Behind the Line: Jill Barron

Topic: On the Job

Culinary Style

Have you ever collaborated with another chef for items on your menu? If so, what is the process like?

Jill Barron
Executive Chef/Owner
MANA food bar
Chicago, IL

My husband is a chef also, sometimes we work out details or help flesh ideas out, and discuss tecniques of producing the items from prep to the finished dish. It is great to get another prospective, that is how you grow.

Recently posted to On The Menu

Grilled Endive and Raddicio with toasted Hazelnuts, Amish Blue Cheese and White Balsamic Dressing

Endive

Grilled Endive and Raddicio with toasted Hazelnuts, Amish Blue Cheese and White Balsamic Dressing: ($6)

I love grilled raddicio, and belgian endive goes to soften those flavors. With cooler weather coming in, I wanted more fall flavors on the menu....

artisanal, gluten-free, nuts (fresh/green), and small plate

Posted 09/22/12 - Share this entry

Baja Corn

Mana_web_56

Baja Corn: ($3)

This was inspired by Elotes, but with cleaner flavors. Grilled Corn brushed with butter and sprinkled with chili lime salt.

corn, farmers' market, and small plate

Posted 07/26/12 - Share this entry

Lavender and Violette Sake Cocktail

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Lavender and Violette Sake Cocktail: ($9)

Enjoy our most refreshing summer cocktail! Made with Hakutsuru sake, violette liqueur, lavender simple syrup, and homemade sour mix