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Chef Jesse Jones Caters Dinner for Six to the ‘Fab 5’ plus 1 new foodie!

Tolani Osho (front), Caroline Opondo, Russ & Julie Graham, Chef Jesse, Mi & Charlie Cunion (back). 

Chef Jesse Jones of Jesse Jones Catering awarded dinner for six during the Friday night International Gala Wine Tasting at the 4th Annual Summit Wine & Food Festival, Summit, New Jersey, on September 21, 2012 to Juliana and Russ Graham of Garwood, New Jersey. 

On Saturday, winOctober 13, 2012, the gracious hosts, along with the ‘Fab 5’ who have attended the festival for four consecutive years in a row, were thrilled to be the recipients of the home dining experience!  Not only are they wine and food connoisseurs, they have followed the Summit Festival and top celebrity Chefs so much so that they promoted Chef Jesse to their neighbors to create a buzz and spark interest for future private dining amongst their community before we arrived.

The ‘Fab 5’ consists of the Grahams, Mi and Charlie Cunion of Basking Ridge (who requested we bring back the family Burger Bash!), and Tolani Osho of Somerset, New Jersey.  Caroline Opondo of Morristown was a first-time attendee at the Latino Gala tasting Saturday, September 22nd and expressed her experience as “wonderful, and the most delicious tastings of culinary wines and foods”.

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Chef Jesse Jones started the evening with his Award-winning BBQ ribs served with Picked Cucumber Salad paired with a Villa Jolanda Prosecco Italian sparkling wine.  He followed that course with seared Blackened Spice Salmon, Roasted Gold Mash Potatoes, Creole Spinach, and a Sweet Mixed Pepper Sauce, and topped off the dish paired with a 2010 Simi Sauvignon Blanc Sonoma.  The third course included Chef Jesse’s Award-winning Apple-cider brine Chicken Breast, Sweet Potato Puree, Haricot vert, roasted garlic, thyme, shallots, and Carolina Style Apricot sauce paired with a 2007 Merlot Sonoma Vineyards.

He teased his guest’s palates with a sweet fourth course ensemble of mini Red Velvet Cake, Pecan Cream Cheese frosting, served with French Vanilla Ice Cream and a sprinkling of the Red Velvet Cake crumbs. This dish was paired with a New York Taylor Cream Sherry.

Each dish out did one another, presentation to boot, and flavor in abundance with each delicately prepared tasting!  All were crowd pleasers, and when guests were asked about their favorite course, they all agreed they were equally fantastic! 

Chef Jesse Jones continues to be known for his Southern Cuisine and heavy approach to Contemporary French influence.  He was a pleasure to work with, and exemplified the type of chef everyone wants to hire and bring into your own kitchen - a remarkable evening.

For information on private catering with Chef Jesse Jones, contact or 908/247-8443.

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July 17, 2018

To Our Current and Future Representatives - Wherever They May Be:

We can never forget we are a nation of immigrants. 

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AtlantiCast: Episode 18

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