Page 18 - Indulge June/July 2016
P. 18
EABLE FAOHNOODDTTTQERURUACLTIKHTAYPNO—PEUVISELARRITY —
FEA TS ByPatrickO’Donnell
in the last five years or so, food trucks have been
popping up all over the Valley. Chow hounds are around in this weather to order food. The sisters, though,
singing the praises of meals on wheels that range from are confident the customers will show. “We are there rain
the sublime to the ridiculously good, like Stuffed to or shine,” Michelle had written to me in an email the
the Grill’s Brie Bites (“puff pastry wrapped brie, deep night before.
fried and drizzled with a raspberry sauce and powdered
sugar”) or the Aioli Food Truck’s Aioli Brociola (“cherry Emily arrives first in a small SUV, which they use to
smoked spiral candied bacon-wrapped pork tenderloin haul extra supplies or get more if something runs low.
stuffed with spinach, caramelized onions, golden raisins As we chat, Michelle rounds the corner in the purple
and goat cheese served over a cheesy polenta topped behemoth they’ve affectionately dubbed “Marge.”
with a bacon onion jam and garnished with a lime chive
Aioli.”) Soon, the sisters are a blur: They start the generator,
To get the inside skinny on food that’s likely to leave then unload bungee-corded crates of utensils. Pans,
you anything but, I spent some time with sisters Emily spatulas and knives are placed at the ready and the cash
and Michelle Cannon, members of the Greater Lehigh register is hooked up. They plug in a giant pot to melt
Valley Mobile Food Alliance who’ve run Stuffed to the cheese for “Irish Nachos,” then Emily heads outside to
Grills for about two years. turn on the propane. Next she lights the deep fryers and
It’s raining steadily the pilot lights on the grill and stove.
Sunday morning I meet
them outside Bridgeworks Michelle transfers pulled pork for the Funky Cubano
Enterprise Center in — usually the most popular item on the truck — to
Allentown, where the truck a saucepan. While it simmers, the sisters pull fresh
will be parked to coincide ingredients, like basil, lettuce and green onions, from
with a Hijinx Brewery can the on-board refrigerator and separate them into smaller
release. The sky is wispy portions, so they’re easier to manage when orders start
shades of gray; the air chilly pouring in.
and unagreeable. I wonder who
in their right mind will stand Speaking of pouring, the rain has eased, though the
temperature has dropped. It’s chilly enough that when Frank
and Cindy Cannon, the sisters’ parents, arrive to help, Cindy
closes the truck’s doors to keep in the heat from the fryers.
Roughly two hours later, around noon, Emily
hangs menu boards, opens the window and installs
FEA TS ByPatrickO’Donnell
in the last five years or so, food trucks have been
popping up all over the Valley. Chow hounds are around in this weather to order food. The sisters, though,
singing the praises of meals on wheels that range from are confident the customers will show. “We are there rain
the sublime to the ridiculously good, like Stuffed to or shine,” Michelle had written to me in an email the
the Grill’s Brie Bites (“puff pastry wrapped brie, deep night before.
fried and drizzled with a raspberry sauce and powdered
sugar”) or the Aioli Food Truck’s Aioli Brociola (“cherry Emily arrives first in a small SUV, which they use to
smoked spiral candied bacon-wrapped pork tenderloin haul extra supplies or get more if something runs low.
stuffed with spinach, caramelized onions, golden raisins As we chat, Michelle rounds the corner in the purple
and goat cheese served over a cheesy polenta topped behemoth they’ve affectionately dubbed “Marge.”
with a bacon onion jam and garnished with a lime chive
Aioli.”) Soon, the sisters are a blur: They start the generator,
To get the inside skinny on food that’s likely to leave then unload bungee-corded crates of utensils. Pans,
you anything but, I spent some time with sisters Emily spatulas and knives are placed at the ready and the cash
and Michelle Cannon, members of the Greater Lehigh register is hooked up. They plug in a giant pot to melt
Valley Mobile Food Alliance who’ve run Stuffed to the cheese for “Irish Nachos,” then Emily heads outside to
Grills for about two years. turn on the propane. Next she lights the deep fryers and
It’s raining steadily the pilot lights on the grill and stove.
Sunday morning I meet
them outside Bridgeworks Michelle transfers pulled pork for the Funky Cubano
Enterprise Center in — usually the most popular item on the truck — to
Allentown, where the truck a saucepan. While it simmers, the sisters pull fresh
will be parked to coincide ingredients, like basil, lettuce and green onions, from
with a Hijinx Brewery can the on-board refrigerator and separate them into smaller
release. The sky is wispy portions, so they’re easier to manage when orders start
shades of gray; the air chilly pouring in.
and unagreeable. I wonder who
in their right mind will stand Speaking of pouring, the rain has eased, though the
temperature has dropped. It’s chilly enough that when Frank
and Cindy Cannon, the sisters’ parents, arrive to help, Cindy
closes the truck’s doors to keep in the heat from the fryers.
Roughly two hours later, around noon, Emily
hangs menu boards, opens the window and installs
