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.

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.

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