The San Jose chefs want to prepare 500 more meals for employees on leave – the East Bay Times

The Chef’s Market – an innovative idea that enables guests to buy a take-away meal for themselves and at the same time provide one for those in need – is entering the home straight.

The downtown San Jose chefs behind this move have three days left in their month-long campaign to feed restaurant workers and other workers on leave. The aim is to offer another 500 meals.

Today, Saturdays and Sundays from 11 a.m. to 6 p.m., grilled breasts, smoked pastrami, chicken and cheese enchiladas and artisanal stone oven pizzas (lobster / Gruyere, spicy chorizo, pork belly, truffle mushrooms or traditional peppers) are prepared.

Chef Rodney Baca, who runs Chef Baca’s The Shop at San Pedro Square Market and the nonprofit Baca Systems, came up with the idea of ​​helping both those who lost their jobs due to this troubled coronavirus economy and downtown restaurants still in business but struggling to survive.

How the Chef’s Market works: Go to the website and order from the online menu. Each $ 25 offer is a full meal with salad and dessert. $ 17 brunch is also available and comes with a dessert. The same meal is prepared twice, once for the customer and once for the donation. (Or customers can donate both meals.)

Then swing past 300 S. Second St. (on San Carlos Street) parking lot for a social roadside pickup. Customers have to grab a ticket at the parking lot, but it’s free.

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