HeyJaredJeremiah Tower's Out of the Oven
A weekly selection of my personal archives, written, photos, videos, menus, and other visual materials, on eating, cooking, and travel from the simplest to the grandest, everyone from local fishermen to the world’s most famous names. Hope you like it!
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 25, 2026
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- Earliest in this view
- Jul 24, 2026
Latest issues
ARE DINNER PARTIES STILL ALIVE? (opens the original)
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“I transitioned from summer party to dinner party last weekend’ is what I read this on Substack this morning. And reading it, I wondered if dinner parties still exist, are now forgotten, or are they making a comeback?The post went on to say: “Dinner party season is different from summer party season, because pool, dock, and garden parties just hit different. No matter how much you command your guests to wear all white and float those glow stick balls in your
SOME IDEAS FOR WHILE YOU CAN STILL EAT OUTSIDE (opens the original)
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First CoursesSardines on Toast (two thin pieces of toasted brioche. The sardines on top and then freshly chopped Maui or similar onion with chopped fresh mint.Chilled Oysters with Hot Pork CracklingsOpen-faced Egg Salad and Smoked Salmon Sandwich with Onion ringsOpen-faced Crabmeat Sandwich with Onion Rings on Toasted Brioche, Tomato-Tarragon MayonnaiseThree-flavored (colors) Heirloom Tomato Gazpacho with Grilled Fish SaladCreamed mussel soup with Crabmeat Garlic Toasts and Nasturtiums
A FEW RANTS AND A SOME RAVINGS AGAIN (opens the original)
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<img alt="" class="sizing-normal" height="699" src="https://substackcdn.com/image/fetch/$s_!qXch!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdbacaf15-d822-4eb6-84a5-4da7984646cf_1024x
WHAT IS HAPPENING TO HOSPITALITY? (opens the original)
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Thank you for reading JEREMIAH TOWER’S OUT OF THE OVEN! Free subscribers will receive an occasional publication. Paid subscribers will receive a weekly publication, as well as menus, recipes and full access to archives. Now including 200 articles, and growing.<div class="imag
“THE NIGHT THAT CHANGED DINING IN AMERICA” (opens the original)
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And the title of Ruth Reichl’s Substack post last week.It was a night in 1983 in San Francisco that brought together for the first time, at least in the memories of everyone there, chefs from all across the United States, to celebrate and define American cuisine.But some defining moments had occurred before that.My use of flowers in cooking, for example, that first appeared in a restaurant, as far as my memory goes, in the early days of my cooking at Chez Panisse.<a class="image-link image2 is-v
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