Executive chef Jason Campbell and chef de cuisine Jeff Patton share their passion of charcuterie—the practice of dry-curing or fermenting cuts of meat—with Territory Magazine. Not to mention a few tips on how to make the perfect charcuterie board at home. // Learn the Art of Charcuterie
Mary Eddy’s Assistant Food & Beverage Director Michael O’Hara and Territory Magazine partnered to created a craft cocktail dubbed “The Butcher’s Apprentice.” The cocktail was specifically designed to go with meat and is the perfect addition to your holiday festivities. // The Butcher’s Apprentice Cocktail Recipe
From canned tomatoes to dried baby shrimp, there is one ingredient that is always in a chef’s kitchen. For executive chef Jason Campbell, it’s harissa paste. // Read full article
Chefs are doing way more with pumpkin seeds than just throwing them in the oven. Tasting Table shares executive chef Jason Campbell’s knack for replacing nuts in condiments and sauces. // Read full article
OKC has so much to offer and has no signs of slowing down! Food & Wine has even noticed and highlighted some of the essentials stops in the 405. “That must-have accessory in so many up-and-coming cities in the middle of America right now—a branch of the art-centric 21c Museum Hotel—has landed in OKC. Predictably, its on-site … Continued
Looking to elevate your grill game? Take a cue from executive chef Jason Campbell and the other five chefs in “6 Burgers to Crush This Labor Day” by Playboy. Chef Campbell opts for a higher fat burger with 75/25 ground beef. “We don’t use brisket or short rib—which is tasty but not as juicy as … Continued
The Oklahoma Gazette did a round-up of some of the best summer salads in OKC. “Mary Eddy’s earned its reputation for combining local ingredients with a modern flair. Its local peach salad is the perfect starter on the dinner menu after a long, hot day. The salad combines bitter mustard greens with aged and salty … Continued
The Perfect Spot is right; Mary Eddy’s Kitchen x Lounge has a killer charcuterie board as “Chef Jason Campbell brings care to his dishes and [he] excels at house charcuterie.” // Check out The Perfect Spot‘s full review
Room service. Because who doesn’t love eating in the privacy of their own luxurious room? Brides Magazine asked 21 of the best hotel chefs to share their secret to having some of the best dishes on their room service menu. Executive chef Jason Campbell shares his secret of not limiting the menu and allowing the … Continued
Octopus can be a tricky to work with if you are unfamiliar with the sea creature. Luckily, executive chef Jason Campbell loves Octopus and doesn’t shy away from bringing it to the menu at Mary Eddy’s Kitchen x Lounge. In the May 2017 issue of 405 Magazine, chef Campbell shares his feelings on the beloved … Continued
