The official kick-off to the 3rd Annual Brooks County Skillet Festival
Farm-to-table fundraiser features Chef Jason Brumfiel
By Hope S. Philbrick
In honor of his commitment to local foods, Chef Jason Brumfiel will join forces with The Quitman-Brooks County Chamber of Commerce to host a farm-to-table fundraiser on Saturday, October 5, 2013, at Nocturne – The Henry Gray Turner House in Quitman, Ga.
Chef Jason Brumfiel, of The King and Prince Beach & Golf Resort on St. Simons Island, Ga., has long been a champion of sourcing local. He is also an enthusiastic supporter of the Brooks County Skillet Festival and leapt at the opportunity to host the farm-to-table dinner: “I’m pumped and getting excited!” he says. “I’m sure we’ll make it fun!”
Brumfiel was raised in Cambridge City, Ind. While attending Chowan College in North Carolina, he was encouraged to learn the restaurant industry by local football hero, businessman and ex-NFL player Bob Van Pelt. Heeding the advice, he spent time in kitchens in New Orleans, La., apprenticed with Chef John McCracken, C.E.C., in Jamestown, N.C., and studied at Guilford Tech Culinary School. In the United Kingdom, Brumfiel worked at the Rascasse in Leeds, the Farsyde Restaurant in Ilkley, and Mantra Restaurant in Burley-in-Wharfedale. In 2004, he returned to the U.S. and worked at the Cloister Hotel on Sea Island as chef in the River Bar, then chef de cuisine for the in-room dining experiences. At The King and Prince, he brings his knowledge of global cuisine and ingredients to the menu without losing the Southern culinary traditions that have been the Resort’s signature for nearly 80 years.
The menu for this delicious event will be served in five courses and showcase a range of Georgia Grown foodstuffs including sausages from Sunset Farms, chicken from GrassRoots Farm, cheese from Sweet Grass Dairy and more. Beer, wine and a signature cocktail are also included in the ticket price. Live entertainment will be provided.
An peek at an early draft of the menu included charcuterie, Tandoori-style Chicken with curried grits, white bean and sausage soup, salad with local greens, a choice of entrées, biscuits served with local toppers, and dessert drizzled with Four Oaks Farms Cane Syrup. Even if some tweaks are made, the meal promises to deliver some serious YUM!
Secure your seat at the table for this delicious one-of-a-kind dinner experience.
Farm-to-Table Fundraiser with Chef Jason Brumfiel
When: Saturday, October 5, 2013 beginning at 6:30 p.m.
Where: Nocturne-The Henry Gray Turner House; 802 Old Madison Road; Quitman, GA 31643
Cost: $100 per person. All proceeds will benefit Destination Brooks and The Quitman-Brooks County Chamber of Commerce.
Reservations: 229.263.9085 or 229.263.4841
On Saturday, October 19, Brumfiel will compete as one of the three “Team Georgia” chefs at this year’s Cast Iron Chef competition, which will be held during the Brooks County Skillet Festival. In three heats (at 10 a.m., Noon and 2 p.m.), pairs of professional chefs representing Florida and Georgia will face-off as they create a dish using a box of mystery ingredients in one hour using just one cast iron skillet and one burner. Each mystery box will showcase ingredients sourced from Brooks County, Ga., and the surrounding 150-mile area. To challenge all competitors with unexpected surprises, mystery box ingredients will skew salty for the first heat, then savory and finally sweet.