About Chef Clint Jolly

This author has not yet filled in any details.
So far Chef Clint Jolly has created 20 blog entries.

CHEF CLINT JOLLY TRAVELS TO WORLD FORUM OF MEXICAN GASTRONOMY

Chef Jolly’s commitment to excellence in Mexican cuisine recognized internationally RENO, Nev. – Chef Clint Jolly is in Mexico today to participate at this weekend’s V Foro Mundial de la Gastronomia Mexicana (Fifth World Forum of Mexican Gastronomy) at the National Center of the Arts in Mexico City. Jolly is one of just a few [...]

October 5th, 2017|

CATERERS MERGE TO FORM LEADING EVENT AND CATERING BUSINESS

Blend Catering and Great Thyme Catering Are Now One RENO, Nev. — What does it look like when a CHOPPED champion and two Culinary Institute of America chefs join forces? It looks like Blend Catering, and it looks delicious. Chefs Josh and Whitney Deri of Blend Catering in Reno, along with chef Clint Jolly of [...]

July 6th, 2017|

CHEF CLINT JOLLY INVITED TO THE WORLD FORUM OF MEXICAN GASTRONOMY

Chef Jolly’s commitment to excellence in Mexican cuisine recognized internationally RENO, Nev. – Chef Clint Jolly’s commitment to the intricacies of Mexican cuisine are now recognized world-wide as he has been invited to participate in the World Forum of Mexican Gastronomy from Oct. 6 through 8, 2017 in Mexico City. The Food Network Chopped: Restaurant [...]

June 28th, 2017|

RENO CHEF CLINT JOLLY TEAMS WITH FAMILY FARM RANCHO LLANO SECO

Chico Family Ranch Teams With Chopped Champion to Raise Awareness RENO, Nev. – Chef Clint Jolly is pleased to announce his marketing partnership with Rancho Llano Seco, a family farm in Chico, California. Jolly will be working with the farm to increase their awareness in the chef community while featuring Rancho Llano Seco pork products [...]

May 4th, 2017|

ART INSTITUTE ORANGE COUNTY: WHERE STUDENT CHEFS HELP STUDENT VETS

As a chef, I get to meet some of the most interesting people, but the people I met at the Art Institute of California – Orange County Chef-a-Palooza in March were among the best. The AI culinary arts program “chopped it up” for their annual open house, with a Friday night fundraiser for the Student [...]

April 5th, 2017|

All-Purpose Grill Rub

Use this rub on beef, pork or chicken to bring out the true flavor of the meat, the "umami".  The salt and aromatics will enhance the big flavors of whatever protein you are cooking. Ingredients 3 Tbs. coarse sea salt 1 tsp. dried rosemary 1 tsp. granulated garlic 1/4 tsp. chili flakes 1/4 tsp. tri-color [...]

March 20th, 2017|

Sian Ka’an Ceviche Recipe

One of my favorite things to eat while traveling through the Yucatán was ceviche. A favorite in coastal regions of Latin America and the Caribbean, this mix of bright, citric flavors and cool, raw fish will make you feel like you’re just a short walk from the ocean. Serves 4 Ingredients ½ lb cleaned white [...]

March 20th, 2017|

Twice-Baked Loaded Sweet Potatoes

Makes dinner for 2, with leftover sauces Ingredients 1 large garnet yam or sweet potato 1 1/2 cup shredded chicken 6 cilantro leaves Salsa Verde Ingredients 1 Tbs. extra virgin olive oil ¼ cup yellow onion, finely diced 1 garlic clove, smashed ½ pound fresh tomatillos, rough chopped ¼ cup water, as needed 1 tsp. [...]

March 17th, 2017|

Chicken Amatriciana

A simplistic "pasta" dish inspired by an Italian classic. This Whole 30 friendly recipe is perfect for a dinner for two. Ingredients 3 cups zucchini “zoodles” 1.5 cups shredded chicken 3 each toma tomato 1 large shallot, peeled ¼ cup shelled pinenuts 3 Tbs. extra virgin olive oil ¼ cup julienned basil 1 garlic clove, [...]

March 17th, 2017|

Caribbean Lettuce Wraps

These light, yet hearty wraps are Whole 30 friendly and full of flavor. The sweet mango combined with the zesty spice of chili will delight your palette. Makes lunch for 2 Ingredients 1 each large head of butter or bibb lettuce 2 cups shredded chicken ½ cup julienned red onion ½ fresh mango, sliced ¼ [...]

March 17th, 2017|
Like Us on Facebook Follow on Twitter Follow us on Instagram Find us on Linkedin