The Red Yeti Restaurant is next for APRON Inc.’s Chef in a Box promotion, but first the bigger picture.
Food & Dining Magazine continues to preview the forthcoming Chef in a Box offering. It’s a tasty fundraising project dating to the summer of 2020, and benefiting APRON Inc.’s ongoing grant program.
The Chef in a Box promotion continues on a monthly basis in 2024.
APRON Inc. was created in 2011 to help provide financial relief to food and beverage industry workers in the Louisville, Kentucky metropolitan area who find themselves in need during times of crises. Since the COVID-19 pandemic, APRON Inc. has stepped up with a far greater volume of assistance to local workers than ever before.
Here’s how Chef in a Box works.
Each week up to fifty patrons can purchase a Chef in a Box for $50, which actually aren’t boxes but reusable bags provided by APRON Inc.
Participating eateries keep $25 toward expenses, while $25 goes to APRON Inc. toward its ongoing grant program.
The contents of Chef in a Box/Bag vary according to the establishment’s specialization and creativity, but you’ll always be able to view the menu in advance and know what you’re getting.
Typically there’ll be tasting selections for two; perhaps a favorite dish of the chef’s, or maybe a meal kit. Participating eateries also are encouraged to include a gift certificate, coupon, or promotional materials.
Chef in the Box Q & A
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- How do I order the box? You contact the featured restaurant directly.
- When do I call? You can place your order starting on Friday prior to the restaurant’s featured week.
- Is it pickup or delivery? Each restaurant makes that decision, but usually it’s curbside pickup only.
- How much are the boxes? $50.
- How many boxes does each restaurant sell weekly? 50 boxes, although some have allotted more.
And now, the main attraction for the coming week.
CHEF IN A BOX dinner menu for TWO, $50, pickup March 20 (Wednesday) or March 21 (Thursday), 2024: The Red Yeti Restaurant, featuring Chef Michael Bowe.
First Course: Crab Fritters, Jalapeño Jelly & Chipotle Aioli
Main Course: Sous Vide Pork Shank (Osso Bucco), Cauliflower Puree, Red Eye Gravy, Roasted Baby Root Vegetables
Dessert: Lemon Bread Pudding, Vanilla Bean Crème Anglaise, Candied Almond
To order: Please call The Red Yeti Restaurant at 812.288.5788
Pick up times for Chef in a Box: Pick ups will be on Wednesday 20 March and Thursday 21 March between 4:00 p.m. and 7:00 p.m. from The Red Yeti Restaurant, 256 Spring St., Jeffersonville, Indiana.
(All photos by Dan Dry)
