Hands down one of the most memorable meals I have had was 2007 at the J Bar, the second one after the famous Janos. The chef, who married French and Soutwest cuisine, is Chef Janos Wilder. a James Beard award winner of 1990.
While the current menu did not have the pecan crusted chicken (possibly summer dish) or the lamb appetizer.
In this dessert part of the menu is the truly excellent one I tried, Jalapeno Chocolate Sundae
I found he has recipes at
This one sounded good that I will try
Basil Madeira Chicken with Portobello Mushrooms
This elegant dish is great for a family dinner but would be equally appropriate for entertaining. The chicken breasts are pan-seared then the sauce is made in the same pan making this dish as easy to prepare as it is delicious.
Yield: 4 Servings
boneless chicken breasts, skin and all fat removed
yellow onion sliced julienne
1 lb - portobello mushrooms sliced
1 T - fresh crushed garlic
1 T - whole grain mustard
8 oz - Madeira
2 C - defatted, reduced-sodium chicken stock
2 - tomatoes, seeds removed and diced
1 C - fresh chopped basil leaves
2 T - olive oil
1. Saute the onions until well browned.
2. Flame with brandy.
3. Cover with veal stock and red wine.
4. Cover and braise until soft but not mushy. About 1/2 hour.
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