Eye of the
s egg lks
BriarPatch Food Co-op | Spring 2021
Founder Jes T ab ado c er o v ta A
N E T L O MGOLD
CHEF JES TABER TAKES EGGS
seriously.
“I’ve been making things with eggs my whole career. I personally think egg yolk is the most delicious thing in the world. It’s molten lava gold that we get to eat.” BY LA UR A PE TE RS EN
highest quality eggs she can find at the Co-op.
J
es is the founder of “Eye of the Avocado,” providing personal chef and catering services, and has worn many culinary hats since she first began cooking professionally in her 20s. From personal chef to caterer and online cooking instructor, this Egg Queen is known for her mouth-watering, herbcentered and lemon-soaked, simple, rustic fare made with love and driven by health. Specializing in nourishing dishes, her all-star recipe for a 7-minute egg — “seven minutes to heaven” — is the centerpiece of those legendary sammies that a reporter from LA Weekly drove 455-miles for — from Los Angeles to Nevada City when Jes was managing the soup, salad and small plate menu at Three Forks. “If you can cook a perfect egg, you would understand why I love eggs so much,” says Jes, who regularly buys the 22
In February, Jes taught an online BriarPatch class for a group of pajamaclad students cooking from their home kitchens. The brunch menu included Cream Baked Eggs with toast points, Green Goddess-dressed Bitter Greens mixed with arugula, Billionaire’s Bacon and vegan Quick-Perfect Beans. The class washed it down with Grapefruit and Blood Orange Mimosas. Taber knows food. For years, she lived in San Francisco and the Bay Area working at some of the best eateries the city has to offer - Tartine Bakery, Bi-Rite Market, The Village Market, Blue Bottle Coffee and Terroir Wine Bar, to name a few. When managing the Terroir Wine Bar her kitchen was limited to a small toaster oven and an induction burner. But those limitations didn’t stop her creativity. “I always made cream baked eggs because they are literally the best,” says Jes. Her popup organic breakfast sandwich business featured the “ROYGBIV” — an acronym for the sequence of hues found in a rainbow: red, orange, yellow, green, blue, indigo and violet. The sandwich is composed of the 7-minute egg, arugula, carrots, melty cheddar, pickled onions, bacon and herb butter on a brioche bun.
Jes grew up in a household of people who liked to eat, and feed people. Her dad, photographer and KVMR radio broadcaster John Taber makes a “world famous” barbecue sauce. Her mom, Tammi, has a knack for pastry and her brother, Aaron is a baker and chef in New York who cut his chops at Grindhaus. She learned the art of slow food while living and studying in Florence, Italy at the sweet age of 20. With a background in education, Jes enjoys helping folks demystify food and cooking basics. Learn more and follow her at: eyeoftheavocado.com
