Did Kitchit Tonight force the demise of the Kitchit Marketplace?

(Note: all the photos shown below are from chefs who’s talent was available through the Kitchit Marketplace. To hire these chefs, you may now contact them directly.)

With Silicon Valley in its backyard and the riches of California’s farms all around it, the San Francisco Bay area provides what is arguably the perfect intersection of food and technology. So, it should be no surprise that the Bay is also a hotbed for start-ups in this very busy business sector. From Munchery to Cozymeal, Feastly to CookApp ( of course, there had to be an app for that, especially here in the Bay) a plethora of choices have popped up in the past several years for diners who are looking to explore restaurant alternatives that offer great food. The market has even attracted the attention of the global community dining company, EatWith Me, which, according to a September 18, 2104 TechCrunch article, “now has more than 500 hosts in 160 cities and 30 countries around the world” and moved its base office to San Francisco’s SoMa neighborhood from Tel Aviv a little over a year after its launch.  Some of these offer peer-to-peer dining a la Airbnb, others focus on group cooking lessons where you eat what you and your friends prepare, some send a private chef to your home and still others have a meal-in-a-box concept, like Blue Apron. This market sector is as busy as a kitchen full of chefs!

Pan Seared Diver Scallop - Tomato Jam, Bacon Confit, - Lavender Beurre Blanc from Ira Siegel, I. Catering Siegal in Campell

Pan Seared Diver Scallop – Tomato Jam, Bacon Confit, – Lavender Beurre Blanc from Ira Siegel, I. Catering Siegal in Campell

One of the early entries into the food-meets-tech sector was Kitchit, which launched October 1, 2011, as an innovative service, with a mission “to transform the way people eat at home, powered by outstanding food and service from chefs”. Bay area private chefs were excited. Here was a great platform to connect them to clients; one that was professional, seemingly understood their talent and allowed them to focus on creating great food while it focused on marketing it. So excited, in fact, that by the time Kitchit folded its Marketplace with a surprise announcement to its chefs yesterday, there were over 150 chefs participating in Kitchit Marketplace in the SF Bay area.

Closing Kitchen Marketplace

Chefs received this email from Kitchit management, “we have made the difficult but important decision to focus our company’s work exclusively on our Kitchit Tonight “service [which allows] diners choose from seasonal prix-fixe menus and [be] matched with a local Kitchit Chef post booking. … Centralized menu creation, ingredient sourcing, and prep cooking, allow[s] chefs to simply pick up their mise en place (this is the practice of setting out all your ingredients, prepped and ready for use) and execute the meal. This transition will effectively close our other service, the Chef Marketplace” [citing] the market response to Kitchit Tonight [as having] so outpaced our expectations that we find our team wholly consumed by that half of the business.”

Vietnamese Bun with Lime Grilled Shrimp and Pineapple chili sauce from Mariko Amekodommo, Pinkhairchef.com

Vietnamese Bun with Lime Grilled Shrimp and Pineapple chili sauce from Mariko Amekodommo, Pinkhairchef.com

So what happened?

In October 2014 received “$7.5 million in funding led by Javelin Venture Partners to make its chefs available to more users in more places” (according to a Dec 9 2014 article in Tech Crunch), on the heels of its launch of Kitchit Tonight, a weekday service offering a 3-course meal and preset menu for the prix fixée of $39 per person. This launch may have been in response to competitor Kitchensurfing bringing on Jon Tien from Zynga as new CEO just after raising $15M, according to a Dec 3, 2014 Tech Crunch report.  Kitchensurfing offers “weeknight dinners for $25 per person. Prepared in your home by a personal chef” and has experienced exponential growth. Since its founding sources say, “thousands of chefs have joined, and more than 100,000 people have experienced a Kitchensurfing meal” and the comanay has a presence in multiple markets including New York, Boston, Chicago, Los Angeles, but interestingly, not in San Francisco, which, perhaps, is an indication that Kitchit successfully fended them off  with the launch of Kitchit Tonight. Investors in Kitchit have to have been watching very carefully to see what would happen as Tien took the reins. The funding round brought Kitchensurfing’s total funding to $19.5 million. “The company would not comment on valuation, but a source familiar with the round said it was at least $40 million” (Tech Crunch, Dec. 9, 2014). Kitchit’s total funding to date is $8.1M, we could find no information about market valuation.

Farmer's Market Salad from gastronomicdiva.com

Farmer’s Market Salad from gastronomicdiva.com

Kitchit Marketplace chefs were confused with the launch of Kitchit Tonight, which they felt competed on the very same website with the bespoke cuisine they offered, and that Kitchit Tonight lowered the bar. With the effiencies of its own commissary kitchen, the ability to buy in bulk, and paying chefs $30/ hour with a 3 hour max and no compensation for travel costs/time, it seemed like a lose-lose for chefs who were used to commanding anywhere from $50-$100 per person, and even more, and managing their own labor costs, purchasing and menus. Many saw a significant decreased in revenue from a source that some had come to rely upon as their primary income stream as Kitchit Tonight attracted customers who might have requested a chef from the Kitchit Marketplace. Kitchit’s marketing push was clearly on their new offer, they even shocked San Franciscans with fake parking tickets, sparking and SF Eater story with the provocative title, Culinary Startup’s Meter Morons Blanket SF Cars With Fake Parking Tickets.

Beet Ravioli by Deborah DalFovo

So, did pressure from investors contribute to the demise of the Kitchit Marketplace? No way to know… What we do know is that the folding of Kitchit Marketplace is contributing to, if not the demise, the serious diminishment of an important income stream for many Bay area chefs, according to a source close to the group. The laments from Bay area chefs are palatable:

Chef Rose Johnson is one of these, “Yesterday I was in shock starting from the quake (a 4.0 shaker woke us up in the Bay at 6:48 a.m.) in the morning to the ending of our livelihood in the afternoon.”

Chef Deborah Dal Fovo, spoke of “What a huge disappointment it is to hear the news today. Especially before the holidays. Fortunately, we all know that there are lots of clients who love our Marketplace service but unfortunately we are now disconnected” and went on to say how, “Kitchit’s Chef Marketplace offered a unique and valuable service to clients who desired high end quality private chefs to rare connection between clients looking for 4 star private chefs to entertain with elegance in the privacy of their home

For Chef Ira Siegel of I. Siegel Catering in Campbell,  ” The mere access to these clients..  was priceless…. Kitchit Marketplace gave us the opportunity to showcase our talents and our craft to a myriad of clients. It afforded the client not only a restaurant quality meal but an experience…and… allowed us as artisans to share our craft and love of food as well as present and execute artistically. It gave us access to clientele that not only dined in the top restaurants but wanting a meal not available or unique.”

What Chef Christopher Wong found out with Kitchit Marketplace is  “that there are a lot of people from all walks of life who simply love food, great company and respect what creative and passionate chefs do. To be able to have that experience in their homes was a luxury and a great gift to their guests and themselves”.

Chef Derek Burns saw Kitchit’s Marketplace, as “a rare chance [for the diner] to have stellar chefs create restaurant quality experiences in their homes, with it’s closing those gourmands are left to prefab meals and traditional catering…a different sort of throwback.

It will be interesting to see if the brand can maintain its reputation for great food, for which there are no shortcuts. One chef who took on a Kitchit Tonite gig shared his experience, “Last time I cooked, they sent me on a 35min drive in 93° [weather] with a piece of albacore which smelled like tuna, not bad tuna, but fresh fish is almost odorless and no ice for a VIP who was expecting fresh ahi!”

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On National Rum Day, a good read, the ultimate Piña Colada and more recipes

What better way to embrace the last bit of summer than to celebrate National Rum Day on August 16th? Below, you’ll find some recipes for traditional and non-traditional rum cocktails from the folks at with Flor de Caña‎, celebrating 125 years of production of family-owned, award-winning Nicaraguan rum. Flor de Caña premium and super premium rums are distilled and crafted from estate-grown sugar cane at Flor de Caña’s fully self-sustaining facility in Chichigalpa, Nicaragua.

The following interesting tidbit about rum and Nicaragua appears in my friend, Richard Foss’ Rum, A Global History:

In 1933, the year in which, right as Americans were repealing Prohibition, a small fire at a neighboring lumberyard spread to the warehouse on the Thames in an area known as Rum Quay, where 6,500 of wooden barrels stored three million litres of liquor, burned for four days. “The firemen trying to fight the blaze were made tipsy by the fumes. The amount lost was equal to the production of Barbados at the time…. Nicaragua, which produced some excellent rums, probably had some extra product to put on the market [that Fall, as then president Carlos Jarquin], in a break with tradition ordered that none of the parties were to provide voters with free rum at polling places. Its hard to tell if the voting turnout that year was so low because of this” or other forces at work.

Screen Shot 2015-08-15 at 11.19.26 AM

To explore more on the subject of rum, make National Rum Day your excuse to order a copy of Rum, A Global History, a truly fascinating look at origins of rum, from the Caribbean to the USA, to Europe, globally in India, Australia, and South America and beyond. Richard also looks at “Rum’s Fall from Grace” and resurgence as the Temperance movement, wars and religion effected consumption, and is chock-full of interesting information, even a list of rum museums.

The Ultimate Piña Colada

Image by Flor de Caña

Image by Flor de Caña

2.5 parts Flor de Caña 7 Rum
3 parts pineapple juice (we recommend you make your own, see video)
1 part homemade organic coconut cream (see method below)

Method: Coconut cream is what rises to the top of a can of full fat coconut milk when it’s chilled, just like regular cream in a bottle of pasteurized milk. To “harvest” the coconut cream, you’ll need to chill a can of organic, full fat coconut milk. Thai Organic Coconut milk is a good choice. Open the cold can of coconut milk and simply scoop out the creamy layer you on the top.  That’s it; you’re ready to make your Piña Colada. Each can of coconut milk should yield about ¼ of its content as cream, so buy accordingly. Prepare pineapple juice (it’s easy, see video). Combine the FDC 7, pineapple juice and coconut cream in a blender. Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Flor de Caña Ultimate Mojito
2 parts Flor de Caña 7
1/2 part limejuice
1/3 part superfine sugar
3 leaves mint

Method: Muddle limejuice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.

Flor de Caña Manhattan

2 parts Flor de Caña 7 rum
1 part sweet vermouth
1/6 parts maraschino liqueur
1 dash orange bitters

Method Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.

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Alternatives for cooks as concerns about Mexican cilantro resurface

2952527713_53c7bce999_bAll who follow this blog or are steeping themselves in the traditions of Mexican cuisine may find the recent reports about outbreaks of stomach illness that have been linked to imported cilantro from the state of Puebla more than disturbing. More than 380 people in 26 U.S. states have been diagnosed with a stomach illness tied to contaminated Mexican cilantro especially disturbing. An FDA ban will affect certain shipments of fresh coriander from Puebla from April to August, corresponding to the timing of the recent outbreaks, and will continue in future years during the summers, unless the exporter can provide documentation to U.S. health authorities that its product is safe.

Cilantro (also known as “coriander”) imported from Mexico was linked to outbreaks of the stomach illnesses in the United States in 2012, 2013 and last year as well, according to the FDA.

guacamoleGiven FDA spokeswoman Lauren Sucher’s statement that, “If you are concerned go back to the store and ask the retailer where they purchased the cilantro,”  said. “If in doubt, throw it out”, especially since washing the cilantro may not remove the disease-causing pathogen; you may decide to grow your own, buy organic, or adjust your recipes for salsas and guacamoles.

You can grow cilantro, even indoors; seeds are available from Seeds of Change. According to gardeningknowhow.com, you’ll want to make sure that your plants are 3 – 4 inches apart in an unglazed terra cotta container with plenty of drainage holes. Use a mixture of potting soil and sand. In addition, you can use a fertilizer of fish emulsion available from Amazon.com in liquid form or make your own composting fish bones and other remains. Thorough watering is important for your cilantro… do not stop until the water comes out the drainage holes in the bottom of the container. Gardeningknowhow.com recommends that you check the soil frequently, and that cilantro grown indoors should only be watered when the soil is dry to the touch which will be more often in the summer months. Plants need full sun 4 – 5 hours per day or use a growing light to assure success. When you grow cilantro indoors, it is important to harvest it with care, pinching at the growing tips to force a bushier plant. Keep in mind that cilantro grown indoors that it will grow less abundantly outside.

Since seeds usually germinate in 7-14 days and you shouldn’t expect plants before 45-70 days, in the interim you may want to omit, substitute or buy organic cilantro (although the “organic” label by no means assures that the plants are salmonella-free, although there have been no reports of recalls in the organic rops). Organic cilantro is available at Whole Foods Markets in San Francisco for $1.49/bunch (3 times the price at Chico Produce on 24th St, for non-organic but obviously well worth the extra $1). For those of you who do not have access to organic cilantro locally, it is available via Bambeco for $10 from their Garden-in-a-bag Collection, plus $7.99 shipping

While there seems to be universal agreement that there is nothing that you can use in place of cilantro that has the same taste and texture, there are some options that you might want to try. Depending upon whether your cilantro is going into a salsa or guacamole, you’ll want to experiment to see which of the following most closely approximate what you are looking for in terms of flavor and texture:

  • Italian parsley– looks similar, tastes completely different but has a similar texture and can interesting in salsa
  • Basil– again, different flavor but an interesting addition to salsa
  • Celery leaves– try these in guacamole, be sure to coarse chop
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On National Tequila Day, sip on this: thoughts on Tequila, racism and recipes

photo by Gildardo Sánchez

Jimadores at work photo by Gildardo Sánchez

No doubt about it, American love their tequila, in fact, according to a report in the Daily Meal, we consume twice as much as they do in Mexico. While this statistic surely doesn’t take into account all the tequila sold in plastic gallon milk containers at the toll crossing at the border of the state of Tequila, Mexico (yes, there is a place named Tequila) it does speak to how widely popular the drink has become here in the U.S.

According to her fascinating article by Chantal Martineau, How Tequila Went from Mexican Farms for American Frats,which appeared May 15, 2105 in the Atlantic, “Tequila is a global industry worth more than a billion dollars; seven out of every 10 liters produced in Mexico are exported abroad. The biggest market is the United States, which swallows some 80 percent of exports”.

And, as with so many facets of other cultures with which we Americans become obsessed, our love affair has been more with what Mexico, and in this case what can only be considered its national alcoholic beverage, can do for us than it is with the people of Mexico. As stated so well by Alberto Ruy Sanchez and Margarita de Orellana, authors of the book of the same title, “Tequila… [which has been called ‘that burning river in a small glass’ is inextricably entwined with the history and culture of Mexico”. Even as we revel in our Margaritas, Cinco de Mayo specials and newly-invented tequila-based cocktails (see below), we continue to embrace stereotypes of Mexicans associated with tequila that are at best condescending and at worst, racist.

8398625193_287f21dc37_mJoan Bristol puts it well in her essay, You Are What You Drink, Tequila, Maguey and Mexican Identity. “Tequila is closely associated with Mexican national identity inside and outside of Mexico. Movies and advertisements link tequila with landowning horsemen and a romanticized Spanish colonial past. The names of the more expensive and popular tequilas exported to the United States – including Don Julio, Don Pedro, and Patron – evoke images of high-status Spanish-descent landowning culture. “Don” is an honorific reserved for men of elevated class or achievement. The term “patrón” (patron) also calls up images of wealth, status, and patriarchal largesse. Yet tequila is also associated with less romantic stereotypes of Mexicans as drunken, uncontrolled, and irresponsible. While the cartoon mouse Speedy Gonzales, introduced in the U.S. in the 1950s, was full of energy, his fellow Mexican mice were depicted as drunk and lazy. Although the iconic image of a sleeping Mexican, leaning against a cactus with a wide-brimmed hat dipped over his eyes, does not explicitly reference drunkenness, one can imagine an empty bottle just outside of the frame”. Never thought about it, right? The fact that the very name of some of our most popular brands of Tequila are loaded with innuendo.

No one wants to take the fun out of discovering the next great bottle or brand, or trying a new cocktail. In fact, the recipes below are shared with us from the makers of Milagro (the name means “miracle”, so all positive intentions), who want you to enjoy National Tequila Day, as does this columnist.

1437421263_tmp_milagro_tequila_bottle_lineup But as you enjoy the nectar of the gods (Pulque, Tequila’s predecessor, which is made from the same agave plant and is now enjoying a comeback, is the original Mexican “nectar of the gods”) think about the fact that the craftsmanship of the fermenting process and the labor of the jimador (the person harvesting the agave plants used to make tequila) are part and parcel of the best of what Mexico and its people have to offer, and drink a toast to them as well.

wgs-milagro-JaimePortrait (1)We asked Jaime Salas, Milagro Ambassador and Tequila Expert, about the different kinds of tequila and how to best pair them:

What types of foods pair best with tequila and why?

“I tend to pair food with tequila according to the style of tequila being served. For example, Milagro Silver is bright with hints of black pepper and citrus fruits and generally goes well with fresh fish, sushi, ceviche and other light dishes. This goes for most Blanco/Silver tequilas. Reposados tend to bring a lot more caramel, spice and sweeter flavors to the party and will stand up better to dishes with sauces, chili spice and savory flavors as well. Anejos are far more complex, drier and tend to incorporate notes of chocolate, butterscotch and smoke. They are particularly suited for stronger, heartier flavored dishes like; steaks, mole and rich desserts.”

Original Tequila Cocktails from Milagro

Carpe Dia Punch (Añejo Lime Blackberry Ginger Carpe Dia Punch)

phpWoWlOJPMMilagro Añejo 2 parts

Lime Juice 1 part

Blackberry Syrup 0.75 part

Sage Leaf 1ea

Hibiscus Tea 1 part

Ginger Beer 1 part

Garnish: Blackberries & Sage

Glass:Punch bowl

Build all ingredients except ginger beer in a punchbowl over a block of ice. Top with ginger beer right before stirring.

Agua Verde or Avocado Margarita

Agua Verde - Avocado MargaritaMilagro Silver 1.5 parts

Avocado 0.25 part

Fresh Lime Juice 1 part

Agave Nectar 0.75 part

Cucumber 3 Slices

Garnish: 1 Lime Wheel

Combine ingredients and blend with one cup of ice. Pour into a rocks glass. Garnish with a lime wheel.

Sparkling Rose

The Sparkling RoseMilagro Silver 1.5 parts

Simple Syrup 0.25 part

Fresh Lemon Juice 0.5 part

Watermelon Juice 0.75 part

Rosé Sparkling Wine 2 parts

Garnish: 1 Lemon Twist

Combine all ingredients, except sparkling wine, in a cocktail shaker and add ice. Shake, strain and pour into a champagne flute. Garnish with a lemon twist.

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How to throw a successful dinner party

This week, I am straying a little from my usual topics as we all get ready for the summer party season and sharing a wisdom I have gathered over my years as a private chef, serving over 100 clients.


Photo by Juanedc “El Chef” Teruel, España

Hiring a great chef, planning the menu and collecting your RSVPs is just the beginning! Here are a few tips on how to make sure your event is as smooth as possible, kitchen to table:


Gluten-free, dairy-free, vegetarian, vegan— there are so many people, especially in the Bay Area, who are careful about how they eat. Be sure your chef knows about requirements and is skilled in preparation of any special diets. And try to gather as much information from your guests as you can. Gluten-free may be a dietary preference, or it may mean your guest has Celiac’s, which has much stricter cooking standards. Also remember that your chef is not working in a restaurant setting with several Sous Chefs and most likely cannot prepare 3-4 different dinners as a restaurant chef does. Make your requests known up front, in case you chef feels the need to bring in extra staff (if your kitchen is ample enough), and expect to pay additional for complicated menus.


When planning food for a cocktail party, how much to serve is determined by the length of your event. Assuming there is no main course or dinner to follow, you should figure 5-7 nibbles per guest for the first couple of hours, then 4-5 nibbles for the next couple of hours and if your event goes longer, just 3 or so bites during the final hours. You may want to switch from savory to sweet bites towards the end of your event.


Photo by Ole Christian Helset “Tapas”

If you decide to go with “Small Plates“ or Tapas, which are heavier than traditional appetizers, or a combination of both appetizers and small plates, you should count each small plate like you would two appetizers. Your chef should be experienced in portion control and is there to help you with planning, so don’t feel you have to manage all this on your own. Remember, some guests may want to enjoy more than one serving of a particular appetizer….


  1. Dishwasher should be empty (and working– if your dishwasher is NOT working its best to be up front with your chef/caterer as they will need to hire a person to wash dishes by hand). If you have any china that you are planning to use that cannot go into the dishwasher, likewise your chef will need to know and have someone to wash dishes.
  2. All kitchen surfaces should be made available to your chef, so as much as possible, store your small appliances and kitchen decor. For plated dinners, especially for larger crowds (more than 8-10) you may want to make an extra space available for plating. In some cases, this may even mean renting a table.
  3. Make some space available in your refrigerator (more space will be needed if you have extreme perishables on the menu, like seafood).
  4. BBQ grill (if appropriate to the menu) should be clean and ready to use. If yours is not a gas grill, be sure to talk to your caterer about who is responsible to provide charcoal.

Provide large garbage bags, make sure your receptacles are not too full to receive the refuse from your event. Most chefs strongly prefer to have: recycling/compost/garbage.


Photo by David “Glassware”, January 2013 Random collection of drinking glasses


1         If  your event is a sit-down dinner, you will need glasses for the table (water and wine) as well bar glasses and/or wine glasses if you are having a cocktail hour, or champagne glasses if there is a toast. You should figure 2 glasses per guest for the bar. Due to breakage liability, many caterers will not wash your crystal or wine glasses; they will be rinsed with clear water and set aside. If you or your caterer are arranging for rental glasses, these can be returned to most rental companies without any cleaning at all (same for rented china and flatware).

2         You may be responsible to provide ice, one bag of ice per each ten guests is recommended (plus additional ice for cooling if you are having beer, soft drinks and/or white wine).

3         It is best to either have water pitchers for the tables or provide bottled water.


1.     In most cases, the event duration as stated in your contract is based on the average time required to set-up, cook/serve and clean-up for your particular menu, service style and party size, plus your stated expectation of how long your party will last. Overtime charges may apply when the stated event duration, which should be specified in your Catering Agreement, is exceeded. This is particularly common when guests arrive much later than anticipated and service is delayed. While this doesn’t mean you need to impress upon your guests that they arrive on time, it does mean that you communicate clearly with your caterer. After all, you know the crowd!

2.   If there are additional people who need to eat (i.e. your musicians, your babysitter) please advise your caterer in advance and they will gladly increase your guest count. If the actual number of guests at your event exceeds what is stated in your contract, you should expect to be charged for those additional guests (even if no additional food is prepared). If a minimum guest count policy is in effect (this is the usual way things are done), you will be charged for number of guests in your contract even if they do not all show up.



photo by lindyi “helpin'”

1.   We all love dogs, but not in the kitchen. For the safety of your pets (there’s hot stuff goin’ on in there) and catering staff, its best if you can keep your best friend elsewhere during your dinner party or catered event.

2.   Although it may seem obvious to you, it may not be to some of your guests, especially if they are friends and family accustomed to making themselves at home in your kitchen; it’s not ideal to have guests opening the refrigerator to look for beverages, trying to be helpful by serving themselves seconds, or looking for a snack. Catering staff is there to attend to your guests’ every need and are happy to do so. A little extra planning (like having a cooler full of bottled water somewhere where people can easily help themselves) goes a long way towards preventing kitchen accidents.


Have a discussion with your chef. Some caterers (like myself) donate leftover food to the homeless if no previous arrangements have been made. It is usual that some munchies will be left for late night dining (these don’t qualify as leftovers). It’s best to anticipate that there may be some food, even a substantial amount if not all your guests show up, leftover and have a plan before your event begins so you can enjoy your evening without interruption.


Most caterers and chefs require at least 50% of event total beforehand and some even require that your event is paid 100% up front (usually in 2 payments, one of which is a deposit to hold your date). This amount will typically NOT include gratuity and this is something you may want to discuss up with your service provider. It best for you if the caterer doesn’t need to bother you with final payment at the end of the night when you are with your guests and enjoying your 3rd glass of wine!

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Update on my Cinco de Mayo Brunch!

Just wanted to let folks know that we raised over $100 for the Nepal Relief Fund of One Heart World-Wide at our first-ever pop-up event last Sunday! Thank you to everyone who came (22 “Feasters“) and gave. If you haven’t heard, another big quake just hit Nepal, so please consider donating to hep re-build One Heart World-wide’s safe birth centers.

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Meet and Eat: Join me at my premiere pop-up event, Cinco de Mayo Brunch this Sunday in the Mission

I am cooking up brunch at a pop-up event sponsored by Feastly this coming Sunday, May 3rd in The Mission, so for those of you who were just waiting for a chance to taste my food, this is it!. There will be a tortilla-making class first, starting at 10 a.m, then brunch at 11, with bottomless Mimosas, an all-Tequila bar and lots of great locals. Come through!

Screen shot 2015-04-28 at 4.32.03 PM

A % of event proceeds will go to One Heart World-Wide’s Nepal fund. OHWW has been working in Nepal since 2010 and is on the front line of getting relief to those in immediate need right now. We will also provide an opportunity for those of you who may want to make additional donations.


Tortilla making starts at 10 AM.
Brunch starts at 11 AM
 IMG_7129 IMG_7178 IMG_7195
Dietary options: Gluten Free, Local, Organic, Vegetarian available (please ask in advance)
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