Dropped with Chef James Major

For our end-of-summer Dropped, we visit Chef James Major at Kings Island in Mason, Ohio (one of our favorite destinations!) with a basket of end-of-summer ingredients! We Deliver the Flavor with Ohio Corn, sherry vinegar, Bissell Maple Syrup, Fresno peppers, and a slab of beef short ribs from Herd & Bird Provisions.

Chef James made quick work of the items we brought, first him making a "Quick-le" (that's a quick pickle!) with the mini cucumbers, pearl red onions, and the red hot Fresno pepper. He whipped up the brine with fennel seeds, sherry vinegar, and pickling spice, all from the Premier ProduceOne pantry. He set this Bar-B-Que favorite aside in the cooler while he prepared the remainder of the late-summer ingredients.

Next was the Ohio corn. Cutting each ear into quarters to create "corn ribs, he seasoned them with the fan-favorite Kings Island seasoning and tossed them in a bit of oil, making them grill-ready!

Once he pulled out the Heard and Bird short ribs from the sous vide, it was time to prepare a summer glaze for the beef. With Bissell Maple Syrup, lime zest, lime juice, and chili pepper, the sweet and spicy glaze along with the shortribs were ready to go on the grill!

On a hot day and an even hotter grill on the promenade at Kings Island's Wishbone Grill, Chef worked his magic with the short ribs and corn ribs as they cooked to perfection, plating up a meal that will not be soon forgotten.

A huge thank you to Chef James Major and the team at Kings Island for such a great meal and presentation at one of our favorite summer destinations.