Chef Maurice Crother and Chef Aaron Jackson, Ship to Shore
Menu: Apple and Bourbon Brisket with Smoked Corn on the Cob
Ship to Shore has a chef duo for this year’s Beef n’ Blues. Head Chef Maurice Crother and Pit Master Aaron Jackson will both be taking part in their first Beef n’ Blues.
Maurice the head chef at Ship to Shore, and this is his and Aaron’s first year participating in Beef n’ Blues. Maurice went to college in Ohio, where he first fell in love with cooking. When he travelled to California, he found a passion for fresh fish, and local fare.
“In PEI, I love that you’re friends with the people who source your food, like the farmer and the fisherman,” said Chef Maurice. His plan is to bring this love for local food to Ship to Shore’s Beef n’ Blues menu.
Aaron Jackson is the pit master at Ship to Shore. He loves all things smoked and cooked “low and slow”. Before joining Ship to Shore, Chef Aaron had his own business travelling the Maritimes smoking food over an open fire. Today, he smokes food using a 500 gallon propane tank as a smoker, and uses it daily at the restaurant.
Their menu this year will feature Apple & Bourbon Brisket with Smoked Corn on the Cob. Using local ingredients and island beef, this menu shows a love for the Food Island.
We are excited to see what these two will do with their Beef n’ Blues menu! Welcome to the party!