Jillian Fae Chef Services

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  • HOME
  • Contact
  • Sample Menu
    • Spring & Summer Sample Menu
  • Meet Chef Jillian
    • About Chef Jillian
    • Testimonials
  • Video Gallery
  • BLOG
    • Recipes
      • Instant Pot
      • Trader Joe’s
      • Healthy
      • Pasta
      • Soup
      • Shopping-centric
      • Sauces & Condiments
    • Cooking Tips
    • Food Facts and Opinions
    • Travel
  • Robuchon L'Atelier Tasting Menu-Braised Octopus with lemon vinaigrette

    Robuchon L’Atelier Las Vegas- Tasting Menu

    / August 7, 2018 / 4 Comments

    All I wanted was the tasting menu, called Robuchon L’Atelier Las Vegas‘ “Seasonal Discovery Menu”. That was why I was there. It had been years since my first visit and I was excited…

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  • Hard boiled eggs with sun dried tomato relish

    Sun Dried Tomato Relish

    / August 3, 2018 / 7 Comments

    This quick and easy recipe makes a condiment that is great on everything and stores very well so you can have it on hand.

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  • Cavallo or Horse Wrapped in Speck on Creamy Cheesy Potatoes

    Eating Horse in Verona, Italy

    / August 1, 2018 / 7 Comments

    I recently read “Do You Eat Dog” by Soleil Ho and it sparked some meaty thoughts. Before visiting Verona, Italy this last April for a food writing workshop, I did a little research…

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  • garlic confit on fork

    Garlic Confit and Garlic Oil

    / July 19, 2018 / 1 Comment

    I can’t remember if it was Marco Pierre White in The Devil in the Kitchen or Anthony Bourdain in Kitchen Confidential (Or was is Medium Raw?) who said that they like female cooks…

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  • Anthony Bourdain- Idol, Hero, Make-Believe Friend

    / June 13, 2018 / 5 Comments

    I had to stop reading all the stories about Bourdain a couple hours after learning the news. Never would I have thought that I could be so deeply affected by someone I never…

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  • Black Cod with Celery Root Puree, Corn Relish, and Tri-Color Bell Pepper Sauces

    Black Cod- Removing the Pin Bones

    / June 7, 2018 / 2 Comments

    The problem with black cod, and there is only one problem, is that it has a set of bones that are nearly impossible to pull using the typical tweezer method. I discovered this…

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  • Chef Jillian Fae

    Interview for SD Voyager Magazine

    / June 1, 2018 / 0 Comments

    I was interviewed by SD Voyager magazine and featured in their “The Trailblazers: Rewriting the Narrative” series. “The editorial team has a special attachment to our new series, The Trailblazers: Rewriting the Narrative, because so…

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  • Thai Coconut Shrimp Soup- Pressure Cooker Recipe

    / May 10, 2018 / 1 Comment

    The Soup A pressure cooker helps put all the flavor into this quick and easy Thai coconut shrimp soup. Lemongrass, Ginger, and Jasmine rice are the stars. The Pressure Story I liked pressure…

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  • Mustard Oil and Frequency Illusions

    / May 3, 2018 / 2 Comments

    It’s been four days since I got home from my Italian adventure and I still haven’t adjusted back into a normal sleeping pattern. I woke up entirely too late for an appointment this…

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  • o Peas in Carbonara Rome Food Travel

    The Jerk that put Peas in Carbonara

    / March 15, 2018 / 0 Comments

    Who was the man (or woman) that first decided to put the pea in the pasta carbonara? And Why? What could prompt such a thing and how did it become such a seemingly…

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Chef Jillian


Hi, I'm Chef Jillian. Thank you for visiting! Please take a look around and feel free to reach out with any questions or inquiries either on the contact page, email, or phone. Cheers!

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Passion, energy, and endurance making fresh pasta on site . 😆 herbed chicken ricotta tortelli on the menu last weekend.
A little German influence here to kick off the last week of Oktoberfest! 🍻🥨🧀
Plants wait (or speed up) for no man, only earth. Our cold start is pushing summer back a couple weeks. You have been notified. 🌞🍅
Little scallop crudo shooters with an avocado "pearl". 🦪🥑
If cheesy potato gratin and potato pavé had a baby: this. Can confirm, it works. After pressing and setting overnight, I like baking and broiling more than the pan fry to finish. Deep Fry might be gold though. Will test tomorrow. ✨️
Gig to gig, kitchen to kitchen. Who else "travels" for work?! Share in the comments!

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Top Blog Posts

  • Sun Dried Tomato Relish
  • A Brief History of Ranch Dressing
  • Bright Pickled Red Onions
  • Black Cod- Removing the Pin Bones
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Fluffy Egg Salad
  • Chile Lime Dip
  • Pancetta Jam Crostini with Mascarpone Cheese and Pickled Red Onions
  • Super Crispy Roasted Potatoes Recipe
  • Cumin: A seed well-traveled
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