The School of Hotel and Restaurant Administration
College of Human Sciences at Oklahoma State University presents
Distinguished Chef Scholarship Benefit Series April 16, 2015 at 6 p.m.
A Poke in the Past, A Poke in the Future
Featuring Chef Jack Herron
Appetizers
Spring Garlic Soup
Scalloped Ceviche
Truffle Arancini
Creme Fraiche
2012 Slang Rosé
Sonoma County, CA
Pre Set Starter
Smoked Trout Rillette
American Caviar, Bitter Greens,
Preserved Citrus,
Honey Comb Sourdough
2012 Slang Rosé
Sonoma County, CA
Mid
Chicharron ‘Ramen’
in Dashi Broth, Crispy Pork Belly,
64 Degree Egg,
Braised Cabbage,
Pickled Radish Espelette
2013 Slang Pinot Noir
Sonoma County, CA
What’s for Dinner?
Beef Duo: Slow Cooked Short Rib
+ Jack’s 28 Day Dry Aged Tartar
Roasted Root Vegetables,
Horseradish Tempura,
Green Peppercorn Jus
2011 Posted Syrah
Steiner Vineyard,
Sonoma Mountain, CA
How about Dessert!
Mom’s Toasted Banana Bread
Vanilla Bean Custard,
Praline Pecans, Caramel
Jack Herron
Executive Chef
Healdsburg, California
Chef Jack Herron is a native Oklahoman, who grew up
in an eclectic, food driven family of six. After
completing an associate’s degree in Applied Science/
Food Service Management-Culinary Arts from
Oklahoma State University-Okmulgee, Chef Herron
transferred to Oklahoma State University-Stillwater to
earn a bachelor’s degree in Hotel and Restaurant
Administration in 2008.
Post-graduation, Jack continued to reside in Stillwater
to work closely with his personal mentor, Marc
Dunham. While working with Chef Dunham, Jack had
the privilege of cooking at the James Beard House in
New York as well as playing a key role for events such
as the 2011 Wine Forum of Oklahoma and the
COCHON 555 National Tour. In 2010, Jack married his
wife Katie, an OSU grad, and four months later moved
to Sonoma wine country in northern California.
It was the opportunity to work with iconic Master Chef
Charlie Palmer and learn his trademark
‘Progressive American Cuisine’ that led Jack to make
the leap of faith to take a position at Dry Creek
Kitchen. ‘Eat it, Make it, Grow it’, is Jack’s life motto, and
he abides by this daily in his own life by maintaining
his flock of free range hens, a year round garden, and
seasonal foraging practices.
During Jack’s tenure with Chef Charlie Palmer and
Chef de Cuisine Dustin Valette, he has collaborated in
four Pigs & Pinot events which benefi the No Kid
Hungry campaign to end childhood hunger in
America. In the spring of 2014, Jack was invited to
compete on a COCHON 555 team in Napa, Calif. and
was subsequently named a Prince of Porc.