GOURMET
When Chef Adam Sobel decided to launch an organic, vegan food truck, he had one thing in mind: to capture the attention (and appetites) of passersby who might normally opt for an animal-based meal. Like a morally-charged version of MTV’s Pimp My Ride, Sobel and a few kindhearted friends came together to transform a ramshackle hot dog truck into The Cinnamon Snail: a vibrantly painted, fully renovated mobile food purveyor dishing out gourmet vegan cuisine and desserts in Hoboken and Manhattan.
Since opening, The Cinnamon Snail has been moving at anything but a snail's pace. It's been dubbed one of Yahoo's top ten “remarkable food trucks,” named one of the top five vegetarian food trucks by PETA, and was a finalist in the 2010 Vendy Awards.
Gallery Walk is a monthly Miami event, abundant with standout art, eccentric fashions and most importantly to us foodies-FOOD TRUCKS! This new "meals on wheels" obsession has taken over, bringing a whole new edge to this already rakish event. With almost a dozen different cuisines to choose from, everyone’s cravings are guaranteed to be fulfilled. You can choose anything from a simple yet tasty grilled cheese sandwich to dim sum inspired treats.
Knowing this fabulous mixture of art and food happens only once a month I decided to indulge. I pulled away from my usual gallery hopping routine and entered into food truck extravaganza mode, treating myself to several courses of delicious bites . Luckily, I had some friends join me on my Saturday night food binge, meaning more to try! First I started off at Latin Burger and got the Macho Burger with avocado sauce, which was deliciously pleasing. After having my burger I had to stop by Montaco, originally from Montauk, NY but spending the warm winter in Miami. I ordered a taco that was filled with fresh fish, cilantro, tomatoes and chipotle mayo. My third course was prepared at Dim Ssäm A GO GO owned by Saskaya Kitchen, a delicious eatery in midtown shops. I ordered a pork belly sandwich that was made to perfection. Guiltily, we were so overwhelmed and excited about this hot new food concept that we almost forgot to appreciate the multitude of art around us. This new food phenomenon was more than satisfying.
Whether you are looking for a quick meal to make after work or something to serve guests, this pasta dish will do the trick.
From start to finish it only takes about 20 minutes, but tastes like something that could have taken hours.
For best results, use fresh ingredients. Even though this dish is already cholesterol-free and abundant in nutrients, you can make it even healthier by using whole wheat pasta.
Pasta with Sun-Dried Tomatoes, Spinach, and Basil
Ingredients:
2 teaspoons olive oil
2 tablespoons red onion
2 cloves of garlic
4 roma tomatoes or 2 ripe vine tomatoes, diced
1/4-1/2 teaspoon red chili flakes
1/2-1 teaspoon fresh basil, minced
1/2-1 teaspoon fresh oregano, minced
1-2 cups spinach
4 marinated sun-dried tomatoes, diced
salt and pepper to taste
Directions:
In a deep frying pan, sautee the onion and garlic in the olive oil over medium to high heat with a little salt and pepper.
When the onions are translucent, turn the heat to medium and add the tomatoes, red chili flakes, basil, and oregano. Continue stirring for about 2 minutes, then add the spinach and sun-dried tomatoes. Continue to cook until the spinach is soft. Add salt and pepper to taste.
Serve over a pasta of your choosing.
Makes 2-3 servings.
Sisters Jenny and Heather Goldberg are cooking up something good in West Hollywood. The two expert chefs are the masterminds behind Spork Foods. A demonstration-based class, it teaches students to create kinder, vegan versions of classic (and some not-so-classic) dishes.
They're on a mission to prove that vegan cuisine has “grown up” to become as sexy and sophisticated as omnivorous food: Jenny and Heather show you how to prepare a four-course meal boasting delicacies like beer soaked figs stuffed with vegan ricotta, melted “cheese” fondue with assorted crostini, and chocolate orange pots de crème with brandy. Each class takes a little over two hours and costs $60.
Nobody living in New York is completely immune to the lower east side’s charms and with restaurants like Macondo (and its older upscale sister Rayuela) why would you dare try? Macondo aims to bring Latin American street food to an elevated forum for its patrons to enjoy.
From the street, just the look of Macondo is enticing. The bar is just big enough for a party of five (no pun intended) and has a few seats hedging the outside (prime real estate during cocktail hour). The dining room stretches back, resembling the dimly lit aisles of a 747, and is decorated by old wooden shelves stocked with Latin staples (like canned chilies).
Cupcake Stop
Cuisine: Gourmet cup cakes
Price: Inexpensive/Moderate
www.cupcakestop.com
If there is something the world needs, a high-end mobile cupcake truck is it. Thankfully, Lev Ekster, a recent law school graduate, has decided to put the law degree on hold for now and launch just that. Cupcake Stop, the first mobile cup cake truck of NYC, has embraced the newest form of technology, Twitter, to inform his loyal sugar craving fans where his truck will be parked and what he is serving each day. Ekster takes ordinary flavors to the next level, serving a black and white cupcake, chocolate peanut butter swirl, psychedelic tie die, and even peanut butter and jelly. This is not your supermarket-prepackaged cupcake. Ekster is dedicated to serving the people of NYC the most decadent treat possible as well as on the go.
 |
 |
 |
 |
