Feastly + Project Open Hand Present Entrepreneurs in Food


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Feastly and Project Open Hand are launching a partnership April 17th – May 15th that will included five public events centered around food entrepreneurs. Proceeds will go towards Project Open Hand’s mission in serving healthy and fresh meals to the ill and elderly in the SF Bay Area. Some of the most talented and passionate individuals in the food entrepreneur space, such as: Iso Rabins of Forage SF, Sadie Scheffer of BreadSRSLY, food blogger and photographer Alanna Taylor-Tobin, Marisa Voorhees a gluten free chef and health coach, and Dario Barbone of Baia Pasta are joining forces for this series of collaborative community food events.

The panelists will be on hand to tell their stories and answer questions, providing their savvy tips and know-how on the ins and outs of launching and succeeding at a food business.

Space is limited, so hurry! Reserve your seat at https://eatfeastly.com/foodentrepreneurs/; first event will be held tomorrow April 17th at 7pm, and every Thursday thereafter in the Mission through May 15th. See schedule of speakers below and see you there!

Feastly and Project Open Hand host food entrepreneurs with a purpose.

*If you are a food entrepreneur and would like to be featured in future events, please contact info@eatfeastly.com with your food business details. Feast and innovate on!

The SALO Project and Feastly | Filipino Pop-ups


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Chef Yana Gilbuena  of The SALO Project set out from her home and life in Brooklyn, New York this February to begin an adventure that will take her and her camerawoman Cassandra Sicre just over a year to complete. The goal, as they discover and ride between US cities, moving every week, is to introduce and celebrate traditional Filipino recipes – a cuisine Yana feels is much underrepresented and undervalued in the US. With some of the proceeds going to charity, Yana hopes that the SALO experience – one of shared food – will create community and gain exposure for Filipino cuisine and chefs.


Yana will serve all of her roving pop-up feasts Kamayan style, i.e. during this 50 state, 50 feasts tour, Feasters (diners) will eat with their hands around a shared banana-leaf-lined table. It’s an incredibly social and adventurous form of dining cum cultural learning session.

We had the chance to catch up with Yana as she embarks on the nation’s capitol this Sunday for the sixth stop of her tour and to learn about life on the road, the character and generosity of the cities she’s been to, and her overall experiences.


Q: What have been the most incredible reoccurring parts of your journey thus far? Or if they are all unique – what makes them different?

I’d say they are all unique.  The challenges that I face are recurring, but the experiences are all different.  I never know what people I will meet, what I will learn, the sights I will see. Even the opportunity to discover a city in the way perhaps a local hasn’t been able to – that’s special.

Q: What is the biggest lesson you’ve learned since beginning the project?

I think the most value lesson I’ve learned since beginning this project is the power of positivity, the genius of flexibility and the necessity of organization.

Q: Are you most looking forward to a particular thing/person/place?

I’m looking forward to different meats and produce endemic to specifics states.  I’m excited to meet people who are passionate about their lives as much as I am.  I always believe in the law of attraction.  I am so stoked to explore and bring Filipino food to Alaska, Maine, Wyoming, the Dakotas and Mississippi.  I don’t know anyone there and I love a challenge; where to sleep, where to shop, how to get people excited about attending, etc.

Q: What has been the overall reaction to Filipino food and the culture of eating Kamayan style (eating with your hands)?

They love it!  I think I’ve only encountered about 2 people who didn’t like it.


Q: What have you viewed of the ‘sharing economy’ since your 1st stop in Key West?

The citizens and the cities in general have been extremely gracious in hosting myself and my crew. Sometimes friends help us, friends of friends, or those that become friends over the course of a shared meal. Community and cultural centers, churches, people’s homes – they have all opened up to accept me and this project. I’m very grateful.

Follow Yana on Instagram and Facebook, and certainly book a seat for your city at eatfeastly.com/salo #FeastOn

Washington DC // 4/6/2014 Maryland // Baltimore // 4/13/2014 Delaware // TBA // 4/20/2014 Pennsylvania// Philadelphia // 4/27/2014

New Jersey// Roselle // 5/4/2014 New York// Brooklyn // 5/11/2014 Connecticut// New Haven // 5/18/2014Rhode Island//

Providence // 5/25/2014Massachusetts// Boston// 6/1/2014Maine// TBA // 6/8/2014 New Hampshire// TBA // 6/15/2014

Vermont// Burlington// 6/22/2014 Ohio// Kent // 6/29/2014Michigan// Detroit// 7/6/2014 Illinois// Chicago // 7/13/2014

Wisconsin// Madison // 7/20/2014 Minnesota // Minneapolis// 7/27/2014North Dakota// TBA // 8/3/2014 Montana// Helena //8/10/2014

Washington// Seattle // 8/17/2014 Alaska// Anchorage // 8/24/2014 Oregon // Portland // 8/31/2014 Idaho// Boise // 9/21/2014

Wyoming// Jackson Hole// 9/28/2014 South Dakota// Sioux Falls // 10/5/2014 Nebraska// Omaha// 10/12/2014

Iowa // Des Moines // 10/19/2014 Kansas// Kansas City// 10/26/2014 Oklahoma// Tulsa// 11/2/2014 Missouri// St. Louis //11/9/2014

Indiana// Bloomington // 11/16/2014 West Virginia// TBA //  11/23/2014 Kentucky // Louisville vs Lexington // 11/30/2014

Tennessee// Nashville vs Knoxville // 12/7/2014 Georgia// Atlanta// 12/14/2014 Alabama// Birmingham// 12/21/2014

Mississippi// TBA // 12/28/2014 Louisiana// New Orleans// 1/4/2015 Arkansas// Little Rock//1/11/2015 Texas// Dallas vs Austin// 1/18/2015

New Mexico // Santa Fe// 1/25/2015 Colorado// Denver //2/1/2015 Utah// Salt Lake City // 2/8/2015

Arizona// Phoenix // 2/15/2015 Nevada// Las Vegas// 2/22/2015 California// Los Angeles// 3/1/2015 California // San Francisco // 3/8/2015

Hawaii // Oahu // 3/15/2015


Feastly’s Food Entrepreneurs Series: April of The Nosh DC


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Chef April of The Nosh, a supper club in Washington, DC, shares with us her story and passion for cooking and hosting. You can find her meals (always with leftovers!) on Feastly; coming up The Drunken Fish a tribute to the sea and wheat not? a gluten-free menu for even non-GF feasters. She serves the Shaw/Ledroit area and beyond – let’s feast!

Why are you a food entrepreneur/dinner party cook?

There is no middle ground with me when it comes to food. Either I am microwaving and eating a burrito over the kitchen sink, or cooking a feast asking over friends.

One Thanksgiving my roommate and I were away from our families. We decided to throw our own meal, inviting friends and neighbors to celebrate with us. I learned something that Thanksgiving – food is a wonderful connector. While some people came as strangers, everyone left as well-fed friends. I try to recreate that at each Nosh event.

What is most rewarding about your current role as ‘Head Chef/Janitor’ at the Underground Nosh?

It was hard to meet people when I first moved to Washington DC. A shame, because DC is filled with interesting people. I strived to get feasters from “Hi my is …” to “Let’s hang out.”

How did you make the decision to leap from full-time work to your food business? 

I was bored. I love a challenge and felt… Well bored.  The Nosh provides an outlet for me to try new things whether, it is in the kitchen or behind the computer. I still juggle working at a non-profit and The Nosh, but it would be wonderful to go full-time on my food business.


What is the most influential piece of advice you’ve received and from whom?

Honestly, I may have exhausted my mother from talking about starting the Nosh so much she said, “Just do it, already!”

Nicest compliment you’ve been given about your food.

Ha! Aside from clean plates! It was at my first Nosh event, a guest mentioned they were not a huge fan of lamb at the beginning of the night. By the end of the night, she said it was her favorite dish.

If you weren’t doing this, where in time would you be and what would you be doing?

1920s Paris, France. There was a lot of creating and joie d’vivre going on back then.

Why Feastly?

You guys are awesome! Duh! When I first started, a food reporter from The Washington Post wanted to interview me. Feastly staff members, Noah and Lauren both took the time to coach me on what to say and how to say it. That speaks volumes to me. Feastly is a great platform for people to join the fun!

Final thoughts?

No one likes to be hungry and bored. Join us for dinner! #FeastOn


The Power of Community…and Cake


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Feastly was lucky to get the inside scoop from Bettina Banayan, a French Culinary Institute student, who you may have seen or heard of as the well-dressed lady who chopped onions on the New York City subway in 2012. Well she is back in her latest social/food stunt with ‘Subway Cake Performance’ which has gained almost 240,000 views in a week! More importantly perhaps, is the light she sheds on the people around her and beyond – that food indeed is a catalyst for community, a show of kindness, and a tangible element of human interaction.

Watch her video and read our interview with Bettina below.

When did you get into cooking for others?

In high school my friends and I had potluck dinners since there is nothing else to do in suburbia when you’re 16. I would make extravagant meals that I was incapable of doing like bacon wrapped deep fried Mac ‘n Cheese. When I started living in Manhattan with my friend Kathryn I realized I had to start cooking. I would make winner winner chicken dinners often and also make random midnight snacks like tzatziki dip with pita chips. Sometimes we would watch the Food Network and get inspired/crave so we would go to the nearest market and make delicious concoctions.

What inspired you to participate in the subway cake project? Was art/performance the original goal, community or other? 

It was done in the name of art but if people don’t believe that it exists in that realm, it is still okay because it did something (which is the ultimate goal of art). I grew up partially in Manhattan and then moved back here when I was 17 so I was very familiar with the stereotypical demeanor of a New Yorker (especially in transit). I was always the type of personality to cause scenes in public for fun, so performing is somewhat natural to me. I was bothered by the way people don’t acknowledge each others’ presence in public. I find it actually sad sometimes. I guess I wanted to stop that even if for only a few minutes and it worked, and people were happy.

What has surprised you most of this video and its virality? 

One of the things that has surprised me is how touched people were by watching my performance. IT was such an easy thing for me to do, I was glad that I could move people. I have received the nicest emails and Facebook messages telling me that I have inspired and motivated people to be nicer.

What do you love about the NY food scene?

How you can step out and literally be immersed in all of it. How food is accessible between the important hours of one and three am. How I couldn’t physically eat at every restaurant in NY, and ultimately, how so many people have the same (romantic) relationship with food as I do.

What would you like to see more of or what would you add?

More restaurants that take reservations! More diners with GOOD diner food. Better, more authentic Chinese food. More supper clubs and more test kitchens (that want to hire me, haha).

(Feastly’s two cents: we’re adding Bettina to our cook roster in NY, so she’ll have one less job to look for and more exciting meals for you all!)

Favorite dish to cook:

This is a hard one, but I’d say my go-to would be my ‘Lemony Snicket Chicken a L’Orange’. It’s my take on the French dish except it’s more rustic, has more love, thyme, and multiple citruses. It’s the kind of thing my friends crave and call me asking how to make it. I never tell them.

Your ultimate comfort food:

All of the classics. I love pizza, especially Roberta’s in Bushwick, Brooklyn. Also a good burger- but I think they are hard to find. I love small/flat burgers that I can properly eat without having to worry about all of the ingredients falling on my lap. If I find one like so (anything like In-N-Out will suffice) I will be taking about how happy I am the whole time. A few more would be Katz’s pastrami sammies, Joe’s Shanghai soup dumplings, a well balanced Tom Yum Soup, and a bowl of Chashu Ramen from Ippudo (why don’t these places deliver!?!). The list goes on and on.

Who would be at your Feastly meal? 

A few food science nerds to teach me and my other guests about the food I made….aka Alton Brown. One of the things which attracted me to cooking was knowing that I could make food better by learning the science behind ingredients. That’s why I loved watching Good Eats when it was still on TV. I’ve watched ‘Mind of a Chef’ with David Chang four times…

Also in attendance:

  • a food blogger so that I could see my review/critique and make my meal better!
  • someone who is like me and cries about how good the food is the whole time they are eating it
  • a comedian
  • a sommelier

A few people who want to be friends with me which includes: Making our apartments into test kitchens, eating at all of the 38 Essential Eater restaurants, eating with me 50 times a day, and having dance parties with me, and more!

Thanks Bettina and #FeastOn! 

Interested in attending one of Bettina’s Feastly meals? Now is the time! Check out her ‘First Feastly Feast’ March 9th in Manhattan. 

Feastly’s Food Entrepreneurs Series: Jess Nguyen of Bicycle Bánh Mi


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banhmiJessbike  Today we welcome Jess Nguyen to share her story of how she went from financial analyst in downtown cable car laden San Francisco to distributing delicious street food from the back of her bicycle in and around the Mission. Jess was the first speaker at our Food Entrepreneurs Series - a Feastly initiative to celebrate our community and incredible roster of talented cooks and innovators. She shares her story below. 

Why are you a food entrepreneur?

When I was in grade school, kids used to look inside my lunchbox and get so jealous of what my Mother made for me. 20 years later, not much has changed. I can make my own lunch, but my Mother’s cooking is still unbeatable. My Mother, Kim, is my inspiration and working with her has allowed us to pursue this food venture in San Francisco. She has an intuition for Vietnamese flavors and ingredients that go beyond anyone I have ever met. While I’m very driven by the challenges and opportunities from starting a food business – at the end of the day, much of the credit belongs to her.

owners of Bicycle Banh Mi

What is most rewarding about your current food job?

Being able to make people genuinely happy through food is the best reward. It’s a very direct exchange. All of the stress that goes along with cooking, prepping and serving are fully redeemable once you hand someone a dish you made. I think everyone likes to reward themselves with delicious food. It’s a treat and instantly boosts your mood once you take a bite. Being a part of that interaction is what makes working with food and running a food business such a labor of love.

How did you make the decision to leap from full-time finance to your food business?

The decision to take the leap and make Bicycle Banh Mi a legitimate mobile food business happened after the SF Street Food Festival in 2012. We entered a contest to win a booth at the festival and kitchen time at La Cocina (a food business incubator). It was a long shot, but the stars aligned for us that day and we won. It took selling a thousand bánh mi sandwiches over the course of 6 hours that gave my Mother and I the confidence to sign our first lease to a shared commercial kitchen space in the Mission.

What is the most influential piece of advice you’ve received and from whom?

Melissa Cohen, a chocolate chip cookie entrepreneur and owner of Salty Sweet, gave me some really great advice the other day – “take a chance on yourself.” It’s incredibly simple, but I’ve learned that taking chances are essential to starting and running a business. It’s a valuable lesson in learning how to trust yourself and have confidence in the decisions you make.

Nicest compliment you’ve been given about your food.

I have two that tie for nicest compliment:

(1) A Mother in SF sent us an email after having tried our slow cooked pork bánh mì sandwich at the SF Street Food Festival last year. She told us that her baby is an extremely picky eater, but absolutely loved our slow cooked pork. If a really picky baby gives our food two tiny thumbs up, I feel like we gotta be doing something right!

(2) My friend Kasey told us that what makes our bánh mì different than others is that when she takes a bite, it makes her feel like home. That statement truly captures the essence of what we strive for with Bicycle Banh Mi – a home cooked meal. Whenever my Mother cooks, she says she cooks as if she were making food for her family. And that is how I’ve learned to cook. As Bicycle Banh Mi grows, it’s important that feeling comes across clearly to everyone who tries our food.

If you weren’t doing this, where in time would you be and what would you be doing?

The future? I always loved the Jetsons more than the Flintstones. If I weren’t doing Bicycle Banh Mi, maybe I would try to fulfill my dream of being an animator at Pixar. Some girls liked horses. I ran a pretend animation studio in the living room.

Why Feastly?

The Feastly community is really amazing. I attended a Feastly event for the first time last month and had a blast. Firstly, everyone shares a passion for food. Secondly (but not as obvious), everyone embraces the idea of being part of a sharing economy. It’s exciting to feel like you are contributing to a movement that connects people in ways that are new and unheard of, but make total sense. For Feastly, having an online platform that brings the focus back to the dinner table is refreshing.

Thank you Jess for participating and thank YOU for reading about and supporting these entrepreneurs of our food movement! Follow us on Facebook to be in the know of Feastly events happening near you. #FeastOn


Start 2014 in Feasting Fashion: Win a FREE Feastly Meal

The year is drawing to a close and we’ve got a contest of Feastly proportions for you and our beloved community. Thank you for being a part of our food journey in 2013!

January 6th marks the Feast of Epiphany, at Feastly HQ we love anything that revolves around feasting and discovery, so this winter we want to treat you to a feast of your own.

Here’s how it works: from 12/29 through 11:59pm PST January 5th Tweet at us with your 2013 #foodepiphany. On January 6th we’ll choose 3 winners, who will have a Feastly meal prepared and served in their home for five of their friends. Or if you’re a cook, and want to take over the kitchen, we’ll gladly foot the grocery bill and send someone to clean the dishes. We’re just in the spirit of giving these days!

So what kind of food epiphanies are we talking about? Here’s some from our team this year:

  • Noah went pescartarian for a month

  • all of us attended Feastly meals and found social dining bliss

  • Danny made friends with a farmer’s market vendor

  • Lauren decided she actually likes brussel sprouts

So what are you waiting for? Please tweet to @eatfeastly with your #foodepiphany hashtag and we’ll be sure to feature our favorites. On January 6th we’ll notify our three winners.


(Restrictions: winners must be following @eatfeastly on Twitter, located in the NYC, DC metro or SF Bay Area, and available to have their meal in a home venue of their choice by 02/28/2014).

“Ever Want Your Own Restaurant? Here’s Your Chance” Feastly in Life Edited


Ever Want Your Own Restaurant? Here’s Your Chance

We’re loathe to call things the “Airbnb of…” dog-biscuits, chessboards, whatever. We are sure peer-to-peer marketplaces have a prelapsarian past, but few enterprises have made purchasing services from your friends and neighbors as easy as Airbnb. So unfortunately, we have to designate a great new venture called Feastly the, ahem, Airbnb of restaurants.

Feastly allows chefs and gourmands to transform their homes into their own restaurants without all that overhead and investment of a traditional restaurant. Conversely, it allows diners an alternative to the traditional restaurant.

It’s pretty simple: As a chef, you register on Feastly’s site. You determine the menu, the price, the date, how many feasters you can handle, etc. Feastly fills the seats, handles money and takes a modest administrative 12% cut.

As a diner, you browse and sign up for dinners in your area (right now, their main markets are Washington DC, NYC and San Francisco). More than just a restaurant, the Feastly experience awards diners with home-cooked meals and a unique social experience, or as Feastly cofounder Noah Karesh put it, “The dining table is the optimal social network.”

We’ve been using Feastly chefs to cater the LifeEdited dinner parties and are very impressed with the quality of food and service.

We asked Mr Karesh some other questions about how Feastly started and how it works.

Why did you start Feastly?

Feastly came from my travels to Lake Atitlan,Guatemala. I was struck by my inability to find authentic, local food there and convinced a local to invite me over for dinner. Sitting around his family’s table, I had my “a-ha” moment realizing that it shouldn’t be so hard to eat local food and meet people when traveling. Feastly was born over Start-Up Weekend DC in November 2012 and a year later, we’ve hosted hundreds of meals for thousands of Feasters. One of my many goals with the platform is to bring Feastly to Lake Atitlan.

Do you know ahead of time what will be served? Can you make requests?

Yes, our chefs post menus online ahead of time so that Feasters can search for their favorite dishes or chefs. For those with food restrictions, our chefs do their best to cater to any food issues. Thanks to our feedback forms, chefs can receive immediate feedback on their meals and get ideas from Feasters for future meals and how to improve the overall user experience.

How much do dinners typically cost?

Our meals range from ice cream tastings to brunch to seven course dinners and may range from $5-200 with the average meal costing $38.50 [booze is sometimes, but not always, included in price.]

Do you think your approach could replace going out to a standard restaurant?

Yes, but even more than just replacing people’s reliance on restaurants to “eat out,” we are increasingly serving as a social network for our Feasters. Our users come for the food, but increasingly stay due to the positive relationships they are building around the dinner table. We’ve helped to introduce couples, business partners, friends and activity partners over meals.

What about markets you don’t serve yet? How can people get involved?

We’ve been excited to see so much positive feedback in NY and DC and soon SF, and we get emails daily from people around the world encouraging us to open in their cities. Like our peers at Airbnb, we are eager and working to expand globally, so that we can bring the best of Feastly everywhere. We are also eager to bring on more chefs, and like to work with local partners eager to bring Feastly to their communities. We’re always open to new ideas and partnerships and it’s best to reach out at info@eatfeastly.com.

Read the article here.

“The Supper Class” Feastly in the NY Post

NY Post

The supper class

Young New Yorkers are ditching the potluck for elaborate dinner parties

By Sara Stewart

What’s the secret to a memorable New York dinner party? For Paul Wagtouicz, 39, and his boyfriend Noah Fecks, 38, it’s carefully choosing recipes from one of the 815 issues of Gourmet magazine they’ve collected — that’s every one ever published, from 1941 to 2009 — cooking multiple courses from scratch to perfection and serving them by candlelight in their Alphabet City “micro-studio.”

“We do one issue a week,” says Wagtouicz, who works as a food photographer and estimates it will take him and Fecks more than 15 years to get through every issue.

Gone are the days when one might simply boil some pasta, whip up a basic tomato sauce, heat some bread, invite pals over and call it a feast. If you’re going to compete with the awesome, ever-multiplying culinary hot spots in New York where your friends could be eating — but aren’t because they came all the way over to your place, a major slog from the subway station on a chilly night — you’d better be prepared to dazzle them with a gourmet meal, perfectly mixed cocktails and heady themes and conceits.

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Noah Fecks (in cap) picks recipes from vintage issues of Gourmet for his multicourse dinner parties.

“A dinner party might need to be a little bit more thoughtful than it used to,” cautions Geoff Bartakovics, founder and CEO of the daily food-and-drink-culture newsletter Tasting Table. “These days everyone is watching food television, subscribing to magazines and eating at great fancy-casual restaurants,” he says. “They simply know more. So I think you do need to try a little harder.”

Web producer Laura Ratliff, 23, certainly puts some effort into it when she and her boyfriend host dinner parties with high-end dishes, often ones they’ve had eating out.

“When my guests come over, they’ll be served what I would eat, which happens to be better than what 90 percent of people eat,” she boasts. “The last party, we did five courses — we went a little all-out with it.”

The evening started out with an appetizer of scallops in an herbed broth with baby radishes and ended with a dessert of caramelized roasted pineapple with creme fraiche. They went so far as to move their furniture out of the living room to fit a rented dinner table.

The rise of such high-maintenance dinner parties is part of a larger trend: More New Yorkers are staying in and cooking. According to the 2013 Zagat Survey, city dwellers are cooking at home (6.7 times per week on average) more than eating out (6.4 times per week) — for the first time since Zagat started tracking the data seven years ago.

Of course, that’s partly due to economics, but it also seems to reflect a desire for a more intimate dining experience, says Noah Karesh of Feastly, an online service that helps connect dinner-party experts with wannabe hosts.

“We have this whole movement away from the traditional brick-and-mortar restaurant, like with pop-up [restaurants] and food trucks,” he says. “People want to feel closer to their food. And restaurants can lack a sense of dynamic-ness, a sense of authenticity.”

When Brooklynite Jess Kantor, head of marketing and content for livestream.com, has a dinner party, it’s rarely lacking in those qualities. Two years ago, she and her friends started a regular gourmet gathering they cheekily dubbed “Chez Bushwick.”

“We would get together at noon on a Saturday, cook for four or five hours, make a huge mess and then people would bring more food and booze,” Kantor, 31, recalls. “The first couple of them, we would finish with Valrhona-spiked hot chocolate and homemade marshmallows.”

“Chez Bushwick” has since expanded from intimate loft dinners to sprawling, epic meals that sometimes move outside the city.

“A big group of us recently went out to our friend’s lake house, about 25 of us, and it was like a Food Network challenge,” she says. “The fun of it is, like, this beautiful chaos. There’s no way we could do it in a restaurant.”

For another country dinner, she relays an even more idyllic scene: “We had a bunch of architects in the group, and they constructed a huge long table while we were cooking. I kneaded bread overnight and made it in the fire. We cooked fish on the fire, and did a big kale vegetable salad and roasted potatoes,” she says. “We had the most epic dinner party.”

But, as lovely as such gatherings may be, the epic dinner party “can turn into a kind of brinksmanship,” says Tasting Table’s Bartakovics, who claims his parties can intimidate guests who then won’t cook for him, fearing their kitchen skills will fail to match his.

To that end, he doesn’t consider it a victory — or a great party — when people tell him they’d never dare invite him over to their place in return. “That’s the opposite of what the dinner party is supposed to engender!”

Tips for the perfect dinner party

Tasting Table CEO and expert host Geoff Bartakovics shares his tips for hosting with elegance and ease.

* Keep calm: “Chill out,” says Bartakovics. “The intention here is not to impress anybody but to create an environment in which your guests can relax.”

* Pour generously: “You have to have a very strong cocktail ready to go . . . So within five minutes of people arriving they can take the edge off,” he says. Then, “it doesn’t matter what you’re serving.”

* Avoid the cheese plate: He advises against “plopping” a self-serve appetizer in the middle of the cocktail table. “People can have a little apprehension about grabbing stuff and not looking like a pig.”

* Embrace the one-pot meal: “Any kind of braised anything you can do . . . [so it can] sit in the oven or a Dutch oven until you serve it — those are your slam-dunks. You can prep it the night before.”

* Never leave ’em wanting more: “Don’t [let guests] go home hungry. It’s a cardinal sin if someone leaves one of my parties and stops off for a cheeseburger on the way home.”

Join us at The Mesh in San Francisco

We’re excited to be part of the mesh 2013, a global gathering and cultural immersion in the sharing economy ecosystem and community. mesh2013 brings together the instigators – entrepreneurs, designers, city planners, engineers, makers, artists, doers, dreamers, proto-typers and futurists – those actively building products, services, policies, and communities. We are experimenting relentlessly with new forms of access, openness, business models, delight delivery and enriching our world. It’s time to rethink and re-emerge together.

Learn more here.


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