Braithwaite Jared - Braithwaite, Jared

Jared Braithwaite

Biography

Turning his passion for food into a career, Jared attended CIA and graduated Summa Cum Laude, while working summers at Twenty-Eight Atlantic, Cape Cods premiere dining destination. Jared then went on to work at Michelin-starred Public and other lauded NYC establishments before returning home to Toronto. While working in Canada, Jared worked at Modus Ristoronte, igniting a passion for Italian cuisine and traditional pasta-making techniques. Jared found his way back to NYC with a newfound love for Italian cooking and landed a job at Vic’s, working under the mentorship of Hillary Sterling, before joining Colonie... READ MORE

Turning his passion for food into a career, Jared attended CIA and graduated Summa Cum Laude, while working summers at Twenty-Eight Atlantic, Cape Cods premiere dining destination. Jared then went on to work at Michelin-starred Public and other lauded NYC establishments before returning home to Toronto. While working in Canada, Jared worked at Modus Ristoronte, igniting a passion for Italian cuisine and traditional pasta-making techniques. Jared found his way back to NYC with a newfound love for Italian cooking and landed a job at Vic’s, working under the mentorship of Hillary Sterling, before joining Colonie as Sous Chef. Now in his role as Executive Chef, Jared continues to embrace Colonie’s local and seasonal ethos while maintaining relationships with small, local farmers and producers, and brings a fresh Italian-influenced perspective to the menu. Relying on technique and sensibility, Jared transforms beautiful produce and herbs into clean, naturalistic and flavorful dishes that highlight the integrity of the ingredients.

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What is your favorite NYC restaurant? And what is your go-to dish? It is a tie between Uncle Boons for the crab fried rice and massaman curry and Lilia for the cured sardines on fettunta and grilled lamb leg steak. What is your ultimate meal? My favorite meal to date, and thus my ultimate meal is a grilled lamb dinner while in Matera Italy. All parts of the lamb were used (loin, chops, sweetbreads, brains) and cooked directly over a wood fired grill and served simply unadorned with lemons and a tart salsa verde. What three things are always in your pantry? Anchovy, vinegar and calabrian chilies. If you weren't a chef, what would you be? Golf instructor If you could cook with anyone, who would that be? My mom. I love cooking with my mom. We do not get to do it enough, but when we do it is always memorable and a lot of fun.

Recipe Name:
Grilled ramps, Salvatore ricotta, red chile agrodolce, toasted hazelnuts

Recipe Ingredients:
Hot honey
2 cups Cabernet Sauvignon vinegar
1 cup Catskills provision honey
4 red Fresno Chile’s, thinly sliced seeds okay if you like spicy)
Ricotta
1 cup Salvatore ricotta
Zest of 1 lemon
Pinch salt
To Finish
2 bunches wild ramps, cleaned well
Olive oil
Salt
Toasted Oregon hazelnuts

Recipe Instructions:
For Hot Honey:
Combine all and reduce over medium heat until sticky. Chill thoroughly. Bring to room temperature before using.
For Ricotta:
Mix thoroughly to combine and season to taste
To Finish:
Preheat the grill over high heat.
Season the ramps with olive oil and salt. Place over high heat on the grill with all of the ramps facing parallel to the grill grates (so they don’t fall through!)
Grill over high heat for a minute. Flip lover and repeat. If done correctly the bulbs should be crisp tender, some leaves quite charred and some still green.
Spread the ricotta in desired serving plates, dividing evenly.
Add the ramps on top, giving them a twist of the wrist as you plate for visual effects.
Top with a liberal glazing of the agrodolce.
Finally scatter the toasted hazelnuts on top.
Finish with a bit of maldon sea salt and a bit of your finishing extra virgin olive oil.
Serve immediately and enjoy at once.