Eat St. On Location: Curbside in Columbus

Columbus, Ohio has been called “the biggest small town in America,” but there’s nothing small about their street food scene. From Jewish delicatessen fare to gourmet Korean cuisine, Columbus has something to satisfy every palate. Need proof? Join us as we cruise into Columbus to check out six of the capital city’s most talked about food trucks.

Image courtesy of www.facebook.com/ThatFoodTruck

That Food Truck

Date: Saturday, October 5

Location: St. James Tavern (1057 N 4th St.)

Filming time: 12:00 p.m.

When Columbus residents want food that’s crazy fresh and crazy good they know exactly where to go: That Food Truck. This mobile restaurant is owned and operated by Dan Kraus, a formally trained chef of incomparable skill who’s committed to bringing high quality snout-to-tail fare to the streets of Arch City. Dan understands that a better product always makes for better food, and he takes the time to butcher meats right in the truck and smokes them in a towable smoker just outside. The result is a fresh, fulsome flavour that simply can’t be beat.

Image courtesy of www.facebook.com/ThatFoodTruck

What they will cook for us:

The Big Bad Wolf: Three kinds of pig in a blanket of fresh toppings! Smoked pork, bacon, and ham covered with truckmade adobo sauce, truckmade queso fresco, caramelized onion, heirloom tomatoes, and cilantro. Guaranteed to blow the house down.

Lazy Chicken: Mustard vinaigrette-marinated chicken, smoked for 5.5 hours. Served with two fried eggs over easy, legendary truck-baked focaccia, and harissa sauce.

Open Faced Brisket: 16-hour smoked beef brisket with two two-hour poached eggs (cooked in truck’s immersion circulator), poblano harissa sauce and queso fresco on focaccia.

The Meatless Sandwich: Sweet corn fritters (corn, ricotta, apple cider vinegar, panko) smashed on focaccia and topped with arugula, baby kale, stone ground mustard vinaigrette, and queso fresco.

Image courtesy of www.facebook.com/paddywagonfood

Paddy Wagon

Date: Sunday, October 6

Location: Little Rock Bar (944 N 4th St.)

Filming time: 2:00 p.m.

Paddy Wagon is cleaning up the streets of Columbus by exterminating fast food and allowing the city’s citizens to “lunch lawfully” with dishes made from local ingredients. The truck’s “15-to-Life” BBQ Brisket Sandwich has already set many foodies straight and their “Ve Have Vays of Making You Taco” Burger is built to intimidate with entire cheese quesadilla within its buns. This law enforcement-themed truck is taking its job very seriously!

Image courtesy of www.facebook.com/paddywagonfood

What they will cook for us:

“15-to-Life” BBQ Brisket Sandwich: 15-hour slow roasted Angus beef brisket, pulled to order, sauced in a competition pit sauce. Topped with truck-made ‘Slaw Enforcement on a butter- toasted hoagie roll. If you want to have on additional counts, you can “Throw the Book at It” for pepper jack and American cheese, glazed pineapple, applewood smoked bacon, portobello mushrooms, and sauteed green peppers. Now that’s a rap sheet!

“Ve have Vays of Making You Taco” Burger: A 1/4 lb. Angus taco seasoned patty, sour cream, lettuce, red onion, truck-made pico de gallo and a cheese quesadilla.

“Under the Influence” of Bourbon Braised Beef Tacos: Bourbon-braised Angus brisket, green chili slaw, mango-garlic pico de gallo, and sriracha sour cream.

Port Authority Burger: A whole seasoned portobello cap grilled and topped with glazed pineapple slices, caramelized onions, cheese, lettuce, and 5-OH sauce (honey, Dijon, secret spices, horseradish).

Image courtesy of www.facebook.com/GreenMeanieFoodTruck

The Green Meanie

Date: Monday, October 7

Location: Dinin’ Hall (400 W Rich St.)

Filming time: 12:00 p.m.

The Green Meanie is a bit of a misnomer as it just may be the friendliest truck in town! Green, but hardly mean, owner Keith Smith uses primarily green ingredients – in both senses of the term! He uses farm fresh produce, but also slants toward green-coloured components for his dishes. His signature Green Meanie sandwich features panko-encrusted chicken in Native American frybread topped with all the fixings. It makes all other sandwiches green with envy!

Image courtesy of www.facebook.com/GreenMeanieFoodTruck

What they will cook for us:

Green Meanie: Panko crusted chicken croquettes on Native American fry bread. Topped with avocado, micro greens, diced tomato, scallion, and cilantro. Served with both Signature Green Sauce (cilantro pesto) and Signature Mean Sauce (wasabi ranch)!

Green with Envy: Panko crusted “dirty water” (brine- cooked) all-beef kosher hot dog on a New England roll with bacon, jalapeño cream cheese, avocado, onions, tomato, scallion, cilantro, and Green Envy sauce (Sriracha aioli). It’s the best dog in town!

Banh Meanie: Hoisin and Sriracha-marinated pork tenderloin on French baguette with pickled carrots and onions, blanched green beans, cucumber, fresh basil, cilantro, and creamy jalapeño aioli.

Greens, Egg, and Ham: Eastern European style pork belly resting on a disc of fried white cheddar polenta. Topped with kale microgreens, blackberry compote, braised liquid reduction, and a poached egg.

Image courtesy of www.facebook.com/Ajumama

Ajumama

Date: Tuesday, October 8

Location: Zauber Brewing Co. (909 W 5th Ave.)

Filming time: 4:00 p.m.

“Ajumma” is the Korean word for “Ma’am” and is widely used to describe sassy, entrepreneurial, and fiercely hardworking middle-aged women who hawk the street food stands after dark in South Korea. Owner Laura Lee is paying homage to these respected ladies by serving up authentic night market eats like Pajeon (savoury pancake) and Hodduck (oozy syrup griddle cakes) with a little bit of a twist.

Image courtesy of www.facebook.com/Ajumama

What they will cook for us:

The “Twe” Pajeon: Pajeon (savoury wheat pancake) filled with spicy pork, kimchi, soy bean sprouts, garlic, and zucchini. “Twe” means “piggy”, an affectionate term for someone who’s perhaps had a few too many pajeons!

Hodduck: Sweet and chewy griddle cakes made with yeast-based dough and stuffed with brown sugar, walnuts, and cinnamon that melts into syrup when cooked. It’s a delicious and seriously addictive traditional dessert!

Bulgogi Cheesesteak: Marinated beef shaved paper-thin and topped with sauteed onions, shishito peppers, and Kimcheezy sauce (Velveeta and housemade kimchi) on a warm hoagie roll. Winner of the Best Sandwich honours at the Columbus Food Truck Awards.

Dduk ‘n Cheese: The traditional Korean rice cake meets an American classic! Chewy bowtie-shaped rice cakes in a creamy, sharp cheddar sauce topped with sesame garlic breadcrumbs.

Image courtesy of www.coopontherun.com

The Coop

Date: Wednesday, October 9

Location: The Coop Cafe (2701 Indianola Ave.)

Filming time: 12:00 p.m.

The Coop is on a mission to prove poultry is more than just chicken. This tantalizing truck frequently features duck, pheasant, quail, and turkey on its rotating menu – along with their eggs! Nowhere else can Columbus foodies find Duck Burgers topped with duck eggs. Or Turducken Tacos. Or Giant Goose Egg BLTs! With such an impressive menu it’s really no wonder that Columbusites love getting “Cooped” up!

Image courtesy of www.columbuscrave.com/content/blogs/crave/2012/06/coop-at-comfest-2012.html

What they will cook for us:

Goose Egg BLT: For those who really love a runny yolk sandwich! Fried goose egg with bacon, arugula, and tomato on Texas toast smeared with housemade mayo.

Yak Burger: A 1/4 lb yak brisket patty from Columbus’ own Hey Hey Ranch with bacon, havarti cheese, fried egg, house mayo, and arugula on a fresh baked kaiser roll.

Duck Burger: Ground duck breasts topped with a fried duck egg, shiitake mushrooms, bok choy, and ginger soy aioli on a kaiser roll.

Turducken Tacos: Roasted chicken, duck, and turkey pulled and stewed in guajilla chili sauce, topped with pickled red cabbage, queso fresco, jalapeno, cilantro, and lime on tortillas.

Image courtesy of www.facebook.com/ChallahFoodTruck

Challah!

Date: Thursday, October 10

Location: Dinin’ Hall (400 W Rich St.)

Filming time: 12:00 p.m.

Challah! is not your typical Jewish deli. This rolling restaurant melds traditional Jewish comfort food with a farm-to-fork sensibility to create fresh, homemade sandwiches served on – what else? – delicious challah bread. From their Smoked Whitefish Sandwich to their Brisket Sandwich, each one of their handheld delights is so rich, so wholesome and so soulful that it will have you shouting “Challah-ujah!”

Image courtesy of www.facebook.com/ChallahFoodTruck

What they will cook for us:

Smoked Whitefish Sandwich: House-smoked whitefish salad with fresh dill and horseradish aioli. Finished with a potato latke and pickled beets, served on a pillowy soft challah roll. Fresh, creamy, crunchy, with a little kick of heat. Order more latkes for the full experience!

Crispy Chicken Sandwich: Juicy chicken breast marinated in corned beef brine for 24 hours, dredged in buttermilk and cornmeal then deep-fried. Served with red onion, cucumber pickle, and housemade herb mayo. Served on a toasted challah roll.

Brisket Sandwich: Slow-cooked brisket simmered in 5-spice sauce topped with braised red cabbage. Finished with a jus of brisket liquids blitzed with onion and carrot. Served on a challah roll.

Truckshuka: A twist on the traditional Jewish dish “shashuka”. Hearty tomato stew with onion, pepper, olive, and Mediterranean spices. Topped with two perfectly poached eggs and served with a slice of… you guessed it… challah!