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Food Trucks; The trend that keeps on trending!

When you first hear "food truck," what automatically pops into your mind?  Street food, greasy burgers, pretzels and cheap sandwiches?  Well nowadays the term food trucks refers to the most gourmet food you can find.  All over North america, this food phenomenon has been popping up in all cities, just about anywhere they are can, even in our beautiful Montreal!  How is it that one of the greatest food cities in the world doesn't allow food trucks all the time?
In recent weeks there has been serious discussions concerning our fair city and the outrageous ban on this delicious illegal food.  Shall we legalize it or not; I say yes!  If our fine city does decide to allow these rolling trucks of heavenly treats then I will be one of the first ones out there rolling around the downtown core.

From Po' Boy's  to lobsters rolls food trucks everywhere are playing with classics and turning them into the Ultimate.  Tasty and fresh ingredients are replacing the usual burger and fries that we are all guilty of grabbing on the go. But where did this obsession with good food come from all of a sudden?  It seems like just a few years ago no one craved these tasty treats except for us foodies and now all of a sudden everyone's taste buds a changing.

One of my best friends has always been the pickiest of eaters; nothing with pieces, no fish, no meat and definitely no spicy sauces.  Now she's a meat eating, spice loving (...) okay so she still wont eat anything with pieces, but her taste have definitely changed.  New influences and creative young chefs have taken over the food world and sincerely changed it for the better.
Home-made Kim-chi in a grilled cheese? Really, oh yes really and boy oh boy is it good. Or a hot-dog topped with teriyaki mayonnaise, edamame and nori?  Where do these chefs even get their inspiration from?

For months, ok for years I have been wanting, wait no dying to open my own food truck. My parents never understood my "craziness" for food trucks or food for that matter, yet they always enjoyed eating the food I suggested and created. It was only natural that the second the discussion of legalizing food trucks came about, here in Montreal, that I jump right on the bandwagon!

A fusion of classic Jewish deli and Asian delights topped with some authentic Italian influences would be the easiest way to describe the food I envision cooking in my "Rest-a-go-go!" My sandwich ideas range from roasted garlic chicken moo shoo wraps to a schnitzel antipasto panini, all served up with a twist.

I have struggled with the idea of offering a vast range of sandwiches daily, or sticking with a few select daily specials. There are definitely pros and cons for both, however I seem to leaning towards the latter. Serving up a selection of daily specials allows for a more productive and organized kitchen rather then scrambling to the demands of each individual.
Another great idea occurred to me this summer while talking to my younger sister at camp. She was telling me about a theme day she was having at camp and it made me think; theme day food truck! For example during halloween serve up spooky and spicy themed fare, or for Chanukah deep fried treats. Special birthdays, holidays even new movies can all serve as inspiration.

I am currently working with my many ideas and am terribly excited to finalize and see my vision through to the end. The hardest part right now; deciding on the name!

The Perfect Club
4 boneless skinless chicken breasts
1/2 Cup homemade or store bought mayo
1/3 cup of plain yogurt
2 cloves of garlic pressed well
2 Tblspn grainy mustard
1 lemon juiced
Salt and fresh ground pepper
Step 1:
Mix all ingredients except the chicken in a large bowl big enough for the chicken to marinate in. Before adding the chicken taste the marinade to make sure seasoning is to taste. Place chicken into marinade cover well and marinade for an hour or over night.
Once chicken is marinated hear Bbq and grill chicken until cooked.

For the sandwich
4 fresh baked Ciabatta or baguette sub rolls
Thick sliced smoked bacon 3 slices per sandwich
2 ripe beefsteak tomatoes
2 ripe avocados
Crisp romaine lettuce
Arugula leaves
Mayo enough to spread on the sandwiches
Sriracha or red hot hot sauce or cayenne pepper
1/2 a lemon juiced
Salt and pepper

Step 2:
Mix mayo and hot sauce together. Adjust to your preferred taste. Crisp bacon on medium heat in a non stick skillet. Drain and cool bacon on 2 sheets of paper towel. Set aside to cool. Slice tomatoes to desired thickness, about half an inch thick and gently salt and pepper the tomatoes. Slice open the avocado and discard the pit by hacking your sharp night gently into its center and gently turning your wrist. Slice the avocado lengthwise and gently scoop out of its skin with a spoon. Brush avocado lightly with lemon juice to avoid browning. Wash and dry romaine and arugula leaves. Slice sandwich rolls, the ciabattas or baguettes. Generously spread the spiced mayo on both sides of each roll. Slice grilled chicken on an angle and place on bottom of each roll. Layer the bacon on top followed by avocado, tomatoes, arugula and romaine lettuce. Top the other half of roll on top and serve with a cold beer! :)


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