March 26, 2020
I am Chef Keith Clifford, I have been in the Hospitality/Service industry since 1984 working my way through restaurants, hotels and the private sector. For the last 25 years I have been in the yachting and personal chef business. I have had the great fortune of having my passion for cooking and helping people take me around the world; and more so, the pleasure of learning cultures and what healing power, food and kindness have.
During this time of Covid-19 crisis there are countless people affected in the hospitality and so many other industries, out of work and struggling to put food on the table. I am, like many others, that have been displaced temporarily, until things turn-around. Today a friend and neighbor who is with the local restaurant Sub-Culture Group that had to close many locations pulled up to my house with a truckload of food- “Can you use any of this? We will lose it otherwise”. “Absolutely”, I said and immediately started cooking. We (my wife Cristina and I) were able to feed four families. And this is how it all started...
Fire roasted Pork Loin & Sweet Potatoes with Mango-Peach Butter and Date Bruschetta served with Avocado-Tomato Salad.
It feels good to pay it forward.
The beginning of our neighborhood quarantine.