"Island Beats and Eats" Sunday Brunch | SOMA San Francisco

We ventured off to try our first Feastly dining experience hosted by Chef Eric P. What peaked our interest was the Filipino and Hawaiian inspired Sunday brunch menu. The “Island Beats and Eats” Sunday Brunch also had a ukelele performance by Ukulenny accompanying the meal. We registered for the Sunday 10 am seating and paid on the Feastly website. Our email confirmations were sent promptly. For those of you unfamiliar with Feastly, it is an online social marketplace where chefs, professional or home cooks, can post their dining events. The aim is to offer eaters a social yet intimate dining experience with the chef.

The event was located in a South of Market alleyway in San Francisco. When we arrived, we were greeted by one of the staff setting up the long communal dining table. The interior was bright and spacious with white painted brick walls and ceilings. More guests started to show up and we were all seated at the end of the table closest to the kitchen. 
Chef Eric started off with a brief introduction about himself and how his grandparents and parents shaped his passion for cooking. Spending a good portion of his childhood in Hawaii also influenced him to incorporate local Hawaiian ingredients into his dishes. After the intro, the dishes came out in subsequent order with the egg scramble and rice first, then the chicken longanisa (Filipino sausage) hash and lastly were two chiffon pancakes. While we were all feasting, Ukulenny was playing on his ukulele. His repertoire included some island style pieces, “Let’s Stay Together” by Al Green and a rendition of the song “Rude” by Magic that replaced certain lyrics with it’s Tagalog equivalent such as using the Tagalog word “bastos” in place of rude. He encouraged us to sing along when we could so it added to the casual atmosphere. 
Chef Eric standing in front of the table giving an introduction and
Ukulenny on the right side next to the curtain. 
Egg scramble with Asian eggplant and onions
Egg scramble with Asian eggplant and onions,
topped with fried shallots and green onions. 

Chicken Longanisa Hash
Longanisa hash with sweet potatoes, potatoes, carrots, cherry tomatoes,
topped with a sous vide egg, green onions, and kale.

Chiffon Pancakes with Guava, Honey, and Strawberry
Chiffon Pancakes with Guava, Honey, and Strawberry

Chiffon Pancakes with Coconut, Maple Syrup, Crushed Macadamia Nuts
Chiffon Pancakes with Coconut, Maple Syrup, Crushed Macadamia Nuts
The service was friendly and at the end of the meal, Chef Eric made sure that we were full by offering us seconds. However, we couldn’t stay too long as there was another seating a half an hour later so they had to prepare for the next batch of diners. Overall, it was a fun experience to try a meal in a non-traditional restaurant setting where the chef could present his dishes in an intimate atmosphere.


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