29 October, 2008: The other day Rolando asked me what I would think of us wearing blue aprons. So here’s the deal: in the brigade system, the french system of cooking, each color apron has a meaning. Blue is reserved for the apprentices, those learning. For this reason Rolando prefers the blue apron as a symbol of humility, and the… Read More
29 October, 2008: We don’t yet have the perfect recipe for falafel, but we’re getting close. These little chickpea fritters are getting so delicious. It’s sort of become a problem in the taste testing as we’re eating too many of them. They are light, crunchy, nutty, lemony. All delicious stuff. Read More
29 October, 2008: We’ve been experimenting with a BBQ wheat protein sandwich. This is an interesting one, something I’ve always enjoyed, but am not sure everyone will. Above Rolando is giving it a try. Keep an eye out, this one might make an appearance next week on the menu. We’re trying to make our own wheat protein (seitan) to get… Read More
28 October, 2008: It’s been a crazy last few days, well few weeks really. Everything is coming together perfectly, but sometimes it’s overwhelming how many parts there are to get together. We’re going to get a soft start tomorrow, and today we’re getting everything prepared for that. So here I am driving to JP (for the second time because I… Read More
28 October, 2008: For the first day or two we thought it might make most sense to buy retail. Here’s Rolando pushing both our carts at Russo’s. Russo’s is going to be our supplier for local and national produce. I’m a huge fan of what they do. Tony Russo who runs the place just really loves vegetables. It’s such a… Read More
23 October, 2008: I’m playing with the idea of using a dry erase marker on the side of the truck to post the menu. I think I like it alot. We can keep it flexible, update it frequently. And it reminds me of late nights working out problem sets at school, or big ideas at work. Read More
20 October, 2008: Rolando is awesome. We’ve been working with falafel recipes. And while nothing we’re making is particularly traditional (neither of us is bound to the middle eastern tradition), the results are just absolutely delicious. Rolando has pulled together something that is light and crunchy on the outside, soft on the inside. It’s totally gluten free and has no baking soda. Just… Read More
15 October, 2008: Rolando had this idea: we should have fresh stocks steaming away at the restaurant. I wasn’t sure. First, I wasn’t sold on the whole soup idea. I was still wed to the “fresh” qualities of my “non-lettuce” salads (still need a better name). But I’ve been wondering how on earth we will sell salads in the winter.… Read More
15 October, 2008: I’ve been a bit quiet for the past 2 weeks. I feel like I’m now emerging from a cave. Since we picked up the truck 10 days ago it’s been 7am to 2am everyday, and I’ll admit that I’ve missed too many meals. It’s a long story, and I’ll add pieces of it here. The short version… Read More
