Din cooks up $3 mln seed

San Mateo, California-based Din, a recipe subscription service, has raised $3 million in seed funding. The investors were Accel Partners, Collaborative Fund, Built By Girls Fund, Harrison Metal, Slow Ventures and Lowercase Capital. PRESS RELEASE Din (formerly called Forage), founded by second­time food and tech entrepreneurs Emily Olson LaFave and Rob LaFave, have closed $3 Million in Seed Funding from Accel Partners, Collaborative Fund, Built By Girls Fund (Susan Lyne), Harrison Metal, Slow Ventures, and Lowercase Capital. Din has recently expanded their production into a 12k sq ft culinary facility, and is poised for rapid expansion. Din helps you cook like your favorite restaurant at home in 20 min. Din partners with notable restaurants and chefs like Bar Tartine, Tacolicious, and James Beard 2015 Rising Star Chef Jessica Largey to deliver everything you need to recreate their dishes at home. Din’s team, led by Michelin Star veteran Stephen Beaumier formerly of Cyrus, Quince and Restaurant Noma, does much of the time­intensive prep work for you, like braising meats and creating complex sauces, so you can finish the dish in under 20 minutes, as quickly as a restaurant can fire a dish. Then they deliver the prepped and whole ingredients in an insulated, reusable tote to your home. This week, Din launches courier deliveries in Los Angeles, expanding their courier deliveries beyond the San Francisco market. Their local delivery system is built on top of Sidecar’s on­demand network ­ leveraging the cars simultaneously for delivery of Sidecar riders and Din’s packages ­ and now accounts for 80% of Din’s total deliveries. This change to local delivery reduces 70% of the packaging waste per order. In an effort to provide a more sustainable experience with less packaging waste, each delivery is sent in a reusable tote that can be returned to Din with dry ice that disappears shortly after receipt. Entering the Los Angeles market, Din has expanded their restaurant partnerships to local favorites, and this week features recipes from former French Laundry Chef Timothy Hollingsworth, currently chef of Barrel & Ashes, who is soon to open his next restaurant, Otium, in LA. Customers who order by 12 Midnight PST on Wednesday, September 23 can cook his recipes for Half Chicken with Fennel, Pears, Smoked Sunflower and Watercress or Pork Belly with Cauliflower, Thompson Grapes and Kanzuri. Next week, Chef Michael Hung formerly of Flower & Ashes shares two recipes from his restaurant Viviane opening this fall in Beverly Hills Avalon Hotel: Quail with Asian Dirty Rice, Lapsong Sausage and Mustard Greens, and a Pork and Apple Salad with Rainbow Beets and a Pumpernickel Crisp. All first­time customers of Din will receive their first order free at din.co. Din has recruited top food and tech talent into its leadership team. Stephen Beaumier, Executive Chef hails previously from Quince, Cyrus and Restaurant Noma. Jen Pelka, Head of Marketing, led OpenTable’s restaurant marketing? Justin Flores, Head of Operations, led Google Express’ warehouse operations? and Cameron Walters, Head of Engineering, was a founding team member at Square.

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Din cooks up $3 mln seed