All posts filed under: feastly chefs

Pop Up Duo Brings Breton Cuisine To Portland

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.

[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!”