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"This grocery store location began carrying six take-and-bake dishes developed by James Beard Award–winning chef Hugo Ortega—sourced from his restaurants—including meatloaf with mushroom gravy, butterscotch brioche bread pudding, slow-cooked carnitas, and tres leches cake. The program launched on April 20 and is part of a larger trend of local restaurants placing ready-to-heat or cook-at-home offerings on supermarket shelves to generate revenue." - Amy McCarthy