Jonathan has made his mark in the Washington, DC, metro area as fixture at the historic Eastern Market where, since 2011, he has tantalized cooks (and other hungry people) with his open-air cooking demonstrations.

To help get his first cookbook underway, David Hazard, ASCENT’s director, offered food-prep and clean-up services one day in Jonathan’s test kitchen. With ease and brilliance, the chef worked his culinary magic – ultimately producing a number of dishes that appear in Simple Summer: A Recipe for Cooking and Entertaining with Ease.

This is beautiful book, full of four-color photography and very helpful cooking tips, as well as a cache of great recipes. If you want to turn a summer repast into a delightful event – and do it effortlessly – this is the cookbook you need on your shelf.

Jonathan’s lists of suggested music and wine varietals are included to spark up your warm-weather party, luncheon, dinner or late-night stargazing.

 

Get ready to see Jonathan “in the grocery store,” as he now provides recipes for use with Footprints® Edibles!

 

ASCENT highly recommends you try this easy, healthy and palate-satisfying, summer-light dish for an evening of warm weather dining or entertaining.

Zucchini Meatloaf

Serves 8

¼ pound pancetta or bacon, diced

1 medium onion, diced

2 cloves garlic, minced

4 tomatoes, seeded and diced

¼ cup Sherry vinegar

2 medium or 4 small zucchini, shredded (about 3 ½ cups )

For the next 5 ingredients, cooking and serving directions, check out and buy Jonathan’s cookbook.

Visit Jonathan on the web at: jonathanbardzik.com