FARM TO FOOD TRUCK CHALLENGE II - MEET THE COMPETITORS: TRUCK #4 of 6 - SLAPFISH TRUCK

We're less than a week away from the Farm to Food Truck Challenge II - the exciting event hosted by SoCo Farmers' Market where six gourmet food trucks will compete for the title of 'Top Chop Truck' by creating delicious dishes using ingredients from the market.  And as promised, in these days leading up to the big event on Saturday 11/19, I'm giving you a behind-the-scenes look at each of the trucks to give you a flavor of what their specialties are.

Today we're going inside the kitchen-on-wheels of the 'Masters of Sustainable Seafood' - the SlapFish Truck.  Open for just about five months now, SlapFish has exploded onto the gourmet food truck scene with their fresh take on mobile seafood, combining convenience with five-star quality. Fish-lovers, beware -- you are about to visit paradise.

Now, I must admit -- I'm the wife of an Englishman and up 'til now when I thought of 'fish-on-the-go', my mind immediately churned up images of heavily battered & fried, rolled-in-grease-stained-newspaper Fish 'n' Chips that never seem to really digest, but just sit in your stomach for days... if not months. That image is happily shattered now. (Thank you, SlapFish!)

Founded by owners Chef Andrew Gruel and Jethro Naude, the SlapFish philosophy is simple: "No more greasy, frightful and uninspired versions of convenient seafood. Instead get ready for fish so fresh you can slap it....and fast." And, not only is the the SlapFish menu fresh & delicious, but it's environmentally responsible too. Well, slap me silly - that sounds good to me!

I was lucky enough to spend an afternoon on board the SlapFish truck with Sous Chef, Jesse Runkle, and All-Around-Renaissance-Man (the title I've officially given him), Ruben Jaimes. These super-cool guys not only have two of the greatest smiles I've seen in a long time (I mean, who wouldn't feel welcomed by these friendly, grinning faces?!), but they seriously know their stuff when it comes to preparing & serving-up delicious seafood to a hungry lunch crowd.  From perfectly-grilled fish tacos, to the ingenious crab & brie melt sandwich (yum!), to their signature 'Lobsticle' - they'll make ya' think you've died and gone to seafood heaven.

Jesse Runkle and Ruben Jaimes of the SlapFish Truck

Who can resist these inviting smiles?! Top photo: Jesse Runkle; Bottom photo: Ruben Jaimes

So check out this feast-through-photos showcasing the dishes that can be found these days in the kitchen of the SlapFish truck.  And then be sure to bring your appetite this Saturday, November 19th to SoCo Farmers' Market as SlapFish goes head-to-head with the other five trucks in the Farm to Food Truck Challenge II!

 

Stay tuned for more details on the other competing trucks this week - next up, the Piaggio Gourmet on Wheels truck!...

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The SlapFish taco: fresh Hake wrapped in a flour tortilla with sweet tomato salsa. shaved cabbage, fresh cilantro and SlapFish 'Awesome Sauce'.

The ingenious 'Major Crunchy' Sandwich: Pan-seared sea bream with pickles, lettuce and tomato - topped with crunchy potato chips and jalapeno sauce.

The Major Crunchy's little brother - a slider-version called... what else?! The 'Minor Crunchy'.

Sous Chef Jesse Runkle doin' his thing - creating these drool-worthy Clam Chowder Fries. Yep. That's right. Crispy fries smothered in delicious clam chowder. Try it before you judge it, trust me.

A perfect sandwich for these chilly Autumn days - the crab & Brie melt with mascarpone cheese, mango chutney, fresh cucumbers and tomatoes. Yes, please!

No skimpin' on this seafood grinder.

Lobster-on-the-go! The amazing SlapFish Lobsticle.

FARM TO FOOD TRUCK CHALLENGE II - MEET THE COMPETITORS: TRUCK #3 of 6 - SEABIRDS TRUCK

The excitement is building each day as we get closer to Saturday, November 19th and the Farm to Food Truck Challenge II at SoCo Farmers' Market in Costa Mesa! Six gourmet food trucks will compete for the title of 'Top Chop Truck' by creating unique dishes using ingredients from the farmers' market - and, in these weeks leading up to the big day, I'm taking a behind-the-scenes look at each of the six trucks to give you a taste of what's in store.

Today we're going into the mobile kitchen of the Seabirds Truck - the amazing all-vegan truck that is blowing the term 'vegan' out of the water, shattering any preconceived notions of what vegan food looks like (and tastes like!).  On the Gourmet Food Truck scene since June 2010, the mission of Seabirds is, "to promote a sustainable and cruelty-free lifestyle while bringing convenience to high quality, healthful food." And, they have truly exploded onto the scene - in the past year and a half, they have appeared everywhere from the TV Food Network's 'Great Food Truck Race' to Good Morning America and the Ellen DeGeneres Show. Clearly, they're onto something big here.

Vegans, vegetarians and meat-eaters alike lining-up for Seabirds' delicious local seasonal organic fare.

Their entirely plant-based menu features organic foods sourced from local farms - in fact, every Monday you can find their Owner/Founder, the lovely Stephanie Morgan, at Tanaka Farms in Irvine snatching up that week's most seasonal offerings - and their menu reflects what she finds there. So, when you eat at Seabirds you can rest assured that you are always getting the freshest, most seasonal ingredients possible.

I had the opportunity to spend an evening inside the warm & inviting kitchen of Seabirds chatting with Stephanie and her fellow cooks, Caroline & Robin, as they served their beautiful vegan dishes to the lucky public at Lake Forest Lanes last week.  Now, I must admit - I had my doubts going into this - as, personally, my experience thus far with vegan food had been less-than-stellar.  I've never been a fan of 'it's-not-bacon bacon' - the whole fake-meat thing just turns me off.  So, I was hesitant. But, after a few minutes on the Seabirds truck, my fears began to subside... no sign of ANY fake-meat wannabes here. Whew!

I was really interested to learn more - the biggest question in my mind was, "Why Vegan?" I was fascinated with Stephanie's personal story. She said that she had just begun reading a few years ago all about the things that go into our foods in America each day. And the more she read, the more she was turned-off - slowly her mentality just started to shift.  She became more conscious of the food she was eating and what she was putting in her body. And, as she puts it, she feels like she "woke up" after turning vegan - that she has more energy, feels like a new person, and that life has just made more sense to her. Sounds pretty fantastic to me!

Owner/Founder of Seabirds, Stephanie Morgan

So, she wanted to share that experience with the public - and make vegan cuisine more accessible, affordable and approachable.  That dream took the form of the Seabirds truck - and with her signature dishes such as Beer-Battered Fried Avocado Tacos (yes, personally I am relieved that beer IS vegan - hooray!), Sweet Potato Fries, and vegan cupcakes - vegans, vegetarians and meat-eaters alike are lining-up to get their hands on Seabirds' food.

I was struck by one customer's comment - a self-proclaimed meat-lover who was skeptical about his order when he placed it with Stephanie... after eating his Seabirds tacos, he came back up to the window to say, "If you got me to eat vegan, then you must be doing something right!"  Sums it all up pretty nicely, I think.

Below is a small taste through photos of what can currently be found coming out of the Autumn kitchen of the Seabirds truck.  And then be sure to bring your appetite on Saturday, November 19th to SoCo Farmers' Market as Seabirds goes head-to-head with the other five trucks in the Farm to Food Truck Challenge II!

 

Stay tuned for more details on the competing trucks in the coming days - next up, the Slapfish truck!...

Follow Anne Watson Photography on the Web, Facebook and Twitter | Learn more about Seabirds on the Web, Facebook and Twitter | Learn more about SoCo Farmers' Market on the Web, Facebook and Twitter

Ever had a beer-battered, fried avocado?! Deeeelish

A Seabirds classic - Beer-Batter Fried Avocado Tacos

Caroline Vu and Robin Cole - In the Seabirds Kitchen

A delicious vegan Waldorf Salad? Yes, please!

Another Seabirds classic & crowd fave - Sweet Potato Fries with Seabirds Dippin' Sauce

A seasonal specialty - Zucchini-Watercress Soup, perfect for chilly Autumn nights

Beautiful Yellow Cashew Curry made with fresh veggies straight from Tanaka Farm in Irvine, CA

Another twist on the taco - Vegan asada-marinated Jackfruit tacos with fresh Persimmon salsa - yum!

Yes - it is possible - Vegan Cupcakes! As the ladies of Seabirds say, "They're Practically Vitamins!"

Feeling Naughty or Nice? A lil' bit of something for everyone at the Seabirds truck...

From right: Owner/Founder Stephanie Morgan; Caroline Vu; Robin Cole

FARM TO FOOD TRUCK CHALLENGE II - MEET THE COMPETITORS: TRUCK #2 of 6 - HOME SKILLET

Two weeks from today on Saturday, November 19th, SoCo Farmers' Market in Costa Mesa will play host to the Farm to Food Truck Challenge II - the exciting event where 6 gourmet food trucks compete for the title of 'Top Chop Truck' by creating delicious dishes using ingredients from the farmers' market.  And as promised, in these weeks leading up to the Challenge I'll be giving you a behind-the-scenes look at each of the 6 trucks to give you a flavor of what their specialties are and what they're all about!

Next up on the roster is the fabulous Home Skillet truck. Another relatively new-kid-on-the-block, Home Skillet has been open for business for exactly 3 months now.  And as their name implies, their mission is to serve home-styled, made-from-scratch food prepared only with the freshest, locally-sourced ingredients possible. They are a 'mobile take on the modern American kitchen.'   

I had the opportunity to spend a morning with the owners of Home Skillet - two of the nicest people I've ever met - Christie Morisoli and Vinnie Gagliano from Huntington Beach, California.  In Vinnie's words, the Home Skillet truck is truly Christie's baby.  While they have partnered together in owning and running this mobile operation, it's Christie's culinary background and passion for creating new dishes that are a big drive behind the truck's menu and philosophy. And together with their friend and fellow cook, Eddie Salcedo, they produce some truly phenomenal, mouth-watering dishes out of their kitchen on wheels.

 

From left: Eddie Salcedo, Christie Morisoli and Vinnie Gagliano

Everything served from the Home Skillet truck is made from scratch using the freshest produce and meats possible.  To do this, they've partnered with Mike Brano of Mama Mickey's in Huntington Beach, a foods company that is dedicated to supplying local food that is grown sustainably and biodynamically - all from Southern California. So, when you eat at Home Skillet not only are you getting a taste of what's in season & freshest at that moment, but you are also supporting local farmers - what could be better than that?!

And, although they've only been open for a few months, they already have a dedicated following and ever-growing fan base who crave their signature dishes such as the Pork Belly Reuben Slider with Home Skillet sauerkraut, russian dressing & swiss cheese and the Mini Lamb Burger with feta cheese, cucumber, tomato and red onion on an artisan ciabatta roll. Yum!

Below, feast your eyes on a taste of what can currently be found in the Fall kitchen of the Home Skillet truck.  And then be sure to bring your appetite on Saturday, November 19th to SoCo Farmers' Market as Home Skillet goes head-to-head with the other 5 trucks in the Farm to Food Truck Challenge II!

Stay tuned for more details on the competing trucks in the coming days - next up, the Seabirds truck!...

Follow Anne Watson Photography on the Web, Facebook and Twitter | Learn more about Home Skillet on the Web, Facebook and Twitter | Learn more about SoCo Farmers' Market on the Web, Facebook and Twitter

A Home Skillet fan favorite - the Pork Belly Ruben Slider

Eddie Salcedo, preparing apples for the special of the day - French Toast with Caramelized Apples

French Toast with Caramelized Apples and Maple-Mascarpone Cheese

Aguas Frescas made with farm-fresh ingredients from Watermelon to Cucumber-Jalapeno (which is my personal favorite - pictured right)

Christie, in her element prepping her amazing Pomegranate Riblets:  Pork baby-back ribs in pomegranate-soy glaze with jicama salad

Keepin' it fresh & seasonal: Crispy Brussel Sprouts with capers and herb dressing

Jumbo diver sea scallops with roasted cherry tomatoes in a delicious coconut-curry sauce with fresh basil & parsley

The famous Home Skillet Mini Lamb Burger

FARM TO FOOD TRUCK CHALLENGE II - MEET THE COMPETITORS: TRUCK #1 of 6 - TACO MARIA

Foodies of Orange County, mark your calendars!  Saturday, November 19th from 9am - 2pm, the SoCo Farmers' Market in Costa Mesa will host the second 'Farm to Food Truck Challenge' - A creative cook-off event where gourmet food trucks go head-to-head using local SoCo Farmers’ Market ingredients to create culinary masterpieces that are judged by a panel of aficionados. It's a fabulous, fun (and free!) day for food-lovers!

15 gourmet food trucks will be at the event, serving throughout the day. Of the 15 present, 6 gourmet food trucks will compete in the challenge & fight for the title of 'Top Chop Truck'.  The 6 competition trucks are: Taco Maria, Home Skillet, Seabirds, SlapFish, The Flip Truck and Piaggio. 

Over the next few weeks, I'll be giving you a sneak-peek here on the Anne Watson Photography blog with a behind-the-scenes look into the culinary specialties of each of the 6 competing trucks.  Complete with plenty of drool-instigating food photos, of course!

First-up is a new-kid-on-the-block that is quickly gaining notoriety with gastronomes across Orange County - the Taco Maria truck.  On the food truck scene for just 2 1/2 months now, Taco Maria is taking mobile Mexican cuisine to a new level, shattering any preconceived notions of what a 'food truck taco' is.  They serve mind-blowing creations at affordable prices.

Family-owned and operated, Taco Maria is under the management of a fantastic brother-sister team, Carlos and Silvia Salgado. The Salgados have been on the OC food scene for over 25 years already with their family restaurant, La Siesta Mexican Food, near Old Town Orange.  So, making a move into mobile gourmet cuisine was a natural next step for them.

And, with Carlos Salgado at the helm as Executive Chef of the Taco Maria kitchen, this truck is in excellent hands.  Carlos has a long history in the culinary world - most recently working for 6 years in San Francisco as a highly-skilled pastry chef in some of the city's top restaurants.

Carlos' training and exquisite standards for his kitchen are immediately apparent when you set foot into the truck. Everything is immaculate - you could eat off of the floors they are so clean - and the ambiance is one of calm, sophisticated organization, even during the heaviest part of the lunch rush. Patrons can view everything through the huge glass picture-windows that run the length of the front of the truck. Taco Maria clearly has nothing to hide - This is Michelin-star-quality stuff.

So, to whet your palate, below you can feast your eyes on a small taste of what Carlos and his team are creating in the Taco Maria kitchen at the moment. And then be sure to bring your appetite on Saturday, November 19th to SoCo Farmers' Market as Taco Maria goes head-to-head with the other 5 trucks in the Farm to Food Truck Challenge II!

Stay tuned for more details on the competing trucks in the coming days - next up, Home Skillet!...

Follow Anne Watson Photography on the Web, Facebook and Twitter  |  Learn more about Taco Maria on the Web, Facebook and Twitter  |  Learn more about SoCo Farmers' Market on the Web, Facebook and Twitter 

Executive Chef of Taco Maria, Carlos Salgado, preparing one of their most popular dishes - the Quesadilla de Tuetano; crispy bone marrow quesadilla with queso oaxaca and herbs & garlic al molcajete

Perfectly-crisped, just-out-of-the-fryer bone marrow

A Concord Grape & Hibiscus Agua Fresca, made with locally-sourced grapes from the SoCo Farmers' market

Taco Aracherra; grilled marinated hanger steak, charred shisito peppers, carmelized onion & applewood bacon

Taco Jardineros; roasted pumpkin, black beans, queso cotija & salsa de semillas

Taco Mole de Pollo; chicken thighs stewed with chcolate, chile, toasted almonds & figs

Chilequiles de la Casa; fresh tortilla chips sauteed in chile cascabel sauce with queso fresco & a fried farm egg