After immigrating to the U.S. in the 1960’s, Indra’s parents brought the flavors of their native cuisine to their new home and kitchen. Surrounded by the ingredients of the “Spice Islands”, Indra learned to cook at an early age, recreating her family’s traditional Indonesian recipes. Indra continued to pursue her love for cooking by exploring different types of cuisines and working part-time in restaurants such as blu, Clio, and Bistro 5 during her studies at Tufts University and Simmons College. After completing her Masters of Education, Indra accepted the position of Excavation Chef for the Poggio Civitate Archaeological Project in Tuscany, Italy. There she learned how to use the incredible regional ingredients to create authentic Tuscan food. After returning from Italy Indra decided to pursue her culinary interests full-time, joining Banyan Bar + Refuge’s opening culinary team and working on the line at Craigie on Main.
Recently, Indra left the restaurant industry in order to combine her love for cooking with her background in education. She joined Team No Kid Hungry and Cooking Matters as a Program Coordinator and now works to bring culinary and nutrition education to low-income communities. When she is not teaching classes, Indra volunteers for the Food Project, the Greater Boston Food Bank, and is working on a food access project.
Food is in the genes for Ellie. Her chef-father didn’t hesitate to involve her in the tasks of the kitchen, coaching her at the oven range when she was still too small to stir a pot without a stepping stool. A family of farmers, the Tiglaos hail from Pampanga, a province of the Philippines best known for its contributions to Filipino culinary heritage. It’s in this background that Ellie roots the importance of food, less in food’s function as fuel, but more in its role in nurturance and cultural preservation.
If absence makes the heart grow fonder, then it’s no surprise that when Ellie’s training as a neuroscientist brought her to Boston, the unexpected lack of Filipino food threw her own upbringing into sharp relief. Years of toiling under fluorescent light and a growing feeling that she couldn’t be the only one missing lutong pinoy were the perfect catalysts to her and her brother RJ’s first pop-up in 2014.
In addition to all things pop-up, Ellie is a worker-owner and founding member of Olio Culinary Collective, a community-focused cooperative dedicated to sustainable sourcing, workplace fairness and the celebration of food as culture.
Pamangan is a Filipino American dinner series, incorporating the flavors and cooking techniques of the Philippines into dishes that can range from highly traditional to loosely inspired. Ellie Tiglao works with her team to pop up all over Boston, Cambridge and Somerville, serving new, constantly evolving iterations of the meals and memories of her childhood and helping New England eaters to answer the question “What is Filipino food?”
Filipino food is itself highly idiosyncratic, a reflection of the history of colonization of the 7000-island archipelago. While fusion is no longer a la mode, one might be hard-pressed to find another word that succinctly describes a cuisine that is deeply influenced by Spanish, American, Chinese and Malay traditions. The result is bold, flavorful and unapologetic about its love of pork.
During college, she lived in Amman, Jordan for a year, and studied Arabic at a local university. She spent hours absorbing the recipes of her favorite dishes from her host mother, and fell in love with the food in the region. Once she left Jordan, she once again found herself in her kitchen, this time recreating new flavors that had found a home in her heart.
She is currently working to open a fine-casual Mediterranean restaurant in Boston's historical South End. In her quest to make incredible Middle Eastern bread, she traveled to Beirut and worked in local bakeries. There she discovered her passion for baking, and cherished the opportunity to nourish the community with fresh food.
She enjoys cooking bold, comforting dishes that have a story, and seeks out special ingredients for her dishes.
Sam Ferguson is a chef at Forklift Catering in Somerville and the owner of budding charcuterie business called Post Road Provisions. From an early age, Sam was allured towards classic French technique as he observed his great aunts prepare many rustic Sunday suppers. In 2009, he met his mentor Robert Grant at The Butcher Shop in Boston and quickly fell even further in love with all things meat: sausage, pate, braises, confits, and smoked meats. As Sam honed his skills and passions at The Butcher Shop, Belly wine bar, and Savenor's Market, he also refined his goals and ambitions for business ownership. It was through these experiences that Post Road Provisions was born; he and his wife Lily are excited to begin offering unique sausages, pates, bone broth, and other pantry items that are created with ingredients sourced from local farms and purveyors.
Chef Terence Rogers got a B.S. in Economics, briefly debated law school and then moved to Killington, Vermont where he got his start in the Kitchen. After a month of struggling through 300 covers a night, Terence finally got the pace and rhythm of the kitchen and was hooked. Upon moving back to Boston, Terence managed the Dining Car and worked at Bronwyn & Highland Kitchen. In April 2014 Terence wanted to start something on his own to achieve his goal of starting a food truck. Many dinners later TBD Foods has transformed into something on it's own. TBD Foods focuses on farm to table chefs and catering. Some of Terence's favorite things to cook and eat are fresh pasta, eggs, anything smoked, oysters & ice cream.
An alumni of the storied Chez Panisse and an Académie Brillat-Savarin Medal of Merit recipient at the Culinary Institute of America, Danielle Glantz’s sophisticated talents and training have prepared some of the most elegant dishes in the best kitchens in America. However, her passion is something a bit more simple and rustic: the freshest pasta – made with the most local and seasonal ingredients possible.
Danielle started cooking with her mother and grandmothers at home in their kitchens in western Massachusetts. With Lebanese and Italian heritage, a focus on family and food is in her DNA.
At the age of sixteen, Glantz got her first restaurant gig: busing tables. She took this and worked her way into the kitchen. She knew, at that point, that she would one day have a place of her own.
At the start of her journey she worked in restaurants. At first, part-time while attending the University of Hartford and jamming on a NCAA Division 1 women's softball program. Later, full-time - after graduating from The Culinary Institute of America in Hyde Park, NY, she accepted a position at Chez Panisse – the American birthplace of the elegant, local, seasonal cooking movement – under the tutelage of Alice Waters.
During her four years at Chez Panisse she spent time in the Café and Restaurant soaking up as much as possible, while developing a passion for charcuterie and butchering. Overtime, she grew to oversee the charcuterie program.
Yearning for home, seasons, and family, Danielle wanted to bring her focus back to Massachusetts. She wanted to make the practices of sustainability and seasonality the highlight of her cooking. She moved to Gloucester starting first as the sous-chef at The Market Restaurant and later began her tenure as Chef at Short & Main.
While working at both of these stellar restaurants, she developed strong relationships with the many farmers and purveyors on the North Shore. She looks forward to developing relationships with her new customers.
Check out Danielle's shop - opening soon here!
Over the last decade, He has had great experiences exploring the world and learning about the unique cuisines from different countries. He has developed his cooking style to bring some of the unique flavors he knows so well to combine them with textures he has experienced from around the world. He is also a scientist by training and he loves combining flavors to create new experiences. His food reflects my adventurous personality with bold flavors and fresh ingredients.