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.
Tomato sauce is fine and good most of the time. But, some days, you pine for pig on your pasta. Spaghetti alla carbonara is sure to sate your suine-filled cravings. Pan-crisped pancetta and aged pecorino adorn this pasta.
Fried olives are a classic appetizer in central Italy. Some recipes call for stuffing the olives with grated cheese and prosciutto. Others keep things simple — dredging them in breadcrumbs and frizzling the crusted olive in hot oil.
Today we welcome Jess Nguyen to share her story of how she went from financial analyst in downtown cable car laden San Francisco to distributing delicious street food from the back of her bicycle in and around the Mission. Jess was the first speaker at our Food Entrepreneurs Series – a Feastly initiative to celebrate our community and incredible roster of talented cooks and innovators. She shares her story below. Why are you a food entrepreneur? When I was in grade school, kids used to look inside my lunchbox and get so jealous of what my Mother made for me. 20 years later, not much has changed. I can make my own lunch, but my Mother’s cooking is still unbeatable. My Mother, Kim, is my inspiration and working with her has allowed us to pursue this food venture in San Francisco. She has an intuition for Vietnamese flavors and ingredients that go beyond anyone I have ever met. While I’m very driven by the challenges and opportunities from starting a food business – at the end of the day, much of the credit belongs to her. …