Sheila Jarnes

Sheila is a 20-something whose love of food drove her to quit her government job, choosing to dive into the restaurant world rather than wonder "what if?" any longer. She currently works at the scenic and delicious Market Restaurant in Gloucester, MA and interned for a winter at Chez Panisse in Berkeley, CA. Determined to break the mold of a family who claims they can't cook, she experiments with recipes & photography at All things considered yummy!

Grapefruit & Kumquat Campari Syrup Cake

Posted January 28, 2015

I first drank Campari overseas, when all my French and Italian friends pressured me into my first easy sip. Easy, it was, and I’ve now come to love bitter aperitif, as well as almost anything it touches, like grapefruit and…

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Fettucini alla Norma

Posted October 8, 2014

Yesterday Sheila gave a primer on making fresh pasta; today, she shares her favorite pasta sauce to dress it! Run, don’t walk, to the farmer’s market, gather up the last of the tomatoes and eggplant, and settle in for a…

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Homemade and Handcut Fettuccine

Posted October 7, 2014

’m lucky enough to get paid to be a total food nerd. Working in the kitchen and the front of house at The Market Restaurant, I get to talk about, taste, and create delicious food every day. One of my…

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Husk, Charleston, South Carolina

Posted June 20, 2013

Sheila and I have been pen pals since March. We met as we were both planning San Francisco trips: I visited for the IACP awards ceremony and she had planned to work short-term (called a “stage” in the restaurant business)…

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