About Boucherie"Growing up in the Bay Area Chef Peter Jackson has always been exposed to great local food. As a young Chef he came across Paul Prudhommes’ Louisana Cooking cookbook, which changed his life forever. He knew spicy foods were for him. So after finding he had some extra time when he became a private Chef for a family, Peter decided to expand his business into the cured meats arena. He has created a line of cured meats sold to restaurants, and other outlets, you can find him once a month (or more) on Sundays in front of Baia Pasta at Jack London Square. I ran into him this morning and he was selling fresh chicharones, along with his great cured meats." - The Food Craftsmen
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About Peter Jackson
Peter Jackson developed his love for food while dining at his mother's home kitchen. Growing up he enjoyed delicious home cooked family meals everyday. A native of Berkeley, CA, Peter had a multitude of inspirational restaurants including the famed Chez Panisse that exposed him to the culinary world. Peter recalls, "I grew up around the corner from Chez Panisse, so I thought all restaurants were creative, fun places to work and that they all used local, sustainable, and organic ingredients. I wanted to be apart of that."
Peter studied culinary arts under the instruction of Chef Kenneth Wolfe from 1982 to 1985. During that time, he honed his talent and skill for simple yet creatively distinct food. Peter also gained a love of Southern Louisiana and Creole style cuisine during a stint in New Orleans at renowned restaurant, August, with Chef John Besh. Peter recalls when Paul Prudhomme's first cookbook, Louisiana Kitchen, hit bookshelves in 1986, it instantly became an incredible influence on his style and created a huge Louisiana style boom in an overly saturated California cuisine restaurant scene. Peter thought it was a refreshing change and instantly influenced his own culinary style.
His culinary pedigree includes the likes of top Bay Area kitchens such as Montage in San Francisco, Yankee Pier, Lalime's, Miss Pearl's Jam House and Toast Wine Lounge. After launching Toast Wine Lounge, Peter decided to expand his culinary talents to become a personal chef.
Peter describes his cooking approach as "emphasizing the diversity of culinary influences that you would see in both the American South and in warm weather beach cultures."
Peter opened his first restaurant, Canvas Restaurant, in 2000 in Oakland's Montclair neighborhood which quickly became a neighborhood gem known for serving "deceptively simple but lovely food." His decision to branch off and start his own place spawned from his desire to have complete freedom to cook whatever moves him. He enjoyed creating distinctly unique menus each day utilizing only the best, local and sustainable ingredients available. The cuisine and menu at the 50 seat restaurant reflected his many years of experience working in California cuisine style restaurants. However, while most restaurants that specialized in California Cuisine generally featured a more Mediterranean flare, Peter incorporated more spicy Latin, Asian and American regional dishes.
Nicholas Boer, the Contra Costa Times Food Editor from Timeout Dining, rated Canvas Restaurant in the Top Ten New East Bay Restaurants of 2003. Boer stated, "this might be my favorite new restaurant... the food is playful, morally righteous and damn fine."
Now onto his new endeavor, Peter brings his experience and passion for locally grown and sustainable food to Boucherie Meats by taking care and pride in crafting delicious and distinct meats.
Peter studied culinary arts under the instruction of Chef Kenneth Wolfe from 1982 to 1985. During that time, he honed his talent and skill for simple yet creatively distinct food. Peter also gained a love of Southern Louisiana and Creole style cuisine during a stint in New Orleans at renowned restaurant, August, with Chef John Besh. Peter recalls when Paul Prudhomme's first cookbook, Louisiana Kitchen, hit bookshelves in 1986, it instantly became an incredible influence on his style and created a huge Louisiana style boom in an overly saturated California cuisine restaurant scene. Peter thought it was a refreshing change and instantly influenced his own culinary style.
His culinary pedigree includes the likes of top Bay Area kitchens such as Montage in San Francisco, Yankee Pier, Lalime's, Miss Pearl's Jam House and Toast Wine Lounge. After launching Toast Wine Lounge, Peter decided to expand his culinary talents to become a personal chef.
Peter describes his cooking approach as "emphasizing the diversity of culinary influences that you would see in both the American South and in warm weather beach cultures."
Peter opened his first restaurant, Canvas Restaurant, in 2000 in Oakland's Montclair neighborhood which quickly became a neighborhood gem known for serving "deceptively simple but lovely food." His decision to branch off and start his own place spawned from his desire to have complete freedom to cook whatever moves him. He enjoyed creating distinctly unique menus each day utilizing only the best, local and sustainable ingredients available. The cuisine and menu at the 50 seat restaurant reflected his many years of experience working in California cuisine style restaurants. However, while most restaurants that specialized in California Cuisine generally featured a more Mediterranean flare, Peter incorporated more spicy Latin, Asian and American regional dishes.
Nicholas Boer, the Contra Costa Times Food Editor from Timeout Dining, rated Canvas Restaurant in the Top Ten New East Bay Restaurants of 2003. Boer stated, "this might be my favorite new restaurant... the food is playful, morally righteous and damn fine."
Now onto his new endeavor, Peter brings his experience and passion for locally grown and sustainable food to Boucherie Meats by taking care and pride in crafting delicious and distinct meats.