'We don't need fine dining right now': What chefs are doing amid COVID pandemic

Early cases of COVID-19 are believed to be linked to a live-animal market in Wuhan, China.Canlis is a renowned fine-dining restaurant that has been a staple of the Seattle restaurant scene for nearly 70 years.

Mark Canlis -- co-owner of the iconic Seattle restaurant with a decades long reputation for outstandingShortly after theof the deadly virus hit Seattle in January, Canlis got the team together to assess it options and plan for a new normal, where fine dining would potentially no longer be a fit. "Six days later we opened an entirely different company -- we opened three different concepts in a week," Mark Canlis said, excited and proud of their new ventures."A lot has been stripped away from us and also a lot is still here. And one of the things that's still here is a huge kitchen, a big staff, a willingness to work and we're on a freeway basically," he joked, noting they have found a way to make their relatively undesirable location work to their advantage.

Family box meals change by the day and include options like Wagyu beef meatloaf with spicy ketchup, for instance and dry-aged duck carnitas enchiladas. as well as buttermilk fried chicken and a"weekend kit" that includes burgers, pasta salad and more.The to-go family meal with salad, fried chicken and sides offered by Canlis in Seattle.Canlis also began rounding up the produce from its local farm purveyors to sell community-supported agriculture boxes.

In lieu of using third-party delivery service apps to communicate orders from consumer to restaurants, Canlis invented a new option with their former reservation platform Tock. "I think so many people think this is so far from what Canlis used to do, but I think it has been more Canlis than ever in these past few weeks and I feel very much like we're the same company we always were even if our product looks wildly different," he said.Famed French chef Ludo Lefebvre removed art from the walls of his intimate 26-seat dining room at Michelin-starred Trois Mec after being forced to shut down and tried to think of a way forward.

"We had a closed Michelin starred restaurant, but it didn't feel right to try to force a to-go program. It will be a long time before we return to pre-COVID life and until then, I feel better about using Trois Mec in a way that can help the community," Krissy Lefebvre said."[WCK] hired and engaged restaurants all across the country to allow restaurants to keep the lights on and hire some staff to cook good quality meals to people who need it right now.

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