Chef J Jackson, a private chef based in Washington, D.C., started experimenting in the kitchen at a young age. But it took a successful — but unfulfilling — career in finance for him to ditch the suit and tie for the kitchen.
In 2008 he created his catering and event planning firm, Entrée Metropolitan, which has had the good fortune to cater to Grammy-award winning artists, politicians, and food lovers throughout D.C., the country and abroad.
Mostly self-taught, Chef Jackson has always been eager to learn not only from the restaurants that employed him, but also from the French Culinary Institute and the Institute of Culinary Education in New York City. For him, there’s always something new to learn — and always the instant gratification of a happy client.
During his short culinary career he has been featured on “Neighborhood Chef,” ABC’s “The Chew,” and is a regular food expert on “Fox & Friends” morning show. He also has a competitive streak and has competed on the Travel Channel’s “Fiery Foods Challenge,” where he won crowd favorite, as well as “Beat Bobby Flay” and “Cutthroat Kitchen” on the Food Network.
Chef J cooks with dry beans throughout the year. Not only are they cost effective, but they allow him to control the process from start to finish. The seasons dictate how he uses dry beans: In the summer, he adds beans to salads and side dishes, and in the winter they are included in soups, stews and casseroles.
5 Bean Citrus Salad
Ingredients:
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mango vinegar
Tastic Original Spice*
2 cups cooked, cooled mixed beans (whichever are your favorites)
1 orange, segmented (or peeled and sliced)
1 grapefruit, segmented (or peeled and sliced)
2 small celery stalks, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
½ cup cilantro leaves, divided
Directions:
Combine oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with Tastic and toss once to combine.
Serve topped with remaining sprouts and cilantro.
*Available at www.chefjjackson.com
You can find Chef J Jackson on his Social Media channels and his website:
Website
Facebook
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Jumoke Jackson
Entree Metropolitan Catering
1217 17th Street NE Washington DC 20002
jjackson@chefjjackson.com
