I had the pleasure of eating lunch at Crepes Bonapartes http://www.crepesbonaparte.com food truck the other day. I am not the biggest crepe fan by any means and I am not sure I am now however; this was a wonderful lunch and inspired a similar sandwich creation at home. I had the King Brie crepe. The king brie is creamy brie, crisp apple slices, bacon and turkey breast. Great combination. Nothing was served with the crepe and I think some greens with vinaigrette would have balanced this rich lunch out nicely.
Crepes Bonaparte was featured on the Food Networks “On The Road” show. From their Facebook page “Crepes Bonaparte gourmet food truck and private event crepe bar catering recreates the experience of enjoying French crepes on the streets of Paris, France with made to order breakfast, lunch, and dessert style crepes.”
I really enjoyed my lunch here with two exceptions; I think my crepe was a tad too crispy and it needed something clean and sharp on the side.
So there is some upcoming construction at work and they have called in the food trucks to give us more lunch options as moving our cars on our lunch break will become very difficult; nice gesture I think.
Yesterday I had the pleasure of getting my lunch from the Devilicious Food Truck http://deviliciousfoodtruck.com/. Devilicious was part of the show The Great Food Truck Race on the Food Network. The masterminds behind this comfort food kitchen on wheels are: Dyann Huffman, Kristina Repp and Mark Manning according to the information I found in their Food Network bio. My apologies if there have been changes since that bio was posted.
The pleasure was all mine as I
wolfed down savored the duck confit grilled cheese with caramelized red onions, gruyere and mozzarella with a honey port reduction on freshly baked sourdough bread. To my surprise it was served with some mixed baby greens in a balsamic vinegar dressing; more on that in a minute. “Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating. The only difficult part is coming across enough luscious duck fat—you can order it for yourself from www.hudsonvalleyfoiegras.com orwww.dartagnan.com. You can render duck fat yourself, or you can substitute lard. Once you make confit, you can keep it in the fridge for months.” (Davis, 2006)
The grilled cheese was of a generous but not over the top size and was proportionate to its $9.00 price tag. There was plenty of delicious duck and plenty of gooey cheese. The bread was of a good quality; chewy with a great crust and was toasted perfectly. I am a big bread fan and this was good bread; I forgot to ask which bakery was supplying them…next time.
I thought the sandwich was soft and chewy, but don’t be fooled, this was not a soggy sandwich, something I really appreciated. Duck is greasy on its own and luckily I had those mixed baby greens with the dressing as the vinegar helped to cut through some of the richness and duck fat. Great addition and a nice surprise. I would most definitely order this again and again. I’m actually craving one right now.
Davis, M. (2006). Duck confit. Retrieved from http://www.jamesbeard.org/recipes/duck-confit