You won't find "just chefs" among Feastly's rotation. This is Geoffrey, and he fished and foraged the majority of the food he served us at the dinner. Feastly prides itself on showcasing chefs with these unique talents that may not have a place in traditional restaurant settings. Geoffrey calls his dinners Ichido, Japanese for "once," since each of his dinners are singular and can never be repeated. His menus constantly change depending on the season, the hosted spaces are different, and the group of diners is never the same. Unlike traditional restaurant settings where you probably don't meet the chef or step into the kitchen, the opposite is true at a Feastly dinner. Diners can step into the kitchen to check out what the chef is up to and chat about the food he's making. "I'll give you a set of gloves if you want to help out," Geoffrey joked.
