Last month we were able to partake in another tasting with friend and chef Jason Hook at the Jamison Publick House. We’ve covered two of his previous tastings, one at the Glasbern Inn and one at the Fern Hall Inn. This tasting was his second at the Jamison Publick House, and just the beginning of what he’s planning for the future.
The dinner started off with piping hot spoonbread served with a trio of butter: white truffle, pumpkin, and smoked sea salt. The white truffle was extremely rich and earthy. Chef Hook excels with truffles, bringing more flavor out than I can recall tasting anywhere else. The pumpkin was fair and the smoked sea salt delivered a savory character.
 My favorite two courses were the squab and the venison. The squab, brined in dashi and roasted, was succulent under the spice of curry. The venison was the real winner here, however. A beautiful blood red on the inside, achieved through sous vide and later roasted with pine needles, was simply dripping with excellence after being mopped through a reduction made with local concord grape juice. And the finale, a pumpkin zabaglione with sour cream panna cotta and blueberry preserves, placed delicately beside a pile of graham cracker shavings? Delicious. The only thing I would’ve changed in the meal is the venison tartare. Chef Hook did a riff on his steak tartare with burnt toast ice cream by incorporating venison tartare with Hendrick’s gin ice cream. Having tasted the tartare with just seasoning and compressed apple, I would’ve been more than happy having it as such and the ice cream as a stand-alone dessert. That and I’m a gin hound so a bowl of Hendrick’s gin sounds like heaven.
So then, about the future. Chef Hook is partering with the owners of the Jamison Publick House to open a new restaurant in Upper Milford Township. Details are being finalized at the moment, but what I can tell you is the spot is beautiful. Beginning after the holidays, Hook will host a chef’s tasting-style dinner every Monday until the opening of the restaurant next year. These dinners are designed to allow him to tinker with ideas and menu items for the new concept, H2O Kitchen. The opening menu will feature a 17 course tasting menu as the centerpiece, with veggie and a la carte options as well. Chef/partner Hook will be bringing in Kevin O’Cane, former chef at Four Seasons NY (among other restaurants) to co-chef the restaurant. See the menu at the bottom of the page for a concept of the menu. We’ll keep you posted with updates on H2O Kitchen as they’re available.
The venison tartare being mixed up in the kitchen
The beautiful stone-backed bar at the Jamison Publick House
Wood-slat bar where you can sit and enjoy a cocktail or beer
Dining room at Jamison
First course: spoonbread with a trio of butter
Blue crab with pumpkin mayonaise and quince
From left to right: Stellar Bay oyster, venison tartare with gala apple and gin ice cream, pumpkin mignonette on halibut crudo
Scallop with spaghetti squash, littleneck clam, brown butter
Foie gras with butternut miso and beech mushrooms
Risotto with pumpkin, chantarelle, chestnut toffee
Squab with applewood-smoked bacon, celery root, and curry
Venison with parsnip, brussel sprouts, concord grape sauce
Dining room after dinner
Pumpkin zabaglione, sour cream panna cotta, yuzu/blueberry preserve, graham cracker dust
Below: Concept menu for H2O Kitchen
58 comments
I’ve worked with Chef Hook in the kitchen for a number of these tastings, his style and unique way of cooking and putting out delicious dishes is incredible. When at one of these tastings you will realize how much care and love go into each and every dish, it’s not just sitting down and eating great food, its an experience. Now with h2o Kitchen coming to the Lehigh Valley, the way you perceived a sit down dinner will be blown away and taken to a whole other level.
Everything looks superb! Chef Hook did a fabulous job at Fern Hall Inn where I work, and I’m sure there’s many more great food events to come, so keep them coming! 🙂
Long time fan of chef hook at his other restaurants. Looking forward to his tastings after the holidays
Chef Jason is in a word amazing. From presentation to flavors, his food will satisfy many senses.
A major appeal to Chef Jason’s food is the contrast of flavors and textures while staying true to the main ingredient of his dish.
Dear Lehigh Valley: You are so lucky to have H2O Kitchen moving into the ‘hood. I hope you’re prepared to have your relationship with food forever altered by the exquisite culinary artistry that will no doubt define this restaurant. Thoughts of eating there will help get me through the long winter months. 🙂
Chef Hook is by far the best Chef I have worked with hands down. His style is always cutting edge, and his food takes taste and forsight to the next level. Do not miss the chance to have a meal by this man.
I have experienced Jason Hook’s mastery of food preparation, and his skill is unsurpassed in the realm of high end quality and uniquness. Each plate is a work of art, and easily could be a cover page for any food magazine. Canot wait for H20 to open, will be so worth the drive from NE PA .
I have witnessed the enthusiasm, love and passion put forth by Chef Jason from inception to conclusion once he has found his latest tasting “subject”. I have said it before, he is like a runaway train once those wheels begin to turn. Get out of his way and just watch in amazement what he produces! The Lehigh Valley will be astounded with what is coming their way! Best of Luck to you Chef!
Seriously, we’re about to have our world rocked. The ante will be upped. I think we’re ready for it here, in the Lehigh Valley. What do you think???
Chef Jason is a master of his trade. He brings a creative and unique perspective comparable to no other. Every dish he creates is an experience in itself. Prepare your palate for a wild ride!
The food looks great. His style from the pics and the menu for h2o remind me of grant achatz from Alinea in Chicago.
I agree with Mary Hoehing that Chef Jason is like a “runaway train” with his enthusiasm. It is GREAT to hear about his next project and I think Lehigh Valley is ready! What fun!
can’t wait to see what Jason does next!!! The Lehigh Valley needs a concept like this.. now I don’t have to drive to New York for this kind of experience.. let’s go h20 kitchen!
Been following Jason for some time now and SO glad he is pulling this off in the Lehigh Valley and not somewhere else.. can’t wait to hear more about h20, great coverage El Vee!
Jason and I worked together for Alain Ducasse in New York years ago.. when I experience his work today his hard work and experience only supports his creativity and sophistication.. can’t wait for H2O! When is the target opening date?
I believe March some time, but that’s not firm.
I have worked with Jason over the last few years on the supplier side of the business. It is always refreshing to see a young talented chef come into his own professionally. Having his own restaurant now provides him with his own canvass to paint. Look for even more cutting edge dishes.
I have attended a few tasting events at Fern Hall Inn, where Jason Hook has been a guest chef, and each and every dish was a feast for the eyes. And each and every bite was bursting with unique blends of flavors. I look forward to visiting Chef Hook when he opens H2O kitchen.
I had the privilege of enjoying this dinner at Jamison. Unreal.
If you’ve never tried Jason’s food, here’s a tip: Don’t be intimidated by 8 or 15 or 17 courses on the menu.
Jason is a master of flavor, yes, but he’s also a master of portions and pacing. Which means that you never feel too full.
Your wait between courses is just long enough to build up a crackle of anticipation and hunger for the next surprise.
By the end of the night, you’re full of new experiences…new tastes…new pairings…but not physically full. No idea how he does it, but it’s amazing. Check it out.
Where in Upper Milford is h2o going to be? I’m ready to wait in line outside the door until March…
Frank, I know you’re with me on this. El Vee, thanks for the solid report.
Everyone already knows i’m addicted to Hooks food. Here’s hoping the new spot has enough seats for all of his regulars. Here’s a short vid from this event!
Great article! Here’s a few from this event from my perspective – http://vimeo.com/30055381
Awesome reviews and right on. It’s been a pleasure working with you these past few months. You are going to be a fabulous asset to the Lehigh Valley. We’ll be down to visit for sure!
Magnifique…
Another proof of Chef Hook’s professionalism, dedication and caring for detail. Very Impressive!
It is so nice to see a friendly PASSIONATE Chef in Lehigh…
H2O a tres bientot! Can not wait…
I have spent a good amount of time working along side Chef Jason. He is one of the most passionate, focused and positive chefs I have ever worked with. He constantly pushes the envelope in all aspects of cooking and to have such a chef out in Lehiegh Valley will be an amazing culinary focal point for a growing restaurant scene.
Great article! Can’t wait to see what Jason does next.. so far the preview is exciting! I will definitely be attending one of his pre-tastings to see what direction he is going.. I have been a fan since he arrived in the Valley and since he turned me on to this site I am “hooked”.. please continue to keep us posted on up-coming dinner details with Jason. Great coverage El Vee!
H2O Kitchen: Coming soon to the Lehigh Valley. Chef Jason will be bringing his culinary talents to our area.
Looks great Jason!
Blow it up in the Valley J Hook!
Chef Jason is the best! His creations are always guarrantied to be as good or better than I get in NYC. So I never have to think twice about where take our guests from out of town when they come to the Lehigh Valley. I can wait for H2O Kitchen, and hope that one day Chef Jason and his partners at the Jamison Publick House might open one their next new restaurants in our RiverView At Reading project.
The article here does not even do justice to the style and ability of Jason Hook. Greatly written article, insightful and wonderful comments about the food prepared. I can’t wait until his restaraunt opens!
Chef Hook blows my mind with his presentation every time. Beautiful work – a real artist.
I have tasted Hook’s dinners and worked with his as well. Like many of the above comments, his cooking is amazing, always a treat. However, these dishes seem unique and different than any other menu I have ever seen. It seems as though the creativity with Hook is only improving, can’t wait to see these tastings expand even more!
Beautiful presentation as always. I can’t wait to sample some of Chef Hooks delicious menu.
Chef Hook’s unique style was nothing short of spectacular. Absolutely loved it. I can’t wait to travel to the valley to partake in the rest of rest of his delicious meals! Best. Chef. Ever.
Chef Jason is the best chef I’ve ever had the honer of knowing. His artistic talent shines through in all his work! Keep it up!
Chef Hook made my dining experience the best Ive ever had. He has a great passion for his food which you can taste in each delectable bite.
Worked with Jason at one of my wine tastings and Jason was the guest chef.. guests are still raving! Now that he will be doing H2O I look forward to updates from the El Vee! Great way to introduce H2O to the Valley, and with this caliber of Chef there I am confident many interesting and great things are going to happen.
Can’t wait! Big fan of J Hook! When is his first tasting? When is opening game day for h2o?
Jason is a great chef, knows what he is doing, and has a very unique and professional style. Currently working on some future tastings with him now! Keep on doing what you do best!
Having worked with Jason Hook these last couple of months I can honestly say his work is remarkable. Not only in his unique and gorgeous presentations, but in his enthusiasm and passion as well. Just last week I had the privilege of working in the kitchen with. Just observing him had me in awe. Not to mention his talent shining through every bite. A wonderful chef.
I’m a food writer who’s done over 40 tastings and Jason’s 14 course tasting was the best I’ve ever had. He cooks on level that you just don’t find around here. To this day the story of that meal is my trump card when I’m in a pissing contest with my foodie friends.
Can’t wait to hear more about H2O and looking forward to the great coverage that El Vee will bring
in the near future.
Jason worked with us for several years and did a fantastic job! We continue to be fans and have attended several tastings-we wish him the Best in this endeavor !!!
Looks great! Can’t wait to see what Hook does, and the Valley will be a great audience!
Wonderful article. I cant wait for H2O. Chef Hook’s dishes are unique, high quality, and, of course, DELICIOUS! Best of Luck to Jason. i am anxious to see the menu!
I have not only had the pleasure of enjoying Chef Hook’s incredible dishes at Fern Hall but also having him cook for my wedding as well. To say that our guests and myself still rave about the food months later is an understatement. I’ve never experienced what so many describe as “the perfect marriage” of ingredients until I met Jason and was blown away by everything I have tried. Best of luck to h2O – I’m lucky to live in the valley and cannot wait to see what Jason has to offer in the future!
what’s left to say about hook and the excitement surrounding this new venture? absolutely everything he presents is not simply a veritable feast for the eye but is also a compellingly orchestrated collection of technique which will just wind up all of your senses and bring each plate over the top. it can’t possibly get much better than this.
things are going to be different soon. new standards will be set and i’d say that it’s high time. looking forward to spending less time in the car and more at jason’s table. cheers to his success and prosperity !
Yeah Hook, blow it up dude!
I worked with Jason at the Four Seasons New York and glad to see him starting his own thing! I will be visiting the Lehigh Valley for H2O, keep us updated, great story El Vee!
Everything looks really yummy! Would love to go to one of these tastings! Hint hint! Jason and I take seminars together in photography and I am always asking him for tips on how to prepare dishes!
Top notch delicacies from a world class chef!