Eric Gertner and Kate Collier
Eric Gertner and Kate CollierOwners
Married couple, Eric Gertner and Kate Collier, own and operate feast! They have a common affection for high quality food and the people who grow and make it. Their complementary skills, values and vision guide feast!’s growth every day.

Favorite things about working at feast!

Watching customers taste new foods and smile. Watching children grow up eating our tasting samples and loving olives, stinky cheese and pâté. Putting our money where our mouth is and buying local first. Watching family food businesses grow and prosper.

Things learned at feast!

People are adventurous and like to try new foods – tasting is better than telling. Empowering staff members leads to innovation, excitement and business growth. Good food builds a vibrant community of support.

3 favorite foods at feast!

  • feast! Pimento Cheese
    A staple snack for any time of day or night.
  • feast! Russian Tea
    An old family recipe and better than coffee for giving a boost.
  • Lightly Salted, Hand Rolled Butter
    The best butter we’ve ever tasted and we use a lot of butter! Perfect for spreading on baguette or cooking. No other butter will do. We travel with a pound of it if we’ll be cooking.
Kathryn Bertoni
Kathryn BertoniPurchasing Manager
Kathryn and her husband ran Appalachia Star Farm and CSA in Nelson County, VA for 10 years. They produced ecologically sustainable vegetables, berries, and eggs for farmer’s markets and Community Supported Agriculture in the Charlottesville area. In 2013, Kathryn brought her passion for local agriculture and delicious food to feast!, working on the retail floor and managing the produce department. Now behind the scenes as Purchasing Manager, Kathryn works with our many local, regional, and international suppliers to bring the very best products to the feast! shelves.

Favorite things about working at feast!

Working within a locally owned, family business that is truly passionate about supporting the local food community – from producers, to customers, to the broader Charlottesville community, feast! cares about quality products and sustainable relationships.  Plus, I love eating a delicious feast! lunch every day!

Things learned at feast!

Any season is a good season for rosé – especially one of our many delicious local rosés like Blenheim, Early Mountain, or King Family Crosé.

I am constantly learning and being inspired by the many fantastic local producers we have here in Virginia; not just wine, but cheese, meats, cookies, jams and sauces. I love learning about these producers and putting a face to their delicious offerings.

3 favorite foods at feast!

  • Local fruit in season
    blueberries, cherries, strawberries, peaches, apples, oh my!

  • MeadowCroft Farm Old Fashioned Chow Chow
    the perfect topping for a locally raised, grass-fed beef hamburger or Bratwurst off the grill.

  • Bindi Spumoni Bomba
    layers of strawberry, pistachio, and chocolate gelato surrounded by a dark chocolate shell.  A heavenly frozen treat!

Dan Frosaker
Dan Frosaker Head Chef & Kitchen Manager

Dan is from Oregon where he was a kitchen manager at the James Beard Award winning Thai restaurant, Pok Pok. He also served as Executive Chef of the classic Italian restaurant Mama Mia’s Trattoria where his handmade daily, fresh mozzarella for his Caprese salad became famous. After college, Dan and his wife lived abroad in Australia, where he learned exciting Aussie/Kiwi cooking techniques based around locally raised meat and seasonal ingredients.

Dan came to Charlottesville when his wife began a graduate degree in Architecture at UVA. While his wife studied, Dan learned about Southern style cooking under Chef Christian Kelly at Maya. Now that his wife got a job with the acclaimed VMDO architecture firm, they are ready to settle down and make Charlottesville home. We are so fortunate that he decided to make his professional home at feast!

We look forward to Dan bringing his expertise and international flair to the food at feast! Look for a growing selection of home made soups, daily lunch specials and tasty grab & go meals to take home.

Favorite things about working at feast!

Being able to try new things and bring different cheeses home to my wife who is also a bit of a foodie.

Things learned at feast!

I love being able to expand my culinary horizons by using the products at feast! The local produce and interesting ingredients here allow me to try new things and create new dishes.

3 favorite foods at feast!

  • Pepper Jelly
    The sweetness combined with the slight sour and a little heat make this a very versatile ingredient. Personally, I like it with salty things like…
  • Baley Hazen blue cheese
    A very nice blue cheese with a great smooth texture and slight sweetness. It is great on its own or in a bitter green salad.
  • Sorghum grain
    One of the unique things that feast! has to offer. Sorghum grain is a brand new product to me, and I am experimenting with adding it to soups. It’s got the good chewy texture of barley without getting soggy. It is also a reuse for a whole grain that used to be a wasted byproduct of another agricultural crop. It is great to be able to use something that has fallen by the wayside and introduce people to a healthy, heritage ingredient.
Ellery Hinson
Ellery HinsonCheese & Charcuterie Manager

Ellery grew up in Southwest Virginia and studied anthropology at the University of Mary Washington, her concentration was the use of food in culture building. For her honors thesis, Ellery conducted an ethnographic study of the Fredericksburg City Famers’ Market and has worked in food service and farming ever since, with the constant goal of community building through shared food experience.

After graduating from college, Ellery started as a Cheese Monger, learning the trade at a wine shop called Provisions in Northampton, Massachusetts. She also broadened her food knowledge through some hands on work at Kitchen Garden Farm, an organic produce farm that specializes in peppers to make sriracha.

Ellery joined the feast! team in early 2018 as a Cheese Monger working and learning under expert, Sara Adduci. We look forward to the passion and food community building that Ellery will bring to feast! as she steps into a leadership role.

Favorite things about working at feast!

I love the community built among staff and customers. There is a certain experience both staff and customers create at feast! that is hard to find in larger stores.

Things learned at feast!

Each of my coworkers has a different set of knowledge and skills – I learn something new from them every day! There is always room for pairing-experimentation at feast!

3 favorite foods at feast!

  • Shropshire Blue Cheese

  • Effies Oatcakes

  • Harbison Cheese

  • 3 for $30 wines!

Megan Kiernan
Megan KiernanProduct Development Chef
Megan is a Charlottesville native who lived and worked on the West Coast after college, but she, “loves Charlottesville and wanted to come back home to be close to family.” Megan brings world-class cooking experience to the Feast Café. Prior to joining the feast team, she cooked at a number of restaurants in Los Angeles. She started at A.O.C., one of star chef Suzanne Goin’s restaurants, and worked there for three years on all stations of the cooking line. She then worked for a year at Spago, Wolfgang Puck’s flagship restaurant, with star pastry chef Sherry Yard. From there, she became the pastry chef and line cook at Canele, a neighborhood bistro that sourced all of their produce from the Farmer’s Market. Megan loves the challenge of cooking with what’s in season and having feast’s outstanding food selection as her pantry.
Working in the Main Street Market makes my life as a cook infinitely easier. I can find most of those hard-to-find ingredients right here, which as one-stop shopping goes, is pretty incredible.

Favorite things about working at feast!

There are many parts of feast that I truly enjoy. I like all of the people who work in the café and the store and feel lucky to genuinely enjoy the company of my co-workers. In addition, I love the many wonderful people that come into shop at feast! I see friends on a daily basis, and I have met people at feast! who have gone on to become some of my good friends. I absolutely love having access to fantastic cheeses, meats, spreads, dips, jams wine and every other goodness that is sold at feast! And, of course, I enjoy the opportunity to make new food and try delicious new ideas in the café. I like the challenge of coming up with new specials, making new soups, and trying out new café prepared.

Things learned at feast!

I have learned so much about the local food community while working at feast!. I have met many fantastic farmers at the farm-to-feast events that happen during the summer months, as well as when they come to drop off their produce. I’ve tasted numerous local wines and ciders during various tastings here, and I’ve had the pleasure of meeting many of the makers personally. I have also learned about new cheeses and varieties of charcuterie. Now that Sara is heading the cheese department, I feel as though I taste something new and exciting on a weekly basis.

3 favorite foods at feast!

  • Brandy Creamed Honey
  • Castelvetrano Olives
  • Potter’s Hard Apple Cider
Erin King
Erin KingSales & Brand Manager

A Charlottesville native, Erin has hospitality in her blood. With a chef as a father, Erin grew up in the restaurant business and has been working in the front of house ever since she was 16 years old. Erin attended Radford University, where she graduated with a degree in Design.

Erin’s experience includes employment at AAA Four Diamond rated inn, L’Auberge Provençale, where she was able to combine her passion for hospitality and design while overseeing everything from the daily operations to marketing, wedding planning and branding.

In 2011, Erin returned to Charlottesville and worked in the catering department at the Boar’s Head Inn and in event planning at Commonwealth Restaurant & Skybar. Erin joined the feast family in 2015 and is responsible for Catering & Gift Box sales, as well as social media marketing.

Favorite things about working at feast!

The emphasis on providing the most delicious food for the Charlottesville community, the company’s commitment to buying from local producers, and personally having access to so many local foods grown with sustainable farming practices are my top three reasons for working here.  I can really taste the difference when I eat local food!

Things learned at feast!

Ginger Snaps go well with Blue Cheese.  The daily samples are not only tasty, but also a great inspiration and get me thinking outside the box.

3 favorite foods at feast!

  • Summer Grilled Cheese
  • Dark Sweet Orange Chocolate Drops from Cville Candy
  • 3 for $30 Wines by the Case!!
Steve Kohrherr
Steve KohrherrRetail Manager

Steve comes to feast! after working for 11 years at Wintergreen Resort as a manger in their Food & Beverage department.  His last position with Wintergreen was as the Manager of The Market at Wintergreen, where he helped craft new deli offerings, as well as, seek out local produce, products and vendors. Steve is excited to bring his retail and hospitality experience to feast!

Originally from the Garden State of New Jersey, Steve spent 6 years bartending at The Ginger Man Restaurant (across from Lincoln Center) in New Yord City, as he pursued training in acting and comedy improv. Upon moving to Virginia, Steve worked with Young Audiences of Virginia creating and performing educational programs throughout the Commonwealth. He continues to be active in Arts and Education, being recently selected as a Teaching Artist for the Virginia Commissiuon for the Arts.

Steve is a writer, director, musician, professional clown, and a firm believer in the healing power of laughter.

 

Favorite things about working at feast!

The people, staff and customers alike. Everyone is so warm and welcoming! It is so great how feast! engages local vendors and nurtures a community food connection.

Things learned at feast!

Sampling so many different tasty foods has allowed me the opportunity to becomes more familiar with higher quality Cheese and Charcuterie. And how their distinct and different tastes blend into an amazing new culinary adventure. And the journey is just beginning.

3 favorite foods at feast!

  • Effie’s Oatcakes

  • Brillat Savarin – just creamy deliciousness

  • Tart Michigan Dried Cherries

Maggie Passino
Maggie PassinoAssistant Retail Manager

Maggie is a native of the Charlottesville area where she grew up on her parents’ farm. Food and its production were a central part of her upbringing. Sustainably raised food and animals have always been near and dear to her heart. After working for several local farmers, Maggie decided to continue learning about agriculture and food production in the Midwest, where she traveled and worked for several years.

Maggie thrives on learning about the local food scene and select imported wine and cheese. After working part time at feast! for three holiday seasons, we are excited to have Maggie join us full time as our assistant retail manager.

Favorite things about working at feast!

I love helping people find what they are looking for with our stellar selection. I also enjoy helping people find things that they would not have thought of on their own- new foods and combinations are my favorite!

Things learned at feast!

I am learning a lot about wine. I had very little experience with wine before coming to feast! and love tasting and trying new ones. I am learning about different grapes, varietals and tasting notes.

3 favorite foods at feast!

  • I love the creamy, blue cambozola cheese that we carry at the cheese case!

  • I also love the Little Things Shortbreads

  • and any locally grown produce that we have in stock

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