Pitmaster Jack McDavid knows his way around a BBQ. With a resume that includes hosting the Food Network's Grillin & Chillin, numerous James Beard invitations (the Carnegie Hall of Cooking), and winning the Whole Hog World Championship, Jack McDavid has some serious cooking chops. In his famous, fun loving style, Mr. McDavid will share with you his sercrets of BBQ. And of course, you can't talk about great BBQ without tasting great BBQ, so there will be plenty of samples available!
See what it takes to go from raw ribs to the awards stage, as well as some great tips for making your backyard grill the tastiest spot in the neighborhood.
Saturday, July 8, 2017
11:00AM to noon
Advance Regsitration is Required
About The Instructor
From his distinctive Southern drawl to his trademark duds - denim bib overalls and a red and white truckers cap heralding "Save the Farm",- Jack McDavid is a "good ol' boy" with a unique recipe for success. Most recently, he starred in the TV Food Network's, "Grillin' and Chillin'" with Bobby Flay.
His innovative American cooking style and old-fashioned work ethic have produced rave reviews from customers and food professionals alike, including Food & Wine magazine's "Best Chefs in America" Award. With the skill of a classically trained chef who adds his own special culinary flourishes, Jack is known for serving ample portions of hearty, basic foods by weaving marvelous combinations of the finest grown farm-fresh ingredients.
Jack decided on a career as a chef, honing skills in more than 115 restaurants during the 1970's and early '80s. He learned classical French technique, as well as discipline, at Washington's bastion of French cuisine, Le Lion D'Or. There, he bacame proficient at every station in the kitchen of Jean-Pierre Goyenvalle. In 1984, he moved to Philadelphia to continue his culinary profession at the world-renowned Le Bec-Fin. It was Georges Perrier who inspired the young budding entrepreneur.
Jack opened his first restaurant, the Down Home Diner, in March of 1987, at the Reading Terminal Market in Philadelphia. He wowed patrons with inexpensive, inventive dishes like cornbread pizza with Tennessee ham and chicken-fried buffalo steak with red-eye gravy. In November 1989, he opened Jack's Firehouse in the Fairmount area of Philadelphia featuring "haute country" cuisine.
Jack's resolutely American regional style is clearly defined by his commitment to using products that are locally grown and raised. He buys from 250-300 farmers and breeders, and invests in local farms and greenhouses so that he can get perfect vegetables and herbs all year round. Everything served in his restaurants are McDavid-made - from mayonnaise and ketchup, to biscuits and chocolate chip cookies.
Six months after the Firehouse opened, he made his first national appearance at the Food & Wine Classic in Aspen, Colorado. Since then, he has been invited six times to cook at the James Beard House in Manhattan, the culinary equivalent to playing Carnegie Hall.
Jack is married and the father of four. In addition to his family and restaurants, Jack makes time for charities, having donated time and effort to the American Farmland Trust, March of Dimes, Meals on Wheels, Chef's Aid, Share Our Strength and many more.