All posts filed under: artisan

[VIDEO] San Francisco’s Porridge Revival

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.

Chefs Reveal Their Favorite Knives

    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!”

Geoffrey Reed of Ichido: A Chef Who Catches What He Cooks

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.  

This Pastry Chef Traded Nougat For Noodles

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.