Area restaurants unite to make a million gallons of soup

Updated on

March 25, 2020

Fin & Brew's Mike Anastacio holding pasta donated by Sfoglini Pasta Shop for the Million Gallons initiative.

Peekskill restaurateur Louie Lanza of the Hudson Hospitality Group (The Hudson Room, Taco Dive Bar, Eagle Saloon, Factoria, Fin & Brew, River Outpost) has teamed up with Eric Korn (head chef at Monteverde at Old Stone in Cortlandt Manor) and Mike Anastacio (head chef at Fin & Brew), along with other area restaurants and chefs to create the Million Gallons initiative to provide food security to hospitality workers displaced by the coronavirus epidemic.

With restaurants across the region and country shuttering due to social distancing mandates, the group decided to leverage the unused food and culinary talent for a good cause with a lofty goal: producing a million gallons of soup to help the industry weather the storm.

On Sunday, the first hundred gallons were provided for pick up at Factoria.

To support the cause, visit their website, follow on Instagram @milliongallons, and donate to their GoFundMe campaign.

Area restaurants unite to make a million gallons of soup

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