BEEF N' BLUES PRESENTS:
Chef Jordon at PEI Lobster House
Chef Jordon knew at an early age that he loved cooking. As a teenager in Whitehorse, Yukon, Jordon worked his first job in the kitchens. From there he worked in Vancouver for a year in a Louisiana-style restaurant trying his hand at the Cajun and creole menu. Then came a great opportunity to work at Whitehorse's largest hotel catering to cruise passengers.
One year, he went on vacation to Prince Edward Island and fell in love with Summerside. Before the end of his trip he purchased the best souvenir most visitors only dream about - a home in Summerside.
"Summerside is such a cute city with such great atmosphere" says Jordon in regards to deciding to move to Summerside, PE.
If you could describe Jordon's style of cooking, it would be called "modern and classic" - simple dishes with a twist. He loves using fresh and local ingredients for his handmade pastas and seafood dishes. One of Jordon's favourite dishes to make on the PEI Lobster House menu is the Jambalaya. It's spiced with Creole flavors he's familiar with from his time in Vancouver and loaded with fresh shrimp, local chicken and Pleasant Pork sausage from the Summerside Farmer's Market.
This will be the fifth year Chef Jordon has been a part of Beef n' Blues. He loves to meet up with new challenges the annual event brings and also takes it as an opportunity to catch up with other local Chefs.