It’s five days away from Christmas and what’s cooking in this kitchen is a holiday present.
A short rib kit for two at $110.
“It’s braised bones – short ribs, Golai Hagon Suni, spinach in coconut cream with lemon and turmeric,” described Shawn Camacho, co-owner of Prubechu’s.
Prubechu is the only Chamorro or Guamanian restaurant in San Francisco. Camacho says the innovative meal kit was born out of necessity.
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“We have laid off more than half of our staff and descended into the reduced team of management and guys who helped us open. Without these kits and without the support of the community, restaurants are in dire straits. right now,” Camacho said.
Camacho, like many restaurateurs, has lost count of the number of times they’ve pivoted this year.
Nightbird was a California test menu restaurant only. Owner Kim Alter says they’ve used the pandemic to help those in need and stay afloat.
“We cook for the homeless, churches and now for four months we’ve been part of the FEMA cooking for seniors program. We started a pop-up night burger and got the best burger in the chronicle “, said Alter.
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Recently, Nightbird pivoted again and started selling $90 holiday meals.
“Now we do festive meals. For Christmas Eve, we prepare a special tasting menu and cinnamon rolls for the next day and very nice vegetables from the market,” Alter said.
The same goes for Francis and Dian Ang. Their pop-up Filipino restaurant, Pinoy Hertiage, is also embracing the moment and offering holiday dining for “$60 per person plus tax and tip.”
“We’ve created a kit where it comes in a 14-by-19 half-sheet cake box and there’s a lot of food in there,” said Pinoy Heritage co-owner Francis Ang.
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With Christmas just days away, Pinoy Heritage’s holiday meals are nearly sold out.
“We are trying to reach 300 people and right now we are already at 281,” said Dian Ang, co-owner of Pinoy Heritage.
Many find comfort knowing that these meal kits are keeping their doors open but also bringing joy to families amid the pandemic.
“It’s pretty cool that they have our food in their little bubble,” said Shawn Naputi, chef/partner at Prubechu SF.
Meal kits cost between $60 and $110.
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