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.
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 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:
Join Feastly as a Chef
View Chef Anthony's Events
View Chef Sean and Marisol's Events
View Chef Daniel's Events
View Chef Julia's Events
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:
Join Feastly as a Chef
View Little Llama's Events
View Chef Ryan's Events
View Chef Nina's Events
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.
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!
Feastly talents know no bounds, so we're celebrating their accomplishments with this hall of fame. From ever-changing Japanese omakase and authentic ramen to family-style Filipino and beautiful French macarons, here are some of the best performances from last year.
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.
"As a chef, marketing meals in the modern world is a complicated process. Over the years we’ve worked with thousands of chefs, and as result we’ve been able to distill some key learnings and paths to success. Our goal is not only to help you sell meals, but to help you grow your brand and achieve whatever goals you have for yourself. In this first installation of our webinar series, we talk about building a feedback loop in order to grow an audience and work efficiently, and how to leverage some key features of social media channels to sell your events out in advance.
There's lots of information here, but if you take the time to read and implement it into your own efforts, we are confident it will yield results."
Our chefs make Feastly what it is--a diverse collection of experiences to tantalize every palate and suit every fancy. We're so proud of our lineup that we're highlighting some new additions and seasoned veterans.
These chefs are taking it to the next level, bringing their years of experience from high-profile culinary establishments. This Michelin-grade and award-winning crew is elevating the average popup meal, creating delicious dining experiences from the traditional to the avant-garde.
* denotes Michelin stars acquired by the restaurant as of 2016.
His career began in San Francisco fourteen years ago at Jardinière and The Grand Cafe, two of the city's long-standing institutions. After honing his skills on the line, Chef Brandon relocated to Seattle to establish several area Italian restaurants.
In November of 2013, the Philippines was hit by Haiyan, a typhoon that devastated the country and killed over 6,000 people. Chef Francis Ang and his wife Dian were fortunate enough to survive, and they returned to the U.S. determined to raise money for their home and all who had been affected by the disaster. They hosted their first Filipino dinner as a fundraiser, and Pinoy Heritage was born.
Chef Aron Habiger has lived Mallman's mantra. Formerly of Ludo Lefebvre's Petit Trois in Los Angeles, he shed his traditional restaurant role of chef de cuisine for a life on the "edge of uncertainty."
Most newlyweds spend a week honeymooning on a Hawaiian beach or trekking around Europe. Chefs Laura Millan and Sayat Ozyilmaz started their married lives on a road trip across the US and Mexico, "staging" at restaurants in each city they visited.
Most football players aren't found in the kitchen. A former Division I running back at Dartmouth, Tommy Brown got his start sourcing and prepping meals for his roommates as an alternative to campus dining.
On May 8, 2016, renowned Bay Area Chef Tu David Phu served an ocean-themed, five-course dinner featuring locally harvested seaweed from the California coast to kickoff Farm to Fork SF's immersive pop up series at The Village in San Francisco. This is a short clip from a series of videos played at the event.
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.
At the intersection of its many flavor-rich borders comes the dynamic cuisine of Burma. It’s tough to get away with salad as a major selling point, but Burmese cuisine manages to do it with style. Which makes more sense when you consider that Burmese salads feature ingredients like crunchy roasted peanuts, dried shrimp, and crispy beans and seeds. Not the delicate salads of your neighborhood cafe, these are hearty, sumptuous dishes that can pull their weight as entrees. The popular tea leaf salad is named for its pickled tea leaves or “lahpet,” an ingredient that is not only unique to Burma but its beloved national delicacy. Even the serving style is unique - traditionally the lahpet is placed in the center and surrounded by piles of the other ingredients, with diners hand-tossing it as they eat. In San Francisco you’re more likely to find the local additions of lettuce and tomato, which Chef Ma incorporates into her tea leaf salad along with jalapeños and red onion.
But salad is just one component of Burmese cuisine. Heavier dishes feature staple ingredients like fish, ngapi (shrimp or fish paste), and rice. The national dish, Mohinga soup, includes all of these, and at least a dozen more. It’s traditionally eaten for breakfast, but with main components like catfish and vermicelli or additions like hardboiled eggs and chickpea fritters, it’s a popular course throughout the day. Burma, now known as Myanmar, is bordered by five other counties, so Burmese versions of dishes like Indian biryani, Chinese stir-fry, and Thai fried insect snacks are prevalent. All of these influences result in a cuisine that is diverse and dynamic, even resisting attempts to be constrained by formal recipes. And no two chefs cook it exactly the same way. The timing is often more important than the specific ingredients, and, like Feastly’s Chef Ma can tell you, some dishes take days of simmering and stewing to take on their full flavors. And the effort is worth it, because with so many contrasting textures and flavors tossed into heaping bowls, you’re bound to come away surprised, satisfied, and very, very full.
See Burmese Meals by Chef Ma in San Francisco