March 21, 2024

March 21st newsletter!

Yup, late again.  Yesterday, we were so late, we didn’t even open!  We simply didn’t get enough prep done on Tuesday.  So, we cooked and prepped all day yesterday.  For those who may have braved the intense hurricane strength winds to come see us, we apologize.  However, feeling the gusts blowing against the food truck…well, I doubt we lost too many sales.  When I got to the truck this morning, a lot of the chairs out back had blown over, but luckily no real damage was done. 

We are constantly learning.  We are learning different cuisines, cooking methods, flavors, and what works, and what doesn’t.  Someone I know, a restaurateur, wrote a few quick paragraphs on social media recently stating, ‘So many people think they can run a restaurant because they know how to cook well.  But there is so much more to it than that.’  I couldn’t agree more.  I have held every position in the restaurant field, from Dishwasher to Director of Operations, from Waiter to Executive Chef.  Note that I capitalize all those positions because they are worthy of respect.  As a General Manager or Director of Operations, I would find myself responsible for the Owner’s/Investor’s money.  Simply, I would keep things profitable so their money would grow.  However, even with those decades of experiences, this is the first time that it has been MY money on the line.  I always took my responsibilities for other people’s money seriously, which is why I did well.  But I have noticed a real paradigm shift with this venture.   

Leigh Anne and I went to the Spring Sysco Food Show here in town on Tuesday. We had been to the Fall show, so we had a basic idea of what to expect.  We saw some things we liked.  We took notes and pictures and I feel sure we will incorporate some new things into our way of doing things.  And, just like the paradigm shift to ownership, I found myself shifting the way I have thought about companies like Sysco.  As a Chef in the early 2000’s, my career was beginning to falter.  In a way, I blamed companies like Sysco, US Foods, PFG, and other restaurant suppliers.  But they were simply responding to a new reality.  The economy was crashing.  Owners were seeking any way they could to save money.  Chef jobs were drying up…fast.  Why should an Owner pay someone to make a lasagna from scratch when they could buy one premade and frozen from Sysco, et al.?  No one needed chefs anymore, they needed kitchen managers—someone who could order food and schedule people.  Without the requisite need of culinary knowledge, a kitchen manager could be had for a LOT less money.  The products were consistent and inexpensive.  Chefs were becoming a dying breed, myself among them. 

With the food truck, I have found a resurgence of my desire to cook food.  As an Owner, I can take the responsibility of the quality of that food. We take a lot of pride in making as much as we possibly can from scratch.  And we will continue to do so.  But, as we walked around the food show, as an Owner, I could certainly see temptation.  There were some steaks, sauces, and breads we found interesting, but mostly we were excited by seeing some innovative packaging items.  We saw straws and cups that felt just like plastic but were totally made from corn!  We found recyclable boxes and other containers.  We really are doing our best to be environmentally friendly.  Sysco does have a place, even with this Chef, and this Owner.  I would like to give a special acknowledgement to our Sysco Representative, Todd.  He is the nicest Sysco Representative I have EVER had.  He does not pressure.  He knows how to be a friend and advocate as well as a salesman.  If he doesn’t know an answer, he is smart enough to admit that and smart enough to know where to find that answer.  The world could use a few more Todds.

Let me tell you about some events!  Last Saturday, the 16th, we found ourselves at Bluestone Vineyards to help them celebrate St. Patrick’s Day from 6:00-9:00!  What a great time!  It was a bit stressful because I had a busier day on the truck than expected.  So, we had run out of a couple of items.  We got to the vineyard and started prepping right away.  Wow were those egg rolls popular!  We ended up making them and cooking them to order by 7:30!  Bluestone had a great band, the crowds were nice, everyone had a great time, including us.  We got invited back to be part of some music events that are happening out there this summer, and we can’t wait!  Thank you R.C. for having us! 

This weekend, on the 23rd, we will be at Brothers Craft Brewing to take part in Starkbierfest! Copied from their Facebook page:

Starkbierfest is the German spring celebration of "stark", or strong beer. Following in the tradition of the Paulaner monks, we will enjoy some delicious brews from both German and American Craft traditions this Saturday.

Plus, Ott Street Eats will be set up all day to provide the perfect food pairings! We have a limited amount of steins available for purchase and stein fills will be $1 off all German styles ALL DAY!!

Join us for a day outside soaking in the sun! For details: https://fb.me/e/3IJ8wAHZS

We look forward to being there from 12:00-7:ish!  Thank you Josh for letting us be part of this fun day!!

Next week, my wife is abandoning me.  She will likely be gone from Sunday-Sunday.  She is going to Asheville, North Carolina to spend time with her quilting buddies.  Leigh Anne has known and quilted with a small set of women for a long, long time.  (If I told you how long, she would probably have some stern words for me.)  Every year they gather for a quilting retreat at a picturesque lake for a few days and nights.  While I will certainly miss her, she always comes back from these retreats happy and rejuvenated.  So, the car is being cleaned.  And the sewing machine, fabrics, an iron, some clothes, and some wines are being packed.  Please come by the truck next week, I’ll be feeling lonely and would appreciate the company!

Prior Planning Prevents Poor Performance.  I heard that phrase frequently as a child.  I was never a big fan of alliteration, so I found it a bit annoying.  However, it is undeniably true.  Which brings us to today’s culinary tip:  Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather".  (God bless Google.)  If you have watched any culinary tv, especially involving novices or students, I am sure you will have heard the term Mise en Place.  Generally, it means to get everything together you will need to complete a dish BEFORE you start to cook.  Have you noticed that just about every recipe starts by listing the ingredients, and then tells you step by step how to make the dish?  There’s a logic to this.  But mise en place goes beyond that.  Mise en place is not just having the food items, but the tools as well.  If your recipe requires a tablespoon of cinnamon, don’t just have cinnamon but have the measuring spoon as well.  Will you need a knife, a bowl, or a whisk? Do you need gloves, a cutting board, or a pan?  Read the recipe thoroughly and plan how each step will be done.  ‘Gather’ everything necessary to make that plan a success.  Then, work the plan!  It’s too frustrating to start something, get halfway through and realize you are missing something.  Maybe not everything needs to be on your cooking station, counter, or tabletop.  If you will be using mayonnaise, but not for an hour or two, just make sure you have it in the refrigerator and enough for the recipe. 

Even my own mother used to tell me I ‘yammer on too much.’  Sorry folks.

So, what are we serving this week?

  March 20-23

Breakfast 7:30-11:00

¨ The Malone Tiger Biscuit                            $9

Ham, Bacon, Sausage, Egg, Cheese, Tomato Gravy

¨ Monte Cristo                                           $9

Turkey, Ham, Swiss, on Grilled French Toast

¨ Garlic & Chive Hash Browns                        $1

¨ Side of Bacon                                         $3

Lunch 11:00-3:00

¨ Chicken Croquette Ebelskivers                     $8

Creamy Herb and Parmesan Dressing

¨ Egg Drop Soup                                        $8

With delicate vegetables

¨ Spring Frittata                                         $8

Fresh Peas, Asparagus, Arugula and Apricot Cheese

¨ Monte Cristo                                          $14

Turkey, Ham, Swiss, on Grilled French Toast

With Grape Salad and Potato Ribbons

¨ Chopped Spinach Salad                             $14

Boiled Eggs, Cheese, Grape Tomatoes, Red Onions, Brown Beech Mushrooms, Fried Crispy Leeks

¨ Fried Potato Ribbons w/ Sauce          $5

Choice of Ketchup, Chipotle Honey Mustard, or Malt   Vinegar

¨ Soft Pretzels                                                  $5

With German Mustard Dipping Sauce

¨ Crepe with Hazelnut Butter and Bananas          $5

Whipped Cream and Chocolate Drizzle

“But, what then Johnnymac?  What then?”

March 27-30

Breakfast 7:30-11:00

¨ Cat Head Southern Biscuit                          $6

Tukey, Egg, Cheddar Cheese

¨ Vegetable Omelette                                   $6

 With a Hashbrown

¨ Garlic & Chive Hash Browns                        $1

¨ Side of Bacon                                         $3

Lunch 11:00-3:00

¨ Chicken Kabobs                                       $8

¨ Taco Soup                                             $8

¨ Pasta Bake                                             $14

¨ Pork Belly Club Sandwich                           $14

¨ Fried Potato Ribbons w/ Sauce                    $5

¨ Soft Pretzels                                                  $5

With German Mustard Dipping Sauce

¨ Wine Cake                                             $5

Next week, we will talk more about the contest with the Daily News Record’s Best of the Valley contest. I promise.

Thank you all and I look forward to seeing you at the truck!