A few weeks ago, they invited my friend Meredith and me had dinner with the Forage team. It was a wonderful opportunity to learn more about Forage and the cool stuff they are up to!
We met at their office, a commercial kitchen space in Dogpatch. We started the evening with drinks and a tour, including seeing all of the space they have for storing ingredients…so impressive!
After a tour, Executive Chef Stephen Beaumier (formerly of Cyrus, Quince, and Noma) walked through how Forage chooses meals and preps ingredients for all of their customers. I was so impressed by the quality of the meals–both in ingredients and in creativity.
Then, we split up into groups of four, and got to work cooking! Each group of 4 prepared a different Forage menu item. My group was in charge of vegetable ash carbonara.
When each of us wrapped up, we gathered around the table with each group’s dish–potatoes stuffed with dried fruit and nuts covered in a delicious Indian sauce (thanks to DOSA), smoked soba noodles, delicious flatbread, and our vegetable ash carbonara.
We dug in to the delicious food, and then jumped into a great conversation about food. It was a wonderful night!
You can sign up for Forage meals here: https://www.forage.co/?ref=2f1aea4fdd