Jon and his crew: Kelsey “Tex” Bohlen, Mark “Cozzie” Cosgrove, Greg “Knolly” Knoll and Dave “Super” Montagne dine on Jon’s culinary creations and talk about wagering on the Pats/Eagles Super Bowl (and some tips with the ponies).

 

View Episode 1

Sports Kitchen | Episode 1 – Season 1

SK 1 was super successful folks. Both sides cooked up Top Shelf plates and predictions. Opening round it was the Kitchen versus the ‘Crew’. Could we cover our respective bets.

Kelsey and I had to successfully prep for 2 hosting parties, Super Bowl and Winter Olympics Opening Ceremonies. Success is an unanimous thumbs up on entrée finish and flavor. The focus was respect and celebration all things Hog. I did a slant route with a play on pig skin and a ‘psa to check your psa’. The Crew, ‘Cozzie’, ‘Super’, and ‘Knolly’ went wild. Mark brought home a $4k pick in the Pegasus race, and all 3 hit their Super Bowl picks, Eagles and the Over.

Out of the kitchen we flawlessly produced a sample table for 20 guests. 8lb Orange Glazed Spiral Cut Ham, 17lb Pork Leg, brined and slow cooked, Prosciutto di Parma, and Bacon 2 ways, BLAT and fully loaded mashed potatoes. We joined the food with a upper elevation red table wine from Mt Etna, Sicily, Peroni on Tap, Olive Oil from Reggio Emilia, aged Balsamic vinegar from Modena, and a ‘drunken’ dipping sauce for the pork (yes, it is made with Jack Daniels😊

The Ham bone was repurposed into a delicious Split Pea soup. The Pork Bone was a gift from the food gods as it was the core love making a traditional Korean soup in honor of the Winter Olympics in Seoul, Korea. It was a fantastic way to ‘be there’, cold, patriotic, a sports lover taking in the pre Games galore.

Episode 1

Sports Kitchen

Sports Kitchen | Episode 2 – Season 1

SK 1 was super successful folks. Both sides cooked up Top Shelf plates and predictions. Opening round it was the Kitchen versus the ‘Crew’. Could we cover our respective bets.

Kelsey and I had to successfully prep for 2 hosting parties, Super Bowl and Winter Olympics Opening Ceremonies. Success is an unanimous thumbs up on entrée finish and flavor. The focus was respect and celebration all things Hog. I did a slant route with a play on pig skin and a ‘psa to check your psa’. The Crew, ‘Cozzie’, ‘Super’, and ‘Knolly’ went wild. Mark brought home a $4k pick in the Pegasus race, and all 3 hit their Super Bowl picks, Eagles and the Over.

Out of the kitchen we flawlessly produced a sample table for 20 guests. 8lb Orange Glazed Spiral Cut Ham, 17lb Pork Leg, brined and slow cooked, Prosciutto di Parma, and Bacon 2 ways, BLAT and fully loaded mashed potatoes. We joined the food with a upper elevation red table wine from Mt Etna, Sicily, Peroni on Tap, Olive Oil from Reggio Emilia, aged Balsamic vinegar from Modena, and a ‘drunken’ dipping sauce for the pork (yes, it is made with Jack Daniels😊

The Ham bone was repurposed into a delicious Split Pea soup. The Pork Bone was a gift from the food gods as it was the core love making a traditional Korean soup in honor of the Winter Olympics in Seoul, Korea. It was a fantastic way to ‘be there’, cold, patriotic, a sports lover taking in the pre Games galore.

Episode 2

Sports Kitchen