Meet Jason Glass at Spinnaker

Name: Jason Glass

Restaurant: Spinnaker Beach Club, 8795 Thomas Drive, Panama City Beach; 850-234-7892

Age: 31

Hometown: Panama City

Culinary School: While I have not attended culinary school, I've been very fortunate in having the opportunity to work with skilled chefs who've had much to share with those who are motivated and hungry for knowledge. This has been instrumental in helping me get where I've been able to go in the culinary field.

Accolades: Hearing from a guest that's had a great experience and simply having the opportunity to do what I do for a living.

After a long workday, what do you eat?

Meat and cheese on Melba toast

What’s your guilty (food) pleasure?

Whataburger

What’s your favorite flavor combination?

Smoked Salmon and Cream Cheese

Besides your restaurant, where do you go out to eat?

Craft Bar for a Lamb Burger, Moe's for Barbecue, Shan Kishi for Sushi, Mosey's for a quick slice

What are your pet peeves in the kitchen?

Lack of observation, lack of urgency, lack of care.

If you could choose, what would be your last meal?

An oversized fillet (medium-rare) topped with Gorgonzola and a side of asparagus with Hollandaise

What’s your favorite recipe ingredient?

Smoked paprika, currently.

RECIPE CARD:

Southern Hummus

8 cups black-eyed peas

16 ounces peanut butter

16 ounces roasted garlic paste 

1½ cups apple cider vinegar

½ cup olive oil

3 tablespoons smoked paprika

1 tablespoon kosher salt

1 tablespoon black pepper 

Start with chilled black-eyed peas (8 cups) cooked in chicken or ham broth. 

Add peanut butter, roasted garlic paste and apple cider vinegar. Rough mix with an immersion blender. Add olive oil, kosher salt, black pepper and, most importantly, smoked paprika. Puree all together until nice and smooth.

Chill then serve with pita chips, sliced cucumbers, diced roasted red peppers, pickled okra or your choice of garnish.