Say hello to the newest roster of chefs at Feastly Portland! From a chef who combines cooking and game to a babka enthusiast, this list is chock full of culinary talent. Want to join the crew? We’re accepting applicants now:
Say hello to the newest roster of chefs at Feastly Los Angeles! From a Peruvian taco duo to a chef trained in Senegalese cooking, this list is chock full of culinary talent. Want to join the crew? We’re accepting applicants now:
A bit of activated charcoal makes this Halloween cocktail a little spooky in the best way.
Meet the newest additions to Feastly San Francisco’s lineup of talented chefs!
Feastly talents know no bounds, so we’re celebrating our chefs’ accomplishments with this hall of fame. From Asian noodle soups and family-style Filipino to gourmet burgers and handmade pasta, here are some of the best performances from last year in LA.
Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
Veteran restaurant chef Jason Fullilove graduates from pop-up to brick-and-mortar.
This gorgeous, layered cheesecake is bursting with summer flavors – Meyer lemon, blueberry, and lavender. It’s entirely plant-based and also raw, making it as impressive as it is delicious.
These simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these “umami bombs” have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes.
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.