Chef’s Table: Lon’s Executive Chef James Ducas
Executive Chef James Ducas, of Lon’s at the Hermosa Inn, has an intense passion for all things Arizona. Now, I realize that he is not a native, and has technically only been in the Valley since 2007, but that doesn’t negate the focus and care that he puts into the food he creates at Lon’s, and at home.
Chef James Ducas is most inspired by the availability of new ingredients with every new seasons beginning. Having direct access to the half acre garden at Lon’s can only serve as an intensified inspiration, having the ability to be a part of the tending, cultivation and harvesting. What is not, or cannot, be grown in the garden, Chef Ducas makes sure that the ingredients are sourced as close to home as possible, ensuring that there is a little taste of our region’s history in every bite.
So, it makes perfect sense that when asked to show us what he was whipping up at home that the dish would include a nod to our great state.
Chef James Ducas created at Beer Can Smoked Chicken with Chinese broccoli and caramelized onions, chili, garlic and Parmesan cheese. The chicken and broccoli are paired with a shrimp and squash soup. The chicken gets its flavor from Prescott Brewing Company IPA and the Chinese broccoli are straight from his back yard.
For a guy with back East roots, he certainly shows a lot of pride for his current home town. Delicious, mouth-watering pride!
As always, stay tuned on Tuesday’s for new instalments in the series. Feel free to let us know what’s making an appearance on your table. Tweet at us and use the hashtag #ChefsTable. We can’t wait to see what’s making an appearance on your Chef’s Table!
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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