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Chef Jamie Gwen

@chefjamiegwen

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TV Chef, Radio Host, Sommelier, Author, RELISH Founder and a happy Mama. I post my favorite things and relish them! ChefJamie.com @relishfoodwine

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Hello Fall! Save this recipe for cool Autumn nights, Saturday Dinner Parties and the best side dish at your Thanksgiving Feast.

PUMPKIN RISOTTO with CRANBERRY PISTACHIO GREMOLATA

4 cups vegetable or chicken broth
1 cup canned pumpkin puree
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice
1/2 cup grated Parmesan cheese
4-ounces Honey Goat Cheese
1/4 cup chopped parsley
1/4 teaspoon nutmeg
Fresh ground black pepper
Cranberry Gremolata

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large high-sided pan. Add the shallot and sauté for 3 minutes. Add the thyme and rice and season with s+p. Sauté for 2 minutes, stirring, to toast the rice.
Add a ladle of warm stock and cook, stirring, until the liquid has evaporated. Add another ladle of stock and continue cooking until evaporated again. Repeat until the rice is tender, it will take about 20-25 minutes.
Add the parmesan, goat cheese, parsley and nutmeg. Season to taste with salt and pepper. Top with the cranberry gremolata.

CRANBERRY GREMOLATA
Juice and zest of 1 orange
Juice and zest of 1 lemon
1/4 cup olive oil
1 cup @melissasproduce dried cranberries
1/2 cup toasted pistachios
1/4 cup fresh herbs, chopped (parsley, oregano, mint)
1 garlic clove, minced

Combine the ingredients in your food processor and pulse until roughly chopped.

#risotto #fall #sogood #pumpkineverything #chefjamiegwen by @chefjamiegwen

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a day ago

I don’t care if it’s still the heat of summer in SoCal… I made Bolognese! Actually, I made a big batch of Bolognese and froze it in portions, and tonight, it will hit the spot for a comfort food fix.
My recipe is made in the northern Italian-style, with a touch of milk added. The calcium in the milk breaks down the protein in the meat, plus I think it adds a delicate texture to an otherwise heavy sauce. It’s a quick cook and it’s so good; you should make it too (no matter the weather).

4 tablespoons unsalted butter
1 tablespoon olive oil
1 carrot, grated
1 sweet yellow onion, diced
2 garlic cloves, minced
1 pound lean ground beef
28-ounce can crushed tomatoes in puree
1/2 cup whole milk
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 tablespoons good-quality unsalted butter
Salt and freshly ground pepper

Heat the butter and oil in a large saucepan over medium heat. Add the carrot and onion and sauté until tender, about 5 minutes. Add the garlic and sauté 1 minute more. Add the ground beef and cook, stirring often, for 5 minutes. Season with salt and pepper throughout the sauté process.
Add the tomatoes and their liquid, crushing them with the back of a large spoon. Stir in the milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer the sauce for 20 minutes. Remove the bay leaf, stir in the cold butter and taste to adjust the seasoning.

#fall #comfortfood #bolognese #sogood #chefjamiegwen by @chefjamiegwen

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3 days ago

Day 1 of RELISH 2026 ended with a night worth raising a glass to. 🥂

After an incredible day of tasting, sipping and celebrating, guests kept the energy going at the RELISH After Party with cocktails, Champagne, wine and exceptional spirits.

Glasses were filled with BALLERS, Cardinal du Four Armagnac, Volcan Tequila and Joseph Phelps wines as the celebration continued into the night.

Great pours, great company and the perfect way to close out an unforgettable first day of RELISH 2026.

And this was only Day 1.

Taste. Sip. RELISH.

#relish2026 #relishfoodwine #newportbeach #orangecounty #afterparty wine spirits champagne by @chefjamiegwen

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4 days ago

FASHION + FOOD: Where Culinary Icons Meet Runway Style ✨

RELISH Fashion + Food brought together incredible cuisine, celebrated chefs and elevated style at ANQI Bistro at Bloomingdale’s South Coast Plaza.

Nicole Hirsty of Cobalt Events created a phenomenal setting for Food + Fashion, bringing every detail together for a celebration that felt as stylish as it was delicious.

Guests enjoyed cocktails from Chef Geoffrey Zakarian, an incredible first course by Zakarian and a beautifully crafted second course from Chef Scott Conant.

The grand finale belonged to Bloomingdale’s South Coast Plaza with a spectacular fashion show that brought style, energy and glamour to the runway.

Also joining us were the incredible Kat Turner, Rebecca Rose Phillips and Chef Jamie Gwen, adding even more culinary talent to this special RELISH 2026 gathering.

Exceptional food, standout cocktails, celebrated chefs and unforgettable fashion all under one roof.

Taste. Sip. RELISH.

#relish2026 #relishfoodwine #chefjamiegwen #bloomingdales #anqibistro by @chefjamiegwen

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3 days ago

Still relishing this weekend ✨

We had the pleasure of pouring Clé Cachée at RELISH, a weekend celebrating the very best of food, wine and spirits right here in Newport Beach.

An unforgettable few days filled with incredible chefs, beautiful pairings, new faces and, of course, plenty of champagne. 🥂

Thank you to @relishfoodwine for having us and to everyone who stopped by for a glass. Until next year. 🤍

#clecacheepartner taken in Newport Beach, California by @chefjamiegwen

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4 days ago

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5 days ago

Day 1 of RELISH 🍷✨

The weekend officially kicked off with incredible food, wine, cocktails and some serious culinary talent.

Huge shoutout to Chef Jamie Gwen and Nicole Hirsty of Cobalt Events for having me along to capture it all. So grateful to be part of this one. 🫶

I also may or may not have had more than my fair share of Chef Katie Chin’s dumplings. 👀🥟 No regrets.

Day 2, let’s go! taken in Newport Beach, California by @chefjamiegwen

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7 days ago

These MAPLE-BOURBON GLAZED
PORK CHOPS cook entirely on the stovetop for ease, and they might be the most luscious and tender you’ve ever made. So good! Save this recipe~

For the Pork Chops
4 cups water, at room temperature
1/4 cup Kosher salt
1/4 cup brown sugar
1 teaspoon freshly ground pepper
2 garlic cloves, peeled
1 teaspoon vanilla paste
2 bay leaves
4 thick-cut pork chops (at least 1 1/2-inches thick)
3 tablespoons olive oil
For the Glaze
1 cup Bourbon
3/4 cup dark brown sugar
1/3 cup low-sodium soy sauce
4 tablespoons maple syrup
6 garlic cloves, peeled
2 teaspoons freshly grated ginger

Combine the water, salt, brown sugar, pepper, garlic cloves, vanilla and bay leaves in a large sealable container. Stir to dissolve the salt and sugar. Add the pork chops to the brine and refrigerate. Allow the pork chops to sit in the brine for at least 4 hours and up to 12 hours for the ultimate in tenderness.
To make the Glaze, combine the Bourbon, brown sugar, soy sauce, maple syrup, garlic and ginger in a small saucepot. Bring to boil, reduce to a simmer and cook, stirring often, until the glaze is thick and caramelized, about 20 minutes.
Heat the olive oil in a cast iron skillet over high heat. Add the pork chops and sear until deep golden brown, then flip over and add 1/2 cup of the glaze to the pan. Reduce the heat to medium and continue to cook, flipping and glazing with additional sauce often, until a meat thermometer registers 140F. Remove the chops from the pan and allow them to rest for 5 minutes before serving. Serve with extra glaze for dipping.

#delicious #sogood #porkchops #dinner #chefjamiegwen by @chefjamiegwen

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13 days ago

It’s an absolute crowd pleaser; a giant almond croissant that will make you look like a culinary hero! Make it for brunch this weekend.

An ALMOND CROISSANT for a Crowd
~ Lay out a sheet of thawed store-bought frozen puff pastry on a baking pan. Bake at 425°F until puffed, about 10 minutes. Reduce the heat to 350°F and continue baking until dry, crisp and golden, about 25 minutes more.

~ Combine the following ingredients by hand until creamy:
4 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3/4 cup almond flour
1 large egg
1 teaspoon vanilla paste
1 teaspoon almond extract

~ Cut the puff pastry in half horizontally and spread almost all of the almond cream (leave 2 tablespoons in the bowl!) on the cut side of the bottom half of the pastry. Top with the puff pastry top, spread the remaining almond cream gently over top and sprinkle with the slices almonds. Finish with flaky salt.

Bake at 350°F or 20 minutes or until deeply golden. Dust with powdered sugar and dig in.

#brunch #easyfancy #sogood #croissant #chefjamiegwen by @chefjamiegwen

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15 days ago

Want your team to win? Make this. 🏈

SWEET & SPICY KIELBASA
Slice a kielbasa sausage on the bias into 1-inch pieces and sauté over medium-high heat until golden. Add 2 tablespoons of your favorite jam & 1 teaspoon chili garlic crisp. Pour a drink and eat.

#football #snacks #delicious #sogood #chefjamiegwen by @chefjamiegwen

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17 days ago

Had the best time launching the new @lecreuset Black Onyx at @bloomingdales.scp over the weekend. It’s gorgeous! Shiny black enameled cast iron with a signature gold knob…and the joy of exceptional heat distribution and stick resistance. The chicken browns beautifully, the sauce is full of flavor, and you can go from stovetop to oven to table. You need lots of crusty bread for sopping up the sauce. This recipe just feels like Fall. You should make my
APPLE CIDER CHICKEN with CARAMELIZED ONIONS, APPLES & BACON

2 tablespoons olive oil
4 tablespoons unsalted butter
4 @gelsonsmarkets bone-in chicken breasts
3 strips applewood smoked bacon, cut into 1-inch pieces
1 large sweet yellow onion, thinly sliced
1 Honeycrisp or Pink Lady Apple, cored and sliced thinly
2 tablespoons apple cider vinegar
6 sprigs fresh thyme sprigs
1/2 teaspoon fennel seed
1/4 teaspoon red pepper flakes
3 tablespoons maple syrup
1 1/2 cups unfiltered apple cider
1 cup chicken stock
Salt & freshly ground white pepper

Preheat a Le Creuset 5-Quart Round Braiser over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons butter to the pan. Season the chicken liberally with salt and pepper and Saute skin side down until golden, about 5 minutes per side. Remove and reserve.
Add the bacon to the pan and render for 2 minutes. Then add the onions and cook stirring often, about 15 minutes, until the onions and bacon pieces are caramelized and golden. During the last 5 minutes, add the apple slices to the sauté. Add the vinegar and scrape up any bits from the bottom of the pan. Add the thyme sprigs, fennel seed, red pepper flakes, maple syrup, apple cider and chicken stock and bring the mixture to a simmer.
Return the chicken to the pot, cover with the lid and simmer over medium heat for about 20 minutes or until the chicken is cooked through. Baste the chicken with the sauce halfway through the cooking process. Remove the chicken to a plate and keep warm. Raise the heat to high and simmer the sauce for 5 minutes. Add the remaining butter and mix to
combine. Add the chicken back to the braiser, baste and serve.

#lecreuset #sogood #delicious #fall #chefjamiegwen by @chefjamiegwen

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19 days ago

This SALTED DARK CHOCOLATE & PISTACHIO FIG BARK is delectable. Elegant and easy, make it while fig season lasts. And, introducing my sous chef…watch the video and wait for it! Well done kiddo, I ♥️ U.

@melissasproduce Fresh Figs
Melted Dark Chocolate
Melted Milk or Semi-Sweet Chocolate
Toasted Pistachios, chopped
Flake Salt

Arrange the fig slices next to each other on a parchment paper-lined baking sheet. Pour the melted dark chocolate over the figs and spread to coat. Stream the melted milk chocolate over the top. Sprinkle with toasted pistachios and finish with flake salt. Refrigerate the bark until set. Cut into pieces and indulge.

#figs #chocolatebark #sogood #easyfancyfabulous #chefjamiegwen by @chefjamiegwen

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22 days ago