Jillian Fae Chef Services

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  • HOME
  • Contact
  • Events
  • Sample Menus
  • 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
  • Classic Italian American Deli Sub on Checkered paper

    An Ode to the Classic Italian American Deli Sub

    / February 8, 2019 / 5 Comments

    Call it a sub, hogie, hero, grinder, call it whatever you want to call it. When you get a good one, you know. Now, an ode to the Italian American Deli sub:

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  • bowls of enchilada sauce and sour cream with a large beer and basket of large chips in background

    3 Ingredient Enchilada Sauce

    / November 27, 2018 / 3 Comments

    Before the story behind the sauce, this is a quick and easy 3 ingredient enchilada sauce. No chiles, only chili powder. An ode to Super Mex’s mild tomatoey enchilada sauce. Click jump to…

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  • 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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  • 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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  • 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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  • 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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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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I don't mind giving everyone my recipe because No One will ever have my sauce.⠀
Cheeseboards are strictly special request now. Otherwise, I'll likely suggest something else to amuse your bouche. 😉⠀
Salted heirloom tomatoes strewn about torn burrata with all the goods. 🍅🧀🌱⠀
I've noticed recently that I'm not the only one in the hospitality industry tapping into the younger generation for staff. I've also learned that I kind of enjoy teaching new blood new things, so long as they are interested enough. 😌🔪🔥⠀
"If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." -Henry David Thoreau⠀
Lemon Ricotta Cappelletti & Chicken Meatballs. Pasta course to start last weekend's dinner party gig. 🍋⠀

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Top Blog Posts

  • Bright Pickled Red Onions
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  • Great News! You can now Cook and Sell Food out of Your Home in California. But maybe not…
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  • The Jerk that put Peas in Carbonara
  • Super Crispy Roasted Potatoes Recipe
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