February 13th, 2017

Good Eggs: More Than A Name

Posted in Consumer Trends, food tours, Food Trends, Grocery, Locally Grown, Organic, Recipes, Retail, Trends

Research Chefs

Good Eggs: More Than A Name

Founded in the summer of 2011, Good Eggs is an online market that delivers local, organic, sustainable foods and groceries to the San Francisco Bay area. With same day and next day delivery options, Good Eggs aims to connect people who love food directly with the people who make it.

One mission of Good Eggs, as my guide Angelica described during my site tour, is “to grow and sustain local food systems worldwide in order to change the supply chain from the ground up, making it better for everyone.” This noble and ambitious mission shines throughout the operation.

Chef Consultants

Unlike its online competitors (think Instacart, Amazon Fresh), Good Eggs receives their products straight from farmers and suppliers, rather than tapping into an existing market chain. They have established direct relationships with their producers and in turn have created a very efficient, mutually beneficial system of operation.

This direct relationship between producers and customers also puts Good Eggs in a unique position to see culinary trends develop in real-time. Angelica noted the popularity of local foods, especially produce, Korean ribs, ramen, the return of pasta, and bone broths in 2016 and sees no slowing down going into 2017.

Additionally, they’ve seen a push for easy weeknight meal solutions for busy families, especially those with young children. Dinners that can be prepared relatively quickly and without much fuss that still maintain healthful, natural, and craveable qualities are ideal. You can even get inspiration from unique, easy to follow chef developed recipes that are found on their website.

Restaurant Consultants

Good Eggs is working hard to drive away the misconception that natural markets are only within reach of those of a higher socioeconomic class by offering competitively priced groceries and a spectrum of comparable products. They’re also aiming to ensure that EBT and WIC benefits will eventually be allowed for use in their market.

In asking what one thing Angelica wished shoppers recognized about Good Eggs, she replied “We want customers to understand that Good Eggs is the simplest way to get groceries every week. That we’re priced the same as major markets, but we source directly so it’s as fresh as if you were getting them from a farmer’s market.”

Seem too good to be true? You be the judge.

Corporate chefs

If you’re in the San Francisco area give Good Eggs a try to see for yourself if they stack up. I can tell you first hand that after visiting their facility, I’m impressed not only with their food, but with their people. They truly believe in what they do and are determined to change the world.

Plus, where else are you going to find a whole pig’s head?

I can’t wait to see what they do next…

Culinary Consultants



Tags: , , , , , , ,
December 20th, 2013

Texas BBQ

Posted in About Allison, food tours, New Foods and Flavors, Pork, Recipes, Restaurants, Trends

With all the talk about Franklin’s BBQ in the national news, Austin is quickly becoming the new BBQ capital of Texas. Sound a little premature? When Lockhart was declared the official Barbecue Capital of Texas during the 1999 House regular session, the little town of 12,000 seemed untouchable. And Lockhart is still famous from coast to coast for its BBQ, with visitors topping 250,000 per year. So it seems a little bold to proclaim Austin the New BBQ Capital, right?

Before we backup our assertion about Austin’s place in Texas BBQ, a little about the 4 distinct styles of Texas BBQ:

1 – East Texas BBQ: typical Southern BBQ (chopped meat, predominantly hickory smoke in a sweet tomato BBQ)

2 – Central Texas BBQ: “meat market style” (the meat is dry rubbed and cooked over pecan or oak, sauce is thinner and served on the side, served sliced on a tray with sides and condiments)

3 – West Texas BBQ: “Cowboy Style” with mesquite wood an direct fire

4 – South Texas BBQ: BBQ sauces made with molasses, barbacoa and cabrito

East and Central Texas styles represent the most widely known types of BBQ nationally, with West and South Texas enjoying more recognition at the regional level.

So is it even possible to knock Lockhart off the top of the chart? To understand just what the Austin BBQ scene is up against, let’s look at the 4 BBQ joints that made Lockhart famous:

Blacks Barbecue: opened in 1932, Blacks is the longest running Texas Barbecue restaurant to be owned by the same family. They offer lean and fatty brisket, beef ribs, pork ribs, turkey and chicken. Their brisket is their number one claim to fame, and they are consistently on the “Texas Monthly Top 50 Texas BBQ” list. Look for the opening of Terry Black Barbecue here in Austin in early 2014. Mark and Mike Black will be bringing authentic pit smoked BBQ to Barton Springs Road. Oh yeah, and this was cause for a family dispute:


Kreuz Market: (pronounced “Krites” Market) opened in 1900 and changed hands in 1948, and then again in 1984. They have a ‘no sauce’ policy, as they feel it covers up the flavor of their meat. They serve fatty brisket, lean beef clod, beef ribs, and prime rib, sausage, turkey, pork chops, pork ribs, and pit hams. They sold their original location in Lockhart due to a family dispute, and moved to a different location outside of town. They are a current “Texas Monthly Top 50 BBQ winner”.

Chisholm Trail Barbecue: a lesser-known and less established BBQ joint that opened in 1978. They have a cafeteria-style line and brisket, ribs, turkey, chicken, and sausage.

Smitty’s Market: Owned by one of the members of the same family that runs Kreuz Market, they took over the building that Kreuz had been in since 1900 They serve brisket, beef shoulder, pork chops, pork ribs, prime rib, and sausage. They were last in the “TMT 50 BBQ” list in 2008.

So let’s talk about Austin BBQ: it is making a gigantic splash on the National BBQ scene. The current grand champion of BBQ in Texas and the US, Aaron Franklin’s brisket is no joke. But when you look at the impressive list put out every 5 years by Texas Monthly (May 2013) you cannot help but notice: 5 of the Top 50 are right here in Austin. That is to say a full 10% of the list is devoted to the BBQ of Austin. Houston, Dallas, and San Antonio can only boast 2 BBQ joints each, and they are all bigger markets than Austin.

So let’s take a look at what makes Austin, TX BBQ so special:

Franklin’s BBQ (pitmaster: Aaron Franklin): His BBQ brisket is so good, that Bon Appetit named it the best BBQ in the country for 2011. After that, well, the rest is history. Then this year, Texas Monthly gave it the top rating as well (5.0). Considered the new king of BBQ, Mr. Franklin has confirmed expansion of his establishment, with the addition of a full-blown smokehouse. His espresso BBQ sauce can be found at local grocer HEB here in Austin. Fans of his BBQ rejoice: you may not have to wait 4 hours ever again, once the smokehouse is built…or maybe you will…… Rating: 5.0

John Mueller Meat Co (pitmaster: John Mueller): Ironically, Aaron Franklin got his start with BBQ under the tutelage of John Mueller. Mueller, of the Taylor Muellers (Louie Mueller BBQ of Taylor is in the Top 4), is infamous for his rather unconventional lifestyle, and recently opened John Mueller Meat Co, after a disagreement with his sister. (She reopened their former joint venture as the newly renamed La Barbecue). Best thing on the menu? Beef ribs and fatty brisket. Rating: 4.5

La Barbecue (pitmaster: John Lewis): owned by LeAnn Mueller, the joint gets its name from an abbreviation of her first name. She hired John Lewis, who worked previously at Franklin’s to helm the pit after a spat resulted in John Mueller’s exodus. Lewis uses a mixture of pickle juice and yellow mustard for his wet rub for better flavor penetration. Rating: 4.5

Lamberts Downtown Barbecue (pitmaster: Zach Davis): its claim of “Fancy Barbecue” may leave you with a little concern, but the upscale environment does not detract from the interesting combinations of meat. Pork ribs with fennel and coriander, yep. Achiote and Lime chicken, sure thing. Although cooking with a gas-fired smoker is not BBQ in the most traditional sense, they still receive high marks from Texas Monthly. Rating: 4.25

Stiles Switch BBQ & Brew (pitmaster: Lance Kirkpatrick): Lance got his start under Bobby Mueller of Louie Mueller BBQ in Taylor (those Mueller’s hold a lot of influence) and opened Stiles Switch with the backing of Shane Stiles. Again the specialty here is brisket and beef ribs.

So if you were to say who is the most influential BBQ family in Austin and the surrounding towns, it would be the Mueller family. Whether they are working the pit, or teaching the next generation of BBQ genius, they are the family we all need to watch.

In late November, I started to hear buzz on the internet: a lot of buzz. A place called Kerlins BBQ, off the 1700 block of Cesar Chavez on the East side, was getting rave reviews about its brisket, pulled pork and pork ribs. Located right next to Vera Cruz All Natural, and owned by Bill Kerlin, and his wife Amelis Paz-Kerlin, the setup includes a separate smoker trailer, a serving trailer, several picnic benches, and games while you wait. With nearly 2 decades of restaurant experience between the co-owners, the truck started out like many do: cooking really good BBQ for friends.

From there Mr. Kerlin entered his very first BBQ competition in Wimberley, TX. With a smoker made from a 55-gallon drum and another $50.00 smoker that he borrowed from a friend, his team garnered the sympathy of the neighbor who lent them a string of lights for their BBQ setup. That may have been a mistake, as Mr. Kerlin’s team took 1st in pulled pork, 1st in chicken, and an overall grand champion. A rookie earning the G.C. is something rarely seen on the BBQ circuit. Then a call to come to the American Royal Invitation 2013 would have to wait: there was a food truck to tend.

Ascribing to the same “serving until sold out” mantra common among other “meat market” style places, I knew I had to show up early if I was going to sample the good eats. I was there by 11:30 and all the desserts were already gone. I would need to come back another day to sample the pumpkin flan and banana pudding (all desserts are made by Amelis). Everything is made at Kerlin’s except of the sausage, but don’t worry, there are plans in the works to update the equipment and start making their own.

Do you see that? That’s some seriously delicious brisket. The fat rendered perfectly was reminiscent of bacon with a nice 1/4 “ smoke ring. The Kerlins use pecan wood where others use post oak, and you can taste the difference.

The pork shoulder is slightly smoky, slightly sweet with tons of moisture from the fat. The ribs with a brown sugar and molasses rub were fall off the bone tender with a hint of pepper on the finish. Sausage from Smokey Denmark down the street, is tasty, but it does not have the signature flavor of the others house meats. House-made pickles are large cut, tangy and slightly salty with a small amount of heat. Blue cheese coleslaw is proper ratio of slaw to dressing with real blue cheese notes. It’s a little unconventional, but pairs well with the brisket, and pork shoulder.

So are you hungry?? I know I am!

August 30th, 2013

Austin Food Truck Trends

Posted in food tours, New Foods and Flavors, Restaurants, Trailer/Street Foods, Trends

If you are looking to expand your menu and want to know what trends are relevant, you need look no further than what is cooking up in food trucks in your own backyard.

The menu adoption phase occurs in 4 phases: inception, adoption, ubiquity, proliferation, and ubiquity. In the inception phase, ingredients are introduced that are well ahead of a trend (think Chipotle in the 1990’s, or Pimento Cheese in the 2000’s), and are used in very traditional ways. In the adoption phase, those establishments in the “wait-and-see” mode take the trends from the inception phase and integrate them into a more familiar platform. In the ubiquity phase, a trend has grown to be accepted by most segments. Finally, in the proliferation phase, the trend is widespread and solidly integrated.

According to Data Essential, the inception phase in the menu adoption cycle is most likely to occur in fine dining establishments and food trucks for several reasons. For food truck establishments, portability, affordable risk, and around the clock snacking drive sales. Food trucks have the reputation for being trailblazers. By offering innovative and out-of-the-box menu items, using high-quality ingredients and unique presentation with an approachable price point, food truck establishments target the demographic that likes adventure on a shoestring budget.

So let’s talk about some trends from the food trucks in our back yard here in Austin:

1) Comfort with a Twist

In the spirit of “Keep Austin Weird” a few food trucks are taking classic dishes and breathing in new life. Familiar comfort dishes meet unconventional ingredients.

Take for example, the food at Goldis Sausage Company. Sausage is the focus here, but who would think Mac N’ Cheese sausage (shown below) would be so popular? Creamy Mac N’ Cheese stuffed inside a sausage casing is smoked then grilled. As your teeth snap through the charred crust, you are rewarded with creamy cheesy macaroni.

Other interesting flavors include Blue sausage (pork, blueberry, maple, and mint), Honey-Orange-Mango, Thanksgiving Sausage (turkey, pork, stuffing, pumpkin, cranberries, pecans), and Apple Pie Sausage (pork, apples, spices, and pie crust).

How about the biscuits at Biscuits N’ Groovy? The Biscuits + Groovy features house made biscuits with Bootlegger Brown Ale Gravy, sausage and chives. The Johnny Hash has gravy, cheese potatoes, sausage, bacon, and chives. Both dishes are a new riff on a familiar recipe, comforting yet unique. And while you are at it, bring in your old mix tapes to trade for others for a fun music exploration!

At Fried and True, everything is deep-fried. That includes your favorite comfort food, grilled cheese. Light and airy homemade batter surrounds plain thin sliced white bread and a generous helping of real American cheese. Drizzled with Sriracha, and served with house-made Ranch dressing, it’s a delicious childhood memory brought to life with a dash of spice.

You can also try the deep-fried brownies and cinnamon roll bites, or the deep-fried fluffer nutter sandwich.

I think we can all agree, that when it comes to dessert, there is nothing more classic than chocolate chip cookies.

Torchy’s Tacos takes that classic and turns it on its head. Little Nookies are balls of chocolate chip cookie dough, battered in corn flake batter, then deep-fried. They are served with powdered sugar and maraschino cherries, and are one of those desserts that evoke ‘the moment’: you know, when something is so good, that you are quiet, focused, and in a flavor swoon?

For Austinites, the Texas heat can only be combatted with ice cream. The best place in Austin for great ice cream is Lick. They use local and seasonal ingredients to create unique flavors such as beet ice cream (roasted beets and fresh mint), and Candied Tomato, Basil, and Balsamic (fresh Texas tomatoes and balsamic vinegar swirled with fresh basil ice cream).

2) Shrinking World

We cannot ignore the pull of ethnic tradition. The foods of distant lands have never been more approachable and popular than they are now. Milennials in particular, crave foods from other countries. Emerging cuisines such as Korean, Japanese, and Peruvian delight the palates of well-travelled consumers who yearn for that food at home.

Austin’s own Fresh Off The Truck offers Asian-inspired Musubi hand rolls and gourmet-shaved ice. One of the most popular rolls on the menu is the S.S. Musubi roll (Spam, shrimp tempura, cucumber, avocado, Shoyu, and spicy Asian sauce). F.O.T Macaroni salad is made with cucumber, pineapple, and pickled carrots. While you are there, don’t forget to try the Mr. Miyagi: house-made shaved ice with mango syrup, mango, vanilla ice cream, chili sauce, and chili powder.

At the Texas Cuban, the focus is on pressed sandwiches with a Mexican flair as well as plantains done three ways: mariquitas (thin-sliced deep-fried plantains), tostones (smashed and double-fried thick-cut plantains), and maduros (deep-fried sweet plantains).

Frank’s has some of the best house made and local artisan sausage and smoked meats. The Notorious P.I.G. consists of tender smoked pork, bacon, jalapeno, sage sausage topped with mac n’ cheese, and Dr. Doppelganger BBQ Sauce. For a side, try the Reuben fries (waffle fries topped with Swiss cheese, sauerkraut, corned beef, and Thousand Island dressing).

With savory pancakes “so good they broke up the Beatles”, the food at Yoko Ono Miyaki is Japanese with a strong Southern influence. Try the Texas Style Okonomiyaki, with brisket and BBQ sauce, or the Cajun style with Boudin and creamy Sriracha lime sauce. For dessert, the melon, sesame peanut butter, or lychees milk shake.

3) Focus on Health

For more and more consumers, health is the focus of the daily diet. As the obesity rates consistently increase, vendors at food trucks are offering more healthful, yet flavorful options.

East Side Kings is one the premiere trucks in Austin, brought to you by Top Chef Texas, Paul Qui. “So good, it make your eye roll back”, yes, indeed. The items on the menu are craveable, yet unique. For starters, the Beet fries are a sure hit: roasted beets are dusted in cornstarch then fried until crispy. They are served sprinkled with Togarashi spice and green onions with Kewpie mayo for dipping. The ESK grilled cheese is a whole new twist on grilled cheese, with Brie on Hawaiian roll; it’s layered with green apple kimchee, Nori, green onion, gochujang, and sesame oil. The perfect summer refreshment is the Watermelon Kale salad (grilled kale, pickled watermelon, miso Kewpie dressing, crispy chicken skin). Broccoli pops served with sweet chili miso are a simple snackable finger food.

For healthy sandwich options, nothing beats the Edamame Fritter at Austin Daily Press. Creamy edamame is prepared falafel-like and topped with ginger-peanut chutney, cilantro, mint, and onion. The house falafel sandwich with hummus, roasted red pepper, yogurt, and pickled cucumber salad with Feta. With some of the best house-made pickles in the city, including cauliflower mix, Asian spice pickles, and sweet & hot mix.

The food truck, Mister Fruitcup, run by Justin Avalos, centers its cuisine on healthy fruit cups in a multitude of flavors. The food truck even employs a nutritionist, one of the only ones in Austin to do so. Ranging from classic sweet offerings to more savory options, the menu has something for everyone. Try the Vermont for apples, cranberries, pecans, Vermont Cheddar, and maple-balsamic glaze. The Napa, with cherry tomatoes, watermelon, fresh Mozzarella, basil, balsamic glaze takes a whole savory slant on the fruitcup. My favorite, Mr. Natural, includes vegan chocolate donuts, strawberries, blackberries, oranges, chocolate sauce, yogurt, and granola, is so good you may want to get your own.

We all know Austin is a vegan friendly town, and Rockin’ Vegan Tacos offers a wide range of healthy vegan, and tasty tacos. The Grilled Avocado Reale features grilled avocado, grilled onions, refried black beans, vegan pepper Jack cheese, cilantro, and creamy Verde sauce. The Rockin’ Vegan Brisket BBQ Taco is all vegan, but very tasty. Veggie tacos with mushrooms, spinach, caramelized onion, and corn are approachable, even for a carnivore:

4) Local/Artisan/Regional

The slow food movement is still going strong, and farm-to-trailer cuisine has never been hotter.

Torchy’s Tacos is the king of the local food movement. The Crossroads Brisket Taco with smoked beef, jalapeno, cilantro, Jack cheese, avocado, and grilled onions is a classic Texas combination. The Democrat features barbacoa, avocado, Queso Fresco, cilantro, onion, wedge of lime, and tomatillo salsa. The Republican with grilled jalapeno sausage, Pico de Gallo, and poblano sauce is a spicy answer to your hot dog craving. For the vegan, the Independent is a sure bet, with fried portabella, refried black beans, roast corn, escabeche carrots, Queso Fresco, cilantro, avocado, and Ancho aioli.

The Noble Pig is nationally known for its handcrafted meats, such as duck pastrami. While it’s not a food truck, it deserves a nod on the list. With house-made pickles and 1000 Island dressing, the duck pastrami is the standout on the menu. The pressed cauliflower and cheese is also a unique grilled cheese experience. Pimento cheese with smoked green onions, romaine, and olive oil pickles is a wonderful homage to the classic pimento cheese sandwich.

For the best Pork Confit sandwich in Austin, look no further that Melvin’s Deli Comfort. On chewy bread with Brie, house mustard, and greens, it is fall apart tender. The Hot Beef with roasted beef, grilled onions, hatch chiles, Jack cheese and green chile aioli is a decidely Texas twist on the deli sandwich. The Corned Beef, piled high with mustard and melted Swiss on rye has some of the best corned beef on the planet, not overly spiced, tender and fall apart.

5) Indulgence

One trend that will not go away is indulgence. While there is an upswing in health-conscious eating, there will always be consumers that crave the indulgent bite, and they are willing to overlook the calorie count of a dish to fulfill that craving.

Austin Daily Press, which we touched on earlier, also has a talent for the indulgent. The Fat Albert, made with breaded deep-fried Mortadella, sweet red pepper relish, house-made whole grain mustard, and Monterey Jack is a decadent, delicious sandwich to eat with two hands. It’s hearty and filling and a perfect blend of flavors. The Pineapple Express with roast chicken, ham, pineapple, ginger chutney, and Monterey Jack is sweet and spicy. For dessert, the Blue Balls, made with deep-fried blueberry banana bread, and vanilla glaze are a memorable ending.

At Hey! You Gonna Eat or What?, the Shiner Monte Cristo is the star of the show. Layers of smoked ham, Mesquite turkey, Cheddar and Provolone are sandwiched, and then battered in Shiner Beer batter. The house-made cherry-fig jam is the perfect counterpoint to the crispy, breaded, gooey sandwich. For a South American flair, try the Chilean Chacarero, with hickory smoked brisket, Beefsteak tomatoes, fried green beans, and chipotle chimichurri. Simple goodness comes in the form of the Lonestar BLT, with thick cut apple wood bacon, fried green tomatoes, lettuce, and poblano aioli.

Anthony Bourdain has featured Gourdough’s, the “Home of the Big Fat Donut” on his show. The truck is now so popular that the owner’s have now opened a brick and mortar with the name Gourdough’s Public House. With donuts the likes of the Squealing Pig (bacon, strawberry jalapeno jelly, cream cheese icing, and candied jalapenos); and donut burgers such as the Ron Burgundy (grilled angus burger, bacon, fried egg, American cheese, cilantro, guacamole, tomato, and mayo, all served on Gourdough’s famous donuts), Gourdough’s Public House is a one of a kind establishment. Finish off with The Big Cheez, fresh Mozzarella wrapped in donut dough and then deep-fried.

So one last question….you hungry???

November 14th, 2012

Austin Pizza Tour: The Backspace

Posted in food tours, Restaurants

For our second stop on the Austin Pizza Tour, we stopped by The Backspace. The brainchild of Shawn Cirkiel, it bases its delicious pizza on the pizza of Naples, Italy. The focus at The Backspace is on fresh and local, so we were curious to see just how well they delivered on that promise.

The Backspace is a cozy little space with an authentic wood-fired oven and interesting and eclectic décor right in the heart of downtown Austin.

Unbeknownst to us, there is a required reservation for seating. We should have known of course, that since it was Friday, that the prospect of seating might be just a bit challenging. While we waited we snapped a picture of Jake and Jairo the pizzaioli at The Backspace:

I guess we were in luck that night because we were able to get our seat at the bar. Once we knew we could settle in and relax, we made our choices from the menu.

For our appetizer, we choose the squash antipasti (local squash, pumpkin seed pesto, Pecorino Romano).  While squash is one of my favorite vegetables, this dish would have been more delicious if it came out with a nice butternut or Kuri squash instead of the summer squash that was the base.  I am sure it was just what I expected in my head that had me disappointed, as the dish came out in a smoking hot cast iron pan, topped with a deliciously smooth and garlicky pumpkin seed pesto.   We really enjoyed it, but we were here for pizza, and it was pizza we were going to get!

We ordered the fennel sausage pizza (shaved fennel sausage, mozzarella, roasted red peppers, and basil). We added an egg to the sausage pizza because we were craving breakfast for dinner.


What a beautiful pizza! The sausage was amazing and very savory. Of course fennel is one of my favorite herbs, but the sausage on this pizza is some of the best I have had ever had. The Backspace only uses San Marzano tomatoes to make their pizzas, a fact that the hostess says is a big source of pride for the establishment.

For our next pizza we ordered the bianca (arugula, Mozzarella, ricotta, and Pecorino Romano).  I have to be honest, while the cheeses were very fresh and local, the sheer amount of arugula on top of the pizza was overwhelmingly bitter.

Just look at that blistered crust though!  How can you help but tear into a slice!

We were definitely happy with our selections here at The Backspace and will definitely come back for more.


November 23rd, 2010

Pork Belly

Posted in Food Shows, food tours, Travel

Chefs love pork belly.  It lends itself to so many different preparations, cooking techniques and flavor combinations.  It is one of few food items that have the unique ability to absorb the flavors of what it is cooked or served with, while maintaining its own flavor and texture.  It can be sweet, it can be salty, it can be smoky.  It can be all of the above at the same time. 

Read more »

Tags: , , , , , ,
July 20th, 2010

Exploring the NRA Show

Posted in Food Shows, food tours, Trailer/Street Foods, Travel

The National Restaurant Show was held a few weeks ago in Chicago, IL.  While it seemed to be smaller than in past years, I still found a few interesting items and ideas.  Let’s start with the “Best of Show”, for me it was the Cholive. 

Read more »

Tags: , , , , , , , , , , , , , , , , ,
May 21st, 2010

Portable in Portland

Posted in About Allison, food tours, Trailer/Street Foods, Travel

What makes a meal memorable?  The atmosphere, the flavors, the presentation?  For me all of these things, but what is most important is the people you share the meal with.  The stories behind the chefs or purveyors dishing up the food are fascinating to me, as they are often as unusual and varied as the meals themselves. 

Read more »

Tags: , , , , , , , , , , , ,
April 13th, 2010

Austin Food Tour

Posted in food tours, Trailer/Street Foods

Hey Everyone!

Recently, I gave a food tour in Austin.  Not your typical foodie tour, but a special tour that showcased trailer food.  Really?  Trailer food you ask?  I can guarantee this food is some of the most innovative, exciting and flavorful stuff out there, and all at a great value too.  Airstream trailers are a popular choice for trailer food vendors, a throwback to retro design, while the food inside is anything but. 

Read more »

Tags: , , , , , , ,