At the Jonathan Club, Executive Chef Jason McClain has revolutionized the menus and created a phenomenal rooftop herb and vegetable garden that is the talk of the town. For an autumn harvest twist, Chef Jason McClain highlights his Maine Lobster & Sweet Corn Agnolotti that combines the sweetness of the corn with the earthy flavors of shaved chanterelles and truffle nage using a few of his favorite Matfer tools!
As an established Executive Chef, what inspires you?
What is the story behind about your renowned rooftop garden at the Jonathan Club?
You are in charge of all of the dining facilities at the Jonathan Club, from two major venues (downtown and at the beach) as well as private events, large and small. How do you do it?
What is it about the Matfer products that make a difference to the outcome of your different entrees?
What are your favorite Matfer must-have tools?
Above: Jason McClain using the Exoglass® Pelton spatula, Exoglass® skimmer and Matfer Bourgeat fish scaler.
What was an essential part of the process when creating your Maine Lobster & Sweet Corn Agnolotti dish?/h3>
Chef Jason McClain uses Matfer precision tongs to precisely place the corn kernels and garnish.
What is your favorite entrée to prepare?
The poet William Blake became famous for the quote” The thankful receiver bears a plentiful harvest” Do you agree?
More about Jason McClain
A graduate of the Culinary Institute of America, Jason McClain, Jonathan Club Executive Chef, creates unique and delicious dining experiences for members to enjoy. He has earned high accolades during his tenure at the Four Seasons Hotels and Resorts in Philadelphia, as Chef de Cuisine at the Four Seasons restaurant Fifty-Seven Fifty Seven, as Chef/Owner of 8 ½ his restaurant in Miami Beach, and as Assistant Executive Chef at MGM Grand Resort. At the Jonathan Club, he has revolutionized the menus and created a phenomenal rooftop herb and vegetable garden that is the talk of the town.