Most of you know by now that Just Jeff's food is a tasty and convenient way to enjoy supper, without all the work involved in preparing a well balanced meal.
It got me to thinking about how to make your dinner more complete, by pairing Just Jeff's food with wine. After all, if you've been lucky enough to have an outstanding dinner that is perfectly paired with a nice bottle of wine, you know exactly what I'm talking about.
There are a lot of aspects to consider when deciding what wine to enjoy with your meal, from the wine's acidity, to matching the body, or heft of the wine with what you are eating. The old rules of only red wine with red meat, and white wine with seafood are a thing of the past, as many wines today are incredibly versatile and can be matched with what used to be considered unorthodox pairings. For instance, Creekside's Sauvignon Blanc is superbly matched with the Veal Scallopini Tomato Pesto - the acidity in the wine compliments the acidity in the tomato sauce, and the body of the veal integrates well with the body of the Sauvignon Blanc. Conversely, Jackson Triggs Delaine Vineyard Pinot Noir is nicely matched with the Shrimp and Scallop Fettucini - the Pinot's flavor doesn't overpower the seafood, and the slight sweetness of the blush sauce is a nice contrast to the soft tannins in this particular wine.
The most important aspect in all of this, is to drink and eat what you enjoy, and that you take the time to experiment - after all, it is your palate and your tastes that are paramount. Besides, think of all the investigative work you'll have to do to find what works best for your tastes!
I'd be interested to know if you have enjoyed a particular pairing with Just Jeff's food, or if you would like more suggested matches or any general questions you may have. In the interim, I'm going to do some more investigative wine journalism, and report back in the next couple of weeks. Yeah, I know it'll be tough, but somehow I'll get through it :)
Prost!
Thursday, November 1, 2007
Wednesday, October 10, 2007
Thanksgiving Weekend
Watching Jason in Barrie experience his first holiday menu feature brings back memories… serving his guests a complete heat and serve menu so they can enjoy their company….this is very rewarding from our end, because we know you enjoyed your company and the food…very little shopping, no cooking, no prep work and best of all, very little cleanup… it’s hard to put a price on that… pop the food in the oven and actually sit and enjoy a glass of wine with mom, dad or grand mom….you will never, ever get that time back.
Just Jeff’s in Windsor (now open for 5 years) served over 500 pounds of turkey, over 140 pounds of ham, 100 pounds of stuffing, 200 pounds of potatoes and over 200 pounds of vegetables…..50 plus litres of gravy, not to mention all the additional bagged meals and catering orders that weekend…..sounds like a lot of consumer trust!..
We are very proud this holiday weekend almost doubled last year. We are even more proud of the fact that most of the names on the order list, were on the list last year, and the year before that. Your trust and happiness in us, is both our success!.. We will never forget that.
Thanks for a great holiday weekend… we hope to see you before the Christmas Holiday.
Keep Cooking on High!
Just Jeff’s in Windsor (now open for 5 years) served over 500 pounds of turkey, over 140 pounds of ham, 100 pounds of stuffing, 200 pounds of potatoes and over 200 pounds of vegetables…..50 plus litres of gravy, not to mention all the additional bagged meals and catering orders that weekend…..sounds like a lot of consumer trust!..
We are very proud this holiday weekend almost doubled last year. We are even more proud of the fact that most of the names on the order list, were on the list last year, and the year before that. Your trust and happiness in us, is both our success!.. We will never forget that.
Thanks for a great holiday weekend… we hope to see you before the Christmas Holiday.
Keep Cooking on High!
Sunday, September 9, 2007
How to get your kids to eat good things they don't like.
We all know it’s a mind game…an ongoing battle trying to get your kids to eat foods other than chicken nuggets or mac ‘n’ cheese. I have 2 young wonderful kids too…I feel your pain… I’m a chef and it’s a struggle for me everyday.
That is, until I decided to grind up their food! One day, I made a simple tomato sauce then dropped in some cooked chicken breast, broccoli and mushrooms. Once this mixture came to a boil I then grabbed my hand blender (that is my secret weapon) and pureed the sauce. Topped cooked pasta with the sauce and then topped it with a little cheese. The kids just ate it up! They had no idea they were eating broccoli, chicken and mushrooms….it was Dad’s special pasta I told them! Try it with any foods…even fish… Drop the items into the simmering sauce so when they cook, all the nutrients remain in the sauce. Once cooked, puree away. You can do this with your favourite canned pasta sauce…. Tomato base, cream base, it doesn’t really matter, once you find a sauce they like, run with it, or should I say puree it!
Keep Cooking on High!
That is, until I decided to grind up their food! One day, I made a simple tomato sauce then dropped in some cooked chicken breast, broccoli and mushrooms. Once this mixture came to a boil I then grabbed my hand blender (that is my secret weapon) and pureed the sauce. Topped cooked pasta with the sauce and then topped it with a little cheese. The kids just ate it up! They had no idea they were eating broccoli, chicken and mushrooms….it was Dad’s special pasta I told them! Try it with any foods…even fish… Drop the items into the simmering sauce so when they cook, all the nutrients remain in the sauce. Once cooked, puree away. You can do this with your favourite canned pasta sauce…. Tomato base, cream base, it doesn’t really matter, once you find a sauce they like, run with it, or should I say puree it!
Keep Cooking on High!
Monday, August 27, 2007
So far so good!
Well, it's been a couple of weeks since we've been open, and so far so good! It's nice to have some guests come back 3 times already, and to have other's come in to say they've heard great things, even though we just opened up!
It says a lot about Jeff and his recipes, and the desire for people to have fresh well-balanced meals, as an excellent alternative to the fast food choices out there now.
With regard to the opening, it was a fair amount of work, that couldn't have been done without Jeff's assistance. Quite a few long days and late nights, but in the end, I know that we have replicated Just Jeff's Windsor location in terms of food quality, guest service and consistency. A huge thanks to Jeff for all of his help...it was nice to have someone to call when you have a question, makes me appreciate how difficult it must have been for him when he just opened up. I also appreciated his hard work during the opening, although I think he stayed late to help because I was supplying the beer - but I'm not totally sure on that ;)
Anyhow, we appreciate all the well wishes we've received, and we'll be updating on our progress as the business evolves.
Jason
It says a lot about Jeff and his recipes, and the desire for people to have fresh well-balanced meals, as an excellent alternative to the fast food choices out there now.
With regard to the opening, it was a fair amount of work, that couldn't have been done without Jeff's assistance. Quite a few long days and late nights, but in the end, I know that we have replicated Just Jeff's Windsor location in terms of food quality, guest service and consistency. A huge thanks to Jeff for all of his help...it was nice to have someone to call when you have a question, makes me appreciate how difficult it must have been for him when he just opened up. I also appreciated his hard work during the opening, although I think he stayed late to help because I was supplying the beer - but I'm not totally sure on that ;)
Anyhow, we appreciate all the well wishes we've received, and we'll be updating on our progress as the business evolves.
Jason
Tuesday, August 21, 2007
First Franchise Open
The Barrie Store is finally open!...WOW… I can’t begin to describe how cool it is to see my idea/concept/product in another city…looking and tasting exactly as it does in my store, as if it were all cooked by me. Jason Post is the owner of the Barrie Franchise. He believes in the concept, grabbed it by the horns and ran with it. After already experiencing a new business opening, I know what he went through (it was a very stressful, and at times a helpless process) he made it out with his head high ready to replicate quality and consistency. If you are from that area, be sure to stop in and say hello.
Congrats to you Jason
Talk to you soon,
Jeff
Congrats to you Jason
Talk to you soon,
Jeff
Thursday, July 19, 2007
What's Just Jeff's and who is Jeff?
I'm Cooking and Cleaning so you don't have to!Just Jeff's Gourmet Express...Fabulous Fresh Food Fast!....Dinner On Your Table In 8 Minutes!
No Preservatives added...Made Fresh Daily...Sold Fresh Daily...Just Heat & Serve.
Meal Solutions For Time-Starved Families, Professionals, Seniors, Campers, Boaters and Every One Else.... I can't think of who wouldn't benefit from our service.
Who is Jeff?....check out the "Company Media" section"About Jeff" from our home page.
Talk to you soon.
Jeff’s Neapolitan Blog.
Neapolitan Blog?...What the heck is that? It’s my creative 3 flavours in one message. Just like your favorite brand of Neapolitan Ice Cream, 3 completely different flavours in one…or in this case, 3 food related topics….
Sorry for the food analogy…it’s the chef in me…..anyway:
Flavour 1:
Company growth…soooooo scaaaaaarrrryyyyyy! Not so much how it happens, but why would I want it to happen? Is it greed? If you knew me…you would know that is not the right answer. I’m a simple guy who would be more than happy with watching my kids grow while I keep things moving at the business with the occasional time to go fishing and playing 18 holes of golf. When approached about franchising, I can’t deny it wasn’t part of the original vision or dream…however I never really thought it would ever come true. Selling multiple units in an X-amount period of time sets me back…not because I’m in uncharted waters, but because I’m concerned Just Jeff’s wouldn’t be the same from one place to the next. Holy standardization!...recipes, procedures, manuals and most importantly…the right person to see it through….manuals and procedures, no matter how detailed, they are only as good as the paper you print them on! Ensuring product consistency, standards and procedures…. You have no idea how much I appreciate franchise chains now!
So why grow? It’s the entrepreneur in me I guess, perhaps I’m getting a little bored with day-to-day operations. Let’s face it I’ve been cooking for 20 plus years, if given the chance we would all like to expand a little in our profession, like watching your family mature and grow. So stand by, I’ll keep you posted on any new growth.
Flavour 2:
Here are some of my tricks and tips with recipes.
Always remember when following a recipe…it’s a guideline not a bible! (unless you’re baking!)… if you do not like rosemary don’t put it in…or substitute it with what you like…perhaps thyme or sage. Write down your changes so you can remember what the heck you did….there is nothing worse then making the perfect dish and not being able to reproduce it. This is how chef’s stay up with the times…they see an idea or recipe in a book or magazine….they test it as printed…then they add their own personal touches and voila… they just made it their own…but if they didn’t document it…they could never reproduce it!
Cooking for guests?
When thinking about the entire meal and or side dishes to go with the main protein you plan to serve, I always think of colour. Imagine the following menu:
Pan-seared chicken marsala, roasted baby potatoes and fire grilled corn…..sounds pretty good eh….but now think of the colour in that dish. You have brown chicken, with darker brown gravy served with brown potatoes and yellow corn with brown grill marks….not overly appealing to the eye (tasty I’m sure). Now take that same chicken marsala and serve it with smashed Yukon gold potatoes infused with corn and garnished with grilled asparagus and red bell peppers….I’m sure you get my point now.
Cooking on occasion or for an occasion can be fun… make the best of it… cooking because you have to every day or for large groups is long hard work, and that is why I’m here.
Flavour 3:
Take this recipe as an example….make it once as printed, then give it you’re your personal evaluation…now add or delete things to make it your own with your own eyes (and tongue)…
Tender (fall-off-the-bone-ribs)
2-5 lbs of any rib you like….baby back, side ribs, button ribs, short ribs, beef ribs…who cares…..you pick.
Favourite BBQ Sauce….2 cups….any sauce you like…add a lot or a little.
Seasoning Salt
Water
The real secret isn’t the sauce…that is argumentative… it’s how you cook them…it’s all in the BRAISING….don’t boil them (unless you like to leave all the meat flavour in the water that you dump down the drain)…don’t marinate for days (waste of time with very little effect). Just peel the skin off the back side then season both sides (probably a little heavier seasoning then you think might be enough). Place seasoned ribs on a tray (fanned out evenly) and ½ cup water then cover with parchment paper then foil. Make sure the foil covering is tight, this will minimize the amount of steam lost during the braising process.
Place the pan into a pre-heated 375 degree oven and bake for 1.5 hours. Now remove from the oven and pull back a corner of the foil to allow the steam to escape (be careful the steam comes out fast and is very hot). Let rest for 15 minutes.
The above steps can be done the day before serving.
Now you are ready to eat, sauce up the cold ribs then warm them on the BBQ (low-medium low heat)….remember the ribs are fully cooked, they just need to be warmed and perhaps a little charring. 10-15 minutes tops depending on the size of the ribs you cooked… enjoy tender fall-off-the-bone ribs.
Talk to you soon,
Sorry for the food analogy…it’s the chef in me…..anyway:
Flavour 1:
Company growth…soooooo scaaaaaarrrryyyyyy! Not so much how it happens, but why would I want it to happen? Is it greed? If you knew me…you would know that is not the right answer. I’m a simple guy who would be more than happy with watching my kids grow while I keep things moving at the business with the occasional time to go fishing and playing 18 holes of golf. When approached about franchising, I can’t deny it wasn’t part of the original vision or dream…however I never really thought it would ever come true. Selling multiple units in an X-amount period of time sets me back…not because I’m in uncharted waters, but because I’m concerned Just Jeff’s wouldn’t be the same from one place to the next. Holy standardization!...recipes, procedures, manuals and most importantly…the right person to see it through….manuals and procedures, no matter how detailed, they are only as good as the paper you print them on! Ensuring product consistency, standards and procedures…. You have no idea how much I appreciate franchise chains now!
So why grow? It’s the entrepreneur in me I guess, perhaps I’m getting a little bored with day-to-day operations. Let’s face it I’ve been cooking for 20 plus years, if given the chance we would all like to expand a little in our profession, like watching your family mature and grow. So stand by, I’ll keep you posted on any new growth.
Flavour 2:
Here are some of my tricks and tips with recipes.
Always remember when following a recipe…it’s a guideline not a bible! (unless you’re baking!)… if you do not like rosemary don’t put it in…or substitute it with what you like…perhaps thyme or sage. Write down your changes so you can remember what the heck you did….there is nothing worse then making the perfect dish and not being able to reproduce it. This is how chef’s stay up with the times…they see an idea or recipe in a book or magazine….they test it as printed…then they add their own personal touches and voila… they just made it their own…but if they didn’t document it…they could never reproduce it!
Cooking for guests?
When thinking about the entire meal and or side dishes to go with the main protein you plan to serve, I always think of colour. Imagine the following menu:
Pan-seared chicken marsala, roasted baby potatoes and fire grilled corn…..sounds pretty good eh….but now think of the colour in that dish. You have brown chicken, with darker brown gravy served with brown potatoes and yellow corn with brown grill marks….not overly appealing to the eye (tasty I’m sure). Now take that same chicken marsala and serve it with smashed Yukon gold potatoes infused with corn and garnished with grilled asparagus and red bell peppers….I’m sure you get my point now.
Cooking on occasion or for an occasion can be fun… make the best of it… cooking because you have to every day or for large groups is long hard work, and that is why I’m here.
Flavour 3:
Take this recipe as an example….make it once as printed, then give it you’re your personal evaluation…now add or delete things to make it your own with your own eyes (and tongue)…
Tender (fall-off-the-bone-ribs)
2-5 lbs of any rib you like….baby back, side ribs, button ribs, short ribs, beef ribs…who cares…..you pick.
Favourite BBQ Sauce….2 cups….any sauce you like…add a lot or a little.
Seasoning Salt
Water
The real secret isn’t the sauce…that is argumentative… it’s how you cook them…it’s all in the BRAISING….don’t boil them (unless you like to leave all the meat flavour in the water that you dump down the drain)…don’t marinate for days (waste of time with very little effect). Just peel the skin off the back side then season both sides (probably a little heavier seasoning then you think might be enough). Place seasoned ribs on a tray (fanned out evenly) and ½ cup water then cover with parchment paper then foil. Make sure the foil covering is tight, this will minimize the amount of steam lost during the braising process.
Place the pan into a pre-heated 375 degree oven and bake for 1.5 hours. Now remove from the oven and pull back a corner of the foil to allow the steam to escape (be careful the steam comes out fast and is very hot). Let rest for 15 minutes.
The above steps can be done the day before serving.
Now you are ready to eat, sauce up the cold ribs then warm them on the BBQ (low-medium low heat)….remember the ribs are fully cooked, they just need to be warmed and perhaps a little charring. 10-15 minutes tops depending on the size of the ribs you cooked… enjoy tender fall-off-the-bone ribs.
Talk to you soon,
Subscribe to:
Posts (Atom)