About the Host
A graduate of the Art Institute of Houston’s culinary school, Chef Jonathan "Jonny" Rhodes first found his passion for cooking while serving in the US Marine Corps in Afghanistan, where he took on the informal role of pitmaster for his fellow marines. He cut his teeth in the kitchens of Michelin-starred Gramercy Tavern in NYC, Inn at Dos Brisas in southeast Texas, and Houston’s beloved Oxheart, before opening Indigo with his wife, Chana, in 2018. That year, Eater HTX awarded him “Chef of the Year,” and he followed it up with a semi-finalist nomination for James Beard’s “Rising Star Chef” Award in 2019. Did we mention that, in 2019, Time Magazine selected Indigo as one of only seven restaurants in the U.S. for its “World’s 100 Greatest Places” list, and Food & Wine, Eater, and GQ all named it to their annual “Best New Restaurants in America” lists?!?
About the Event
In this chefstream, Chef Rhodes livestreamed from his home kitchen, as he taught us how to cook three dishes representative of his unique brand of neo-soul food: Cast Iron Cornbread, Ham Hock with Slabber Sauce Collards, and Candied Yams. And, as is the case at every chefstream, he answered questions from members throughout the evening and participated in an extended Q&A to close out the night!
Sides: Cast Iron Cornbread, Candied Yams
Entrée: Ham Hock with slabber sauce collards
- What does my ticket get me?
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In addition to getting unlimited viewing access to the on-demand recording of this class, where Chef Rhodes demonstrated how to cook all three dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.
- How long will the event take?
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We aim for 1hr 45min from start to finish: ~1 hour of cooking demos and ~45 minutes for discussion and Q&A. However, this depends entirely on how many questions attendees have for Chef Schwartz during the Q&A at the end of the class.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- 10 or 12” cast iron skillet or other oven safe pan
- Medium saucepan
- Medium pot
- Large pot
- Baking sheet
- Blender or immersion blender
- Large sharp knife & cutting board
- Mixing bowls & small bowls
- Measuring cups & spoons
- Liquid measuring cup
- Aluminum foil
- Utensils: Spatula, tongs, and whisk
- Kitchen scale (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – rice vinegar or white distilled vinegar, tomato paste, black pepper, ground cinnamon, kosher salt, neutral oil (such as canola or vegetable), and granulated sugar – Chef Rhodes used the following ingredients:
- Bell peppers, any color
- Butter
- Cake flour (or all-purpose flour and cornstarch)
- Collard greens
- Corn kernels, fresh or frozen
- Eggs
- Garlic
- Ground allspice
- Ground cloves
- Ground coriander
- Ground cumin
- Heavy cream
- Nutmeg, whole or ground
- Pork, chicken, or vegetable stock
- Scotch bonnet or banana pepper (optional)
- Smoked ham hock
- Sweet onions
- Whole milk
- Whole wheat or all-purpose flour
- Yams or sweet potatoes
- Yellow cornmeal
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