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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.

• Free Range Chicken Soup*

• Pastured Beef Stock*

• Beef Short Ribs*

• Old Fashioned Beef Brisket*

• Pot Roast*

• Traditional Beef Stew*

* recipe uses Grass Fed Meats

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

• April 2009 Indian Chicken Masala
• March 2009 Cooking with Quinoa
• January/Febuary 2009 Homemade Vegetable Burger & Cooking Class
• January 2009 Old Fashion Chicken Soup - Upcoming Cooking Class
• December 2008 Fall Fruit Crostata
• November 2008 Local Pastured Turkeys
• October 2008 Food, Farmer and Wine Dinner
• September 2008 - OLC Original Apple Crisp
• August 2008 - Seafood Kabobs with Pancetta, Lemon and Basil
• June 2008 - Strawberry-rhubarb crisp
• May 2008 - Poached beef tongue
• March/April 2008 - Baked Maple Custard and Maple Teriyaki Salmon
• February 2008 - Indonesian Pork Skewers
• January 2008 - Chef Jack's Strata
• December 2007 - Dumplings with Beef Stew
• November 2007 - CSA Open House Chicken Soup
• October 2007 - Brown Bag Apple Pie
• September 2007 - Taboulleh

Consumers Guide to Grass Fed Beef with recipes