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.
Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.
Chocolate and coffee go so well together that we had to make a torte with them! Sweet and savory with a fine layer of salty on top makes an incredible combo!
KC strip steaks are marinated in a spicy brine and rubbed with tri-tip seasoning to make a delicious crust. While they cook you make a thick creamy sauce to complement the steaks.
Give our favorite venison recipe a try this deer season. Chef Tom shows you how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
Looking for something new to try for dinner? This is just the thing! The combination of spices and the juicy meat from the oxtail creates an amazing dish!
By
Tom Jackson
