Instagram story viewer> @jamilkabm> Tagged

Jamilka Borges

@jamilkabm

5.9K

followers

4745

following

@lilithpgh JBF semifinalist ‘15, ‘19, ‘26🇵🇷🇵🇷🇵🇷

POSTS STORIES REELS TAGGED

It’s time to introduce you to the dynamic duos of Tastebuds year ten!

Some of these buddy pairings have been working together since the very beginning, and they’re working hard behind the scenes to create the delicious bites you’ll get to try on December 7th.

💜 Emily and Chef James
💜 Molly and Chef Jackie - Jackie Kennedy Catering
💜 Stephen and Chef Nick - @sausalido
💜 Olivia and Chef Jamilka - @lilithpgh
💜 Julia and Chef Dominique - @levy.restaurants

71

1

My latest story for @publicsource has been brewing in my head for the longest time (Link in bio) Feels both vulnerable and special to have it out in the wild world.

It began with a question I kept asking myself in my own kitchen: What makes food authentic? Somewhere along the way, it became a story about so much more, identity, migration, memory, belonging, family, and the ways we carry home with us, even as home changes.

At one point, @jamilkabm stopped mid-conversation and said, "This feels like therapy." Same, Jamilka. Same.

Every interview left me with more questions than answers, in the best possible way.

I'm endlessly grateful to @andrew_garbarino , @roger_li , Jamilka, and @friedpiesandmoonshine for trusting me with your time, your memories and your honesty. Thank you to @hallepgh & @jamie.wiggan for your thoughtful editing, and to @stephaniestrasburg , whose photographs always seem to find the emotion words can't quite reach.

This is one of those stories that will stay with me long after publishing. I hope it stays with you, too. 🤍

📷 By @stephaniestrasburg

113

12

We had so much fun with everyone last week at our June Guest Chef Dinner series with Chefs Jamilka Borges and Dianne DeStefano from Lilith. If you missed out on this dinner, do not worry! There are still plenty of tickets left for our July Guest Chef Dinner with Jessica Bauer, the executive chef and owner of Altius.

Get tickets through the link in our bio!

69

0

This is what happens when you're friends with talented chefs and bakers, they say they are "gonna bring a charcuterie board," but instead build one from scratch in 5 minutes that looks like it's directly from a Martha Stewart tutorial. Shout out to our good friends, The badass "Ladies of Lilith" Chef @jamilkabm and @dianne_de If you haven't been to @lilithpgh yet, do yourself a favor and go! Bon Appetite! #friends #goodfood #friendship

65

3

Yesterday, we had Chefs Jamilka Borges and Dianne DeStefano join us in the kitchen for our monthly guest chef series. Students got to learn from two of the most renowned chefs in Pittsburgh. Guests had the chance to eat their amazing food

Thank you so much to Jamilka and Dianne for lending their time, talent, and expertise to our students to help continue to train the next generation of culinary professionals.

If you missed out on tickets for this event, don’t worry, tickets are still available for the July 9 guest chef dinner with the owner and executive chef of Altius, Jessica Bauer. Get tickets through the link in bio.

28

2

57

3

Pittsburgh Drinks visits Lilith… again… just can’t get enough. 😋

bread course

Oysters 🦪 w/ passion fruit mignonette

TBD (Thai Basil Daiquiri): Mermaid Spirits rum, Thai basil, lime

fancy lobster rolls: lobster salad, achiote aioli, herbs, pan sobao 🦞

Japanese sweet potato w/ brown butter, whipped bèarnaise, smoked trout roe

Pork chop w/ Anson Mills polenta, gigante beans, orange jus, grilled cabbage, pickled ramps, and pineapple

Scallops w/ sunchoke purée, confit sunchokes, salsa criolla, Coldco’s roots slaw, charred lime

Fool’s Gold: charred pineapple infused Hidden Still blanco tequila, coriander, pineapple,lime

Tres leches: creme fraiche, pecan graham, guava, cardamom meringue

Garden Table: Old Farm rye, strawberry, rhubarb, lemon, soda water

50

0

Meet Jamilka Borges and Dianne DeStefano, our guest chefs, for our SOLD OUT event in June.

Jamilka and Dianne are the co-owners of Lilith, the acclaimed Shadyside restaurant celebrated for its inventive cuisine, bold flavors, and warm, inviting atmosphere. Since opening, Lilith has earned a devoted following and has become one of Pittsburgh’s most sought-after dining destinations, with reservations often booked well in advance.

As if that weren’t enough, the duo is preparing to open their second restaurant, Giulia, in Bloomfield later this summer. Their passion for hospitality, creativity, and exceptional food has made them standout figures in Pittsburgh’s culinary scene.

We are thrilled to welcome Jamilka and Dianne to this special event and look forward to sharing their talent, expertise, and unique culinary perspective with our students and guests. This is a wonderful opportunity to learn from two of the city’s most exciting chefs and experience the creativity that has made their restaurants such a success.

Although June’s Guest Chef is sold out, our July 9 event still has plenty of seats available. Get your tickets for our Guest Chef Dinner with Owner and Executive Chef of Altius, Jessica Bauer, through the link in our bio. You do not want to miss this event.

96

0

🎉 We're thrilled to announce the lineup of incredible chefs that will take you on a delicious world tour at Chefs' Tribute in June! ✈️🧳Each chef will share a unique dish or two chosen for this year's theme, Wanderlust! Not to mention entertainment, craft cocktails, fine wine and the chance to support Citymeals' mission to end hunger among older New Yorkers -- you won't want to miss your chance to come aboard with us on June 8! Get tickets now at the link in our bio! 🎟️🎉💙 #Citymeals #NYCFoodies #NYCFood #NYCEvents

147

27

There's nothing quite like mom's cooking. Here, Made In customers and chefs Rachel Wiener of Ojai Valley Inn and Jamilka Borges of Lilith Restaurant reminisce on the dishes that comforted them most as they grew up. For chef Wiener, it was her mother and granmother's mung dal. For chef Borges, it was always her mom's sopa de plátano with arañitas.

What's the one dish that always reminds you of your mom?

573

5

It can be tough to snag a reservation at Lilith, especially on a weekend, but I got lucky!

We took an out of town friend here and he said it was his favorite meal of the long weekend! The food and service has been incredible each time I’ve been here and this time was no exception. We loved our server Holly and our food was flavorful and delicious. My favorites were the lobster rolls, tuna tartare, skate, and pork chop. You absolutely cannot skip dessert here so be sure to save room, especially for the passionfruit cheesecake!

What we got:
🥂 the botanist - Stateside vodka, lychee, lemongrass, rosewater, sparkling wine
🍍 fool’s gold - charred pineapple infused Hidden Still blanco tequila, coriander, pineapple, lime
🍞 rosemary focaccia
🍯 pollination - Hidden Still whiskey, Liberty Pole peated bourbon, ginger, honey, lemon
🦞 fancy lobster rolls - lobster salad, achiote aioli, herbs, pan sobao
🐟 tuna tartare - chive oil, shallot, scallion, lime, pan sobao crostini
🌿 porch sittin’ - Old Farm rye, mint, sugar, soda water
🐠 whole snapper - taro purée, lobster and kumquat broth, Coldco farm roots slaw
🎣 skate - salsify purée, blood orange beurre blanc, toasted almonds, watermelon radish, bok choy
🐖 pork chop - 14oz, anson mills polenta, gigante beans, orange-pork jus, grilled cabbage, grilled pineapple
🥙 yuca ravioli - yuca, mascarpone, confit tomato, sofrito, saffron, parmesan, broccoli rabe, whipped ricotta
☕️ coffee date - MH coffee Liquor, Stateside vodka, cinnamon, vanilla, coldbrew, coconut milk
🔥 winter baked alaska - crème fraîche semifreddo, spice cake, winter citrus, flaky pastry
🍰 pistachio cake - chiffon cake, pistachio buttercream, rose petal shortbread, raspberry
🥭 passionfruit cheesecake - sesame brittle, vanilla bean meringue, chantilly
🍫 chocolate mousse cake - caramel pastry cream, cocoa hazelnut tuile, macaron

#pittsburgh #lilith #pgh #food #pittsburghcontentcreator

104

8

I was invited to attend the @412foodrescue Fourth and Feast dinner featuring dishes prepared with food rescued from the NFL Draft in Pittsburgh. It is estimated that sixty thousand pounds of unused food from the NFL Draft weekend were rescued by 412 Food Rescue. They are taking this food and preparing it into meals for distribution through their Good Food Project. During this dinner, there was a panel discussion moderated by @nataliebencivenga featuring 412 Food Rescue CEO Alyssa Cholodofsky and chefs and restaurateurs @jamilkabm and @dianne_de of @lilithpgh. They covered the topics of food insecurity, zero food waste in restaurants, and the potential positive and negative impacts the NFL Draft weekend had on the food scene in Pittsburgh.

The meal consisted of 5 dishes:
• Amuse-Bouche: A vibrant bite of cornbread delicately soaked in orange and clove syrup, available with or without crumbles of fried prosciutto
• Salad: A refreshing medley of cucumber and celery, tossed in a cool, creamy dressing of yogurt and dill (gluten-free)
• Pasta (Primavera): A celebration of the season: shell pasta tossed with spring vegetables, including summer squash and carrots, lightly sauteed in olive oil to highlight their natural flavors
• Main entree: A comforting cabbage and chicken soup, simmered to perfection with rich, nourishing flavors in every spoonful (gluten-free)
• Take-away dessert: Rice pudding subtly sweet with hints of almond (gluten-free)

I also got to try a new craft n/a beer donated by @VirtueSignalBrewing, which is launching soon.
If you want to learn more about 412 Food Rescue, please visit their page.

#pittsburgh #NFLDraft2026 #NFLDraftPittsburgh

65

20