“Somebody cooking a roast chicken with rice, gravy, and greens right now means something. But then a lot of America is locked inside eating frozen pizza…. That’s a reality, and still sustaining. Cook whatever you want, as long as it’s from the heart.”
Starting this week, the apéritif brandannounced they will partner with Acheson, the Marlow Collective , and other chefs—Edouardo Jordan of JuneBaby and Salare in Seattle, Ashley Christensen of Poole's Diner in Raleigh, Sara Kramer and Sarah Hymansen of Kismet in Los Angeles, among others—to create their own white label apéritifs through Haus. They're calling the initiative“The plight of restaurants might seem like a frivolous concern.
For those of us sitting at home, hearing the stories of struggling restaurants may make you feel helpless. But being inside doesn’t render you ineffective—you can still support your favorite places from afar. Many restaurants have started a GoFundMe or another relief fund to support their employees . Food writer Helen Rosner put together an enormous
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