Today’s column is a farewell to my good buddy Jonathon Draper. We lost him last Wednesday at a too young 52. He was a big man with a big laugh. An executive Chef. One of the largest baseball memorabilia collections ever. His dad was a pilot for a major league team and that’s how that came about. His brother was tragically killed when a car drove off the top of a parking garage in Seattle. He took care of his mom into her nineties. A good guy all around. He once cooked up 500 hamburgers for our trail run at Platte River State Park. Was a fan of our work here at the Bar None. I spoke with him just last week, plans to come see what we’ve done since his visit last fall. And in 2011 he named a hamburger after me (for eating it!) while at the Upstream Brewing Company. I’ll miss my friend, prayers and meditations to his wife and four kids.
Chef Jonathon. Too soon.
*originally appeared in RGS, November 2011.
Will Burger
Amount Measure Ingredient
——– ———— ——————————–
1 pound ground chuck
2 ounces capicola
2 ounces mortadella
4 ounces monterey jack cheese
4 ounces spanish onion
2 ounces tempura batter mix
5 ounces french bread
1 ounce fresh tomato
1/2 ounce green leaf lettuce
1 ounce red onion
1 ounce mayonnaise
1/2 ounce stone ground mustard
1 ounce green olive
1/2 ounce cherry pepper
1/16 ounce extra virgin olive oil
3 ounces french fries
pinch teaspoon salt
pinch teaspoon black pepper
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 3055 Calories; 191g Fat (57.3%
calories from fat); 151g Protein; 169g Carbohydrate; 11g Dietary Fiber;
510mg Cholesterol; 4888mg Sodium. Exchanges: 10 Grain(Starch); 18 1/2
Lean Meat; 2 1/2 Vegetable; 0 Fruit; 25 Fat; 1/2 Other Carbohydrates.
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