26 Jan Spotlight: SmileDance And Chef Jonanthan LeBlanc
Chef Jonathan LeBlanc curates our final dinner in support of Operation Smile.
First Course: Togarashi Ahi Tuna, Jumbo lump crab, mango-avocado salsa, Cajun beer sauce, Tobiko
Second Course: Sous Vide Pork Belly Yukon potato puree, Fuji apple butter, parsnip chips, saffron pork jus
Third Course: King Salmon Crushed corn, smoked heirloom tomatoes, basil-chive oil, Kennebec potato, red bee
Fourth Course: Chocolate Croissant Bread Pudding Whiskey-vanilla crème anglaise, pecan brittle, house marshmallow
About Operation Smile:
The official charity of ChefDance 2016 is Operation Smile, an international medical charity committed to helping improve the health and lives of children from more than 60 countries. To date, they have provided more than 240,000 free surgeries for children and young adults born with cleft lip, cleft palate and other facial deformities. This year, ChefDance attendees who donate to this worthy cause will be in the running for some exciting perks through 2016!
Chef Jonathan LeBlanc was born in Redondo Beach, California. He took his first job at the French Restaurant, L’Auberge. L’Auberge, founded in 1979, was, at the time, the longest-running, four mobile star eatery in Ohio. He attended the Art Institute of Houston culinary program. Upon graduating in 2003, Jonathan was immediately offered a position as a culinary instructor and the restaurant manager of the school’s acclaimed restaurant. In 2007, he left the Art Institute to open a 350 seat, fine dining steakhouse in Cypress, Texas. That same year, Jonathan left Texas to pursue his desire of working in the mountains of Utah and the vast wilderness of Alaska.
After three years of working seasonally in hunting clubs and fishing resorts, Jonathan returned to Texas to study the art of sushi and Japanese-American cuisine for 2 years. In 2012, Jonathan assumed the Executive Chef position at The Tasting Room at Uptown Park.
Jonathan always held a special place in his heart for the mountains and made his way back to Utah in 2014. The southern Salt Lake valley has quickly embraced his unique talent of using local ingredients and his ability to create award winning dishes blending his diverse culinary background.