Entrees and side dishes can
be mixed and matched.
Work all day, gather the family, start prepping dinner, eat, wash dishes and get the kids
ready for bed. Repeat. For working parents, serving healthy, home-cooked meals on a nightly
basis does not leave much time for other evening activities. Feast and Fettle meal delivery service
is like having a personal chef without someone cooking in your kitchen. Founder and chef
Maggie Mulvena Pearson graduated from Johnson and Wales University in 2013, and started working as a nanny
and personal chef for a few years in the Providence area. Then, she launched a full-fledged meal delivery service
in 2016 that could help a variety of professionals, couples and families.
“In my opinion, it’s outdated to have a
personal chef because it can be intrusive.
You have to clean your kitchen, you have to
pick up the food and the chef is in your home.
It’s a little more time-consuming from the
client perspective because you have to have
a lot of things in order,” says Mulvena Pearson.
“This business is more what people
want because it’s convenient, and we offer
that personal chef experience. Plus, we can
make accommodations.”
Feast and Fettle meals can be catered to
vegetarians, vegans and gluten-free folks as
well, and the nutritional information and
ingredients for each dish are listed on the
website so you know if your choice contains
wheat, nuts, egg, soy, dairy or shellfish.
Members simply go on the website to place
orders for the weekly subscription service,
but the plans offer no commitment and
members can use the service as frequently or
infrequently as they want. There are single,
couples and family plans to choose from, and
prices vary; it’s about $99 a week for two
entrees with four sides for couples, and $159
for a family plan that feeds four with two
entrees and four sides. With Feast and Fettle,
you don’t have to do the grocery shopping or
the prep work; just reheat and enjoy.
“Most of our members are double-professionals,
and it allows them to have more time
with their families and experience that
home-cooked meal,” Mulvena Pearson says.
When the business launched in 2016, the
meals were prepared at Hope and Main in
Warren with a three-person staff and one
delivery van. The service has expanded from
its humble beginnings into its own commercial
kitchen and office space in East Providence,
now with more than twenty employees and
six vans. According to Mulvena Pearson, Feast
and Fettle has more than doubled its revenue
each year, and the business now delivers all
over Rhode Island and the surrounding areas
in Massachusetts. The company’s most recent
72 RHODE ISLAND MONTHLY l JULY 2020