Cook of the Week
by Nathan Straus

Jackson York

The Edom Bakery and Grill boasts quite an accomplished chef. Jackson York, certified executive chef with the American Culinary Federation, has only had a year and a half to bring his own flavor to the bakery. However, in that time he has brought to Edom events such as "Gourmet Night".

He was even awarded the 2007 Chef of the Year award, representing the East Texas chapter of the Texas Chefs Association.

"I like it a lot here, I don't see myself moving any time soon," the 54-year-old chef said of Edom and the restaurant.

York said when he first came to Edom - he lives across the street from the bakery and grill - the town's quiet atmosphere unsettled him.

"For the first few months I would wake up and throw rocks at my window just to create noise," Jackson joked. While the story is a tall tale meant only to entertain, Jackson's skill at cooking is very real.

He moved to East Texas from Fort Worth, and from his previous job at the federal building there. York worked as a cook in the government building, a government cook without government benefits, he said.

The reason for Jackson's status as a single man who can cook eludes even him, he said. However, York enjoys his share of sporting events, including shooting pool, throwing darts, or simply watching a baseball or football game at Van High School or Brownsboro High School.

As the executive chef for Edom Bakery and Grill, Jackson's job is to coordinate the affairs of the kitchen. He makes the soups, checks with the pastry chef and keeps the place ready to serve.

"My favorite part of cooking is seeing the customers leave with smiles on their faces," Jackson said. "I also enjoy the satisfaction I get seeing young cooks grow to become experienced chefs."

Jackson York provided a pair of recipes used at the bakery and grill.
Tomato Basil Soup
2 ounces oil or margarine, melted
1 small, diced onion
Enough flour to pick up onions
32 ounces tomato juice
3 ounces heavy cream
1 1/2 ounce fresh basil
Salt and pepper to taste

Saute diced onion in oil until clear and add enough flour to pick up the onions. Add tomato juice and bring to a boil, then add the cream and basil. Finish by checking for salt and pepper. If the soup is a little too thin, boil for five to seven minutes until soup achieves desired consistency. Serves six.

Shrimp Louis Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup Chile sauce
1 tbsp lemon juice
3 tbsp chopped green onion
1/4 cup finely chopped green bell pepper

Put all ingredients in a bowl and stir. Recipe is served cold for dipping.