Eating Well
with Chef John W. Bankett Jr.
Chef John W. Bankett Jr., a native and longtime resident of
Houston, Texas, has had a long and varied career in the culinary
industry. In his more than 22 years as a culinary professional,
his assignments have ranged from family eateries to 5-star
restaurants in Texas and Michigan. He also lived in Northern
California for 12 years where he worked in the travel industry.
While in the travel industry he used his benefits to taste his way
around many countries.
While living in Shelby Township, Michigan, he worked for Shula's
Steak House. Since returning to Texas, he has worked as head
chef on several ships and offshore rigs. For a while he ran his
own restaurant and catering service.
Chef John continues to offer catering for special occasions large
and small. He also can plan and execute personal menus for
clients whose busy lives leave them little time to cook. He will
work with you to meet your budget and special needs.
His passion is Southern cooking and in his spare time, he enjoys
developing new recipes and adapting classic dishes for his wife
and family.
Contact Chef John
[email protected]
ph 832-560-4235
Chef’s Recipe of the
Month
Salmon with a Garlic
Rosemary Citrus
sauce.
4 to 6 ounce pieces of
salmon filet , season
with salt and pepper.
Cook in Olive oil in a
skillet over medium
heat until opaque
through out for 5 to 6
minutes per side.
Sauce
in a large bowl mix
pineapple chopped
add brown sugar
water, orange juice
,mustard seed ,white
vinegar, salt,onion
powder, garlic, ginger,
balsamic vinaigrette
and curry powder.
You can use it as a
marinade or for a
glaze.
Your side dish can be
sauteed asparagus
and I live alone fresh
garlic,fresh rosemary,
salt and pepper to
taste.