For the last 3 years, our food truck has been parked at the stunning Yamashiro Farmer’s Market every Thursday night in the spring and summer. Stationed in the Hollywood Hills, you can watch the sunset over the city (on a clear night you can see Catalina)and listen to music (there’s always a live band) as you drink wine and purchase produce and eat off of a few different food trucks.
As with all of our food truck stops (Monday at Silverlake Wine, Tuesdays at Everson Royce and, in the summer, every other Friday at Barnsdall), our truck always changes. YOu get count on lasagna cupcakes, but the flavors vary.
That’s our friend Bonnie Tsang there with some Turkey Mole Nachos. It was Mexican Night on the truck and our Ceviche and Wet Burritos always are the first entrees to sell out.
If you’re not familiar with Bonnie, she’s an expert I Phone photographer (among other things), and she is teaching a class at Poketo coming up, check it out here.
Last Thursday was a special evening because Matt did a cooking demo with Phil Mc Grath’s produce. Remember when we hosted a dinner off his farm here? His heirloom tomatoes are unsurpassed so Matt talked about how you don’t need to do too much to make them into an impressive Panzanella Salad. Phil had brought some organic (his enitre farm is organic) micro corn that Matt couldn’t resist adding to the salad as well. Why follow rules when so many treasures are in front of you?
You may ask why Matt is not wearing one of his many Hedley and Bennett aprons. He gave his to Phil there who couldn’t believe an apron could look so good and be so functional. You can get one for yourself at Poketo.
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This recipe is so easy that you can have your kids do the heavy work!
PANZANELLA SALAD
1 lb assorted varieties of heirloom tomatoes
1/4 medium red onion, shaved thin (on mandolin or sliced)
1/2 cucumber, sliced
5 leaves basil, torn into small pieces
2-3 slices thick crusty bread drizzles with salt, pepper, and olive oil
1 clove garlic
2 oz balsamic vinegar
2 oz extra virgin olive oil
salt and pepper to taste
• combine tomatoes, onion, cucumber and basil in a bowl and season with salt and pepper, set aside to marinate
• in a hot pan or grill, char the bread so that each side is toasted (a little char is okay), then rub the raw garlic clove on the bread vigorously
• dice the bread into one inch squares
• now add balsamic vinegar to the tomatoes and toss, then add the olive oil and mix again.
• just before serving, gently toss in the bread croutons
• top with buratta or fresh mozzarella or shaved parmesean cheese
and feel free to add Mc Grath Farm’s micro corn or diced avocado or crispy bacon or prosciutto even!
