FEASTSF: SF-based virtual festival celebrating food & eating as art forms

FEASTSF: SF-based virtual festival celebrating food & eating as art forms

Actions and Detail Panel


Event Information

Share this event


Online event

Event description
FEASTSF is a free, week-long virtual festival celebrating food and eating as art forms. Hosted from kitchens and tables in and around SF.

About this event

FEASTSF invites attendees to reimagine food, cooking, and eating as body-based creative practices and rituals. FEASTSF is hosted by food-positive, body-positive advocate and author (and longtime resident of San Francisco's Outer Sunset district), Virgie Tovar. This festival is made possible with generous sponsorship from The San Francisco Arts Commission and The Rebel Eaters Club podcast (Season 3 just released! Seasons 1 & 2 now available for download).

Festival program (please reference this as you select tickets):

  • Day 1 - MONDAY - 5/23

5-6pm PT: Ritualizing the Table with Scarlet Sage Herb Co.

Webinar link:


6:15-7:30pm PT: Cookalong with Virgie - Coconut-Curry Harvest Soup

Webinar link:

Ingredient list:

Coconut-Curry Harvest Soup, created by Chef Fresh Roberson (who's a rad food justice advocate and fat activist!) for the book Black Food by Bay Area chef, Bryant Terry:

Makes 4-6 servings

  • 2 tablespoons coconut oil or neutral cooking oil
  • 1 large sweet potato, diced large
  • 2 appples, cored and diced medium
  • 1 butternut squash, diced large
  • salt to taste
  • 2 tablespoons curry powder
  • 1 or 2 cans unsweetened coconut milk (2 cans for a richer soup; 1 can for a more watery soup)
  • 1 or 2 tablespoons brown sugar
  • Juice of 1/2 lemon
  • Splash of fish sauce (optional)
  • 1 cup Trader Joe's Thai Lime & Chile cashews or plain roasted cashews (optional)

  • Day 2 - TUESDAY - 5/24

2-3pm PT: Coffee Time with Andytown Coffee Roasters

Webinar link:

5-5:30pm PT: Food Positivity 101 with the Rebel Eaters Club Podcast

Webinar link:

5:30-6pm PT: Food & Memory: The SF Food Memory Map (add your memory here)

Webinar link:

6:15-7:30pm PT: Cookalong with Virgie - Cooking with Coffee

Webinar link:

We'll be making 3 things during this cook-along - a coffee lip scrub, a coffee rub, and chocolate-dipped gouda.

For the coffee lip scrub1 teaspoon each of:

  • Andytown coffee grounds (or whichever grounds you have around - make sure they're dry and unused - grind them to a level of coarseness you like for lip scrubbing)
  • Coconut oil
  • Brown sugar
  • Raw honey

For a coffee rub (for beef or protein)1-2 tablespoons each of:

  • Paprika
  • Garlic powder
  • Onion powder
  • Brown sugar
  • Black pepper
  • Salt

For chocolate-dipped gouda (because coffee and chocolate are cousins!):

  • A block of gouda - or any semi-hard cheese you love - cut into bite-size squares (if you're really into it, find a cheese made in the local Nicasio Valley or Sonoma)
  • Half cup Ghirardelli dark chocolate chips
  • Toothpicks

  • Day 3 - WEDNESDAY - 5/25

6-7:15pt PT: Cookalong with Virgie - Capirotada

Webinar link:

We'll be making capirotada, a savory and sweet Mexican bread pudding with a fascinating history. Here's the ingredient list:

  • 1 Stale baguette (just leave it out overnight to get staleness)
  • 1.5 cups water
  • 1.5 cups dark brown sugar
  • 2 cinnamon sticks
  • Raisins (as many or as few as you want)
  • 2 tablespoons butter
  • 1 cup shredded Monterey jack (for more mellow flavor) or parmesan (for more tangy flavor)

  • Day 4 - THURSDAY - 5/26

5-6:15pm PT: Comfort Food with Humaira Mahi, Peggy Lee & Angela DeCenzo


Webinar link:

6:30 - 7:30pm PT: Cookalong with Virgie - Chilaquiles

Webinar link:

Ingredient list for chilaquiles (event organizer, Virgie's, comfort food):

  • 10 fresh or stale tortillas or 2 cups of tortilla chips
  • 1 can of tomato sauce
  • 4 large eggs of 5 small eggs
  • 1/2 onion, diced
  • 1/2 cup (or more!) shredded Mexican cheese
  • Salt to taste
  • Chili flakes or hot sauce to taste
  • a few tablespoons of oil for frying

  • Day 5 - FRIDAY - 5/27

5-6:15pm PT: Drinks with Trevor Felch, author of San Francisco Cocktails

Webinar link:


6:30 - 7:30pm PT: Cookalong with Virgie - Turmeric Pineapple Mocktail/Cocktail (from Bay Area writer, Maggie Hoffman's, book Batch Cocktails) & Strawberry Tarragon Mocktails/Cocktails (adapted from a recipe in Bay Area chef, Bryant Terry's, book Black Food).

Webinar link:

Ingredient list for Turmeric Pineapple Mocktail/Cocktail from Batch Cocktails:

Makes 10 servings (feel free to adjust down for fewer people)

  • 3- 3/4 cups pineapple juice
  • 1/2 cup + 2 tablespoons fresh lemon juice
  • 3-1/2 teaspoons turmeric
  • 1-1/4 cups chilled honey syrup
  • 1/2 cup plus 2 tablespoons water (can sub a few tablespoons of water for spirit of choice or add spirit in addition to suggested amount of water)

Ingredient list for Strawberry Tarragon Spritzer/Cocktail from Black Food:

Tarragon Syrup (makes 1 cup)

  • 1 cup sugar
  • 1/4 cup packed minced tarragon
  • 1/2 cup water

Combine in a small sauce pan over low heat. Stir well until sugar is completely dissolved. About 3 minutes. Let cool and refrigerate until ready to use.


  • 1-1/2 pounds strawberries (the original recipe calls for grapes, which you're free to use or any other fruit you want to pair with tarragon)
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup tarragon syrup
  • 4 cups sparking water
  • Springs of tarragon to garnish

Additional equipment: glasses, ice, blender/food processor/bullet, sieve or strain to separate fruit pulp.

  • Day 6 - SATURDAY - 5/28

11am - 12:15pm PT: Interpreting Black Artists' Work Through Food with Black Feast (donate to Black Feast here)

Webinar link:

Share with friends

Save This Event

Event Saved