Author: Phi Tran

Los Angeles, Meet Your Newest Chefs

Say hello to the newest chefs of Feastly Los Angeles. From Creole flavors with Japanese techniques to new restaurant concepts, our new LA chefs are full of amazing culinary talent. Check them all out below.   Based in Chicago, NudeDudeFood is a personalized catering-event company composed of Seth Bradley and Ryan Van Voorhis. Seth is a former trader turned musician turned hospitality expert, while Ryan  is social worker and passionate home cook. They may or may not cook with shirts.   Michael began his kitchen career as a 15-year-old dishwasher in rural Virginia. He worked his way up the ranks at various establishments in his home state before making his way to LA, where he cooked at top restaurants like The Larchmont and Joe’s. Michael is now working on his first restaurant opening, Fellow, an eclectic American concept slated to open late 2017.   After graduating from Le Cordon Bleu in Hollywood, Kenneth became a chef to the stars. He is now the executive chef of Kreations Events Services, a catering company specializing in custom events. For his …

Portland, Meet Your Newest Chefs

Say hello to the new lineup of chefs, spirits professionals, and culinary organizations joining Feastly in Portland. Experience an Indian supper club, cocktail-making workshops, a James Beard winner’s Russian pop-up, and more.   Emily is a spirits industry veteran who has led educational initiatives for several international whiskey brands. She is the founder of the recently launched Portland Whiskey Society and owner of fern + shaker, a cocktail company focused on educating people about spirits through beautiful, seasonally-focused drinks. Her Feastly debut includes fall-themed cocktail workshops. Hailing from the central coast of California, Chef Daniel trained at the Culinary Institute of America in Napa Valley. Passionate about highlighting the best of the season, Chef Daniel fuses Mediterranean style with classic French technique. His next pop-ups feature homemade porchetta, cassoulet, and more. Thali Supper Club focuses on the regional flavors, hospitality, and history of Indian cuisine. They have been recognized as a Best Pop-Up Restaurant in The Oregonian as well as a top “un-restaurant” by Portland Monthly. Join them for a dinner celebrating Diwali, or India’s …

Instagram Favorites of the Week: SF Edition

Our community of diners are avid food lovers with a great eye for beautiful imagery and so this weekly column celebrates great Instagram photos from Feastly events taken by you, our biggest fans. We’ll be picking one photograph from the list each month for a giveaway of a free seat to a Feastly event. Just tag your photos with #feastly for consideration.

Want to attend an event to take your own snaps? We’ve added links to the chefs’ events below each image.

Weekend Reading: The Best of Food Writing From Around the Web

Get ready to get lit on the literary. We’ve got the best culinary news and stories for your weekend consumption. + TIL: avocado toasts were an Aussie invention from the 1930’s. Who knew this popular millennial dish was so historic? But even in 1931, avocado toast wasn’t new. In 1920, in the Covina Argus, a newspaper from a town in the San Gabriel Valley, a writer named Martin Fesler gave his recipe for Avocado on Toast: “Remove the skin and mash with a fork. Spread thickly on a small square of hot toast. Add a little salt and pepper.” He called it one of the nicest ways of serving avocado. + People will milk anything these days – even bananas! + Restaurants are keeping their doors open all day  from morning to night because food-ing for a living is hard. It’s even harder if you want to be profitable. As formal fine dining takes a backseat to more casual fare, the all-day destination makes sense. Continuous dining lets restaurateurs tap into the same mores that are …