Food Truck Roundup (Part 4)

Sorry for the wait! I know that November is pretty much the swan song on food truck season for most trucks and I did want to get this post out before they go into hibernation for the winter, but I had to let the Aaron Sanchez post marinade for a couple weeks (for my own vanity) before I made another one. I apologize once again, but I promise that it was well worth the wait, because I have 3 new (or maybe just new to me) trucks (2 actual trucks and one pizza oven trailer) that are going to rock your world!

First up is Prairie Fire Oven . PFO is an open air wood-fired oven experience that also serves up some  pretty awesome thin crust pizza. Although the pizza is thin crust style, it is not dry and rock hard (like some thin crust pizzas) because of the properties of the wood fired oven. When the wood is burned in the wood-fired oven it releases the moisture that was contained in the logs and produces a moist heat that does not dry out your crust (you won't get that at Domino's).

The pizzas from PFO have a bit of kick to them. We had The Margherita and The Duo, both were made with super fresh ingredients (which does make a difference) and both had a medium amount of kick to them (depending on who you ask, of course). Both also go great with the Mike's Hot Honey that is offered up with the standard Parmesan cheese and pepper flakes. A little bit of the Mike's goes a long way! (Tangent Alert: Mike's is a Brooklyn-made imitation of a South American honey infused with chilies. A guy named Mike from Brooklyn came across this creation in his South American travels, decided to bring it back Stateside with him, and started making it for distribution.) David and Nancy (the owners of PFO) fell in love with it and thought it would go great with their pizzas. They are right, it is killer! You can even order an off-menu pizza (although I may be overstepping my bounds by letting out this secret, oops) called The Bee Sting that is made with Mike's Hot Honey and then fired in the oven, this is for serious heat-seekers only.

David and Nancy also let me take a peek inside the oven, jealous?

Next up on this tour is Jazzy B's . Jazzy's is where you go for some far out food that will leave your stomach full, your taste buds blown away, and you scratching your head saying "how in the world did he come up with that?!?". Brandon (the owner of Jazzy B's) and Adrian (the owner of Indios Carbonsitos) are constantly going back and forth over which one of them has the best tacos, the best burger, and overall the best menu. Both are incredible and if I had to choose between the two, I would claim that I had to taste each of them again, solely as an excuse to get more food!

Brandon has incredible sweet fries that are plucked from a fryer and tossed in a secret blend of brown sugar and other sweet flavours. The brisket tacos are out of this world! They abide by the corn tortilla rule, he told me that he tried flour tortillas, but there was just something missing. The brisket is juicy and tender, the slaw is tangy and adds the perfect crunchy compliment to the tender brisket. Brandon does a smoked-fried-chicken, he decided that smoking the chicken wasn't enough, that it needed to be fried to get that crispiness to it. He even has "Armadillo Eggs" and the "Armadillo Egg Burger". Lets just say that mixing gourmet jalapeno poppers, bacon, and a burger is a sure fire way to get EatingAwesomeness to eat at your food truck window. I will definitely be coming back for the AEB! 

Last up on this tour is Little Italy food truck . I really wanted to try more from Little Italy, and will soon, but I was completely stuffed by this stage of the night. I could not however pass up the risotto ball that I had been dying to try for weeks. A friend of mine went to Rome over the summer and kept telling me that the best thing he had while he was over there was "this rice ball thing", when I saw the risotto ball from Little Italy I knew that had to be what he was talking about. It did not disappoint! The risotto ball was delicious and even donned an Italian flag when it came out of the window. Imagine a creamy risotto ball with a crispy shell, covered in marinara sauce, assolutamente fantasitco!

My Sit Down with Aaron Sanchez at Mestizo

The thought of getting a chance to have a sit down meeting with Chef Aaron Sanchez is the type of thing that will get even the most even keeled food blogger's heart racing. Not only was my heart racing, but I was as giddy as a school girl, when I got a chance to meet Chef on Thursday afternoon. When I first got the confirmation email for my meeting with Chef Aaron, I couldn't believe it, I even questioned if it was real. It was in fact real and he could not have been any more personable!



Therealjohnleach with the real Chef Aaron Sanchez
(not the winner of the Mestizo anniversary look-alike contest)



When Chef walked into his Leawood restaurant, Mestizo, he exchanged pleasantries with every person that he passed. Before he came and sat down at the table with me, he even complimented a waiter's new shoes (granted they were MOZO shoes, but the point is that Aaron noticed such a small detail). I believe that is just the way that Chef Aaron is, a nice genuine guy that cares about others.

I had completely geeked out and typed out all of the questions that I wanted to ask Chef Aaron, but when he came over and sat down with me at the table we began to have a conversation like old friends just shooting the breeze. After I thanked him for taking the time to sit down with me and apologized for being slightly (okay, maybe a little more than slightly) star struck, he thanked ME for coming in and asked me about my blog.

My biggest question for Aaron: Having multiple restaurants in New York City, what brought him to KC? It turns out that one of his business partners is from Wichita and told him that KC's culinary scene was where it was at. They put together a "kickass" team, and now they are celebrating their first anniversary at Mestizo. We then went on to talk about everything from our favorite places in Mexico (check out Chef Aaron's new show, that he just finished taping, where he visits multiple destinations in Mexico) to the awesomeness of the tongue tacos at Mestizo.

Chef Aaron is far from an absent owner that simply puts his name on a sign and cashes a check. He is in KC for about a week each month. The menu is comprised of many items that will be familiar to anyone who has read his most recent cookbook. He even went on to say that he enjoys the Food Network shows that he is on, but that he is a chef and restaurateur first and a Food Network star second. If you met him on the street, and did not know who he was, you would never guess that he is a celebrity (or even a professional chef with his apparent lack of stereotypical chef ego).

It was such an awesome experience getting to sit down and talk with Chef Aaron, although I had much more that I wanted to ask him, I am very thankful that he took time out of his busy day for me (just some schmuck with a keyboard and internet access). And to be fair, I could probably spend a whole day with the man and still not have time to ask all of the questions that I would like to ask. All of that being said, here is the reason for the meeting, the food.

The Food:

Everything I have had from Mestizo has been awesome!

The chips and salsa are fresh (and as you know, I don't judge Mexican restaurants on chips and salsa, but will make note of it if it is really good). The table salsa has a very distinct (but not at all overpowering) taste of garlic that is undoubtedly cooked as described in the Garlic-Chipotle Love recipe in Aaron's book Simple Food, Big Flavor. Mestizo serves 6 different salsas, that can all be purchased in to-go containers (if you just can't get enough), ranging from mild to sweet to spicy.

The Corn Chowder is perfect on a cold fall day, it warms your insides and is like Mexican comfort food. The sopa (yes, we are doing Spanglish for this post) is creamy (but not too thick) with crunchy corn, small chunks of potato, and poblano chiles, garnished with ultra fresh cilantro. As you can tell from the before and after pictures, I didn't really like it.

After

Before

As I mentioned earlier in this post, the tongue tacos are awesome (and a subject of conversation between Aaron and I). Beef tongue, when done correctly, is one of the most tender meats you will ever eat. However, when done incorrectly, it can be very chewy. Aaron says that the tenderness of the beef tongue is directly related to the time taken in the braising process, a slow braising (in water or lard) is the best method Chef says that a perfectly done beef tongue is the definition of the word "unctuous", a word that those in the biz often misuse. When the time is taken to do it right, the end result is magnificent (like the tongue tacos at Mestizo). The tacos are served on made to order corn tortillas with tomatillo-avacado salsa (which is like a very thin guacamole with the deliciousness of roasted tomatillo), cilantro, a fresh lime wedge, and what I believe to be radish pieces (instead of the onions that you would typically find with the cilantro). You can even watch the corn tortillas be made at the cold station while you wait for your food. The tacos also come with Drunken Beans, which are delightful smokey flavored beans cooked in Dos XX. (Please pardon the scatterbrainedness of this paragraph, I just get so excited about tongue tacos)

I was also able to preview three new menu items, that are being unveiled this week. The first of which was the citrus salad. The citrus salad features in-season citrus (today was tangerine, but blood orange is also in the future plans), lightly pickled onions, and bleu cheese that has been aged with figs. This bleu cheese would make even the realist of bleu cheeses say "THAT is some real bleu cheese!". This is not the cheese form the Cheezit commercial that thinks trick candles are funny. I love strong blue cheese, so this salad is perfect for someone like me, but if you do not like bleu cheese, then this salad may not be for you.

Then came the pork cheeks. The pork cheeks come served on a bed of rich creamy pozole. Pozole is sort of a ground hominy soup, if you will, that can be tomato based or cream based (this one happens to be very creamy, insert smiley face emoticon here). This dish is amazing! The tender pork cheek meat and the creamy pozole are a match made in culinary heaven.

Last, but certainly not least, the roasted quail stuffed with chorizo cornbread (yes, that is right, chorizo cornbread). When I first read Simple Food, Big Flavor, the recipe for chorizo cornbread was one that I pointed out to my wife that we had to try. And let me tell you what, it is just as good as it sounds! Awesome compliment to the quail meat! It is served on a bed of wilted spinach and roasted cherry tomatoes.

If you are like my friend Adrian and love the flavor of the food at Mestizo, but need some more heat, tell your waitperson that you want your meal made "En Fuego".

You still have a couple days to get out and partake in the anniversary festivities at Mestizo. Do yourself a favor and go do that, you will have a great food and an awesome time! (Also noteworthy, the wait staff could not be more awesome!)

Not Just Meat and Potatoes!

Providence New American Kitchen is the new contemporary American restaurant that resides inside the President Hilton, in the space that the old Drum Room dining room used to occupy. The old Drum Room has been separated into what is now Providence New American Kitchen and the new Drum Room bar. The Drum Room bar has been transformed into a modern mixology bar that doubles as an amazing place to watch a game, with 4 big TVs encircling the bar area.

President Hotel

New Drum Room Lounge

Old Drum Room Dining Room (Photo stolen from Hilton.com)

Providence New American Kitchen

The President Hilton is owned by Ron Jury, a native Nebraskan, who felt that his hotel needed an American restaurant that serves dishes made with locally sourced ingredients. I know what you are thinking right now, "I see salmon, scallops, and shrimp on the menu. How is all of that locally sourced?", as I thought as well. Everything that can be locally sourced, is (even the wood that you see adorning the new dining room). Everything that cannot be locally sourced is single sourced to a local farmer/purveyor near the area that the product is indigenous to. This is also the reason that the restaurant does not open until 11am daily: Chef Eric is at the markets, personally selecting ingredients.

Providence takes its name from the Secret Service's code name for President Dwight D. Eisenhower, not from the city in Rhode Island. The dining area is enriched with vintage Americana pieces, such as the tattered flag on the wall and the filament light bulbs in the vintage light fixtures. The menu is also full of classic American favorites, but is not just your grandfather's steak and potatoes. Steak and potatoes are on the menu, but there is also so much more!

Vintage Light Fixture

My wife and I were taken care of by a tag-team duo of Sirish and Jeff. They were both extremely knowledgeable of the menu (both able to explain everything on the menu), helpful, and pleasant. We could not have asked for a better experience! We sampled the lion's share of Providence's menu items, and there were no weak links. Below I have included a photo of each item that we tried, followed by a brief description. I will try to do each dish its due justice. Do keep in mind that we requested sampling sizes of each dish and that the actual dish sizes may be much larger than pictured.

The Vino:

Immortal Zinfandel

The Immortal Zinfandel is an amazing mate for any of the red meat dishes at Providence. The full bodiness of this wine pairs wonderfully with the complex flavours of the dishes that we sampled. You also cannot go wrong with the Pedroncelli Cabernet Sauvignon, especially if you like a more oaky flavoured vino. Also of note: The Parducci Pinot Noir has been so immensely popular that they have already sold out of it (a week and a half after opening).

The Starters:

Buffalo Carpaccio

The Buffalo Carpaccio: extremely thinly sliced buffalo, arugula salad, pieces of shaved hard cheese, and some aioli dressing plated with crustini to eat it all with. The buffalo was so thinly sliced that Jeff told me it was a secret how it was even sliced.

Dungeness Crab Cake

Dungeness Crab Cake: Probably 90% crab and 10% cake. There were just enough bread crumbs in the cake to keep it from crumbling into pieces and to give it a little colour, not any more. The lump Dungeness Crab meat with just a dab of the Sriracha Mayonnaise was incredible! Possibly the best crab cake you will find outside of the Northeast.

Loaded Potato Pierogi

Loaded Potato Pierogi: American twist on this Polish classic. What's better than a crispy pierogi with that creamy potato center? Only a crispy pierogi with a creamy potato center that has been loaded with cheese, bacon, chives, and sour cream. This thing was gigantic too!

Grilled Shrimp Bruschetta

Grilled Shrimp Bruschetta: Wonderful bruschetta that is topped with fresh (never frozen) shrimp, roasted pepper salad, and tomato vinaigrette. I love bruschetta anyways, but you put grilled shrimp that tastes as fresh as the second it came out of the water on top of it, and you have a masterpiece. The shrimp tasted just as fresh as the shrimp that we get on the coast.

BBQ Glazed Pork Belly

BBQ Glazed Pork Belly: This was my favorite of the starters that we tried. Borderline bite sized pieces of pork belly (I say that because chomping the whole skewer will yield a very full mouth, something I found out the hard way), covered in a maple chili glaze and Japanese Seven-Spice, on a skewer with a piece of tart Granny Smith apple to balance out the spice. Perfecto!

The Salads:

Blue Note (left) and House Salad (right)

The Blue Note salad was incredible! I would have never thought that mixing blueberries and bleu cheese would yield such an awesome combination, but it does! The House Salad did not punch me in the mouth like I had hoped and expected when we were told that it is served with a Tank 7 vinaigrette, but is a solid option when you want something with a lighter taste.

The Entrees:

Pan Seared Rainbow Trout

Pan Seared Rainbow Trout: A very light piece of fish served with a thin piece of lobster sausage and baby potatoes. Great for anyone trying to add some Omega-3 to the diet, yet doesn't like a strong fish taste. The house made lobster sausage was probably my favorite part of this dish.

Smoked Chicken Ravioli

Smoked Chicken Ravioli: Sort of like a ravioli deconstructed. Delicious tender smoked chicken thigh and baby spinach served with a ravioli that is lightly filled with a ricotta filling.

Apple Wood Smoked Meatloaf

Apple Wood Smoked Meatloaf: My favorite entree! Meatloaf made with veal, pork, and beef (yes I know veal is a form of beef, but lets not split hairs here), slow smoked and then grilled. The sides that come with this entree are equally awesome: sour cream golden russet potatoes on top of wild mushroom gravy, grilled mushrooms, grilled seasonal veggie cubes (carrots, butternut squash, etc), crisp green beans, and lightly pickled onions (vinegary yet still crisp).

The Desserts:

Nothing goes with dessert like coffee

Ricotta Doughnuts

Ricotta Doughnuts: I never thought that doughnuts and key lime would go well together, but they do, deliciously. These doughnuts are fantastic: sweet doughnuts, tangy key lime dipping sauce, and a wonderfully light white chocolate mousse accompanying it all.

Carrot Cake

Carrot Cake: The Carrot Cake is great. Served with orange sherbet and topped with candied roman carrots.

S’mores Flavors

S’mores Flavors: This is essentially a deconstructed S'more: graham cracker crumbles, graham cracker ice cream (yes you read that right, graham cracker ice cream), molten brownie (I couldn't think of a better descriptor for this brownie myself, it is indeed molten), and marshmallow fluff that has been hit with a torch. This has to be one of the best desserts I have ever had in my life! This dessert alone would be worth the drive for a South Kansas Citian! Just incredible! Words cannot describe it!

Hotel President at Night

Everything at Providence New American Kitchen was awesome! We will definitely be back for some of our favorites, as well as to try other dishes (such as the Bully Porter Braised Short Ribs). As we were walking home, discussing our favorite dishes (that we had just gorged ourselves with), and stopping for a couple photo ops, we were reminded that we live in a pretty sweet city!

Buenas Noches

Mestizo Turns 1

If you are anything like me and have always dreamed of having dinner with Food Network celebrity chef, Aaron Sanchez, then your opportunity has arrived. Mestizo, Aaron's local restaurant, is turning 1. They will be throwing an anniversary celebration, running from November 7th through the 11th, highlighted by a dinner wtih Chef Aaron himself on Thursday the 8th. I find it hard to believe that a 5-course wine dinner, comprised of authentic Mexican dishes, with Chef Aaron could be anything less than amazing! For anyone who is interested: I have in my hot little hand (and pasted below) the event's press release:

Mestizo by Aarón Sánchez to Celebrate First Anniversary

New Menu Items to Debut during Multi-Day Event Hosted by Aarón Sánchez

LEAWOOD, KS. –Mestizo by Aarón Sánchez in Leawood’s Park Place will offer a little something for everyone to celebrate its first birthday in early November. Festivities will take place Wednesday, November 7, through Saturday, November 10. A multitude of dining specials and events will mark the milestone for this contemporary Mexican restaurant.

The celebration will kick-off on Wednesday, November 7, with the debut of a new menu which will feature seasonal items such as a citrus salad, braised pork cheeks, roast quail with chorizo cornbread and lamb enchiladas. On Thursday, November 8, a five-course wine dinner with Chef Aarón Sánchez will be held at Mestizo for $95 per person. Sánchez will customize a unique menu paired with specifically selected wines and explain the food to guests during the evening. Tickets are limited to 30 persons and reservations are required. Visit mestizoleawood.com for the full menu.

Thursday, November 8, and Friday, November 9, the restaurant will have lunch specials with half off select appetizers and $3 margaritas.

A very fun component of the festivities is an Aarón Sánchez look-alike contest to be held at 5 p.m. on Saturday, November 10. Participants should make an advance reservation to participate. All participants will receive a $10 Mestizo gift card for use at a later date. Grand prize will be dinner for four at Mestizo; an autographed copy of the new cookbook by Aarón Sánchez, Simple Food, Big Flavor; a bottle of 1800 Coconut; and a one night stay at aLoft Hotel in Park Place in Leawood. Entrants must be 21 years of age or older to compete.

Additional activities on Saturday evening, November 10, include a rooftop dance party at Mestizo with live DJ and food and drink specials. Come celebrate under the stars with two fire pits and heat lamps.

Mestizo will also offer an a la carte brunch on Sunday, November 11, from 10 a.m. to 2 p.m. Bringing a new, fresh approach to Mexican food, Mestizo has a customized menu to highlight dishes authentic to the Yucatan, Pueblo or Veracruz regions of Mexico and to the ingredients that are indigenous to these areas.  Through the masterful combination of these ingredients, Aarón Sánchez uses his classic culinary training to create recipes that define a menu of bold flavors and set a new standard in Mexican cuisine.  Using only the freshest and sustainable ingredients, Aarón's food will delight guests and create an appreciation of the flavors of Mexico.

Reservations for the private dinner event on November 8 may be made my calling 913-752-9025 or visiting mestizoleawood.com. 

Food Truck Roundup (Part Trois)

Food trucks (all street food really) have been the bread and butter of this blog since Day 1. I love everything about them and it has been way too long since I have made a food truck post. So without further adieu, here are a few of the food trucks that I have recently added to my rotation:

We will start off with a KC food truck veteran, that I just recently had the pleasure of trying: The Magical Meatball Tour. The Magical Meatball Tour (MMT) is a purveyor of fine meatballs, the most famous of which (and also most comically named) is the bleu ball. This made it an obvious choice for me, as I do love a delicious dish with a dirty name. The bleu ball slider was tremendous! The bleu balls come covered in a very spicy buffalo sauce, served on a bed of slaw and bleu cheese crumbles. The meat was tender and the slaw was terrific. The slaw was much more than a filler, it was a great compliment to the spice of the buffalo sauce. More bleu balls are definitely in my future (along with other ball varieties too). 

The Magical Meatball Tour is really an all around amazing food truck, it even comes complete with a Ringmaster (See photo to right). You can also find a MMT recipe in the upcoming edition of Food Trucks for Dummies, which is slated to hit bookstore shelves in April 2013 (I know what I am asking for for my next birthday). Stop by after you pick up your copy to get it autographed, but don't wait until then to see what all the buzz is about. My only regret was that I did not try this truck sooner.

Next up is Smokin' Fresh Streetside BBQ. Smokin' Fresh Streetside BBQ (SFSB) is Kansas City's only all-natural, organic-only BBQ food truck. SFSB also has the juiciest dry-rubbed, smoked meat I have ever had in my life. I do not know if the juiciness of the meat comes from it being organically raised meat, or the process by which it is cooked, and (speaking as a hungry truck goer) it really doesn't matter. All I know is that it is delicious regardless of where the juice comes from.

The brisket sandwich and burnt ends are both equally incredible. The burnt ends are done cube style (Jack Stack), not shredded style (Gates), which just works to hold the juices in until you bite into them. The brisket sandwich comes piled high with brisket, topped with a wonderful BBQ sauce.

Not only are Doug and Paula great barbecuers and food truck owners, but also great Kansas Citians and food truck supporters. On the weekends that they are not out with their truck, you will probably find them eating at another local food truck. Two of the nicest people that you will ever meet!

Crave of KC Food Truck is a newcomer to the local food truck scene. I have had two different varieties of the fusion tacos (and before anyone reminds me how much of a taco purist I am,  the rules of authentic Mexican tacos do not apply to fusion tacos, now back to the post), they are truly awesome!

The Chicken Fusion Tacos are great. I would have to say that my favorite part of them is the homemade peanut sauce (nut allergies beware). The chicken was also perfectly cooked. The Carnitas Tacos had incredibly tender carnitas and a great salsa verde (we all know I love a good salsa verde). The tacos pictured to the right are in the order in which they are described, from left to right.

Joe and Chris (and Matt too) are also great food truck owners and super nice people. They normally stick to the lunch circuit, but you occasionally catch them in the evenings. Although, I do have to catch up with them for breakfast sometime, as they have an Amaretto French Toast that I just have to try. I feel like it may even give my Wheatfield's sour dough French Toast a run for its money.

Driftwood KC was a new truck when I first tried them (this summer), but by the time my lazy butt has gotten around to writing about them, most of you have probably already tried the smoky goodness that is Driftwood KC. Driftwood is owned and operated by a classicly trained chef that just got sick and tired of working for The Man. I cannot say enough about this truck, I have dined at some good food trucks in my day, but Driftwood is easily in my top 5 (if not top 3)! I am lucky enough to work just a few blocks from this truck, thus I have had almost everything on the menu.

The brisket sandwich is awesome, the brisket is tender and the bed of slaw that sits inside the bun with it is incredible! Like MMT (above), this slaw is not just a complimentary component of an entree, it is good enough to stand on its own. The slaw is what I would call a very rugged cut slaw, which I love, and the flavour profile of the slaw morphs as it sits on your palate (you get the sweet, then the savory, then the tangy, then a tad bit of kick at the end, just wonderful). The complex flavour profile of the slaw comes from the garlic-chipotle aioli that holds the cabbage and onions together. Plus, don't even get me started on the molasses based BBQ sauce (I am a sucker for a good molasses based sauce)! You will need a knife and fork for this sandwich, do not plan to eat it like a sandwich.

My favorite item on the menu is the ribs. These are quite possibly the meatiest ribs I have ever had in my life, I would swear that they came off of either a brontosaurus or Hogzilla, yet they are not tough and chewy at all (as most meatier ribs are). Also, if you are not as huge of a sauce fan as I am, I put the globs of sauce on myself, it did not come through the window like that.

The fries are also great, they are fried when you order them and then tossed in a BBQ rub. Whether you like them with the bacon and bleu cheese aioli or the molasses BBQ sauce, you cannot go wrong.

My only complaint is that they are not open more days of the week, or for lunch and dinner, but this is probably better for my waist line in the long run.

And finally, a Food Truck Roundup post would not be complete without an update on the ever changing menu of Indios Carbonsitos, who along with MMT will have a recipe in the forthcoming edition of Food Trucks for Dummies. The Akcel sandwich is killer, and I am pretty sure it is my wife's new favorite menu item. You can order it tame (recommended for those with stomachs prone to ulcers) or on fire (which would clear even the toughest sinus congestion). The cheese on the Akcel is an awesome compliment to the carne in the tame version and offers a very small amount of relief from Adrian's "Diablo" sauce on the fire version of the sandwich. At the end of the day, you really cannot go wrong either way, unless of course you have a sensitive stomach (in which case you should probably go tame).

Happy Trucking!