La Tabla

04/06/2021

Recipe for the perfect egg salad sandwich....

Step 1: start with really good quality eggs- preferably Pasture Raised- these are Rhizing Ground Farm in Caspar, CA

Step 2: cook them well... boil water, gently lower room temp eggs into water with spoon. Set a timer for 13 min. Remove and put straight into ice water to stop the cooking and cool.

Step 3: prepare the accoutrements... start with great bread, like this Stone Milled California Wheat. Then, bacon of course, and red onions, dill pickles (no subs 😂), celery, carrots for a little sweetness, green onions for garnish

Step 4: get the Saaauuuuccceee ingredients together- (OR homemade), your fav Dijon (the Poupon is all I had in my fridge), a dash of hot sauce, horseradish and lemon zest, and kosher salt and pepper of course

Step 5: Enjoy!! Mangia!! Bon Appetit!!

03/01/2021

Friends and supporters of La Tabla.... it's time that I officially announced that I've accepted a position as Sous-Chef-in-training at an amazing place near Mendocino, Little River Inn! I am SO excited for this new opportunity and fresh start, and invite you all to come visit me in, seriously, the most beautiful place ever. I have absolutely LOVED serving all of you, and La Tabla has been such a dream for me in that it's where I've truly been able to create and serve MY food... the food I dream about and love to cook. I will NEVER forget your support and enthusiasm for my craft, and THANK YOU from the bottom of my heart!!! I will be in town for another 3-4 weeks.... and would still be available to do a small, multi-course, custom dinner party at your home for you and a few friends on a weekday night (will be working weekends in Mendocino while I pack up and tie up loose ends here during the week). Here are just a few examples of what we could do for your party. Please message me if you are interested!

02/24/2021

Please vote!

Winner to take home $50,000 and be featured in a two-page magazine spread!

02/24/2021

Dinner party for 4 ☺️ :

ONE: Green Garlic & Leek Soup, Garnished with Basil Oil, served with a first of the season Asparagus Spear wrapped with bacon

TWO: Riverdog Farm Salad (90% of produce from Riverdog Farm), with Cypress Grove Purple Haze Goat Cheese and Roasted Pear & Shallot Vinaigrette.

THREE: Togarashi Dusted Halibut, Green Onion Jasmine Rice, Mei Qing Bok Choy, Romanesco, Blood Orange & Ginger Beurre Blanc

FOUR: Petite Filet, Truffled Potato Pave, Wild Mushrooms, Broccolini, Cherry Red Wine Redux

02/23/2021

02/23/2021

Nothing better than picking up the absolute best produce in the Valley straight from the farm!! 🤤

02/16/2021

Chef Jen of La Tabla here: I'm honored to be included in the Favorite Chef competition. I am humble enough to know that there's no way I will win, BUT if you love my food, please vote.... who knows what exposure and connections this could bring.... ya know, maybe someone out there is looking to invest in a chef.... and I AM confident that I am up to that job! I appreciate every vote, thank you in advance.... you guys... all of you friends, family, colleagues, strangers that order my food over and over.... YOU are the reason that I even have the confidence to enter this contest, and YOU are who I want to cook for forever. Voting starts today at 10am!

to be featured inside Bon Appétit Magazine and take home $20,000!

02/15/2021

A couple shots from dinner tonight 😍❤️🥳

02/14/2021

Yay love

02/07/2021

Coming to you guys with just a wee bit of food... holy crap.... woulda never been able to pull this off without , thank you!! Now, let’s party!

02/07/2021

It was SUCH a gorgeous day to be outside on the plancha!!!