“Restaurants in Connecticut and across the country have come together to feed the front line. In New Haven, 1,100 meals a day are prepared, with 18 restaurants participating, and deliveries made to Yale New Haven Hospital, the Veterans Affairs medical center in West Haven and various testing sites.
The New Haven chapter of Frontline Foods, a national, volunteer-run campaign in partnership with the nonprofit Chef Jose Andres’ World Central Kitchen, is one of 52 cities in the U.S. participating. The mission is to provide meals to medical professionals who are fighting on the front lines each day, as well as supporting the local restaurants that are struggling to keep their doors open due to the pandemic…
Restaurants include Atticus, B-Natural Kitchen, Crepes Choupette, Garden Catering, Geronimo Tequila Bar and Restaurant, House of Naan, Junzi Kitchen, KoffeeKatering, Miya’s, Olea, Olmo Kitchen, ROIA, Sanctuary Kitchen by CitySeed, September in Bangkok, Skappo, Union League Café, ZINC and Zoi’s.
Dr. Sandip Mukherjee, associate professor of clinical medicine and medical director, Aortic Institute at Yale New Haven Hospital, who coordinated Frontline with the hospitals, has been instrumental in his efforts to help feed as many health care heroes as possible. ‘I am exceptionally proud of how town and gown have come together during this crisis,’ he said. ‘It is rare to see this kind of effort where we all come together.'”
-Excerpt courtesy of The Litchfield County Times, “Eateries help support health care workers,” by Stephen Fries, May 13, 2020. (top) “Chef Guillaume of Union League with the salmon rillette to be served to front-line workers.” Image courtesy of The Litchfield County Times, Contributed photo, May 13, 2020