During COVID-19, many people have simply burned out on cooking at home. That caused local chef J.D. Snead and his wife, Amber Nunnally, to have an inspired idea: to create a take-and-bake BEEF WELLINGTON. Snead lightly sears a 7-ounce filet mignon, wraps it in prosciutto and mushroom duxelles, and encases it in puff pastry. The customer brings it home, pops it in a 425-degree oven for 30 minutes and ends up with an entrée, big enough to feed two. The Wellington is available every Wednesday at $42 a la carte, $55 with mashed potatoes and vegetables. To order, text Snead at (916) 889-6611.