This weekend is the debut.
Chef Maya, former executive chef of Seattle’s Marqueen Hotel, and founder of New Orleans Black Roux Collective, is rolling out her Collard Greens stuffed with Jambalaya; Chicken Creole or Not So Dirty Rice (for the vegetarians.) Cous Cous salad is the side, and mix and match is allowed. Platter for two is $20; Big platter is $40. You can also grab a quart of Jambalaya for $20.
The food will be freshly prepared and available for pickup Saturday April 11, and Sunday April 12th. 2pm – 7pm.
Pickup at Trap Kitchen (1043 Poland Avenue)
Free delivery to Bywater, Marigny, and Treme
$3 delivery fee for Mid-City – Uptown.
No contact delivery available
Professional staff exercising due safety protocols
Here’s how to place your order
IG DM @notrapkitchen
Please include Full name on your order; preferred pickup or delivery time and address for delivery
Meals will be provided to the homeless through the Southern Solidarity organization