"Where Emotions & Food Collide"
by Jason Jernigan
Providing Private Chef Services for
New England & Greater Boston Since 2018
Meet Chef Jason
Born and raised in Portsmouth, Va, growing up, I would spend my time between the shores of Virginia Beach and the sands of the Outer Banks in North Carolina. What I did not see at the moment, was how the influences of southern flavors and cuisine would stay with me throughout my life and later influence the trajectory of my path. After serving in the United States Air Force in Clinical Laboratory Science, I made a huge decision...to go from Microbiologist to "Eat'ologist". My culinary journey would really begin in Boston, Massachusetts after hanging up my military boots for an apron and chef's knife. My passion for life has always coalesced around people and my medicine has always been food. I LIVE for stories about my friends and their upbringing and how the food they ate helped shape who they are. Flavor can be personal and bring with it many different emotions. When flavor and emotions collide, we create amazing memories. Let that collision be what brings us all together.
Dough for Days
Mon, Dec 20
|Dough for Days
During this introduction to all things dough, we discuss the fermentation process, it's impact on gluten production, flavor and the final outcome.
Time & Location
Dec 20, 2021, 5:30 PM – 7:30 PM
Dough for Days
About the Event
On the menu!
-foccacia and pizza dough
-monkey bread
We will also discuss the impacts of sugar, milk and olive oil on the fermentation process, during baking and how the final products feel, look and taste.
Ingredients I will be using:
All Purpose Flour (King Arthur)
Active Dry Yeast
Extra Virgin Olive Oil
Salt
Red Onion
Garlic
Water
butter
walnuts
cinnamon
granulated sugar
light brown sugar
Equipment needed:
Sheet trays w/ cooling racks
Parchment paper
Stand mixer