7/18 Monday - Chef Indra Ong

7/18 Monday - Chef Indra Ong

Regular price $ 20.00 Sale price $ 16.00

INDRA'S DISH IS SOLD OUT - PLEASE SUPPORT HER AGAIN NEXT TIME!

Thanks for supporting Indra! You will receive her surprise chef-crafted dish delivered to your door (chilled for safety) between 6-8pm on Monday 7/18. We'll text you the evening before to give you a more precise 45 minute delivery window.

Hint/Teaser: You can expect an Indonesian-inspired dish - take your taste buds on a journey to the islands of Southeast Asia. Indra is making Beef Rendang, a traditional dish of meat and spices served over rice.

*Please Note*: For this beta test, we are currently unable to accommodate those with food allergies

About the Chef:

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.