1. To have as much fun as possible.
2. expose people to awesome New food concoctions through sustainable local products.
3. cause folks to smile and high 5 the nation
spring menu 2017
Howdy! (yes, stole Jen's greeting) This is the menu for spring, we're super excited to bring it your way. We're working out a semi-set schedule to rotate places and times so stay tuned for that. BBQ has been the longest food item to truly understand, I've competed in several KCBS BBQ events and have learned so much along the way. We'll have specials with other smoked items to keep it interesting and really thinking about putting Family Meal on the menu letting me toss together some really awesome stuff!
The absolute best way to cut stone fruit
So many times we want to add peaches, plums, or nectarines to fruit salad but cutting them can be a huge issue. Watch this video for the hands down best way to cut any stone fruit. #You'reWelcome
the proper way to cut corn for off the cob eating
It seems easy to just cut the kernels of corn off the cob with no thought, but it matters. The way restaurants have been doing it for years is to not cut too closely to the cob to achieve nice tender kernels. If you're like me you'll want to cut as close as possible to get nice, full sized corn love but it won't be as tender as you want it to be. This video also talks about overcooking corn (3 minutes max), and corn stock for making the perfect corn chowder. Enjoy and leave comments.
dice that mater!
The key to tomato dicery is going to be a sharp knife, every time. Once you have a sharp knife this is one way to dice your fresh picked tomato for your famous salsa. In this video I didn't remove the seeds, if you want to do that it changes the procedure slightly. In that case we'll cut the seedless tomato into strips then cut the strips into dices.
first key to great cooking, keep your blade sharp
There are a lot of people who sharpen knives their own way and this is one of mine. The long rod thing (Steel) will at times make the more sharp at times but it's not actually making a dull knife sharp. To sharpen a dull knife you must use some sort of sharpening stone. They can range in price between $15 and I'm sure over $100. Price a lot of times doesn't mean it's better. Good luck and any questions feel free to ask or simply leave a comment.
My way to remove the cherry pit
Ever want to put cherries in a salad or just eat them fast without choking on the pit/seed? This is the easiest way to do with no special expensive equipment. This is actually the way Adam and Eve would do it. It's fast and delicious. Those cherry pitters are hard to use, unsafe and very slow. Try my way and you'll never have to worry about cherry seeds again, everyone will love the cherries you prepared for them!
town creek live - van wert, ohio menu!
Menu for June 21, 22, 23 - look in calendar for location and times
This is turning out to be the focus on the truck and it makes total sense. You see, I first heard about Raclette over 10 years ago and then it was illegal to import into the States but now it's all good. Four years ago I was with my good buddy, Hammy, in France and we were strolling around in Strasbourg, France and we stumbled upon a restaurant selling this at a farmer's market. It's a smidge more cool and delicious than it looks. The Swiss and French let this ooey gooey cheese barrel down onto boiled fingerling potatoes and side it by proscuitto, cornichons, pickled onions, and crusty bread. I'll keep that for the cooler season and in the mean time apply it with items such as meatballs, muffuletta sandwiches (like the above video), nachos, reubens and the list goes on and on. The Muffuletta was crazy awesome before the addition of the Raclette with the fresh baked tomato, basil, parmesan focaccia, my version of the olive salad and the best meats I can get. If you want this bad boy for your next party you can contact me HERE
Just a little glimpse of what sort of different is about to come to the world of Indy street food. The flank was marinated in 2 full heads of garlic, some EVOO, dijon, worcestershire, tamari, fresh rosemary, fresh sage, some salt and a good amount of fresh ground black pepper. Don't let the brussels sprouts fool you, they totally worked; the only thing I'll do differently next time is give them a little more color on the caramelization. Fresh guac, pico and queso are mandatory for High 5ing the nation!
birth of focachos!
These little puppies are all the rage! The original sandwich is killer and sloppy and people eating at a food truck are usually on the move thus the Focachos were born. Focachos are a cross between a focaccia sandwich and bad ass nachos that you can eat on the run. The flavors are limitless and the awesomeness is high. Keep on following because these little suckers will hit the street pretty soon.