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.
Gray Carson
Gray CarsonRetail & Purchasing Manager
Gray was born and raised in Richmond, VA. He grew up eating fish sticks and frozen pizza, so when he got his first restaurant job in high school and learned all the great things that could be done with food, he knew that it was something he wanted to do for a living. After working in restaurants for years, he found his career niche in management of specialty grocery stores including two of Richmond’s finest: Ellwood Thompsons Local Market and Little House Green Grocery.

Favorite things about working at feast!

I’m a food nerd.. And feast! is filled with other food nerds just like me. People walk in knowing that they are going to try something new and exciting. It feels good to work at a place that carries the best of the best. I’m not selling this food because it’s my job. I’m selling this food because i love it and want everyone else to love it, too.

Things learned at feast!

I have learned that working doesn’t have to feel so hard. People come in and get food that makes them happy. And every day, I’m the one who gets to make them happy. Seems easy to me.

3 favorite foods at feast!

  • Woodsman blue cheese
    Ever had a cheese that tasted like bacon and cupcakes? I have. This American made raw cow cheese is my sun, moon, and stars.
  • Preservation Society Pepper Jelly
    I have a jar (sometimes two) in my fridge at all times. Try slathering it on a sausage, egg and cheese biscuit. You’ll be glad you did.
  • Chicken, Cheddar & Fig panini
    If i were stuck on an island with only one thing to eat for the rest of my life, this sandwich would be it.
Erin King
Erin KingCatering & Gift Box Sales 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!!
Sara Adduci
Sara AdduciCheese & Cured Meats Manager
Sara joined the Feast team in 2012. She brings 26 years front-of-the-house restaurant experience from diners to über-fancy restaurants and 8 years experience in retail cheese & wine.  Sara had the honor of being a judge at the American Cheese Society Competition in 2012 and came in fourth at the Cheesemonger Invitational in the summer of 2014. She has traveled extensively throughout Italy and speaks fluent Italian. Sara is a renaissance woman who also has skills in massage therapy and photography. A self-proclaimed cheese nerd, she loves to share her extensive knowledge and passion for all things curd with any and all who will listen.

Favorite things about working at feast!

I love having a huge cheese case to fill with all my favorite things. I love to help people put together the ultimate cheese plate. I love the people I work with. I love to teach folks new and delicious ways to cook with cheeses. I love turning people on to cheeses that they have never had. I love finding someone who “hates goat’s milk” and proving to them that that is a lie.

Things learned at feast!

I’ve learned to use a slicer. I’ve also learned not to hate using a slicer.

3 favorite foods at feast!

  • Poco Dolce Espresso chocolate tiles
  • Fresh spinach and ricotta ravioli
  • Quadrello di Bufala
  • Capriole Crocodile Tears
  • Paski Sir
  • Fra’Mani Toscano
  • Nodines Pepper Bacon
  • Pâté de Campagne
Wait, did you say only three things?!?!
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
Dan Frosaker
Dan FrosakerHead 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.
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