It’s no surprise that things look a little different since quarantine started. I am no longer able to dine out at my favorite spots or check out new restaurants in person. And it hurts. It hurts real bad. But that isn’t going to stop me. I just have to adapt to the times and work with what I got. And that means curbside pickup and delivery, recipe creation, and making bomb ass dinners at home.
The restaurants that are still open are getting creative and offering groceries, beer, and wine along with their menu items. It’s actually pretty cool to get a bottle of Frank’s Red Hot with your carry out order of fried rice. Wurst Bar in Ypsilanti, MI is offering a roll of toilet paper with every order! Talk about listening to customer demands. Chefs that are now out of work are also getting creative. Some have landed other gigs in the interim and some are doing their own thing until restaurants open back up.
I have ordered freshly baked bread and pies, but my favorite has been the freshly prepared meals by Chef Lamar Farhat. Huge portions of gourmet meals, made to order, using seasonal ingredients, at a reasonable price. You guys, it’s like having my own personal chef at my fingertips. It’s awesome!
Veggie Pad Thai: Seasonal veggies (Cauliflower, broccoli, bell pepper, cabbage, carrots, scallion, mung bean sprouts), egg, crushed peanuts, gluten free rice noodles tossed in peanut sauce. Pad Thai is one of my favorite dishes, but this version is so much better than my local Thai restaurants. The big pieces of fresh veggies were perfectly balanced to the ratio of noodles. This dish didn’t skimp on the roasted peanuts or the sweet and tangy peanut sauce. I couldn’t get enough and found myself going back for seconds and thirds.
Penne Rosa: Baby spinach, portobello mushroom, tomato, basil, Parmesan, spicy tomato cream sauce. Move over Pad Thai, Penne Rosa is my new favorite! This dish blows Noodles & Company out of the water (sorry, guys)! The portobello mushroom is key, super meaty and rich. The sweetness of the fresh basil was great to balance out the heat. And that spicy tomato cream sauce! Rich, decadent, and oh so good.
Butter Poached Salmon: Coated with dill and garlic, served with roasted brussel sprouts, zucchini, and a quinoa and rice blend power salad. The salmon was awesome with the fresh dill and garlic. Flaky pieces of moist fish paired with tender roasted veggies. The quinoa and rice blend was an elevated version of the boring basmati I’m used to making. Packed with carrots and chickpeas, this salad is super healthy and it actually left me feeling energized.
Ordering and picking up was super easy. I gave Chef Lamar a couple ideas, of what I like, but let him come up with the flavor profiles and ingredients for each dish. Chef Lamar made the whole experience fun, exciting, and stress free. Everything turned out amazing and I can’t wait to place another order.
Custom meal planning available for pickup or delivery, made fresh to order. Gluten free, vegan, and meat options available, as well. Contact Chef Lamar Farhat to place your order today!
- Text: 313-205-6794
- Email: firstname.lastname@example.org
- Instagram: LFarhat87
- Snapchat: Lamar_farhat
- FaceBook: Lamar Farhat