FARE (Food Allergy Research & Education) has announced a partnership with Parche Oakland for the upcoming Taste of the NFL event, which will take place on February 7 at the Hibernia in San Francisco. The collaboration aims to highlight how restaurants can serve high-quality meals that are accessible to more than 33 million Americans living with food allergies.
At the event, FARE and Parche Oakland will offer guests Posta Negra Bites—a dish featuring cola-braised short rib with yuca-coconut mash and pickled Sweety Drops. This modern take on a Colombian classic is naturally gluten- and dairy-free. To accommodate those managing alpha-gal syndrome or seeking plant-based options, an alternative version using lion’s mane mushroom instead of short rib will also be available.
Sung Poblete, PhD, RN, CEO of FARE, stated: “We’re pleased to partner with Parche Oakland, whose authentic menu and thoughtful ingredient selection demonstrates how restaurants can expand access for people managing food allergy without compromising quality or creativity. When restaurants prioritize allergen transparency and careful ingredient curation, they create a better experience for all of their guests.”
Paul Iglesias, Chef and co-owner of Parche Oakland, emphasized the importance of inclusivity in dining: "We're honored to partner with FARE to show that thoughtful, inclusive cooking can still be deeply rooted in culture and flavor. Food allergies can make dining out feel impossible at times, and we feel strongly that no one should be excluded from the experience. At Parche, our goal is to create a restaurant where everyone can feel welcome, confident, and truly enjoy their meal."
This marks FARE’s second consecutive year participating in Taste of the NFL. The organization highlights that food allergies affect not only individuals but also athletes and fans at sporting events where food plays a central role. Cincinnati Bengals defensive tackle McKinnley Jackson will join FARE at this year’s event as a community ambassador.
Taste of the NFL is organized by GENYOUth—a national nonprofit established by America’s dairy farmers and the NFL—to raise awareness and funds to combat student hunger.
Parche Oakland focuses on introducing Colombian cuisine to the Bay Area while honoring its cultural heritage through ingredients and hospitality. Chef Paul Iglesias draws inspiration from his Colombian roots for both culinary direction and restaurant design.
