Chef Jake Brings Home the Bacon for the Club at Mediterra

Bringing home the bacon may mean one thing in most cases, but in the case of The Club at Mediterra’s executive sous chef, Jake Adamonis, that bacon is the coveted pig trophy and companion gold medal he won at the 2015 Taste of Elegance Pork Signature Competition during the Florida Restaurant & Lodging Association Show in Orlando. The show is held every year to highlight the newest menu trends, state-of-the-art design and décor, and the Best in the Business education, as well as offer chefs an opportunity to showcase their culinary skills in a variety of competitions. For his part, Chef Jake took on the competition designed to encourage chefs to creatively prepare and feature fresh pork as a main entrée and he won against 12 other chef competitors and past champions with a dish inspired by traditional German flavors and Oktoberfest fun. That dish was a rouladen of pork with sauce charcutiere, braised red cabbage, Brussel sprouts with honey-glazed carrots and poached apples, and a butternut squash puree with a caraway tuile.

Is your mouth watering yet? If so, you can find more of this Pennsylvania Culinary Institute graduate and certified Chef de Cuisine’s delectable offerings at the Club at Mediterra, where executive chef Tyler Field, executive sous chef Jake Adamonis, and the rest of the talented culinary staff invigorate the taste buds of Mediterra residents every day through the luxury home community’s formal and casual dining areas. The Tavern at Mediterra offers casual dining with gourmet brick-oven pizzas, seasonal salads, and open-air grilled entrées by a popular lounge with a fire pit. The Grille Room offers casual, fine, and healthy cuisine ranging from delicious soups and seasonal salads to exquisite gourmet sandwiches and first-class entrees. A recent renovation of the 32,000-square-foot Mediterra clubhouse updated the interior design of the main dining room, expanded the Club Lounge and kitchen, and introduced alfresco dining options, an exposition kitchen, and chef’s table.

We are proud to be bringing the pig back home to Mediterra (Chef Tyler has won it in previous years) and we offer our sincere congratulations to Chef Jake for his culinary talent. The pig will be getting comfortable with Mediterra’s other highly coveted awards, like the three Distinguished Emerald Club awards, the nine CBIA Community of the Year awards, and the recognition as one of the Top 10 of America’s Healthiest Clubs – all of which can be attributed to the hard work and dedication provided by the Mediterra staff.

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