KEY Magazine Fort Worth

Chef Showcase featuring Jon Bonnell
By Don Patterson

Multi-award-winning Chef Jon Bonnell didn't enter the culinary profession by design. The Vanderbilt College graduate first taught math and science to middle and high school students. But after two years, he sought a new venue. "I was always looking for something different and I always loved to cook," Jon explained. "I approached the New England Culinary Institute but learned that they only graduate 30 to 40% of each class and that many who enroll drop out of school after just a few weeks. They suggested I try food industry work before enrolling."

Jon took that advice and tested the waters. “I approached upscale restaurants in Dallas and found a job on the dessert line at Mediterraneo's. I had absolutely no experience but soon learned to work several of the restaurant stations," Jon said. "The greatest lesson I learned was that cooking professionally is very different from cooking at home."

The rest of Jon Bonnell's career is a Cinderella story. He entered the New England Culinary Institute, and served an internship at Mr. B's Bistro in New Orleans. After graduation, Jon returned to Fort Worth working at Randall's restaurant and helping open famed Escargot's. In 2001 he launched Bonnell's Fine Texas Cuisine, his own popular establishment in southwest Fort Worth. The restaurant features certified Texas organic beef, wild game specialties, and fresh gulf seafood prepared with an artistic blend of neighboring cuisines, including Texan, Southwestern, Creole, and Mexican.

Jon's credits don't end there. He earned fame appearing with Bobby Flay on television's Food Network and was dubbed a "Rising Star of American Cuisine" by the James Beard Foundation. Jon won the 2004 Dallas Food and Wine Festival's Chef competition and recognition in numerous publications, including The Dallas Morning News, Fort Worth Star Telegram, Savvy, Texas Journeys, Texas Monthly, and Wine and Cuisine. In 2004, The Texas Restaurant Association named Bonnell the "Outstanding Restaurateur of the Year."

Jon admits that his success comes from many sources; his teaching skills, apprenticeship with several great chefs, and foremost, the personal touch he delivers as a chef. "I try to visit every table to see if my patrons are enjoying themselves. I want to learn how I can best serve them."

The restaurant offers kudos and recipes on its website. One of Jon's most popular creations follows, displaying his artful spin on Texas cuisine.

BONNELL'S
Fine Texas Cuisine
Oysters Texasfeller

Ingredients
One dozen Galveston Bay Oysters (live)
2 cups fresh spinach, chopped
1 bunch cilantro, chopped
3 oz. Tasso ham, diced
Dry white wine
1 shallot, minced
1 clove garlic, minced
1 teaspoon butter
Salt and pepper to taste
1 cup all purpose flour
2 tablespoons Creole seasonings

Preparation
Clean and shuck the Texas oysters and remove from shells. Discard only
the top halves of the oyster shells. Dredge the oysters in a mixture of the flour and Creole seasonings until well coated. Fry the oysters in 375° oil for approximately 1-2 minutes. Drain on a paper towel. Over medium heat, sauté the shallot and garlic in butter. Place the Tasso in the mixture, then top with the spinach and cilantro. Splash in a bit of dry white wine and cook just until the spinach is wilted. Season with salt and pepper, then place one oyster and some of the spinach mixture back into the individual shells. Top with Hollandaise sauce.

Hollandaise Sauce

Ingredients
3 eggs, yolks only
1 1⁄2 cups clarified butter
1 teaspoon lemon juice
1⁄2 teaspoon cayenne pepper
1 teaspoon hot sauce
Salt to taste

Preparation
Slowly cook egg yolks over a double boiler while whisking.
When the yolks have doubled in volume, add remaining ingredients except for the butter.
Slowly drizzle the butter in while whisking vigorously.
Season with salt to taste.
Store in a warm place until ready to use. Do not refrigerate or reheat.

Recipe Provided Courtesy of:
Chef Jon Bonnell
Bonnell's Fine Texas Cuisine
4259 Bryant Irvin
Fort Worth, Texas
www.bonnellsrestaurant.com

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