Jacobson’s Approach: Do Simple Things Exceptionally Well
Through his Field Hospitality, Jacobson refines dishes like pan-roasted Chilean sea bass Livornese, an old-school preparation that Jews brought to Tuscany centuries ago.
After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.
Now as owner of Field Hospitality, Jonah Jacobson credits his Epstein School experience for ensuring his family prioritized weekly Shabbat dinners. Following high school and some time in college, he moved to Costa Rica, where he became enamored with cooking and decided to pursue culinary arts.
He eventually returned to Atlanta, where he started his first cooking gig at Terminal West. A year into that position, he apprenticed at Buckhead Life’s Kyma where he earned his first chef title in a classic French-style kitchen.
He recalled, “It was in this same restaurant group that I developed into the chef I am today.” His Field Hospitality caters events from post-wedding brunches to private dinners for couples, Shabbat dinners and wedding parties. He also provides personalized cooking lessons in clients’ homes.
Jacobson recalled, “As a child, I was always interested in cooking. My parents recalled calming me during meltdowns required putting me in front of the cooking channel. I helped mom with Shabbat and family dinners, hanging around the family’s matriarchs while they cooked meals for 30. I fell in love with our Ashkenazi food and the traditions that came with it.”
Cooking was not his main fascination, as much as a curiosity to explore flavors and textures. His mother took Jonah and his sister to Asian supermarkets on Buford Highway to explore new foods where Jonah was the one to try the “weird” dishes like dim sum chicken feet.
Today, he still uses family recipes, especially on holidays. He cooks Nana’s brisket, Papa’s latkes, Rere’s chicken soup, and Nana’s chopped liver recipes.
He said, “Keeping the same preparations feels comforting, so why change those?”
Jacobson said, “In the past few years, I’ve become fascinated by the gastronomic evolution of Jewish cuisine. My Shabbat dinner menus are based on the client’s requests; however, I encourage families to include traditional foods and those from Jewish Shabbat tables worldwide.”
Jacobson highlights his forte as seafood preparation. He explained, “Fresh seafood is one of the purest and most exciting ingredients for a chef. Each animal requires different preparation and cooking techniques, which may feel intimidating to some. I love snapper, skin on, and seared in a hot pan. I also like curing cod with salt and garlic to remove the moisture and flavor the fish before steaming. Raw amberjack and mackerel are at the top of my list, too.”
In preparing fish, Jacobson advises using the freshest and highest-quality ingredients.
“When choosing fish, look for firm flesh, a bright, clear color, and a fresh smell. Make sure the eyes are clear and bright, and the gills are deep red. These are signs that the fish was recently caught and appropriately stored. One last tip: moisture is the enemy. Always pat your fish dry to get that beautiful crust.”
Carrying through his penchant for seafood, his pan-roasted Chilean sea bass Livornese is a popular client favorite, an old-school preparation that Jews brought to Tuscany centuries ago which consists of a protein (sea bass) stewed with tomatoes, capers, olives, garlic, and white wine.
Although Field is not kosher certified, he respects a kosher kitchen and works within the client’s observance.
Jacobson’s Essential Tips for Entertaining
1: Plan ahead! It’s crucial to organize the event well, determine the details, and prepare ahead to minimize stress.
2: Know your guests. Consider their preferences, dietary restrictions, and pleasures! The joy of hosting is creating an atmosphere that is comfortable and enjoyable.
3: Create a welcoming atmosphere. The ambiance sets the tone. Pay attention to lighting, decorations, and music to relax guests.
4: Keep it simple! It’s easy to overcomplicate the menu, activities, or table settings. Take a simple, but thoughtful approach. There is artistry in doing simple things exceptionally well.
5: Enjoy your event. If you aren’t having fun at your own party, it will also be hard for your guests. Remain present and engaged. Relax, enjoy yourself, and invite everyone to do the same!
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