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Tulsa Chef Shares Love of Music, Food and Family
Chef Jason Kendrick Vaughan, better known as JV to his friends stays busy doing what he loves best. This talented chef and musician has a passion for people, good food and an overall desire to make everything right.
A Tulsa native, JV was classically trained as a chef in Missouri and Arizona. He was influenced greatly by good old Southern food from his mom’s kitchen. He enjoys sharing his passion for all things food though his work as a personal chef and teaching private cooking classes. He is also a hospitality consultant for Pereff Development Group and is the manager for Subkulture Tulsa.
As a consultant for Pereff, JV works with architects to ensure that kitchens, employee break rooms and other food related areas of various businesses like doctor’s offices, casinos, schools, etc. are up to code and usable based on each individual situation.
Subkulture Tulsa is a promotional music and record company that has also opened several clubs. A former musician himself, JV manages the talent, whether on the road or in town. From a culinary standpoint, he tries to make visiting artists more comfortable by giving them food that reminds them of home.
This coming weekend, Chef JV will be offering a six course tasting menu in conjunction with some big events that are taking place. For more info, visit Subkulture’s Facebook page.
Just to whet your appetite a little, one of the courses is prime cut sirloin tips with demi-glace and horseradish cream. Beef with two sauces – what could be better than that? In my opinion, not much!
Since enjoying good food involves so much more than the act of simply eating it, I asked Chef JV a few thought provoking, food related questions.
The first was, “So If you could have any meal, what would it be?” His answer came from his roots – dishes that he loves, made by people he loves. Blackberry cobbler, chicken and dumplings and fried shrimp and scallops would be his meal of choice. But then he added, “All three of these things are made at different times by different people who don’t necessarily get along. So, when everyone gets together to eat, things can get interesting.” Food and family are very much intertwined for him.
The next question involved what he would want to cook for someone else. “Deep dish pizza for Will Ferrell,” was his answer.
What is your least favorite food? “Chitlins,” he said. “They’re disgusting! I had to eat them as a kid and I wouldn’t make anyone eat them.”
Chef JV shared a recipe with me for shrimp and grits. About as southern as you can get, this easy dish elevates good old fashioned comfort food into something really lovely.
Chef JV’s Shrimp and Grits
Makes 4 servings
1 1/2 lbs. fresh peeled & deveined shrimp
3 tablespoons clarified butter
1/2 tablespoon curry powder
1 tablespoon of salt & pepper mixture
Cast iron skillet
1 cup grits
4 1/2 cups water
1 1/2 tablespoons of butter
1/2 teaspoon salt
For the grits:
Add butter, salt and grits to a medium sauce pan & pour in water; mix.
Bring to a boil on the high setting on your stove then reduce to low.
Simmer for approx 35-45 min or until desired consistency.
Fir the shrimp:
Place cast iron skillet on high heat for 15 minutes (keep an eye on it it).
Remove stove from heat and add lightly salt and peppered shrimp, curry powder & clarified butter.
Quickly but gently sauté for 2-3 min or until coated evenly and no longer translucent.
Place over grits.