Surviving your next gourmet food truck event.

Maybe someone has already written about this, but I'm not gonna check. 

I hear lots of stories from friends about their experiences with GFTs (gourmet food trucks, so I don't have to keep typing it out), with varying degrees of sadness and elation. The experience cannot be the same for everyone, but we can always strive to have control over a situation where one or more GFTs are gathered. While San Francisco's Off the Grid (OtG) is no stranger to me, I did attend my first Fort Mason Friday event with gusto. Despite freezing my digits and toes, I managed to compare and contrast our experience with everything I've come to expect down in Southern California. Here's the best advice I can give for those looking to explore their next GFT event.

1. RESEARCH - Find a list of trucks or tents (SF has lots)  attending, and study up on them. Ask your foodie friends for advice. Go on Yelp. Read their website menus. Decide on a plan of attack. Have you already tried some? Then try something new! My good friend Amber went to her first OtG already familiar with a number of GFTs. Her quote of the night was, "I need to find something I can't get at WalMart." (Note: The GFTs frequent an area by Brisbane's WalMart.com offices.)
2. DIVIDE & CONQUER - Hands down the best piece of advice I can possibly offer. When I attended an 80 GFT event at Santa Anita Park last month, I brought a friend. There was NO WAY we would be able to hit a tenth of the places in the amount of time we had. We had a printed list of who was scheduled to show, and we discussed on the drive up. Our #1 priority was lining up for The Grilled Cheese Truck, notorious for their endless lines. Despite our determination, there were at least 30 people in front of us when we arrived at start time, and the truck didn't even begin taking orders for another 30 minutes! In the meantime, we tag-teamed and managed to grab eats from Lardon, Tornado Potato, and Border Grill while still in line for grilled cheese. It was a productive alternative to just standing there.
3. HIT UP THE ATM - Maybe it wasn't well-marked, but OtG had no visible ATM at the venue. Many trucks, whether LA, OC, or SF, only accept cash (although most Orange County ones take cards). Even those that take plastic sometimes have technical difficulties and are forced to revert back to paper and coin. My eyes typically aren't bigger than my stomach, so $20-40 usually works well. Another idea that ties into "divide & conquer" is sharing your food with a friend. It cuts food cost in half, but you also need to know someone with similar taste. There's the possibility that you'll have to pay for parking, so pad your pre-determined amount by another five bucks, just in case.
4. USEFUL TOOLS - My preferred accessory is a messenger-style handbag. It frees up my hands, giving me easy access to my iPhone (for snapshots) and cash. I can also focus on my food knowing my belongings are securely stashed. Also, something I don't do, but am always envious when others remember, is bring a portable chair or table. Dining space is pretty limited at most events, unless sitting on the sidewalk/ground isn't an issue for you. If you have enough dining companions, designating someone to handle this detail while you "divide & conquer" on their behalf is beneficial to everyone.
5. ARTICLES YOU SHOULD TRY TO BRING - Kudos to OC GFTs for remembering cleanliness is next to godliness for some of us. The hand sanitizer they provide is a decent alternative, but handiwipes are a lifesaver. Complain all you want about OCD behavior, but I'll be the one without greasy hands after devouring my Icon chicken drumstick from Iz It. A bottled water is a neutral palate cleanser, plus saves you a buck that can be used elsewhere. Oh, and a reusable bag is great if you plan on bringing home leftovers. Throw in one or two plastic containers, and you're good to go.
6. DRESS APPROPRIATELY - Dressing to impress is not a good idea. Ladies: pull your hair back, unless you want it to whip your face when trying to eat. If the sun is still out, use sunscreen. The best GFT outfit involves jeans; they've got pockets for money, and double as a lazy napkin. Lastly, wear comfortable footwear. You're spending most, if not all, of your time standing around. Something cushioned (Flip flops don't count.) will protect your toes from the elements and passers-by not paying attention.
7. TIMING IS EVERYTHING - If an event starts at 5, don't show up at 7. Try to park by 6 at the latest. The first time any OtG or other GFT festival happens at a new location, they always run out of food. While they learn from the experience, that doesn't guarantee you can cruise on in an hour before it's over and expect to get what you want. All lines get worse as the event progresses. Arrive early and leave while it's still tolerable.

If you manage to utilize even two things on this list, I can safely say you'll be better off at your next GFT event. It's been about a year and-a-half since I've started getting into them, and this is all from trial and error. I still make mistakes (Open toe wedges in SF on a Friday night. Really?), but still come out with a more positive experience than if I didn't bring cash or arrive early. 

For the brekkie fans: Free Jamba Juice Energy Drink (TODAY only)

I love free stuff. If it doesn't require me to sleep on a sidewalk overnight, there's a good chance I'll be there. Take for example, my impressive haul at the grand opening of Henry's Farmers Market last year:

Those kinds of scores don't come along often, but that's alright. There's enough free stuff year-round to keep me content. Which leads me to today's special.


Visit your nearby Jamba Juice starting at 2pm local time for a very free can of their new All Natural Energy Drinks (Note: This is only for the first 100 customers, so if you're having an early lunch, it ain't happening.). Flavors to choose from include Crisp Apple, Strawberry Banana, and Blueberry Pomegranate. Manufactured by Nestle, these are created with real fruit and natural caffeine. A lightly carbonated beverage to boost the afternoon or morning slump! 


There are three Jamba shops within a 10 mile radius of me, so I'm thinking there's at least one near you. To locate your nearest Jamba Juice and read up on their new drink, you can go here. Maybe I'll have this tonight when I pull my all-nighter watching the royal wedding?

41 olive - for those with good taste (buds)

Dining establishments at Irvine Spectrum have come and gone (Fox Sports Grill, Rock Bottom Brewery, The Fish Market, etc.), but specialty shops appear to have a more lasting impression on patrons. Think Anthropologie, Vans and L'Occitane en Provence. While most storefronts are geared towards only men or solely women, the massive windows of 41 olive provide a fishbowl glimpse into a place anybody can appreciate. According to branch manager Malti Naran, even little children are game to taste testing; they also have strong opinions of what's good, too!

With a loft layout, entrants are exposed to all facets of the store from the moment they step inside. The majority of wall space is lined with dark cabinetry and an overhanging shelf. The row of metallic vessels, called fusti, not only decorate the room like a crown molding, but contain an array of imported vinegars and olive oils. Tasting cups and squares of bread entice curious appetites to sample the wares of 41 olive. I immediately gravitate towards the white truffle oil, an Italian treat containing no extracts; just a divine richness that almost makes one feel guilty for having. It is such an indulgence that it has its own pricing structure, but more on that later.

The idea for this particular shop came to Malti last year, while attending her son's graduation back East. She stumbled upon a place that enabled customers to purchase tasty elixirs that were bottled on the spot. No need to wonder how long an item had been sitting or how it tasted. It was a great find that she knew would work well, provided she found a captive audience who appreciated the culinary arts. Amid celebrity chefs, food trucks and diverse ethnic neighborhoods, they settled upon the family-oriented entertainment venue.

Flavors are as diverse as one can imagine, but the olive oils are placed into two distinct categories: varietals and infused flavors, and are arranged from mild to robust. While trying everything seemed ambitious, I sampled some unique-sounding tastes, specifically the dark chocolate and peach balsamic vinegars, made from white Trebbiano grapes. Their intensity from sipping them straight up was more than I expected, so switching back to olive oil was a perfect way to finish my tasting. At the pairing bar, they plan on holding private events for foodies looking to expand their horizons. One of their more popular flavors is the oil infused with herbs de Provence, prominently placed at one end of the bar.

Pricing for all flavors (minus the specialty salts and white truffle oil) are as follows: 375ml bottles are $17.99 and 750ml bottles are $29.99. White truffle oil has separate sizing: 60ml for $14.99 and 200ml for $29.99. Bottling, sealing and labeling occur while you wait, giving a personable feel you don't find in most stores.

During my visit, I spied a quartet of older gentlemen peering through the window, a mother-daughter team with bags in tow, a couple of college students, a young couple, and a mother and child all peruse or inquire about 41 olive's inventory. It looks as though their concept knows no bounds, or at the very least, is sparking curiosity with the home chef in all of us.

41 olive
85 Fortune
Suite 315
949.892.6665
website forthcoming

I Watch TV - Part Three (or My DVR is gonna HATE me)

It's the first full week of April, and what's going on? A whole lotta tasty television. Seriously! Classy chefs, frugal finders, one business savvy Aussie, and Marcel (not the monkey) are taking over cable. Check it out.

Extreme Couponing: The Series (TLC) premieres tonite! My obsession with saving money has never been so piqued as when they aired the stand alone episode in December. Now, my stockpile has enough toothpaste, shower gel, pasta and tomato products (all for under a buck) to get our household through the next year. It's original and brilliant.

Top Chef: Masters (Bravo) also cooks up another season of diva-lite culinary competition, immediately following this evening's Top Chef: All-Stars Reunion. Curtis Stone is having the best 12 months, ever. First, he kicked ass on The Celebrity Apprentice last year. Second, the man is already a judge/investor on America's Next Great Restaurant (NBC), which I'm kinda digging. Of course, the handsome Aussie has this respected gig. Stone even gets the title of spokesperson for Great Grains Cereal. Would never have expected this take-home chef to gain such momentum, but he has.   

Marcel's Quantum Kitchen (SyFy) is already on its third week, and I admit to loving the scientific side of Marcel's.......hair. Kidding. His ego may be greater than the tank of liquid nitrogen in their catering kitchen, but he's earned it. Whimsical, artsy, delicious. He hits all the high notes with their menu masterpieces in this original series.

What I wake up for: The Texan at Pat & Oscar's

 Hello sunshine!

My favorite brekkies typically revolve around local joints: Break of Dawn, Plum's Cafe, 'Carolyn's Kitchen', etc.. However, I don't discriminate when it comes to my favorite meal, so I'll check out a franchise if it's tasty fare. That's how I ended up at Pat & Oscar's (a.k.a the San Diego breadstick folks).

One rainy morning, I ran into my local Coffee Bean & Tea Leaf (or was it Jerry's Wood-Fired Dogs?) for some nourishment, when I spotted a sign in P&O's window "Now Serving Breakfast". Of course, I inquired. They started offering this quite recently - in the past month or so. The selections include:

• French toast kissed with vanilla and orange
• 'Pat's Veggie' burrito filled with mushrooms, green chiles, green onions, scrambled eggs, mozzarella, and topped with pico de gallo and avocado
• and 'Ronnie's Special' pizza utilizing housemade dough, country gravy, mozzarella, cheddar, tomato slices, scrambled eggs, bacon and basil (Whew!)

What took my breath away, though, was a pic of the Texan skillet scramble, which I ultimately ordered a few days later. Bits of brisket, green chiles, green onions, cilantro, avocado, pico de gallo and cheddar. Oh my. Thank you to the kitchen for making my dish even though it was 20 minutes after service ended.

While I typically don't enjoy condiments with my food (unless we're talking hot dogs), the pico de gallo really brought together all the components. Cilantro gave a bright flavor. Avocado cut through any heat. The brisket was rather subtle, but gave the dish enough meatiness for me to savor. 

Oh, and I forgot to mention it being served over breakfast potatoes. Everything was so tasty, I didn't really notice them, but I did love my cinnamon breadstick it came with. There's also a garlic and toast option, but I needed a little sweet treat to end my Sunday brunch.


Brekkie is served on the weekends only, from 7:30-11 a.m. For a list of their Southern California locations, click here.

Japanese Bread Bears.....so darn cute!

My acquaintance (I say that because we've never met, but are friends on Facebook, thanks to a mutual) Michelle posted this on her Wall earlier, and I just didn't think it was cool enough for the freelance blog. Looks like something one would find if Daiso and Andersen Bakery did a collaboration. 

All together now, "Awwww!"

*(Thanks to the folks at this website for making my day even better!)

Sam, I am (a fan).

Last month, I had the pleasure of meeting a culinary personality that I admire.  His name is Sam Zien, but is better known as Sam the Cooking Guy.  Now before you wonder why I'm not talking about a restaurant I ate at, I wanted to take time out and acknowledge a guy who is not only inspiring, but entertaining too.  Oh, and he has 12 Emmys for his hard work, so show some respect!

Sam was like a lot of us, working at a place where he wasn't exactly happy at.  He wanted to do something he was passionate about, and so Sam quit his job and began working on an idea he had.  It was a travel show that would educate viewers on how to familiarize themselves with the food, culture, transportation, etc of a foreign country.  His first series of segments would be on Tokyo, and he was preparing to film a demo when 9/11 happened.  That changed everything.

Having no current employment, a show idea that wasn't really feasible anymore, and bills to pay, Sam was at a bit of a crossroads: Settle for some other job, or try a different show?  With the support of his wife, he decided on a cooking show (despite the fact he had no formal cooking experience whatsoever).  What would make him stand out in a sea of cable and PBS broadcasts?

His approach was to make food that was simple, yet delicious.  I wouldn't compare him to anything semi-homemade, but Sam makes a point of utilizing ingredients viewers can find at their local grocery store.  He also has some straightforward cooking techniques, which would make even the most novice of cooks feel at ease.  Sam the Cooking Guy was picked up by a local San Diego television station, and the rest, as they say, is history.

A second show, Just Cook This!, is a national series on Discovery Health channel.  He's also got three  two cookbooks published, with a third on the way focusing on grilling.  Sam also (normally) holds monthly cooking classes, but at the moment, I believe he's on hiatus preparing for the newest addition to his family.  He did a live version of his show last month, where part of the proceeds went towards the Salvation Army Kroc Center Scholarship Fund.

Why am I a fan of Sam?  He's a regular guy who likes to cook.  He has a recurring habit of burning his mouth when trying his dishes (it's called patience, Sam).  He's the Jewish guy who taught me how to make adobo I get compliments on.  I'm reminded that cooking is both fun and rewarding.

If you are in Orange County, you can catch him on Cox channel 3.  Sam the Cooking Guy is 100 episodes strong and is broadcast throughout the state, as well as in Nevada, Arizona, Virginia and Georgia. Here's the link to find your local station.

Yes, Sam.  I am a fan.  I also ate green eggs and ham in kindergarten.  That's probably why I love brekkie so much.