Posted: Tuesday, March 12, 2013 7:36 am
Cart Smarts: May this bread rise to meet you
Post-Bulletin Company, LLC
St. Patrick’s Day has special meaning for me because, looking at my family lineage, I am almost entirely Irish. In fact, my maternal grandparents were Irish immigrants and I will never forget my nana’s thick Irish accent (or “brogue,” as she called it).
I may not have the stereotypical red hair, and my last name has changed since I married a Norwegian, but I am still proud of my Irish heritage. This is why I am committed to picking Irish names for my children (Owen and soon-to-be Collin) and celebrating St. Patrick’s Day with corned beef and cabbage.
I have eaten corned beef and cabbage on March 17 every year since I can remember. Since I got married, I have forced my husband to eat it, too. I think he probably appreciates corned beef and cabbage as much as I appreciate lefse. He doesn’t experience the same nostalgia with this meal that I do, but I am trying my best to repeat the same family traditions that I loved as a child.
Now that I am a dietitian, I view the meal in a different way since I am more knowledgeable about the nutritional value of each food. There is no denying the sodium content of corned beef. But I firmly believe that all foods fit in a healthy diet and I can certainly fit this meal in once per year.
Here are a few tips for making your St. Patrick’s Day meal a little healthier:
• Corned beef. Choose flat over point for a leaner cut. Trim excess fat off the meat after cooking. Discard the seasoning packet and boil the meat in water to decrease the sodium content.
• More veggies. I always cook carrots and onions with my cabbage to help fill half our plates with vegetables.
• Potatoes. Keep the skins on your potatoes to increase the nutritional value. Add creaminess with plain Greek yogurt instead of butter or sour cream.
My very favorite (and most nostalgic) Irish food is my nana’s Irish soda bread. I recently asked my cousin for the recipe so that I could share it with all of you.
I hope you celebrate St. Patrick’s Day this week with your favorite Irish foods.
Tuesday, March 12, 2013 7:36 am.
99% Vegetarian Food (food cart)
View this restaurant’s page on other sites: Yelp
Vegetarian (mostly vegan)
Menu does not indicate vegan items
$$$$$ (Average entree cost: $1-$5)
In Harry B. Helmsley Plaza, on the east side of Broadway.
99% Vegetarian Food (food cart) does not deliver.
Features an eclectic mix of well-cooked steam table dishes, plus their own veggie burgers.
Overwhelmingly vegan, but they sometimes have chicken. Ask for what’s vegan and they’ll tell you.
99% Vegetarian Food (food cart) has no reviews yet.
Providence Journal photo / Kris Craig
Truck Stop: A Festival of Street Eats is set for Providence next month and will benefit the Rhode Island Community Food Bank. Ten food trucks will offer tastings, along with wine and beer tastings by Jonathan Edwards Winery and the Narragansett Brewing Company.
Tickets cost $50; VIP tickets are $75 and include early admission, extra tastings and a free drink from the cash bar.
Participating food trucks include Championship Melt, Chez Pascal’s Hewtin’s Dogs Mobile, Clam Jammers, Flour Girls Baking Company’s Sweet Truck, Joedega, Like No Udder, Mijos Tacos, Radish, Rocket Fine Street Food and Tallulah.
It will be held Friday, April 19, from 6 to 9 p.m. at the Bank of America City Center skating rink area, as part of the Eat Drink RI Festival.
For tickets and information, go to rifoodbank.org/TruckStop, or call (401) 230-1673.
This fundraiser will help the Food Bank distribute food to its statewide network of food pantries and meal sites.
Food trucks have created a major craze in cities across the country, and now the mobile street vendors are rolling into downtown Montgomery.
In order to find out if food trucks will be a success in Montgomery, the city has created a competition. The winner will be the first ever to park in the downtown area.
Millbrook’s Schnitzel Wagon owner Renate Lindsey is keeping her fingers crossed that she can put her food truck to use, and her kitchen will soon be on wheels in Montgomery.
“We do German brats and sauerkraut. we also do a take on a chicken fajita. Oh and we do turkey legs,” she says.
Lindsey is competing against Montgomery’s Super Suppers in the Montgomery Food Truck Competition. The winner will get to park their food truck behind the State House Inn for a limited amount of time.
Food trucks are sweeping the nation, but they haven’t hit Montgomery.
“Let’s determine if there really is a demand for food trucks,” says City Development Director Chad Emerson. “We have heard to concentrate on what they call food deserts, so they will be going in a food desert.”
Emerson says this competition will help the city find out if food trucks are practical in the downtown area.
”There are a lot of people who work in these big buildings, and it would be great to have some variety for lunch,” says Cathy Brown who works near the State Capitol.
Traditional downtown restaurants like Smoothies-N-Things Cafe say food trucks may hurt their business.
“It may [hurt business]. They probably will want to try to food truck just to try the food to see how it is,” says Celeste Richardson who owns Smoothies-N-Things Cafe.
But for Lindsey, she’s hoping she wins the competition, but if she doesn’t, she’ll find a way to sell her German treats in the Capitol City.
“I’m like, I hope I win this. I’ve got a nice truck. Everything in it,” she says. “It’s not a fly-by thing for me. I’m really into it!”
City leaders and culinary experts will begin judging the competition in the next couple weeks. They will be looking at truck design, food and experience.
The winner will be announced early-April.
You’ll find mini burgers, street tacos, pizza slices and hot dogs all served up in Downtown Roseville Thursday, March 14 for Sacramento Mobile Food’s, or SactoMoFo, Food Truck Mania.
Vernon Street becomes a pedestrian-only mobile food fest every second Thursday of the month with food trucks like Krush Burger, Drewski’s Hot Rod Kitchen and Annie’s Sno Biz making the stop.
Here’s this month’s food truck lineup, according to SactoMoFo’s Facebook page:
- Krush Burger
- Drewski’s Hot Rod Kitchen
- Chando’s Tacos
- Brick Oven Pizza
- Squeeze Inn
- Knucklehead Hot Dogs
- Simply Southern Foods
- Annie’s Sno Biz
- Rich’s Ice Cream
Food Truck Mania
When: 5-8 p.m. Thursday, March 14
Where: Downtown Roseville at the corner of Vernon and Washington streets
Info: SactoMoFo’s Facebook page and the flyer above
Happy Monday, food truck followers! Start the week off right with specials like shredded beef tacos from Chef on Wheels, hot soup and panini aboard Brown Bag, and jalapeño-cheese empanadas at Salsa Room Empanadas.
Chinatown (Seventh and G sts., NW), where you’ll find Tasty Kabob.
Farragut Square (17th and I sts., NW), where you’ll find Dangerously Delicious Pies, Crepes Parfait, Carnivore BBQ, Mr. Miyagi’s Teriyaki, What the Pho?, Yellow Vendor, Lily Pad on the Run, BonMi, House of Falafel, Far East Taco Grill, Halal Grill, and DC Ballers; Chef Driven, Tasty Kabob, and DC Empanadas (nearby at 20th and L).
L’Enfant (Sixth St. and Maryland Ave., SW), where you’ll find Cirque Cuisine, Captain Cookie, Cajunators, Basil Thyme, DC Taco Truck, Froyotogo, Halal Grill, Kabob Palace, Kafta Mania, Kimchi BBQ Taco, and Sundevich Truck.
Montgomery County, where you’ll find Brown Bag (Chevy Chase).
Northern Virginia, where you’ll find District Foodies, Lemongrass Truck, Ducky’s Grub, Bratwurst King (Tysons), District Taco, Chef on Wheels (Ballston), Lime Tree (Rosslyn), and Tortuga Truck (Fairfax).
West End (24th and M sts., NW), where you’ll find Ball or Nothing.
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HUNTSVILLE, Alabama — You can see the large red truck parked in front of the
desolate shopping center from quite a distance. Passing by Alabama AM’s
Louis Crews Stadium, the sizable grill attached to the truck is also in view and you
can hear the generator, too.
The red vehicle is Badd Newz BBQ. The food truck’s logo
features a buff, tong-wielding and, as barbecue mascots are wont, apparently cannibalistic
Badd Newz’s menu is based around four meat options, ribs ($5
for sandwich), pulled smoked turkey ($4), pulled pork (3.50) and chicken leg
quarter ($2.50). These meats are also available as plates ($10 for ribs, $7 for
others), which include two sides and a slice of cake.
I ordered the pulled pork plate with mac-and-cheese and
vinegar slaw. Sans sauce, it can be difficult to ascertain one barbecue joint’s
pulled pork from another’s. Not an issue at Badd Newz. Their pork is seasoned noticeably
spicier, but not so much that it induces sweat or evokes torture. Nice.
The mac-and-cheese was solid, but the vinegar slaw, which
was sweet and chunky, was exceptional and provided perfect counterpoint to the
However, Badd Newz’s barbecue sauce tasted suspiciously like
Kraft Mesquite Smoke. So none in our dining party really used too much of it. Which
is good because even though we ordered food for six, we were given only one
small single-serving sized container of sauce. And only three forks. And we were
short a piece or two of cake and a drink.
Badd Newz’s Brooklyn-Nets-cap-wearing cashier was kind, if not
hurried or detail-oriented. And it only took about 12 minutes for our large order
to be brought out with a smile by a salt-and-pepper-bearded cook.
We also ordered a rib plate. The ribs were super-tender –
the meat literally fell of the bone – with a good smoky and peppery taste. Very
meaty and, for ribs, not overly fatty. An accompanying ice-cream-scooped side
of potato salad featured well-balanced mustard and onion flavors and chunks of
egg. But deeper into the serving, flavors and ingredients became uneven. A few
more stirs in prep, and this side is a hit.
Our order also included pulled smoked turkey, boasting that
tasteful spiciness, in both sandwich and plate configurations. The plate worked
well – again, the slaw was an ideal pairing. The turkey sandwich, served on a
standard barbecue bun, would really benefit from the addition of slaw on it, as
its flavor was one-note.
Badd Newz’s serving sizes were right on. Enough to satisfy but not enough to make you a viable body double for New Jersey
Governor Chris Christie.
The baked bean sides ordered with a couple of our plates also
benefited from spice, offset with brown-sugar sweetness, although the latter could
be dialed back a pinch.
The sweet tea ($1) was Southern-delicious. But it was the
only beverage Badd Newz offered this day. (Insert “Seinfeld”-inspired “tea Nazi”
joke here.) While the slices of lemon and chocolate cake weren’t impressive in
curb appeal – the former looked like a debauched Twinkie – they were both moist
Badd Newz serves its food in white Styrofoam to-go boxes. I
would recommend calling in your order for pick-up, as there’s no seating and
the truck’s generator operates at vision-blurring volume. But if you’re at or
near AM – or just feel like a sunny-day, 10-minute drive from downtown -
Badd Newz’s spicy barbecue is right there waiting for you.
And that’s good news.
Badd Newz BBQ
College Plaza parking lot
4701 Meridian St. N.
11 a.m. – 2 p.m. Monday – Friday
(Every other Monday at Research Park, best to call first)
Recommendations: Pulled pork, ribs,
Suggestions: Add slaw to smoked turkey sandwich.
Ambience: Food truck.
Service: Kind if not hurried or detail-oriented.
Price range: Most items $4 -$10.
Two-time Olympic rower Giuseppe Lanzone and his younger brother Mario Lanzone, a bartender at Napoleon Bistro Lounge, are launching a D.C. food truck in early April called Peruvian Brothers.
The brothers were born and raised in La Punta, Peru, where their father and uncle ran a different kind of mobile eateries: boat restaurants. That love for the water was passed down to the Lanzone brothers: Mario, 28, spent summers for the past several years captaining yachts in the Mediterranean. And Giuseppe, 30, competed with the U.S. rowing team in the 2008 Beijing Olympics and the 2012 London games, where his team finished fourth. He’s currently taking a year off from his rowing career to coach men’s lightweight rowing at Georgetown University.
“I’ve been thinking for a long time what can I do that can fulfill the same drive that I have for rowing,” Giuseppe says. Apparently, the answer is operating a food truck. Peruvian Brothers will serve items that the brothers say they most crave when they go back to Peru.
The menu will include five sandwiches, including a vegetarian option with avocado, tomato, and hard boiled eggs as well as a chicharron pork sandwich with baked slices of sweet potato and a criollo sauce made of thinly sliced onion, lime juice, and olive oil. Giuseppe says they spent two months tracking down bread that tasted like the bread they remembered in Peru, which they eventually found from Virginia’s The French Bread Factory.
The truck will also serve three types of Peruvian-style baked empanadas (beef, chicken, or spinach) as well as “specials” with a meat and two sides. Those meats include chicharron, asado (beef), chicken, and botifarra (a type of pork sausage). The sides include quinoa salad, mixed greens, mashed potatoes, and Peruvian-style wild rice with bits of bacon, walnuts, and raisins.
For dessert, there will be rice pudding; ice cream made of lucuma (a fruit found in the Andean valleys of Peru); and alfajores (a cookie sandwich with dulce de leche filling). Nothing on the menu will cost more than $10, Giuseppe says.
Peruvian Brothers is still in the permitting process, but Giuseppe says they hope to hit the streets of D.C. by the first week of April.
Photo courtesy Peruvian Brothers
HAWKER FARE: Prince Hotel Residence Kuala Lumpur’s Eccucino is serving Asian street food buffet dinners until April 30
KUALA LUMPUR: THOSE with a craving for Asian street food should head for Prince Hotel Residence Kuala Lumpur in Jalan Conlay.
The hotel’s Eccucino is having an Asian street food buffet dinner until April 30 in which favourite fare from around the region will be part of the spread.
Jason Manson, Eccucino’s chef de cuisine, heads a team of 25 chefs and cooks who have come up with the dishes.
The 34-year-old Manson, who specialises in classic Italian food such as pizzas, pastas and salads, said he surfed the Internet and browsed through books to come up with the best regional selections for the buffet spread.
“I also worked with the hotel’s Malay and Indian chefs in preparing the menus.
“The main challenge lies in how to be as authentic as possible without overdoing it,” said Manson, who had to tweak most of the dishes in order to suit the palates of foreign diners.
“Since we want to introduce local food to our overseas guests, we have to tone down certain aspects, in particular the spiciness of the food,” he said.
Manson, who is of Kadazan and Chinese parentage and hails from Kota Kinabalu, joined Prince Hotel Residence Kuala Lumpur last May.
He completed a diploma in hotel management at a local college, after which he did a culinary arts degree in 1998.
He has over 15 years of experience as a chef, having worked in Melbourne, Singapore, Bangkok and Beijing.
Manson said 60 to 70 per cent of the buffet dinner comprises regional dishes, with the remainder being Western fare.
While Malaysian street food comprises most of the spread, there will also be favourite dishes from Singapore (satay), Thailand (phad Thai), Indonesia (Balinese satay) and China (Shanghai noodles).
There will also be live cooking stations where diners can get their seafood and meat marinated to perfection and served with Asian sauces and dips.
In conjunction with the launch of the buffet promotion, two winners of the Facebook contest organised by the hotel joined the media for the preview session recently.
They tucked into regional savoury fare such as wok-fried prawns, daging dendeng, kambing masak kurma, ayam masak merah padang serai, wok-fried young asparagus with mushrooms, lemon-oregano marinated snapper fillet with garlic and balsamic vinegar.
They also savoured Western dishes such as roast beef with smoky crema, and blue cheese and Creole chicken.
Eccucion’s signature chicken rice offered by a live cooking station is a must-try.
Apart from local kuih-muih (banana and yam fritters), the desserts section also has a chocolate fountain for those with a sweet tooth.
The buffet dinner is priced at RM98++ per person, while children aged 12 and below dine for free with every paying adult.
For reservations, call 03-2170 8888.
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