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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  • 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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  • Chicken and Ricotta Dumplings Soup in a white bowl and a blue placemat

    Chicken and Ricotta Dumplings

    / November 8, 2018 / 0 Comments

    Shopping-Centric Recipes I had to revamp my chicken & ricotta dumplings recipe. This new and improved “shopping-centric” recipe uses ingredients in amounts that you can buy in grocery stores. If you prefer to…

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  • Spätzle & Schnitzel with Tart Red Cabbage and Whole Grain Mustard Sauce on a plate

    Spätzle and Schnitzel with Tart Red Cabbage and Whole Grain Mustard Sauce

    / October 11, 2018 / 0 Comments

    Spätzle and Schnitzel for Oktoberfest! Every time October rolls around, I get spätzle and schnitzel on the brain (sometimes spelled “spaetzle”). There’s an onslaught of Oktoberfest activities and boom! I’m thinking German food, lederhosen,…

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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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  • 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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  • 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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  • spices seasoning house recipe cumin history of cumin

    Cumin: A seed well-traveled

    / February 15, 2018 / 2 Comments

    I know three things about cumin: It’s used widely in Indian and Mexican cuisine, it’s one of the two main ingredients in my “house seasoning”, and it’s essential to my chili, taco seasoning,…

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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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  • Potato Leek Soup Recipe Ina Garten

    Potato Leek Soup- For Jeffrey, Not Brett

    / January 25, 2018 / 0 Comments

    This soup makes me think of Ina Garten. Or is it that Ina Garten makes me thing of this soup? I may have come across her recipe once while browsing a few recipes.…

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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
  • The Jerk that put Peas in Carbonara
  • Fluffy Egg Salad
  • 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
  • Chile Lime Dip
  • Potato Leek Soup- For Jeffrey, Not Brett
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