To celebrate No Waste August, we compiled our recent, favorite food waste reads! So go ahead…get trashy with us.
These delicate, classic cookies get a delightful twist from the ground Earl Grey tea leaves in the batter! A staple on the afternoon tea table, madeleines are perfectly sweet and soft-textured. They are best enjoyed fresh out of the oven, so try and enjoy them within an hour of baking!
Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
Veteran restaurant chef Jason Fullilove graduates from pop-up to brick-and-mortar.
We’ve harvested this week’s new crop of food reads! From visual food puns and the US mushroom capital to a floating food forest and the Queen of French Fries, this list is sure to delight. And make you salivate.
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.
Chef Ed Sablan is the chef/owner of Portland’s popular food cart, PDX671, an homage to the food of his Guamanian home. Ed recently started hosting pop-up dinners with Feastly Portland, and he’s been dazzling diners with his expertly grilled meat and vegetable dishes. Want to see the master at work? Get Ahead Of The Game Ed’s recommendation is to sous vide your proteins, especially if you plan on feeding a crowd. You can do it in advance and it helps tenderize the cuts. “I season and marinade my spare ribs, then sous vide them for about three hours at 75 degrees Celsius.” When you’re ready to serve, re-heat in a water bath, remove them from the bags, and finish them on the grill for 10 minutes. Don’t worry if they look grey at first – the grill will give them a nice caramel color. Fuel The Flavor Ed always chooses to grill over charcoal or wood “because it contributes the most to flavor. Want less flavor? Use gas.” Fan The Flames When you’re grilling, a …
Why Facebook Events? Feastly is an event-based platform, so Facebook events are a natural fit. Also, Facebook events are a great way to get the word out about your pop-ups. Users can invite people and interact with them via the Events. Lastly, Facebook suggests Events based on user interest and/or location, making your meals fully discoverable. IMPORTANT: Facebook events should be made from a business page, not a personal page. Why? Feastly (or any other business page) cannot co-host events made from a personal page. Ads cannot be created for events made from a personal page. Users in your geographical area are more likely to see and interact with a business page. Business pages gain views and grow an audience over time. Don’t have a business page? Click here to get started. How to use this tutorial If you’re new to Facebook Events, start from the beginning! If you have experience, jump to the section that best fits your needs using the table of contents below. Each section contains helpful info and a link to …
How To Open A Pop-Up Restaurant 101 The pop-up restaurant was once a temporary set-up for chefs in between restaurant jobs. However, it has become a mainstay in urban epicenters globally. Want to know how to open a pop-up restaurant yourself? That’s where we come in. For over three years, Feastly has been helping cooks to design pop-up concepts, build brands, and host thousands of adventurous diners in cities across the country. Using this guide as a starting point, you too can open a successful pop-up restaurant! STEP 1: CHOOSE YOUR PURPOSE Before opening up your pop-up, decide why you’re doing it! Step 2: Build Your Concept The most successful pop-up restaurants have food that tells a story. This should be something easy to describe and simple for diners to understand – if you can’t succinctly explain the concept of your pop-up restaurant, chances are your audience won’t be able to either. Here are some examples from Feastly chefs who maintain unique, cohesive concepts for their pop-up restaurants: STEP 3: FIND A VENUE Most cooks don’t have …
A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.