Forage: Cook Like a Chef with Restaurant-Quality Meal Kits
San Francisco, a haven for food enthusiasts, now has a fresh take on restaurant meal delivery: Forage. Founded by Foodzie creators Rob and Emily LaFave, Forage empowers home cooks to recreate their favorite restaurant dishes with ease. Launched today, the service curates all the ingredients needed for select restaurant recipes and delivers them straight to your doorstep—promising professional-quality meals in under 20 minutes.
A Unique Twist on Meal Delivery
Teaming up with co-founder and CTO Josh Fraser at TechStars Boulder, the LaFaves have reimagined the meal-delivery model. Their innovative approach has already attracted investments from Twitter’s Ev Williams and Whole Foods Board Member Hass Hassan, signaling strong industry interest.
How It Works
Forage collaborates with renowned San Francisco restaurants like Dosa, Hapa Ramen, and Alta SF to source ingredients for their most popular dishes. For example:
- Alta SF’s pierogies (often sold out by 8 PM)
- Hapa Ramen’s fresh noodles and pork stock
- DOSA’s authentic dosa batter
- Souvla’s Greek-marinated meats
Each kit includes prepped ingredients and step-by-step instructions, letting home cooks replicate these dishes effortlessly.
The Inspiration Behind Forage
Emily LaFave’s culinary background—from restaurant kitchens to culinary school—shaped Forage’s mission.
“We could cook anything in less than 20 minutes,” she explains. “This isn’t about chopping onions for you. It’s about delivering chef-quality components so you can focus on cooking.”
Forage builds on Foodzie’s legacy (acquired by Joyus in 2012) by integrating restaurant cooking into the delivery experience.
Expansion and Accessibility
While most dishes hail from SF restaurants, Forage delivers across California. Expansion plans are in the works, but the current focus is perfecting the model:
- Weekly themes: South Indian, Greek, or Eastern European cuisines rotate based on editorial selections.
- Flat-rate pricing: \(60/week for 4 meal servings (\)15 each).
- Community input: Users (“Foragers”) can request dishes for future weeks.
Expert Curation
Forage’s editorial team and head chef Stephen Beaumier (formerly of Cyrus, Quince, and Noma) handpick weekly menus to ensure quality and variety.
Why Forage Stands Out
Emily emphasizes Forage’s unique value:
“With our delivery model and chef-derived ingredients, we offer fresher, higher-quality components that maximize flavor and minimize prep time.”
For food lovers eager to elevate their cooking skills, Forage bridges the gap between home kitchens and restaurant excellence—one 20-minute meal at a time.
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