2005-2006 Spotlight Archives
Chef Alan Jackson ’90 Caters SAG
|Alan Jackson '90|
Preparing mass quantities of Roasted Beet Cannelloni or Miso Cured Cod for the 2006 Screen Actors Guild Award post-show party was no new act for Alan Jackson ’90, Executive Chef and co-owner of Jackson’s Somerset Catering & Events. The January 29 ceremony marked Jackson’s third consecutive year catering the SAG Awards.
Jackson is a vibrant contributor to the restaurant and catering community. His cuisine is combined with an artistic eye that delivers a unique, elegant, and modern edge to all his endeavors. Shortly after graduating from Pitzer College, Jackson opened his first restaurant, Jackson's. The restaurant was a hit and Jackson gained great esteem from his colleagues and acquired features in Gourmet, LA Magazine, and The New York Times.
A year later, he opened a second restaurant, Jackson's Farm. Jackson was involved in every detail of the new restaurant, including architecture, design and furnishings. Under his ownership, the eatery was best known for fresh, home-style food, such as the complimentary basket of still-hot rolls and pastries at every table. Jackson sold his two restaurants and started Jackson’s Somerset Catering. Today his catering clientele are among the most respected including: Democratic National Committee, J. Paul Getty Museum, Dreamworks, the Grammy Awards, International Olympic Committee, and the Rosewood Hotel Group.
In 2005, Jackson was one of six chefs chosen to participate in ChefDance, a television project for Bravo and Fine Living that combined the hard hitting punch of a fast-paced documentary with the engaging drama of reality television. Participant Chef Joseph Messina said that “it was especially great working with Chef Alan Jackson—probably the best experience in my career so far.”
For more information on Alan Jackson and Jackson’s Somerset Catering & Events, visit: www.jacksonssomersetcatering.com
--Catherine Okereke ’00