March 5, 2024

Hello everyone!  Welcome to this week’s Ott Street Eats Newsletter!  I should probably name this thing at some point.  Feel free to send back some clever ideas for a name!

Today is March 5th.  It’s a pretty gorgeous day here in Harrisonburg, Virginia.  It’s sunny and in the mid 60’s.  Daffodils are jumping out of the ground, my forsythia is actually starting to bloom, and I find myself writing this while sitting on my porch, outside!  I really love spring.  Birds are chirping, squirrels are scampering, and folks are out walking.  When I was about 7 or 8 (I think) my class was given an assignment to write a poem.  I penned a little something about how much I like spring, and it actually got published in the Daily News Record (which is our local paper, for all you non-locals).  My parents, being ever so proud, framed it.  It’s probably still in this house somewhere.

I would like to thank everyone who wished me a happy birthday!  It certainly made it a lot more fun.  It was a long day, though.  The truck was opened at 7:30 in the morning.  Then it was closed at 3:00.  I then dashed home to help Leigh Anne.  Harrisonburg Downtown Renaissance held their Downtown Happy Hour from 6:00-9:00 for a couple hundred guests.  It was a lot of fun!  Many downtown restaurants and breweries were in attendance.  Great food and drink were put out by all. 

For that event, we put three things on an appetizer plate.  First, we cut cucumber into coins.  On top of that we put a smoked salmon mousse.  Yes, we smoked the salmon sides ourselves using cherry wood.  On top of THAT we put some dill and caviar.  The next item on the plate was a homemade buttermilk biscuit topped with a horseradish aioli, thin cut flank steak, and a sliver of bell pepper.  And then, to ‘wash it down’, we added a little grape salad.  I think it impressed enough people to help them realize, “this is not your average food truck.”

Next, I  need to clean up a mistake I made in my last newsletter.  I mentioned that I had the best Italian meal of my life in a little restaurant in St. Michael’s, Maryland.  That is true.  However, I did not mention the name of the restaurant.  Well, that was certainly one way to find out how many people read this.  Wow.  I got called to the mat on that one!  I apologize to each of you.  I apologize to the restaurant.  I apologize to anyone else that needs an apology.  The restaurant is called Limoncello.  Here is the link:  Limoncello Italian Restaurant & Wine Bar (limoncellostmichaels.com)

  This is the seafood risotto that I had at Limoncello.  Truly an experience.

Well, we are starting to get more things on our calendar!  This week, on Friday the 8th in the evening (6-9) we will be at Brix and Columns for a Friday Night music event!  Click this link to learn more about the Brix and Columns winery, and be sure to click the Events tab to learn more about what fun things there are to do there. Brix & Columns Vineyards | Wine With Structure | Harrisonburg Vineyard (brixandcolumns.com) 

On Saturday the 16th, we have been invited to Bluestone Vineyards for a St. Paddy’s Day celebration from 5-9.  We have been working on a good Irish menu for that occasion, and for the week.  But, we will get to that later…  Here is a link to discover all that is going on at Bluestone:  Home (bluestonevineyard.com)

Saturday, March 23rd we will be at Brother’s Craft Brewing!  That will be a bit more of an all day affair (12-7).  They are having a celebration called Starkbierfest and Trivia!  Now these people have a LOT going on.  So, here is the link to their website.  Hit the Taproom tab, then Taproom Happenings to see all the events they have going on. The Brothers Craft Brewing Co.

April is really starting to stack up for us, but I will tell you more about that in subsequent letters.

Something struck me this week while I was washing dishes at home.  If I am on the food truck, I am very conservative with the use of water.  I have a 30 gallon fresh water tank.  When it’s empty…well…I have no more water, until I can fill it again.  So, when I am washing dishes on the truck, I use what is necessary to  rinse a dish, then quickly turn it off.  I scrub the next dish with a soapy sponge, then quickly rinse again.  ON the OTHER hand…when I am home, I have a habit of letting that water run, as though I have my own personal reservoir.  Well, I caught myself doing this and shamed myself.  I cut the water off and started employing my truck routine.  I feel better not wasting so much water, and I look forward to less expensive water bills.  I can’t really say “expensive” because Harrisonburg is blessed with some more than reasonable water rates.  But, still…

I mentioned in my last newsletter that I am a big fan of Stephen Covey.  We, I am equally so, if not more, of Anthony Bourdain.  He was a renowned chef, author, speaker, traveler, and humanitarian.  There are only two famous people who’s deaths have brought tears to my eyes:  Robin Williams, and Anthony Bourdain.   So, here is my ‘culinary tip’ for you today.  Read the above.  Follow the above.  There is grace, humility, and humanity in those words.  There is also a great deal of culinary adventure.  “Go somewhere you’ve never been.”  I LOVE exploring new restaurants.  And, even those that I tend to frequent regularly, I rarely eat the same thing.  How can I refine my palate without challenging it?  I may discover my new favorite food, or I may not.  If not, why not?  Was there too much onion?  Too much cilantro, not enough?  Was it seasoned?  And, what was it about a fantastic dish that made it fantastic?  Unless we explore, there can be no discovery.  And, without discovery, we do not grow.

“Enough of your prattle Johnnymac!  What are you serving?”

March 6-9

Breakfast 7:30-11:00

¨ Cat Head Southern Biscuit                          $9

Chicken Pot Pie Gravy

¨ Breakfast Tacos                                       $6

Sausage, Egg, Cheese, Tomatillo Sauce

¨ Garlic & Chive Hash Browns                        $1

¨ Side of Bacon                                         $3

Lunch 11:00-3:00

¨ Roasted Brussel Sprouts                            $8

With Orange, Cinnamon, and Cashews

¨ Minestrone Soup                                     $8

¨ Risotto with Shrimp and Asparagus                $14

¨ Asian Inspired Chicken Salad                       $14

Water Chestnuts, Bean Sprouts, Edamame, Wasabi Aioli

¨ Fried Potato Ribbons w/ Sauce                    $5

Choice of Ketchup, Mayo, Chipotle Honey Mustard or Malt Vinegar

¨ Soft Pretzels                                                  $5

With Beer Mustard Dipping Sauce

¨ Margarita Cupcakes!                                  $5

Well, that’s all well and good.  But…what about the week leading to St. Patrick’s Day?

You do realize my last name is McMurray, right?  Completely Irish…

March 13-16

Breakfast 7:30-11:00

¨ Cat Head Southern Biscuit                          $9

Green Eggs and Ham, with Cheddar

¨ Corned Beef Hash with Fried Egg                  $9

Side of Sausage

¨ Garlic & Chive Hash Browns                        $1

¨ Side of Bacon                                         $3

Lunch 11:00-3:00

¨ Fried Colcannon Egg Rolls                          $8

Creamy Mashed Potato and Kale

¨ Guiness Beef Stew                                    $8

¨ Irish Soda Bread Turkey Sandwich                 $14

With Potato Ribbons

¨ Corned Beef and Cabbage Quesadilla             $14

¨ Fried Potato Ribbons w/ Sauce                    $5

Choice of Ketchup, Mayo, Chipotle Honey Mustard, or Malt Vinegar

¨ Soft Pretzels                                                  $5

With Irish Red Beer Mustard Dipping Sauce

¨ Irish Cream Cheesecake                             $5

As always, we sincerely and genuinely appreciate your support, and friendships.

Johnnymac