About Jamie DeRosa

For Executive Chef Jamie DeRosa, food is an experience that journey’s through all of the senses. Using his eclectic spice cabinet from years of apprenticeships, globetrotting and sophisticated training, DeRosa creates dishes where the palate experiences food at its core – sweet, salty, sour and bitter – but also at its experiential essence.

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Behind the Scenes

"Chicken Liver Pâté, Brandied Cherries and Grilled Bread is always a fan fave @izzysftmyers Simple recipe to follow: Chicken liver pate Ingredients 5 lb. Fresh chicken livers, cleaned 1 cup Cream 1 tbsp. oil/ duck fat 1 tbsp. of crème fraiche 1 Shallot chopped 2 Garlic cloves, smashed 2 Thyme springs Salt Black pepper 1 cup Cognac Garnish Honey comb Toast point Cherries with stem Chive batons Maldon sea salt Directions Melt the duck fat/oil in a big rondeau and add the thyme, garlic and shallots. Cook in medium heat for 5 minutes then take the thyme and garlic out and discard. Add the cleaned chicken livers and cook until medium rare ( about 4 minutes). In the robot coupe blend the chicken livers, cream, crème fraiche, olive oil, cognac and season to taste with salt and pepper. Once blended and seasoned cool down the pate. In a saucepan heat up the honey to make it less viscous. Pour 1 tablespoon of honey on top of each tin to create a glaze. Cover tin and store in refrigerator. When ready to serve, plate cherries with stem, chive batons, grilled bread and maldon salt. #teamizzys #izzystyle #izzysftmyers #eatlocal"
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