Tue: Peppercorn Steak (Video) / Fri: Cornish Game Hen & Cous Cous
Tuesday May 5: Peppercorn-Crusted Flat Iron Steak
roasted strawberry demiglace, warm spring vegetable and potato salad
Hello again, FoodDude,
With dining rooms shut for at least another month, I’m growing more concerned about the sustainability of this program, the planet, the restaurant, and the free-meal program for those who worry more than even I do.
I don’t want to be your charity, I want to provide something of value to more people so that it makes what we are doing sustainable. I am so very appreciative of your support for our endeavors that I cannot fit that speech into this email. Nonetheless, operating on 1/6 of our normal revenue while giving out 200-300 meals per week is not a great business model. On March 17th, I didn’t care that “Finish-at-Home / Charitable” was sustainable because I knew I was in a unique position to do a lot of good and knew that you and I would have some fun doing it together until this storm blew over. But with the end of this shutdown nowhere in sight, I’m feeling the need to get a little more serious about our managing the uncertainties.
So I’m not asking for you to buy more dinners, I’m asking that you share your enthusiasm.
Nobody but you knows which of your friends would enjoy what Chef Nate and I are up to. Nobody has more sway over your foodie friends than you. I honestly don’t want you to buy dinner for friends (that would probably end up counterproductive). I simply ask that you to recommend “Finish-at-Home” to as many friends as you can think of who you think would get a kick out of the program and encourage them to try a “Finish-at-Home” meal. If they’re the type of friends to try it once, I’m confident that Nate and I can deliver an experience worth repeating.
P.S. You’re going to see a big change in our “sustainability” efforts for packaging starting this week.
Please forward this email to your foodie friends. Recommend that they checkout Tuesday’s Steak dinner or Friday’s Game Hen dinner this week. You might explain that for every meal purchased, one is provided to someone struggling through these times.
Flatiron steak marinated in red wine, sage, garlic and thyme; crusted in peppercorns and allspice; topped with a strawberry bleu cheese compound better and served with warm spring potato salad and roasted strawberry demi glace. Tuesday May 5
Lavender and sage brined Cornish Game Hen, roasted with a lemon honey butter glaze and served with a wild mushroom bacon sauce, aside Israeli cous cous seasoned with lemon chive oil with fresh peas. Friday, May 8