Yahoo Sports Grilled Halibut to Go? Daniel Boulud Is Offering Gourmet Takeout
New Yorkers tiring of pizza and pad Thai now have a new option for takeout and delivery: gourmet meals from superstar chef—and longtime ELLE Decor columnist—Daniel Boulud. The chef, who says that the coronavirus pandemic has been the “most difficult and challenging time” he has faced as a restaurateur, has in recent weeks converted his kitchen in downtown Manhattan for a massive charitable effort: a partnership with the nonprofit Food1st to prepare meals for organizations like Citymeals on Wheels, local hospitals, and first responders. “We’ve made 23,000 meals to date for these organizations,” he says. “It’s a tough time, and it’s important to step up and do what we can.”
He has also created Hand in Hand, a foundation to support his employees facing financial hardship during the crisis. Boulud says he found himself ordering takeout from such upscale restaurants as Marea and Match. “By the end of the workday, I’m starving,” he says, “and that gave me the idea to convert the kitchen at Daniel on the Upper East Side into preparation for to-go meals.” Orders can be placed via the Daniel Boulud Kitchen site or through the delivery platform Tock to Go.
First up this weekend is “Sunday en Provence,” a French picnic-style repast including salade Niçoise, roast chicken, ratatouille, and strawberry Charlotte dessert; the cost is $150 for two to three people or $275 for four to six (including a bottle of rosé). A new menu will be introduced on May 27, featuring everything from grilled halibut with morels and spring peas to white and green asparagus, along with desserts, wine, and cocktails. Five percent of the proceeds will go to his Hand in Hand foundation. “We’re focusing on casual yet refined dishes,” he says. “It has to be tasty, pretty, and a good value, with ingredients that are complicated to make at home but easy for us to do in our restaurant kitchen.”
As for his famous DB Burger, that’s coming too: “I just told my chef we need to add it to the menu,” Boulud promises.
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