Since March 17, Geoff Kelly, chef/owner of Sir Loin Catering in Northboro, has given out free, single-serve take-out meals twice a week to help people impacted by COVID-19, and he has no immediate plans to end the offer.

A total of 1,400 free meals are given away each week, according to Kelly, who regularly posts the take-out menu on Sir Loin’s Facebook page. The order text is (508) 450-5619, and the business also accepts phone-in orders for people who don’t text, according to Kelly, who said the packaged fully-cooked meals are picked up from 9 a.m. to noon on Tuesdays and Thursdays at Sir Loin Catering, 369 W. Main St., Northboro.

Kelly’s “Corona-Culinary” menu provides amazing food with at least five options and occasionally as many as seven. He and local chefs prepare delicious dinners, such as Savory Beef Pot Pie over whipped potatoes; Grilled Chicken Parmesan over penne pasta; Carved Asian Pork Loin over roasted potatoes and vegetable; Grilled Salmon with creamy dill sauce, rice and vegetable; Carved Juicy Corned Beef, potatoes and buttered carrots, Sundried Tomato & Spinach Frittata with home fries; Seductive Macaroni & Cheese with Sir Loin’s BBQ pulled pork; American Chop Suey, Silky Chicken & Broccoli Alfredo; Decadent Italian Sausage Lasagna.

Kelly, who rotates the menu so “people don’t get bored,” decided to give out free meals when he was left with walk-in refrigerators full of food that had to be used up as a result of mandated closure of the business.

“Things just snowballed,” said Kelly. “Businesses jumped in to help, and we received money from private donations. The compassion and generosity of people has been amazing.”

Local chefs were quick to volunteer to help Kelly prepare food and create menus based on the food available to them. It’s a team effort, according to Kelly, who said he has known all the chefs for a while and it’s fun working beside them. “It’s not like working in a restaurant kitchen during crunch time,” said Kelly. “We don’t have the stress, and we’re actually having fun. We come in early to prep and stay until the job’s done. No pressure.”

Chefs include Chris O’Harra, a chef instructor at Worcester Vocational Technical High School; Tim Friend, a personal chef for a fraternity at WPI; William McNeil of Best Western Hotel & Conference Center in Marlboro; and Jim Gorman of Whitinsville Golf Club.

Jeanne McGuire, Susan Orchard (sales/event coordinator at Sir Loin Catering) and Abi Chrobak are volunteers who put together and package the food orders. Food vendors include Gibson’s Dairy Farm in Worcester; Midtown Meats in Worcester; and Matloff Produce in Grafton.

Kelly’s passion for the food biz began when he was a teen. He said he first started out at the former family-owned and operated Chez Ami in Westboro. “Remember that place?” he asked us. A quick trip down restaurant memory lane and our answer was “Yes.” I later checked the Telegram & Gazette archives and found a 1980 photo of the Route 9 restaurant, which had Lazy Lobster, $4.95, as an advertised special on the outdoor sign.

Kelly studied culinary arts at Johnson & Wales University in Providence and has spent 20-plus years cooking at restaurants and country clubs. He resides in Northboro, “is married to the business” and has owned Sir Loin Catering since 2000. “We cater everything from weddings to corporate events and pig roasts,” said Kelly. Food truck catering also is available, he said.

Last week when we talked to Kelly by phone he had just ended a day of handing out meals. “People are very appreciative and really nice,” he said. “It’s not what they say to us, it’s how they say it. It’s very gratifying to be able to help out.”

When asked about his plans for the rest of the day, Kelly without hesitation said he was jumping on his motorcycle and heading for Sterling Airport, where he keeps his single-engine airplane. “I’m going to fly for a while,” said Kelly.

A big shout out to Geoff Kelly and everyone at Sir Loin Catering!

Greek Festival rescheduled to Oct. 2-4

The Greek Festival at Saint Spyridon Greek Orthodox Cathedral in Worcester originally scheduled to take place in June has been moved to Oct. 2-4.

Christina Andrianopoulos, spokesperson for the Grecian Festival Committee, said the new date is “subject to abiding by regulations set by the federal government and the Commonwealth of Massachusetts."

“Our foremost desire is that we overcome the challenge of these unprecedented times and get back to our lives and families and being able to plan and host the Grecian Festival for October.”

The festival committee will release confirmation of the October date and other festival news later on, said Andrianopoulos. “We appreciate the early support from our sponsors, media and volunteers,” she said. “On behalf of Saint Spyridon and the festival committee, we want to express our heartfelt prayers and wishes that everyone will remain safe, healthy and strong.”

Hangover Pub, Broth offering Family Meals curbside

“We’re still here” is word from Michael Arrastia, chef/owner of Hangover Pub and Broth ramen bar, 102 Green St., Worcester.

The chef now offers “Family Meals for 4,” in addition to taco meals with all the fixings, pizzas, soup and chowder. You also can get a quart of “immune boosting” bone broths.

New take-out hours for the Hangover Pub are 3 to 8 p.m. Tuesday through Sunday. The menu is posted on Facebook; call (508) 459-1511 to order. Curbside pickup and delivery (Doordash, Grubhub, etc.). Beer and wine is available, and Arrastia recently began filling growlers with local craft beers.

“Hangover had a good Easter business and comfort food seems to be a priority for most take-out customers,” said Arrastia. Shepherd’s Pie is one of the most requested meals, he said.

FYI: The Hangover Pub’s menu is based on the availability of ingredients. Family meals come with roasted potatoes, a choice of vegetable or garden salad, a quart of tomato or chicken noodle soup and dessert. Yes, there are dishes that feature the Hangover’s signature staple, bacon. Arrastia has referred to the restaurant as a “bacon gastropub” that uses its own bacon from locally sourced pork belly in everything from appetizers to entrees, desserts and cocktails. You currently can opt for Bacon Kimchi Fried Rice with Fried Chicken Fingers or Bacon Mac N’ Cheese. One of the chef’s take-out specials inspired by his Puerto Rican heritage is white rice and beans with roast chicken or pork with tostones (fried plantains).

“All of us in the business are doing what we can to remain open,” said Arrastia. “We appreciate all the community support.”

City announces 'Take Out Day' April 27

The City of Worcester has scheduled “Take Out Day” on April 27 in support of local restaurants during the COVID-19 shutdown.

The event definitely will give impacted restaurants a needed boost. Check social media for information about local restaurants that offer takeout.

If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com.