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| Top Chef season 16 finalist Eric Adjepong (Photo: Mary Sarah Ivers) |
From our friends at Territory Foods...
Territory Foods Celebrates “Top Chef Season 16 Finalist” Eric Adjepong
Chef-crafted, locally-prepared meal delivery company, Territory Foods, adds Chef Eric Adjepong to their menu for a limited time
Territory Foods, a personalized nutrition platform that collaborates with exceptional, talented and local chefs, has partnered with DC chef/co-owner of dinner party service, Pinch & Plate, Eric Adjepong, who recently competed in season 16 of Bravo’s Top Chef. The meal, a nod to Adjepong’s West African heritage, will be available in Territory’s four markets for the entire month of May. Eric, a Ghanaian-American, who made it all the way to the finale of Top Chef, in both the intense culinary competition and the fan favorite contest, stayed true to his roots by bringing West African flavors and cuisine to the forefront throughout the entire season of one of America’s most watched reality-based shows.
Starting on May 6, Territory will feature Adjepong’s’s dish, Ghanaian Red Stew with Jollof Rice, on the menu in all four of its operating cities: Washington, DC, Los Angeles, San Francisco and Dallas/Fort Worth. This dish marks the first time that Ghanaian cuisine will be highlighted on the Territory menu.
Adjepong’s relationship with Territory dates back to when he was the Quality Assurance Manager for the company in Washington, DC. He eventually moved up to executive sous chef before competing on the most recent season of Top Chef. He and his wife currently own a full-service dinner party company, Pinch and Plate.
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| Chef Adjepong's Ghanaian Red Stew with Jollof Rice (Photo: Mary Sarah Ivers) |
“I couldn’t be more excited about teaming up with my friends at Territory to bring some Ghanaian flavors to their community of intentional eaters,” said Adjepong.
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| Photo courtesy of Mary Sarah Ivers |
Teaming up with Chef Eric aligns with Territory’s mission to deliver fully prepared meals to its customers by supporting local businesses and giving back along the way. Territory partners with top, local nutritionists and chefs to design a seasonally-influenced menu that perfectly balances flavor and nutrition while minimizing packaging and food waste.
About Territory Foods:
Territory Foods delivers locally-prepared, unquestionably nutritious meals to more than 500 locations in Southern California, Washington, DC and Baltimore, Dallas/Fort Worth and the San Francisco Bay area. Intentionally made without gluten, dairy or refined sugar, the Territory Foods menu offers an exciting variety of options for a variety of eating preferences including Whole30 and Paleo. Territory Foods operates with a healthy respect for the planet, curating menus with locally available ingredients and using its advanced ordering system to responsibly manage resources, minimize food waste, and reduce unnecessary packaging. And that’s a delicious step in the right direction.
For more information, please visit www.territoryfoods.com.
About Chef Eric Adjepong:
Chef Eric Adjepong is the co-founder of full-service dinner party company Pinch & Plate alongside wife and decorator Janell Adjepong. He was also a finalist on season 16 of Bravo's Top Chef. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American and American food, all in his elegant, artfully plated style. Prior to launching Pinch & Plate, Adjepong cooked in several Michelin-starred restaurants in New York after graduating with degrees in culinary arts and nutrition from Johnson & Wales, one of the country's premiere culinary universities. He also holds a Master of Public Health in International Public Health Nutrition from the University of Westminster in London.
