You don’t have to go on a holiday or trawl the streets for empanada carts to sample authentic Argentinian food.
A new cookery book by Enrique Zanoni and Gatson Stivelmaher, titled Argentinian Street Food, combines tradition with innovation to help you create street-worthy feats in your own kitchen.
Why not try out a few of the recipes from the book this weekend? They’re perfect for taking outside if you want to enjoy the sun or for munching in front of the TV if you’re tuning in to the football.
There are two types of dough, depending on whether the empanada is baked or fried.
Makes 20 rounds of dough, 14 Cm (51⁄2 inches) across
30 minutes preparation time and 2 hours resting time
Classic dough (for baking)
325g unsalted butter
1 kg plain flour
160ml sunflower oil
- Cut 325 g (111⁄2 oz) of unsalted butter into small cubes. Sift
- 1 kg (2 lb 4 oz/62⁄3 cups) of plain (all-purpose) flour into a large bowl. Add 25 g (1 oz) of salt and the cubes of butter.
- Rub the butter into the flour and salt with your hands until you have a sandy texture with no lumps.
- Add 350 ml (12 fl oz) of water and combine with the flour mixture using your hands. Add a little more water if necessary. Knead the dough on a lightly floured work surface for 10–15 minutes.
- Form into a ball. Wrap in plastic wrap and refrigerate for 2 hours.
Puffed Dough (for frying)
160 ml sunflower oil
- Combine 1 kg (2 lb 4 oz/62⁄3 cups) of plain (all-purpose) flour with 25 g (1 oz) of salt in a bowl.
- Add 160 ml (51/4 fl oz) of sunflower oil and 350 ml (12 fl oz) of water, then mix with a wooden spoon.
- Turn out onto a lightly floured work surface and knead for 10–15 minutes until smooth. Wrap in plastic wrap and refrigerate for 2 hours.
Makes 20 empanadas
Preparation time: 30 mins
Cooking time: 2hrs
1 quantity of classic dough
3 tablespoons capers, rinsed and chopped
finely grated zest and juice of 3 lemons
1 handful flat-leaf (Italian) parsley, chopped
1 large onion, cut into matchsticks
1 green capsicum (pepper), cut into matchsticks
1 fresh small green
chilli, finely diced
3 tablespoons tomato paste (concentrated purée)
200 ml (7 fl oz) fish stock or water
500 g (1 lb 2 oz) tinned tuna, drained weight
salt, black pepper
3 egg yolks, beaten
To make the filling:
- Combine the capers, lemon zest and juice and the parsley in a bowl and set aside in the refrigerator
- Sauté the onion and capsicum in a saucepan with a little oil over medium heat without browning. Add the chilli and cook for 10 minutes over low heat. Add the tomato paste and stir well. Add the stock and cook over low heat for 15–20 minutes, or until the liquid has completely evaporated.
- Transfer the mixture to a large bowl and combine with the tuna and the caper, lemon and parsley mixture. Season with salt and pepper. Set aside in the refrigerator for 2 hours.
- Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface.
- Roll out the dough to a thickness of 3 mm (1⁄8 inch), and cut out circles with a 14 cm
- (51⁄2 inch) cutter.
- Using a 60 ml (2 fl oz/1/4 cup) ice-cream scoop or measuring cup, form a portion of filling and place one on each round of dough.
- Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice (see page 26). Set aside in the refrigerator if not cooking immediately.
- Arrange the empanadas on a baking tray lined with baking paper.
- Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.
Preparation time: 30 minutes
Resting time: 1 hour
Cooking time: 12–15 minutes
300 g (101⁄2 oz/2 cups) plain (all-purpose) flour
seeds from 1 vanilla bean
1 pinch of fine sea salt
220 ml (71⁄2 fl oz) thin (pouring) cream (35% dairy fat)
1 tablespoon cognac
200 g (7 oz) dulce de leche
icing (confectioners’) sugar, for dusting
To make the dough:
- Combine the flour, vanilla seeds, sea salt, cream and cognac in a bowl and work together until you have a smooth ball of dough. Add a little extra flour or cream if necessary.
- Wrap the ball of dough in plastic wrap and rest it in the refrigerator for 1 hour.
- Preheat the oven to 180°C (350°F/gas 4). sprinkle a little flour on the work surface. roll out the dough to a thickness of 3 mm (1⁄8 inch).
- Cut out 40 circles with a 4 cm (11⁄2 inch) cutter.
- Arrange the rounds of dough on a baking tray lined with baking paper. Bake for 12–15 minutes, or until golden. allow to cool at room temperature on the tray.
- Spread half the cooled biscuits with the dulce de leche using a piping (icing) bag or a spoon.
- Place the remaining biscuits on top. Press together firmly: the dulce de leche should bulge out the sides a little.
- Dust each alfajor with icing sugar.
Spinach And Cheese Empanadas
Preparation time: 30 MINUTES
Cooking time: 40 MINUTES
1 quantity of classic dough
70 g (21⁄2 oz) unsalted butter 70 g (21⁄2 oz) plain
(all-purpose) flour 700 ml (24 fl oz) milk salt, black pepper
1 pinch of freshly grated nutmeg
700 g (1 lb 9 oz) baby spinach
salt, black pepper
200 g (7 oz) mozzarella
or feta cheese, diced
100 g (31⁄2 oz) parmesan or Grana Padano cheese, grated
3 egg yolks, beaten
To make the béchamel:
- Melt the butter in a saucepan over low heat.
- Stir in the flour and mix with a wooden spoon.
- Cook, stirring, for 4 minutes, then add the milk, stirring constantly to avoid lumps.
- Continue cooking for 10 minutes. Season with salt, pepper and nutmeg.
Allow to cool.
To make the filling:
- Cook the spinach in a hot frying pan with a little oil until wilted. Drain thoroughly in a colander and roughly chop. Season with salt and pepper. Set aside to cool.
- Combine the mozzarella, parmesan and spinach. Add the cold béchamel sauce and adjust the seasoning.
- Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface.
- Roll out the dough to a thickness of 3 mm (1⁄8 inch), and cut out circles with a 14 cm (51⁄2 inch) cutter.
- Using a 60 ml (2 fl oz/1/4 cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough.
- Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice (see page 26). Set aside in the refrigerator if not cooking immediately.
- Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow to cool for a few minutes before serving.
Traditional Dulce de Leche
Makes about 1.5 kg (3 lb 5 oz)
Preparation time: 5 minutes
Cooking time: 2.5–3 hours
3 litres (105 fl oz/12 cups) milk
750 g (1 lb 10 oz) caster (superfine) sugar
1 vanilla bean, split and seeds scraped
1 teaspoon bicarbonate of soda (baking soda)
- In a 5 litre (175 fl oz/20 cups) cast-iron casserole or saucepan, bring the milk to a boil with the sugar and scraped vanilla bean and seeds, stirring to dissolve the sugar.
- Add the bicarbonate of soda and reduce heat to low. Continue cooking for 21⁄2–3 hours, stirring with a wooden spoon from time to time. it will darken and thicken.
The cold plate test:
To check whether the dulce de leche is ready, put a spoonful on a cold plate and tilt it. if the mixture holds its shape, remove it from the heat; if it runs a little, cook until it reaches this stage.
Store in an airtight jar in the refrigerator for up to 10 days.
Argentinian Street Food by Enrique Zanoni and Gaston Stivelmaher (Murdoch Books £14.99) is out on the 3rd July 2014.
Related on HuffPost:
10. Fukuoka, Japan
Other Japanese cities may be more famous, but Fukuoka is famous for its street food. Located on the northern shore of Kyushu, the city boasts more than 150 transportable food stalls known as yatai that open around dusk, then pack up and vanish at the end of each night. The stands dot the city, but large groups of them are located near Tenjin Station and on the southern end of Nakasu Island. Specialties include tonkotsu ramen (a noodle dish featuring broth made using pork bones and fat), mentaiko (spicy pollack roe), hakata gyoza (pan-fried dumplings filled with cabbage and pork pictured here), iwashi mentaiko (Japanese sardines stuffed with mentaiko) and tempura (seafood and vegetables fried in a light tempura batter). The perfect pairing for many of these dishes? A glass of sake.
9. Berlin, Germany
There are plenty of international favorites served street side in Berlin, but two dishes are the main players: currywurst and the doner kebab. Currywurst (pictured here) is essentially a deep-fried pork sausage covered in ketchup and dusted with curry powder. Curry 36 in the Kreuzberg district is the go-to local food stand for many lovers of this dish. You can order it with or without the skin. Devout currywurst fans typically pair the sausage with fries topped with ketchup and mayonnaise. Stands selling doner kebabs – gyro-like Turkish sandwiches – also pepper the city. Berlin’s markets serve up a mix of international street food, including items like pickled herring on bread, falafel sandwiches and Turkish pastries. The city also just launched “Street Food Thursdays” at the Markthalle in Kreuzberg. The weekly event will feature a line-up of street food favorites for several hours every Thursday.
8. Marrakech, Morocco
The heart of Marrakech’s street food culture is Djemaa el-Fna (pictured here), which daylights as the city’s main square, but moonlights as an impressive spread of about 100 open-air food stalls. Adventurous foodies can sample the traditional sheep’s head, while those with more reserved tastes can bite into offerings like fried eggplant or couscous-based dishes. If the food isn’t enough of a draw, the market also features performers, snake charmers and tarot card readers. Overflowing bowls of olives and barrels of spices are mainstays in the city’s souks, or markets. Rue El Kassabin is another key spot to savor street food in this city. Known for its slow-roasted lamb called mechoui, the area serves up a variety of other street food fare including bean soup, escargot, sausage sandwiches and Moroccan-style macarons.
7. Ottawa, Canada
Often over-shadowed by Vancouver and Toronto in the street food arena, Ottawa boasts a growing mobile meal scene, with 44 food trucks and carts already hawking their yummy goods and about 20 inventive newcomers ready to hit the streets in May. New trucks include the Urban Cowboy, which will dish out self-proclaimed “innovative Texan street food” and the Ottawa “Streat” Gourmet set to feature local, seasonal eats. New specialty carts will serve everything from frozen yogurt to churros and baked potatoes with toppings. These additions will join the city’s perennial street food favorites like hot dog and sausage carts, BeaverTails (fried pastries with your choice of sweet or savory toppings) and poutine (french fries topped with gravy and cheese curds).
Mexico City, Mexico
Affordable and authentic are two frequently used adjectives for street food in Mexico City. Thousands of food stalls and taquerias line city streets dishing up Mexican favorites like tostados, carnitas, tamales and quesadillas. But the key street dish in this city is tacos al pastor – thinly sliced pork that has been spit-roasted and bathed in chili sauce, paired with chopped onion and coriander, then rolled into a small tortilla. Try the carts in the city’s main square, Centro Historico’s Zocalo, or the Colonia Roma neighborhood. For a treat, head to the cart on the corner of Delicias and Aranda streets, which offers blue-corn tlacoyos (pictured here) – grilled corn patties with beans, cheese, cactus, cilantro and salsa.
5. Istanbul, Turkey
Specialties at these food stalls include kebap (little pieces of broiled or roasted cow, sheep or chicken meat), doner (meat roasted on a vertical spit), lahmacun (Turkish pizza), sokak simit (a large, crispy bagel-like bread roll with sesame seeds) and an array of flaky pastries. Neighborhoods like Karakoy, Ortakoy and Taksim feature plenty of street food vendors, and the city’s Grand Bazaar is another hot spot for street food. Down at the waterfront, vendors stand aboard boats and offer up fish sandwiches that will only set you back about three Turkish lire.
4 .Boston, United States
Humble hot dog carts, step aside. Gourmet mobile meals are all the rage in several U.S. cities, including Boston where more than 50 food trucks (up from 15 in 2011) roam the city, planting themselves – on any given day – in one of 30 locations. The trucks also converge on various neighborhood markets in the spring, summer and fall. Each truck has cornered its piece of the foodie market, and cuisine ranges from local specialties like lobster rolls (from the Lobsta Love truck) to Vietnamese favorites (from the Bon Me truck). The buzz around the treat-dispensing trucks is also a reflection of a growing food scene in this New England city. Truck chefs host food festivals and cooking contests, and, on occasion, even end up launching wheel-less meals from restaurants inspired by their food trucks. On the flip side, some brick-and-mortar restaurants are now sending their meals on the road.
3. Paris, France
Paris may be famous for decadent sit-down mid-day meals, but its street food offerings are extensive. After all, who can resist that wall of Nutella jars practically calling your name from every Parisian creperie? The city’s iconic street food specialty is the heavenly crepe. The thin pancakes are typically made to order and filled with your choice of ingredients, which could be anything from a savory combination like ham and cheese, or a sweet specialty like that heavenly chocolate-hazelnut spread paired with slices of banana. But the French city’s street food scene goes beyond its network of street-corner creperies. Sandwiches from bakeries, falafel in the Marais district and Indian specialties like samosas are all served street side. A surprising amount of food trucks – many of them dishing out traditional American favorites like burgers – are also popping up around Paris. Just be a little discerning with your selections in popular tourist locales, such as the areas around the Eiffel Tower and Montmartre.
2. Rio de Janeiro, Brazil
Vendors offer everything from cod fritters to feijoada (rice, beans and pork) and salgadinhos (salty aperitifs). The scene has stretched to the city’s waterfront and its suburbs. Beverages are popular street-side buys here, especially drinks like fruit smoothies and suco de acai (acai juice). Sweet treats like tapiocas (crepes) and churros filled with chocolate or caramel are also popular. Stroll the boardwalk of Copacabana and Ipanema beaches to find 24-hour food stands. Street meat called churrasquinhos, hot dogs known as cachorro quente and cheese bread (pao de queijo) are all common street food fare in Old Rio.
1. Hong Kong
The city is famous for everything from snake soup to egg tarts, and serves up an interesting mix of Cantonese delicacies and Western favorites. Markets like those on Temple Street in Yau Ma Tei, the Ladies Market on Tung Choi Street and Kowloon City are popular places to peruse Hong Kong’s street food scene and taste test items like hot pots, curried fish balls and skewers of stinky tofu (pictured here).
The City of Richmond is cautiously pressing on with its Sidewalk Vending Services Pilot Project after city councillors officially extended it on Monday at a council meeting.
Currently, just two mobile food vendors have a licence to operate in the city – Japadog and a roasted chestnut stand, both at the corner of Westminster Highway and No. 3 Road.
City staff will continue to explore opportunity for mobile vendors to operate elsewhere throughout the city. Six other vendors are interested, according to staff.
© Richmond News
Three places to dine with Dad
Poor Dad. The list of restaurants making a big deal out of Father’s Day brunches is much shorter than the ones who did on Mother’s Day. But a few are still making a point of inviting dads in for Father’s Day, which is Sunday. Among them:
Hereford House, 1400 Terradyne, Andover, 316-733-7800: Hereford House is offering a lower-priced Father’s Day brunch buffet for Dad, said owner Mike Issa, “since he just paid on Mother’s Day.” The buffet will feature seafood, chicken dishes, smoked salmon, prime rib, waffles, omelets and more. It will be served from 10 a.m. to 3 p.m. and will cost $16.95 for adults and $8.95 for ages 5-11. It’s free for ages 4 and under. Reservations are recommended.
Scotch Sirloin, 5325 E. Kellogg, 316-685-8701: “The Scotch,” one of Wichita’s most dad-friendly restaurants, also is run by Issa. It also will serve a brunch buffet that includes prime rib, peeled shrimp, desserts and more from 10 a.m. to 3 p.m. It’s $16.95 for adults, $8.95 for ages 5-11 and free for ages 4 and under. Reservations are recommended.
Twelve, 12111 W. Maple, 316-440-2812: The newer west-side restaurant is offering a brunch buffet for dads from 9 a.m. to 2 p.m. It’s $20 for adults, $19 for ages 6-12, free for ages 5 and under. Reservations are recommended.
Jonbalaya food truck: Just passing through
Don’t get too excited if you spot the Jonbalaya food truck around town this month. It’s just visiting. The truck is from Nashville, but the family that runs it has deep roots in Wichita and is here visiting for the month. Jon Heidelberg, whose wife, Holly, grew up in Wichita, is the “Jon” of Jonbalaya. The family, which also includes 14-year-old Cedric and 12-year-old Kianna, has been operating the food truck in Nashville since 2010. The Heidelbergs teamed up with the Flying Stove guys when they got to town and have served alongside them several times. They will do so again from 11 a.m. to 2 p.m. June 20 in Old Town. They’ll also join the Flying Stove for a shift on June 21, but that location is yet to be determined. They’re serving at the Country Stampede at Tuttle Creek Lake State Park on June 26-29 and then will head back to Nashville. While here, Jonbalaya is serving jambalaya, shrimp and grits, catfish po’ boys and a tilapia bayou burrito. For more information, call 675-852-0017. Check the truck’s Twitter feed at twitter.com/jonbalaya for location updates.
Now open: Raven’s Room Restaurant and Rock Bar
The new Raven’s Room Restaurant and Rock Baropened last week in the former Pour Haus Restaurant and Tavern space at 1021 W. Maple, which is at the corner of Seneca and Maple. It’s owned by Jeravicious Raven, who is planning a grand opening in a couple of weeks. Raven’s Room offers a menu that features burgers, fries, onion rings, fried mushrooms and other fried-food bar specialties. It has a full bar and soon will have beer on tap. (The fire that closed Pour Haus in 2012 damaged the tap system, and Raven is getting it repaired.) In July, he’ll begin offering live rock music. In the meantime, he plans to have acoustic musicians in the bar. Raven used to own Lexi’s Restaurant and Bar at 3008 W. Central. Pour Haus burned in August 2012, and the fire was eventually ruled an arson.
Candle Club under new management
The Candle Club, the throwback private supper club that’s operated at 6135 E. 13th St. North since 1963, is under new management. Last week, former Scotch Sirloin assistant manager Judah Craig, along with partners Cameron Huffman, Brian Thorton and Steve Ruud, took over management of the club from Louis Thompson. Craig, who most recently worked as a bar manager at the new Firebirds Wood Fired Grill, said he’s always wanted to have a place of his own to run. He and his partners approached Thompson about possibly taking over the club. “It has a great atmosphere and lots of history,” Craig said.
A retired Elmwood Park firefighter is discovering that hot dogs — not to mention tamales, popcorn and an assortment of other treats — can make for a hot second career.
Roy Piraino, of Park Ridge, recently launched Roy’s Red Hots, a mobile food cart. So far, he’s been selling on weekends at Park Ridge’s Hinkley Park, drawing business from swimmers, baseball players, skateboarders and other park visitors, but he hopes to expand his sales to seven days a week, with a second cart stationed at Oakton Park as well.
So far, business has been good, Piraino says.
“I’ve had nothing but positive reaction from kids up to grandmothers eating some tamales,” he said. “It’s been outstanding, people have been asking me quite frequently if I’m going to be there everyday instead of just the weekends.”
To do that, Piraino needs approval from the Park Ridge City Council — a special temporary use permit with four special conditions. The council tentatively supported the measure during Monday’s Committee of the Whole meeting and is expected to pass it on June 16.
Piraino served with the Elmwood Park Fire Department for 28 years, 22 of them as a lieutenant. After retiring, he started thinking about starting a second career when inspiration struck.
“Just sitting by the pools I noticed the kids and their eating habits, and they tended to just eat food from the vending machines,” he said. “I wanted to provide something a little bit better for them.”
Piraino’s cart is filled with more than just hot dogs and tamales. He also sells fresh fruit, bottled water, soda, Gatorade, popcorn, candy and cookies. He is also looking into adding ice cream to the menu.
Beyond the food carts, Piraino has other plans for this business.
“I hope to expand into maybe a permanent building,” he said. “But for now, I plan to enjoy the outdoors and the pool.”
Food trucks may soon roam more freely through the streets of Aurora.
The City Council is considering a pilot program that would allow vendors to break away from their fixed, designated locations and group together with other food trucks to create mobile dining hubs.
“It is our hope that the pilot program will serve to attract additional foot traffic to our commercial districts,” said Gary Sandel, development project manager. “(We hope they will) provide convenient food choices for visitors to places such as the Aurora Fox Arts Center and brewery tap rooms that do not serve their own food.”
Under the existing ordinance, food truck businesses have to choose a single location on private property and stick to it all season. Trucks also have to be 1,500 feet from other vendors.
There are 33 registered vendors in Aurora, and most of them are tucked behind strip malls or pushed off in the far corners of home improvement store parking lots.
The new ordinance, which would start in August and last until Memorial Day 2015, would allow food trucks to change their location and group together in dense shopping areas as well as industrial zones and mixed-use districts. Trucks also could operate while parked within the city’s right of way and serve customers from an adjacent sidewalk.
“Food trucks are going to be great for Aurora because they offer entrepreneurs a way to try out new concepts in dining and they give consumers new options and mobility around grabbing something to eat that is generally healthier than fast food,” Ward 4 Councilmember Molly Markert said. “I look forward to seeing what we find out this time and exploring the opportunities that we will get to have.”
The pilot program still would impose nominal setbacks, which include being 100 feet away from the property line of residential zones and from open restaurants. The program also removes barriers to serving desserts, which was instituted as a way of controlling ice cream trucks, but was generally applied to restricting all desserts, Sandel said.
Council unanimously approved the advancement of the pilot program to full council at a recent study session. Some members of council offered ideas on public outreach to promote the pilot program.
“Across the street from Fitzsimons on Colfax, we have all these parking lots that are just open and empty, and to me that would be a wonderful place to have something like this,” Ward 2 CouncilmemberRenie Peterson said. “You get what you like and sit a picnic table at this public place and have it be fun.”
Some target locations the city hopes will benefit from the loosened restrictions are around Fletcher Plaza and the Colfax corridor, Sandel said.
Ward 5 Councilmember Bob Roth said the 100-foot setback on residential zones would still prohibit food trucks from gathering at neighborhood pools, and that the program should consider an exception for those venues, especially Pheasant Run and Village Green pools, which reopened last summer.
Sandel said the pools and related public parks near homes will need to be evaluated on a case-by-case basis through the pilot program.
Megan Mitchell: 303-954-2650, or firstname.lastname@example.org
Mobile food vendors may finally get to set up in Carlisle legally following borough council’s meeting Thursday night.
Council will hold a public hearing 20 minutes prior to its meeting at 7 p.m. tonight to gather a final round of community input before it votes on an ordinance that would permit food trucks/carts to operate in sections of the borough zoned for industrial uses.
Food trucks are not permitted to operate in the borough, period. And tonight’s vote follows more than a year of debate over whether Carlisle’s long-standing ordinance banning food trucks should be lifted to permit them downtown.
Tonight’s vote represents a compromise, after some council members and business owners lobbied against food trucks in the borough’s central business district, saying they feared the mobile businesses would cut into the bottom line of brick-and-mortart business.
Still, if approved, the ordinance could lead to the adoption of a more-inclusive ordinance that could allow mobile food vendors to not only sell their fare to warehouse workers, but also to people downtown, said council President Perry Heath.
“I think that was the sentiment of council when we came up with this (ordinance),” Heath said. “It’s like any ordinance. It’s a starting point.”
Jason Turner, who operates a mobile food truck business dubbed “Unlawful Falafel,” from the front of a modified three-wheeled bike, has skirted the ban on food carts by operating on private property downtown. Turner, who was not immediately available for comment, has been a vocal opponent of Carlisle’s ban on mobile food vendors.
Another proponent of food trucks in Carlisle is recently elected Mayor Tim Scott, who as a member of council, lobbied for their acceptance in the borough.
Scott pledged his continued support, saying he would ask council to consider the food-truck ordinance during his first 90 days in office.
The mayor believes allowing food trucks to operate in industrial zones also could later help spur their inclusion downtown. Washington, D.C., where food carts are connected to brick-and-mortar establishments, possibly could provide a model to follow in Carlisle, Scott said.
The mayor said he is a strong advocate of mobile food vendors because he is “a big supporter of entrepreneurs and the entrepreneurial spirit that made our country great and grows our local economy.”
“A mobile food vendor is no different than any other start up,” he added. “It’s simply a different business model. We shouldn’t be in the business of denying anyone the opportunity to open a small business…period.”
This story was updated to include comments from Carlisle Mayor Tim Scott.
IF YOU GO:
WHAT: Carlisle Borough Council Public hearing on mobile food vendors, followed by council’s monthly meeting when it will vote on an ordinance that would allow food trucks to set up in industrial sections of the borough.
WHEN: 6:40 p.m. June 12.
WHERE: Carlisle Borough Hall, 53 W. South St.
LAMBERTVILLE — The first NiteFare is on tomorrow evening, June 12, rain or shine. Fifteen foodie food trucks and food stations will be set up on North Union Street between Bridge and York streets. There will be craft beer and root beer gardens and musicians.
Admission is free, pay as you go to eat or grab a non-alcoholic drink. Music is free for all to hear from Cafe Galleria.
Wristbands good for three pints of Yards craft beer, as well as samples of Unionville and Old York wines, cost $20 through today. Tomorrow they’re only sold at the event, for $25.
The Lambertville Area Chamber of Commerce hopes to make NiteFare a semi-annual event, providing a crowd shows up tomorrow to support a concept that’s popularity has been proven in urban areas.
On June 5 Philadelphia Eagles tight end Brent Celek came to the city with his Prime Stache food truck to promote the upcoming event and meet Lambertville Ramblers youth football members.
Chamber President Wilson Weed said attendees can take refuge from a shower, if needed, by getting in line under one of the food station tents, or patronizing a local business — shops, galleries, bars and restaurants will be open.
He has an area meteorologist on speed dial this week, and said the latest prediction for Lambertville during NiteFare is much like yesterday evening’s weather in the South Hunterdon area, when there were storms nearby but it “was beautiful” here.
Weed said local restaurants are “pumped, they’re cooking away. Union Street will never smell better” than during NiteFare. He estimates that visitors who choose several courses will spend $20-something on food.
“Bring your appetite and cash,” he said. The toughest part might be narrowing down selections. From the mostly Philly-based food trucks and city restaurant stations there will be a wealth of world foods, including Thai, Indian, Italian, Mexican, Latin American, Peruvian, Middle Eastern, Mediterranean and Canadian.
There will also be a number of all-American selections, like pulled pork and BBQ brisket, handmade, all-natural Popsicles, ice cream and regional favorites including Cajun dishes and Wisconsin-style fried cheese curds.
The Chamber will have an information table in front of the First Presbyterian Church, the beer garden is in the North Union Street lot between Church and Bridge streets, the root beer garden is near York Street in the Van Horn-McDonough parking lot and 15 portable potties are in the St. John’s church parking lot, reached from Bridge or Church streets.
Attendees are asked to refrain from bringing any beverages, because local nonprofit groups are raising money through the non-alcoholic beverage sales in the root beer garden.
Parking costs $10 and includes shuttle service from the South County Park on Route 179 in East Amwell, or New Hope-Solebury High School at West Bridge Street in Pennsylvania.
OKLAHOMA CITY -
Food trucks have come a long way since their chuck wagon days of the late 1800′s.
Now, mobility is the key and with this new app, if it’s chicken and waffles you want, it’s chicken and waffles you can track.
Mobile Entrepreneur, a term yet to be dished out by Webster’s Dictionary, but may need to be soon if more business owners want to be like Cerese and Ricki Bly.
“I didn’t know at the time, ’cause they were still known as roach coaches,” Taste of Soul Owner Cerese Bly said.
Remove the roaches and sprinkle-in some soul. “We have two different trucks,” Bly said.
One serving egg rolls, the other, chicken and waffles.
“It’s a lot easier than waiting on the people to come to you, we go to the people,” Bly said.
All that travel can be hard to track, even with the Bly’s relaying their location via social media.
“It’s not always easy to get the word out, and if there was one central location that would be the best,” Bly said.
Consider it done, almost.
“It just seems like the food truck business is growing everywhere,” Lokal Food Trucks Developer Walter Colindres said.
Colindres, along with his friend, have created a food truck finding app called “Lokal Food Trucks,” and they are testing the app right here in the metro.
Lokal Food Trucks
“We love Oklahoma and, and no one is going to build these for us so we might as well build these on our own,” Colindres said.
Truck owner’s check into the app allowing you to pinpoint the trucks exact location. You can also find all the trucks in your area, as well as menus and the hours open. The Bly’s feel the idea… is cookin’.
“I think it will definitely be a good thing for the city,” Bly said.
The goal for Taste of Soul, share their food nationwide.
For Colindres and the app, the goal is to be in the App Store with in the next two weeks.
Once the “Local Food Trucks” app is available for download, the creators say it will be completely free.
The app is headed to Miami next and anywhere after that.
The Airstream parked at the corner of Commerce and Tallapoosa Streets downtown — the food truck known as The Bullet — is set to open by this month’s Second Saturday festival at the Riverfront — with a possible soft opening today or Friday.
The truck, across from the Renaissance Hotel, will serve food from the midtown restaurant Shashy’s, including that eatery’s chicken salads and a sandwich selection as well as what Bullet co-owner Mike Shows calls “food truck favorites,” potentially including a marinated buffalo chicken sandwich, Conecuh sausage and select favorites from the bakery.
The enterprise is three years in the making, with four young entrepreneurs — Shows, Chase Fisher, Ben Blanchard, and Scott Smith, all originally from Montgomery — gutting and refurbishing the RV into a working food truck, obtaining permission to rent the space from the city and introducing a dining option that’s common in bigger cities but has been absent from the Montgomery landscape.
“This is going to fill the gaps,” Shows said of The Bullet, adding that there’s ample seating in the shaded area of the city’s Incubator building and in the sun on the grass alongside the truck. “It’s never intended to overlap or compete with the surrounding areas. I think everyone would agree that more people can stay downtown and eat downtown and be entertained downtown than they currently are. It’s here. We will respond as the city responds.”
To see video of The Silver Bullet, Go to www. montgomeryadvertiser.com to step inside with co-owner Mike Shows as he talks about the food truck’s role in an-ever transitioning downtown.
Local entrepreneurs plan to open Saturday (or before)
Blueberry Festival set for June 21
The 34th Annual Alabama Blueberry Festival will run from 8 a.m.-3 p.m. June 21 in historic downtown Brewton. The festival features homemade blueberry baked goods, plus blueberry bushes and crates of fresh blueberries and blueberry T-shirts. There will also be original arts and crafts and cookbooks for sale, free children’s games, live entertainment all day and an antique car show. www.alabama blueberryfestival.com
Celebrate summer with wine, cheese
Peppertree Steaks N’ Wines will host a summer wine and cheese tasting from 5-7 p.m. today at the store, 8101 Vaughn Road. The tasting is $5 per person, but all teachers will be admitted free.
Tasters can also have a look at the Gourmet-to-Go menu, which includes Filet Mignon, New York Strip, Ribeye and other beef cuts, as well as tilapia, salmon and more seafood selections, plus sandwiches (including the Big Vern Pounder Burger), salads and sides. Log on to www.steaksnwine.com, or call 271-6328.
La Jolla now open in new location
The upscale La Jolla, formerly in EastChase, opened Monday in its new location, 8147 Vaughn Road in the PepperTree Center. The space, former home of the City Grill, is completely remodeled, and the re-tooled, top-of-the-line kitchen includes three extra-large Green Egg Grills.
La Jolla is open for dinner from 5-10 p.m. Monday-Saturday; reservations are highly recommended. Log on to www. lajollamontgomery.com, or call 356-2600.
On the kitchen bookshelf
Want to create a pizza combination of your dreams any time in your own kitchen? The just-released “Revolutionary Pizza: Bold Pies that Will Change Your Life…and Dinner” (Page Street Publishing, July 2014, $19.99), by Dimitri Syrkin-Nikolau, owner of Chicago’s famed Dimo’s Pizza, shares mouthwatering pizza recipes for meat-lovers and vegans alike.
“‘Revolutionary Pizza’ is more of a look into how we approach our craft,” says author Syrkin-Nikolau. “Our mantra: pizza is the food of the people. It’s accessible. It’s cheap. And most of all, it’s comforting. We see pizza crust as our canvas for creating and re-creating our favorite meals in new and unthinkable ways. And maybe we’re gluttons for groupies, but we love the satisfaction of causing a memorable reaction. Selling pizzas with French fries and macaroni noodles, we’ve learned that pizza is kind of a big deal. Over the years, we’ve come to define a few specific reactions that remind us why we do what we do.”
With chapters on the classics, appetizers, street eats, dessert pies, and tips and tricks this cookbook has everything one needs to master homemade pizza, including the creative combinations that made Dimo’s Pizza a Chicago cult favorite. Recipes include BBQ Steak Fries, Chicken n’ Waffles, Finger Lickin’ Chicken Finger, Steak Nacho, Jalapeño Pop ‘N’ Lock, Chorizo Seitan Taco, Naked 3Veg, Red, White, Berry and more.
Smack ‘N’ Cheese Pizza
This entry from “Revolutionary Pizza” by Dimitri Syrkin-Nikolau has Chipotle peppers and grilled jalapenos harmonizing with the decadent comfort of cheesy macaroni noodles. The recipe yields two 12-inch pizzas
Enough dough for two pizzas
1 large jalapeno, roasted, peeled and chopped
1 (13.5 oz) can of chipotle peppers in adobo sauce
2 cups heavy cream
¼cup shredded cheddar cheese
¼ cup Parmesan cheese
½ teaspoon ground black pepper
2 cups cooked, drained and cooled macaroni elbow noodles
¼cup shredded hot pepper cheese
Combine ingredients for smack sauce in a saucepan and simmer over low heat for 10 minutes, or until the sauce becomes smooth and the cheese melts completely. Toss with macaroni noodles.
If you’re making two pizzas, split the ingredients equally for this part. Use a spatula to spread the noodles and sauce mixture in an even layer across the dough. Grate the hot pepper cheese on top of the noodle mixture, evenly spread from the center of dough to the crust. Bake pizza in preheated oven at 500 degrees Fahrenheit for 10–12 minutes until the crust is golden and the cheese is completely melted. Let cool for about 5 minutes to allow cheese sauce to thicken up.
From “Revolutionary Pizza: Bold Pies that Will Change Your Life…and Dinner” by Dimitri Syrkin-Nikolaun (Page Street Publishing, July 2014, $19.99)
Eat and Drink
“Orange is the New Black” fans: It’s time to tear yourselves away from your TV screens.
Before you start rioting, hear us out… free food is involved.
Netflix is hitting NYC Thursday through Sunday with a Crazy Pyes food truck (get it?) and giving away free treats inspired by the popular show.
Variety reports that the truck, a version of which is already traveling around Mexico City, will serve up fruit-flavored pies and chocolate and vanilla swirl ice cream cones (both references to Crazy Eyes lines) for free for four hours each day.
Here’s where to find the truck:
Broome Street at West Broadway: Thursday, June 12, 4-8 p.m.
Near Madison Square Park, between 22nd and 23rd streets: Friday, June 13, 4-8 p.m.
North 7th Street in Williamsburg: Saturday, June 14, 2-6 p.m.
West side of Central Park near Columbus Circle: Sunday, June 15, 1-5 p.m.
Netflix told Variety it will roll out more trucks in other cities throughout the month. Follow @OITNB on Twitter to find out more.
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