Press:
The 50 best dishes and drinks in Chicago in 2018
“We have a soft spot for restaurants that serve breakfast all day, especially when it means we can order a pristine omelette for dinner. This one is dressed up with cured sausage, spicy shrimp ceviche, queso fresco, cilantro and hominy. $12.”
Timeout Chicago
by Morgan Olsen & Maggie Hennessy
Published November 27, 2018
3 Squares Diner: Breakfast, lunch and dinner get a twist at new Uptown diner
“This isn't your parent's greasy spoon Greek diner you grew up with. Rather, a slightly modern take with several nods to the vegan and gluten-free communities. Along with the requisite cheeseburgers, chicken and waffles and French toast, the food at the homey 3 Squares isn't trying to deliver a carb- and fat-laden bomb with every plate.”
ABC 7 Chicago
by Steve Dolinsky
Published October 26, 2018
The 20 Essential Brunch Restaurants in Chicago
"Breakfast and brunch get the treatment they deserve at this creative Logan Square spot. Chef Ian Voakes elevates morning cuisine and delivers malted custard French toast, hot chicken and waffles, lamb and grits, and more."
Broadcast interview for "Check, Please!" Premiered 11/4/2016
WTTW "Check, Please!"
Premiered November 4, 2016
In an broadcast interview filmed during the summer of 2016, Executive Chef Ian Voakes discusses the concept behind JAM Restaurant's Michelin-awarded breakfast and brunch menu.
The full interview can be viewed on the WTTW website at: http://checkplease.wttw.com/restaurants/jam
Flavor & The Menu
by Katie Ayoub
November/December 2016
Interview for article appearing in "Flavor & The Menu"
Source: http://www.getflavor.com/wp-content/uploads/2017/06/Brunch-Beauty-Sig-Flavor-Nov-Dec-2016.pdf
Chicago Tribune
by Ina Pinkney
Published August 12, 2016
"I always like seeing a sous-chef rise up and take over the top spot when the chef leaves. Ian Voakes has done just that at Jam, where he has put his light and elegant touch on new dishes while keeping some of the signature items that made Jam a highly rated restaurant.
When I look at a menu and can't make up my mind what to order, it means the chef has hit the mark and created enticing dishes, explained well.
I overordered. I had to. Pass up the quiche with lemon-cured lake trout? Or the malted custard French toast with fruit and lime cream? Or the smoked salmon (more like the texture of poached) on potato leek cakes with poached eggs, bearnaise and fennel slaw? No way. And, I took home the hot chicken and waffles.
The presentations were top-notch and the food perfectly prepared and delicious.
Did I have a latte? Yes, and my friend Enid Winters loved the extensive tea selection."
Source: http://www.chicagotribune.com/dining/restaurants/ct-breakfast-with-ina-august-food-0817-20160812-column.html
Farmers Market Scoop: Blistered Tomato Jam by Jam’s Chef Ian
LoganSquarist has teamed with the Logan Square Farmers Market to provide readers with a recipe every week based around the offerings of a farmers market farmer, producer or vendor.
This recipe comes to us by way of one of our major chef supporters, Chef Ian Voakes from Jam Restaurant. You can find him just after sunrise each morning getting the day’s first picks from some of our farm vendors.
Blistered Tomato Jam
by Chef Ian Voakes, Jam Restaurant (Logan Square)
Ingredients
1 lb. Cherry Tomato, from Tomato Mountain
1/2 c Sherry Vinegar, from Twisted Olive
Salt+Pepper
Fresh Oregano and Thyme
Pairing Suggestions:
Eggs, from Lyons Fruit Farm
Favorite bread for slicing and toasting, from La Boulangerie
Directions
Photo: Ian Voakes / Whitney Richardson
Wash and grill whole cherry tomatoes until mostly charred. 30 seconds to a minute on the grill. Reserve half of tomatoes, transfer other half to a pot with sherry vinegar. Reduce on medium low heat until jam consistency. Fold in remaining blistered tomatoes and fresh cut oregano and thyme. Season with salt and pepper and sherry vinegar if needed.
I like to enjoy this with toasted bread from La Boulangerie and a sunnyside egg. Cook a sunnyside up egg very slowly. While that is working, warm the jam in a pot and toast the bread. Top the bread with the blistered tomato jam, add egg on top and devour. The richness of the egg yolk spills over the acidic jam that has a hint of sweetness from the ripe tomato and char from the grill. Then the crunch of the bread is the needed texture to hold it all together. Its a simple dish that has layers of flavor.
What does Chef Ian love about the market?
“That’s what is so great about the market,” he says. “Just picking a few things here and there from different vendors and applying a little technique to an already spectacular product can enhance your breakfast, bringing it to another level. We utilize as much as we can from the vendors every Sunday morning. It gives us an avenue of creativity as well. It’s like a present every week. You never know what may come, but you know it’s going to be good.”
Source: https://logansquarist.com/2016/07/farmers-market-scoop-blistered-tomato-jam-jams-chef-ian/
ZAGAT
by Matt Kirouac
March 14, 2016
Chicago's 7 Corned Beef Kings
EMBRACE YOUR INNER IRISH WITH THESE KILLER SANDWICHES
"From malted custard French toast with lime leaf cream to oatmeal with porter gastrique, Jam has a knack for evolving brunch fare. It’s a sentiment that’s certainly true of their lunchier items, like a picture-perfect pastrami sandwich on toasted marbled rye bread. Courtesy of chef Ian Voakes, the sandwich features a meticulous and thoughtful medley of luscious beef, celery root cream cheese and mustard greens. It’s accompanied by pickled root vegetable hash and buttermilk dressing."
Source: https://www.zagat.com/b/chicagos-7-corned-beef-sandwich-kings
Chicago Parent
by Michelle Magee Elfvin
January 6, 2016
The vegan and vegetarian guide to OPRF and Chicago
"I'm sure they are used to the puns, but this place is my jam. Their culinary masterpieces are the ones you are jealous of on your foodie friend's instagram page. Chef Ian Voakes creates his seasonal dishes, and incredible signature jams, with the highest quality ingredients.
Try their Vegetable Panini (vegetarian: butternut squash, balsamic onion jam, pesto, cheese and arugula) or any of their egg and waffle specials. As winners of the Michelin Bib Gourmand distinction for four years running, they take pride in providing high class, yet affordable, breakfast fare."
Source: http://www.chicagoparent.com/eat/restaurant-picks/vegan/
NBC Chicago 5
by Kelly Rizzo
Published September 4, 2015
Best Spots For a Non-Traditional Brunch
Jam has been a hot spot and a cult favorite for years now. They even hold a coveted Michelin Bib Gourmand. What makes Jam so unique is their artisanal and innovative take on the classics. According to Chef Ian Voakes, “Jam reimagines the American diner with honed techniques and presentation to modify the classics with finesse to compose flavorful and well balanced dishes.” For example, order what seems to be a non-eventful egg whites entree and be pleasantly surprised by chive spaetzle, mustard JAM, almond beet emulsion, broccoli and spinach. Or if your sweet tooth wants to step outside the box, try their Malted Custard French Toast with macerated stone fruit, lime leaf cream, and pink peppercorns. "
Source: 8 Best Spots For a Non-Traditional Brunch - NBC Chicago http://www.nbcchicago.com/news/local/8-Best-Non-Traditional-Brunch-Spots-324142701.html#ixzz4s1a3XUOA