Nampa Food Truck Rally

NAMPA FOOD TRUCK RALLY!!!
Saturday, September 29th from 4-8pm
Lloyd Square, corner of Front & 14th St
 
This will be the last one this year so come join the fun!
 
Several food trucks will be there
Live Music from The Flavors
Beer & Wine

August Food Truck Rally

Join us on Saturday, August 25th at Lloyd Square for our NAMPA food truck rally from 5-9pm!!  We will have several food trucks and carts from the Treasure Valley.  There will be a beer garden and
Vale Winery will be showcasing some of their great wines. See you there!! Lloyd Square is located at 14th Ave S and Front Street, downtown Nampa

We are at the Canyon County Fair!

Come join us at the Canyon County Fair July 26-29, 2012.  We will be located back by the stage
in the Simplot Stadium area.  Come find us and enjoy some great food.  Chef Bristol has done it again!

Nampa Food Truck Rally

Join us on Saturday, April 14th at Lloyd Square for the first NAMPA food truck rally from 5-9pm!! Archie's Place, Brown Shuga Soul Food, RiceWorks and B29 Streatery will be serving fantastic food.  There will be a variety of Idaho microbrews from Payette Brewing Company, Crescent, Crooked Fence and Sockeye.  Syringa Winery will also be showcasing some of their great wines.  See you there!! Lloyd Square is located at 14th Ave S and Front Street, downtown Nampa

A Fond Farewell...

Greetings my truckin' brethren,

It is time for me to say goodbye. It has been a rollercoaster year and I truly appreciate all the good times and antics that I was able to experience. I have been offered the Executive Chef position with a restaurant group in Boise and have accepted the position beginning April 1st. No, I am not giving any hints. If all goes well, there will be some sort of press release thingy around the 1st of May. If not, I moved to Thailand and will be leading the genre of pirated first run movies.

I leave you in good hands. Chef Dustan Bristol of Brick 29 Bistro will be taking a more active role in the truck's activities. We have applied for a great many of the summer events, including the Idaho Beer Festival, Canyon County Fair, Western Idaho Fair, Art in the Park, Eagle Island Days, Hyde Park Street Fair and a plethora of other events. All your favorite items will be there for your enjoyment.  My last hurrah will be the Treefort Music Festival this weekend at The Linen Building.


For private parties, caterings and whatnot, the best contact info is still b29streatery@gmail.com.  This email will be checked and replied to regularly.  We are currently in the process of streamlining and simplifying our booking process to get ready for the summer.


If you are in dire need of the limited entertainment value that I present, I will continue my blogging and twittering ways on the following: Twitter: glamm808 - Email: glamm808@gmail.com - Blog: To Be Determined.  Gotta check with the new owners of this fine property (me) if they want a fully sanctioned chef blog. Otherwise I will be blogging on the Downlow.  That's what it's called when you only have 40 followers.  I will probably be back on my personal Facebook since it will no longer be categorized as work.
Thank you again for everything and I hope to see some familiar faces at my new digs.

Greg Lamm, Former Anonymous Truck Blogger

Today's Blog is brought to you by the letter "I"

Howdy Truck FANatics!

So, it's blogging time again.  At the last truck rally, I was accused, in a playful manner, of writing incendiary comments on the blog.  I am not normally one for hindsight or introspection but this got me thinking: am I becoming a negative Nancy in my writing?  I looked through my assorted meanderings and there was a reoccurring theme of reactionism.  The blog has become where I could publically air all my grievances. 

This came about for a few reasons - If someone thoroughly torqued me off I could respond in a manner befitting my rank and station as a chef - anonymously and in a larger context of a social setting.  This is in lieu of grabbing said customer, dragging them through the window and immersing in the deep fryer until their feet stop kicking.

Also, I work better through a medium.  If given the opportunity, I make great food.  I can write with some level of skill.  I am even decent on TV and Radio.  In person, unedited, I tend to come off as aloof and arrogant.  Probably because I am.  I have spent the last twelve years of my life working a minimum of 60+ hours a week either manning or captaining modern era pirate ships.  This is not the environment to build social graces.

The final reason is that as every newspaper knows, righteous indignation and an inflammatory topic sells.  Unicorns and rainbows just don't cut it.  Even the Carebears got cancelled.  I may only have a handful of readers but I want them to be interested and involved in the topic.

That being said, this blog is about saying thank you. 

First and foremost:  Payette Brewing Company - Mike, Jake and Sheila - you guys are awesome.  Since the very beginning you have been the single greatest driving factor for food truck success in Boise.  You hosted our Grand Opening, have food trucks out at your tasting room every week and are just generally great human beings.  Everyone who was attended and enjoyed the Food Truck Rallies owe Payette Brewing their gratitude.  The truck operators don't organize these things.  We don't have time.  P.B.C. has taken it upon themselves to organize and advertise these events and do a fantastic job.  Thank you from the bottom of my dried out, wrinkly black heart.  If any of my followers have NOT been out to the tasting room, make it a destination.  Did I mention they have beer?  And food trucks?  And TV? 

Boise Weekly:  Boise Weekly, I know we have had our ups and downs, which culminated in me e-ssassinating one of your staffers.  But you still deserve a huge cyber hug from myself and all the food truck operators in town.  Without your willingness and backing of all the trucks, our exposure wouldn't be anywhere near where we are today.  Boise Weekly does a massive ad for the food truck rally once a month and pushes the trucks to the public.  Your efforts have made a huge difference in not only our business, but all the trucks in town.  Thank you.

Radio Boise:  Another huge supporter of the Food Truck Rallies.  Thank you for everything and the massive, redonkulous generator.  If we ever need to jumpstart Lucky Peak Dam, that thing should do the job.  Thank you for being supporters of the trucks and of independent life in Boise as a whole.

Traditional Press:  Thank you to the Idaho Statesman and the Idaho Press Tribune.  I appreciate you jumping into our corner.

Don't forget all the locations that have hosted trucks and truck rallies.  Idaho Foodbank, Random vacant lot on Grove, Red Lion Downtown, North End Nursery, Random vacant lot #2 on Chinden, thank you for letting us set up and party.

And the most important thank you of all:  To all our customers, repeats and new alike.  Thank you.  Thank you for taking a chance on a "Grilled Cheese" with pulled pork.  Thank you for eating out of a truck at all.  It would make my life a lot easier if I had a defined demographic to campaign to, but that's the crazy thing: I don't.  Our customer base spans generations and a broad economic spectrum.  It was very confusing and humbling to be so off in the estimation of who would eat at a truck.  So thank you for your business, and I hope to see you back.  Whether it is at one of our many summer events or a food truck rally, we appreciate your support and couldn't do it without you.

Good "I" words:
incendiary
inflammatory
introspection
indignation
interested
involved

And we now return to our regularly scheduled Negative Nancy programming. (National Anthem...Static)

2011 Recap

So here we go.  Another in the long, tawdry list of 2011 year in review blogs.  Seeing how mine is 2011.011 (got an extra 4 days in there) I'm sure that will make it extra special to our readers.

2011 was a big year for food trucks in Boise.  A huge year, in fact.  By some miracle of timing and divine intervention we managed to actually time a wave of new businesses with the actual demand of said business.  There are the newbies such as Archie's Place, Stuck In Your Grill and B29 Streatery and then we have the rise of Brown Shuga and Riceworks to prominence from years of hard work.  As the months rolled on, our respective roles and themes seemed to crystallize as well.

My role, it seems, is to be somewhat outspoken.  This has come about for a few reasons:  natural inclination being top of the list.  I am tried and true back of the house.  It was determined a long time ago that it was better off for everyone if I did not talk to the guest.  Or the press.  Or anyone in general.  In addition to my natural state of persnickityness, I have the benefit of being a cog in a larger machine, which has been eating all my social media time of late.  Add in a dash of NYC attitude which I refuse to relinquish and you end up with that most dangerous of things, a cook with a computer.

2011 was a year of successes, trials and tribulations.  The hard thing about doing something new is that it is, well, new.  B29 Streatery took it to the streets in the best fashion we could manage.  We have done breakfast, lunches, dinners, late nights, farmer's markets, concessions, beer festivals, winter markets, caterings and food truck rallies.  In some cases, we've done all of the above in the same couple of days.  For a while, it seemed like you couldn't turn around without seeing the truck.  And then, all of a sudden, we were gone.  Poof.  Off the grid almost completely.

We managed to learn a few things during all those days and nights in the crush.  The biggest thing we learned is that while the denizens of Boise are ready for the food truck movement, the City of Boise is not quite there yet.  Now, I understand that Boise is a very spread out city.  The percentage of city available to do business in for a food truck vastly outnumbers the percentage of area that we cannot do business in.  But like every red-blooded American, I want what's on the other side of the fence.  I want access to what is supposed to be a vibrant, economically diverse and locally driven downtown area.  I want to bring to Boise what is in place in Portland and starting to appear in Seattle, San Diego, LA, Philadelphia, and the hits keep on rolling.  Instead, I get boundaries that protect a downtown core that is slowly shrinking and riddled with vacant real estate. 

Here's the deal: no one is handing out money for upper end restaurants.  Food trucks are a relatively inexpensive way for the up and coming chefs of the area to make a name for themselves in a low risk, moderate reward atmosphere.  If we, as a city, want to keep the chain restaurants out and keep Boise local, diverse and supportive of our food culture, the city needs to back up the only way that we, the young and disenfranchised culinary elite, have to progress our business prospects.  Look at Portland and Seattle, where the upper end food trucks have gained traction.  The next step for them?  A brick and mortar setting.  Skillet Cafe.  Marination Station.  You want local restaurants to take those 800-1000 square foot restaurant parcels downtown?  Give the food trucks a couple of years of full support and those parcels will be full.  Otherwise, the Quick Serve Chain Commandos are waiting in the wings.

The big question is, who am I to suggest this?  I'm just a dude who runs a truck.  I am also a veteran of the kitchens of Roy Yamaguchi, Wolfgang Puck, Starwood Hotels in Hawaii and New York City, a top 10 new restaurant in the US, James Beard Nominated Brick 29 Bistro and a Certified Executive Chef with the American Culinary Federation.  I am the type of person who for many reasons, cannot get funding for a restaurant.  So, I am a dude who runs a truck.  Jason Farber who owns and operates Archie's Place is a dude who runs a truck.  He is also one of the more familiar faces in the Boise food scene.  Mike Mohica of Ono's Cafe and Kanak Attack Catering is thinking of joining the truck business.  She's gonna shoot me because I can't spell, but Yvonne at Brown Shuga is no joke.  She's got chops.  We support local farms, local vendors and are an economically viable option to the traditional restaurant.  We've gone a long way to proving our worth, the next step comes from the City of Trees.  All we're looking for is a little bit of Aretha's favorite 7 letter word.

Now after all that, back to the "Poof."  Our plans for 2012 are considerably more conservative than 2011.  We will continue to be a fixture at the Boise Food Truck Rallies.  Catering will continue to be a focus and we are in the middle of a website remodel to reflect that.  Concessions, Festivals and similar events have been very good to us and we are going to be a presence at more of those events.  What this means for our faithful followers and fans, is that B29 Streatery is not going to be omnipresent in the forseeable future.  I apologize to the tips of my toes for not keeping up on the social media the last couple of months.  There isn't an excuse and I won't try to sell you one.  Just know that I am going to keep better tabs on things from now on. 

Once again, we will be at the Food Truck Rallies and will pick up more gigs as the year goes on.  All your favorites will be on board, and you can usually count on me for something out of left field on the special board.  Keep an eye posted on Facebook, Twitter and the good ol' B29 Streatery News.  We do have some surprises in the works but its no fun if I tell them now. 

2011 is down for the count, now just working on a better 2012.  On the bright side, I've got an open invitation to lead a barbarian horde when civilization crumbles.

Turkey Day Mayhem!

Howdy all,

Sorry I haven't posted in a while.  Monday 11/21 The Streatery was down at KBOI Channel 2 for our cooking gig and we did Thanksgiving on the truck.  The KBOI crew was kind enough to give me some extra time and Adam, J and I busted out a full Thanksgiving menu.  I have posted the recipes below in case you get excited and want to give the dishes a shot.

Herb Roasted Turkey Breast

Ingredients:

Turkey, Whole x 1 Each
Parsley x 1 Cup
Shallot x 4 Each
Garlic Clove x 5 Each
Thyme x 10 Sprigs
Sage x ¼ Cup
Vegetable Oil x 2 Cup
Kosher Salt and Pepper x To Taste
Onion x 1 Each
Carrot x 1 Each
Celery x 4 Stalks

Method:

Remove the leg and thigh from the turkey and reserve for confit.  Combine the parsley, shallot, garlic, thyme, sage and vegetable oil in the blender.  Puree until smooth and add salt and pepper.  Rub the turkey breast down with the herb goodies inside and out and refrigerate overnight. 

Preheat the oven to 400 degrees.  Rough chop the onion, carrot and celery and place in the bottom of a baking pan.  Rub the turkey down with the herbage again and sprinkle with salt and pepper.  Place on the bed of vegetables.  If the turkey tries to roll around cut a potato into quarters and use to shim the bird in place.

Roast the turkey in the oven until golden brown then turn the oven down to 200 degrees.  Continue to cook the turkey until an internal temp of 155 degrees.  Pull the turkey out and let rest for at least 30 minutes.  Enjoy.

Smoked Oyster Stuffing

Ingredients:

Cornbread Croutons x 2 Bags
Smoked Oysters x 1 Can
Yellow Onion, peeled and chopped x 1 Each
Carrot, peeled and chopped x 1 Each
Celery Stalk, chopped x 4 Each
Parsley x 1C
Turkey or Chicken Stock x 1.5Qt
Instant Gravy x 1/4C

Method:

Bring the stock to a simmer in a sauce pot.  Meanwhile, add the onion, carrot, celery and parsley to a food processor.  Process until finely chopped.  Add the oysters and pulse to break them up.  Add the veggie mix to the stock and simmer until the carrot bits are tender.  Add the instant gravy.  Place the croutons in a small baking pan.  Pour the goodies over the croutons, mixing well.  If you prefer dry stuffing, less juice.  Wet stuffing, more juice.  Stir the croutons and pop in a 350 degree oven for 8 minutes.  Check consistency and add juice if you like.  Season to taste and serve.

Turkey Gravy

Ingredients:

White Wine x 1Qt
Thyme Sprigs x 1C
Whole Peppercorns x 1/8C
Sage x 1/4C
Turkey or Chicken Stock x 2Qt
Instant Turkey Gravy x To Thicken

Method:

Combine the wine, thyme, peppercorns and sage in a large sauce pan.  Reduce over low heat by half.  Add the Stock and Reduce by a third.  Slowly whisk in the instant gravy until lightly thickened.  Simmer for another 5 minutes over low heat stirring often.  Strain and serve.

Turkey Leg Confit

Ingredients:

Turkey Leg x 2
Granulated Sugar x 2C
Kosher Salt x 2C
Ground White Pepper x 1Tbsp
Bacon Fat and Vegetable Oil to Cover

Method:

Combine the salt, sugar and pepper completely.  Place a layer 1/3” thick in the bottom of a container.  Lay the turkey legs on the cure and dump the rest on top of the legs.  Refrigerate overnight.

Rinse the cure off the legs and dry in paper towels.  Place in a single layer in the smallest baking pan they will fit in.  Add bacon fat and vegetable oil (not corn oil) until the legs are covered.  Cover the pan with a sheet of parchment paper and wrap tightly in aluminum foil.  Cook at 200 degrees for 8 hours. 

If you are going to hold on to the legs for a while leave them in the oil.  You can heat them in a low oven to melt the oil and then drain it off when you need them.  If serving right away, let cool to room temperature and drain the oil off.  Gently remove them from the pan and place on a baking tray.  Broil until the skin is golden brown and serve.

Yukon Gold Mashed Potatoes

Ingredients:

Yukon Gold Potatoes, Peeled and Chopped x 5#
Russet Potatoes, Peeled and Chopped x 3#
Sour Cream x 1/2C
Unsalted Butter x 1/2C
Kosher Salt x To Taste
Ground White Pepper x 1/2tsp.

Method:

Combine the potatoes in a large pot and fill with hot water.  Add 1/8C Kosher Salt and bring to a simmer.  Simmer the potatoes until tender all the way through and drain and let rest for 5 minutes.  Run the potatoes through a food mill and add sour cream and butter.  Fold in the dairy until completely combined and season to taste with the Kosher Salt and White Pepper.  Hot Hold until needed.

I hope you enjoy the recipes and please let me know how things turn out!
G.L

Schedule for the upcoming Future!

Howdy all,

So here is our upcoming event schedule.  We are shifting to a catering/food truck rally/holiday market mode so this schedule is made further out than usual!

Saturday 10/29:
We are catering a birthday party and a Halloween Party!

Saturday 11/5:
The truck will be set up at The Wintry Market at the Ballet Idaho Building on 9th and Myrtle.  We will be serving from 11am-5pm and will also have Bristol Bacon and Pumpkin Bisque available as retail purchases.

Sunday 11/6:
Once again, hitting up The Wintry Market.  Did I mention Jacques Torres style "Wicked" Hot Chocolate?  Our house blend of Hot Apple Cider?  11am-5pm, Ballet Idaho Building on 9th and Myrtle.

Friday 11/11:
Food Truck Rally!  Keep Posted for details on the latest and greatest Food Truck Rally of Boise.

Schedule for the Week 10/16-10/22

Happy Tuesday folks,

For the next couple weeks I am keeping an eye on Brick 29 Bistro in Nampa.  The truck will be doing caterings only for the next couple of weeks.  Following that, we will be at The Wintry Market and a Food Truck Rally the second week of November.  Additional dates will be forthcoming.

Cheers and Thanks for Everything,

B29 Streatery

Schedule for the week of 10/9-10/16

Howdy all,

So it's been a pretty hectic week.  The blogosphere has blown up a bit regarding the "Ode to Pig's Feet" post and the Pied du Cochon "hot dog."  I've been called an Evil Genius which is probably the nicest thing anyone's said to me all week.  I am waiting for the backlash to start any second. 

Oh, I am also starting a reoccurring gig every Monday morning with the KBOI Channel 2 Morning Show.  J Bates and I will be cooking in the truck every Monday between 6 and 7am.  Last week was Pan Roasted Steelhead Salmon with Curly Kale and Baby Turnips.  This week was Eggs Benedict with Alaskan Lox and Sage Hollandaise.  Both of the videos can be found on the B29 Streatery Facebook.

In case you haven't noticed, the Streatery is not on the streets quite as much.  We are switching over to a catering format for the colder, wetter months.  If you are really hurting for some Streatery grub, you have a couple of options.  We will be at all the Truck Rally's hosted by Payette Brewing Co, Boise Weekly and Radio Boise.  Or, you can use us to cater your next event!

Schedule for the week:
10/9:  Idaho Botanical Gardens Harvest Festival

10/10:  KBOI Morning Filming

10/11:  Truck is down

10/12:  We are booked for a private function

10/13:  Truck is down

10/14:  Truck will be serving lunch from 1-2pm at St. Mark's Catholic School on Northview and Cole

10/15:  Truck will be serving lunch from 1-2pm at St. Mark's Catholic School on Northview and Cole

10/16:  Truck is down

Thanks again and we'll see you out and about!

Schedule for the week of 10/2-10/9

What's up all,

Schedule for the week:

Thursday 10/6:  Food Truck Rally at 4th and Grove from 5pm-10pm

Saturday 10/8:  Idaho Botanical Gardens Harvest Fest

Sunday 10/9:  Idaho Botanical Gardens Harvest Fest

Thanks for playing!

An Ode to Pig's Feet

Howdy,

Thursday was the night of the 13th Annual Chef's Affaire at The Boise Center on the Grove.  My team and myself were fortunate to be involved in this event this year.  I was the captain of the first course and the fourth course.  We had a lot of fun and we definitely had our share of craziness (mostly caused or initiated by me). 

For the first course we served Manchego Veloute with Double XL Pork Trotter Croquette, Arugula and Fennel Gelee.  Much to my chagrin, this was quickly translated to "Ham and Cheese Soup".  The fourth course was a Pomegranate and Koenig Huckleberry Vodka "Otter Pop".  More on the Otter Pop later.

I was pleasantly surprised by the response to the Pork Trotter Croquette.  It is not very often that the elite of Boise get served Pig's Feet, even ones given the love and care that these were.  I used a process learned from Daniel Boulud's restaurant DBGB, where the foot is brined in a corned beef brine, cooked sous vide for 30 hours minimum, shredded, rolled, portioned, breaded and deep fried.  All this effort for the humble pig's foot.

In addition to being tasty, pig's feet serve a valuable lesson.  For every 2 pork loins, there are four feet produced.  For every 2 pork tenderloins, there are 4 feet produced.  There are 2 cheeks, 2 ears, 1 tail produced for every 4 premium subprimals.  These are edible pieces of pork.  In fact, these are the tasty bits.  What we don't realize is that if a pig farmer can't sell these pieces, it drives the price of the premium cuts up.  The so called offal or undesirable parts of the animal cost just as much to raise as the tenderloin. 

One of the largest hurdles to converting to a sustainable agricultural model is how to make it affordable across all economic models.  I suggest a very simple solution:  eat feet.  Eat ears.  Eat noses and tongues.  Eat the other 1/3 of the animal that is currently going in the trash or to animal feed.  All of these off cuts have strong culinary traditions behind them, and not just in "ethnic foods".  We as Americans have very strange concepts of what is an acceptable foodstuff.  Americans will eat fast food, but say "yuck" to ears and feet grown by local, sustainable and organic farmers.  I am just as guilty as the next person, if not more so.  I regularly eat whatever is shoved out a window at me.  I use the excuse "I don't have time to cook".  But if I hit up Los Betos after a 15 hour day on the truck, do you know what I am eating?  Tacos de Lingua.  Not out of perversity, but because they are really good.

If we as consumers eat the off cuts of our local and sustainable products, it will do two things: continue the demand for the product but it will also help to moderate the price of the premium end.  The vast majority of farmers are not gouging us on loins, chops and premium cuts because they can.  They are recouping the losses of offering a premium product that isn't being fully utilized.  And if they are gouging us, we will know.  Then we can shift our purchasing power to a producer who is able to moderate pricing.  It's a win-win. 

This doesn't only apply to pigs.  We as Americans drastically underutilize our beef, poultry and other livestock.  We buy beets at The Capital City Market and then throw out the tops.  Then we buy swiss chard to serve with our beets.  FYI - Swiss Chard is a non root producing variety of beet. 

We need to start eating feet as a nation.  We need to start eating hearts, cheeks, liver, ears, and tongue.  Eat weeds.  Eat tops.  As Anthony Bourdain puts it, "eat the nasty bits."  Our current eating habits are just pushing the ideal of sustainable eating further towards the few and away from the many. 

Now this as a cook lends a certain dilemma.  These bits and pieces aren't easy to cook.  Take the process to make pig's feet.  This was a lot of work.  I didn't have to slice a steak and slap it on the grill.  That's a quick $20-$30, where pig's feet go for $8-$12 in a best case scenario where I am actually, you know, selling pig's feet.  To you guys, who are eating pig's feet.  The math is pretty clear.

Cooks have to step it up.  We have to offer these products, and prepare them with enough skill that an adventurous skeptic will become an avid fan.  This requires dedication, a capital investment and practice.  Tongue isn't expensive, but screw it up 4 or 5 times and it starts to add up.  It really adds up on the time end, where proper preparation can take hours or days.

This isn't the final solution, but it will progress us towards the goal of sustainability. 

Oh, by the way.  The Pomegranate and Huckleberry Vodka Otter Pop won best course at the Chef's Affaire. 

B29 Streatery, serving Pied du Cochon "Hot Dog"s at the Food Truck Rally on Thursday, 4th and Grove.

Schedule for the week of 9/25-10/2

Good evening my friends and followers,

A few notifications about this week:  I got a late start due to an unexpected emergency (who expects and emergency?) and am now catching up.  The truck won't be serving a la carte until Sunday due to some routine repairs being made.  Thursday I am the captain of 1.5 courses at The Chef's Affaire, which is a fundraiser for the Idaho Food Bank.  I have no idea if there are tickets still available but hey, it's worth a shot.

What I am making:  Manchego Veloute with Double XL Farms Pork Trotter Croquette, Arugula and Fennel Gelee for the first course.  Then I am making the intermezzo which is a Pomegranate and Koenig Huckleberry Vodka "Flavor Ice".

The schedule:
Sunday 9/25:  Dog Days of Summer at Sawtooth Wineries.

Monday 9/26:  Truck is down for maintenance.

Tuesday 9/27:  Emergency Day.

Wednesday 9/28:  Working on a very exciting potential opportunity.

Thursday 9/29:  Chef's Affaire at Boise Center on the Grove.

Friday 9/30:  Got a private catering.  Miss the Streatery?  Book us for your next event or party!

Saturday 10/1:  Truck is down for the day to finish up maintenance.

Sunday 10/2:  We are a concessionaire at the Children's School Fall Carnival in the North End.

Locations for the week of 9/18-9/24

Sunday 9/18:  Last day of Hyde Park Street Fair.

Monday 9/19:  Inadvertently took the day off by locking myself out of my vehicle and my apartment.  Solution - walk to Barnes and Noble!

Tuesday 9/20:  Do everything I was supposed to do on Monday.  Sorry 2C Courthouse, we will not be making an appearance.

Wednesday 9/21:  Lunch at the KTVB Studios on Fairview in Boise.

Thursday 9/22:  We will be doing a private catering.

Friday 9/23:  I've got a dropoff catering, a lunch catering and a dinner catering in Eagle.  Yippee!!!  Risotto with Idaho Morels!  Not for public sale!  Book a catering!

Saturday 9/24:  Want your Idaho History to have a little more interactive character?  Come down to the Museum Comes to Life at Julia Davis Park!  Yes, we will be there.

Sunday 9/25:  Dog Days of Summer at Sawtooth Winery!  Come see the dogs and drink wine and eat with us!  Did I mention the dogs?

B29 Streatery, watching persons with alterative life styles eating "reclaimed" french fries since 2011.

Locations for the (rest) of the week 9/11-9/17

Thursday 9/15:
The truck goes into Purgatory at Camel's Back Park for the Hyde Park Street Fair.  Getting set up for opening on Friday.  We've also got a private catering that evening.

Friday 9/16:
Hyde Park Street Fair at Camel's Back Park!  Open until 9:30pm.

Saturday 9/17:
Ditto!

Sunday 9/18:
Hyde Park Street Fair!

Locations for the (rest) of the week 9/11-9/17

Thursday 9/15:
The truck goes into Purgatory at Camel's Back Park for the Hyde Park Street Fair.  Getting set up for opening on Friday.  We've also got a private catering that evening.

Friday 9/16:
Hyde Park Street Fair at Camel's Back Park!  Open until 9:30pm.

Saturday 9/17:
Ditto!

Sunday 9/18:
Hyde Park Street Fair!

Schedule for the Week of 9/6-9/12

• Tuesday 9/6:

We did an unannounced lunch for our regulars.  Now we're there, now we're not!  

• Wednesday 9/7:

Today, the truck goes to the park. 

• Thursday 9/8:

The truck is staying at the park.

• Friday 9/9:

The Art comes to the Park!  That's right, we will be serving at Art in the Park.   

• Saturday 9/10:

Gonna be busy.  Gonna be hectic.  Gonna be nuts.  Come on down to Art in the Park at Julia Davis (you guessed it) Park.

• Sunday 9/11:

Still Arting in the Parking at Julia Davis Park.   

• Monday 9/12:

The Truck is off today!  I'm not, but the truck is off!

Locations for the week of 8/28-9/3 Plus 2

Good Day Blogoteers,

We have a few changes to our normal weekly schedule.  We're taking Tuesday off and Thursday is a Food Truck Rally courtesy of Payette Brewing Co and Radio Boise.  In addition, there are events on Sunday and Monday for your viewing pleasure.

Sunday - Wednesday 8/28-8/31:
The truck is down for the first half of the week for nonroutine maintenance.  I admit it.  I broke the truck. 

Thursday 9/1:
We will be at a food truck rally at 4th and Grove from 5-9pm for First Thursday.  Thank you to The Hawk and The 'Stache at Payette Brewing Co for setting things up.  Beer on tap, Hillfolk Noir on the stage and a super special on the B29 Streatery.

Friday 9/2:
B29 Streatery will be doing a catering at BSU on Friday.

Saturday 9/3:
I got nothing.  I am open for suggestions, otherwise I will be making a guest appearance at Brick 29 Bistro.

Sunday 9/4:
The Streatery will be at Ste Chapelle Winery for the Highstreet Concert from 11am-4:30pm and then will be heading to a private catering afterwards.  Did you know B29 Streatery offers catering?  If you read the blog, you sure do.

Monday 9/5:
Ze truck vill be at ze Parktacular Event at Settler's Park on Ustick and Meridian Roads from 11am-6pm.  Admission is free so come down and get some Streatery eats. 

Locations for the week of 8/21-8/27

• Tuesday 8/23:

Back to the 2C!  The B29 Streatery will be at the Canyon County Courthouse from 11:30 until 1:30.  We will be set up with street parking, but readily available.  

• Wednesday 8/24:

The truck is taking the day off and I am making a guest appearance at Brick 29 Bistro. 

• Thursday 8/25:

B29 Streatery will be at Meridian Urban Market from 5-9pm.

• Friday 8/26:

The Streatery will be serving lunch at 13th and Main from 11:30-2pm and from there will head to Payette Brewing Co!  We will serve there until evening and head to 5th and Main for late night.   

• Saturday 8/27:

We are doing a private function Saturday evening.  Didn't know we did catering?  Absolutely!  Large and small private functions are our specialty.  The Streatery will set up at 5th and Main for late night service Saturday Night after the catering!