Chef Meagan Lombaer of The Radical Larder uses ingredients from local farmer's markets and other resources around Chicago to develop dishes inspired by world cuisine and plant-based living. The chef strives to use the whole ingredient and loves incorporating pickles and preserved items into her dishes adding another layer of flavor and excitement to what she prepares. 

The Radical Larder pairs with breweries and with movement and sound professionals for events and workshops around the city while on the search for a more permanent kitchen space. 

Chef Meagan holds a BS in Education from Boston University as well as an AAS in Culinary arts from Kendall College. Movement has been an integral part of her life in the form of yoga, swimming, biking, hiking, skiing, and to a lesser extent volleyball and soccer. She is currently earning her 200 hour yoga teacher training certification for in depth exploration of a practice that she has done for years. 

The Radical Larder is available for private events, cooking classes and other catering opportunities. Contact: radlarder@gmail.com

 
 

Testimonials 

Svitlana P.

Chicago

"Thank you again for the unbelievable job you did last night. We had some serious picky and meat eaters, and all raved about the food and cake! Your service, creativity, and communication is fantastic and you made the whole process easy! I will definitely recommend you to everyone!

Leah M. 

South Loop, Chicago

"I saw The Radical Larder's Plant Based Pop Up event on social media and, as a vegetarian, I had to check it out. I am glad I did. The plant based chili and corn bread were delicious as was the beer (at Empirical Brewery). I was considering going back to eating meat this year, but was encouraged by the food at this pop up."

Kevin & Lynne K.

Edgewater, Chicago

"Chef Meagan was easy to work with and brought a calm demeanor into our kitchen. We had a dinner party for 10 people in our home and were impressed with how fresh and delicious everything was. She did a pie crust demonstration and provided recipes for us and our guests. Overall a wonderful experience."

 

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