In honor of International Women’s Day, we’re looking back at the best recipes from some of the female chefs we met over the past year.
At Feast and Field, some of our favorite dishes have come from the minds of incredible female pioneers in today’s culinary industry. We have been fortunate to travel the country, stepping inside the kitchens of exciting, daring and talented female chefs who are making waves and bringing about change in said industry.
Here are some of our favorite Feast and Field-featured female chefs who are doing their part in shaping this nation’s ever-evolving food scene. Alekka Sweeney We turned to Alekka Sweeney, personal chef and instructor, for our Issue No. 5: Maple Syrup. Sweeney gave us some all-time Feast and Field favorites: Maple-Bacon Baked Donuts and Baked Brie with Figs and Maple Syrup. Don’t sleep on her other recipes, either — including Sweeny’s addictive snack mix that’ll surely to disappear at your next hosting gig.
Mary GoddardIn one of Feast and Field’s most ambitious trips yet, we were lucky enough to pull up a seat at Mary Goddard’s table in Sitka, Alaska. Mary, along with her husband Lucas, is the chef and blogger behind Forest Fresh Alaska, a forest-to-table cooking blog that helps readers unlock the potential of local food and ingredients. We couldn’t think of anyone better to teach us a thing or two about cooking salmon for Issue No. 21: Wild Salmon.
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