Andrea Loeffler is a private chef with a passion for simple ingredients and local, sustainable food sources. A rural Vermont native, she is a graduate of Bauman College of Holistic Nutrition and Culinary Arts in Berkeley. Andrea is inspired by the Bay Area’s bounty and her various travels, and she attributes her love of color and texture from her background as an artist and ceramicist.
We caught up with Citizen’s chef and creator, Jenny Vascotto, to find out more about her charitable concept, what’s in her fridge, the food podcast she loves, and the one ingredient she won’t touch.
This tart is composed of three elements: lightly poached rhubarb, pate brisee (tart dough), and creme patisserie (pastry cream.)
Chef Marion combines two favorite recipes to get one killer appetizer — Mechouïa toasts! Savory marinated peppers, diced tomatoes, and good quality bread make this recipe one you’ll want to add to your entertaining (or daily) roster of keepers.
Boeuf a la Bourguignonne is perhaps Burgundy’s most iconic dish: a rich beef stew made famous in America by Julia Child, prepared from marinated beef simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.
Since 2009, Portland Dining Month has celebrated the city’s acclaimed dining scene. This year, over 100 restaurants are participating, and we’re happy to announce that popups are being recognized as an official participant for the first time in its nine-year history! Throughout the entire month of March, our amazing community of Feastly chefs is hosting three-course meals for just $33. From Cameroonian to Celtic, they’ll be serving up a diverse array of cuisines, many of which can’t be found in brick-and-mortar restaurants.
From the passionate home cook to the Michelin-grade veteran, Feastly is helping chefs push the bounds of dining and live their culinary dreams. We’ve seen them turn pop-ups into their own restaurants, side hustles into a real gigs, and unknown names into recognizable brands. We’re humbled and grateful to be part of their journeys, and we’re proud to celebrate their amazing successes!
Feastly San Francisco is bursting with new chefs this month. Their cuisines span the globe, from Ethiopian and Creole to Egyptian and Lebanese. They’re bringing new and creative concepts, like charity-forward Southern dining, DIY pizza-making, handmade soba noodles, vegan Vietnamese and so much more.
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.
Vegan cooking classes, dumplings and vodka, jerk chicken, and so much more — Feastly’s newest chefs are hitching a ride to Flavor Town.