Show 376, June 6, 2020: “FEW for all” with Chefs Tyler Curtis, Mallory Cayon and Restaurateur Ramzi Budayr

Pick me Up Kit featuring granola, greek yogurt and cold brew coffeeWhat do a pair of entrepreneurial (and motivated) professional chefs and an accomplished, fine-dining restaurant General Manager do when they are suddenly furloughed from their DTLA hotel properties? They quickly start back to work generously feeding hungry people with fresh pasta through the Los Angeles Regional Food Bank and generating income. The unlikely success story is FEW for All.”

We’ll meet the dynamic and enterprising team of Restaurant General Manager Ramzi Budayr (ex-NoMad DTLA,) Pastry Chef Mallory Cayon (The Hoxton DTLA,) and Tyler Curtis (Chef de Cuisine – Pilot at The Hoxton.)

“It all started as an idea. COVID-19 hit all of us in ways no one could have imagined. But through our community, the lovely hearts of Los Angelenos and the support of YOU, FEW for all was born. We appreciate YOU.”

“FEW For All (otherwise known as Flour + Eggs + Water For All) was founded by a team of recently unemployed food & beverage workers to provide nourishment for the Los Angeles community during this unprecedented public health crisis.”

“Using three basic but increasingly scarce ingredients – flour, eggs & water – we make and sell homemade, restaurant-quality pasta, bake-at-home desserts and pasta sauces via our Instagram page @fewforall – and with every item purchased, we pledge to donate one pound of pasta to the Los Angeles Food Bank. In light of the massive spike in unemployment in the hospitality community as a result of the Coronavirus, we also offer fellow food & beverage workers free quarts of pasta should they lack the means to make a financial contribution.”

“We currently sell three pastas on our permanent menu: rigatoni, lumache & gluten free for $12 per quart, with special pasta shapes being launched weekly. We also sell pints of spicy pomodoro & pesto cheese fonduta for $10. For dessert, we offer bake-at-home cinnamon rolls for $8 per tin, and rolls of homemade, frozen cookie dough for $10, available in chocolate chip and gluten free peanut butter.”

“We offer pickup in the Arts District (at 672 S Santa Fe Ave) from 1PM – 6PM, Wednesday – Sunday. Free, contactless delivery is also available. We accept payment via Venmo & Zelle to minimize in-person contact.”

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