I’ve spoken about him before, but my friend Jean Paul Medina is one of the kindest, giving humans. Not only does he have a heart of gold, but he is ridiculously talented, recently winning Sullivan Catskills Visitors Assn.’s (SCVA) TOAST award.

I feel that cooking is an art form, and he is a true artist, combining flavors that only someone experienced could do. If you haven’t gotten a chance to yet, please, please go and taste his food at the Callicoon Hills.

Not only are there plenty of experiences the “Hills” has to offer, but Chef JP is presenting a seasonal Winter Supper Club, with a rotating weekly menu.

We have become close over the years while we share a love of all things food related, and I have grown very close to his better half and partner, Sarah. They are like extended parts of our family. That is when I had to think of a birthday gift for my father Fred, I knew just the guy to call.

I told Chef JP I wanted to create a menu based on all things Fred Stabbert related to for his 61st birthday and serve it at their home. It was a far-fetched dream, since I knew JP’s schedule is packed and getting my entire family together in one place isn’t easy either.

I let JP know his hobbies include hunting and fishing since he was a child, and he really loves BLTs. It was later revealed this is because his father, Fred Stabbert Jr., would make them for him often.

I only gave JP a few foods I knew my dad loved, but I knew JP could put together a menu and make it happen. From there, he created an intricate menu, each course playing off of each other. It was like 5 star dining from the comfort of our own home.

The first course included smoked trout dip with crab atop sourdough, as well as “BLT” bites topped with a spicy mayo. Second course was a pureed potato and leek soup served with a crema and croutons.

Next was a micro green salad. I had mentioned in phone conversations how much my father loved the Agrarian feast salad when JP was the chef at the North Branch Inn.

This salad had candied walnuts as well as a maple vinaigrette. Superb. The last course was my favorite, paying tribute to my dad’s many years as a hunter.

It included venison loin, celeriac puree, pickled blackberries, and sautéed spinach and mushrooms. On their own they tasted tart, bitter, and salty, but when all combined the flavors paired perfectly.

Same with the soup. I also would like to add that his partner Sarah might need to go into the culinary industry. She helped plate and assemble the BLT bites and it brought tears to my dad’s eyes. Mission Accomplished!

Thank you Chef JP for making my father’s birthday one that we will never forget. The fact that you cooked for all of us on your day off is a clear indicator of why you are so well recognized and loved in this community.

Next week I will be sharing an amazing recipe for Super Bowl Sunday. Go Rams!