RIP, Daddy Jack! I only wished we could have met in New London this summer! I love your warmth and personality. Great chef who will be sorely missed! Love your shrimp scampi recipe! Pans should go into Daddy Jack’s museum!
I've learned so much from watching your videos and I'm 70 years old! That says a lot for your teaching abilities!! I love to cook and still love to learn...thanks.
It is my pleasure to introduce you to Jack Chaplin, the man behind one of Bank Street's newest and most popular restaurants - simply & aptly named Chaplin's. Jack Chaplin grew up in Vernon, Connecticut, and graduated from Johnson and Wales with a degree in Culinary Arts in 1978. An incredible apprenticeship under Chef Carlo Galazzo at the Signature Restaurant in Hartford led him to chef positions in Denver, San Francisco, Coral Springs, Florida and Atlanta, before settling in Dallas, Texas for 18 years. Jack worked with the best chefs in the world and soaked up as much knowledge as he could before opening his first restaurant in Dallas in 1989 - Chaplin's - a European/Continental Wood Grill. Jack says, "We earned some notoriety when we were voted #6 in Dallas Magazine's "Top One Hundred Restaurants". In 1993, Jack opened his first Daddy Jack's New England Lobster and Chowder House- over time, he built this restaurant into a small chain of five venues. He is still involved with the original establishment, as well as a Daddy Jack's in Ft. Worth, Texas, which was voted Best Seafood Restaurant in 2007's Ft. Worth Magazine. After moving back East in 2001, Jack scoured the Norwich area to find the perfect location for a restaurant, but it wasn't until he completed a small consulting job at Zavala's Mexican Restaurant (2 State Street) that he discovered New London. He says, "I don't know why I had never looked in New London. I must have had blinders on." While working with Zavala's, Jack noticed the space at 165 Bank Street had recently become available. From the start, he loved the feel of the place and its proximity to the water. Chaplin's participated in the Fall Food Stroll of 2009, just days after they opened their doors. Jack was slightly apprehensive and concerned about being able to handle the crowds. He says, "However, I talked with a few other downtown business owners who convinced me to go for it - Susan and Barry of Muddy Waters (interestingly enough, I once had a blues club in Dallas named Muddy Waters), and Marieke at what was then South Side Bistro. The stroll was great! So many strollers came through; I can't tell you how many customers I met who found out about us from the Food Stroll. It was a great launch for us into the community. I am a big believer in the Food Stroll now. You give up a night's revenue, but you get so much more in return." Jack continued, "My restaurants in Texas had a great clientele, and I find that New London, even though it is a much smaller city, has a great customer base too. New London Main Street, and the city itself, provides such great service to any business that opens their doors downtown. In all my years in the business, I have never felt so appreciated as I do in New London, and I am so very grateful for that." Chaplin's in New London keeps Jack pretty busy, so he doesn't get back to Texas as often as he would like. He says that Texas will always hold a special place in his heart. He would someday like to split his time between New London and Dallas, maybe when his daughters Rachel and Luci are out of college. Jack foresees New London growing steadily in the years to come. He's delighted that Electric Boat is moving into the Pfizer building. He says, "This is tremendous for the city's ego." He feels that the events that go on downtown year-round, and especially in the summer, bring a vibrancy and excitement to the city. He is also quick to point out that he wishes he had more time to enjoy the amazing world-class caliber of shows featured at The Garde Arts Center. Jack says, "I have fallen in love with New London and would like one day to make it my home, maybe at Harbour Towers. I see new businesses opening and all doing well. That will spur more interest in our downtown, which is good for all of us. I have found my hopes and dreams in New London, and I anticipate they will continue for many years to come. I put the name Chaplin's on the sign, because perhaps my daughters will take over the business one day and make it an institution along the lines of a Huey's or The Tavern, and people will talk about it long after I'm gone." I hope you enjoyed meeting Jack Chaplin as much as I enjoyed bringing him to you. Make plans to experience Chaplin's for yourself - you're in for a real treat! Call for hours or specials, and check them out on facebook.
I was classically trained and did everything from head chef in an industrial kitchen with a brigade of 11 to soups chef in a 5 star restaurant outside Oxford . Jack IS the real deal he is a Great chef. Thank you Jack.
What a well designed kitchen. It might appear as if there is not much space but if one notices the refrigerators are below the counter. The cookware is placed with in easy reach. All restaurant and home kitchen designs should follow Daddy Jack's kitchen design template.
I made this last night and it was delicious. I followed your recipe and passed it off as my own to my family. They were all impressed by my cooking skills.
Love this guy for putting himself out there. Simple fact is: Olive oil, garlic, butter, shallots, S&P, heavy cream and white wine, if you need to cut it a little, are the mana that the gods threw to earth. Throw in what ever herbs or cheeses you need that suits the seafood/meat you are highlighting, and you are golden. You now have a killer base for your entree. Keep this and use it. Post a message here if you have a particular entree you would like to customize for yourself or your friends. I can offer some variables for the specific meal you want to prepare. So many choices, so little time.
Capt Jack...I LOVE your cooking style!!! Now I've got a Looong list of reciepes to try out!!! We lived in Groton, CT. for 8 years years ago and wish you were there then!!! Would have loved to meet you and enjoy your wonderful entrees!!! Keep up the great work and keep us posted as we are ALL watching!!! THANKS for all you do to us sue shefs!!!
Thank You Jack ! Looks delicious !! You have been great in your recipes so much that I am learning not to measure ingredients all the time. Thank you for that to. You have a fantastic restaurant up there and a great talent.
That could that I gave that to ended up getting married tj, I may be on to something. Thanks for the kind words,Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Hot pan with butter or olive oil or both, do first fine chopped onion (best is young green onion) in only for a minute. Then I lay in the scampi ,seasoned with salt and pepper, bake them short on both sides. Do a sniff of sugar on it so that that sugar caramelizes right away, then extinguish with some brandy and add fresh tomato some tomato puree (sometimes Heinz tomato) and fresh full cream. Some stirs to get the leftovers loose. Let stand on the fire for a moment and garnish with finely chopped chives. For me, goes best with bread. Yours looks very tasty as well.
This man here, understands the raw power of being able to cook and produce a very tasty meal. The Lord gives us different talents and hands out different gifts to each of us. It is up to us, individually to find that gift and to utilize it to the fullest by proclaiming out Lord that gave his life for all of our sins. Nice job Mr. Chaplin. You are a very talented man.
Jack, do you always or mostly cook just on high heat? I've watched many of your videos and rarely hear you discuss what temps you're cooking at. Thanks!
I just made this today! I didnt have the anise liqueur, i substituted with a pinch of cloves, but it was still delicious! I love your recipes, so simple and so flavorful.
I reached out to him he was an awesome man , very special. I promised after I retired I would come see him unfortunately it was too late rest in peace my friend
Thanks to Jack, every time I cook I start with butter and olive oil. I cook over high heat. I use white wine, I use blackened seAsoning. I use a lot of red onion. He has taught me to Extract flavor!
This was the first thing I ever ordered at his restaurant and it was amazing 😍 now I can make it at home although I know it won't be the same... this guy is iconic #newlondonct #ilovechaplins
I am making this tonight for my wife even though I know it won;t be anything like the experience of eating in his awesome restaurant. I am gonna get there though!
Scampi are in fact tiny, lobster-like crustaceans with pale pink shells (also called langoustines). One traditional way of preparing them in Italy, Ms. Bastianich writes, is to sauté them with olive oil, garlic, onion and white wine. Italian cooks in the United States swapped shrimp for scampi, but kept both names.
If I have not said it before....I just love Daddy Jack! Sorry Jack... got another love of 55years. I love ❤️ to cook and will try your recipes......just found you. Where have you been all my cooking life . 🤣
Oops so anyway it's 11:30 at night and I'm watching and getting hungry. If I tried this recipe I'd burn my face off not to mention my hand that's why I go to restaurants such as yours to eat these delicious foods.
I Love your videos, thank you for that!!!! Unfortunately, me and my brother make Holiday most of the time in the West of the USA. California, Arizona, Utah, Nevada. Next year it will be Colorado, New Mexico and Texas... BUT IF we will make our way up to CT the next years, I promise that "Chaplins" will be one of our travel destinations! Sorry my english, go on that way, looking forward to see you and shake your Hands. This Evening I will cook your smothered pork chop :-)
At 7:02, you and all of us are witnessing two living legends. God I wish I could shake both their hands at the same time. It must feel like what being a god is like.
RIP, Daddy Jack! I only wished we could have met in New London this summer! I love your warmth and personality. Great chef who will be sorely missed! Love your shrimp scampi recipe! Pans should go into Daddy Jack’s museum!
Is his restaurant still in business?
@@diameadozen Daddy Jack’s is closed according to several websites. Maybe some locals can confirm!
Yup...Google maps shows a Thai noodle joint there mow.
@@diameadozen his girls decided to sell it
Great Chef.😂😂😂😂😂
I never get tired of watching him cook
[burner flame is roaring] 2:24..."I'm gonna turn the fire down a little bit" 2:30 [burner flame is still roaring] ! Love it...
I've learned so much from watching your videos and I'm 70 years old! That says a lot for your teaching abilities!! I love to cook and still love to learn...thanks.
I love watching this man cook...............
Me too!
Honeztly, i watched 20 last night
The place isn't too far from me it closed down sadly...atleast that's what google said.... I was gonna go there then I looked it up.
Me too
stinkin lincoln Haha. Same. Something g about the simplicity and straight forward nature of the videos. They become addictive.
Thanks Bob, Bobby, Robert. Thank you for allowing the world to get to know the talent that is cooking with the blues 💯
There is no greater pleasure in life than making and eating great food with family and friends.
It is my pleasure to introduce you to Jack Chaplin, the man behind one
of Bank Street's newest and most popular restaurants - simply &
aptly named Chaplin's.
Jack Chaplin grew up in Vernon, Connecticut, and graduated from Johnson
and Wales with a degree in Culinary Arts in 1978. An incredible
apprenticeship under Chef Carlo Galazzo at the Signature Restaurant in
Hartford led him to chef positions in Denver, San Francisco, Coral
Springs, Florida and Atlanta, before settling in Dallas, Texas for 18
years. Jack worked with the best chefs in the world and soaked up as
much knowledge as he could before opening his first restaurant in Dallas
in 1989 - Chaplin's - a European/Continental Wood Grill. Jack says,
"We earned some notoriety when we were voted #6 in Dallas Magazine's
"Top One Hundred Restaurants".
In 1993, Jack opened his first Daddy Jack's New England Lobster and
Chowder House- over time, he built this restaurant into a small chain of
five venues. He is still involved with the original establishment, as
well as a Daddy Jack's in Ft. Worth, Texas, which was voted Best Seafood
Restaurant in 2007's Ft. Worth Magazine.
After moving back East in 2001, Jack scoured the Norwich area to find
the perfect location for a restaurant, but it wasn't until he completed a
small consulting job at Zavala's Mexican Restaurant (2 State Street)
that he discovered New London. He says, "I don't know why I had never
looked in New London. I must have had blinders on." While working with
Zavala's, Jack noticed the space at 165 Bank Street had recently become
available. From the start, he loved the feel of the place and its
proximity to the water.
Chaplin's participated in the Fall Food Stroll of 2009, just days after
they opened their doors. Jack was slightly apprehensive and concerned
about being able to handle the crowds. He says, "However, I talked with a
few other downtown business owners who convinced me to go for it -
Susan and Barry of Muddy Waters (interestingly enough, I once had a
blues club in Dallas named Muddy Waters), and Marieke at what was then
South Side Bistro. The stroll was great! So many strollers came
through; I can't tell you how many customers I met who found out about
us from the Food Stroll. It was a great launch for us into the
community. I am a big believer in the Food Stroll now. You give up a
night's revenue, but you get so much more in return."
Jack continued, "My restaurants in Texas had a great clientele, and I
find that New London, even though it is a much smaller city, has a great
customer base too. New London Main Street, and the city itself,
provides such great service to any business that opens their doors
downtown. In all my years in the business, I have never felt so
appreciated as I do in New London, and I am so very grateful for that."
Chaplin's in New London keeps Jack pretty busy, so he doesn't get back
to Texas as often as he would like. He says that Texas will always hold
a special place in his heart. He would someday like to split his time
between New London and Dallas, maybe when his daughters Rachel and Luci
are out of college.
Jack foresees New London growing steadily in the years to come. He's
delighted that Electric Boat is moving into the Pfizer building. He
says, "This is tremendous for the city's ego." He feels that the events
that go on downtown year-round, and especially in the summer, bring a
vibrancy and excitement to the city. He is also quick to point out that
he wishes he had more time to enjoy the amazing world-class caliber of
shows featured at The Garde Arts Center. Jack says, "I have fallen in love with New London and would like one day to make it my home, maybe at Harbour Towers.
I see new businesses opening and all doing well. That will spur more
interest in our downtown, which is good for all of us. I have found my
hopes and dreams in New London, and I anticipate they will continue for
many years to come. I put the name Chaplin's on the sign, because
perhaps my daughters will take over the business one day and make it an
institution along the lines of a Huey's or The Tavern, and people will
talk about it long after I'm gone."
I hope you enjoyed meeting Jack Chaplin as much as I enjoyed bringing
him to you. Make plans to experience Chaplin's for yourself - you're in
for a real treat!
Call for hours or specials, and check them out on facebook.
Ryan thank you! I wish all Jacks fans could read this.
Ryan.. Only reinforces my desire to continue learning from this Chef.. Thank you for the bio.. I kinda already knew he is a cool guy, now solidified..
I am glad my wife and I celebrated a wedding anniversary at your 165 banks st location before the move. We enjoyed our meal. Bless you!
Thank you Bob, especially you big Daddy Jack for the lessons
I love your recipes, Jack, Thank you and Bob for sharing them.
That frying pan has got some history.
Yes I think anything cooked with that pan will be to die for
I was classically trained and did everything from head chef in an industrial kitchen with a brigade of 11 to soups chef in a 5 star restaurant outside Oxford . Jack IS the real deal he is a Great chef. Thank you Jack.
What a well designed kitchen. It might appear as if there is not much space but if one notices the refrigerators are below the counter. The cookware is placed with in easy reach. All restaurant and home kitchen designs should follow Daddy Jack's kitchen design template.
I made this last night and it was delicious. I followed your recipe and passed it off as my own to my family. They were all impressed by my cooking skills.
Your main ingredient is passion, you want to cook and your pleasure is people enjoying it, l would like to think im the same,, Thank you for sharing
Jack can look away and start talking to someone else and you don't feel left out because his heart is just that big.
I love watching you cook in these old pan's chef!lol 🤘Keep them coming!
Love this guy for putting himself out there. Simple fact is: Olive oil, garlic, butter, shallots, S&P, heavy cream and white wine, if you need to cut it a little, are the mana that the gods threw to earth. Throw in what ever herbs or cheeses you need that suits the seafood/meat you are highlighting, and you are golden. You now have a killer base for your entree. Keep this and use it. Post a message here if you have a particular entree you would like to customize for yourself or your friends. I can offer some variables for the specific meal you want to prepare. So many choices, so little time.
I must say its a joy to watch bob cook he seems so friendly and he cooks like home meals. Besafe Bob Chaplin.
Stampylongnose
A legend from a vanished era
Capt Jack...I LOVE your cooking style!!! Now I've got a Looong list of reciepes to try out!!! We lived in Groton, CT. for 8 years years ago and wish you were there then!!! Would have loved to meet you and enjoy your wonderful entrees!!! Keep up the great work and keep us posted as we are ALL watching!!! THANKS for all you do to us sue shefs!!!
We owe you sir a great debt of gratitude..thx for sharing both recipies n expertise
Canadian Martin Ottawa
Your recipe looks amazing! Loved the ingredients. Kudos also to Bob Jack on Camera!!! Thanks so much Chef for your videos, you are an amazing Chef!
Thanks for sharing. Love the recipes
we immigrated from the old country, back in 1971..my pops name is Carlo.. ill send to him
Learn so much.
Its exciting to follow along
I'm a good cook. Thanks
I too like watching his videos, even if they have nothing in common with Italian cuisine. They are very instructive for how not to cook.
This guy just served up a dish of burnt shrimp in goo, and you guys are glazing your undies over it.
I just needed some time with Jack.... Sure miss him. He will always be in my kitchen.....
Fenomenal !!! I bet those shrimps are nice and explosive to the taste. THANK YOU JACK!!
Looks fantastic! Thanks for sharing
Love the channel Chef. I like how you always have that flame on full throttle.
I had to subscribe! Your recipes and cooking are great!!
RIP. We should do celebrity re-enactments of his recipes he didn’t get to.
You might be on to something, Mark. Thank you for watching the channel. We miss him and L🤍ve him tremendously. Taking it one day at a time.
🤍LaKisha
@@chaplinsrestaurant when did he pass sis
@@chaplinsrestaurant My condolences LaKisha🙏
Thanks for the video recipes.
This dish looks amazing. We have a similar recipe that we do. Hope to get to make it to your restaurant one day to try it out!
I just enjoying watch this guy cook
A true chef in his atmosphere.
Really love u guys So down to earth and humble
I’m disabled and you make very good company for me
Thank You Jack ! Looks delicious !! You have been great in your recipes so much that I am learning not to measure ingredients all the time. Thank you for that to. You have a fantastic restaurant up there and a great talent.
That could that I gave that to ended up getting married tj, I may be on to something. Thanks for the kind words,Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
That looked amazing.. Daddy Jack is my lockdown hero
Good stuff! Going to give the sambuca a try for sure
Hot pan with butter or olive oil or both, do first fine chopped onion (best is young green onion) in only for a minute. Then I lay in the scampi ,seasoned with salt and pepper, bake them short on both sides. Do a sniff of sugar on it so that that sugar caramelizes right away, then extinguish with some brandy and add fresh tomato some tomato puree (sometimes Heinz tomato) and fresh full cream. Some stirs to get the leftovers loose. Let stand on the fire for a moment and garnish with finely chopped chives. For me, goes best with bread. Yours looks very tasty as well.
so beutiful this is by eye a real chef can see it ! beautiful skill he have
I've never seen breaded shrimp in an Italian-style dish before. It looks delicious!
Rest In Peace, Daddy Jack! I too enjoy watching your video thank you.
Love this guy cooking 💖🥘
This man here, understands the raw power of being able to cook and produce a very tasty meal.
The Lord gives us different talents and hands out different gifts to each of us. It is up to us, individually to find that gift and to utilize it to the fullest by proclaiming out Lord that gave his life for all of our sins.
Nice job Mr. Chaplin. You are a very talented man.
Jack, do you always or mostly cook just on high heat? I've watched many of your videos and rarely hear you discuss what temps you're cooking at. Thanks!
I would vacation to Connecticut to get anything you make, wow!!!!
I just made this today! I didnt have the anise liqueur, i substituted with a pinch of cloves, but it was still delicious! I love your recipes, so simple and so flavorful.
Wonderful!
Great video!! I like how you use the tongs to cook with...
FUCK OFF Andy Tyler.. I sense a little man with little nuts who has to hate on others for his own reassurance.. Go somewhere else.. Mars??
I can watch these vids all day
I reached out to him he was an awesome man , very special. I promised after I retired I would come see him unfortunately it was too late rest in peace my friend
Legendary Chef!
The conversation with his friend at 4:15 is awesome. : D
Thanks to Jack, every time I cook I start with butter and olive oil. I cook over high heat. I use white wine, I use blackened seAsoning. I use a lot of red onion. He has taught me to
Extract flavor!
If I ever get to New London I'm stopping by! You da man!
I dig the size of his flame!Reminds me of an old calypso song, "Fire fire, in de wire wire, aye aye aye, oye oye oye".
This was the first thing I ever ordered at his restaurant and it was amazing 😍 now I can make it at home although I know it won't be the same... this guy is iconic #newlondonct #ilovechaplins
I make your recipes all the time and they are to die for my family ❤'s them my favorite the cod and shrimp recipe ❤
this dude should be in jail for this kind of recipes
Tami Teat that’s sexy
This man can seriously cook.
Like your cooking! Love when u do seafood
Happy Holiday's and continued good food and good health.
I am making this tonight for my wife even though I know it won;t be anything like the experience of eating in his awesome restaurant. I am gonna get there though!
Thank you Bob! And Grazie Mille big daddy Jack!!!
Wow, looks awesome. I hope all are staying healthy uo there
Boy I love your channel
You're such a lovely Chef.
U should have millions of followers.!! U help the avg Joe cook like a chef !!
I click the thumbs up before I see the video as I know it will be awesome
That looks goooood!
Thanks Bob!
Great job
Scampi are in fact tiny, lobster-like crustaceans with pale pink shells
(also called langoustines). One traditional way of preparing them in
Italy, Ms. Bastianich writes, is to sauté them with olive oil, garlic,
onion and white wine. Italian cooks in the United States swapped shrimp
for scampi, but kept both names.
vilko skorlich never realized scampi was an animal and not simply a dish. Makes sense though
Thanks Bob, Thanks Daddy Jack!!!!
Thanks Bob
saludos desde!! TIJUANA B.C. MEXICO!!
I love your style chef😀😃
Thank you for watching the channel, Gustav.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
If I have not said it before....I just love Daddy Jack! Sorry Jack... got another love of 55years. I love ❤️ to cook and will try your recipes......just found you. Where have you been all my cooking life
. 🤣
My favorite chef
What's important about cooking is not throwing stuff on the skillet. It's preparation, storage, curing and marinating
This guy is awesome!!
Cooked the krap out of the shrimps
Oops so anyway it's 11:30 at night and I'm watching and getting hungry. If I tried this recipe I'd burn my face off not to mention my hand that's why I go to restaurants such as yours to eat these delicious foods.
I Love your videos, thank you for that!!!!
Unfortunately, me and my brother make Holiday most of the time
in the West of the USA. California, Arizona, Utah, Nevada. Next year it will be Colorado, New Mexico and Texas... BUT IF we will make our way up to CT the next years, I promise that "Chaplins" will be one of our travel destinations!
Sorry my english, go on that way, looking forward to see you and shake your Hands.
This Evening I will cook your smothered pork chop :-)
Every man and his dog head over to Jacks joint!
What type of butter do you use, salted or unsalted, or does it matter?
Never tried with Sambuca. Imagine it added a nice taste to it. I usually use white wine, but will have to try this way.
Daddy Jack, you're making me a better cook - thank you, Chef!
perfect
Thanks Bob.....
Just made it and WOW !!!!!!!!
some how daddy jacks video quality is the same 6 years ago as today, this makes me happy
At 7:02, you and all of us are witnessing two living legends. God I wish I could shake both their hands at the same time. It must feel like what being a god is like.
Unreal. 🍤
DAMN Daddy Jack! Cut to the chase!!!
Looks awesome again... :)
Thank you bob
Fantastic
i like this guy to i would like to try his food you just know that his cooking is dam good he makes me a better cook you go big daddy !!!