Chef's Corner

  • Chef Jason McClure
  • Sazerac
  • Hotel Monaco Seattle

  • Bio: Executive Chef Jason McClure has been at the helm of the Sazerac culinary team since its inception in 1997.

    His menu draws ingredients from the local harvests of the pacific northwest and McClure's philosophy of "food being fresh, simple and focused" is evident in all of his creations.

    McClure, a native of Phoenix, earned a bachelor's degree in Hotel/Restaurant Management from Northern Arizona University. Prior to joining the team at Sazerac, McClure worked as a chef in several restaurants throughout Arizona and Minneapolis before settling in Seattle where he is constantly inspired by the endless bounty of the region and its ever evolving food culture.

    When he is not cooking up a storm at Sazerac or hosting his " Little Bit of Lovin'" cooking classes, he enjoys foraging for mushrooms, travel, building vintage bicycles, photography and indulging in his affinity for sushi.

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    Featured Recipe:

    Warm Pork Confit Salad with Grapes, Goat Cheese and Pecans Serves 4-6

  • Pork Confit:
    • 8 oz. Pork Shoulder, cubed into 2 – 3 inch cubes
    • 4 T. Kosher salt
    • 1 T. Black Pepper Corns
    • 1 t. Lavendar
    • 4 Garlic Cloves
    • 1 Bunch Thyme

  • Enough Duck Fat or Extra Virgin Olive Oil to submerge duck legs in a straight sided oven proof dish or roasting pan

    Place pork roasting vessel and sprinkle liberally with salt, allow to cure in the refrigerator for at least 4 hours or overnight.

    Add the rest of the spices to the dish and submerge duck with duck fat or olive oil.

    Place in a 275 degree oven with a lid and confit for approx. 3 hours or until meat is fall apart tender.

    Remove from the oven and allow to cool. Once cool, pick meatinto bite sized pieces and set aside.

  • For the salad:
    • 1 bunch Arugula
    • 1 head Belgian Endive
    • 1 C. Black Grapes, halved
    • 1/4 C. Toasted Pecans
    • 1/2 C. Chevre
    • 1-2 T. Sherry Vinegar
    • 2-4 T. Extra Virgin Olive Oil
    • Salt and Pepper TT

  • To finish salad, place Arugula, Belgian Endive, Grapes, Pinenuts and Chevre in a work bowl just before serving.

    Place picked pork meat with a Tablespoon of olive oil and heat in a sauté pan until just crisp around the edges.

    Add Sherry vinegar and drop into the bowl with cold salad ingredients.

    Toss lightly, adjust salt and pepper, and divide among plates.

    Recommended Wine Pairing: Argyle Pinot Noir, Willamette Valley, OR