The Roving Feast

11/16/2024

Very successful korean bbq night! I always try to recreate dishes from places I've traveled, and this one allowed for a full spread. We had soju and somaek (soju being the distilled rice liquor Korea is known for and somaek being the combo of soju and beer as a fun start to dinner) as well as kimch-jjigae, pork belly, grilled beef and all the amazing sides and additions. It was a blast, and I believe I did alright by my South Korean mentors.

10/31/2024

This was the greeting cookie from our hotel in Seoul. The chocolate on your pillow, if you will. Do not eat the cookie. It's an anchovy cookie with, I believe, a fig center. 0 out of 10. Do not recommend.

10/27/2024

Day after the ceremony, but we had a wedding! As someone in the wedding industry in the US, I see a relatively standard template for our weddings. This was a complete 180 from our norm. Ceremony at 1pm. Quick dinner following with no cocktail hour (actually, no "cocktails" at all). While we have our private meal from the rest of the guests, the couple changes from the ceremony dress to traditional hanbok (I also wore one, per their request) and travel through the group of guests to thank them for coming. We then all escape to a private room where the ceremony and traditional rituals resume, but this is where the families join. I loved this part. We kind of gloss over the two sets of parents becoming a unit, but the korean wedding is all about that...we are now family. Oh, then the kids go and party by themselves...the couple is "gently nudged" to abstain from drinking and revelry the week leading up so they are fresh and prepared but now is their time to let loose.

Tonight, we all joined for dinner, and tomorrow, we head off to the ocean (Namhae) to relax for a couple of days (with the addition of Matt's crazy American friends). I wished I had learned more Korean prior, but it does feel like we are all getting on quite well (as long as YeoungSil and Matt stay close. Ha). Thanks for listening...

10/24/2024

We had the pleasure of experiencing a traditional, pre-wedding South Korean dinner last night, during which both sets of parents met for the first time (plus the siblings). It was so enlightening to see the many traditions and customs involved. From the dinner itself to the evolving dance that two completely different cultures and languages learn, best they can, over the course of a few hours, how to begin to navigate our newly joined family. It was truly an eye-opening dinner in many ways.

Oh, yes, the food! This was my first time, and most certainly not my last, enjoying abalone. OK, the hype is real, friends. It was AWESOME. So pure, fresh, and so simple (sure, a few tiny extras to ramp up the flavor), but wow. Really, really good. We were swooped into this restaurant to our dinner room, or I would give credit where deserved. Whirlwind trip so far...

10/23/2024

Well, after 15 (cumulative) hours of driving and a 16-hour plane ride, we've made it to South Korea for my brother's wedding. I'm so excited to get out and explore with my family (minus my better 1/2, , who is so graciously at home keeping the train rolling for events and everything else. 💓) and can't wait for this weekend to celebrate Matt and YeoungSil!

09/25/2024

Need a dishwasher for this Saturday September 28th.
4-9 pm Grace Farm in Fairfax.

06/17/2024

The absolutely beautiful bud vases that last weekend's very talented, and equally beautiful bride, .bonasera, made as a wedding favor. She was so kind as to gift one to each of our staff as a thank you (dont worry crew, I'll disperse them this week!). Turning that right back around...thank YOU, Jess and Pete. What a great weekend working with you and your group! Congratulations again!

04/14/2024

Please welcome Chef Curtis Garrow to The Roving Feast team! Curtis joined us late last fall and is our new Head Chef.

Chef Curtis has a rich and diverse background making him the perfect fit to evolve our culinary and events program and facilitate growth. Curtis hails from Enosburg and is a New England Culinary Institute grad. He spent a few years working in large hotels in D.C. before following his heart back home to VT, where he has built a strong reputation of hard work on the management side and amazing food from the line.

We are just thrilled to have him on board and look forward to all of the great things to come.

(Fun fact: Curtis worked at our little Malletts Bay restaurant, almost 10 years ago...back in the day. It's been awesome to watch him grow into the amazing chef, husband and father that he is today. We're very excited to have him back.)

02/21/2024

Well, the first episode of the Harvest Kitchen is out in the world! Definitely found more of a groove than during my pilot, but lots more learning to come! If you have a few minutes, I'd love if you could like or comment (on the youtube video if you could please, not here!). Thanks!

Title: Harvest Kitchen with Chef Jess: Cooking for the SeasonsSynopsis:Step into the vibrant world of seasonal cooking with Chef Jess in "Harvest Kitchen." J...

12/26/2023

The night is almost here. Please join us at Simple Roots Brewing for an amazing NYE Dinner!

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12/19/2023

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