Tag Archives: Food Truck

The Connecticut Lobster Roll

Cousins Maine Lobster – Dallas

Cousins Maine Lobster Truck – Dallas

I’ve been AWOL from Food Truck Connection for far too long. My apologies – sometimes life gets in the way of life. So, you can imagine it would take something special to get me back on track and you’d be right. Lunch at Cousins Maine Lobster Truck – Dallas is that something special. This is a fine dining picnic!

The truck - look at all the TV exposure Cousins Maine Lobster has achieved.
The truck – look at all the TV exposure Cousins Maine Lobster has achieved.

One of the most difficult challenges a food truck faces when it expands is to maintain the integrity and quality of the food going out the window. Cousins Maine Lobster partnered successfully with Barbara Corcoran (Shark Tank) to successfully develop a franchise model and, while I’ve not had the opportunity to eat at the Mother Truck where it all started, I have no doubt that Ron Baron and his staff equal the integrity and quality standard expectations of the founders, Jim Tselikis and Sabin Lomac.

IMG_1944 the story copy
The story of Cousins Maine Lobster provides some interesting reading while you wait for your order.

The Menu starts with your choice of a Maine Lobster Roll (a touch of mayo) or a Connecticut Lobster Roll (butter and lemon), both served on a fresh, fluffy toasted New England style roll. At about 6” long, the $15 price tag may seem steep but this roll is loaded with fresh Maine Lobster perfectly cooked, firm and slightly sweet. I opted for the Connecticut Lobster Roll today for the butter and lemon but either one is a treat for your taste buds and which you choose is a matter of preference.

The Connecticut Lobster Roll
The Connecticut Lobster Roll

No fine dining meal is complete unless it starts with something lighter to wake up the taste buds. Cousins Maine Lobster Dallas offers your choice of Lobster Bisque or New England Clam Chowder by the cup ($7) or bowl ($10). Today’s a lobster day so I go for a cup of the bisque. Presented in the traditional cream style, the bisque is smooth and served with an ample portion of lobster.

Lobster Bisque
Lobster Bisque

Continuing with the lobster binge, I added Lobster Tots ($12) as a side dish. A generously loaded boat of tater tots is dressed up with warm lobster, a cilantro lime sauce for a punch of flavor and a bit of pico de gallo. The lobster portion was as generous as the tots assuring lobster and tot in virtually every bite. I’m a little surprised I didn’t flinch at the price but this is almost a meal by itself!

Lobster Tots - these tots are all dressed up with one place to go - in your mouth!
Lobster Tots – these tots are all dressed up with one place to go – in your mouth!

We spent $38 for lunch (for 2 sharing) which is high for a food truck but keep in mind, lobster ain’t cheap and you get what you pay for! I thought I got a good value for the quality and quantity served.  I know I got a really happy mouth as the food passed through on the way down to a totally satisfied tummy.

A look at the menu confirms you can get lobster served just about any way you want it – tacos, quesadilla and buttered lobster tail in the shell – even Maine Lobster Ice Cream ($5).   The only thing I saw missing was a Lobster Grilled Cheese.

What to order?  Who knew there'd be so many choices.
What to order? Who knew there’d be so many choices.

Alas, even with a partner to share we were too full to try the ice cream. Oh well, not a problem. I’ll definitely be going back. You can find out where they’re serving by checking out their website for This Weeks Schedule and they’re also on Facebook and Twitter.

Cousins Maine Lobster is a proud member of the North Texas Food Truck Association (NTXFTA).  www.ntxfta.org



Kieron Go Braugh

Dallas has its share of Irish restaurants but you couldn’t experience the tastes of Ireland on the go until now. Kieron Go Braugh, Kieron-Go-Bragh--ChristineTraveling Irish Café is one of the latest additions to the North Texas Food Truck scene.  Operated by Christine Finnegan, a red headed Irish lass with a big smile, the friendly greeting paired with the simple but tasty food feels like you’ve been invited to dinner by a good neighbor.

Let’s dispel any misconceptions. The food is inspired by the tastes of Ireland but not necessarily presented in the traditional way. Take The Irishman, for example, a pair of Shepherd Pie Sliders that combines ground beef in gravy with peas & carrots and mashed potatoes between a sliced dinner roll.

Warning: There’s no way you can keep the generous portion between the bun. Get a fork!

You can’t think ‘Irish’ without thinking of Corned Beef & Cabbage. The Michael Finnegan presents this classic taste of Ireland as a sandwich.

Think slabs of Corned Beef; not slices!  And no Irish meal is complete without potatoes (Fries separate)
Think slabs of Corned Beef; not slices! And no Irish meal is complete without potatoes (Fries separate)

The Leprechaun is another Irish staple, the Banger, served up with kraut and a spicy Guinness mustard. Despite the reference to little people, there is nothing little about the size or the taste but it might just make you feel a wee bit mischievous. I restrained myself and settled for a wee little smile as I ate it.  You know, the one that makes people wonder what you’re thinking!

Kieron-Go-Bragh-Guiness-BratI showed a little restraint, too, by not ordering The Molly Malone (a grilled cheese) or The Reuben that were on the menu when I visited. It’s not that I needed to save something for a reason to go back. But if you need another reason to go, November is just around the corner and a hearty Guinness Stew will be added to the list of menu options.

Kieron-Go-Bragh-MenuAs you can see, restraint didn’t include stopping before everything was gone!  (Spoiler:  I had help!)

Kieron-GO-Bragh---I-ate-the-whole-thingFirst impressions suggest Keiron Go Braugh may have the competition seeing ‘green’ and regretting their failure to take Irish fare to the streets. If you’re looking for somewhere to spend a bit o’ your green, you can look them up on Facebook, Twitter or the schedule posted on the website.


There's no Guinness at #DeepElumBrewery where I caught up with Kieron Go Braugh but a Double Chocolate Stout paired up just fine.
There’s no Guinness at #DeepElumBrewery where I caught up with Kieron Go Braugh but a Double Chocolate Stout paired up just fine.
Q Burger being flame kissed on the Char Grille

Quiskee’s Kitchen

Quiskee’s Kitchen

After trying a single entrée from Quiskee’s Kitchen on a recent hot summer Sunday, I thought I’d pair them with Chez Flo, another newcomer where I’d also only had a single entrée and start a new feature, Quick Takes.  Things did not turn out as planned.

Faced with a choice, I decided to have lunch from Chez Flo (more to come about this new truck) and order from Quiskee’s ‘to go’ because a Rice Bowl would travel home better than a fresh crepe for supper.  After getting descriptions of the menu options from Chef Q, I settled on the Steak Rice Bowl with Cilantro and the Cucumber Cream Dill sauces.  To be fair, I tasted the rice bowl fresh and hot right off the truck.  The marinated steak was tender, juicy and flavorful with just a moderate bit of heat that will be just right for most folks.  The rice was perfectly cooked.  But the sauces …. WOW!  In response to the question, “Was it good?”, let’s just say none of it was left for Janice to try except the sauces.

Quiskee's Kitchen Beef Rice Bowl
Quiskee’s Kitchen Beef Rice Bowl

And that’s where the plan began to fall apart.  One taste of the sauces and Janice wanted to know where I got them.  And then, she wanted to know when we were going back.  And it wasn’t long.  And very shortly after arriving, the plan began to evolve again.

Chef Q is really, really proud of his ¾ pound Char Grilled Q’s Burger.  Most of the time at a food truck, they holler your name out the serving window and you come to get the food.   Not so with Chef Q.  When we arrived, he was … there’s no other word for it … PRESENTING a Q’s Burger to the customer at the table.  There it sits, a regal 4 inches or more high, with layers of yumminess on display and accompanied by seasoned fries.  This looks like a real Man vs. Food Challenge.  We had to have one.  And once I ratcheted my jaw open wide enough to take that first bite, I knew exactly why Chef Q is proud of this burger.


I don’t know about you, but this is what I want to see when my burger is cooking – flame kissed, char grilled goodness.

Q Burger being flame kissed on the Char Grille
Q Burger being flame kissed on the Char Grille

And as I write this, is Janice around to help?  Heck no, she’s taking a friend to the Quiskee’s Kitchen Food Truck Experience.  They went for the burger but it didn’t stop there.  There’s new stuff on the menu today.

On this day the menu includes your choice of Chicken or Steak Pita Nachos.  They chose steak (of course!); the same succulent marinated beef bites that you get on the Rice or Salad Bowls blended with melted cheese, onions, and jalapenos over fresh pita chips.  With the Nachos, the pita is obviously better fresh & crispy but the steak, cheese, veggies and seasonings continue to meld the longer it sits.  The ‘heat’ level seems to rise over time, too.  I thought it was pretty killer the next day.

Steak Pita Nachos the Quiskee's way
Steak Pita Nachos the Quiskee’s way

Another new item on the menu are Meat Pockets.  These smaller treats, about 4” in diameter, use a crisply crust to contain a blend of marinated steak, potatoes and vegetables.  Janice, who knows all of the culinary terms for tastes or flavors responded simply “yumminess” when I asked her to describe the taste.  These are definitely on my must try list the next time.

Quiskee's Kitchen Meat Pocket
Quiskee’s Kitchen Meat Pocket

One of the keys to success in running a food truck is customer interaction.  It’s a good thing when long lines keep the chef busy inside but on the hot summer day I was there, traffic was slower.  The Brothers Al-Ghaziani, Chef Adbul-Qadir and Chef Azeez, have the customer interaction thing down pat.  Chef Q greets every customer with a smile as big as his Q’s Burger!  You don’t have to take my word for it.  Just read the reviews on their Facebook page.

Chf Q
Chf Q

There’s no letting the customer simply read the menu when Chef Q can come out of the truck to describe the food to you, help you make the best choice for you and make your mouth start watering just from the description.

Quiskee's Kitchen Menu Board
Quiskee’s Kitchen Menu Board

To borrow a line from Chef Q, passion drives him “to create the food of my imagination.”  If you want to have your senses experience the “Food for the Soul” that his imagination dreams up, you can find the current location for Chef Q and the Quiskee’s Kitchen Food Truck on Facebook and Twitter.

Quiskee's Kitchen - Feeding Souls
Quiskee’s Kitchen – Feeding Souls

My apologies for exceeding my personal 600 word limit but 600 words just weren’t enough to tell you about Quiskee’s Kitchen.  Way too much for a Quick Take and I’ve just scratched the surface in what I know will be a long and scrumptious relationship that will leave a smile on my face … every time.

Quiskee's Kitchen Food Truck
Quiskee’s Kitchen Food Truck
Chef Q and Laura
Chef Q and Laura
Adding Cheese to the Q's Burger
Adding Cheese to the Q’s Burger
Quiskee's Kitchen Steak Pita Nachos
Quiskee’s Kitchen Steak Pita Nachos
Quiskee's Kitchen Meat Pockets
Quiskee’s Kitchen Meat Pockets

The Roasted Shallot – Phoenix

The Roasted Shallot

There are food trucks that call themselves gourmet because they offer different cheeses or toppings on standard street faire like tacos or hot dogs and a few of them succeed in setting themselves apart.  And then there are food trucks that offer truly unique, quality, locally sourced restaurant quality cuisine that, as Guy Fieri would say, are the ‘real deal.’  I don’t think Guy has found The Roasted Shallot yet (his loss) but when he does, you can bet somewhere in the visit he’ll talk about the food and say, “This is the real deal!”The-Roasted-Nathan-and-Brooke-Truck

I got to spend some time with Nathan Carel and Brooke Francis on a hot Phoenix summer day and, after a mouth-watering, palate satisfying meal, got a little bit of the story.  Just two short months after opening the truck in October 2013, the truck caught fire and was totally destroyed.  Some people might have been discouraged by losing the chance to start up during the cooler winter months but Nathan and Brooke saw it as a second chance.  Nobody gets it 100% right the first time out and they were able to learn from the brief operating period and make changes when the new truck was built.  Even the truck spoke to them.  You see, the new truck started its life with a Fire Suppression company and the decals had a sprinkler system just about where the old truck caught fire!

The-Roasted-Shallot-TruckIt’s not enough to have a good design and a nice looking truck.  It’s not even enough to have a good story.  The key to success in a food truck is the food.  First impressions are that The Roasted Shallot has nothing to worry about.  The biggest problem I had with the menu was deciding what to try.  The day I was there the menu included Braised Pork Street Tacos and Vegetarian Tacos, 3 sandwiches, 2 salads plus Southwest Popcorn, a Nathan creation.

The salad choices are opposites on the pendulum but both are exceptional.  The Get Yo Greens Salad is fresh, cool and light but bursting with flavors and textures; perfect on a hot summer day.  You can get a small size that’s complimentary to the sandwiches or a large one might be all you need for a light meal.

The-Roasted-Shallot-Get-Yo-Greens-SaladThe Garden Slaw, on the other hand is cool and spicy hot at the same time thanks to the hatch chiles and tangy Siricha sauce.  I’m thinking The Garden Slaw is the perfect companion to the tacos (and maybe even on the tacos if you can find any room to add it!) but it went down just fine with the B.L.A.T.

The Roasted Shallot Garden SlawSpeaking of Brookelynn’s B.L.A.T., this is a must-try for any BLT sandwich lover.  The toasted sourdough bread brackets a unique blend of avocado, shredded greens, tomato, pickled onions and a roasted shallot aioli all in supporting roles to the apple wood smoked bacon on one side and Nathan’s own bacon jam providing the bacon punch on the opposite side.  You gotta try this one!

The-Roasted-Shallot--Brookelynn's-B.L.A.T.-closeupOn my visit, there was a choice of two specialty grilled cheese sandwiches, the Grown-Up Grilled Cheese and the Schreiner’s Ballpark Grilled Cheese.  Since I’d been pretty ‘grown-up’ with my other choices, I went for the Schreiner’s Ballpark Grilled Cheese.  This was an ooey, gooey hot mess in the most positive meaning of the phrase!  Everybody knows how good Schreiner’s all beef hot dogs are but who puts ketchup, mustard and truck made pickles on a grilled cheese?  The Roasted Shallot does and the combination is mouthwatering, especially since the toasted sourdough stays crispy.

The-Roasted-Shallot--Schreiners-Ballpark-Grilled-CheeseThe menu changes depending on what is available locally so be sure to check the menu before going out if you’re looking to have that item you loved on your last visit.  An advocate and supporter of the ‘buy locally’ philosophy, Nathan says The Roasted Shallot always looks for local ingredients first and usually has up to 90% of everything he serves made up with local products and produce.  That ‘buy local’ commitment means the menu sometimes has to change depending on what is available.

The Roasted Shallot does a great job of posting the menu weekly.  You can find the Menu on their website along with their locations.  You can find them on Facebook or Twitter and at many Phoenix Food Truck Coalition events.  Just be warned, after eating at The Roasted Shallot you may want to invite them to your place for lunch or dinner.  Oh yeah, they cater and you can have them all to yourself!


Top Nosh Truck

I admit it.  I am a terrible note-taker.  As a result, I like to research the ‘digital footprint’ on the trucks I visit to refresh my memory and to sometimes learn stuff about a truck I didn’t think to ask.  After all, it’s really about the food, right?  So when I was putting together an update on my list of active food trucks so I could figure out who I needed to track down, I didn’t find much about Top Nosh.  So I sent a message to Chef Matt Thomas and told him he needed a bigger digital footprint.  Apparently, he listened.  Now you can find Top Nosh Truck on Facebook, Twitter and even a website.

Top Nosh Truck
Top Nosh Truck

I caught up with them at Fort Worth Food Park on a gorgeous day.  The menu wasn’t much bigger than their digital footprint but the quality more than makes up for any shortage of options.

The menu changes as Chef Matt tries new things but this is what it looked like the day I was at Top Nosh Truck.
The menu changes as Chef Matt tries new things but this is what it looked like the day I was at Top Nosh Truck.

I realize it’s almost sacrilegious to live in Texas and not be a fan of BBQ.  I have lived in famous BBQ towns like Kansas City and visited ALL of the big BBQ meccas but it took moving to Texas for me to figure out, BBQ is not my favorite way to prepare meat.  That said, the Braised Brisket Sliders lived up to their advertising as AWESOME!  Tender, juicy, and spicy without being hot are the result of the brisket being perfectly prepared.  The bun was fresh and the portions balanced, even the bonus goat cheese that is part of this compelling reason to eat BBQ and to like it …. A lot!

"The" Two-fer - Braised Brisket Sliders with Goat Cheese.  The Red Cabbage Slaw was a nice complement but it is even better when you put it on the slider!
“The” Two-fer – Braised Brisket Sliders with Goat Cheese. The Red Cabbage Slaw was a nice complement but it is even better when you put it on the slider!

“The” Top Nosh Steak Sammy goes a completely different route that leads to the same smile when you bite into this overstuffed delight that features grilled hangar steak and onions, lemon-thyme mayo, grape tomatoes, Pepper Jack and Feta cheeses and for a little color and flavor splash, flash fried spinach.  My partner-in-crime on this culinary adventure told me it was ‘really, really good’ and she loved the flash fried spinach.  But then, I knew that from the two little bites I got to try and the fact I only got to try two-little bites!

"The" Top Nosh Steak Sammy is topped literally and lip smackingly with flash fried spinach.  Popeye never had it this good!
“The” Top Nosh Steak Sammy is topped liberally and lip smackingly with flash fried spinach. Popeye never had it this good!

The Shut-Yo-Mouth Tater Tots go to prove that it’s not what you start with but what you end up with that counts.  Ours were fried perfectly and covered in an assortment of cheeses.  If you want yours prepared with truffle oil, you can have ‘em your way, too.

The Steak Sammy deserves another look but take a peak at those cheese topped Tater Tots.  The only reason to Shut Yo Mouth with these is to chew and enjoy!
The Steak Sammy deserves another look but take a peak at those cheese topped Tater Tots. The only reason to Shut Yo Mouth with these is to chew and enjoy!

The Fruit Boat was as pretty as it was cool and refreshing.  The Lemon Marscapone really sets off the citrus in the pineapple but it’s just as great with the strawberries, blueberries, kiwi and banana.  What a fabulous way to end the meal.

Super happy taste buds are the pot of gold at the end of this fresh fruit rainbow.
Super happy taste buds are the pot of gold at the end of this fresh fruit rainbow.

Afterwards, there was a break in the crowd and we got to spend a few minutes with Chef Matt.  It’s clear that he’s passionate about food and creating items that are interesting, fresh and, as it says on the website, “lovingly doted on one order at a time.”  And as much as we liked everything we tried, Chef Matt says the Tacos Chinos will become your favorite item no matter how much of a ‘beef’ guy you are!

The Top Nosh Meal - sit back and enjoy as you nosh away.
The Top Nosh Meal – sit back and enjoy as you nosh away.

A couple of things jumped out at me as I ‘researched’ the background on Top Nosh Truck.  First, his website is simple but well done; just like his menu and food. And second, unlike a lot of other Facebook Pages I visit, I was amazed by the number of photos that had four, or five, or even six items in the photo.  Now I don’t feel so bad about how much I ordered.  It wasn’t my fault, Chef Matt made me do it!

If you want to find Top Nosh, check out the now ‘expansive’ digital footprint you can find on Facebook, Twitter and even their website.  But if you really want to learn more about Top Nosh Truck and Chef Matt, just go out and eat with Chef Matt and  Top Nosh Truck.

And then repeat … repeat … repeat.



Kelly Family Farms Food Truck Answers the Question: “Where’s the beef?”

The simple things in life are the best.

Anybody over 30 or so probably remembers the 80’s  Wendy’s commercial that made Where’s the beef? one of the most famous catch-phrases of the day and Clara Peller everyone’s favorite grandmother.  The newest place in Collin County to answer this question is the Kelly Family Farm Food Truck.  I literally just got back from their soft-opening and couldn’t wait to spread the word.

Kelly Family Farms Food Truck - look for it on the south side of  W Lucas Road in Parker, TX
Kelly Family Farms Food Truck – look for it on the south side of W Lucas Road in Parker, TX

Ask anyone who’s been in the food truck business about the formula for success and almost everyone will agree:

  • Keep the menu simple and focus on consistent delivery
  • Fresh, good quality ingredients combined to make great food
  • Acceptable wait times
  • A friendly staff that engages every customer like you are their best friend

The folks at Kelly Family Farms check every box already.   Before we could even place our order, we were met by Channin Kelly and promised the best burger we’ve ever eaten.  Those are bold words and we promised to let her know what we thought after we ate.  Let’s just put it this way.  I think I said 3 times in the 15 minute drive home, “that was a good burger!”

The menu is about as simple as it gets:  You can have anything you want as long as it is a burger but you can have your burger just about any way you want it.  Pick your size, choose your fixins and the combo includes a drink and chips.

Pick your challenge of 1-4 patties and dress it up the way you like it.
Pick your challenge of 1-4 patties and dress it up the way you like it.

Never one to back down from a challenge, we opted to tackle the Cattle Barron, a massive quad (that’s 4) patty burger bulging out of the toasted bun and dressed with cheese, mustard, mayo, onions and jalapenos.  This juicy, tender, perfectly cooked creation melted in your mouth like buttah on the stove.

King of the heap - the Cattle Baron with Cheese
King of the heap – the Cattle Barron with Cheese

It’s almost not fair to ask a bun to handle that much beef but the toasted bun (my favorite way to prepare a burger bun) mostly held together and totally held its own in flavor, freshness and yummi-ness. It’s being picky but if I had any complaint it’s that the bun got all wrinkled up in the wrap and wasn’t very pretty.  After the first bite, I didn’t much care.

We managed to stop long enough to capture the Cattle Baron halfway through.
We managed to stop long enough to capture the Cattle Barron halfway through.  This one is all about the beef!

In order to provide an equal opportunity test, we also went to the ‘lighter’ side of the menu for the Kelly Classic w/bacon, added cheese (of course!) and our preference on condiments.  This single patty burger is much more balanced.  Unless you’re just hankering for a bunch of beef, the balance on the Kelly Classic provided a more entertaining and complex sensation of flavors and textures.  For you non-foodies, that means it tasted REAL good.

The Kelly Classic with bacon and cheese
The Kelly Classic with bacon and cheese, onions, pickles and jalapenos, mustard and mayo.

If there is any bad news, the plans are for the trailer to stay in place most of the time.  But that’s good news for burger or food truck fans in eastern Collin County who generally have to drive an hour or more to find food trucks in the Dallas area.  Maybe, if we ask nicely, we can convince them to join up with some of our other awesome food trucks in North Texas for a special event.

The Kelly Family Farms Food Truck lot.
The Kelly Family Farms Food Truck lot.  Thank goodness there’s more parking to the left side!

This truck can make a claim no other food truck in the area can make.  They raise all of the beef used in the burgers and they proudly tell you 10 different ways grass fed beef is better for your than grain fed beef on the website.  You can follow the comments of their satisfied customers on Facebook and hear about the appearances at special events on Twitter.  They are open Tuesday-Saturday, 10:30 a.m.-7:30 p.m.


Seating is limited but in keeping with the 'family' spirit, tables come in adult (shown) and kids (not shown here) sizes.
Seating is limited but in keeping with the ‘family’ spirit, tables come in adult (shown) and kids (not shown here) sizes.

I think I”ll lay awake tonight planning my next visit so I can confirm they’ve got down the  ‘consistent delivery’ thing ….

Eat Red. Drink Red. Save Lives. June 1-10, 2014.

DFW Food Trucks are well represented in the Eat Red. Drink Red. Save Lives. Campaign sponsored by Red.org.  This non-profit foundation funds aids research and treatment for AIDS in Africa, where AIDS remains a major threat and treatment, that costs only 40 cents per day, is not commonly available.

This is the first year for a food industry specific campaign.  Restaurants, bars, diners and food trucks all across the country have signed up to participate.

Each truck has designed a Red Menu item and donates a portion of the purchase price.  You can help #86AIDS by visiting one of these participating truck:

@brunchtruckdfw  @eatjodawgs  @funkytownfoods  @getenticed
@guavatreetruck  @pompeiidfw and @sauzysfoodtruck

For more information, view the videos below and visit www.red.org.

Eat Red. Drink Red. Save Lives. with (RED)

What can 40 cents but?

I’ll be out this weekend.  I hope I see you at the trucks.

YimYam Thai Fusion Food Truck

YimYam Truck

I love to translate foreign words, especially foreign names, to see what they mean.  The website says YimYam translates “smile.”  Google a translation of YimYam from Thai to English and you find “[to be] sincere, honest, genuine.”  I can tell you that spot-on, first impressions are that this translation applies equally well to the owners, Kham Phommahaxay and Daniel Hwi, and to their food.  The menu is Thai inspired or, as the truck says, Thai Fusion.  They deliver on their desire to serve delicious Thai dishes that are unique but still familiar to the taste buds.

We caught up with Yim Yam Truck in Cleburne, TX with several other trucks serving up great food truck fare at The Support the Sound Food Truck Bash.  While the menu may vary seasonally, the menu today looked like this:

YimYam Thai Fusion Food Truck

In fairness, YIMYAM caught the short straw because their food would travel so we took home dinner.  Oh, we tasted it fresh and hot but trust me, this food travels home (even if it’s a few hours later) just fine!  First impressions are that the portions are generous while the ingredients are fresh, high quality and prepared by someone who knows what they’re doing.  And he does … The culinary genius behind YIMYAM is Kham, a graduate of Le Cordon Bleu in Chicago, sometimes inspired by Daniel who brings a little of his Malaysian heritage.

It might not be true for everyone, but we split a Curry Porky and a pair of Fire Balls.  Add a serving of Thai Slaw and we were completely satisfied.

YimYam Thai Fusion Food Truck
Fireballs with dipping sauce and Thai Salad

The Fireball, a panko coated and deep fried rice ball, is crispy on the outside and moist inside, big as a handball (almost 2″ in diameter) and it delivers a progression of textures and flavors that’s sure to please.  For a fire-eater like me, the name Fireball is overstated but there’s definitely some ‘heat’ in these tasty morsels.  And while you might be able to stuff one in your mouth whole, DON”T!  Take more bites and spread out the enjoyment!!

YimYam Thai Fusion Food Truck
YIMYAM Fireball – crispy outside and moist inside with fabulous flavors throughout

YIMYAM offers the Beefy Brisket and the Nutty Chick but today’s choice was the Curry Porky.  It may not sound like fine dining but the Green Curry pork and Thai Slaw drizzled with a spicy mayo sauce served over perfectly steamed white rice would sell for way more served up on fancy white china.  Personally, I prefer to pay for the food; not the plate!

YimYam Thai Fusion Food Truck
Curry Porky

I’m looking forward to eating with Kham and Daniel again so I can  sample more of the menu.  First impressions are important and my first impression was a good one.  After a single visit, I have some new translations for YIMYAM:

YIMYAN means FRIENDLY, and Kham and Daniel are as friendly as you’ll find.

YIMYAM means YUM, at least that’s how I feel after my first experience with Thai Fusion the YIMYAM way.

And it may be taking some liberties, but I’m pretty sure you could also translate YIMYAM as Eat, Smile, Repeat … I did with each bite.

YimYam Thai Fusion Food Truck
Look for the Orange and Green YimYam truck at a location nearby (or far, it’s worth the drive) !

If you want to try YIMYAM, you can find them on Facebook and Twitter.  For more information, check out their website.

Bite My Biscuit

It’s all about the biscuit!  Anybody can offer you sandwiches on somebody else’s bread but Candace and Grant  Lambdin serve up a host of delightful sandwiches served on scratch made biscuits.

Bite My Biscuit
The creative menu board is your first indication that this truck doesn’t follow the crowd but goes it’s own way to stand out in a good way.

When you walk up to the gleaming stainless steel trailer, your first glimpse of the creative spirit inside that came up with all the recipes are the menu boards hanging on the side of the trailer drawing you in to discover what tantalizing treats are to be found. Interesting, ingenious and practical – just take down the mini-blackboard when you run out of an item.

If you fall into the group that follows the mantra, “Life is short, eat dessert first”, then like me, your eyes are gonna naturally fall on the board that says Brandy Biscuit Bread Pudding first.

Bite My Biscuit
Brandy Biscuit Bread Pudding –  Did I say Brandy?  ‘Nuff said!

And that first bite is gonna make you want to order another one!  But don’t, there’s lots more good stuff waiting for you on another board.

The wife and I quickly make a sandwich choice and my penchant for all things beefy and spicy make my choice easy -The Spicy Biscuit Burger.

Bite My Biscuit
The spicy burger biscuit ($7) comes with candied jalapenos, bacon cream cheese and a generous beef patty.

The Spicy Burger Biscuit is a different take on the traditional burger.  The biscuit is a little sweet, the patty substantial but fear not – it’s only a little spicy.  I was curious about the candied jalapenos and happy to see that restraint is the order of the day.  The candied coating is light and nicely contrasts with the ‘heat’ of the freshly sliced jalapeno.  It’s obvious the ingredients are high quality and fresh.

The menu offers a number of othersandwich options, including the Fried Chicken Biscuit ATW (All The Way), and the FFL-FGT (a bacon and fried green tomato sandwhich with fresh arugala).   I’ll try one of those on a future visit but today is a beef day.  The wife being more appreciative of well matched ingredients less commonly found on a sandwich opted for the Chef Biscuit.

Bite My Biscuit

The Chef Biscuit ($8) is the most popular sandwich at Bite My Biscuit. It’s no wonder with juicy, tender Hangar Steak, Arugala, Red Onion and the special  Balsamic Creme Fraiche sauce.

A meal needs more than a burger – it needs potatoes!  And what better proof do you need that they’re incredible than the Sweet Potato Frites selling out just before we ordered !  The frites are shredded,  deep fried to a crispy state and drizzled with marshmallow brandy cream sauce.   I will be trying the frites on a future trip to Bite My Biscuit!

Bite My Biscuit
The Potato Fries ($4) are thinly sliced and lightly deep fried.

With the frites sold out, we had to ‘settle’ for the Potato Fries.  Sliced super thin, deep fried to a golden color they make you think of potato chips.  Ours came out a little less crispy than I expected but if you like your taters prepared this way, these are certain to please.

Here’s the whole meal.  Plenty for two for about $22 bucks not counting drinks.

Bite My Biscuit
The family (of two) meal made our way!

Bite My Biscuit is a Tarrant County based truck that’s only been operating since March 14, 2014, so don’t feel bad if you haven’t tried them yet.  You can find them at Weatherford “trade days” events other locations, mostly on the southwest side of the metroplex.  They’re busy booking events so if you want hire them or just order from the window, check them out at Facebook or check for current locations on Twitter.

Look for the gleaming stainless steel trailer and the lines to find Bite My Biscuit.
Look for the gleaming stainless steel trailer and the long lines to find Bite My Biscuit.

Short Leash Adds Saturday Brunch to the Schedule

Hot Dogs for Breakfast? Oh, Yeah!

One of the added benefits from visiting my daughter in Phoenix is that I get to check in on the Food Truck scene and see what’s happening. Food trucks are alive and well in Phoenix, with new trucks opening on a regular basis. And while I still have plenty of new trucks to try, Short Leash Hot Dogs keeps coming up with new reasons to come back again. And I do!

The latest ‘new thing’ from Short Leash is a Saturday morning Brunch at The Truck Stop on Roosevelt Row CDC between 3rd & 5th Street from 10am – 2pm. The inaugural outing was February 8th and through sheer dumb luck (and a little help from my daughter), I was there. It happens to be Saturday morning as I write this and I wish I had a private jet so I could be there again today.

One of the things I love about Short Leash is that they keep the menu short and change it up regularly. If you haven’t figured it out by now, the best way to enjoy a food truck is to go with friends and a short menu means you can try EVERYTHING! We showed a little restraint and only ordered 4 out of 5 items on today’s menu.

The Crispy Dog Breakfast is GENIUS! Crispy and crunchy breaks through to spicy, soft and satisfying sensations. This Southwestern inspired creation is like a Breakfast Chimichanga that tantalizes all of your different taste buds. If you want to start your day with a little spice, the Crispy Dog Breakfast is just what you need.

I have to admit that I’m a recent convert to Grits. In all honesty, they’re hard to do right and I find they are really good or really bad. Whether you already love grits or you need to be a convert, you need to try the Green Chile Cheese Grits. They’re smooth, creamy and cheesy (almost buttery). The Green Chiles are mild and the sausage blends perfectly to give a little texture and savory balance. Short Leash has transformed this Southern favorite into something that is faithful to the tradition while being uniquely southwestern.

The Breakfast Scramble is just what it sounds like with a twist. All of the usual ‘scramble’ ingredients are here but faithful to the concept that truck food is ‘hand food’; this scramble is served in toasted Naan bread and eaten like a sandwich. Let the kids have the chopped hot dog but adults may want to opt for the Chorizo. If you want to spice it up even more, there’s always salsa or hot sauce, but don’t go overboard. The flavors will evolve and dance across your taste buds offering a whole range of satisfaction that you shouldn’t drown out.

Chicken and Waffles are pretty common in the Southwest and they come in a variety of combinations. Short Leash mixes it up by using a Cheddar Waffle and Chicken Sausage that is both true to the ‘dog’ theme and an interesting change from fried chicken. This savory combo is complemented, if you choose and I recommend you do, by Maple Syrup.

I told you we showed just a little restraint and we did not order the Pancake Tacos & Eggs. Fortunately, our tablemates did order them and give it a two-thumbs up!

It was a little chilly, especially by Phoenix standards, but that didn’t keep folks away. Most brought coffee with them but Brad & Kat Moore promise that French Press Coffee from the Royal will soon join the menu.

The folks at Short Leash Hot Dogs, who first brought you Sit & Stay on Friday nights, plan to make Saturday Morning Brunch a regular part of the schedule. If you are looking for a scrumptious way to start your Saturday, look no further than The Truck Stop at Roosevelt CDC, and find out why hot dogs (or sausage dogs) are the perfect breakfast food!

If you want to experience other creative hot dog creations, you can find out where Short Leash Hot Dogs is setting up by following them on Facebook or Twitter.