Randwiches by Jenn de la Vega

Home
United States
New York, NY
Randwiches by Jenn de la Vega

Jenn de la Vega is a Filipinx chef based in Greenpoint, Brooklyn. Currently booking small events and craft services for up to 15 in Brooklyn, NY.

11/13/2024

What a treat to speak with the hilarious Sohla El-Waylly! Meet the IACP award-winning author of Start Here:

Jenn de la Vega interviewed food industry professionals on the IACP Awards green carpet at New York City College of Technology in Brooklyn.Follow along:http:...

11/12/2024

I've updated my November and December availability for pick up, drop off, and holiday parties! Book now (or see you next year!)

I offer pick up in Greenpoint Brooklyn or drop off via Uber Package to Manhattan, Queens, and Brooklyn. Click here to view the latest menu.

11/12/2024

Meet Becky Diamond and Heather Raub, the team behind The Gilded Age Cookbook!

Jenn de la Vega interviewed food industry professionals on the IACP Awards green carpet at New York City College of Technology in Brooklyn.Follow along:http:...

11/11/2024

Vegan rice crispies and chocolate chunk rice crispies for a black and white themed dessert table!

11/10/2024

Grandma planted fruit trees for every grandchild in her lush garden. I had the tallest sour green apple tree (sour but abundant, okay), Mark had the red delicious apple tree that seemingly died and came back to life again, Casey had the sweetest Fuji apples, Jonathan the classic granny smith apples, and Chase had a hybrid apple pear. It funny to think about whether she planted them to match our personalities or if we grew into our fruits and found meaning in them afterward.

Her yard was teeming with life. Champagne grapevines creeped down the dividing fence, roses covered the first floor patio, a row of fragrant tomatoes burst in reds and greens; and a gourd patch reached around the side of the house with curling tendrils to make way for fat pumpkins. Grandpa tilled the side of hill to give grandma three more rows for an orchard and an in-laid grotto like the one at Lourdes. She made the religious pilgrimage to touch the water at Lourdes when she had cancer and it was spirited into remission. The persimmons were for everyone, they were so bountiful in the fall that she gave a sack-full to anyone who came over to her house or visited her dental office.

Auntie Grace’s friend happened to walk by the old house on Amend Road on Thursday. She noticed the garage was open and took a chance to talk to the new homeowners. She explained that the old woman’s funeral was later that day and it would be great to send her off with fruits from her garden. Auntie Grace rushed over with a basket and the homeowners said they give away the persimmons anyway. She arrived at the parish toting these riches. We gave them away at the reception and I managed to sneak one into my bag back to New York.

Thanks grandma, for feeding us one more time.

11/08/2024

My grandma was really cagey about her Filipino recipes. Yesterday my uncle told me he watched her one day while she made adobo and her secret was a mix of pork, chicken, and BUTTER 🧈 No wonder we all loved that sabaw so much.

I made this chicken adobo rice bowl last month and I already knew it wasn’t the same as hers. My sabaw was too dark and too sharp. It made me laugh when I heard she added butter, because— of course— she added something so simple and obvious. But we wouldn’t ever think to use it! So sneaky.

11/07/2024

“None for the queen!”
“Wot?”
“You cannot have hot chocolate, your stomach! The sugar inflames it.”
“Abigail, hand me that cup!”

A hot chocolate bar fit for a queen, specifically Queen Anne from The Favourite.

Davao Tsokokate
Cinnamon sticks
Mini marshmallows
Vanilla pirouettes
Almond pocky
Cointreau (for the baddies)

11/06/2024

I made the jjapaguri from Parasite for a birthday party where every course was from the celebrant’s Letterboxed account. I love cooking foods from movies and tv!

Jjapaguri is a mix of jjapaghetti/chapagetti and Neoguri instant noodles. You hydrate the noodles and drain them. Save a half cup of noodle water and mix in the packets. Sauté a bunch of chopped sirloin steak and deglaze with the flavored broth. Stir fry the noodles and top with scallions.

11/06/2024

11/05/2024

Katskills Kamayan! A private dinner for 7 ttrpg wizards up in Callicoon, NY. It’s so fun to teach people about Filipino food.l and how to eat it.

Steamed Jasmine rice with crispy garlic
Vegan pinakbet
Chicken inasal
Chorizo de Cebu
Pickled mango salad
Jujube sawsawan

11/04/2024

Obsessed with kimbap as a leftover delivery vehicle. Cured tuna, black sesame rice, carrot, cucumber, and arugula.

11/02/2024

New merch! WIDE ASS YOLK is a tribute to my favorite farm fresh food: eggs 🍳

WIDE ASS YOLK is inspired by my love of popping egg yolks. Special thanks for Dave Drusky for the idea.

11/02/2024

A beautiful post-kamayan mess 📸

Address

New York, NY
11222

Website

http://www.randwich.es/

Alerts

Be the first to know and let us send you an email when Randwiches by Jenn de la Vega posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Videos

This is how stir makgeolli without shaking it

A morning pop for you

My friends hosted a dumpling party. We traded homemade baggies at the park and ate them together for dinner 🥟

Sometimes you need a chicken parm

Christmas campfire s’mores on cracker toffee by Emily!

My friend Sara made a very pretty beet and sweet potato dip with chopped pistachios on top

Shortcuts

A Brief History of Randwiches

The term “randwiches” or random sandwiches was coined by two employees at Etsy, who were some of my first clients. Randwiches is an experimental catering project where clients are given no choice in what they order. I don't exclusively make sandwiches, but the whimsical nature of the unexpected and educational food experience is what I’m all all about.

I went from takawmata picky eater to wide-eyed culinary autodidact who buries herself in archaic cookbooks and food science lab reports. On menus, you'll find a mash-up of my Filipino-American heritage, Spanish tapas, and 90's inspired fast-food cuisine. I’ve honed my skills at Home/Made Brooklyn and Roquette catering as well as through cooking competitions like The Takedowns and bbq pop ups at bars like Project Parlor.

You’ll also see my work online as editor-at-large of Put A Egg On It: Tasty Zine! and author of Showdown: Comfort Food, Chili & BBQ. My goofy face has appeared as a Guy’s Grocery Games (Food Network) contestant and ChefShock with Justin Warner (Twitch Creative).

I love talking about communal food experiences, new technology and teaching people how to cook. If you have a questions or want to work with me, please get in touch!