1 year from start to finish. From go make a cookbook to ok your cookbook is ready. What seemed like both simultaneously the longest and shortest time of our lives we can happily say that we created something that really did look, sound, feel and taste like something we’d make from scratch.
While ky and I were on the road filming season 2 of Rebel Without A kItchen, we saw a very unique opportunity to create the kind of book that just made sense for our brand. We’re not teaching classic French principles. We’re street food people so our street food cookbook had to embrace that culture.
I love food and love telling stories and this book was just that and more as Ky’s photos brought it all to life. Sure I give you a choice of making the Philly Cheesesteak tostada or the Philly roast pork sandwich… but beyond the recipes I tell you the story of each. How despite cheesesteaks being the food we most closely recognize as inherently a Philly thing, it’s actually the roast pork that is the local favourite. And the most iconic of them all has a 90 year tradition of roast pork sandwiches and has a James Beard Award too boot.
To us street food is just as much about stories as it is about food. As much about inspiration as it is about direction.
Keep calm and street food on!
We were there to film my popup at the Philly Night Market. an event which happens 4 times a year, takes place in a different part of the city, and is open to about 25,000 people.
There are way more than just cheesesteaks going down in Philly – John’s Roast pork in South Philly or Dinic’s roast pork in Reading Terminal Market – specialized in just that; roast prok sandwiches. Succulent shaved pork with provolone and peppers just dripping with the smoked pork juices that soak through each and every hoggie bun.
But I wanted to make sure the sandwich was still a true representation of Philly’s street food scene. I met with a couple local foodtruckers. The food truck laws in Philly were incredible. Posters and sandwich boards lined the street letting people know exactly when food trucks were popping up in the city. We met up with a couple trucks in Philly’s infamous Love Park. After eating at the Foo truck and sampling pretty much every single foowich they had (a hybrid of sandwich and burrito) and knowing that this night Market was going to take place in Philly’s Chinatown i opted to draw from both of those influences and mesh that with the heart of the traditional Philly cheesesteak.
With wedding season just around the corner, we thought we would celebrate some of the most memorable #FGweddings we’ve catered and the amazing couples we’ve been fortunate to work with!
Meet Lindsey and Doug – these are two people that had a clear idea of what kind of wedding they wanted – super creative, DYI and very picturesque. The menu included fried shrimp po boys, smoked duck tacos, roasted street corn and eggplant carnitas.
photos courtesy of SilverSpot Photography
Meet Rebecca and Paul – We met once, and talked about a menu once and pulled off what we think is one of the coolest BBQ themed wedding’s that we’ve ever done. Set along lake Kawarthas, this dock side wedding has a refined BBQ menu that most guests were not expecting. The menu included Portuguese roasted chicken and potatoes, smoked ribs and street corn, Alabama tailgaters and late night sliders.
photos courtesy of Kyla Zanardi