Below is a sampling of Jessica’s work. She is currently available for freelance assignments and project work.
The Late Night Secrets Ireland’s Pubs Don’t Want You to Know About 2016 Detailing the cheeky, illegal, but somewhat common tradition of the lock-in.
A Rare Peek Inside Basque Country’s Members-Only Gastronomic Societies 2016 A glimpse behind the doors of these clubs that celebrate food, community, and conversation.
How to Take an Italian Road Trip 2015 A European road trip isn’t all rainbows and blissfully open roads — but it can be, with a little planning.
What I Learned During the Honey Harvest in Portland 2015 Drizzled on fried chicken. A final flourish to a peanut butter and banana sandwich. A next-level glaze on meats. Once I got the beekeepers of Bee Local talking about their favorite uses for honey, there seemed to be no end to its potential.
A Slice of Life: Ireland’s Classic Brown Bread 2014 Fresh from the oven, sliced thick, slathered in salted Irish butter, brown bread soothes with its unfussy nourishment.
Keeping the Fire of Irish Lighthouses Alive 2016 Connections to my Irish family normally provide a reason to visit obscure graveyards and quiet country towns not on most guidebook maps, but for this trip, two lighthouses in County Mayo and County Donegal would guide the way.
In Portland, A Warm Embrace of Tango 2016 One look with sustained eye contact (“cabeceo”) was a mutual agreement to dance. Within moments of arrival, dancers were locked in a cheek-to-cheek embrace, gliding to the music.
During Miami’s Low Season, Discounts at Hotels and Spas 2016 The words “Miami” and “value” aren’t commonly found in the same sentence, but for a chunk of the year, from summer through fall, a surprising number of deals and discounts can be found.
In George V Show, Benson Meets the Beatles 2014 “I got the call late at night in London,” Mr. Benson said during an interview in New York. “They wanted me to go to Paris in the morning with the Beatles.”
A Dublin Neighborhood Pushes Its Boundaries 2013 The cobbled quarter of Temple Bar has long maintained its tourist-destination status with overpriced pints of Guinness and a reputation for wild bachelor parties. While these traits endure, entrepreneurs have begun to reclaim the historic streets flanking the south side of the River Liffey.
When to Order the Chicken? 2016 The perfect chicken dish requires time, attention, and care. Could it be that chicken is the true test of a restaurant’s caliber, a symbol of the pride of a kitchen?
What Does Dave Matthews Eat for Breakfast? 2014 In this My Morning Routine column Dave Matthews details how he kickstarts his day.
Feast of the Seven Fishes Advice 2013 For those of us that began the heart of the Christmas season scrubbing mussels or stuffing clams while still in our pajamas, it is a beloved tradition, garlic-scented fingers and all.
Know Your Butcher 2013 You may already request pork chops cut 2 inches thick or prefer your lamb rib roast Frenched—but that isn’t all the mighty butcher can do with his (or, ever more frequently, her) cleaver.
How to Take Your Oyster Slurping to the Next Level 2013 Many of us share a love for oysters, washing the briny bivalves down with a glass of champagne or pint of stout. But how many of us sink our teeth into the oyster meat, chewing to release the flavor? Do we even know what we like when it comes to oysters?
Spirited Away: Mezcal at the Source 2016 Cocktails were my introduction to mezcal, and it only took a handful of mezcal negronis and mezcal old-fashioneds before I booked a ticket to Oaxaca. I wanted to see how mezcal is made, to smell the smoke, to taste this spirit hot off the still.
Wall Street Journal Magazine
Pairings That Pop 2014 Creative champagne pairings from fried chicken to onion rings to ice cream sundaes.
An Introduction to the Early House: Where to find pints in Dublin at 7am 2017
Hands Like Shovels 2013 In the far western reaches of Ireland, an exploration on how another country mourns their dead.
Catching the Gist 2012 How to communicate when you don’t speak the language? In Italy, fumbling towards an answer.
b inspired (Brussels Airlines in flight magazine)
What Does It Take to Make a Sweet Go Viral? 2016 A profile of Sugarfina co-founder Rosie O’Neill, who created a luxury candy store for grown-ups.
Stock Tips 2014 An Investigation into Veal Stock
The New Age of Bolognese 2014 The classic Italian meat sauce gets a cheffy revamp.
Long Live the Greeks 2012 How do the Greeks live such long, healthy lives? What are the secrets to weight control and living to a ripe old age? While I was interested to see all the work that goes into a single bottle of olive oil, my real curiosity was about the Greeks themselves.
Getting My Hands Dirty in Deutschland 2011 I kept following the scent, hoping it would grow stronger. Towards the village, it began to intensify, saturating my nostrils. I couldn’t identify the unfamiliar scent, but its luster drew me straight to an open door.
Danish Word Hyggeligt Defies Translation 2013 “The fish have to swim,” I’m instructed as a glass of schnapps is placed in my hand. It’s lunchtime in Copenhagen, and apparently the fish atop rye bread I just gobbled down need to “swim”. So I must drink.
Ireland Surprise: Skinny Dipping in the Ocean 2012 Of all the tall tales told that rainy afternoon, the story of the swimming holes lingered. Who would be crazy enough to get into the water? And in Ireland — a heavily Catholic country known for modesty — who exactly is stripping down for a dip in full view of the public?
Best Chili in the US 2013 Chili has so many regional iterations, and each version comes with its own cult following. Is it best with beef or chicken? Green chiles or red? Vegetarian or bean-free Texas-style?
Cruising in Alaska 2014 PDF
Europe is Calling: What to Do in 2015 2014 PDF
On Dry Land 2014 PDF
Rock the Kasbah 2013 PDF
On the Adriatic Waterfront 2013 PDF
City Stay: Oslo 2013 PDF
Three for All: Ireland, Scotland, and Wales 2012 PDF
Island Hopping in Hawaii 2012 PDF
Amalfi Coast: the Ultimate Roadside Attraction 2011 PDF
City Spotlight: Dublin 2011 PDF
Letting Life Unfold 2015 When Diana Valenzuela, currently the pastry chef at Élan, isn’t pondering pumpkin créme caramel, you might find her on a farm in Ireland reading James Joyce or tucking into the ricotta toast at Razza in Jersey City. We sat down with the self taught pastry chef to track her trajectory to the top of the dessert scene.
Clean Plates Restaurant Reviews
2012 Manhattan and 2012 Brooklyn Guides
The Meatball Shop PDF
Burger Guru PDF
Convivium Osteria PDF
Simple Cafe PDF