Feastly and The James Beard Foundation are proud to present "JBF Goes Local," a West Coast series featuring some of the nation’s most talented chefs! These exclusive dinners will feature some of James Beard's Rising Star Chef of the Year award nominees, semifinalists, and winners in San Francisco. Guests will experience the rare opportunity to get up close and personal with these top chefs, hearing their food stories and enjoying custom tasting menus.
See all dates and reserve seats here: http://bit.ly/2gf2jRX
November 13: Chef Sarah Hauman
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Sara Hauman was nominated for the James Beard Rising Star chef award two years in a row in 2016 and 2017. She is currently chef de cuisine at Octavia in San Francisco. Previously, she was sous chef under Chef Brandon Jiu at both Mister Jiu’s and Bar Agricole. Hauman also helped open Huxley, earning it critical acclaim during her year as executive chef. In addition to her James Beard accolades, Hauman was a 2015 Eater Young Gun, a 2015 Zagat “30 Under 30” honoree, and an SF Chronicle Rising Star Chef of 2016.
November 20: Chef Ryan Pollnow
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Ryan Pollnow was a semifinalist for the James Beard Rising Star chef award in 2016. After culinary school, Pollnow staged at Mugaritz in Spain, was sous chef at Mecca Restaurant in SF, and also cooked at Jackson Family Winery in Sonoma. He became chef de cuisine at flour+ water and Central Kitchen, during which he was honored with a Zagat “30 Under 30” nod. Currently, Pollnow is the executive chef of the Ne Timeas restaurant group (flour+water, Central Kitchen, Salumeria).
November 29: Chef Jennifer Puccio
Reserve seats here: http://bit.ly/2gaxyO4
Jennifer Puccio was a semifinalist for the James Beard Best Chef West award in 2015. She is currently is a partner and executive chef for San Francisco’s Big Night restaurant group (Marlowe, Park Tavern, The Cavalier, Petit Marlowe, Marlowe Burger). Prior, she was the executive chef at Cortez and cooked in a number of other Bay Area kitchens (Elisabeth Daniel, Rivoli, Ubunto, Ramlas). Puccio also cooked under renowned chef Anna Sortun of Oleana in Cambridge, MA.