Citrus by Chef Jay

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Citrus by Chef Jay We make good food! With heart, care, and experience we deliver on that promise. Private Chef
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One of the things I love most about food is how it brings people together. There's something so special about breaking b...
25/03/2024

One of the things I love most about food is how it brings people together. There's something so special about breaking bread with someone, whether you've known them your whole life, or just met them. 
Let's just say my family is always happy to test out some menu ideas.

Hormigas con Granadilla
Hormigas culonas (big-butt ants) are a delicacy in Santander, a region in Colombia. They were served on a bed of granadilla (not to be confused with passion fruit), although it is in the same family.

Tuna Tartare
Always a go to for me. I was testing out a different plating idea on this one. Seaweed salad at the bottom, cucumber and avocado on the next level, followed by tuna tartare and garnished with spicy mayo, sesame seeds, pickled ginger and tobiko. We served the nori crisps on the side. BIG HIT!

Jerk Chicken Tacos
The photo doesnt really convey what an explosion of flavour these were. I'll try to paint the picture: charcoal grilled jerk chicken thighs, purple cabbage and scallion slaw, pineapple salsa, lime crema, and fried plantains. Let's just say these did not disappoint.

Osso Buco
Since it was small tasting plates, we pulled it and plated it on top of risotto milanese topped with gremolata. Don't worry, the bone marrow was eaten during prep, a great morale booster! 

Papa Criolla Croquette
Those croquettes were made with papa criolla with a cube of smoked gouda in the middle and served with a romesco-style sauce. 

Smoked Pork Belly
In Colombia, we love chicharron. I wanted to try a different way of cooking pork belly. It was smoked and slow cooked on charcoal and served with sticky rice and sauteed spinach.

Watermelon Salad
I wanted to try out a more fine dining style plating to this salad. Watermelon, marinated zucchini, feta, olive soil (dehydrated kalamata olives), and mint.

Duck Breast
The breast was served with a potato pave crisped up in duck fat, glazed carrots and a blueberry pan sauce.

Days like these are some of my favourites when I go back home. From sourcing out ingredients, to the prep days with my parents ahead of the big dinner, to the ex*****on and time spent with family.

We are super excited to share some new menu items for the upcoming season! Stay tuned for more.
25/03/2024

We are super excited to share some new menu items for the upcoming season! 

Stay tuned for more.

I spent the winter in Viterbo, Colombia, a beautiful town close to my native city of Pereira. I spent most of the time c...
21/03/2024

I spent the winter in Viterbo, Colombia, a beautiful town close to my native city of Pereira. I spent most of the time connecting with my roots and getting inspired by my culture, its people, and all that their land has to offer. 

These photos are of Miguel and the project. They are local to Viterbo and grow the most beautiful oyster mushrooms I have ever seen. 

Miguel showed us around their growing areas and shared stories about his admiration and love for mushrooms, and how their project came to be. They were in the process of renovating their processing areas and were close to the end of their last harvest, and we were impressed with what they got going on. Miguel attributes their success to his partners and the fact that everyone on their team offers a unique skill set, bonded together by a love for mushrooms. 

They currently grow Pleurotus Ostreatus (oyster mushrooms) and Ganoderma Lucidum (commonly known as Reishi) They sell their oyster mushrooms fresh and pickled. Absolutely delicious and super fresh (obviously!). I regret not taking photos of the fettuccini I made with them, but don’t worry, we’ll be back at the end of this year to cook a meal for the Miceltec team! They sell the Ganoderma in powdered and tincture form as it is well known in traditional eastern medicine for its medicinal and therapeutic qualities.

Congratulations Miguel and the whole Miceltec team on such an impressive project! 

# mycelium

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