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Behind The Feast: Chef Nichole Accettola’s Scandinavian Restaurant In-The-Making

Nichole Accettola is a classically trained chef with more than 20 years in the food industry. She spent a significant part of her career abroad in Copenhagen, which greatly influenced her approach to cooking and the way she views food.

In 2015, Nichole moved back to the United States to begin the process of opening a brick-and-mortar restaurant in San Francisco. At the same time, she’s been hosting pop-up events with Feastly and has her own stand at the Ferry Plaza Farmers Market every Saturday, where she sells her Scandinavian-style open-faced sandwiches–a must-try!

openfacedsandwish

Book seats to Nichole’s pop-ups

1. What is food to you?
Food is an expression of who we are at a particular point in time. I may cook the same dish two days in a row, but depending on my mood, the resulting dish can be completely different.

2. How and when did cooking come into your life?
I don’t know when cooking came into my life. I come from a big Italian family. It feels like it’s always been there.

3. Who is your food role model?
My food role model is Julia Child. I had the pleasure of meeting her several times in Boston, and I tell you, there was an aura of greatness around her. I was simply in awe.

4. What do you love about hosting with Feastly?
Executing a food event on your own can be a cumbersome task, and Feastly makes every aspect of hosting an event easier.

5. What are you cooking goals/dreams right now? And in the long run?
I am hoping to open a fast-casual Scandinavian-inspired brick and mortar restaurant in San Francisco next year. (Check out www.kantinesf.com!)

scandinvian

6. Favorite meal/feast you’re ever had?
Years ago, my husband and I spent our summer vacation in Italy. One day, after many hours of sightseeing, we stopped for a late lunch at a fattoria. We sat outside on the patio, surrounded by the most outstanding view, while drinking amazing wine and eating a few simple plates of handmade pasta. A feeling of extreme happiness overwhelmed me and it showed me that it’s often the simplest things that matter most.

7. What’s your most memorable moment hosting strangers at a dinner party?
I remember doing a dinner party with a good friend of mine years ago. We loved making food together, but we didn’t know much about making food for private events. When we got to the pasta course, I dropped the gnocchi in the boiling water, and they all dissolved into a potato mush. What a disaster!

8. What’s the one thing you always keep in your fridge?
Duck fat

9. What is the go-to dish you make for yourself when home alone?
Something with eggs – I will never tire of any egg dish.

10. Weapon of Choice (in the kitchen):
My microplane

11. You’re stranded on a desert island. You can only have one ingredient, but unlimited amounts of it. What is it?
Egg!

12. A fun food fact:
I love peanut butter, but it’s kind of gross to think about it not being just peanuts. “According to the FDA, peanut butter can have 30 or more insect fragments per 100 grams and one or more rodent hairs for every 100 grams.”

13. What’s the cheesiest food pun:
Pun? I don’t know. But I DO know what kind of cheese you have to offer a bear to get him to come out of his cave: Camembert

14. What’s a food trend that you’ve heard of lately?
I know a few people who believe that recipes using cannabis will be the next big craze.

Book seats to Nichole’s pop-ups!

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  1. Pingback: The Michelin-Grade Chefs Behind The City's Best Restaurants - feastly

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