Jason McClure

My Venues

Accolades

  • Instructor
    Little Bit of Lovin' cooking classes
  • Seattle's Best Chef
    Hotel F&B Magazine

Where I Go Out

Behind the Scenes

Today’s lunch special: pork
"Today’s lunch special: pork katsu sandwich, franks aioli, pepper jack, napa cabbage slaw, tonkatsu sauce!"
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#tbt to last week’s
"#tbt to last week’s #planestrainstravelingchefs dinner with @marcforgione ! Each course was carefully crafted with our executive chef @fortymatt . What an amazing night. . . First course: pig face & caviar, spring onion, PJ pepper jam. . Second Course: cured salmon, smoked white asparagus, cured egg yolk, caper relish, dill cream. . Third Course: spot prawn bisque ravioli, wood sorrel, morel mushrooms. . Fourth Course: roasted duck breast, potato & duck gratin, mole. . Fifth Course: pastrami rib eye, gnocchi, wild fennel kraut, mustard seed bordelaise. . Dessert: BJ Donuts, banana Jameson cream, cinnamon & sugar, chocolate malt ice cream. . 📷: @sandylamphotos"
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