To the hands that stir, season, and serve - This cookbook is dedicated to the chefs, managers, and team members who came together, not just to share recipes, but to share pieces of themselves.
To the mentors who taught us, the kitchens that shaped us, the families who fed our passion, and the guests who remind us why we love what we do - this is for you.
Eurest Team Providing Services for J&J
May every dish in these pages carry forward the heart, heritage, and hunger for creativity that brought us together.
With gratitude,
The Eurest Team Providing Services for J&J
CULINARY PHILOSOPHY
Our mission is to inspire through food. We strive to be the greatest in culinary innovation. We are committed to crafting seasonal ingredients into trend forward menus with local, regional and global flair. Through our Food with Purpose platform, our journey of simple ingredients and sustainable sourcing, we are committed to improving the lives of people and our planet because we care about what we feed our guests.
My mom started me cooking when I was young. She was a great cook. She made her own applesauce, jellies, tomato sauce, pickles, chili - if it could be canned, she did it! She made paper-thin crepes for manicotti in a cast iron fry pan. Her handwritten recipe book has been passed down to my son and daughter.
-Margot K Green
BREAKFAST
DAD’S BANANA BREAD
Margot K Green Director of Dining Services
J&J Malvern
I N G R E D I E N T S
1/4 c shortening
1 c brown sugar
2 eggs, beaten
2-3 ripe bananas, mashed
½ tsp salt
2 c flour
1 tsp baking soda
¼ c milk
M E T H O D
1.Sift together flour, salt, and baking soda
2.In bowl or mixer, put bananas, eggs, brown sugar, milk, and shortening
3.Mix until blended
4.Add flour and mix again until blended
5.Place into a greased loaf pan
6.Bake at 350°F for about 1 hour
7.Check doneness with skewer or knife
HOME FRIES
Ed Kasauskas
Chef Manager
J&J Johnson Hall
I N G R E D I E N T S
3 pound potato
1 c diced onion
1 c diced peppers
½ pound diced bacon
1 tbs. salt
½ tbsp black pepper
½ tbsp paprika
½ c oil
½ c butter
½ tbsp garlic powder
M E T H O D
1.Boil potatoes until slightly soft, cool, then peel
2.Dice onions, peppers, and bacon
3.Once cool, dice potatoes into medium pieces
4.Cook bacon with butter until translucent, then add onions and peppers
5.Saute until onions are translucent
6.Add potatoes, ¼ c oil, salt, pepper, and garlic powder to pan
7.Allow potatoes to brown before flipping over
8.Top with paprika and serve
Pair with eggs, steak, roast chicken, and pork chops!
OVERNIGHT FRENCH TOAST
Gianna Palmer Guest Experience Manag
“My mom made ths every Easter growing up for my siblings and I. It i such a nostalgic dish.
I N G R E D I E N T S
1 stick of butter
6 eggs
1 ½ tsp vanilla
2 tbsp karo
1 c brown sugar
12 slices of bread
½ c milk cinnamon
M E T H O D
1.Melt butter, karo, and brown sugar together
2.Pour mixture atop greased 9x13 pyrex dish
3.Slice 6 pieces of bread diagonally and lay over mixture. Repeat for second layer
4.Mix together milk, eggs, vanilla, and cinnamon
5.Pour over bread
6.Cover with foil and store in refrigerator overnight
7.The next day, preheat for 350°F then bake for 40-50 minutes until top layer is golden brown, removing foil for the last 10 minutes
8.Allow dish to set for 10 minutes prior to serving
“I love the fall flavors of cinnamon, cloves, and nutmeg. I am inspired by my mother to have this every year to keep her in my memories.”
MOM’S PUMPKIN BREAD
Joe Merlino Executive Chef
I N G R E D I E N T S
2 c canned pumpkin puree
1 c oil
3 c sugar
4 eggs, beaten
3 ¼ c flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
M E T H O D
1.Preheat oven to 350°F
2.Mix together all of the ingredients listed above in a bowl, leaving the flour until the end
3.Grease loaf pan and pour in mixture
4.Bake for 1 hour
My mom was the one who initially got me interested in cooking. She always made sure every night we had a home cooked meal on the table. Over time, I started helping more in the kitchen with dinner and eventually got to the point where I knew this was what I wanted to do.
-Anthony Lamlin
MAIN COURSE
GRILLED KOREAN SHORT RIBS
AND GARLIC SHRIMP
Khristina Teope
Executive Chef
J&J La Jolla
“I made this because Korean short ribs and Korean BBQ is something I often cook for my family when we gather together for parties and celebrations. My family and I just returned from a trip to Hawaii, and I am inspired by the shrimp trucks that are popular at the beaches in Oahu.”
GARLIC SHRIMP
2 pounds shrimp
3 tbsp minced garlic
1 ⅓ stick of butter
1 tbsp paprika
⅓ c flour
2 tsp cayenne pepper
salt and pepper
2 lemons canola oil
M E T H O D
1.Dry shrimp with paper towel
2.Mix flour, paprika, cayenne, salt and pepper then coat shrimp
3.Melt butter then add garlic
4.Dilute with oil to prevent any burning
5.Saute shrimp until shrimp turns bright orange color
PICKLED GREEN PAPAYA
1 green papaya
1 carrot
1 bell pepper
2 garlic cloves
SHORT RIBS
20 lb short rib korean style
1 ⅓ c soy sauce
⅓ c brown sugar
1 ⅓ c rice wine
4 tsp sesame oil
⅓ c slivered onion
M E T H O D
4 tsp minced garlic
4 tsp grated ginger
1 asian pear or apple
1 tbsp kosher salt
1 tbsp cracked pepper green onion to garnish
1.In a food processor, combine soy sauce, brown sugar, rice vinegar, sesame oil and washed and diced pear or apple
2.Once blended, add garlic, ginger, and onions
3.Place on top of short ribs and marinade 2+ hours, overnight is best
4.Grill short ribs
RED ONION PICKLING LIQUID
1 tsp ginger
1 ⅓ c distilled vinegar
⅓ c sugar
1 tbsp peppercorn
1 tsp red pepper flakes
1 tbsp kosher salt
⅓ c water
M E T H O D
1.Julienne green papaya, carrots, bell pepper, onion
2.Thinly slice garlic and ginger
3.In a sauce pan, combine all ingredients and allow to low boil
4.Remove from heat
5.Place over vegetables and let vegetables pickle overnight
VEGETABLE STRUDEL
Wendy Hammel VP of Guest Experience and Branding
I N G R E D I E N T S
1 1/3 tbsp olive oil
2 tsp chopped garlic
1/3 c diced onions
3 c cooked spinach
1 c brocolli florets
½ c julienne carrots
1/3 c julienne red peppers
½ c shredded mozzarella
2 tsp vegetable base
Dash: Marjoram
Basil
Oregano
Thyme
Salt
Pepper
6 sheets phyllo dough
M E T H O D
1. Sauté garlic and onions in olive oil.
2.Let cool and add remaining ingredients and mix well.
3. Stack 6 sheets of phyllo on parchment paper or sheet pan, spread 2.5 cups of mixture in phyllo and roll.
4.Egg wash the top and bake in 350°F for 30 minutes until golden brown
Pair this with a fresh fruit salad and lemon bubly!
LEMONGRASS CHICKEN
Leo Trinidad
Sous Chef
J&J WHQ
I N G R E D I E N T S
1lb.boneless, skinless chicken thighs
2 stalks lemongrass
1 clove garlic
1/2 c ginger
1 c lemon juice
1 c brown sugar salt and pepper to taste lemongrass for skewer
2 c simple syrup
2 c catsup
1/2 c oyster sauce
M E T H O D
1.Blend lemongrass, garlic, ginger, lemon juice, brown sugar, salt & pepper in the blender
2.Coat the chicken thighs in the marinade and refrigerate overnight
3.Combine catsup, simple syrup and oyster sauce until incorporated (That will be the glaze of the chicken while grilling)
4.Skewer the chicken thighs in the lemongrass 3" to 4" long
5.Grill over medium high heat, basting with the glaze and turning until cooked through
“My favorite thing about this recipe is all about uniqueness, tons of flavors going around. From the essence and aroma of the lemongrass, ginger, garlic, and the sweet tanging flavor of the BBQ glaze. It's really appetizing.”
GRANDMA’S POTATO SALAD
Ted Elston Chef Manager J&J Milpitas
I N G R E D I E N T S
3 lb red potatoes
2 c mayo
¾ c onions, finely diced
¾ c celery, finely diced
¾ c sweet pickle relish
5 chopped hard boiled eggs
1 tsp mustard
salt and pepper to taste
M E T H O D
1. Cook potatoes until they are very soft, about 15-20 minutes
2.Mix all ingredients together
3.Place into container with lid and let chill for 1 hour
“This is one of my favorite comfort foods and my kids love it!”
GRILLED CHICKEN WRAP
Chris Mascia
Sous Chef
J&J Spring House
I N G R E D I E N T S
4 oz grilled chicken
1 sl pepper jack cheese
1 sl cheddar cheese
½ avocado
1 oz banana peppers
½ oz sliced red onions
3 slices pork bacon
2 oz ranch dressing
handful of shredded lettuce
1 12" tortilla of choice
M E T H O D
1. Place your tortilla on platter
2. Layer each ingredient onto tortilla
3. Wrap it up and enjoy!
4. Optional to toast on stovetop until internal temperature reaches 165°F
“My favorite thing about this recipe is the combination of the bacon, ranch, and avocado with the melted cheese!”
PULLED PORK PLANTAINS
Alex Drayton Executive Chef J&J WHQ
“My favorite thing about the recipe is that it is a combination of a few different foods I ate growing up with my grandmother and it puts my Puerto Rican culture on the map and lets me honor my late Grandmother, Julia.”
I N G R E D I E N T S
PORK LOIN
1lb of pork loin
1 packet of sazon seasoning
1 tsp ground cumin
1 tsp chili powder
¼ c brown sugar
2 tbsp apple cider vinegar
1 tsp of salt
1 tsp black pepper
2 tbsp olive oil
5 cloves of minced garlic
1 bunch of cilantro, chopped
M E T H O D
1.Combine all dry ingredients in a bowl and add oil and vinegar. Take mixture and rub all over pork loin and refrigerate for 10 mins.
2.Take pork loin, place into a pressure cooker, and turn on high heat for 1 hour. Do not add any liquid to pressure cooker.
3.Cook for 1 hour and shred pork with a fork or a pair of tongs. If unable to shred cook pork for 15 more minutes. Set pork aside.
PICO DE GALLO
1 jalapeño deseeded and minced
6 tomatoes diced
1 cloves of garlic minced
½ red onion small diced
5 sprigs of cilantro chopped
salt and pepper to taste
2 juiced limes
1/8 tsp ground cumin
M E T H O D
add all ingredients into a small bowl and mix and refrigerate
CHIPOTLE MAYO
1 c mayonnaise
1/4 can of chili in adobo sauce take whole chili’s out and chop
3 lime, juiced
1 tsp salt
M E T H O D
Combine all ingredients in a small bowl and refrigerate
TOSTONES
3 green plantains peeled and cut into ½ inch rounds canola oil for frying
salt to taste
M E T H O D
1.Heat oil in frying pan. Once oil is ready, place plantains in oil. Do Not put to many in the pan at once. Cook plantains on one side for 2 minutes and turn over and cook another minute.
2.Take plantains out of oil and drain on a plate with a paper towel. Finish cooking other plantains. Turn off oil for now.
3.Once all plantains are cooked, take a small dinner plate and spray the underside with pan spray. Then place one piece of plantain under the plate and flatten.
4.Turn oil on medium heat.
5.Carefully take smashed plantains and place into oil just a few at a time. Brown plantains until crispy and drain on a plate with a paper towel. Sprinkle salt immediately after putting it on plate.
PUTTING TOGETHER THE WHOLE MEAL
After plantains are crispy, place 1 tablespoon of pulled pork on top of the plantain as well as a spoonful of the Pico de Gallo. Once complete, spoon or drizzle a small amount of chipotle mayo atop each plantain and enjoy!
“I was drawn to love cooking from my Grandmother who loved to cook because it was her way of expressing love for her family and giving back because she felt if you can do one thing for somebody that is provide them with a meal. Today, while I'm still inspired by the memory of my Grandmother, my new inspiration for cooking is my daughter, Julia, who is named after my late Grandmother who inspired me. So, it's a full circle moment.”
EASY BAKED MEATBALLS
Shikoh Tariq
Executive Chef
J&J WHQ Executive Dining Room
I N G R E D I E N T S
1.5 lb ground beef
1 c crusty baguette, large dice
½ c milk
6 oz grated parmesan cheese
olive oil as needed
1 c yellow onions, minced
¼ c garlic, minced ¼ c parsley, chopped
1.5 tbsp kosher salt pepper as needed
M E T H O D
1.Sweat yellow onions and garlic in olive oil until translucent, set aside to cool
2.Cut baguette into large chunks, toast until golden brown. Soak in milk until completely softened and blend with immersion blender until completely homogenized
3.Add all ingredients and mix by hand, do not over mix, it will lead to a chewy dense meatball
4. Using a scooper, portion mix into 2 oz meatballs, rolling no more then 6-8 times to form them
5. Place on a sheet pan with a wire rack, (this allows for even browning all around)
6.Bake in 350°F oven for 12-18 minutes, ensuring internal temp is 145°
7. Once complete add them to your tomato sauce and garnish with parmigiano
8.If preparing for later store them in a shallow pan layered with tomato sauce
“I don’t eat pork and it is hard to find meatballs in restaurants that do not utilize pork or pork sausage.”
PERUVIAN CEVICHE
Flor Lopez
Cook
J&J WHQ
I N G R E D I E N T S
1.5# white fish, such as snapper, diced
1 red onion, julienne and rinsed
1 c. fresh lime juice
½ c red and yellow pepper, small dice
½ c fresh or frozen corn kernels
5 cloves of garlic, finely chopped
2 tbsp fresh chopped cilantro, plus sprigs for garnish
1 finger fresh ginger, grated
1 ea sweet potato, steamed, cooled and sliced ¼”
salt and pepper to taste romaine lettuce leaves, for plating
M E T H O D
1.Combine lime juice, garlic, and ginger
2.Toss with the diced fish, half of the diced pepper, and half of the onion
3.Season with salt and pepper and refrigerate for 2-3 hours
4.Remove fish from the refrigerator
5.Check and adjust the seasoning
6.Plate with 2 romaine heart leaves, 3 slices sweet potato per person
7.Garnish with corn, onion, and peppers
8.Serve immediately
GNOCCHI BOLOGNESE
Matt Merle
Executive Chef
J&J Titusville
I N G R E D I E N T S
1 medium onion, finely diced
1 medium carrot, finely diced
2 celery stalks, finely diced
2 large garlic clove, finely chopped
1 lb ground beef
1/2 c red wine
2 tbsp tomato paste
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1/4 tsp red chili flakes
2 cans (14 oz) crushed tomatoes
1/2 c beef stock
1/2 c heavy cream
2 bay leaves
1 1/2 lb gnocchi
1/3 c grated Parmesan
1/4 c grated ricotta
Salata
6-8 fresh basil leaves
Salt and pepper to taste
M E T H O D
1.Heat the olive oil in a large, Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until they soften.
2.Add the garlic, cook until you smell the garlic about one minute, and then add the ground beefCook until the meat has browned, breaking it up with your spoon as you go
3.Next, add the tomato paste cook until it turns a dark red then add thyme, rosemary and red chili flakes and stir to combine
4.Stir in the wine and cook for 1-2 minutes until the alcohol evaporates, add heavy cream and reduce by half
5.Stir in the crushed tomatoes, beef stock and bay leaves
6.Bring to a boil, then lower the heat and simmer for 15 minutes without a lid, stirring occasionally, bring a large pot of water to a boil, salt it and cook the gnocchi according to the directions
7.When the sauce has thickened, stir in the cooked gnocchi, Parmesan and fresh basil
8.Season to taste and serve immediately, add grated ricotta Salata on top
CAJUN GRILLED CHICKEN THIGHS
Kathy Pierre-Louis
Entree Cook
J&J Spring House
I N G R E D I E N T S
6 lbs boneless skinless chicken thighs
4 tbsp Cajun seasoning
1 tbsp coriander
3 tbsp paprika
1 tbsp chili powder
4 tbsp soy sauce
3 tbsp sesame oil
8 cloves pressed garlic
4 tbsp olive oil
1/2 tbsp salt
1/2 tbsp pepper
M E T H O D
1.In a large bowl mixed all ingredients together, let it marinate in the refrigerator for an hour or more preferably overnight
2.The take the chicken out of the refrigerator, place the chicken on the grill over medium heat for about 5 minutes
3.Cook 10 to 12 minutes or cook until an internal temperature of 165°F degrees or until the juices run clear
This chicken recipe also goes well really well with veggies, rice, or pasta.
HULI HULI CHICKEN THIGHS
Anthony Lamlin
Food Service Director
J&J
West Chester
I N G R E D I E N T S
RUB
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
2 tbsp salt
1 tbsp black pepper
1 tsp cayenne pepper
1 tsp mustard powder
CHICKEN
2 lb boneless chicken thighs above rub mix
¼ c olive oil
HULI HULI SAUCE
2 c pineapple juice
½ c soy sauce
½ c brown sugar
½ c ketchup
¼ c sherry wine (or rice wine)
3 garlic cloves, crushed
clove sized fresh ginger, crushed
4 green onions, chopped
20oz pineapple chunks
M E T H O D
1.Rinse and pat dry chicken thighs. Combine the chicken, rub mix, and olive oil in a container and refrigerate at least 4 hours or overnight.
2.To make the sauce, combine all sauce ingredients except for green onion & pineapple chunks. Bring sauce to a boil and then reduce to a simmer for 20 minutes until reduced by 1/4. (Should be like a syrup). If the sauce does not coat the back of a spoon after reduction, add a slurry until consistency is met. Remove from heat & add pineapple chunks and green onion.
3.Pre heat oven to 380°F degrees. Grill mark each piece of chicken but do not cook through. Place the chicken in the oven for about 30 minutes or until the internal temperature reaches 165°F degrees.
4.Remove chicken from oven and allow to rest for 5 minutes. Once rested, dunk each piece of chicken in the sauce and serve. Add more sauce, pineapple, and green onion as wanted.
“I was inspired by the classic street-style tandoori you find in Indian dhabas and restaurants. I wanted to recreate that same smoky, authentic flavor in a simple way at home and restaurants.”
CHICKEN TANDOORI
Rohit Kumar Cook
J&J 410 George Street
I N G R E D I E N T S
1 lb chicken (drumsticks or thighs, bone-in preferred)
4 tbsp thick yogurt
1 tbsp lemon juice
1.5 tbsp ginger-garlic paste
1.5 tsp red chili powder, adjust to spice level
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala/tandoori masala
1 tsp Kashmiri red chili powder (for color)
1.5 tbsp mustard or vegetable oil salt to taste
optional – a drop of red/orange food color for restaurant-style
M E T H O D
PREPARE CHICKEN
1.Make 2–3 deep slits in each piece for marinade absorption
FIRST MARINADE (10–15 MIN)
1.Rub chicken with salt, lemon juice, and ½ tsp red chili powder
2.Let it rest for 15 minutes
SECOND MARINADE (4–6 HRS OR OVERNIGHT)
1.Mix yogurt, ginger-garlic paste, spices, mustard oil, and food color (if using)
2.Coat chicken pieces well
3.Cover and refrigerate (longer marination = better flavor)
COOKING OPTIONS
Tandoor/Grill: Cook at 430°F for 20–25 min, basting with butter/oil halfway
Oven: Preheat to 430°F, place chicken on rack, bake 25–30 min, broil 3–4 min for char
Stovetop: Heat grill pan, cook with little oil, cover for 20–25 min, flipping halfway
FINISH & SERVE
1.Brush with melted butter
2.Garnish with onion rings, lemon wedges, and fresh coriander
“I am inspired to cook by anyone and everyone who has passion for good food.”
M E T H O D
1.Place all ingredients, except mole verde, into a pot and bring to a simmer
2.Add the mole verde and hold at 145°F
MOLE VERDE
1 c raw pumpkin seeds
1 c white onion, chopped
6-8 serrano or jalapeno peppers, coarsely chopped
3 garlic cloves
1 ½ tsp mexican oregano
1 ½ tsp cumin
1 ½ tsp cumin
1 tbsp salt
3 qt chicken broth
½ c olive oil
1 ½ c cilantro
3 lacinato kale leaves
2 tsp knorr, chicken base
M E T H O D
1.Very gently toast the pumpkin seeds in the oven at 350°F, only until puffed, do not get any color on them
2.Put the pumpkin seeds in a blender along with the onion, peppers, garlic, oregano, cumin salt and 2 cups of chicken broth and blend until very smooth
3.Heat the oil in a pot over medium-high heat and fry the mole, lower the flame to medium… keep stirring until the sauce starts to thicken, simmer low for 20 minutes, add more stock if needed for the right consistency
4.Return some of the sauce to the blender and add the cilantro and kale and blend until smooth, return the puree back to the pot, along with the Knorr and simmer for an additional 5 minutes
TO SERVE
1.Put 12oz of pozole into a bowl, not all with a 50/50 blend of “fillings” and broth
2.Garnish the soup with shaved radish, white onion, cilantro and thinly sliced jalapeno
3.On the side, serve a tostada topped with refried black beans, and a salad of shredded romaine lettuce, radish, white onion, cilantro, lime juice and a pinch of Mexican oregano… topped with an additional lime wedge
SOFT SHELL CRAB SPINACH SALAD
Robert Wotanowski
Chef Manager
J&J 700 Raritan
I N G R E D I E N T S
13 c corn meal
12 ea soft shell crab
4 eggs
½ c flat leaf parsley
2 c oil baby spinach
1 pt cherry tomatoes
2 c red onions
2 c pecans
12 sl bacon balsamic vinaigrette
1 c butter
1 c hot sauce
1 ½ c crumbled bleu cheese
12 corn on the cob stalks
M E T H O D
CLEANING SOFT SHELL CRAB
1.Remove the face by using scissors and then remove the gills by folding back the points of the crab, underneath there will be 5 or 6 spongy fingers this is what to remove, then remove the reproductive section on the bottom of the crab
COATING
1.Now you are ready to dredge in flour and dip in well beaten eggs. Coat in corn meal that has some well chopped parsley and hold on the side till you are ready to cook
SIDES
1. Mix all of the components of the salad and place in serving container
2.Have corn on the cobb shucked and lightly oiled w/salt and pepper then grill till done and place in container to serve w/ buffalo blue cheese butter
3.All of this is getting done as you are frying off the crab in oil at medium high heat (PLEASE pay attention when frying crab it WILL spatter hot oil)
4.When finished plate and serve
“It's seasonal and checks all the boxes. Crab, sweet corn, spicy buffalo blue cheese, butter, and refreshing spinach salad. What else needs to be said!”
My Uncle Jim and Mother (inspired me to cook). As a young boy, we watched the Frugal Gourmet and Julia Child on PBS. Then hit the kitchen on Sundays for all day event followed by the family meal.
-Ryan Pomeroy
BUTTERSCOTCH BUDINO
Ryan Pomeroy
J&J Regional Executive Chef
I N G R E D I E N T S
2¼ c whole milk
¾ c heavy cream
1 large egg
2 large egg yolks
½ c dark brown sugar, packed
¼ c cornstarch
¼ tsp kosher salt
3 tbsp unsalted butter
1 tbsp dark rum or bourbon
(optional, for depth)
1 tsp vanilla extract
OPTIONAL TOPPINGS
chocolate ganache
salted caramel sauce
Maldon sea salt or smoked
sea salt flakes
“When you make a great dessert, people will remember it forever!”
MAKE THE CUSTARD BASE
1.In a medium saucepan over medium heat
2.Whisk together brown sugar, cornstarch, and salt
3.Slowly whisk in the milk and cream until smooth
COOK THE BUDINO
1.Bring the mixture to a low boil, whisking constantly
2.Continue whisking until it thickens (about 5–7 minutes)
TEMPER THE EGGS
1.In a separate bowl whisk together the whole egg and egg yolks
2.Slowly add about ½ cup of the hot mixture into the eggs, whisking constantly (to prevent scrambling)
3.Pour the egg mixture back into the pan and whisk over medium-low heat for 1–2 more minutes
FINISH THE BUDINO
1.Remove from heat and stir in butter, vanilla, and rum (if using)
2.Whisk until smooth
CHILL
1.Pour into ramekins or glasses
2.Press plastic wrap directly on the surface to prevent skin from forming
3.Chill for at least 4 hours (or overnight) until set
SERVE
1.Top with whipped cream, a drizzle of salted caramel, and a sprinkle of Maldon Sea salt for contrast
FAMOUS PEACH COBBLER CRUMBLE
Hakeem Kirby Chef
J&J 410 George Street
I N G R E D I E N T S
FOR
FILLING
15 peaches or 10 c
2 c granulated sugar
1/4 tsp salt
2 tbsp cinnamon
1/4 tsp nutmeg
2 c orange juice
2 c water
1 orange zested
1/3 c corn starch
FOR CRUMBLE
12 tbsp butter
2 c all-purpose flour
2 c granulated sugar
4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
M E T H O D
1.In a sauce pan, put all wet ingredients and peaches
2.Mix in ingredients for cobbler and let simmer on medium heat
3.In another pan, melt butter and put all crumble ingredients in bowl
4.Mix with spatula until all combined, then pour melted butter over crumble ingredients
5.Be sure to stir peaches until starts to bubble
6.Mix butter and dry ingredients with hand to get nice crumbles
7.Spray an oven safe half hotel pan
8.Sprinkle some of the crumble mix on bottom then pour hot peach mixer over the crumble
9.With the remaining crumble, sprinkle on top of the cobbler mixture then put in oven at 350°F for 25 mins until crumble is golden brown
Serve with vanilla ice cream or butter pecan.
“My daughter got a cookbook for her birthday and as much as I don’t want her to follow in my footsteps, she loves to cook and bake! This is one of the recipes she makes. My favorite thing about this recipe is it invites irreplaceable bonding time with my daughter and the family enjoys the berry fruits of our labor!”
BLUEBERRY BUCKLE
Campbell Executive Chef J&J Spring House
Brian
I N G R E D I E N T S
STREUSEL TOPPING
½ c brown sugar
⅓ c all-purpose flour
⅓ c cold butter, cut into small pieces
½ tsp cinnamon
¼ tsp kosher salt
1 pinch nutmeg
BUCKLE
½ c butter, room temp
1 c granulated sugar
2 eggs, room temp
1 tsp lemon zest
2 tsp vanilla extract
2 ¼ c all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground coriander
1 c sour cream or Greek yogurt
2 c blueberries
M E T H O D
TO MAKE THE STREUSEL TOPPING
1.Add all of the streusel topping ingredients to the bowl of a food processor. Pulse until the ingredients are well blended and take on a sandy texture. Set aside.
TO MAKE THE BUCKLE
1.Cream together the butter and sugar in a large bowl until light and fluffy, about 5 to 7 minutes. Mix in the eggs, one at a time, beating until thick and creamy. Mix in the lemon zest and vanilla extract until well incorporated.
2.Sift the flower, baking soda, salt, and coriander together in a medium bowl. Add ⅓ of the flour mixture to the butter mixture, then mix on low speed until just combined. Add half of the sour cream until just combined. Repeat, alternating between the flour and sour cream, making sure you end with the flour mixture.
3.Gently fold in the blueberries with a rubber spatula. Take this opportunity to scrape the bottom and sides of the bowl to ensure there are no pockets of dry flour. Pour the batter into the prepared dish– the batter will be quite thick and will need to be smoothed and leveled.
4.Sprinkle the streusel topping evenly over the batter. Bake the streusel-covered batter for 30 to 35 minutes, or until a cake tester inserted in the center of the buckle comes out clean. Allow to cool completely before serving.
HAZELNUT, CHOCOLATE, AND DRIED CHERRIES BISCOTTI
Tricia Schwartz Executive Chef
J&J WHQ Campus
I N G R E D I E N T S
8 T butter, room temp
¾ c sugar
2 eggs
2 t pure vanilla extract
1 ¾ c unbleached all-purpose flour
½ t baking powder
½ t ground cinnamon
¼ t kosher salt
1 c hazelnuts, toasted, skinned and coarsely chopped
1 c dark chocolate, chopped
¾ c dried cherries, coarsely chopped
1 t grated lemon zest
M E T H O D
1.Preheat oven to 350. Line one large baking sheet with parchment paper.
2.Sift together the flour, baking powder, cinnamon and salt. Set aside.
3.In your kitchen aid, beat the butter on high speed until fluffy and pale yellow.
4.Add sugar and continue beating until well combined, for about 2 minutes, scraping the bowl as needed. Add lemon zest, eggs and vanilla and mix well.
5.Gradually add the dry ingredients to the butter mixture, stirring only as much as needed to combine. Stir in the chocolate, cherries and nuts.
6.Cover and refrigerate the dough for 30 minutes.
7.Place dough on a well-floured surface and divide in half. Shape each half into a 1 ½ inch thick log and transfer to the baking sheet at least 4 inches apart.
8.Bake 25-30 minutes until the edges are golden. Remove from oven and place pan on a cooling rack for 15 minutes (do not remove the log from the pan while hot). Reduce oven to 300°F. Place logs on a cutting board and bias slice ½ inch thick, using a serrated knife. Turn the slices on their side and return to the oven. Bake until golden and crispy, about 15 minutes. Place pans on wire rack and cool completely before removing the biscotti.
“This recipe is fun to make and is adaptable to various nut, fruit, and chocolate combinations so there is always something new and exciting to try.”
OUR SERVICE PROMISE
The heart of our service culture lies in our service promise, “A great guest experience starts with me”. This attitude of ownership and personal responsibility guides our team members in every interaction with guests, clients, and fellow team members.
In 2024, Compass Group North America’s groundbreaking Women in Culinary program celebrated five years of empowering female chefs. Launched in 2019, the program connects participants with leading culinary experts, expanding their perspectives on career opportunities and inspiring new professional pathways. The highlight of the program is the “Showcase, where our chefs demonstrate their culinary creativity. To date, nearly 100 remarkable female culinarians from Compass’ family of businesses have participated in Women in Culinary, making it a cornerstone for fostering growth and innovation
Over the course of 16 weeks, GULL delegates sharpened their leadership skills and deepened their understanding of key areas across our business—from operations and finance to guest experience, marketing, culinary, and wellness. With the guidance of dedicated mentors, each participant completed weekly assignments and delivered a capstone project focused on solving real-world challenges with practical, actionable solutions.
A J&J region-wide weekly BBQ competition to create excitement throughout the Marketplace for the guests. Chefs, managers, and all team members from across the PA and NJ Marketplaces are invited to compete in a weekly battle, where each contestant is responsible for preparing the protein item and the hosting Marketplace prepares the sides. Contestants competed weekly, and the winners advanced to the following round through a bracket system. Guests received a half portion of each protein and had the opportunity to choose their favorite after they ate. The winner from the BBQ Battle is 2025 was Kathy from Spring House, and the runner-up was Anthony from West Chester.
Thompson Hospitality, a strategic Compass Group partner, is the leading minority-owned food service company in the United States. Thompson Hospitality is a national leader in the hospitality industry, providing customers with unique dining experiences that are customized to their tastes, consistently high in quality and exciting.
