Feast World Kitchen

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FRIDAY, October 23rd: Thai Menu by Chef Tin

Chef Tin was born and raised in Burma until he was seven, later spending his childhood in a refugee camp along the Thailand border due to ongoing violence, conflict, oppression, and human rights abuses in his country. Chef Tin has a passion for cooking and has been working in kitchens since he was 14. With 25 years of experience, he’s always felt joy in seeing how his cooking brings smiles to people's faces! In 2013, Tin moved to the United States through UNHCR for a safer future. Now, as a father of three, he feels blessed to share his cooking with all of you, hoping to put smiles on your faces as well. Please schedule these meals *only* for Friday October 23rd, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Fri 10/23

-- please don't schedule for another day!

Friday 10/23 Lunch Menu (11am-2pm)

Vegetable Spring Rolls (Vegan)

Five fried spring rolls filled with cabbage, carrots, sweet onions, and glass noodles. Served with Chef Tin's signature pineapple chili sauce.
$8.50

Chicken Dumplings (DF)

Six steamed dumplings filled with marinated chicken, water chestnuts, carrots, and glass noodles. Served with Chef Tin's special soy sauce blend.
$9.50

Thai Chicken Basil (GF, DF)

A classic, savory Thai stir-fry featuring minced chicken tossed with garlic, chilies, mushrooms, broccoli, and Thai basil. Served with rice, a fried egg, and sliced cucumber.
$17.00

Beef Panang Curry (DF)

A unique and delicious coconut-milk red curry with beef, carrots, broccoli, peanut butter, basil leaves, and fresh herbs. Served with rice.
$18.00

Tofu Panang Curry (DF)

A delicious coconut-milk red curry with tofu, carrots, broccoli, peanut butter, basil leaves, and fresh herbs. Served with rice.
$16.00

Chicken Pad Thai (GF, DF)

A popular rice noodle stir fry made with marinated chicken, scrambled egg, peanuts, and fried shallots in a tamarind-based sauce.
$16.00

Tofu Pad Thai (Vegetarian, GF, DF)

A popular rice noodle stir fry made with tofu, peanuts, scrambled egg, and fried shallots in a tamarind-based sauce. *Select the vegan option for no egg*
$16.00

Mango Sticky Rice (Vegan, GF)

Sticky rice made with coconut milk and brown sugar. Topped with fresh mango and black sesame seeds. A delicious finish to a perfect meal.
$8.00

Thai Iced Tea

Black tea, spiced with star anise, crushed tamarind, and sweetened with sugar and half & half.
$4.00

Thai Iced Coffee

Sweet Thai iced coffee darkly roasted to create a robust flavor, served with half & half.
$4.00

Friday 10/23 Dinner Menu (4-8pm)

Vegetable Spring Rolls (Vegan)

Five fried spring rolls filled with cabbage, carrots, sweet onions, and glass noodles. Served with Chef Tin's signature pineapple chili sauce.
$8.50

Chicken Dumplings (DF)

Six steamed dumplings filled with marinated chicken, water chestnuts, carrots, and glass noodles. Served with Chef Tin's special soy sauce blend.
$9.50

Thai Chicken Basil (GF, DF)

A classic, savory Thai stir-fry featuring minced chicken tossed with garlic, chilies, mushrooms, broccoli, and Thai basil. Served with rice, a fried egg, and sliced cucumber.
$17.00

Beef Panang Curry (DF)

A unique and delicious coconut-milk red curry with beef, carrots, broccoli, peanut butter, basil leaves, and fresh herbs. Served with rice.
$18.00

Tofu Panang Curry (DF)

A delicious coconut-milk red curry with tofu, carrots, broccoli, peanut butter, basil leaves, and fresh herbs. Served with rice.
$16.00

Chicken Pad Thai (GF, DF)

A popular rice noodle stir fry made with marinated chicken, scrambled egg, peanuts, and fried shallots in a tamarind-based sauce.
$16.00

Tofu Pad Thai (Vegetarian, GF, DF)

A popular rice noodle stir fry made with tofu, peanuts, scrambled egg, and fried shallots in a tamarind-based sauce. *Select the vegan option for no egg*
$16.00

Mango Sticky Rice (Vegan, GF)

Sticky rice made with coconut milk and brown sugar. Topped with fresh mango and black sesame seeds. A delicious finish to a perfect meal.
$8.00

Thai Iced Tea

Black tea, spiced with star anise, crushed tamarind, and sweetened with sugar and half & half.
$4.00

Thai Iced Coffee

Sweet Thai iced coffee darkly roasted to create a robust flavor, served with half & half.
$4.00

SATURDAY, October 24th: Cuban Menu by Chef Yudy

Chef Yudy is a Cuban chef inspired by her roots, her family, and the rich traditions of her island. She believes cooking is an act of love and remembrance, honoring generations of culture, resilience, and warmth. Through authentic flavors and heartfelt hospitality, she transforms every dish into a soulful experience that celebrates connection, heritage, and the true spirit of Cuba. Please schedule these meals *only* for Saturday October 24th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Sat 10/24

-- please don't schedule for another day!

Saturday 10/24 Lunch Menu (11am-2pm)

Ham & Cheese Empanadas

Golden crispy handmade pastries filled with ham and cheese and fresh Cuban spices.
$10.00

Beef Empanadas

Golden handmade pastries filled with savory ground beef with fresh spices.
$10.00

Chicken Soup

Delicately simmered chicken with fresh seasonal vegetables in a light, aromatic broth.
$8.00

Chicken Fricassee (GF, DF)

Chicken slow-cooked in a rich tomato-based sauce with aromatic spices. Served with vegetable rice, sweet fried plantains, and fresh salad.
$18.00

Garlic Butter Tilapia

Tilapia sautéed in garlic butter with lemon and cilantro for a bright and vibrant taste. Served with rice, and Cuban red beans with pork. Accompanied by fresh salad and sweet fried plantains.
$19.00

Cuban Vegetable Bowl (Vegan, GF)

A delicious plate featuring vegetable rice, Cuban spiced black beans, fried sweet plantains, fresh salad, and sautéed onions with bell peppers.
$15.00

Traditional Cuban Flan

Rich, velvety-smooth egg custard dessert topped with dulce de leche a sweet caramel sauce.
$7.00

Saturday 10/24 Dinner Menu (4-8pm)

Ham & Cheese Empanadas

Golden crispy handmade pastries filled with ham and cheese and fresh Cuban spices.
$10.00

Beef Empanadas

Golden handmade pastries filled with savory ground beef with fresh spices.
$10.00

Chicken Soup

Delicately simmered chicken with fresh seasonal vegetables in a light, aromatic broth.
$8.00

Chicken Fricassee (GF, DF)

Chicken slow-cooked in a rich tomato-based sauce with aromatic spices. Served with vegetable rice, sweet fried plantains, and fresh salad.
$18.00

Garlic Butter Tilapia

Tilapia sautéed in garlic butter with lemon and cilantro for a bright and vibrant taste. Served with rice, and Cuban red beans with pork. Accompanied by fresh salad and sweet fried plantains.
$19.00

Cuban Vegetable Bowl (Vegan, GF)

A delicious plate featuring vegetable rice, Cuban spiced black beans, fried sweet plantains, fresh salad, and sautéed onions with bell peppers.
$15.00

Traditional Cuban Flan

Rich, velvety-smooth egg custard dessert topped with dulce de leche a sweet caramel sauce.
$7.00

SUNDAY, October 25th: Kurdish Menu by Chefs Seenam & Lounjin

Seenam and Lounjin, a sister duo, are sharing the taste of their heritage through authentic Kurdish cuisine made from cherished family recipes. Born in Kurdistan, they fled the hardships of war and came to the United States with resilience, hope, and a dream for a better future. While pursuing careers as doctors, they're serving up flavors of home here at Feast. Each plate tells a story of survival and celebrates the community they now call home. Please schedule these meals *only* for Sunday October 25th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Sun 10/18

-- please don't schedule for another day!

Sunday 10/25 Lunch Menu (11am-2pm)

Kurdish-Style Sambusac

Golden fried pastries filled with spiced rice and ground beef. Served with yogurt sauce and salad.
$9.00

Fattoush Salad (Vegetarian)

A vibrant Middle Eastern side salad featuring crispy fried pita bread mixed with tomatoes, cucumbers, radishes, parsley and mint, all tossed in a tangy sumac and pomegranate dressing.
$8.00

Kibbeh

A classic Middle Eastern dish featuring crispy bulgur shells filled with beef spiced with traditional spices. Served with salad and mint yogurt sauce.
$18.00

Pumpkin Soup (Vegan)

An aromatic pumpkin soup flavored with sumac and traditional Kurdish spices. Served with rice.
$16.00

Kurdish Chicken Platter

Chicken kabobs marinated in a blend of traditional spices then grilled to a perfect finish. Served with basmati rice, Kurdish salad, and a yogurt mint sauce.
$17.00

Sutlu (GF)

A popular dessert made with rice and milk to create a delicate pudding. Flavored with vanilla and lemon zest for a slightly sweet and bright taste.
$6.00

Cinnamon Tea

A comforting drink made with cinnamon sticks and black tea.
$4.00

Sunday 10/25 Dinner Menu (4-8pm)

Kurdish-Style Sambusac

Golden fried pastries filled with spiced rice and ground beef. Served with yogurt sauce and salad.
$9.00

Fattoush Salad (Vegetarian)

A vibrant Middle Eastern side salad featuring crispy fried pita bread mixed with tomatoes, cucumbers, radishes, parsley and mint, all tossed in a tangy sumac and pomegranate dressing.
$8.00

Kibbeh

A classic Middle Eastern dish featuring crispy bulgur shells filled with beef spiced with traditional spices. Served with salad and mint yogurt sauce.
$18.00

Pumpkin Soup (Vegan)

An aromatic pumpkin soup flavored with sumac and traditional Kurdish spices. Served with rice.
$16.00

Kurdish Chicken Platter

Chicken kabobs marinated in a blend of traditional spices then grilled to a perfect finish. Served with basmati rice, Kurdish salad, and a yogurt mint sauce.
$17.00

Sutlu (GF)

A popular dessert made with rice and milk to create a delicate pudding. Flavored with vanilla and lemon zest for a slightly sweet and bright taste.
$6.00

Cinnamon Tea

A comforting drink made with cinnamon sticks and black tea.
$4.00