About the Host
For New Orleans native Brian Jupiter, a Semi-Finalist for James Beard's “Best Chef: Great Lakes” Award the past two consecutive years ('19, '20), Southern comfort food is the name of the game. Learning how to cook in his family’s kitchen, Chef Jupiter went to work, at 16, in The Big Easy's famed Aurora Steakhouse. He then earned a degree in Culinary Arts from Johnson & Wales before relocating to Chicago to further hone his craft as Sous Chef and eventually Executive Chef at Narcisse Champagne and Caviar Salon. In 2010, he became an integral part of the team that created the acclaimed gastropub, Frontier, where groups of diners can enjoy a “whole animal experience” of wild boar, goat, and even alligator. In 2018, Chef Jupiter opened another restaurant, Ina Mae Tavern, named in honor of his great-grandmother, who was one of his culinary mentors. Here, he serves Southern favorites like po’boys, gumbo, and beignets, done to such a fine turn that Ina Mae earned the prestigious Michelin Bib Gourmand status in 2020.
About the Event
Chef Jupiter welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course authentic Southern meal showcasing a few of his favorite signature dishes (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Shrimp & Grits
Entrée: Bourbon Chicken with green beans
- What does my ticket get me?
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In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Jupiter as often as you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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From start to finish, this event runs for 1hr 58 min. – 1hr 28 min. of cooking and 30 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
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- Large pot with lid
- Medium pot
- Large pan
- Large oven-safe pan
- Grater
- Cutting board & sharp knife
- Measuring cups & spoons
- Small bowls for ingredients
- Mixing spoon or spatula
- Serving spoon (or ladle)
- Tongs
- Citrus juicer (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – chicken stock (or vegetable/fish stock), Dijon mustard, extra-virgin olive oil, ground pepper, kosher salt, light brown sugar, and soy sauce – Chef Jupiter recommends acquiring the following ingredients listed below:
- Bourbon
- Celery
- Chives
- Extra large shrimp, peeled and deveined
- Fresh or frozen corn
- Garlic
- Green beans
- Half chicken or bone-in skin-on chicken pieces (or sub. salmon)
- Heavy cream
- Lemon
- Onions
- Parmesan cheese
- Stone ground grits (or sub. coursely ground grits)
- Thyme
- Unsalted butter
- Worcestershire sauce
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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