Why aren’t more Latinos spearheading their own food movement? It’s a question that Los Angeles Mexican chef Henry Orellana is trying to answer.
Kantine Porridge Popup Video credit: Moe Brandi & Jakob Balslev of NomHQ Porridge is runny or grey no longer! On February 5, Chef Nichole Accettola of KantineSF hosted her first “Nordic Porridge Brunch” in the Mission. The menu, comprised of savory and sweet porridges with diverse stir-ins and toppings, showcases one of Nichole’s favorite food memories from her time living in Copenhagen, Denmark. Want to learn more about Nichole and her Scandinavian pop-up? Check out our interview.
Knives are arguably a cook’s most important tools, so we asked some Feastly chefs about the blades they can’t live without. What we got was a whole lot of inspiration to add to our proverbial (and literal) knife block. Curious about knife care? Here’s what some of our chefs do: Tommy Brown hones his knife with a steel before and after every use. Frances Ang only uses Japanese water stones to sharpen his knife. Lindsay Kinder takes her knife to a butcher every three months to get sharpened. Joey DeBruin stores his knife in a block and hones it once for each hour that he uses it. Charles Hanks and Pietro Butitta both use 1000 grit whetstones to sharpen their blades. Elizabeth McCoy keeps her knife in a clean, dry cloth when not in use. And just remember: always hand wash and hand dry your knife! As Morimoto once said: “Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in the dishwasher!”
“Fine dining” evokes images of the white tablecloth and the triple-digit tasting menu, but it goes far beyond an ornate and expensive meal. According to Mauz, what distinguishes fine dining is the deep commitment to deliver guests “a seamless experience of comfort and luxury” from the moment they enter.
IcIchido Chef Geoffrey and Ichido from Patrick Wong on Vimeo. This summer, I had a chance to go fishing for my first time with Feastly chef, Geoffrey Reed. Geoffrey, the visionary behind Japanese pop-up, Ichido, fishes whenever he gets a chance so that he can give his diners a literal taste of the Bay. After our catch, I was able to see how Geoffrey prepares for Ichido, course after course. Because each dinner depends on the catches of the week, every experience is different. And every experience is tasty.
Like so many others, Margie Arbizo’s path to becoming a chef started in childhood. She cites her family as her biggest creative influences: her mother is an artist…
In November of 2013, the Philippines was hit by Haiyan, a typhoon that devastated the country and killed over 6,000 people. Chef Francis Ang and his wife Dian were fortunate enough to survive, and they returned to the U.S. determined to raise money for their home and all who had been affected by the disaster. They hosted their first Filipino dinner as a fundraiser, and Pinoy Heritage was born.
Chef Aron Habiger has lived Mallman’s mantra. Formerly of Ludo Lefebvre’s Petit Trois in Los Angeles, he shed his traditional restaurant role of chef de cuisine for a life on the “edge of uncertainty.”
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.
Oakland’s Forage Kitchen, the brainchild of food entrepreneurs Iso Rabins and Matt Johansen, scratches the itch of cooks, eaters, and general food-aficionados. In fact, FK’s website boasts it as a “home to anyone who loves food.” A commercial kitchen, event space, cafe, and growing lineup of dinners and culinary workshops make up this commissary-like enterprise. Forage Kitchen’s main feature is in fact, the kitchen, which is available to novice cooks and veteran chefs alike. Varying levels of membership grant you use of everything from the double-stack convection ovens to the Cryovac, and a dishwashing station means you can pump out Grandma’s bolognese all day without scrubbing the pots. FK’s cafe has a small yet well-appointed menu of sandwiches, salads, and the extremely intriguing umami-rubbed roasted chicken, complete with yuzu mayo and nasturtium chimichurri. But Forage Kitchen is not just a co-working space. It’s also a full-service venue with in-house chefs. Their latest culinary series is the Sunday Supper Family Meal, modeled after those served to restaurant employees–a casual dinner with delicious offerings, hefty portions, and friendly company. Held every second Sunday, the …