Ruthie’s continues to grow, adding their Ruthie’s Creperie to the fold. The crepe truck will feature both sweet and savory crepes. For now, they are only doing private parties, but will roll out to public events in December.
Easy Slider continues to grow, adding a second truck. The second truck will be used primarily for private events, so that the original truck can continue to work public events.
Trailercakes’ new bricks’n'mortar was outed by a SideDisher. Owner Heather Zidell tells us that they are trying to get all of the permits completed, so that they can open by November 26.
Pompeii begins rolling in Dallas this week. This new truck is operated by Audra Denny, who was formerly a partner in Semplice Cibo Italiano (SCI). I spent a few minutes with Audra last Wednesday at the weekly Create & Barrel pop-up, where she was scoping her new competition. Audra’s passion for great food is apparent. This is a truck that I look forward to having on the streets.
This week, we add FW’s World Tour Food Truck, bringing flavors from around the world in panini form.
This will be a slower week for most food truck/trailers. Nammi, Coolhaus, and Enticed are taking the week off.
The primary event for the week is another Lake Highland Eats event on Saturday.
Continuing pop-up food truck parks at Sigel’s/Greenville on Wednesday and Friday. Crate and Barrel on Knox/Henderson will host a pop-up on Wednesday as well.
Here is your schedule for the week. Always check Facebook and Twitter feeds before going out. Continue reading "November 19 Food Truck Schedule and News for Dallas/Ft. Worth"
“You’re going to think I’m crazy, but we literally started this business on Wednesday,” said Dina Light-Mcneely.
The professional chef-turned-marketing woman is going back to her roots and her love of cooking, and she already has a fan club. (Bradford Pearson and I are members.) Last week, Light-Mcneely started the Oak Cliff Soup Co., a soup delivery business that she’s been formulating in her head for months. She finally took the plunge last week by starting a Facebook page. At the Cliff Fest yesterday, Light-Mcneely’s vegan butternut squash was a favorite among locals.
Light-Mcneely plans to launch delivery service the first week of December. Her soup menu will be seasonal and change every week. Three soups are published on Monday, and orders have to be placed by Wednesday. Fridays and Saturdays are when Light-Mcneely and her team of liquid professionals will deliver the soups, which will consist of ingredients from local farms and businesses.
Get ready for soup time, Oak Cliff. One of the first soups in December will be a bowl of Jimmy’s sausage with kale and white beans. (A vegetarian option will be available, too.)
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This weekend, while I was visiting Austin, my Nigerian friend asked, “What’s a turducken?”
This, of course, prompted a lively conversation inside a Korean restaurant about the pros and cons of stuffing a chicken inside of a duck inside of a turkey. Though I’m a happy carnivore, the thought of eating three different kinds of meat in one bite makes me want to gag. It’s foul. It’s animal overkill. Plus, this HuffPost article about an Aussie ‘Turducken Ridiculous’ (20 animals stuffed into one) is evil and gross. Think about it: if you were a turkey, would you enjoy being stuffed? Wouldn’t you prefer being savored at a Thanksgiving table alone?
According to my friend Sulamita, a turducken is not about the turkey. “No offense to the turkey,” she said, “but the chicken and duck make you better.”
A few weeks ago, when I sent out a bird call across the Twitterverse, seeking a turducken expert, one or two people answered. This guy named Freddie Mac (yes, that’s his real name) even sent me pictures of his family making a turducken. He told me to “imagine slow cooking a turkey in duck fat for 12-14 hours. You’ll never have dry turkey meat again.”
Wait, but can’t you have juicy turkey meat without stuffing other birds inside of it? Somebody help me out. I still don’t understand this repulsive turducken business.4 Comments »