Veteran restaurant chef Jason Fullilove graduates from pop-up to brick-and-mortar.
Transport yourself to France with this simple yet impressive dish – steamed mussels and garlic bread. Voila!
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.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
Chef Lee is the chef and teacher behind Made2Gather, an Oakland-based cooking school and pop-up entity. Her cuisine melds her Israeli-South African heritage, her travels, and anything else that inspires her!
Lois Leonhardi is a private chef, yoga instructor, ayurvedic coach, and overall wellness expert. She left a career in finance to travel the world and learn the secrets to a balanced life!
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.
“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.