Fulfill Your Chef: Jason Harrison of Crimson Maple Catering


Editor’s Note: The Vail Everyday is showcasing region chefs in a new series named “Meet Your Chef” so you can find out a bit more about those developing artwork in the kitchen. If you are a area chef and would like to be a section of this collection, please electronic mail Tricia Swenson ([email protected]) and Sean Naylor ([email protected]).

Q: What is your title, exactly where do you prepare dinner and what is your formal title?

A: Jason Harrison chef/proprietor of Crimson Maple Catering

Q: How extensive have you lived in the valley and what introduced you below?

A: I have been in the Vail Valley for 12 decades. I moved in this article to be the opening Government Chef at Four Seasons Vail. I started off Crimson Maple Catering six yrs in the past.

Jason Harrison, chef and proprietor of Purple Maple Catering, prepares Wagyu beef ribeyes about charcoal at an celebration.
Red Maple Catering/Courtesy picture

Q: When did you first realize that you preferred to grow to be a chef?

A: I have been cooking since 15. The crew environment even in my to start with kitchen area was awesome. I was hooked!

Q: Who has encouraged you through your culinary journey?

A: I have constantly been drawn to people who are passionate about their craft and go in look for of culinary encounters. Like traveling and going to destinations to knowledge exclusive cuisines. For illustration, obtaining Thai food items in on a seashore in Koh Samui, farm to desk Peruvian delicacies in a clay constructing at Mil in Cusco, obtaining wonderful coffee at an organic plantation in Kona, points like that.

Harrison created carbonara risotto with lardon, treated egg yolk, Parmesan broth and micro pea greens.
Crimson Maple Catering/Courtesy photo

Q: What’s your preferred spice?

A: Crimson Veined Sorrel

Q: Favorite protein?

A: Osso Bucco, the time and care it normally takes to braise beautifully would make me satisfied.

Q: Most loved fruits and veggies?

A: For fruit I’d say Mango, for veggie I like white asparagus.

Tuna carpaccio organized by Jason Harrison, chef and operator of Red Maple Catering, with Yuzu vinaigrette, Knapp Ranch greens, shaved carrot, pickled cucumber.
Pink Maple Catering/Courtesy photo

Q: Identify your carb: pasta, potatoes, rice, polenta, and so on.?

A: 2 times Baked Potatoes

Q: What’s your favourite convenience food items?

A: I have beloved grilled cheese due to the fact I was a kid … they have just gotten substantially fancier as I obtained older.

Purple Maple Catering can up level your cuisine scene, indoors or outside the house.
Red Maple Catering/Courtesy photo

Q: Is there nearly anything else about you we should really share?

A: Our menu pays homage to “The Rocky Mountains Reimagined.” I really like to put a artistic spin on the loaded bounty of merchandise offered in the Vail Valley and consist of world cuisines in the flavors.

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