Jackson’s Food and Wine in El Segundo recently hosted a special menu tasting of seasonal and signature dishes by their new executive sous chef, Matt Strong.
Chef Matt is a wonderful addition to the Jackson’s Food and Wine team. A graduate of Le Cordon Bleu Cooking School, his dishes have previously graced renowned eateries like Spago and Patina in Los Angeles and Jean-Georges in New York City.
For the special menu tasting, we were able to enjoy a five course meal of several of Chef Matt’s specialties. It was a nice glimpse of what the new executive sous chef will bring to Jackson’s.
Prior to each course, owner Scott Cooper told us what food and drink pairing was coming out and asked if we had any questions.
We began the night with a dish of browned cauliflower that was mixed in lemon, olive oil, chile, mint and toasted pine nuts.
This cauliflower dish had a nice lemon zest that came forward at first bite. The olive oil, chile and mint enhanced this citrus taste. The roasted pine nuts added a nice crunch to dish.
The second course of the night was a crab ravioli with fresh crab, English peas and melted tomatoes.
The crab ravioli dish was soft, sweet and creamy. Tender pieces of crab meat and crispy peas were spread throughout this dish. It was a small dish that was packed with so much flavor.
The third course of the night was a miso cod dish with ginger buerre blanc, soy drizzle and cucumber salad.
The miso cod was tender and matched perfectly with the side rice. The side rice was prepared to be like sushi rice with a slight hint of rice vinegar. Along side the rice, was the slightly sweet and crispy cucumber salad.
The fourth course of the night consisted of oven roasted Moroccan lamb rack accompanied with couscous and dried fruit chutney.
The plating for this dish was simply divine. The lamb rack was placed on top of a small side of couscous and was surrounded by little pieces of dried fruit chutney. It was culinary circle of deliciousness . The lamb was tender in the middle and had a slight crisp crust on the outside. This meat was perfect for the savory couscous. Lastly the dried fruit chutney added a sweet touch to the meal.
Our last course of the night was fresh berry pavlova with white chocolate whipped cream and creme anglaise.
This meringue dessert was the perfect ending for the night. It was so light and delicate. The outside was perfectly crispy while the middle was fluffy. The whipped cream and fruits on top made for a wonderfully sweet topping.
After this pavolva, we were brought out French Pressed coffee. Fresh and warm, this coffee drink made for a great after dessert drink. It was so wonderful to be sitting next to the warm fireplace at Jackson’s, sipping this delicious coffee.
As we were enjoying our coffee, Jackson’s owner Scott Cooper and Chef Matt Strong came out to talk to us all and answer questions. It was nice to hear their story of how they first came together as well as to hear their various thoughts and inspirations for the restaurant and dishes offered.
The seasonal and signature dishes we tasted this evening were all wonderful and I cannot wait to see what other dishes Chef Matt will bring to Jackson’s. The new executive sous chef will be sure to bring even more deliciousness to the menu!
- Jackson’s Food and Drink
- 2041 Rosecrans Ave, #190, El Segundo, CA; (310) 606-5500