Feast By East
Jan Dominquez
We're on a mission to cultivate a healthier, more vibrant Southeastern North Carolina by building bridges between our diligent farmers, innovative restaurants, grocers and you. Our shared commitment enables us all to enjoy access to fresh, affordable, and seasonal food. Join us in this local food revolution.
Our mission is to strengthen the farming communities in and around the Southeastern NC area by providing resources, education, and distribution opportunities to farmers while addressing equitable food access in communities with the greatest need.
Feast Down East operates several key programs aimed at achieving our mission. Our initiatives include our Food Hub, Local Motive Mobile Farmers' Market, and the Farmers Fighting Hunger program. Click below to learn more about what we do.
As a sponsor or donor, you play a critical role in sustaining our programs like our Local Motive Market and Food Hub, directly impacting the lives of local farmers and those facing food insecurity. Make an impact in 2024!
Join hands with Feast Down East in our drive to strengthen local agriculture and nourish communities. Your sponsorship is vital in bridging the gap caused by our recent funding loss. As a sponsor, you'll play a key role in sustaining our programs like the Mobile Market and Food Hub, directly impacting the lives of local farmers and those facing food insecurity. Discover the various sponsorship opportunities and how your organization can make a lasting difference.
"I love [the Mobile Market] because it gives people in these food deserts a place to go so they don't have to sit on a bus for an hour, and gives them an opportunity to get fresh food that is healthy and affordable."
This program has been absolutely amazing. The Grandparent Support Network and the YWCA Lower Cape Fear are extremely grateful for this partnership and opportunity. Additional grandparents have even been recruited through this effort.
Recently, we conducted a survey with the grandparents asking how we could serve them better, and their number one request was helping them have access and cook healthy and nutritious dishes. This program has not only eliminated a barrier but Feast Down East has assisted GSN in meeting a need, provided healthy nutritious foods, and allowed grandparents to relive some childhood dishes. The best experience has been the ability to expose new foods such as purple potatoes, rutabagas, beets, and Murasaki sweet potatoes.
"One of the things I love about the Mobile Market is that everything is based on what's in season. I also really love the grass-fed beef, and the eggs are so good! The prices are amazing. It's nice to know that these things are being raised humanely."
"I live down the street [from The WIRE market] and I love coming to the market because it's very convenient to my home and getting my child from school, and I can do everything on my bicycle. I get eggs, stuff for vegetable soup, and beef livers for my dog because I make her dog food for her. I'm absolutely thrilled to support [the Mobile Market] because it feels good to support local farmers that are bringing this stuff to town."
At Feast Down East, we're proud to offer a streamlined platform that bridges the gap between local farmers and wholesale customers. Our Online Marketplace offers an extensive range of fresh local produce and provides an opportunity for local, small- to medium-scale, and limited-resource farmers to increase their market reach.
Come early, stay late and enjoy a fabulous feast from our member restaurants! Your ticket to culinary excellence will tantalize your taste buds with ample food, drinks, networking, music and more! Keep your signature program handy for all your future catering needs.
In 1990, Suzanne began bottling her delicious Sesame Dressing and selling them at Feast From The East and local independent grocery markets. Now you can purchase the same signature Sesame Dressing at warehouse club stores and specialty grocery chains throughout Southern California. The Feast From The East product line has expanded to include several varieties of salad dressing and Asian Salad Toppings.
The Sugar-Free version of our Original Sesame Dressing has the same sweet and tangy flavor profile and powerful toasted sesame aroma without the sugar and carbs. The perfect Asian Chicken Salad dressing for your low-carb, keto, or sugar-free lifestyle. Sweetened with Sucralose. Convenient, lightweight P.E.T. bottle is 100% recyclable! GLUTEN FREE. Feast From The East brand products are manufactured in the USA and distributed by Feast Kitchens, Inc.
1. In a large soup pot over low heat, whisk the red curry paste into the coconut milk and vegetable stock. Add the lemongrass, and let the mixture steep while you prepare the lobster. Turn up the heat, and bring the soup to a boil. Add the fish sauce, sugar, and lime juice, tasting and adjusting seasoning if necessary. Add the mushrooms and reduce the heat to low. Add the lobster meat and cook until just warmed through, about one minute more.
1. In a large stockpot, bring an inch of salted water to a boil. Add the lobster and steam, covered, until the shells are deep red, about 10 minutes. If the pot boils over, leave the lid off a crack to allow some steam to escape. Let the lobster cool, then crack the shells and remove the lobster meat, including the tails, claws, and knuckles. Tear or chop the lobster meat into small pieces, and set aside.
2. In a small bowl, combine the cream cheese, shallots, garlic, horseradish, Worcestershire, cayenne, Sriracha, salt, and pepper. Add the lobster meat and mix well to combine. Transfer to a glass baking dish and refrigerate for at least 2 hours.
1. In a stockpot or Dutch oven, heat the olive oil over high heat. Dispatch the lobster by driving a knife straight down through its head, between the eyes. Remove the tail, claws, and knuckles. Cut the tail into four pieces, twist the knuckles to remove from the claws and bodies, and strike the claws with the back of a knife to crack the shell. Toss the lobster pieces in flour, shake off the excess, and add the meat to the pot. Cook until the shells turn red, about 4 minutes. Transfer the lobster pieces to a plate; set aside.
2. Add the red pepper flakes, oregano, and garlic to the pot; cook until the spices bloom, about 3 minutes. Add the tomato paste and cook until lightly caramelized, about 2 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Add the stock, tomatoes, and bay leaf, and bring to a boil. Reduce the heat to medium-low, and cook partially covered until the sauce thickens, about 20 minutes. Return the lobster to the pot, and cook until the lobster is cooked through, about 5 more minutes. Add the pasta and toss with the sauce. Transfer to a large serving platter; sprinkle with the chopped parsley.
1. Preheat the oven to 375 degrees. Bring a large pan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, cutting the cooking time on the package in half. Drain the pasta and set aside.
3. Melt 2 tablespoons of butter in a microwave or in a pan over low heat. Remove the crusts from the bread and discard. Tear the remaining bread into tiny bits and place in a small bowl. Add the melted butter and toss to coat the breadcrumbs evenly. Set aside.
5. Slowly whisk in the milk and simmer, whisking frequently, until the sauce has thickened, about 10 minutes. Remove the pan from the heat, and stir in 2 cups of the shredded cheese mixture, the mascarpone, and the brandy.
6. Add the cayenne and nutmeg. Stir until the cheese is melted and incorporated. Adjust the taste with salt and pepper as needed. Add half the lobster, half the chives, half the scallions, and the cooked pasta to the cheese sauce. Stir well to combine.
8. Sprinkle with the fresh breadcrumbs and the remaining shredded cheese mixture. Bake until golden brown and bubbly, about 30 minutes. Let cool for a few minutes, and finish with a sprinkle of the remaining lobster, chives, and scallions.
1. Soften the ice cream on the counter. Meanwhile, bring the blueberries, sugar, and water to a boil. Turn down to a simmer and reduce the fruit, about 5 minutes, stirring occasionally. Add the lemon juice and allow the mixture to cool.
2. Spread the ice cream into the pie crust with a rubber spatula and freeze. When the blueberries cool, spread them over the ice cream and place the pie back in the freezer for about 3 hours. Top with the whipped cream, fresh strawberries, and raspberries, and serve.
I became a member of the East Harlem Giglio Society a few years back and love it! If you are looking for a great time with great food and great people with an old school environment then this is the place for you. Each year I have noticed the Italian Feast in New York City (NYC) gets bigger and bigger. The Society also has other events that they participate in throughout the year as well. If you are looking for a great comradery among other people who have the same values then the East Harlem Giglio Society is the group for you!
Great festival. It was heartwarming to see such connections among the people. The carrying and lifting of the Giglio was phenomenal and especially nice seeing the people coming together to lift and dance the Giglio. The music was festive and the food was excellent I enjoyed my first Giglio Festival in East Harlem.
This cherished community event, sponsored by the Fr. Thomas A. Judge Knights of Columbus Council No. 6893 and St. Anthony of Padua Church, promises something for everyone. Relive the magic that has made this feast a local favorite for years, and prepare to be dazzled by exciting new additions!
For Tom Junod, a writer who spends the holidays with his family on Shelter Island, the creation of a Christmas Eve Feast of Fishes tradition is an evolving practice that inches closer to perfection every year.
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