The Chef: Lance F. Jeffers, Jr.
Special to The Paper
The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …
Chef Lance F. Jeffers Jr.
I was born in Brooklyn, New York, and raised in a family that reveled in the experience of food. That experience involved not only the shopping and preparation, but the coming together to share over a great meal.
I started working in restaurant kitchens at the age of 12. That led to attending the Culinary Institute of America 77-79, and Mercer University 84-88. My apprenticeships included the Quilted Giraffe Restaurant, New York City, and the Midnight Sun Restaurant, Atlanta.
Among the positions I’ve held include banquet chef at the Atlanta Airport Marriott; executive chef, Embassy Suites, Buckhead, Atlanta; executive chef, Marriott Hotel, Norcross; executive chef, Jennings Mill Country Club, Athens; food & beverage director, executive chef, The Coweta Club Newnan; adjunct instructor AOS culinary arts program West Georgia Technical College.
Currently, I am the food and beverage director and executive chef at Newnan Country Club.
Below Chef Lance shares his Shrimp NCC Recipe – Jumbo Gulf Shrimp with Golden Belgian Pepper, Blood Orange, Papaya, Sauce Choron and Saffron, Parmesan Pilaf
SHRIMP SAUTE Yield 1 Portion
Shrimp u-15s, 4 each
Clarified butter, 1 ounce
Onion fine dice, 2 ounces
Golden pepper fine dice, 2 ounces
Papaya puree, 1 ounce
Blood orange juice, 1 ounce
Salt and pepper to taste
Method: Heat clarified butter in sauté pan. Add onion, and pepper sauté for 2-3 minutes. Add shrimp and sauté 2-3 minutes. Add papaya, and blood orange juice reduce by 1/3. Season with salt and pepper.
SAUCE CHORON Yield 16 Ounces
Butter, simmering, 12 ounces
Whole eggs, 2 each
Lemon juice, 1 ounce
Tabasco, 1/4 ounce
Salt, 1/4 teaspoon
Diced tomato, 2 ounces
Method: Place eggs, lemon juice, salt, and Tabasco in blender. Blend to combine. Slowly ladle simmering butter into blender, add tomato. Blend for another 10 seconds. Hold warm.
PARMESAN, SAFFRON PILAF Yields 4 Portions
Whole butter, 2 ounces
Par-boiled rice, 1 cup
Chicken stock, 12 ounces
Bay leaf, 1 each
Saffron threads, 1/2 teaspoon
Shredded parmesan, 1/2 cup
Method: Melt butter in sauce pot. Add rice and coat with melted butter. Add chicken stock, bay leaf, and saffron. Bring to one boil. Cover reduce heat to a simmer cook for 18 minutes. Let stand 2 minutes, fold in parmesan and serve.