West Chester chef nominated for this week’s ‘Savor Cincinnati’ after adjusting to pandemic


Chef John York took her under his wing and he remains her mentor to this day.

“My parents thought I was crazy when I left the park job that paid $ 14 an hour plus tip for the minimum wage,” she said. “I started out as a dishwasher.”

Brown worked at Bankers throughout his studies and then moved to San Francisco. Homesick after five years, she contacted York and got a job as executive chef at the Beckett Ridge Country Club. There she was tracked down by Jags.

“I initially turned down the hunt job,” she said. “Beckett Ridge has been going through a difficult period. Then they said the club was up for sale but it would take years. You sold within a month. “

After Brown took the hunting job, he traveled around the United States visiting steakhouses and meat cutting establishments.

“It was research,” she said. “We wanted to see what others were doing and then see what we wanted to do. Many places were doing à la carte back then. We wanted to do custom pages as a finished product. “

Since purchasing Jags in 2015, Brown still cooks most of the nights in the restaurant. Since her husband is also a cook, there are lots of steaks, ribs and pork chops on the dining table at home. She said her taste buds had evolved over the years.

“When I was young, (my taste) was pretty straightforward,” she said. “I thought it was great then. I work with a lot of creative chefs and we have the freedom to do what we want, whenever we want. We all like food, a little too much. “

Savor Cincinnati will run for four nights, each night with a different course and a different pairing of chefs. Your ticket includes admission, cocktails, food, wine pairing, and a one-year subscription to Cincinnati Magazine. Ticket sales close three days before each evening.

The Brown / Roudebush menu looks like this:

Starter: Fried devil’s egg over avocado puree with pickled Fresno pepper

First course: Fried sugar beet salad with caramelized goat cheese and brown butter almonds

Second course: foie gras torchon with blueberry jam, pickled black radish and sea salt crackers

Third course: Spring English pea and asparagus soup with poached farm butter lobster and local honey mascarpone

Fourth course: Certified Angus Beef Wellington over braised ribs with sautéed fresh morels, charred ramps, celery root horseradish puree and hollandaise

Finale: Citrus Panna Cotta with Myer Lemon, Blueberry Compote and Nut Crumble

How to proceed:

Where: Pinecroft Mansion on the Crosley Estate, 2366 Kipling Ave., Cincinnati

When: 27.-30. April, 6 p.m. to 9 p.m.

Cost: $ 125 per person

More info: www.cincinnati.com/savor