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While I’ve always been a foodie, becoming a better at-home chef has been on the top of my to-do list for many years. Once the U.S. started shutting down in March, I decided it was the perfect time to get to work in the kitchen since I’d be spending more time at home.

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J.D. Snead calls the Michelin Minivan a “quarantine baby.”

Before the pandemic started, Snead cooked at Kasbah — a Middle Eastern eatery in midtown — and bartended at the Shady Lady saloon. But like many workers in the restaurant industry, he was out of a job once the stay-at-home order arrived in mid-March.

“I just kept cooking for my sanity,” said Snead.

He made chicken adobo, a dish that pays homage to his Filipino-Scottish roots; he ventured into Italian food, Hawaiian poke and Korean barbecue. Soon, he realized he could be “selling these plates just to have some stream of

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