Jordan Wakefield is asking for your vote.
The Lawrenceville native and graduate of Le Cordon Bleu College of Culinary Arts in Atlanta worked at a number of restaurants before joining the downtown Meehan’s Public House as executive chef three years ago.
He is now serving as corporate chef for the four (soon to be five) locations of Meehan’s and has been invited to represent Atlanta in a nationwide competition, the Master Holiday Chef Challenge.
Competing chefs whip up recipes using Alouette Cheese, Chavrie Fresh Goat Cheese and Ile de France Cheese; voters choose their favorites through Dec. 12 at this web site.
“They approached me about six or eight months ago,” he said of the contest. I’m familiar with it. I have used a lot of their goat cheeses.”
So once he decided to throw his toque in the ring, Wakefield got to work.
His creations, which you can sample when you dine at Meehan’s, include “Devils on Horseback” (Medjool dates, stuffed with Chavrie goat cheese, wrapped in apple wood bacon, served over roasted local beets, red wine reduction, and micro greens); “Three-Cheese Truffle Mac & Cheese” (using Alouette Spreadable Cheddar, Gorgonzola Crumbles and Baby Brie); organic Springer Mountain airline chicken breasts with grilled local asparagus over Ile de France Roquefort whipped garlic potatoes and sage veloute, stuffed with sage leaf, prosciutto and Ile de France Brie; and local bing cherry and Ile de France Camembert empanadas with hazelnut chocolate ganache and fresh basil.
“Cheeses are just like everything else – lots of different textures, profiles, tastes,” said Wakefield. “It’s a competition geared toward the everyday chef preparing a meal at home. It’s kind of a good test.”
His recipes and those of the other competitors are on the web site where the voting takes place. Here it is. Vote early and often!