CHEF’S DAY AT HOMEARAMA ~ Wed. July 29th – 11 am to 1 pm
Area chefs will be on hand to share samplings of their specialties and a favorite recipe with show visitors. Wine samplings will be held in The Welsh House built by New Old Luxury Custom Homes – compliments of Vintner’s Hill, a new upscale wine bar opening in a few weeks in Mint Hill. Make plans to come to Chef’s Day and have some fun!
FEATURED CHEF: James Jermyn, Executive Chef of Ilios Noche
Chef James Jermyn has a bold understanding for his industry. Growing up in a Southern family he was surrounded by food made with passion and hospitality. James continued his learning at CPCC, where he developed his culinary skills. He continued his career path moving to NYC and working at prestigious restaurants such as La Goulue, Orsay, Park Avenue Café and Maloney & Porcelli. While working in NYC he gained a deeper knowledge of diverse ingredients.
James took an opportunity to work with Chef Neil Murphy at Park Avenue Café as his Chef de Cuisine, Preparing contemporary American Menus based on produce from local farms. After taking the executive chef position with Maloney & Porcelli, he created unique culinary ideas with creative flare. He won the Beef Backer Award for the Northeast and earned a nomination for Best Chefs America. He has received accolades from Daily news, NY times, Food Arts, NY Magazine, Grubstreet, Wall street journal and Michelin guide, he was also featured on NBC NY live and NY CBS local.
James brings years of experience and passion to bear in his role as Executive chef over Ilios Noche. His culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with local and regional products to create a fresh cuisine is at the heart of his cooking. His preference is to allow the natural flavors of the ingredients to express themselves. This has shown with recent write-ups by Helen Schwab and one of only two restaurants in NC to be nominated Open table “neighborhood gems”.
1 yellow onion sliced
2 lemons cut in half
2 sprigs thyme
6 garlic cloves chopped
2 tablespoons dried oregano
1 ½ qts chicken stock
Preheat oven to 350 degrees
Season pork ribs generously with salt and pepper
Add about 1/2 c oil to a large braising pan. heat oil and place ribs in pan.
Caramelized the pork ribs in a large braising pan. once caramelized take ribs out. place sliced onions, garlic, thyme and oregano in pan. cook 5min. Place ribs back in pan.
squeeze lemons into pan and add chicken stock. Cover tightly and place in oven. 3 hrs. once cooked tender, take out of liquid and serve with a little coleslaw