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July 30, 2016

Show 14 – Chef Jack “Mac” MacMurray


Tune in live July 30th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

A career as a chef can take you to many places and that definitely is the case with this week’s guest, the always energetic and fun, Chef ‘Jack Mac’ MacMurray.  He was born and raised in New Jersey, attended culinary school in Atlantic City at the Academy of Culinary Arts, then moved to Vail, Colorado for a life of extreme skiing and being a chef before coming to St. Louis.  In his over 20 years of being a chef in St. Louis he has worked all over town at various places like Wild Horse Grill, Crazy Fish, Old Hickory Golf Club, Annie Gunn’s, Sage Urban American Grill, Schneithorst, Joe Buck’s Downtown, Chandler Hill Winery, and now in his latest post as Executive Chef of Candicci’s in Ballwin at 100 Holloway Road.  I met Chef Jack Mac years ago when he was Chef and part owner of Sage.  We hosted our work parties there and always had a blast.  When talking with him it is easy to see how much he loves his job and food!  When not manning the kitchen Chef Jack Mac can be found doing cooking demos and classes at Dierberg’s and Kitchen Conservatory, participating in cooking competitions, in the woods foraging for mushrooms, or taking in a Grateful Dead concert. He was a great guest and a big supporter of my first food radio show on KSHE, The Food Dudes, and I’m excited to get another chance to chat with him.

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Cut Of Meat Of The Week  

This week’s selection is leg of lamb.

Leg Of LambI love lamb!  I don’t get to enjoy it that often as it can be expensive. Lamb is a young sheep and can have a rich, gamey flavor.  The leg of lamb cut is the rear leg and can come with or without the bone.  The bone of course adds flavor and protects moistness when roasting.  The leg is the leanest of the lamb cuts.  It is a versatile cut as well that can be slow roasted on the bone to tender, rich perfection, cut down into kabobs, or even larger cuts for grilling.  Roasting large cuts of meat is one of my favorite ways to cook not only for the taste but for the cooking method that tends to be simple and low maintenance.  Here is a recipe courtesy of Emeril and The Food Network.


Spice / Herb Of The Week  

This week’s selection is garlic.

fresh garlic isolated on white

Garlic is one of my favorite flavors and I use it in my cooking all the time. It is one of the most common flavors used around the world and has a distinct pungent flavor.  It can be hot and overwhelming when raw so it’s common to cook it some when using.  Toss in a little in your saute pan to flavor your dish, add to roasts, soups and sauces, mince and add to salad dressings….the uses are endless.  Depending on use, the flavor will vary from hot when raw to rich and sweet when roasted.  Roasted garlic is my favorite.  I love it on it’s own smeared on bread, big bulbs with roasted veggies, or in mashed potatoes.  Adding roasted garlic to anything really adds a depth of flavor I love.

Roasted Garlic 

Slice off bottom root from whole head of garlic.  Rub whole head with olive oil.

Place cut side down in uncovered pot or roasting dish in 400 degree oven for about 20 minutes.

Cool a bit then squeeze out garlic to use as desired.


Upcoming Events

July 29th – August 6th – St. Louis Craft Beer Week

August 19th – 20th – St. Louis World’s Fare Heritage Festival

August 27th & 28th – Festival Of Nations

September 16th – 18th – Taste Of St. Louis

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