My life began in the Bronx, New
York. When I was 2, my parents decided they wanted my siblings and I to grow up
outside of the big city, so they loaded all 5 kids in the back of the car and
drove out to California. We settled in the beautiful city of San Luis Obispo
with its wineries, farms, sand dunes on Pismo Beach, and green rolling hills
reminiscent of the Mediterranean region. It was here that I developed a passion
for music and became a bass player. After living in San Francisco with my
brother (a drummer) and other musicians, we moved back to New York City. I
remained there for the next 30 years.
I found New York alive with food
and music from all over the world. At first, I worked in a few bands, as a
studio musician, supplementing my income with work as a server in a New York landmark
restaurant called Sweets, which was founded in 1842.
Sweets was a family-run fine seafood establishment located at the
South Street Seaport right across the street from the Fulton Fish
Market. It was there that I learned about “old world” preparation and
presentation of fresh fish. They used cracker crumbs to coat the fish and then clarified
butter, before broiling and then baking it. The fish and seafood was as fresh
as you can get, coming from across the street at the Fulton Fish Market every day. The food was old fashioned New England style
and delicious. If the market was closed, the restaurant was closed.
Pumpkin Cheesecake |
Part of my life in New York was
dining in fine restaurants, learning about fine cuisine from chefs like
Jean-Georges Vongerichten, Terrence Brennan at Picholine and Gabriel Kruther at the Modern. In subsequent years
I worked at Esca, a Mario Batali restaurant
with David Pasternak, chef; Bobby Flay’s Bar
Americain, and Bill Telepan’s Telepan,
an artisanal restaurant on the Upper West Side of Manhattan.
Thai Curry Soup |
I got to know these chefs by
frequently dining in their restaurants. I asked them a lot of questions about
food ingredients and preparation and they were excited to share their trade
“secrets.” The chefs directed me to purveyors for spices, condiments, and other
ingredients, sharing their recipes, tools, and techniques. I was fascinated by
everything about preparing fine cuisine. I didn’t just want to eat it, I wanted
to make it and discovered that I had a talent for cooking.
Lamb Tagine |
My confidence as a Chef came from
Susan, my wife at the time, and Patrick Pinon at Sardi’s Restaurant, where I worked for 15 years, who inspired me to
cook professionally. They taste-tested my food and encouraged me to nurture my
talents as a chef. I started to read cookbooks and watched the Food Network
(introduced in 1993) and cooked for whomever would try out my culinary
creations (it wasn’t hard to find guinea pigs). I trained myself this way for
more than 10 years. In 2010 I attended the French
Culinary Institute for formal training.
I was also strongly influenced by
the ethnic cuisines in New York City.
The flavors of India, Thailand, the Mideast, China, Mexico and Latin
America were found in restaurants and street corners throughout Manhattan. My
culinary style of combining world flavors with techniques of fine cuisine had
emerged.
Donna and Jim |
In 2006, I met my current wife,
Donna Slawsky. We had a lot in common, both being musicians and artists. Donna
had lived in New York City all her life and was ready for a change. I’d been in
New York for 30 years and also needed to escape the hustle, bustle, and incredibly
fast pace of the city. We lived in the West Village for a few years before beginning
to explore possible places to resettle.
Sarasota, Florida was appealing
because of its arts scene and its location on the Gulf of Mexico. We started
vacationing in the area and decided it was where we wanted to live. One day,
while staying on Anna Maria Island, Donna found an ad for the Village of the Arts. She wanted to visit, being an avid art lover.
We actually met Brenda Smoak at her gallery there on that first visit. We’d been looking for
real estate as a possible investment and found a little cottage in the center
of the Village of the Arts with a beautiful backyard space that was for sale. It
was being rented out as a residence at the time. We bought the house with the
goal of opening a restaurant and gallery sometime in the future.
Arts & Eats in the Village of the Arts |
In 2012, we began the renovation of
the cottage at 1114 12th St. West in Bradenton’s Village of the Arts
with the goal of opening a restaurant that served my cuisine and displayed the
work of local artists and Donna’s mosaics.
Jim Jamming with Local Musicians |
The rest is history. Arts & Eats Restaurant and Gallery has
been open now for 4 ½ years and has received glowing reviews. I’m so fortunate
to have the chance to use years of self and formal training to create international
dishes for our guests. Our menu features dishes from all over the world
including Morocco, Japan, Italy, China, the Mideast, Thailand, and India. We
want to introduce our guests to the flavors we experienced in New York and make
them feel like they’re dining in our home.
Thanks to Brenda Smoak for this
opportunity to share my story. Food is
love and art. Live. Love. Eat.
Asian Sampler |
This is Week 14 of 52 Artists in 52 Weeks.
Thank you for reading and sharing Jim’s story today. To connect with him,
please visit the following links:
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