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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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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10 seconds is all you need to sum it up sometimes! Last night's 4 course+hors d'oeuvres client flew in two somms from Italy to pair. Nice little Monday evening. 🍷
There is such thing as leftover pasta dough. Especially when you made it for a video & photo shoot. couldn't pass up the opportunity to play around. What do you think? More colored pasta or keep it more traditional?
Chicken parm meatballs, no filler. Solid little nuggets of chicken for anything! Save it! 😁
Pick your favorite and comment! Intimate 8 course dinner tonight:
Multicolor sopressini. The "open purse". Yolk, cocoa, parsley, beet, and activated charcoal.
Doing that Pasta thing. Never ask chefs what their "specialty" is. But this might be ONE of mine. 😉

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Top Blog Posts

  • A Brief History of Ranch Dressing
  • Fluffy Egg Salad
  • The Jerk that put Peas in Carbonara
  • Bright Pickled Red Onions
  • 3 Ingredient Enchilada Sauce
  • Black Cod- Removing the Pin Bones
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Sun Dried Tomato Relish
  • Potato Leek Soup- For Jeffrey, Not Brett
  • Chile Lime Dip
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