What’s a company to do when they invent a computer that generates weird, gimmicky recipes? Put in a food truck, apparently. IBM has partnered with the Institute of Culinary Education to bring the IBM Food Truck to life, serving up novelty food recipes voted on by the public at this week’s IBM Pulse conference in Las Vegas. Dishes from the computer-generated recipe archive include Creole Shrimp-Lamb Dumpling, Baltic Apple Pie, Austrian Chocolate Burrito, Turkish Bruschetta, Caymanian Plantain Dessert, Swiss-Thai Asparagus Quiche, and today’s recipe is Portuguese Lobster Roll.
The conference, which ends today, marks the truck’s debut, but ICE creative director Michael Laiskonis tweets that he’ll be working in the truck next week. He does not reveal where the truck is heading. The truck uses the IBM computer program that generates recipes, an act which it calls “computational creativity.” The video below illustrates how “cognitive cooking” works in layman’s terms. The computer’s goal is not to retrieve already existing recipes, but rather create new ones. Go, watch that video, and an inside look at the IBM Food Truck serving the above-mentioned Baltic Apple Pie below:
UPDATE 2/26 4:45pm: IBM confirms that their next stop is Austin, TX for SXSW.
A strawberry cheesecake cupcake at Sarah’s. | Emily Wasserman
We’ve got good news for your sweet tooth. Sarah’s Cake Shop (10 Clarkson Wilson Centre, Chesterfield; 636-728-1140) is putting a second food truck out on the road sometime later this week. Manager Jill Umbarger tells us that the truck was just wrapped with graphics and Sarah’s logo yesterday.
The team at Sarah’s has been planning a second truck for about three months. Sarah’s Cake Stop (the food truck) couldn’t make all the dates people and companies were requesting, so it seemed like the logical next step. Sarah’s will be tweeting and posting locations for both trucks on the existing Cake Stop Twitter and Facebook pages.
One of its signature desserts, Glitter Bites, will also be available in the food trucks for the first time. Not only do we love the name, but they sound amazing: white cake filled with buttercream, dipped in chocolate and dipped in sugar.
“We’re gonna be offering some new things, so just stay tuned,” Umbarger says. “We’re working on some new recipes and new desserts — it’s a work in progress.” Look for the new food truck later this week!
Gut Check is always hungry for tips and feedback. E-mail the author at firstname.lastname@example.org or follow her on Twitter.
10 Clarkson Wilson Centre, Chesterfield, MO
The King Cake Burger, Food Drunk. [Photos: Facebook]
The appropriately named New Orleans food truck Food Drunk — which specializes in “chef-inspired, alcohol-influenced cuisine” — is stepping up its stunt burger game. Behold the King Cake Burger, which sandwiches brisket and aged cheddar between a sprinkle-topped brioche bun by New Orleans’ Ye Old Bake Shoppe (in appropriate Mardi Gras spirit, the sprinkles add the necessary green, purple, and gold coloring). According to Food Drunk’s Facebook page, the burger’s bun is “not as sweet as a traditional King Cake… it’s more like a brioche bun with a light fondant glaze.”
According to local news station Fox 8 (and Food Drunk’s own Facebook page), the stunt burger has attracted long lines since its first appearance on social media a few days ago. It’s not the only king cake-mashup to hit New Orleans this year: other bastardized king cakes have featured green, purple, and gold “cakes” made of muffuletta and crawfish.
This lunch you’re going to read about was another testament to the fact that you should stroll through our Mobile Munchies Twitter feed before heading out to lunch. You never know what Daily Specials food trucks will have.
Domo Taco generally serves tacos, burritos and quesadillas with Japanese-influenced meats and sauces, but we read on Twitter that the special of the day was tonkatsu with curry rice for $8. They had chicken or pork. We chose pork, and eagerly headed back to our office.
For the uninitiated, tonkatsu is a pounded pork or chicken cutlet, kind of like a Japanese version of schnitzel.
Of course, the breading is different from schnitzel, with panko bread crumbs used as the coating in tonkatsu.
In this case, you can see they left the cutlet in the deep fryer a little too long. The breading was much darker than it should be. Tonkatsu should have more of a golden color.
The meat still tasted good, especially with the curry sauce, but less time in the deep fryer would have been better.
The yellow curry sauce was exactly what you would expect. It was thick, with a nice curry flavor, and was not spicy.
There was a little bit of a second sauce in the dish, which was darker brown, and had a slightly sweet, vinegary flavor. It worked well as an accent, and would have been too strong as the main sauce.
This was a more traditional Japanese dish than what the rest of their menu looks like, and we enjoyed it.
The Greater Charleston Restaurant Association, Inc. (GCRA) hosted the 31st Annual Lowcountry Oyster Festival on Jan. 26 at Historic Boone Hall Plantation in Mount Pleasant.
The Lowcountry Oyster Festival, coined “The World’s Largest Oyster Roast”, has been named one of the “top 20 events in the Southeast” by the Southeastern Tourism Society.
Each year, the GCRA adds new elements to improve the festival.
This year marked a few firsts with gates opening at 10 a.m. (earlier than years past), an expanded children’s area, VIP Ticket upgrade option online and complimentary off-site parking shuttles.
The event is one of the largest in the Lowcountry and brings in thousands of event goers who consume over 80,000 pounds of oysters year after year.
This annual event is orchestrated by the GCRA with the help of hundreds of volunteers from the community.
A portion of the proceeds will benefit local charities including the Ronald McDonald House, Hollings Cancer Center, Hospitality Heroes, Shriners Hospitals for Children and the Charleston County Schools Science Materials Resource Center.
For more information on the GCRA or other events orchestrated by the GCRA please go to CharlestonRestaurantAssociation.com or find us on Facebook at Charleston Food Festivals and Events.
The Greater Charleston Restaurant Association, INC (GCRA) represents the largest private sector employer in the tri-county area. The association serves as the voice of the Charleston-area food service industry on government and public relations issues. Annual fund-raising events like Taste of Charleston and Lowcountry Oyster Festival, both sponsored by the GCRA, enable them to give back to the community.
The Denton County Transportation Authority will conduct the first of five Mouthwatering Wednesdays food truck lunchtime events from 11 a.m. to 2 p.m. today at the Euline Brock Downtown Denton Transit Center.
The weekly events have been planned by DCTA and Gabriel Kirkpatrick, owner/operator of the Lean Machine food truck.
Last summer, DCTA conducted its first set of food truck events as part of a pilot program.
Officials said the events were a success, and the agency wants to bring back this lunchtime dining option for DCTA passengers and the Denton community. Three food trucks will participate each week on a rotaing basis.
The Lean Machine, Pickled Carrot and Shitake Swerve food trucks will kick off the first event today.
DCTA and Kirkpatrick will announce future food truck participants via social media. Future dates for the trucks are Jan. 29, Feb. 5, Feb. 12 and Feb. 19.
Pending feedback from the Denton community, Kirkpatrick and DCTA may expand the food truck event dates past Feb. 19.
For more information about the Mouthwatering Wednesdays events, check out DCTA’s Facebook and Twitter pages.
Vendors interested in participating in future events can contact Kirkpatrick at 940-367-2332.
— Bj Lewis
JACKSONVILLE BEACH — Food trucks appear headed for this coastal community seven months after the City Council began discussing the issue that drew supporters from the industry and opponents among some local restaurant owners.
Mayor Charlie Latham and four of the six other city council members expressed their support of an ordinance at a public hearing Tuesday that would allow the food truck businesses to open at the Beaches, but a second reading and vote isn’t expected until the Feb. 3 council meeting.
The council expressed unanimous approval for two related ordinances regarding the zoning for such businesses and appointing a special magistrate to oversee the enforcement of regulations for the trucks.
The trucks are banned from all three Beaches communities, but a push by truck owners eventually led to a series of workshops held by the Jacksonville Beach City Council followed by three draft ordinances regulating the trucks.
While food truck owners and their fans spoke at the workshops in favor of locating at the beach, some restaurant owners expressed their concerns over the competition and the trucks not facing the same regulations as their businesses.
Latham said he believes the design of the ordinances will do everything possible to keep established restaurants from being harmed by the new business. He said he is also pleased the program will be done on a year-long test basis, with the council to revisit the impact in April 2015 with the possibility of changing or eliminating the ordinances.
“We especially need to continue to support our brick and mortar businesses and I think staff has done a really admirable job of finding the best possible compromise,” Latham said in voicing his support for the trucks.
Councilman Tom Taylor said after long thought that he’s decided to support the ordinances.
“I think it would be unfair to our citizens if we don’t try this pilot program,” Taylor said. “Competition is what it’s all about.”
Council members Keith Doherty, Christine Hoffman and Phil Vogelsang expressed their support of the ordinances.
But Steve Hartkemeyer and Jeanell Wilson expressed concerns about regulations brick and mortar restaurants have to adhere to compared to food trucks. Wilson also expressed worries about potential parking problems created by the trucks.
“I’ve never been satisfied with the answers I’ve received about what they’re doing with their grease and what they’re doing with their trash,” Hartkemeyer said. “Is that trash going to show up at my wife’s gym?”
The dozen speakers on the issue at Tuesday’s regular council meeting split on supporting the ordinances.
John Stanford, who owns Blind Rabbit restaurant in Jacksonville Beach, a second restaurant in Jacksonville and a food truck in Jacksonville, said food trucks help bring jobs to a community and give entrepreneurs a chance to make a living.
“I think it’s a great thing for someone to get started as a business owner and to bring more tax revenue to the city,” Stanford said. “It would provide a great service to the Beaches area.”
Ed Malin, owner of Angie’s Subs on Beach Boulevard and a second eatery said he has no problem with food trucks, but doesn’t think the ordinances as written hold them as responsible as regulations for established restaurants. Malin said there should be one set of rules for everyone.
“I’m 100 percent for food trucks and government getting out of the way of the American businessman,” Malin said. “But I think the council is going to create a special interest ordinance for special group of people and whenever we do that, we create problems.”
The Beaches would be the latest spot for business conducted by food trucks in Duval County. About 60 are licensed to operate outside the Beaches.
The ordinances as currently written would only allow the trucks — not food carts — on private property with the owner’s permission, one per minimum lot size, with no limits on outdoor seating. Properties under the ordinances must be at least 6,000 to 43,559 square feet for one truck and more than 43,560 square feet for two.
City officials have estimated about two dozen properties would fit the ordinance restrictions in the city’s central business district.
Other provisions include:
◘ Routine inspections can be conducted by code enforcement, building code and fire inspectors and police officers.
◘ The vehicles must be located at least 100 feet from the main entrance to any eating establishment or similar food services business or outdoor dining area.
◘ One free-standing sandwich board or A-frame type sign, not to exceed 42 inches in height and 36 inches in width, is permitted for each vendor.
◘ Hours of operation are limited to 7 a.m. to 3 a.m. unless the location of the lot is within 150 feet of the property line of a home, when the hours would end at 10 p.m.
◘ The vendor is responsible for proper daily disposal of waste and trash and can’t use city trash receptacles.
◘ Liquid waste or grease shall be disposed of at an approved location and not placed in such places as storm drains or onto any sidewalk, street or other public space.
The city’s planning and development department began a study in the summer of 2011 on how other cities handled food trucks, collecting regulations from 25 jurisdictions as part of the research. Steve Lindorff, director of the department, said he thinks food trucks can easily co-exist with established restaurants at the beach.
“I think it adds to the quality of life in our community by providing an alternative way of enjoying a meal,” Lindorff said. “They’re obviously very popular in other locations.”
Jim Schoettler: (904) 359-4385
Fans of mobile cuisine will have more days to sample their favorites in Suwanee this year.
The 2014 Suwanee events calendar will serve up the first Food Truck Friday on April 4, beginning at 5 p.m. There will be five more such gatherings in Town Center Park, ending in October and omitting July, according to the event calendar that was released this week by city officials.
Suwanee began the popular food truck events in 2013, and similar events later were held in Duluth and Peachtree Corners.
Some familiar events will return in 2014, such as:
- Woofstock, May 3;
- Arts in the Park, May 17;
- Taste of Suwanee, Oct. 11;
- Korean Festival, Oct. 18-19.
Previously, it was announced that the Suwanee Beer Festival will be held on March 15.
– Did you attend any of the Food Truck Friday events in Suwanee last year. Tell us about it in the comments below.
Over the summer, a new food truck started showing up in the usual food truck spots called Grill On Wheels.
A lot of food trucks serve grilled meats, but this is the only one in NYC we know of that is kosher. There was a kosher food truck a couple of years ago, but it is no longer in business.
Most of the menu is grilled chicken or roasted shawarma meat, which is a combination of chicken and lamb here. They also serve hamburgers, but obviously no cheeseburgers or milk shakes.
We ordered the Crazy Chicken for $12. This is on the high side for a chicken sandwich, but there was a lot of stuff on it.
True to its name, the grill was going full blast, with flames shooting high into the air at times.
In addition to pieces of grilled chicken, the baguette included red and green peppers and onions. The twist is they also included hummus, french fries and hot sauce!
You don’t need a side order of fries because there were plenty on the sandwich.
The hummus added some creaminess, and the hot sauce kicked up the heat nicely, but not too much.
This was a tasty sandwich, with the bell peppers, onions and hot sauce taking the lead roles.
The only problem we have with kosher food is there’s no cheese allowed on the sandwich. We love cheese on our sandwiches, but alas, you can’t change thousands of years of history and religion.
The food is a little pricey, but good.
It’s India vs the West Indies at The Glad Cafe next weekend and there won’t be a cricket bat in sight.
Instead, two giants of Glasgow’s thriving street food scene are going head-to-head in a fiery southside chow down challenge.
Babu Bombay Street Kitchen will be taking on Street Food Cartel member Fire in Babylon in the city’s latest pop-up dining event.
The Southside Street Food Showdown promises to be a true celebration of Indian and West Indian food, music and culture.
During six sittings spread over three days, food lovers will have the chance to sample authentic street food from both countries.
Diners will start off the evening with a glass of traditional Caribbean punch before sitting down to a delicious four course meal including a starter, two mains – one from each kitchen – and dessert.
The fact that tickets for both the early evening and later sittings are selling out faster than it takes to cook a chapati is a testament to Glasgow’s love and fascination for street food – something Babu Bombay Street Kitchen has been fueling for the past two years.
You can find out more about the Kitchen in this tantalising article:
The event takes place in The Glad Cafe, a thriving coffee house and music venue based in Shawlands that uses its profits to offer music lessons to local disadvantaged kids.
After hosting a successful pop-up event at the venue last year, Babu Bombay Street Kitchen’s owner and chef Rachna was keen to return, this time with some company.
Got your tickets for Southside Street Food Showdown: @BabuKitchen vs. @thebabylonfire ? Get ‘em quick food lovers! http://t.co/IHBuMCvCt9
— The Glad Cafe (@ thegladcafe )
Mon Jan 06 14:40:18 +0000 2014
“There’s very little Caribbean food going on in Glasgow and the Fire in Babylon guys are from the West Indies so it’s the real deal,” said Rachna.
“I tasted their food at the Kiltr street feastival last August. Their goan curry and jerk chicken was fantastic.
“The styles of cooking lend themselves very well as both country’s food are spicy but are prepared with different kinds of spices.”
Fire in Babylon’s own mission statement reflects the whole ethos of the evening: to bring people together through West Indian food, music and culture.
While Babu Bombay’s Street Kitchen has found a permanent home in West Regent Street, Fire in Babylon loves popping up unexpectedly around the city.
In their popular Roots Kitchen, they serve up authentic West Indian dishes that combine fiery tropical spices with Afro-Caribbean zest.
So what’s on the menu?
Babu Bombay Street Kitchen told us they’re starting off with Sev Puri, a traditional Indian flat bread topped with potato, onion, tamarind sauce, green chillies, lentil noodles and chopped coriander.
For mains, it’s a favourite on the street kitchen’s menu – their tender Butter Chicken served on a bed of rice flavoured with a hint of star anise and teased to fluffy perfection.
While the Fires of Babylon’s main course remains a secret (we have our fingers crossed for their slow cooked curry goat or sizzling jerk chicken) dessert promises to be a delicious cake soaked in rum and packed with flavour.
But the night isn’t just about the food: organisers aim to please all your senses with some themed entertainment.
During and after the meal, Rachna plans to show stills and clips from iconic Bollywood movies made in the sixties which have a social family connection.
“My father was a choreographer in Bollywood in the 1950s-60s so it would be great to get some of his stuff up,” said Rachna.
“People don’t often realise it but in those times Indians were really into the jive and had beehives, which people don’t really see all that often. Will be quite fun.”
In contrast, the soundtrack for the evening with have a distinctly Caribbean flavour, featuring some funky Reggae vibes and riddims.
While the Showdown is more about introducing people to new foods and culture, and having a cracking party, rather than a real culinary competition, Rachna is still a little curious to see who’s food will be the biggest hit with punters.
“I guess we’ll know who wins by the clean plates!”
Let the culinary battle commence!
If you’re heading to the Southside Street Food Showdown remember to send us a snap of your favourite dish. Until then, why not let us know your favourite street food vendor @STVGlasgow.
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