Chelsea Davis

1 day ago | businessinsider.com | Paige DiFiore |Chelsea Davis |Henry Blodget

2025-06-27T15:01:04Z Share Facebook Email X LinkedIn Copy link lighning bolt icon An icon in the shape of a lightning bolt. Impact Link Save Saved Read in app This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in. I spent a week cooking three-ingredient air-fryer recipes to see if any could become staples.

1 month ago | forbes.com | Chelsea Davis

For those unfamiliar with San Francisco’s Anomaly, after nearly five years of word-of-mouth pop-ups, Chef Mike Lanham’s innovative restaurant finally found a permanent home in January 2023. With an eleven-course tasting menu that defies convention through meticulous technique; seasonal ingredients; and unexpected textures, flavors, and presentations, Anomaly isn’t just another restaurant—it’s a movement fueled by a deeply personal vision and desire to accomplish what hasn’t been done before.

1 month ago | forbes.com.br | Chelsea Davis

É possível produzir uma manteiga sem vaca? A Savor, empresa de tecnologia alimentar desenvolve ingredientes sustentáveis por meio de ciência avançada, com sede nos Estados Unidos, está fazendo isso. Durante um jantar em São Francisco, a companhia apresentou a sua nova inovação.

1 month ago | forbes.com | Chelsea Davis

Merchant Roots has long carved out a special niche in San Francisco’s dining landscape—an intimate culinary theater where imagination and fine dining converge. Since opening in 2018 as a hybrid artisanal market and café, the concept quickly evolved under Owner/ Chef Ryan Shelton’s direction.

1 month ago | forbes.com | Chelsea Davis

As someone who truly loves butter, I found it almost impossible to wrap my head around what food tech company Savor was doing. Butter made without cows? It sounded unthinkable—at best, some kind of imitation "butter" I'd normally hard pass on. But after experiencing an entire meal built around it—inside one of the Mission District’s most iconic victorians, surrounded by esteemed guests in the food innovation space, and San Francisco’s top chefs, and bakers—I was sold.