HeyJaredAt the Private Pass
Inside Chicago's Vendador Private Dining. Hospitality is not a service, it is devotion. Private Chef Operations Guides
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- Sep 7, 2026
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Carrot Terrine: A Vegan Celebration Built from Root to Top (opens the original)
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A terrine is usually held together with gelatin or aspic, the classic French way. But I wanted to see if I could create one using nothing more than the vegetable itself and a little patience.It works, and its been a repeat dish of ours a Vendador. Always a bit of a showoff at the table with clients, this is a carrot terrine that holds together on its own, bound by a powder made from the carrot tops. I think of it as a celebration of one humble vegetable from tip to root, and one of the more sati
Private Dining Operations Guide #12: W-2 vs. 1099, and Staffing Your Events (opens the original)
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Five Years of Vendador (opens the original)
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Vendador turned five last week.I remember driving my 2011 Nissan Altima to cook a dinner in someone's home in 2021, a box of plates from Goodwill in the trunk, a couple bottles of wine in my backseat, having been up since 4am designing my first email campaign telling everyone I knew that I was taking on a private dining endeavor full-time.Very little of the work itself has changed. What has changed is how many of you there are.Today, some updates. I would love to share exciting news - we have a
The Discipline of Making Sauces (opens the original)
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Learn how to make amazing sauces.<img alt="" class="sizing-normal" height="972" src="https://substackcdn.com/image/fetch/$s_!b5Qk!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fd52c06d5
Octopus Bravas, Braised Then Charred (opens the original)
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Octopus has an unfortunate reputation. Chefs who will break down a duck without blinking an eye see a whole Spanish octopus at the market and keep walking. Guests at restaurant might have only had it chewy. The reason is, its almost all collagen and lean muscle. Collagen needs two things to turn it tender and delicious: low heat and lots of time. You get rubber bands instead of tender octopus when a kitchen is rushed. Tenderness only comes when octopus is braised at 83 degrees Celsius for hours
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