Baltimore Chefs Drive 6 Hours to Cook a Meal for Customer Dying of Terminal Cancer


When the whole country feels like it’s going to pot, we need amazing and uplifting stories like this.

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I saw this and I instantly loved it. This story represents the amazing American spirit, and don’t you dare let Dems or our lying media squash it.

A man in Maryland wanted to get a recipe for his mother-in-law’s favorite “tempura broccoli” from a local Baltimore restaurant, so he could go to Vermont and make it for her.

She’s dying of terminal lung cancer.

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So, this man, whose name is Brandon Jones, emailed the restaurant to see if he could get the recipe.

But instead of getting the recipe, he got a whole heck of a lot more.

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Brandon chatted with Chef Chu, who offered to meet the family, 6 hours away in Vermont, so he could cook the dying woman her favorite meal.

So amazing.

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From Today Show

Maryland resident Brandon Jones, 37, knew it would be a long shot, but he had to try.

His mother-in-law, who is in the final stages of lung cancer and has stopped treatment, had fallen in love with the tempura broccoli dish from Ekiben in Baltimore, so he emailed one of the owners, Steve Chu, requesting the recipe.Jones intended to make the recipe for her at her home in Vermont that weekend.

Chu’s response was more than Jones ever expected. The chef, who specializes in Asian fusion cuisine, offered to meet Jones and his wife, Rina, in Vermont to make it fresh.

“I emailed back, saying, ‘You do know that this is Vermont we’re talking about, right?’” Jones told the Washington Post. “It’s a six-hour drive.”

But Chu responded, “No problem. You tell us the date, time and location and we’ll be there.”

For as long as Jones’ mother-in-law has been visiting Baltimore, she has made it a priority to go to Ekiben in Fells Point, where she orders the same dish — tempura broccoli topped with fresh herbs, red onion and rice vinegar.

“She had always told us, ‘When I’m on my deathbed, I want to have that broccoli,’” Rina Jones, 38, told the Post. “In fact, when I was packing on Friday to drive up to Vermont, I called my mom to see if she wanted us to bring anything special and she jokingly said, ‘tempura broccoli!’”

The story goes on to say that Chu, Ekiben co-owner Ephrem Abebe, and their colleague Joe Añonuevo, loaded up their pickup and drove the six hours to Vermont.

They set up a makeshift kitchen in the bed of their truck in freezing temperatures, and cooked delicious tempura broccoli, with tofu nuggets, spicy peanut sauce, and roasted garlic. They boxed up the food and rang the doorbell.

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Rina told the Baltimore Sun that her mom struggled to eat because of sores on her mouth from the cancer, but she managed to devour the special meal.

What a beautiful story.

 

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