Everyone has to eat, so why shouldn’t it be delicious? A Generous Table’s goal is to share what is on my table, in my garden, and what is going on in my kitchen.
Pull up a chair and dig in!
Jessica Gaydos started working in a bakery 15 years ago, loved it, and hasn’t stopped working with food and wine since! Her high school jobs in restaurant kitchens led to a BS in Hotel Restaurant and Tourism Management from New Mexico State University, where she focused on restaurant operations and special studies in food safety law. After seven years of dining room and kitchen management, a four year stint with a Mediterranean food specialty company focused on olive oil, she now cooks/teaches as a personal chef. She is a graduate of the Ballymaloe Cookery School’s Culinary Certificate Program, where she polished her cooking skills in the midst of a 100 acre organic farm in County Cork, Ireland. An avid gardener, Jessica has long been a proponent of local, seasonal and sustainable cooking.
All content of A Generous Table is copyright Jessica Gaydos, unless otherwise noted.
Jessifer owns. This owns.
I look forward to many more delicious recipes!!!
Wonderful site! Would like to hear what you did with the 50 pounds of beets that you purchased at the farmers market!
They made it into the freezer and canned as pickled beets! It was a giant undertaking…
Gonna try the roasted chicken recipe today. We’re pretty much snowed in, so it should be perfect!
Miss you & Jeannette!
Jessica- this is a beautiful site. You are always able to make the most impromptu get-togethers elegant and inviting and above all–delicious! Let me know if any lemon curd is on the way!
I love your site and will pass it on!
Thanks Hannah!
Hi Jessica – I attended your Irish cooking demonstrations earlier this year and really enjoyed them. I would like to ask you for some suggestions for an engagement party. My friends who are getting married this fall are both Irish and went to Ireland last year. I’m throwing an engagement party for them and would like the theme to be Irish. I plan to make a pork loin and use the Irish Whiskey recipe and the colcannon recipe I got thru your demonstrations. Can you recommend anything else for this menu that would be very Irish?
Thank you for your help.
Mary
Thanks Mary – glad you enjoyed them! You can’t go wrong serving Irish cheeses or smoked salmon as appetizers. I would recommend maybe Rhubarb compote with custard or ice cream for dessert or maybe a nice blackberry apple crumble for dessert? Email me at ageneroustable@hotmail.com if you need more ideas or specifics. Have a fun party!
Jess, I had no idea you did Ballymaloe! When and for how long were you in County Cork? I studied at UCC for my junior year and did all kinds of fun things… sigh. I miss it there. I’m thinking I might retire to Eire.
Anyway, your photos are gorgeous and your recipes look scrumptious. I can’t wait to try some of the vegetarian ones out on my friends. I’m glad you’re doing what you love and hope we have our own mini-reunion someday! xxoo
Hi there, I was wondering could I submit your gluten free irish soda bread on my site http://www.irishbread.net – I will post a like back here?. Thanks. Im on info@irishbread.net if you want to contact me – Thanks.
Hi Cathal-
The recipe belongs to Darina Allen and her Ballymaloe Cookery School, who I give credit to. As long as you credit her for the recipe, I don’t foresee a problem. Thanks!