Chef Jon Gibson
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#2 Tilapia

Tilapia is a freshwater fish and is best known as Nile Tilapia, origins of the fish are not clear but have been used in Africa and the Middle East as a farmed fish and raised for consumption due to its fast growth rate and are considered wild. However, in this day and age Wild Tilapia [Read More]


Baked Blue Tomato Soup Recipe

1st set of ingredients: 3lbs Roma Tomatoes (Cored and Halved) 1 Red Onions- Sliced 8 Garlic Cloves 2oz Extra Virgin Olive Oil 1t Ground Black Pepper 1T Kosher Salt 1T Sugar 1oz Basil Leaves 2nd set of ingredients: 1 – 15oz Cab San Marzano Tomatoes 3rd set of ingredients: 2C Heavy Whipping Cream 1/2 Blue [Read More]


Saffron Citronette

Skill Level – Intermediate Origin – Spain Uses – Salad or Seafood Yield – 5 cups Ingredients: 2C White Balsamic Vinegar 1t Saffron Threads 1 Medium Red Onion – brunoise 4T Dijon Mustard 2T Sugar 1 Lemon – zest and juice 1 Orange – zest and juice 2C Olive Oil TT Sea Salt and Ground [Read More]


White Chocolate Bread Pudding

Skill Level – Intermediate Prep Time – 30 minutes Cook Time – 1 hour Servings – 6-8 Ingredients: 1 loaf Texas Toast or French Bread 3C Heavy whipping Cream 1/2C Sugar 1/2t Kosher Salt 10oz White Chocolate (morsels or chopped bakers) 2 Whole Eggs 7 Egg Yolks Production: Preheat Oven to 325 degrees Grease a [Read More]


#1 The Pangas

This fish is also marketed and put on menus as Sutchi, Pangasius, River Cobbler, Basa, White Catfish, Tra, Gray Sole, and Swai. This fish is industrially farmed in Vietnam along the Mekong River and the fish farmed there were tested and were found with traces of polychlorinated biphenyls, DDT, metal contaminants, arsenic, and various other [Read More]


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