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Chef Jake Linzenmeir was born and raised on a family farm in the Midwest. At the same time, he had the opportunity to travel the world as his father was a pilot. Jake was exposed to American, Asian and European cultures and food from a very young age and it shows in his talented creations.

After college, Jake ventured to kitchens in Aspen, Los Angeles, New York, and Italy. While in Italy he was able to stage with a Michelin Three Star Chef Massimilliano Aljamo, the youngest chef to ever attain three Michelin Stars. That experience is beyond what most are able to experience.

Currently, Jake owns and operates The Bluepoint Grill & Noir Bar, The Excelsior Cafe, and X Cafe all in Telluride, Colorado. He has also started some other ventures. Jakes keeps venturing into new territory.

Since the Hill Team loves using pomegranates and POM Wonderful juice, we were happy to get Jake’s recipe for:

Pan Toasted Brie with a POM Reduction Sauce.



  • juice from 3/4 large POM Wonderful Pomegranates,* or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
  • 1 cup arils from 1/2 large POM Wonderful Pomegranates
  • 3 cups fresh raspberries
  • 1/2 cup balsamic vinegar
  • 1-1/2 cups granulated sugar


  • 1/4 cup arils from 1 large POM Wonderful Pomegranate
  • 1 lb. brie cheese, sliced into 1-1/2″ squares
  • 1 box phyllo dough
  • 2 oz. unsalted butter


POM Raspberry Reduction:

Prepare fresh pomegranate juice.*
Score 1/2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs).
The arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl.
Reserve 1-1/4 cups of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use).
Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan.
Heat to a low simmer and add the sugar, continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes).
Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed, (unused reduction can be stored in the refrigerator for up to 7 days).

Pan-Toasted Brie:
Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2″ wide ribbons. Roll/wrap individual brie squares in one ribbon of phyllo dough.
Brush lightly with melted butter to hold closed, lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown.
Remove wrapped brie from pan and place on individual plates.
Drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired.


* For 1-1/2 cups of juice, cut 3/4 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Nutrients per Serving

Nutrients per Serving (2 oz. brie): 312 calories (193 calories from fat), 12g protein, 22g total fat (13g saturated), 18g carbohydrates, 1g dietary fiber, 71mg cholesterol, 13g total sugars, 145mcg vitamin A RE, 376mg sodium, 152mg potassium, 6mg vitamin C

Big Blend Magazine
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards