Red Meat: Jay Jenc

Posted by Warren Rojas / Tuesday, May 10th, 2011

Don’t let Jay Jenc’s shy-boy act fool you:

(Image: Peter Nicoll)

The well-seasoned chef–and occasional rock band frontman (give it up for Jumpin Jupiter!)–led kitchens all over the D.C.- Metro area (Cafe Saint-Ex, Iota, Willard Intercontinental) before becoming the resident barbecue wrangler at the always free from Westover Market.

WR: Salt. Pepper. What other spices/herbs could you not live without?

JJ: Garlic, fresh or granulated. Sage, cumin, thyme, parsley, fresh basil. Chili powders such as cayanne [SIC], hungarian paprika, ancho, etc. are a must.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

JJ: Pancakes! I can’t remember when I “mastered” them, but I started the prototypes at age 7 or 8 years old. Oh yea, I definitely still make them. Endless varieties…

WR: What seasonal ingredient(s) get your creative juices flowing?

JJ: Well, seasons change, so it’s green peas and pea shoots in the spring, tomatoes in the summer, venison and rockfish in the fall and gourds in the winter.

WR: My latest cookbook obsession is …

JJ: I’ve gotta go south here, namely Creole, with a little low-country in there too.

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

JJ: Not a dish, but an art: sausages. Even with my longtime friend and neighbor Jamie Stachowski working side by side on the stuff for years, there is still a lot for me to learn in order to get it just right. Oh, and pommes souffle.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

JJ: Barry Koslow. We don’t ever hang out or do anything together, but he’s a great guy that I’ve known for years and whose work and career I’ve followed for quite a while.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

JJ: It starts with a big ol’ plate of steamed or sauteed spinach, a flash of well seasoned tomato or tomato sauce and some good Greek feta, not that really salty stuff. It goes on from there sometimes depending on what’s hanging around…

WR: In the next six months you won’t want to miss my …

JJ: BBQ events at the Westover Market! First Friday and second Saturday of every month! Pulled pork is the constant crowd pleaser. Randomly featured other offerings include beef brisket, smoked pork ribs, split smoked chicken and artisan brats and kielbasa sandwiches.

WR: It’s quitting time. I’m pouring myself …

JJ: Abita root beer knocks me for a loop these days. Alcohol makes me do dumb stuff … but that’s another story.

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Smoked pork ribs and kielbasa sandwiches sound like the perfect summer eats. Can’t wait to try yours.

Come back next Tuesday for another helping of Red Meat.

–Warren

Tags: Abita, Arlington, barbecue, Barry Koslow, beer garden, cooking, food, Gut Check, Jay Jenc, Northern Virginia Magazine, Red Meat, Tallula, Virginia Varment Cookers Association, Westover Market