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.