We’re seeking FOH superstars to manage our multiple pop-up dining venues! We host events seven days a week, from nightly dinners and weekend brunches to corporate events, private parties, and happy hours. Duties Include: Managing venue schedules Organizing guest lists at events Opening and closing venues for chefs Supporting chef efforts in setup, service, operations, breakdown and clean up Acting as brand ambassador during events by engaging guests and creating advocates Must Be: Dynamic, engaging, and extroverted Positive, articulate and personable Organized and efficient Flexible and willing to pitch in for anything! Available on nights and weekends Restaurant FOH experienced preferred. To Apply: Please submit your employment application form below. Loading…
I developed this recipe as the perfect companion to accompany eight-hour smoked pork shoulder, with it’s gooey molten cheese center and pillowy, toasted top. These arepas are a versatile bread that are simple to prepare; rendered pork fat and pork stock reinforces that this is a vessel for pork umami.
1. You know a food is royalty if it has its own day dedicated to it. 2. Any food that provides an option to go “Baja style” should be applauded. 3. An amazing, juicy taco can take you out of this world and beyond. 4. You can enjoy tacos for both dinner AND dessert. 5. You have the opportunity to eat SIX different tacos by three different chefs all in one single sitting. Yes, you’re welcome. Join us Saturday, October 17th for Feastly’s fourth showdown featuring fish tacos! What: SF “Fish Taco Showdown” Pop-up Who: Feastly When: Saturday, October 17th 6:30pm-8:30pm Where: Secret Pop-Up Space in Mission, SF How: Book Tickets Here Fried, battered or grilled… which will be the winning dish?! YOU be the judge! The competition is sizzling and will feature taco dishes from top Feastly chefs Geoffrey Reed, Tracy Goh, and Mystical Greatrick. Are you ready to jump into the fun!?
Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish.
Social media is home to everything from viral animal videos and recipes to editorial content and hard-hitting news. It’s also a great way to market pop-up meals to hungry audiences! This quick guide covers Facebook and Instagram, two strong social media tools you can use to promote your brand and events.
Galettes are rustic, scrumptious and sure to have your guests salivating. Instead of a butter, the crust in this recipe uses olive oil. The oil makes for a smooth, easy to shape dough.
After 23 years in Malaysia, Tracy spent more than 5 years honing her cooking skills in Australia before bringing them to San Francisco’s Sunset neighborhood.
Growing up speaking St. Croix’s native Crucian dialect, Ralph’s come a long way to share his story and cuisine with NYC’s hungriest eaters.
We’re partnering with Tasting Table to give you, the beautiful Feastly community, the chance to win some delicious prizes. One lucky winner will receive a Vitamix, $100 in Feastly credit, a subscription to Brooklyn Magazine, and all access passes to Taste Talks. Follow this link to enter the sweepstakes: http://tastingtablesweepstakes.com/lander/freshstart2015
Pomegranates and persimmons. Hats and mittens. Let’s not forget puppies and kittens, because who doesn’t like a good thing when they come in pairs? That’s why Feastly is teaming up with you to spread love with food. For every Feastly meal you purchase this December, we’ll donate a meal to Feeding America. With your help, the Feeding America network of food banks can provide service to 46.5 million people in need across the United States, including 12 million children and 7 million seniors. Through a network of 58,000 pantries, meal service programs, and other charitable food programs. The food pantry has been a huge blessing. And I do hope that someday I won’t have to use it anymore. But in the meantime I am so fortunate that it is there to help. And to everyone that makes the food pantry possible, I am truly thankful to you. – Derek