Randwiches by Jenn de la Vega

09/01/2025

Giveaway time, MICHAEL 😝 Okay, so I pre-signed a bunch of my cookbooks when it came out and I made one out to Michael. Michael who? I don’t remember.

Please tag a Michael and explain why I should send them my cookbook. Or if you are a Michael, make your case in the comments. The one that makes me laugh the most wins. I’ll declare a winner Friday 9/5 at 12pm.

What’s the book? Showdown: Comfort Food, Chili, & BBQ, a collection of my award winning cook-off recipes. If you want to be nice and buy a copy, I have a few more signed books in my Fourthwall shop (in my bio).

08/01/2025

Whoa!

First visitors get free pizza!

07/25/2025

Ricotta toast!

07/24/2025

Isn’t fruit so good? Which one are you going for first?

07/22/2025

Which one would win in a fight? 🥊

🧅 Shallot of the Colossus - Kewpie with fried shallot.

Vs

🍅 Devil May Curry - Curry ketchup with pickled onions.

Both available at during open hours!

07/17/2025

Tinola tofu slider 🤭 I processed aburaage, fried tofu in boiling water and wrung it out (or get rid of excess oil) and simmered them in tinola broth, a combination of ginger, onion, and vegan fish sauce. When they cooled down, I added Sakura shoyu to marinate overnight. I wrung out the tofu again and oiled it with homemade atchara, arugula, and on .

Another hit from the pop up, now available in increments of 6 for your next event via .

07/16/2025

Adobo chicken salad slider 🤩 Big thanks to for the generous care package of barrel aged shoyu, I used it to make adobo chicken with sugarcane vinegar, lots of garlic, bay leaf, and pepper. I cubed the chicken and mixed it with a mayo I bolstered with the sabaw/jus. For crunch, I chopped up snow pea and red onion.

I fried up all the skin and crushed it with fried shallots. Sprinkled that on at the last minute and scooped it all onto freshly baked .

This was on my latest pop up menu, but now is also available via in increments of 6 for your next event.

07/10/2025

It’s my first time making beef caldereta from scratch! My version isn’t from a packet (as much as I do worship Mama Sita’s) and uses up condiments that you might have leftover in your fridge: salsa, tomato paste, and harissa. The not so common finisher is mousse style pate dissolved in the broth at the end for a silky, savory finish.

The recipe will be on Patreon.com/randwiches next week 🥩

07/03/2025

07/03/2025

I can carve jamon!

07/03/2025

Birthday party cheese! Manchego, Gouda, smoked cheddar, hand shaped paprika chèvre, Urfa pepper chèvre, and black garlic marinated mozzarella 🧀 Ask me about drop-off or pick up platters!

05/29/2025

Random sandwiches for pickup on Wednesday, 6/4, from 8pm to 10pm. Order here:

Small batch pop-up shop hosted at Wonderville (1186 Broadway in Brooklyn) on Wednesday evenings.

05/24/2025

I still live in Greenpoint!

Baste it, taste it and tweak it again. Showdown is a cookbook about feeding the conversation along with the person. This week, we sat down with Greenpointer and self-described “meat-head” Jenn de la Vega to talk …

05/03/2025

Throwback!

04/22/2025

Happy Earth Day!

Food is the largest component of everyday trash... and most of it goes to landfills. There, it creates large amounts of greenhouse gas that affect climate change. Read on to see how you can help (and help your wallet in the process).

04/12/2025

Going crazy with the crinkle cutter to create more surface area. For my sea grape salad with tomato, cucumber, and marinated onion.

04/05/2025

It’s my birthday! You can support my culinary endeavors by buying my books and merch. Hot dog items are 25% this month with the code HOTDOGPARTY (the rest of my books are in the comments):

The official shop of chef jenn de la Vega.

04/04/2025

Have you met our Yu Choy? 🌱
She’s a flowering mustard with major main-character energy—crunchy, sweet, and just the right hint of peppery sass.
Think baby spinach… but glow’d up. 💅✨