Would you eat foie gras from a food truck? Now that the California ban on foie gras has been lifted, the duck livers are everywhere, including in Rose Lawrence’s pop tarts, and now, on the Fair Game food truck.
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The truck — which is known for serving a variety of game, including wild boar sausage — is making an appearance at Westchester First Fridays. And chef Jean-Paul Peluffo is bringing foie gras.
Peluffo is using foie gras from Rougie in Canada to make a foie gras slider with apple chutney, iceberg lettuce and microgreens on a brioche bun ($10). You can add lobster to the slider for another $10.
When we asked the French chef why he decided to serve foie gras from his food truck, he had this to say: “Because we serve fair game. Whatever is game and meat, that is what we do.”
And there you have it.
The truck will be serving sliders from 4 to 9 p.m.
PASCO, WA–With less than three days until the first ever Food Truck Friday, the excitement is building. Mobile vendors Backyard Grub, King of Dogs, Swampy’s BBQ, Uncle Bros Fish Fry and WEice will hit the streets this Friday, March 6th, from 11:00 a.m. -2:00 p.m. in Downtown Pasco at the Pasco Farmer’s Market, to serve up all kinds of handmade, homemade and down-home eats for grab n go lunch.
The variety and value at Food Truck Friday is tough to beat. Each vendor will offer a Lunch Special for $4.95. Hotdog vendor, King of Dogs will offer up a classic hotdog featuring the select Hebrew brand and a soda or bottled water. Personalize it with a wide selection of trimmings at no extra cost. WEice, the gourmet ice treat business that takes the ordinary shaved iced concept to a whole new level will feature decadent dishes such as Caramel Apple with swirls of homemade caramel and loaded with chunks of apples. An eight ounce size sells for $3.00 and a 16 ounce size for $5.00.
Pasco Specialty Kitchen (PSK), a project of the Downtown Pasco Development Authority (DPDA), developed the formal program to create an off-season business opportunity for its Mobile Vendor Unit (MVU) clients and build new revenue channels to help sustain PSK, a non-profit, certified commercial kitchen. “We created a formal program that provides a 360 solution to the mobile vending niche in the Tri-Cities. A consistent and convenient business location, a low cost of entry and ongoing marketing support,” said Marilou Shea, Pasco Specialty Kitchen Director. A mobile vending educational series targeting would-be and existing mobile vendors is also in the works. It will be held in the near future at Pasco Specialty Kitchen for a nominal fee and feature successful mobile vendors who will share best practices on everything from operations to social media marketing.
That integrated program approach has already garnered interest from another community organization. The Port of Pasco reached out Pasco Specialty Kitchen to develop a similar program for its riverfront development at Osprey Pointe. “Osprey Pointe is a great location but it’s just starting to grow. We need food service to attract the businesses we want and mobile vendors offer an opportunity to serve the growing worker population at Osprey Pointe and Big Pasco. It would be great if we could build off of the anticipated success of Food Truck Friday to continue growing Osprey Pointe,” stated Gary Ballew, Director of Economic Development and Marketing at Port of Pasco. “Pasco Specialty Kitchen’s program offers a turn-key solution that meets our needs–they know food and have an existing mobile vending clientele. We see it as a win-win for the port and our tenants, PSK and small food businesses in the Tri-Cities.”
The Tri-Cities community and surrounding area is well represented with the five initial Food Truck vendors coming from a combination of Pasco, Kennewick and Burbank. Three new vendors are slated to open on or before April 1 including one from Benton City. ###
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https://www.facebook.com/pages/Pho-King-AwesomeSure you are.
Yes, there’s a new food truck roaming the streets of Long Beach called “Pho King Awesome” which follows Pho King Way in Mission Viejo and many other phở purveyors who name their restaurants so that it ends up sounding like an obscene verb in the present participle.
But Pho King Awesome doesn’t seem to be just a pho truck. Along with bowls of pho, Pho King Awesome also offers a fried rice they’ve dubbed “phunky”, Asian tacos, Asian Cajun chicken, “Spamusushi”, and egg rolls.
BUL, a new Adams Morgan restaurant specializing in Korean street food, comes from the creators of popular Sakuramen, a ramen joint only a few doors up the street. Even though the establishment opened in December, BUL is sure to follow in Sakuramen’s packed-to-capacity path — but for different reasons.
Owner Jonathan Cho said the name Bul means “fire” in Korean. It’s the influence of fire that gives BUL its kick and inspires the dishes Cho is proud to cook
“Whether we do open flame grilling or stir-fry, we are stressing the important figuration of fire in our cooking,” Cho said.
Cho’s inspiration for BUL’s distinctive menu comes from the flavors he experienced growing up in his native Korea.
“My earliest memories of eating food as a child was eating Korean comfort foods,” Cho said.
The first pojangmacha restaurant in D.C., BUL doesn’t stick to one dish, like Sakuramen. For Cho, pojangmacha means “covered tent food.” In Korea, customers on the street could sit under a tent to eat and drink.
“This restaurant is like setting up a kielbasa stand and going one step further,” Cho said.
Though ramen isn’t Korean, the dish gave Cho a gateway to the District’s taste buds.
“Ramen noodles started out as lamien noodles in China, made out of wheat,” Cho said.
It was only due to the combined elements of feeding Japan’s devastated post-WWII population and the innovation of instant-ramen by Momofuku Ando that ramen became a national symbol of Japanese cuisine. Now that Japanese dish is a hit in D.C.
The popularity of Sakuramen is why Cho decided to open BUL nearby.
“We wanted our customers to be familiar with what we’re serving and eat some good quality food, have a good experience,” Cho said. “We want them to get a bit of a street feel, not only just to drink but to eat.”
PHOTO BY EAN MARSHALL/THE EAGLE
The two-floor space stays true to Cho’s intentions with a mural of a street scene in the entrance. As for getting your foot in the door, its worth making an online reservation, as its the only way to get at the crowded restaurant. I started out my venture with the three chicken meatball appetizer ($3.50) served on a skewer. The meatballs are glazed in a soy-base house marinade, which enhances the flavor and texture of the meat.
The mixed tofu salad ($8.50), which consists of tofu, tomatoes, bean sprouts and mixed greens, is a nice blend. The tofu squares have a pillowy texture that dissolves in your mouth. Both the tomatoes and bean sprouts are crunchy, with the tomatoes boasting a rich flavor, especially dipped in the plum sauce dressing on the side.
But the best is saved for last with the D.C. kalbi ssam ($24). The kalbi ssam is a Korean-style barbecued beef short ribs marinated in soy. The kalbi is a sweet dish that leaves a distinct beefy taste. The beef itself is tender, though because the dish comes with bones, it can be hard to tear off the chunks that are palatable, especially with only chopsticks. The sticky rice that comes as a side along with some greens offers a nice balance of palate from the beef flavor.
“I hope my customers are getting a bit of a street feel when they eat my food,” Cho said.
A tipster told us that the New York on Rye, which has been rolling though San Diego for three and half years, was working on a new permanent restaurant.
The food truck is taking over an existing eatery at 7128 Miramar Road and plans to soft open on Monday, March 16.
Executive chef and co-founder Rich Huarte said that they searched everywhere from Rancho Bernardo to La Jolla to find a suitable space, finally deciding on the Miramar area because it’s a good access point for their existing customer base.
The food truck will keep its regular street schedule, but the 30-seat restaurant and kitchen will enable New York on Rye to expand their artisan deli menu, which will include hand made soft pretzels and bagels.
The eatery will serve wine and beer and plans on being open for breakfast and lunch.
Here’s your chance to discover exotic flavours from different corners of the world at one venue
Food is as much an integral part of the Global Village as are cultural entertainment and shopping. The best part is that visitors get to sample a range of delicacies from streets around the globe at one venue, making it a major attraction among tourists and residents alike. So get ready for a mouthwatering ride as XPRESS takes you on a culinary journey at the Global Village.
Those with a sweet tooth will simply love this. The Turkish kunafeh is a cheese pastry soaked in sweet sugar syrup. The dough is either made from noodle threads or semolina. The cheese is a special goat cheese. Price: Dh10
There is always a crowd in front of the Heritage Cooking stalls in the Global Village and what is popular here is the famous Emirati sweet – the luqaimat. Perfectly round, hot, crispy, yet soft and drenched in dibbs (date syrup) – these little golden balls are heaven. Price: Dh10 (small), Dh20 (large)
Roasted corn and chestnuts
If you’ve been to Turkey you would not have missed this authentic street snack of roasted corn and chestnuts. It’s a healthy bite to snack into as you take a stroll around the Global Village. Price: Dh20
No line-up of street food is complete without the mention of the Indian pani puri. Made of fried puff-pastry balls filled with spiced mashed potato, spiced water, and tamarind juice, this is sheer delight. Price: Dh10
A popular street food snack in Philippines, the Kwek Kwek is made from quail eggs wrapped in an orange coloured flour dough. It is served along with a sweet and sour sauce and is a hit with many visitors at the annual shopping destination. Price: Dh15
Goto is a rice porridge or ‘congee’ with beef tripe – the first three chambers of a cow’s stomach – as the major ingredient. Popular in the Philippines, this porridge is served hot and is best enjoyed in cold weather. Price: Dh20
Karak Biscuit Tea
If you are looking for a strong drink to pep you up before you start to explore the Village, a ‘Karak Biscuit Tea’ should do the trick. Served in an edible biscuit cup, the tea is as good as it looks. An Emirati special, the tea comes in a number of flavours – saffron, cardamom, horlicks and cerelac! Price: Dh15
It’s actually a rich milk shake set in a pot and dressed with crushed Oreos (chocolate biscuit) to look like a flower pot. A hit with young kids – the ‘flower pot’ is a meal in itself. Price: Dh15
This is a traditional Indian sweet – a rice custard cooked with milk and set in earthen containers. As the name suggests the ‘Kesar’ Phirnee is flavoured with saffron. It’s a must taste at the kiosk in front of the Indian pavilion. Price: Dh10
Another Turkish street snack is the Borek – a family of baked filled pastries made from thin flaky dough called phyllo. It is prepared in a large pan and cut into serving portions. The fillings can vary from cheese, chicken to tuna. Price: Dh25
Tabouna is a fast moving Tunisian street food. The bread is freshly prepared and stuffed with garlic sauce, a special harissa chilli paste, green salad, tomatoes and onions. The main filling can be a choice of chicken or authentic Tunisian tuna. Price: Dh20
This talented Syrian man does a few tricks of throwing and catching a cup before pouring a glass of tamarind juice from a silver caddy on his back. There is ample sweetness in the juice to soften the tanginess of the tamarind. It’s a drink that will surely get you high spirited from all its sweetness.
DALLAS (CBSDFW.COM) – The winter weather is putting a chill on profits for the North Texas food truck industry.
The folks at Ruthie’s Rolling Café, a business with four trucks serving everything from gourmet grilled cheese sandwiches to mac ‘n’ cheese, says this is the worst 10-day stretch they’ve had in their four years of doing business in Dallas.
Business owners say they just can’t take the chance of having their big trucks out on the ice and that means a big slide in profits.
“If we were brick-and-mortar and had a restaurant the customers would still be coming, but we can’t,” explained Robin Skinner, the Social Media Marketing Manager at Ruthie’s. “We are so weather dependent in our business. We have to be out on the roads and are just unable to do that.”
Skinner wouldn’t say how much money they’ve lost, but did say that Ruthie’s Rolling Café has had to cancel about 20 events in the past week or so.
Last summer I went to Seoul to pay my respects to my grandparents’ graves, a trip of ten days that included a number of exceptional meals. I ate many favorite foods: pajeon with makgeoli, Korean fried chicken, samgyetang, kalguksu, an exceptional spicy octopus stew, and some of the biggest and best mandu (dumplings) I’ve ever had in my life. I remember the breakfast buffet at the Seoul Plaza Hotel, where I stayed with my sister, was, without question, one of the most impressive I’ve ever seen. I also loved the vegetarian kimchi and vegetable bowl served to me at the Buddhist cemetery where I visited my grandparents’ graves—the traditional meal for the monks, offered to guests. The trip came to seem like one long exceptional meal, punctuated by gin and tonics all garnished with roses—something I’ve only ever had served to me at bars in Seoul.
Seoul Food: The Best Street Food in Korea
My last night I went out alone. After ten days almost entirely with either friends or family on this trip, I was looking forward to a solo adventure. I went to see what I could find at Namdaemun market’s Food Alley.
I love Korean street food perhaps most of all. As I passed the seemingly limitless number of stalls and choices, I did what I usually do: I looked for the most crowded stalls, and for food I hadn’t eaten yet. The stall I chose actually chose me, though: I was waved over by an ajumma who cut off a slice of the copious sundae behind her and held it out for me to try.
Sundae, for the uninitiated, is a Korean blood sausage, not an ice cream dessert, and is pronounced soon-deh. Those who love it really love it, and those who don’t really don’t. It’s not for everyone: glass noodles mixed with ground pork or beef, organ meats, vegetables, and blood, stuffed into an intestine casing, and cooked, and in this case, served with ddukboki, a spicy, garlicky rice cake dish that is a favorite of mine.
I had never tried sundae before, and I wanted to, and here was this very friendly woman I didn’t know daring me to eat it from her hand. I knew this was not exceptional hygiene for a visiting American. But the rest of her customers looked up, grinning, holding their breath a moment before urging me to take the bite. They did look happy, and every seat around her was full except for one—a good sign—and her ddukboki smelled terrific—another good sign. So I took that bite.
A strange earthy garlic and onion saltiness. Gamy and soft, a little dry but not in the bad way, crispy at the edges. I liked it.
She laughed as she watched my face. Our audience cheered, and, intrigued by the flavor, I sat down and ordered sundae and ddukboki.
I can’t say if it was the best sundae—it was my first. But it is the one the rest will have to live up to: That flavor, but also the pure mix of theater, friendliness, and hospitality offered when she held that slice out in her hand.
TAMPA — Busch Gardens debuts its new Food and Wine Festival Saturday, and it could be the right cocktail to perk up a park burdened by a financially troubled parent company.
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More than 100 wine and craft beer options and 29 unique food items will be available at the festival, which runs weekends through April 26 and will feature concerts by pop stars like Gavin DeGraw.
The festival may be just the boost Busch Gardens needs if it’s done well, said theme park expert Dennis Speigel, president of International Theme Park Services, a Cincinnati-based industry consultant. It was developed after the park’s annual Bands, Brew BBQ concert series was thrown into chaos last year after Blackfish, the documentary about whales in captivity, prompted artists like Pat Benatar and the Beach Boys to drop out of events affiliated with parent company SeaWorld Entertainment Inc.
“Food and wine festivals are huge, and the chefs are the rock stars,” Speigel said. “But other than Disney, no one else in the theme park industry is doing that.”
While it is not on the scale of the Epcot International Food and Wine Festival, which has a wide range of culinary workshops and special dinners, the Busch Gardens food festival will go far beyond the beer and barbecue that was offered at the previous springtime event.
“If (Busch Gardens) plants the seed properly, they could build this into a huge event like Halloween has turned into every year,” Speigel said.
The aim was to give Busch Gardens visitors “more bang for the buck” by adding a foodie experience, said Heather Harrison, entertainment show manager for the festival.
And theme park visitors have become used to more sophisticated food, added Busch Gardens spokesman Travis Claytor.
“People are expecting more out of everything when they come to a theme park these days,” Claytor said. “Not just new attractions and animal encounters but new and better food and wine offerings as well.”
SeaWorld Entertainment Inc. has hit rough financial waters the last few years, while the rest of the theme park industry has seen record profits. Attendance to the company’s 11 parks — including Tampa’s Busch Gardens — continues to fall, as did revenue in its latest earnings report released last week.
For the Food and Wine Festival, Busch Gardens’ own executive chef Ron DeBonis has invited acclaimed chef Norman Van Aken, founder of Norman’s at the Ritz-Carlton in Orlando and one of Florida’s best-known chefs, to make an appearance for the opening weekend. Van Aken, a James Beard finalist for Best Restaurant in America, will be signing his six cookbooks Saturday.
For entertainment, singer Gavin DeGraw (Not Over You) is first up with a free show at 6 p.m. Saturday, and teen pop act Fifth Harmony (Sledgehammer) performs Sunday on Gwazi Field, also included with admission.
Added to the setting are some huge and creative topiaries, like the 20-foot Spirit of Spring that looks like a giant maiden created with 180,000 flowers and has a 23-foot reflecting pool nestled into her open arms. There is also an enormous octopus topiary set in a fountain.
Appetizer-size samples of food are $4-$7 and spirits are $7-$8. Visitors can save money by getting one of the “Sampler” tickets at BuschGardens.com that range from $35-$60. The packages cut the cost to $3-$6 for food or wine in 10-sample bundles and add VIP perks such as priority seating for the concerts.
Busch Gardens is the industry hybrid, Speigel observed. Not really a destination theme park, but bigger than the average regional park and drawing international traffic, particularly from South America. The festival could be a turning point, he said.
“Our industry lives on repeat visitation and new product introduction. For Orlando and Tampa, you have to keep introducing top-quality attractions to get those return visits.”