Chef Kevin Sousa makes house calls with fancy meals
Many people slogging through the pandemic deeply miss going out to a fancy restaurant. While some are open at reduced capacity, the fine-dining establishment Superior Motors in Braddock is among those closed for the foreseeable future.
So Superior Motors’ chef Kevin Sousa has decided if people can’t come to the feast, he’ll bring the feast to the people. He and his crew will go to a private home and cook a five-course meal for up to six people. Sousa did not disclose the exact cost but said it is similar to the restaurant’s pricing.
“When it comes to the Superior Motors experience, we can’t put up plastic barriers and do all the things that a lot of places are trying to do to fit the (health) standards. That’s not going to work for us. And takeout food from Superior Motors just doesn’t translate,” Sousa said Friday. “Our place is all about the experience and interacting with our sommelier and interacting with our servers and coming back into the kitchen to shake my hand.”
Sousa said the idea is borne out of the desire of people who want a night out that’s special. By coming into their homes, he believes he’s bringing them the restaurant experience without the danger. And so far, he’s had plenty willing to take him up on the offer.
“Almost everyone who’s reached out to me has just been completely trusting. They didn’t even ask for a menu. I show up, and they have no idea what they’re eating until I get there,” said Sousa. “It’s giving me a creative outlet and making me remember that I love what I do. I love to cook.”
Sousa shows up with the food and ingredients, but he uses his client’s kitchen, pots, pans and whatever else is on hand.
“The stipulations are that we max out at six people and there has to be a level of trust between the client and myself as far as contact tracing so that we feel good about it,” he said.
Sousa takes every precaution. All the prep is done in the Superior Motors kitchen, where he keeps a tight, sanitized ship. He uses the guest’s plates and flatware exclusively, so that nothing is being transported. All of the prepped food he brings is in disposable containers.
“We’re showing up in masks and gloves and then, depending on the level of comfort, we keep our distance or they keep their distance.”
Thursday night, Sousa served a dinner for six at a home in Bridgeville.
The first course was sashimi; the fish changes depending on what he can get. The second course was a warm rabbit terrine with chorizo. The third course was grass-fed beef, the fourth was wild salmon, and dessert was a popcorn pudding with chocolate and caramel ice cream and sumac sorbet.
When the meal is done, Sousa and his helpers even do the dishes.
He said his clients were thrilled.
“They feel like they went out. It’s interesting because people are dressed up and they’re like, ‘It’s the first time I’ve put on makeup in four months,’ or, ‘This is the first time I’ve worn high heels.’ The guys are in jackets. It gives people a reason to feel normal again.”
When dining out returns to normal remains to be seen. Sousa said for now, his latest venture is keeping him happy.
“It’s something to keep us in the conversation and keep our minds sharp and to keep us thinking about food and beverage and what we can do better,” he said. “The plan is to do this until the green light really comes on and restaurants can go full bore and we can pick up with Superior Motors again.”
Those interested can reach Sousa on his website.
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