This beautiful beach is adjacent to Freewheelin Farm
Photo Credit: Jeremy Fenske
A wise restaurant owner once told me that to maximize ones learning potential, one must continually work in uncomfortable and challenging situations. In my experience, this can occur in a number of ways. It can result from a conscious decision, a natural turn of events, and sometimes, as in the case of Jarod Ottley, a fortunate combination of the two.
I was lucky enough to work with Jarod at The Cellar Door in Santa Cruz where he began as a line cook. My first memories of this even-keeled, perpetually-smiling cook involve him arriving to work with a welcoming bear hug, and more often than not, a rib sandwich from Aptos Street BBQ in hand. Jarod, who had previously cooked at a number of downtown Santa Cruz restaurants but had never received any formal culinary education, quickly proved to be a dedicated, hard-working individual with incredible talent. When the Cellar Door’s sous chef left to work in Davenport last summer, Jarod was the natural choice for this position. He occupied this role with passion and pride, gleaning knowledge and skill from executive chef Charlie Parker in the months that followed. And, when Charlie moved on to another opportunity in October of last year, Jarod was promoted to executive chef of the Cellar Door at the remarkably young age of 23.
One would never guess, by savoring his incredible four-course menu at Freewheelin’ Farm on May 22, that Jarod is the youngest chef on Outstanding’s tour this year. On this rather blustery Sunday, 144 guests, after receiving a tour of the beautiful, 8-acre Freewheelin’ Farm, sat down to a beach dinner that can only be described as “magical.” To sit at their table, diners first had to cross a bridge fashioned that very afternoon under Jim’s creative direction. Beginning with an early stone fruit salad with a subtly sweet date puree and delicate shavings of Garden Variety’s sheep cheese, the dinner progressed beautifully. The meal continued with a bright salad of Freewheelin’ lettuces, squid ceviche and Bonny Doon Vineyard winemaker Randall Grahm’s esoteric wines paired masterfully with every successive course. The culmination of this wonderful repast was a green garlic cassoulet, with roasted and confit pork from two Fogline Farm pigs that Jarod and the farmers had broken down two days before.
OITF founder Jim Denevan crossing the table and chair bridge to the Secret Sea Cove
Photo Credit: Jeremy Fenske
Photo Credit: Jeremy Fenske
Photo Credit: Jeremy Fenske
While standing around a bonfire built to ward off the night chill, Guests savored their dessert of ganache-glazed beetroot cake. Randall filled empty glasses as guests chatted with newfound friends against a picturesque backdrop of the setting sun. All appeared satiated and blissful as they enjoyed the evening’ final light and the waves lapped softly against the rocks. Back in the kitchen, Jarod humbly thanked each member of the night’s staff and wore an expression of satisfaction and pride. As the rush of the evening subsided, this gave way to exhaustion and the content realization that, after a few much-needed days off, he would once again return to his own kitchen, preparing to feed hundreds of hungry Santa Cruz diners.
Photo Credit: Jeremy Fenske
