This Is TASTE 699: Exciting News From the Land of Sqirl with Jessica Koslow
Dec 10, 2025
Jessica Koslow, the dynamic chef behind Sqirl in Los Angeles, shares her journey from launching an inventive jam business to creating a groundbreaking restaurant. She discusses her unique sorrel rice bowl and the significance of farmer relationships in her cooking. Tigist Reda, chef-owner of Chicago's Demera, explores the warmth of Ethiopian cuisine, revealing her favorite dishes and inspirations. Both chefs highlight community building in the restaurant industry, touching on future aspirations and personal culinary stories.
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Dish Choices Influence Farming
- The sorrel rice bowl married fermented layers and sorrel to make rice craveable beyond usual audiences.
- Its success encouraged local farmers to grow more sorrel for supply.
Atlanta Training Shaped Sqirl Ethos
- Jessica apprenticed with Anne Cotrano in Atlanta, learning preservation, farmers relationships, and market-driven cooking.
- That experience directly shaped Squirrel's preservation ethic and market ties in L.A.
Collaborative Launch With G&B
- When Squirrel opened G&B team members ran coffee and front of house as pop-ups while Jessica managed the kitchen.
- That collaboration allowed Squirrel to launch with strong coffee and service expertise.
