Matthew Lickona 11:49 p.m., Dec. 10
Friday night, 7.30 — At the 3rd Friday Food Truck gathering in the parking lot of 57 Degrees, the wine place at 1735 Hancock, near Washington. Standing here at a tall temporary table with a classy black tablecloth.
Crowd milling round, trying to decide where to start. People look at what others have. Lot of "What's that?" "Which one did you get it at?"
They've got 14 food trucks parked around the perimeter. All you hear are generators, the occasional Coaster honking its way past, and and then just the buzz of folks meeting up and eating up — and kids whooping it up.
Zack from Lebanon is sharing the same table with me.
"What you got, Zack?"
"Knock Out Chicken, $5.99," he says. "Wicked. You could make millions selling this food-truck stuff in Beirut. We don't have it there yet."
He got his chicken in a sandwich from the black'n green Super Q truck right here.
It sure slops all over him. But so does mine all over me. I've got a couple of sliders (two for $6.50) from the green truck next door. Food Farm. "Grass-fed beef, blue cheese, mustard, caramelized onions." It's great that they just use local, and organic. The taste is slightly sweet, which I like.
"So fresh, it's dangerous," reads Dave Rich's T-shirt. This is his place. His and his wife/chef Kari's. She's a full-on high-end chef. The menu has things like ginger chicken with kimchi, soyrizo chili fries.
Whatever, these sliders are small but luscious.
Oh, man. One truck down, 13 to go.
Customers contemplate offerings at Food Farm
My Grass-Fed Sliders with blue cheese, mixed greens, and yummy mustard-marinated onions
Zack's Knock Out chicken, from Super Q truck
Two for the Road customer with crab cakes ($8.50) and pizza from Flippin' Pizza (two for $5)