Jewell Contract Dining is committed to providing creative, luxurious and enticing food, while providing employees with the tools to make their own healthy choices. We call our approach “Jewell Healthy Habits©” and it proudly includes the following components:

Our culinary team prepares almost everything we serve, from scratch, fresh from our own kitchens. By not using processed food, we reduce to a minimum the amount of preservatives and artificial ingredients in our menus. When we do utilize pre-made product (such as sandwich bread), we buy it fresh daily from our long-standing suppliers to further minimize additives.

We source produce from trusted suppliers and receive deliveries every day to insure absolute freshness. We utilize careful cooking methods to maintain nutrients. We often supply completely organic menu items on occasion.

• • Our meats are hand trimmed in our own butcher department to insure leanness.
  • We use no trans fats, artificial colors, flavors or preservatives in our cooking.
  • Our pastry department uses fresh, unsalted butter, pure cane sugar, honey and fresh fruit in our handmade pastries and desserts
  • Jewell Healthy Habits© will be clearly marked with nutritional information, utilizing ChefTec or similar programs to ascertain USDA guidelines. In addition, a “Jewell Healthy Habits©” entree will be available every week, which adheres to USDA guidelines

Pro tip #1 – always always always use the right knife for the job. You wouldn’t try to cut up a chicken with a paring knife just like you probably wouldn’t try to peel an apple with a huge chefs knife. Using the tool that is made for the job will help you move through prep faster with less of a risk of injury.With that being said, don’t use a knife that you aren’t comfortable with. If you don’t feel right holding a chef’s knife or butcher’s knife, don’t sweat it!

Pro tip #2 – salt is the seasoning of life! There can be too much of a good thing, but salting food through every step of the process will enhance the flavors of your dish and make things really ‘pop’. Start with light seasoning and build it up as your dish continues to cook. If you’re making a sauce, check it periodically while it’s simmering for seasoning. If you do accidentally over-salt, adding some water, vinegar or lemon juice can help cut the saltiness. Same goes with meat or veggies, although I would recommend vinegar or lemon juice.

Pro tip #3 – you eat with your eyes first, so make the plate look good! There is nothing worse than sitting down to a meal you know will be delicious only to have it look…blah. A 5-star restaurant wouldn’t serve your meal to you just slopped on the plate, so I recommend taking the extra minute or two and make your plate beautiful. Follow these simple steps and even scrambled eggs will look gourmet!

• Find the food with the most texture and put that front and center. Crispy chicken skin? BOOM, middle of the plate!
• Add some fresh herbs over the top of your dish. If you used basil while you were cooking, chop some and sprinkle them as a finishing garnish
• Have some variety on the plate. Whether it’s colors, shapes, or textures, play around a little bit. The depth will have people salivating before the food even hits their mouth!

My favorite roasted chicken recipe couldn’t be any easier! In fact, the hardest part is letting the chicken rest because it smells so great! Follow these steps to wow your guests!

Lemon Roasted Chicken

• 1 3-4 lb whole chicken
• 2 lemons
• Olive Oil
• Salt
• Pepper

Preheat your oven to 450 degrees. While the oven is heating, pat your chicken dry, then carefully separate the skin from the meat by sliding your finger in between and slowly moving it to create a gap. Try not to rip the skin.

Drizzle olive oil over the chicken and into the skin/meat gap. Using your hand, rub the oil into the meat under the skin. This is a really important step because it means the difference between soggy skin and crisp flavorful skin!

Pierce the skin of 1 lemon with a knife and place in the cavity of the chicken. Generously sprinkle the chicken with salt and pepper and squeeze the juice from the remaining lemon over the chicken.

Roast the chicken in a roasting pan for about 1 hour or until the internal temperature is 160 degrees. Remove from the oven and let sit an additional 10-15 minutes or until the internal temperature is up to 165 degrees.

Slice the chicken and serve with your favorite side dish.

Jewell’s Farmers Market (Available June – September)

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Photo from the last visit in our restaurant.