Years of Participation
One unusual trait found in all of J.P.’s cuisine, is the ability to create a sense of elegance while keeping it simple. This is evident in many of his dishes such as his “Uptown Down-South Shrimp and Grits”, combining Coastal Carolina Shrimp sautéed with Tasso Ham, Shallots, and Fresh Cream over a Fried Cajun Anson Mills Grit Cake, garnished with Shaved Parmigiano. The menus at Sedgefield Country Club showcase J.P.’s culinary innovation. Other signature dishes include Cast Iron Seared Scallops with Brown Sugar Whipped Sweet Potatoes, Crispy Bacon Lardon, Wilted Greens, and a Sorghum Reduction. Savory Sage Sausage and Cornbread Stuffed Joyce Farms Poulet Rouge accompanied by Duck Fat Glazed Roasted Fingerling Potatoes and Local Okra.
A native of Wilmington, North Carolina J.P. also graduated from the University of North Carolina at Wilmington. He trained for nearly three years under the watchful eyes of Craig Deihl of Cypress and Donald Barickman of Hospitality Management Group Incorporated of Charleston S.C. After a short stint at Four Square(Durham, N.C.) with Shane Ingram, J.P. was Executive Chef of the Grille at Glen Lenox, and has been with McConnell Golf Properties now for over fourteen years. J.P. lives in Greensboro, NC with his lovely wife, Toccoa and their eleven year old daughter Harriet.