Social distancing has changed our food-centric state in ways we never imagined. Curbside service has become the new normal for many eateries. Others are relying heavily upon delivery services. Still others are altering their business models in more significant ways.
While lives depend upon safe interactions, livelihoods depend upon businesses remaining in business. I wrote a story for Alabama NewsCenter about some of the ways food- and drink-related establishments are addressing the coronavirus crisis.
You can read the entire story here.
Meanwhile, here are some things you should know:
The dining rooms at all four Ashley Mac’s stores are closed, but Ashley McMakin, who owns the company with her husband, Andy, is still making homestyle casseroles and salads and desserts for pick-up and limited delivery.
And now, the Ashley Mac’s team is offering something else, too.
“We were just trying to think of some things we could do for the community,” McMakin says, “and one thing we can get—that a lot of people cannot get at the grocery store—is produce.” So, they are packing boxes full of fresh fruits and vegetables. For $30, you can get a box of produce ranging from romaine, onions, broccoli and tomatoes to strawberries, cantaloupe and pineapple. McMakin says they will offer the produce boxes, which will vary according to what’s available and fresh, as long as there’s a demand and they can get enough produce in.
Be sure to check Ashley Mac’s social media outlets for availability of items and produce boxes. Call 205-822-4142 for free pickup or 205-968-4126 for delivery with a $100 order.
Panache, Domestique Coffee’s charming little coffeeshop down an alley off 20th Street in Five Points South, is closed for now. So is Domestique Coffee Café inside Saturn in Avondale, but the Birmingham-based, small-batch coffee importer and roaster that specializes in single-origin coffeebeans is banking on a brighter future.
Domestique is a multifaceted business that buys coffee from specialty growers all over the world including Haiti, Ethiopia, Bolivia, Mexico and elsewhere, so it’s not just local employees who are counting on this company.
So, CEO Nathan Pocus, who co-founded Domestique with his brother, Michael, says the company is inviting its customers to become co-founders, too.
They are offering a Founder’s Card for $100. Sales of the cards will help the business now and allow buyers to enjoy lots of benefits later including a free batch brew for a month upon Domestique’s reopening, (a $90 value alone), 10% off all purchases for life, free digital products for life, early access notifications for all special events, monthly discount codes to use on the company’s online platform, a ticket to the fun Founder’s Day party and more. Go to www.domestique.com to learn more.
Big Spoon Creamery, the Birmingham-based small-batch, artisanal ice cream maker, has closed both its stores for now. But their handmade frozen treats (pint packs and sammie packs) are available for 24-hour delivery in the Birmingham area.
Ryan O’Hara, who owns Big Spoon along with his wife, Geri-Martha, says everything is done online, and “it’s a great way for us to try to keep going and a great way to promote social distancing. People don’t have to leave their homes.”
So every day, they deliver as much ice cream as they can. “We didn’t think there would be such a huge response,” O’Hara says. “We’ve only been doing it for three days now, but we’ve had to cut off deliveries for the day when we reach our capacity. … We’re going round the clock. Desperate times call for desperate measures. We’re trying to do what we can to stay afloat.”
This home delivery allows Ryan and Geri-Martha to keep employing most of their full-time staff. Many of the part-time employees were college students who have since gone home. “We are prioritizing taking care of our people who rely on this job to support themselves,” he says.
To place your order visit https://www.bigspooncreamery.com/shop.
Little Savannah Restaurant & Bar is a fine-dining establishment, although Chef Clif Holt likes to say when you’re there, you’re simply “dining fine.” His customers are still dining in fine style, but they’re doing it at home with takeaway dinners for two and four. And Chef Holt has figured out another way to help his historic Forest Park neighborhood where he has operated his restaurant for 16 years: He’s opening a neighborhood grocery.
The grocery will stock raw protein by the pound (ground beef, ribeyes, chicken and fresh Gulf shrimp and snapper); dairy and French baguettes; fresh produce (oranges, onions, tomatoes, potatoes, bananas and apples); and even toilet paper(!), paper towels, bottled water and boxes of latex gloves.
All the necessities for right now. All at fair market prices.
“We’re not going to get rich off it,” he says of the grocery. “But it’s a service we can provide at a reasonable cost and keep our flow going.”
That flow involves his employees, whom he’s trying to keep at work, and fish purveyors and truck drivers and even the folks who pick up the garbage. “People don’t think about that,” he says. “We have a shortage of thought sometimes about how these things are going to go. For me, the main thing I’m trying to figure out is how we can retain as much normalcy as possible.”
Normalcy currently means dinners for two or family dinners for four with the kinds of foods Holt’s customers have come to expect from Little Savannah. Things like hand-rolled pasta Bolognese or beef Bourguignon with herbed rice, Caesar salads and homemade focaccia.
You can check Facebook for the daily meal specials and follow Little Savannah on Instagram for more info. Orders must be placed by 4 p.m. for pick-up or delivery the next day. Curbside pick-up hours are 4-6 p.m., and there is a $5 delivery fee. Call or text 205-616-0995 or go to info@littlesavannah.com to place your order.
Kay Bruno Reed, owner of Everything IZ, which includes IZ Weddings & Events and IZ Café, is one of the state’s busiest caterers, easily handling parties for hundreds and even thousands. On a smaller, more local level, she has been part of the Rocky Ridge neighborhood of Vestavia Hills for more than 20 years. Now, with weddings and large events canceled, she’s working to feed her neighbors—one family at a time.
She says, “Our staff has been working nonstop to keep our freezer stocked for our customers. We have been offering curbside pick-up for years but are now offering free delivery.”
She’s also stocking basic staple items like milk, bread and eggs. Reed says the response has been amazing. “Customers are thanking us for being open and feeding them.”
All of the company’s full-time employees who want to be there, continue to work there. Those who have chosen to self-quarantine, she says, are taking a portion of their paid time off.
Reed is approaching her work amid the COVID-19 pandemic in a positive way.
“My hope, first of all, is that it is over soon and with very few deaths.” She also says she hopes “parents will take this time to teach their children basic domestic skills while they are studying at home.
“My prayer is that this will bring our nation together for the good of all.”
Go to everythingiz.com to see what’s available and to order.
It’s 
We got the recipe from 
He bakes our loaves in a cast iron dutch oven, and it comes out with an amazing crust.
When he was 10 or 11 years old, he remembers going to them about once a month. The foods with culinary influences from neighboring China were favorites, something they longed for and looked forward to eating. One day, Budhwani’s brother, Karim, suggested he bring the Indo-Chinese concept here.
Budhwani and Kulsum opened Little India in January 2019 (sharing counter space with 
“I think if you’re in for a different kind of cuisine, then this is your restaurant,” Budhwani says. “If you like flavor, then this is your restaurant. If you like freshness, then this is your restaurant. If you like healthy, this is your restaurant.” Prices range from $1.99 for a dessert to $3.99 for soup to $8.99 for an entrée. “Economics also plays a part,” he adds. “So it’s all here at this restaurant.”
If you’re lucky, you can try the dahi sev puri (made with yogurt) and pani puri (with a tangy, spicy herb-infused “water”) that absolutely must be eaten in one big bite; fans of these little, filled fried dough balls call them “bombs,” and one explosive bite explains why.
“We try to get most of the vegetables from the local farmers’ markets,” Budhwani says. “All our meat is halal meat, so that way it’s basically good for everyone. The halal part is expensive, of course, but it brings the right flavor out of the product. So we try to use the top-quality products to get the right flavor and the right taste. We don’t compromise on the ingredients part of it, because we think that shouldn’t be done.”
While his customers might wish for more tables and an open kitchen instead of beverage coolers and chip stands, Budhwani says he is happy right now with his convenience-store locations.
Andrea Snyder is all about healthy, convenient and local dining – whether that’s a full, family meal; an easy, nutritious breakfast; a cup of coffee with a friend; or a quick, vitamin-rich juice shot on the way to a gym.
“We have no animal products. We want you to always feel good. So we make cold-pressed juices. All of our smoothies are exactly what’s listed on the menu with whole ingredients like almond milk and coconut milk. We have overnight oats and coffee. It’s just a good place to come for clean eating,” she adds, whether that’s a snack or meal replacement or breakfast or lunch or something in between.
The ingredients are made into things like the popular Nutty Professor, a bright, satisfying acai bowl. It has Sambazon Açai Berry Sorbet as the base, and then they add strawberries, almonds, granola, peanut butter and local honey. The staff can recommend add-ons, like sliced bananas, pumpkin seeds, chia seeds or cacao nibs.
The Refresh is made with watermelon, mint, cucumber and beets; Hydrate works with coconut water, pear, cucumber and honeydew; Gym & Juice is a mixture of honeydew, apple, spinach, spirulina, lemon and celery.
It was so much simpler when all I had to do was bring an appetizer to the feast my grandmother put together each year. Turkey and dressing and fried chicken and the assorted casseroles—green bean, sweet potato, squash—and pecan pie and sweet potato pie and coconut cake.
I’ve assigned appetizers to my kids. We’ll start with Bavarian pumpkin soup and move on to 
Beautiful, thin-crust pizzas are popular and range from a simple margherita with San Marzano tomato sauce, fresh mozzarella and basil to a bright, flavor bomb of a pie topped with pancetta and broccolini, mozzarella, garlic, fennel pollen, Calabrian chilies, chili crunch and preserved lemon.
Master brewer Tosh Brown, who trained with Back Forty Gadsden’s master brewers, is responsible for those. He freshly brews popular core, year-round Back Forty beers like Naked Pig, Truck Stop Honey, Freckle Belly and Paw Paw’s Peach Wheat Ale, but he also brews a steady stream of new, experimental beers you’ll only find here. Beers like Hop Tosh West Coast IPA, Unbridled Passion Wheat and “Hike Out” Hefe.
“We’d like for people to walk away from here with this feeling that they were welcomed from the beginning, they were treated well, and they got served great food and great beer,” Brown says.“We ask our employees to ‘act like an owner, experience like a customer, create like an artist, and also take care of our environment and our community.’”
For months before the event, now in its 47th year at 
By the time she and her teams are done, they will have made more than 1,600 dozen of these cookies. They will sell them for $10 a dozen, and they very likely will sell out of all 19,488 pieces by Saturday morning.
“I always encourage people to go into the cathedral,” Burge says. “There are church tours that are guided, and also you can … just take one on your own.” This is the fourth oldest Greek Orthodox parish in the Southeast. The basilica features a stunning Byzantine interior with stained glass, and the iconography is beautiful.
The Greek Festival, Burge says, “is a way to share our heritage with all of Birmingham. It’s a chance for us to give back to this community. That’s one of the things Greek people are known for – their hospitality. … If you … know Greek people, they always want to feed you, and that’s why, I think, so many of the best restaurateurs in Birmingham are Greek. … It’s natural, it’s innate, they have it in their blood, and they can make good food. And they enjoy doing it. They enjoy serving others.