Quick post about two local food-related businesses doing their part to help those in need.
Fairway Market in Woodland Park will host a fund-raiser shopping night on Thursday, November 15 to raise money for Wayne Police Officer Bob Franco, who was seriously injured when a tree fell on his patrol car during the storm. Franco, the father of three young children, suffered a severe spinal injury and remains in the intensive care unit of St. Joseph’s Hospital in Paterson after seven hours of emergency surgery. Fairway Market will donate 25 percent of the sales received from registered shoppers to the Policemen’s Benevolent Association Local 135 to help with Officer Franco’s medical bills. Please stop by Fairway, register to shop this Thursday evening and help Officer Franco.
On another front, one of the area's best loved chefs is doing his part to lessen the burden on people affected by the storm. Zod Arifai, of Blu and Next Door in Montclair, and Daryl Wine Bar in New Brunswick is offering a special menu in all locations. As Zod noted in his e-mail to me, many people are looking to go out for quick, inexpensive, hot meals, and in response to this, he has created a three-course prix-fixe menu. For $19.50, restaurant customers can choose two courses plus ice cream for dessert (not including tax, beverages, or gratuities). This menu will be available everyday including weekends until November 30. From December 1 until December 30, 2012 it will be available weekdays only. Zod is offering this in appreciation for his customers and their needs during this time of crisis. The menu follows below.
I hope you will be able to help Officer Franco by shopping at Fairway in Woodland Park this Thursday evening, November 15. And for a relaxing night out and a wonderful meal, please visit one of Zod's restaurants.
Salad of Baby Lettuce with Roasted Beets, Pear, Toasted Walnuts and Gorgonzola
Butternut Squash Soup with Apple and Cranberry
Linguini with Shrimp, Tomato, Chili Flakes, Basil and Mint
Idaho Brook Trout with Asparagus, Wild Mushrooms, Cauliflower, Truffle Broth
Brisket of Beef with Caramelized Brussels Sprouts, Potato Puree and Portobello
A scoop of Vanilla and Chocolate Ice Cream