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Chef Jack's Bio and Tidbits

Contact us:

Oconomowoc Lake Club
4668 Lake Club Circle
Oconomowoc, WI 53066
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"I think stocks, soups and sauces made with the bones of pastured animals are beyond compare." -JK

Chef Jack's Recipes
Seasonal recipes featuring local Wisconsin products with a focus on pastured and grass fed meats. Many of these recipes incorporate the bones and the working muscles (shoulder and round) which I believe have great flavor.

Okay as promised. Here is Chef Jack's Grandma's apple kuchen recipe from the Farm Market Marketing Workshop (2/6/2010). Enjoy!

Free Range Chicken Soup*
Pastured Beef Stock*
Beef Short Ribs*
Old Fashioned Beef Brisket*
Pot Roast*
Traditional Beef Stew*
Consumers Guide to Grass Fed Beef*
    
* recipe uses Grass Fed Meats

 
"What's Simmering"
Chef Jack's monthly newsletter including seasonal recipe at the Oconomowoc Lake Club

2010

February - Mushroom soup from Cooking Class

January - Double Chocolate Cookie

2009

November -
October - Grass Fed Lamb Ragout
September - Kohlrabi Salad
August -  Breton Sand Cookies
July - Lamb brochettes and Lamb with Basmati Rice
June - Apple Cider Vinaigrette
May - Indian Chicken Masala
April - Mushroom gratin
March - Cooking with Quinoa
January/February - Homemade Vegetable Burger & Cooking Class
January - Old Fashion Chicken Soup - Upcoming Cooking Class

2008

December - Fall Fruit Crostata
November - Local Pastured Turkeys
October - Food, Farmer and Wine Dinner
September - OLC Original Apple Crisp
August - Seafood Kabobs with Pancetta, Lemon and Basil
June - Strawberry-rhubarb crisp
May  - Poached beef tongue
March/April - Baked Maple Custard and Maple Teriyaki Salmon
February - Indonesian Pork Skewers
January - Chef Jack's Strata

2007

December - Dumplings with Beef Stew
November - CSA Open House Chicken Soup
October - Brown Bag Apple Pie
September - Taboulleh