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
  • Beef Bourguignon bowl of stew, steaming hot

    Beef Bourguignon Instant Pot Recipe

    / January 3, 2019 / 0 Comments

    This beef bourguignon comes together in under 45 minutes if using a pressure cooker. All ingredients can be found at Trader Joe’s (or any other grocery store or supermarket if you’re into that…

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  • Pancetta Jam Crostini with Mascarpone and pickled red onion

    Pancetta Jam Crostini with Mascarpone Cheese and Pickled Red Onions

    / December 12, 2018 / 2 Comments

    This pancetta jam crostini with mascarpone cheese and pickled red onions has crispy and creamy and sweet, savory, salty, and sour all packed into one bite. Another one you can find all ingredients…

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  • deli cup full of very bright pickled red onions

    Bright Pickled Red Onions

    / December 11, 2018 / 1 Comment

    Adding a beet to your pickling liquid makes these bright pickled red onions as bright as can be. Use them as garnish on appetizers and plated dishes, in sandwiches and salads, or just…

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  • Fluffy Egg Salad Sandwich in Hand

    Fluffy Egg Salad

    / November 14, 2018 / 6 Comments

    Bourdain’s beloved Lawson’s Fluffy Egg Salad Sandwich  One Parts Unknown episode was saved on my DVR and one was airing that night. I didn’t think I was going to be able to bring…

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  • Chile Lime Dip surrounded by vegetables

    Chile Lime Dip

    / September 6, 2018 / 0 Comments

    I’m just going to come right out and say it. This feels silly. BUT, I felt like sharing right after I whipped up a batch to snack on. People often ask me what…

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  • Hard boiled eggs with sun dried tomato relish

    Sun Dried Tomato Relish

    / August 3, 2018 / 2 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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  • 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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  • Avgolemono Soup with Greek Salad and Lemons

    Avgolemono (Greek chicken, lemon & rice soup)

    / March 8, 2018 / 1 Comment

    There is a whole skinned chicken sitting in my fridge. Chicken breast was on the menu at last weekend’s dinner party. I wanted to add a crispy skin for garnish. You place chicken…

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  • Cream of Mushroom Soup Recipe

    Cream of Mushroom Soup- Only if store bought ISN’T fine.

    / February 9, 2018 / 0 Comments

    My morning Twitter stroll led me to this little gem today. A vicious battle between Ruby Tandoh (who just released her new book, Eat Up) and a pushy vegan lady. Okay, not that…

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  • giardiniere escabeche pickle recipe

    Pickle It! No Waste Pickles

    / January 19, 2018 / 0 Comments

                 My favorite way to prevent wasting produce is to pickle. Mostly because I am obsessed with pickles but also because you can pickle most anything and it…

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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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