Custom Built Food Trucks – Food Trailers
Call NMK: (503) 704-2450

NEWS

 

My Chef Lynn

my chef lynn video

Kastle’s Kreations

Just found out my cupcake biz made it into the top 101 cupcake shops in America! #23! Woot woot!

kastle s

My Chef Lynn on Yelp

Just saw my Chef Lynn truck and thought I’d try it out. Amazing food and hospitality!! She is so personable and takes good care of you! She has an open door policy (let me warm up in the kitchen truck since it was freezing!) I tried Thai lamb slider and chowder! Delicious hands down! Found food truck heaven 🙂

My favorite! Thai lamb slider!
My favorite! Thai lamb slider!
my chef lynn

PDX 671 & Guy Fieri

So… our package got lost in the mail, but we finally received our copy of Uno Magazine Guam’s “Guam At Its Best” issue (December / January 2014) and Gabe Lombard did an awesome job writing about PDX671 on page 96’s Food section!
Si Yu’os Ma’ase to Uno Magazine and to you, Mr. Lombard! — with Ed Sablan and Guy Fieri at PDX Six Seven One.

PDX 671

Washington Post Looks West in Admiration

 

A great article from the Washington Post

about Portland’s street food scene.

 

http://www.washingtonpost.com/lifestyle/travel/go-for-the-food-portland-food-carts-cross-borders/2014/03/04/c290a7e4-a3ec-11e3-b865-38b254d92063_story.html

PORTLAND, Ore. — The many accolades earned by chefs in this city are rooted in what the land offers. They succeed by adaptation to their environment.

That’s especially true with the city’s bustling food cart scene, which has become an incubator for great restaurants. Whether inspired by Norwegian comfort food, Peace Corps missions to the Republic of Georgia, or Thai “chaos in a bowl,” the menus reinvigorate and challenge both customer and chef to think harder and dream bigger.

The culture of Portland food carts — cheaper than restaurants and meriting just a couple-dollars tip (and sales-tax free, to boot) — allows diners to assemble their own multicourse tasting menu, provided they don’t mind a moderate walk or a quick bike ride. Luckily, most food trucks are assembled in pods scattered across the city, making it easy to visit multiple trucks at each stop.

Start in southeast Portland, where Viking Soul Food does one thing and does it well. The simple, steel-bodied trailer is adorned only with a red umbrella. A sign promises “marvelous handcrafted edibles,” and the menu is as stripped down as the cart itself.

Here you will find lefse, and not much else.

Like crepes without the milk and eggs, these Norwegian potato-flatbread wraps serve as a versatile bed for sweet and savory entrees that co-owner Megan Walhood’s great-grandmother put on the Christmas table every year. The fillings can include heavy-duty pork-and-beef meatballs or a local grab of mushrooms and Oregon-grown hazelnut patties.

The seasonal winter lefse presented a well-balanced mix of goat cheese, pears and walnuts under sherry-sugar reduction — fresh, elegant and simple. Another lefse of house- (er, cart)-cured salmon with pickled shallots and crunchy watercress presented a slightly lighter take.

The real star, though, may be the $3 appetizer of pickled herring and onions, meaty fillets that manage to be bright and salty without overbearing fishiness.

As a bonus, pop by the Brazilian House cart next door for the coxinha, a ball of shredded chicken and spices fried in dough into the shape of a drumstick.

Then walk (or hop on a rental bike) to a rising star of the culinary scene, Carte Blanche, where “Supreme Dictator for Life” Jessie Aron is willing admit to Thai influences from her days in the kitchen at the bicoastal sensation Pok Pok, but says her chief culinary driver is avoiding repetition.

“Usually when I explain the cart, the looks I get back are confusion,” Aron said. “We’ve gotten used to confusing the customer. Until they try the food. Then they’re just happy.”

Here you’ll get mysteriously-named bowls like “Mischief” and “Rum Tum Tugger.” Layered in a way that makes each bite genuinely different from the last are a fruit salad with diced pineapples, snap peas and corn in a sesame-miso crema, and a small heap of prawns.

Oh! The prawns! Crusted with coconut, cashew and kaffir lime, they are a revelation — sweet and citrusy, firm but yielding, the combination balances perfectly against a bed of jasmine rice. The eggplant in the vegetarian version was similarly impressive, glazed in a Thai lime-chili reduction and crisped to a satisfying crunch.

Before your next stop, consider one of Aron’s compost cookies. Don’t worry, this isn’t “Portlandia” gone rogue; it’s just the compilation of what they had hanging around. One winter evening, potato chips and raisins joined pretzels and chocolate chips in a salty-sweet, straight-from-the-oven collaboration.

Have you had enough yet? You have not. Because across the river is a slightly different take on international cuisine, borne of two former Peace Corps volunteers who met in the Republic of Georgia and decided to bring what they ate there back with them.

Behold, Kargi Gogo (roughly translated to “good girl”) and a carb-laden end to one night in town. Here you can go vegetarian and not miss the meat.

Start with the $8 pick-three combination, from which you can sample dumplings, a garlic-walnut puree wrapped in eggplant and khachapuri, a gooey blend of feta and a local sour pickled curd called sulguni inside a thin crust that doubles as perhaps the best grilled cheese in town.

The dumplings, khinkali, come with a brief introduction from co-owner McKinze Cook, who advises diners to lift them from the doughy knot at the top, flip them and eat them from the bottom. It’s an elegant solution to keeping the juices evenly layered over the filling. Eating the dough knot, she says, is optional.

Whether you take it all in one go or parcel it out over a couple days, Portland’s international cuisine remains on the fringes while the sun shines brightly on the stuff of more traditional childhood comforts: carts starring grilled peanut butter-and-jelly sandwiches, homemade marshmallows and gourmet BLTs.

So you’ll have to look. But for those with an open mind and a curious palate, an exciting reward awaits.

___

If You Go…

VIKING SOUL FOOD: 4262 SE Belmont St, Portland, Ore., www.vikingsoulfood.com , 503-704-5481.

CARTE BLANCHE: 3207 SE Hawthorne Blvd, Portland, Ore., www.carteblanchefoodcart.com , 971-258-2895.

KARGI GOGO: 950 SW Washington St, Portland, Ore., www.kargigogo.com , 503-489-8432.

___

Nigel Duara can be reached on Twitter at http://www.twitter.com/nigelduara

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Beaverton Wants FOOD CARTS!!!

Hey Beaverton residents,

the city is doing a survey as part of a Food Cart Feasibility Study.

Participate here:

http://www.beavertonoregon.gov/index.aspx?nid=1373

 

No Make Me a Sandwich

Now Make Me  A Sandwich

 

Website

http://nowmakemeasandwich.com

 

 

Now Make Me a Sando

 

 

The Latest NMK Projects

NMK’s new projects now include:

* Whole Foods (Portland)

* Yolo Berry Yogurt (Davis, California)

* Down Rigger Restaurant (Friday Harbor, Washington)

* City of Missoula (Montana)

* Clif Family Winery (Napa Valley, California)

Fulcrum Dining: Southern Oregon’s Finest Mobile Kitchen

Fulcrum Dining: Southern Oregon’s Finest Mobile Kitchen

http://fulcrumdining.com/2014/02/07/first-years-hog/

Fulcrum Dining is a catering outfit and food truck based in the Applegate Valley.  We specialize in cooking local and seasonal food supplied by our bountiful valley and amazing farmers.   With our food truck we provide catering and A la Carte services to select events in Rogue Valley  We also work with many local wineries to provide exceptional food pairings for their events.  Check out our calendar and updated menus to see where we are and what we will be serving.  

Contact us here for all inquires.

 

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Seattle’s Moving the Goods: Latke Press Sandwiches and More

Seattle’s Moving the Goods: Latke Press Sandwiches and More

http://napkinfriends.com/

http://www.youtube.com/watch?feature=player_embedded&v=uWXfX6R-qZ8

 

chef johnny.jpg

The Latke Press Sandwich comes to Seattle

Napkin Friends is a new food truck in Seattle that will forever change your definition of “sandwich.” Its signature panini, the Latke Press Sandwich, is a gluten-free game changer: rather than bread, this sandwich is served up between two golden-brown potato pancakes by renowned chef Jonny Silverberg.

Imagine, if you will, a sandwich in which the bread has been removed and replaced by two tasty latkes. What’s a latke? It’s Jewish for potato pancake. We’re not just talking any sandwich, though. We’re talking house brined, braised and smoked pastrami, horseradish cream, arugula and gruyere. We’re talking succulent Hempler’s bacon, smoked gouda, avocado and peppadew aioli.

You’re a vegetarian? How about honey crisp apple, sherry vinegar, caramelized onion, spinach and brie cheese with fresh herbs.

The finishing touches included adding some fantastic sauces or mustard and warming the Latke sandwich in a Panini press. What comes out is something that cannot be described except by tasting it. Let’s just say the first bite produces an OMG moment.

And BTW , for the less adventurous, all the latke sandwiches can be made panini-style or regular on a variety of delicious artisan breads.

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