JERRY EDWARDS
President, Chef’s Expressions at The Manor/ Executive Chef, The Manor Tavern
themanortavern.com
Award-winning Chef Jerry Edwards, President of Chef’s Expressions Catering at The Manor and Executive Chef at The Manor Tavern, prides himself on creativity in the kitchen, always testing new and inventive recipes for the ever-changing palate. His dynamic talents represent his commitment to top-notch, quality food, fresh from their farm! Located in historic Monkton, The Manor Tavern is a picturesque, 267-year-old property dating back to the time of George Washington. Today, The Manor Tavern is a country oasis in the heart of steeplechase land where friends and family gather for excellent food and service. The lush grounds allow for control of all aspects of the growing process, thus offering the freshest ingredients, from their farm to your table. At The Manor Tavern, taste is everything.
Recognized as a National Industry Icon by the hospitality community, Chef Edwards has won over 50 industry awards and holds an honorary doctorate in hospitality but is most proud of his NACE (National Association of Catering Executives), Hall of Fame Lifetime Achievement Award. Jerry champions numerous local charities including The Red Devils Breast Cancer Organization, the Days of Taste Program where 4th graders learn about the elements of taste and the journey of food from farm to table, and he is the current spokesperson for Meals on Wheels of Central Maryland. Each year he also spearheads a Chef’s Dinner, raising over $100,000 for the charity. In 2011, Chef’s Expressions was honored with the Business Philanthropy Award from the Maryland Chamber of Commerce.
Chef Jerry Edwards’ Bourbon Splash
Ingredients
- 1 gallon apple cider
- 2 lemons, juiced
- 1/2 lemon, sliced
- 1 bottle prosecco
- 4 cinnamon sticks
- 1 L bourbon
Instructions
- Infuse the apple cider by steeping the cinnamon sticks in the cider over low heat. Heat cider and cinnamon until it simmers.
- Let stand for 10 minutes and remove sticks, and then chill it. Juice 2 lemons into the infused cider. Add the bourbon and 2 cups of ice.
- To serve, fill a glass with ice, fill the glass 3/4 of the way with the cider and then top off with 2 ounces Prosecco. Garnish with lemon slices.
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