Former Four Seasons Pastry Chef Makes Peppertrees Inn a Palate-Pleaser

One glance of Jill Light McCormick’s luscious breakfasts on the social media site may well send you over the mouth-watering edge and sorry, but her charming Peppertrees Bed & Breakfast Inn cannot accommodate all of you at once.

But, envy the lucky guests of this Culinary Institute of America graduate, former Four Seasons pastry chef, cake connoisseur and mother of three because they get to enjoy her organic, flavorful dishes that are sheer poetry on the plate, as well.

“I have always prided myself on attention to detail,” said McCormick, during a recent break between breakfast clean-up and afternoon check-ins. “I love texture, color, and using the most beautiful, local, high quality ingredients I can find. Being a pastry chef … I use a lot of my technical culinary background to enhance the plates with fun tools and gadgets.”

McCormick, who graduated from the Culinary Institute in 1988, first worked as a pastry chef under Tucson’s Janos Wilder. She was the executive pastry chef at Four Seasons Hotel in New York City in 1996 and then launched a wholesale bakery in Alexandria, Virginia, which made deliveries to hungry Washington D.C. politicos. She also owned a specialty cake business, Jilly’s Cake Studio, for which she was often featured in The Washington Post.

The Peppertrees Inn, located minutes away from the University of Arizona, has been in McCormick’s family for 30 years. “My mother originally owned it and operated it for over a decade,” she said. “Toward the end, it was clear she was ready to move one. With a young family, I was ready to transition from the crazy, fast-paced Washington D.C. life to something a little more bucolic.”

She and husband, Ron, bought her mother out and have since lodged guests from visiting professors to gem show regulars. Her three-course breakfasts often spotlight treasures from local farmers markets. “My current favorite breakfast consists of mashed potato waffles with a soft organic poached egg, a light chicken cream sauce, turmeric cauliflower, grilled asparagus, and Applewood smoked bacon,” she said. “I like to serve it with a beautiful fresh fruit plate, and an oatmeal soufflé with a warm berry compote.”

Do you only make breakfast at the Inn, or do you make other meals too?

“We do a full, three-course breakfast each morning for our guests, served in their suite or out in the garden. In addition, we leave them specialty amenity plates in their rooms upon their arrival. We also offer a small select in-suite room service menu. We do a nightly family meal, which the guests may order. Furthermore, there is an option that allows guests to plan their own special three-course meal.”

What is it about breakfast that you love?

“Not to sound clichéd, but breakfast is a jumping off point for the rest of your day, and although I can’t impact anything else that my guests encounter once they leave the inn, I can ensure that they begin their day impressed with their meal and well-fed. Yet, it can be challenging because often people are very set in their ways in what they want for breakfast.”

What is your favorite way to serve eggs?

“I love a rosemary breadcrumb-crusted poached egg on a nest of crispy sweet potatoes accompanied by a succotash of corn, asparagus, yellow squash, and candied bacon. This dish is a favorite because it has a lot of texture and doesn’t overwhelm diners with carbohydrates, like many American breakfasts do.”

Where do you find inspiration?

“I find inspiration everywhere. I love watching cooking shows, looking at other people’s pictures on Instagram, and looking through cookbooks and magazines. I also enjoy going out to eat in Tucson, which has a great culinary scene as a UNESCO City of Gastronomy. Even, quite frankly, just grocery shopping and having a look at all of the beautiful food and produce out there can inspire me.”

How do you turn your plates into works of art?

“I’m a big believer in the power of fresh flowers and herbs. Ultimately though, I will always value flavor over aesthetic. It’s important to me above all else that my food tastes good, so I’m just even prouder when it looks great too.”

Where do you hope to challenge yourself?

“In terms of challenging myself, I still hope and dream of someday doing a cooking class or cooking show in the future, where I would highlight, all of the fun, creative, and crazy things that go along with owning an inn and operating an inn.”