Bold, imaginative, passionate…these are just a few words used to describe 32-year-old Executive Chef James (J.P.) Patterson’s cuisine with McConnell Golf Properties. J.P.’s delectable appetizers are a prime example of his tribute to our local wondrous bounty with an upscale twist, as displayed in dishes such as Tempura Shrimp over Heirloom Tomatoes, Micro Greens, drizzled with a Thai Chile Glaze.
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 Shrimp sautéed with Tasso Ham, Shallots, and Fresh Cream over a Fried Cajun Anson Mills Grit Cake, garnished with Shaved Parmigiano. The menus at Musgrove Mill will showcase J.P.’s culinary innovation. Other signature dishes include Cast Iron Seared Scallops with Truffle Whipped Sweet Potatoes, Bacon Lardon Spinach, and a Balsamic Reduction. Savory Sage Roasted Tenderloin of Pork accompanied by Hand Turned Potatoes and Braised Fennel.
A native of Wilmington, North Carolina J.P. 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 almost three years.