By focusing on smaller, mission-driven brands and the restaurants that want to work with them, Cheetah is able to bring like-minded entrepreneurs together to support local economies and communities. Cheetah is thrilled to see that our culture of supporting small, local vendors is capturing the ears and eyes of culinary professionals around the country. Check …
I walked into City Hope with a job and walked out with a mission. Tucked away in a dingy back alley in the Northwest corner of the Tenderloin district in San Francisco sits an unassuming set of doors, secured by an unassuming metal gate. Take a step back from the front porch however, and you’ll …
We’ve talked about fermentation and salt in our last two blog posts… are you catching on to the theme? With customer demand and sustainability at the forefront, we’re not only talking about ways to add complex flavors to your meat and produce, but how to preserve them as well. In this article we are leaving …
As a chef, how often do you really sit down to consider the simplest of ingredients in your kitchen? We mean the most granular of all seasonings – salt. You may have asked yourself: How is salt made? Why is it called kosher salt? What is the best kind of salt for cooking and finishing? …
Continue reading “The Best Salt in the World? An Interview with Local Salt Vendor – Marisal”
At Cheetah we love staying at the forefront of kitchen and cooking trends. The Bay Area is home to cutting edge cooks from around the world testing out and perfecting their craft. Hyunjoo Albrecht of Sinto Gourmet, a local producer of Kimchi, Gochujang and other Korean specialties, is one such food entrepreneur. A History of …
Continue reading “Local Kimchi Expert Shares Rich History and Benefits of Fermenting Your Own Food”
This month we saw restaurants and restaurateurs from around the world become heroes in their own right as they scrambled to do anything in the realm of possibility to help the people of Ukraine. As March turns into April, the crisis has still not come to an end. The war in Ukraine rages on and …
There is little to say, very few words that can capture the sentiment, but the horrors occurring in Ukraine are simply terrifying and tragic to see unfold. Over the past few weeks we have witnessed heroism and humanity show up in incredible ways. Millions of refugees are being aided in their mission to seek safety …
This month was full of inspiration! We sat down with some of the Bay Area’s leading black entrepreneurs, interviewed a couple business partners who are making a killing serving simple, wholesome and nutritious meals to their healthy customers, and also launched Cheetah’s Marketplace – essentially an online farmers’ market, where you have access to emerging …
Continue reading “February Recap: Black History Month, Healthy Menus and More”
February is Black History Month and we’re taking a break from our usual industry insights to celebrate and amplify black owned joints – of which the Bay Area is home to thousands! With 60% of restaurants owned by people of color, the Bay Area’s black community with its cultural roots and delicious soul food is …
Continue reading “Inspiring Evolution of the Bay Area’s Black Owned Joints & Food Culture”
Those rushing back to their local restaurants for the full dine-in experience have lots to choose from. New menus, new interior designs, and even new cuisine concepts, are flourishing after nearly 2 years of deliveries. To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local …