As the COVID-19 outbreak in Oregon continues to impact the local restaurant market, stories are popping up across the city, from food cart owners giving away free meals to chefs starting Instagram cooking classes. In this new version of AM Intel, we dive into different ways the state’s food service industry has been responding to the global pandemic. For more COVID-19 stories, check out our larger story stream.
DOUGHNUT DAYS — Brunch cafe Hunnymilk has been closed during the local COVID-19 outbreak, but the cafe returns April 26 with a menu of sweet and savory doughnuts to-go. Doughnuts range from jalapeno hush puppies with salsa, beans, and a fried egg to filled brioche doughnuts with key lime curd, blueberry yogurt, and toasted coconut. People can order by emailing firstname.lastname@example.org for pickup between 9 a.m. and 1 p.m.; check out the Instagram post for more information. [EaterWire]
MCMENAMINS RETURNS — After laying off around 3,000 employees last month, McMenamins will begin reopening pubs for takeout Friday. The company’s popular tots, family meals, and beer and wine will be on the menu, appearing on delivery apps, as well. [Oregonian]
BUTCHER BOX — In the Before Times, local hog farmer Austin Piccone of Wallow and Root farm was planning to open a restaurant in early 2020. Of course, things have been pushed back, but now Piccone is offering some of his pork in a new format. Starting April 24, people can order “butcher boxes” from the farm, complete with pork chops, breakfast sausage, sausage links, pork belly, and pork roast. The boxes will be available for pickup at Real Good Food; reserve one here. [EaterWire]