Randwiches by Jenn de la Vega

02/22/2025

Turned in my latest cookbook testing project and I learned a lot about Japanese food. Stay tuned this fall 🥷🍜

I never made my own chashu before and now I know why most ramen places charge per slice! Ramen has so many components and it was cool to make tonkotsu, dashi, miso tare, and marinated eggs.

02/21/2025

Tempura donburi, anyone? I think my favorite bite was the shiso leaf 🍚

02/20/2025

Good crew, good vibes, good wedding! We laughed, we ate well, we worked hard, we sang, danced, and got the rentals packed up on time 💪🏽 Weddings are hard to cater, but I get better with each one. Thank you for trusting me!

02/18/2025

“I peeled my last potato!” 🥔 Castle in the Sky fans will now be able to make dishes from the film when the English language cookbook comes out this fall 🏰 ☁️ I tested all the recipes and they’re great for beginners or kids with adult supervision. You can always ask me cooking questions in the comments!

Linked in my bio > “All the books I worked on” or head to my website and click on the Books tab.

02/17/2025

New blog: A look at my drop-off catering menu!

Chef Jenn de la Vega recounts a drop off catering menu for a Manhattan company's cocktail hour.

02/13/2025

Hey, it's me!

This genius chili features coriander and flavors of mole with and a technique for marinating ground beef. A recipe with layers of flavor & better texture.

02/11/2025

OH MY GULAY! means "Oh my vegetables!" For a limited time, I'm going to have a fleece cropped sweater available in my merch shop. After 3/3/25, the brick and navy colors will no longer be available.

Inspired by my Auntie Jovs, "Oh my gulay!" means "Oh my vegetables!" in Tagalog. Kain na is printed on the sleeve and means "Eat now!"

02/08/2025

I test a lot—A LOT— of recipes and on top of that, I need to find creative ways to eat up leftovers and the ends of vegetables. Mom boiled a big pot of water last week and I blanched lotus root with daikon radish. I threw in fish stock from scraps, too. No matter what I am cooking, I save the vegetable shavings, chicken bones, pork bones, and fish carcasses; this time around it was mackerel.

We added instant ramen noodles and everyone could dress their bowl from my chopped up leftovers from cooking and eating out at restaurants: scallion, Korean spicy pork, aonori, and bok choy. Mom added fish cake to hers 🍜

02/04/2025

That’s a wrap on Winter Fancy Food Show! Next year, it will be in San Diego, what should I eat there?

02/03/2025

For my final interview from the Winter Fancy Food Show, meet Len Gonzales, the creator of Galleon Chocolates. He is based in Hawaii and makes confections with Filipino flavors like ube!

Jenn de la Vega interviews Len Gonzales at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram.com/galleonchocolate...

02/02/2025

You've heard of gingerbread houses, but what about a charcuterie chalet? Avital Unger of Edible Architecture has a new idea for your next holiday get-together.

Jenn de la Vega interviews Avital Unger of Edible Architecture at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagr...

01/31/2025

Meet Scott Bridi, the mastermind behind Brooklyn Cured. I have been using his hot dogs at Wonderville for a few years and he's been a very supportive partner with an expanding catalog of cool charcuterie

Jenn de la Vega interviews Scott Bridi of Brooklyn Cured at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram.com...

01/30/2025

Have you ever had kang kong or water spinach? A new company has turned the Filipino vegetable into a snack, available at all Island Pacific stores in the U.S.

Jenn de la Vega interviews Frank Gaw of Kang Kong King at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram.com/k...

01/29/2025

New blog! The best recipes from the Onigiri cookbook

Chef Jenn de la Vega shares the best onigiri recipes from the Gili-Gili cookbook.

01/29/2025

Meet my friend and former Murray's cheese mentor Zoe Brickley of Jasper Hill Farm. She cuts open a little wheel of Harbison for us, too!

Jenn de la Vega interviews Zoe Brickley of Jasper Hill Farm at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram....

01/29/2025

Here’s a heartwarming story: back in 2019 my friends and came to check out . We played games and hung out, but the highlight of the night was meeting this droopy basset hound named Big Al. Maybe we were tipsy, but we were so enamored with him that we took the first photo. A dog named Big Al? So good.

Six years later, I hadn’t seen this pair of friends for a while and they came to my hot dog appreciation night at Wonderville. Another bassett hound waddled in and we were side-eyeing him, like, “We know him right?” The owner was very nice and explained that this is not Big Al, but his younger sibling Gus! Big Al unfortunately passed three years ago, but they adopted Gus from the same place when he was still alive. We recreated the photo and showed the owner the original one. What a lovely coincidence!

01/28/2025

Meet Steve Muir from New Zealand’s Lewis Road Creamery. They currently sell their salted butter at Whole Foods in the U.S.—hopefully more from their delicious line of products in the future.

Jenn de la Vega interviews Steve Muir of Lewis Road Creamery at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram...

01/27/2025

Adam Moskowitz just wants to moo! I stopped by the Maker to Monger booth at the Winter Fancy Food Show to sample a lot of cheese.

Jenn de la Vega interviews Adam Moskowitz of Maker to Monger at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram...

01/25/2025

Please meet my friend Holly Ong of SiBeiHo, an Oregon based sambal maker.

Jenn de la Vega interviews Holly Ong of SiBeiHo at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram.com/sibeihos...

01/24/2025

Next at the Winter Fancy Food Show, I spoke to Richard Newton-Jones of Snowdonia Cheese.

Jenn de la Vega interviews Richard Newtorn-Jones of Snowdonia Cheese at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://i...

01/23/2025

Here's the first in my series of interviews from the 2025 Winter Fancy Food Show in Las Vegas. Please Meet Mollie Eley from Smoking Goose Meatery, purveyor of charcuterie like Delaware Fireball and their new "Big Red" wagyu and red wine salame.

Jenn de la Vega interviews Mollie Eley of Smoking Goose at the 2025 Winter Fancy Food Show. Follow along:http://instagram.com/randwicheshttp://instagram.com/...

01/22/2025

She’s unassuming, but she’s full of flavor! Vegan sesame potato salad with lots of fried garlic and a bit of wasabi salt. The recipe in my cookbook can easily be made vegan with a simple mayo swap 🥔 It’s a side I often served with my bbq pop ups.

01/21/2025

Your 2024 hot dog of the year is DARK SEOULS, bok choy kimchi 🌭 Available at the bar while supplies last!

01/20/2025

New blog!

Chef Jenn de la Vega shares a summery tomato pie sandwich menu for a tattoo flash day and open house.

01/20/2025

making that Spicy Jamaican Jerk Rockfish shine 🔥!

01/20/2025

Shallot of the Colossus is one of our house hot dogs at 🌭 In the early days of our food menu, came up with the name based on the popular video game Shadow of the Colossus.

We serve hot dogs with , fried shallot, and scallion. It’s a savory, onion-y crunch! Available at the bar every day.

01/19/2025

Charcuterie in the clerb, anyone? Thanks to for furnishing excellent samples of bresaola, beef salami, and sweet soppressata for us to try at Wonderville!

01/18/2025

Hot Dog Appreciation night was a smash! Big thanks to for giving me creative freedom on the menu. We gave away many hot dogs and charcuterie (big salami prizes!). came through to treat everyone for a round. held it down on the decks. If you took photos or video last night tag me or send it over dm so I can add it to my profile highlight.

Your hot dog of the year 2024 was DARK SEOULS, named by 🌭 bok choy kimchi (which was made easy with paste!). It’ll be on the menu until we run out.

Pictured is a hot dog someone made with my random topping bar: mustard, onion dip, crushed pretzels, and Bombay bhel crunchy snack mix.

If you missed the party, we always have hot dogs on the menu every day at Wonderville. I update it on Wednesdays (starting 2/5) and ask the Instagram community to help name them.

01/15/2025

We served 10 new hot dog specials at last year! We proudly stock locally made hot dogs.

Swipe to see all of them and join me this Friday 1/17 for our 3rd annual hot dog appreciation party 🌭 Which one will win hot dog of the year? Take your guesses in the comments.

In no particular order:
Admiral Achaar - garlic Achaar aioli with friend garlic
Hotline Umami - buffalo aioli with pickled chilies
Dog Gobbler -spicy cranberry sauce
The Dogfather -Blue Calabrian chili relish
Jolly my Bee - 5spice banana ketchup & potato straws
Send Kelp! - cucumber kelp pickles
The Cuban Pickle Crisis - pickled cubanelle & sawsawan mayo
Dark Seouls -ghost kimchi bok choy
Hakuna Piccata - piccata sauce with capers
Jennifer’s Body -Laotian cabbage pickle

01/14/2025

New blog! A creative collaboration with two jewelry artists back in 2016

Chef Jenn de la Vega collaborated with Dynasty Ogun and Soull Ogun of L'Enchanteur on a fantastical dinner menu.