Hey everyone, surprise the endless rain officially ends on Sunday and what better way to enjoy the outdoors than checking out a dozen or more of your favorite food trucks?!!!
From 11am – 5pm, Food trucks that serve coffee, ice cream, slushies, dumplings, lobster, falafel, and more will be available at Grand Army Plaza.
Here’s the line up so far:
Kelvin Natural Slush Co.
Red Hook Lobster Pound
Eddie’s Pizza Truck
The Frying Dutchmen
The Treats Truck
Vanleeuwen Ice Cream
This Food Truck party is being organized by the Prospect Park Alliance with the NYC Food Truck Association.
See you there!]]>
Last year I checked out the food truck Vendr.TV bday party at the Cove in Williamsburg. Despite the cold and the long lines, it was a blast with great food, music and beers.
Well another year has quickly past and Daniel is setting up a 2nd party. Here’s his invite and link to register:
See you there!!!
Last year, many of you came to Williamsburg, Brooklyn to celebrate VendrTV’s 1st Birthday. The Party was a huge success. Tons of great food, killer music, and lots of dancing. Best of all, was that I got to hang with so many of you!
Well, VendrTV’s approaching it’s second birthday, and we’re trying to figure out what to do! We think we’ll do something a bit more low key this year, but we’re still figure it out.
I’m trying to get a head count of who might be around, and interested in attending. The party will probably be sometime in February.
If you think you’d like to come, please click the link below and add yourself to the list. I’ll update you with information when we start to lock things down.
Hope you’re all doing well, and I hope I get to see you all soon again!
When: Sat Oct 2, 2010 11:30-4:30PM
Where: Govenor’s Island NY (Ferry Schedule Link)
More Info: www.PigIsland.com
What: Twenty chefs from some of New York City’s finest
venues along with an impressive cast of food experts and personalities are expected to dazzle the crowd with their “whole hog know-how”. All participants will work with locally sourced ingredients, including whole pigs purchased directly from farms, such as Violet Hill Farm and The Piggery. The talent includes Sara Jenkins of Porchetta, Jacques Gautier from Palo Santo, “Chopped” champion Michael Jenkins from Butter Restaurant, along with other barbecue masters such as Hoppin’ John Taylor of Low Country cooking fame and Sam Barbieri with the award-winning Fuhgeddaboutit BBQ Team.
Ok, I know what you are thinking. The Parked Food Truck Festival a few weeks ago was a disaster (too many people and not enough food). But hear me out, I think the Pig Island festival will be a much different and awesomer event. First off, there a limited number of $75 tickets to the event in order to control the crowds. Your ticket to the Pig Island Festival gets you unlimited tasting of the dishes. Beer and other refreshments will be available for sale. It’s being organized by Food Karma Projects, and a charitable donation goes to Food Systems NYC Hope to see you there!
Waterfront Ale House
Tamarack Hollow Farm
Jimmy’s No. 43
The Green Table
The Piggery farm/charcuterie
The Food Experiments
School House Kitchen
Grill a Chef
Up Inside Park at St. Barts
The Brooklyn Standard
Got your plans set up for Labor Day weekend yet? No!?? Go check out the Parked NY Food Truck Festival on Governer’s Island this weekend on Sunday. It’s free to take the ferry and it’s free to attend the event. The food? Not free, but it’s going to be a stellar food truck line up and well worthwhile!
Some of the food trucks confirmed for the parked food truck festival so far include:
Jamaican Dutchy Food Truck, Rickshaw Dumpling Food Truck, Green Pirate juice Food Truck, Joyride Truck, Red Hook Lobster Pound, Van Leeuwen Artisan Ice Cream Food Truck, Halo Berlin, The Cinnamon Snail, Kelvin Natural Slush Co Food Truck, Hermelinda Mexicana and more!
WHEN : Sunday, September 5th
WHERE : Colonel’s Row @ Governors Island
DOORS : Noon – 5pm
COVER : Free!
RAIN DATE: Sunday, September 26th
Ferry Schedule Link: http://www.govisland.com/html/visit/directions.shtml
I checked out Governer’s Island last week for the Jazz Age Lawn party – it was awesome. If you have a bike, bring it along. It’s a great way to check out the entire island. Governor’s Island is kind of shaped like an ice cream cone. Colonel’s row is runs West East across the island at the upper (bottom of the ice cream scoop) portion of the Island. Enjoy!! These NY Food Trucks won’t disappoint!]]>
340 779 1452
St John US Virgin Islands
Candi’s Delights is one of a several food trucks that we found on the Island of St John. It’s permanently parked just over the hill on Cruz bay about a 5 min drive from all the tourist trap restaurants in Cruz Bay. After eating out at a few fancy restaurants during the week, it was nice to just sit down and have some grilled fish fresh off the grill. The combo includes a side of peas and rice, fries and salad for $14. That’s actually cheap on this island believe it or not. It was also a lot of food, so we couldn’t complain.
Check out Candi’s -it’s the home of “de come back sauce” after all ! :
718 825 9190
Day 6: Just run of the mill chicken and rice at the halal cart. It was ok, and the hot sauce wasn’t all that spicy.
Day 7: Super hot day, so didn’t want to venture out too far. Made it to Gallatin Place and admist the dusty construction on the road, found the Guyanese and Trinindad Roti Shop. The interiors were definitely nothing to write home about, but the food was pretty good. I got a plate of the Curry Goat ($9) over rice to go and walked up to the park outside of MetroTech.]]>
302 Atlantic Ave
(Between Hoyt and Smith Streets)
718 596 9933
Day 4 on Grand Jury Duty. The cases are getting interesting, especially when the defendant testifies. We had one case where we had 2 witnesses with 2 different translators – one in Russian and the other Turkish. Crazy things going on in Brooklyn, I’m telling you.
For lunch that day, I tried the Jerked Chicken at the Soul Spot ($8.50). It wasn’t as spicy as I would have like it but was very good. The portions here are also quite generous. Daily lunch specials include Southern Fried Chicken, Smothered Chicken,Fried Whiting Fish, Oxtail, Curry goat and others. Each Lunch entree includes 2 sides, cornbread or rolls. Enjoy!
Day 5: I had to ditch Jury Duty a 2nd time to take a final at school.]]>
A few months ago I made homemade pernil for cuban sandwiches. Recently, I’ve been experimenting with another latin classic – arepas. You can use pernil in the arepas, but you really can’t beat the juicy tenderness of fresh pulled pork. Plus with pulled pork, you can mix some up with bbq sauce and serve with cornbread as a meal on its own. This recipe for pulled pork is extremely easy and the only catch is you need a bit of time: ~15 hours. 8 hours to brine and 6-7 hours to slow roast. Believe me it is definitely worth the wait!
Pulled Pork Recipe – Brine
8-10 lb pork shoulder
3/4 cup of molasses
1/4-1/2 cup of pickling salt (fine salt or fine sea salt will work too)
2 quarts of fresh water
In a large stainless steel pot, pour a quart of water, the molasses and salt. Mix. Rinse the pork shoulder under cold water, and place into the pot. Add water till it covers the pork shoulder. Stir to ensure molasses and salt is evenly mixed. Cover and place in fridge for 8 hours minimum or overnight.
Pulled Pork Recipe – Oven Roast
1 teaspoon of cracked black pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander
1 tablespoon cayenne powder
1 tablespoon onion powder
1 tablespoon paprika
If you have a bbq or smoker, then here’s a great time to fire it up. Otherwise, take a deep baking pan and line with aluminum foil. Take the dry rub and sprinkle all over the pork shoulder. I wear plastic gloves which helps force the rub into the meat instead of your hands. Place fat side down cover pork shoulder with foil and roast in middle rack at 400F for 1 hour. Then turn down to 250F, remove top foil and roast for an additional 4.5 hours. The meat should be slowly separating from the bone. At this point, flip the shoulder to the fat side up and roast for an additional 1.5 hours. The fat will slowly cook and drip down into meat. Yes! When the meat easily tears apart, remove the shoulder from the oven. Allow to rest for 10 – 15 mins. Take 2 forks and tear and pull pork into strands. Serve immediately. Store remainder in airtight plastic containers – can be frozen. Enjoy!]]>
168 Bedford Avenue, Williamsburg, Brooklyn
It’s official. The holiday season is over. Today I saw a crew outside the UBS building on 6th Avenue dismantling the giant nutcracker doll decorations (btw Katie and Faye, I still haven’t seen the Rockefeller xmas tree yet! ha!). It’s also quite cold outside. Missing that warm Thanksgiving dinner? Well, I think I found a solution to hold you over, and um no it isn’t f’n Boston Market.
Last night I went out with my friend Richard for a drink in Williamsburg and we stopped into Peter’s Since 1969 on Bedford ave for a quick meal. We were mostly drawn by the massive rotisserie chicken oven behind the counter and the armada of red Le Creuset casseroles filled to the brim with every imaginable Thanksgiving side you’d wish including mashed potatoes, mashed yams, stewed spinach, sautéed corn, green beans, chopped spinach en casserole, mac and cheese, yellowish stewed okra, bread-crumbed cauliflower, etc. I got the roast pork (pork = new vegetable) with sides of mashed potatoes with gravy and green beans for just $12. Each entree comes with 2 sides. It was a massive plate by the way and definitely the way to go on a cold Jan night.
A little background for you Williamsburg Brooklyn fans – This restaurant has been around since 2004 not 1969. The 1969 refers to the original butcher shop which explains the gleaming white tiles and the stainless steel hooks on the walls. Peter was one of 2 competing butchers on the block and alas hung himself with an apron. Not sure if it was on the premises but he’s immortalized in a framed photo that hangs in the restaurant.
I thought the food at Peters was pretty simple, but amazing just the same. It’s an especially good choice if you have a large party since you can pick and choose your dishes/sides and eat family style. In the summertime you can bask out in the garden space in the back (can’t wait for that). Enjoy!]]>
354 Metropolitan Ave @ Havemeyer St.
It’s been so long since I last blogged I almost don’t remember how to do this. So sorry for my slack-i-ness. Anyhow, expect a long string of blogs to follow. I got tons of awesome places that I visited over the past few weeks.
Fette Sau, or Fat Pig in German, is depending how you look at it a bar with some serious BBQ or a BBQ restaurant with a great bar with full alcohol and a fine selection of choice beers on tap. Either way you can’t lose right? Once an auto repair shop, Fette Sau still retains some of the industrial accoutrements such as the chain linked fences, the industrial cement flooring, the picnic benches, and the John Deere tractor seat stools. No worries, to offset the cold industrial aspects of the bar, you have the soft glow of light from phonograph horn light fixtures on the walls and ever flickering fake fireplace video screen located inside the bar.
If you came for the food and not for the decoration (the owners btw are Kim and Joe Carroll from the unique beer bar Spuyten Duyvil), you won’t be disappointed. Fette Sau caters to serious BBQ connoisseurs and serve their their tasty succulent BBQ meat by the pound as if you’re at the butcher. They have beef, pork, pulled pork, leg of lamb, pork belly and more (it rotates).
Check it out for sure!]]>