A photo of Tom Jackson

Tom Jackson

Staff Chef

Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in Northwest Portland. He spent more than four years honing his skills under James Beard Award-winning chef and owner Ken Forkish.

In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.

Parmesan Crusted Rack of Lamb

How to make Parmesan Crusted Rack of Lamb

With the holiday season approaching, a lot of folks are reaching for lamb for a special dinner or gathering. This recipe has the rack lamb coated in a savory marinade and packed with bread crumbs and parmesan, for a fried-like texture on the surface. The flavors are fantastic, and the presentation is beautiful!

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Beer Cheese Soup

Beer Cheese Soup Recipe

Here in Kansas, it seems that Fall needs a little coaxing. The cooler weather and changing leaves are taking their time arriving, but we’re not waiting any longer. It’s soup season! We’re combining two of our favorite things, beer and cheese, to make a creamy, delicious, gonna-eat-it-even-though-it’s-still-warm-outside soup!

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