The Eat Index: IE: How food trucks learned to survive and thrive amid COVID-19 - Inland Valley Daily Bulletin

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I’m Alex Groves filling in for Fielding Buck this week. Let’s dive into this week’s big food stories.

Lately, Southern California restaurants have had some good news as the coronavirus pandemic wanes and the region continues to move into less restrictive tiers in the state’s reopening plan.

The last year has been a bumpy ride not only for brick and mortar establishments, but also food trucks. However, many of the trucks were able to find ways to survive and thrive. Fielding Buck tells you more on what they did.

It’s not just restaurants that are excited about easing restrictions, but also theme parks. The Happiest Place on Earth is getting ready to welcome back visitors at the end of April and there will be some added perks, including another place to sip adult beverages in Disneyland proper.

Back in the Inland Empire, we have new restaurants opening and others celebrating milestones in this week’s Dine 909 column from John Plessel.

Customers line up at the Crepes Bonaparte food truck parked at the Orange County Great Park Farmers Market in Irvine on Sunday, March 21. (Photo by Leonard Ortiz, Orange County Register/SCNG)

Like many other businesses, the COVID-19 pandemic was tough for food trucks. But owners got creative and found ways to keep business going strong. Fielding Buck has more on how the industry was able to course correct. Read more.

The Blue Bayou restaurant in Disneyland’s New Orleans Square. (File photo by Joshua Sudock, Orange County Register/SCNG)

Honestly, who couldn’t use a tall, cool drink after a year of this pandemic? Disneyland gets it. The Blue Bayou at New Orleans Square will be the second public place where you can drink alcohol after the park reopens next month. Read more.

The Fontana Sundowners Restaurant, 8983 Sierra Ave., is celebrating its 40th anniversary. (Photo by John Plessel)

John Plessel also tells you how to get free pancakes from IHOP and about a new collaboration from Claremont Craft Ales. Read more.

Restaurants celebrate National Burrito Day 2021 with specials. Here’s info on how to get a deal on one of Southern California’s favorite dishes.(Courtesy of Miguel’s Jr.)

It’s not a joke that restaurants will offer some deals to celebrate, but in some cases you’re going to want to make sure you download the restaurant’s app before you order. Read more.

Chipotle is giving away $100,000 in burritos and $100,000 in Bitcoin on April 1, 2021, and it’s no April fool’s joke. (File photo)

OK, this sounds weird but is also not a joke. The burrito chain will have customers play an online game for a chance to win a free burrito or up to $25,000 in Bitcoin. Read more.

“Waffles + Mochi,” a new educational food show which recently began streaming on Netflix, is geared to kids and combines puppets, live action and animation. The cast includes Michelle Obama. (Courtesy of Netflix)

‘Waffles + Mochi,’ a new educational food show which recently began streaming on Netflix, is geared to kids and combines puppets, live action and animation. Read more.

Financiers are petite French cake-like pastries that get their unique flavor from brown butter and almond flour. They can be topped by blackberries, kumquats or stone fruit when in season. (Photo by Cathy Thomas)

The French, cake-like pastries are easy to make and can be topped with blackberries, kumquats or stone fruit. Read more. 

A colorful fruit salad with an orange liqueur-spiked dressing is a luscious addition to a ham-centric meal. It can also serve as a healthy dessert when paired with pound cake. (Photo by Curt Norris)

Learn how to make Jacques Pepin’s version of Gratin Dauphinois, along with Green Beans with Goat Cheese and Almonds, Maggiano’s Mixed Green Salad and Fruit Salad Royale. Read more.

The Broken Yolk Cafe serves a large menu of breakfast favorites. (Photo courtesy of BYC)

The San Diego-based chain known for its breakfast dishes is once again expanding its footprint. Read more. 

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The Eat Index: IE: How food trucks learned to survive and thrive amid COVID-19 - Inland Valley Daily Bulletin
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