• 14th January
    2014
  • 14
  • 8th January
    2014
  • 08

Our 2014 Schedule is Here!

Now that we’ve released our 2014 Schedule, we’re starting to get back into food-truck gear! The holidays are behind us and we’re beginning to dream about the start of spring and the start of the food truck season. Still a few more cold months of winter to go, but we’ll all get through it! We can’t wait to try all the new food trucks that are debuting next season as well as the new culinary creations of our old food truck friends. Festival planning is in full swing and we’re excited to return to a few repeat venues and explore some new ones as well. As always, we would love to hear and all feedback from our foodie friends and fans, so don’t hesitate to get in touch with any questions or comments.

  • 7th January
    2014
  • 07
  • 7th November
    2012
  • 07

Meet the Trucks – Compliments

It’s been awhile since our last “Meet the Trucks” interview.  This week we are dusting off the cobwebs and giving you an inside look at Compliments Food Truck! Compliments would not exist without a young couple’s mutual passion for food.  Bobby and Kim, Compliments owners, chefs, and entrepreneurs, met one summer while Bobby was working as a realtor and Kim as a manager of a busy café in Downtown Boston.  Their paths first crossed when one of Bobby’s clients brought Kim along to go apartment hunting.  Soon after meeting they decided to open a business together.

Bobby and Kim’s busy schedules kept them apart during the day.  Their food truck idea was born one summer day on the beach.  Once the idea was born they would never look back or feel hungry again.  Their experience with Roxy’s Grilled Cheese Food Truck, along with the “grease trucks” that frequented Kim’s campus during her time at Rutger’s University, ignited the idea to open a food truck of their own.

Compliments’ engine was slow to start.  After weighing many options, the two chose the route of the good old American Dream.  They bought an empty truck on eBay with the help of family, friends, and sponsors and began building what would be their new beginning.

After months of ordering parts, researching licensing, and refurbishing the truck, Compliments was just about ready to hit the road.  The truck, designed and painted by Bobby and Kim’s friends, made its grand opening at 1842 Beacon Street.  Compliments was a part of Brookline’s Food Truck Pilot Program this past year.  The truck can be found vending throughout Brookline and also at many special events in the area.  Aside from Bobby and Kim’s smiling faces, inside the truck you can find local, fresh, and downright delicious items.

Everything that comes out of the truck is made fresh to order. The “Waited All My Life” hand cut fries are one of their most popular items.  It’s not easy to find a sandwich quite as delicious as the “Falling in Love,” an apple, honey, and goat cheese sandwich.  To view Compliments’ website, click here.

Twitter: @complimentsfoodFacebook: www.facebook.com/ComplimentsFoodTruck

  • 6th November
    2012
  • 06
  • 2nd November
    2012
  • 02

The Best Grilled Cheese in Boston…?

There is a lot of great Grilled Cheese in Boston and it is certainly a popular topic of discussion at our office… and always a hot commodity at our festivals! With that in mind, we’re super pumped about the 2nd Annual Battle of the (Grilled Cheese)  Sandwich on National Sandwich Day this Saturday. The battle is between two brick and mortar shops, Chez Henri and All Star Sandwich Bar, and Roxy’s Grilled Cheese food truck, which is the reigning champ after winning last year’s battle with their Mighty Rib sandwich.

Bostoninno has all the information here as well as a slideshow of their picks for the 10 best grilled cheese sandwiches in Boston!

  • 30th October
    2012
  • 30

Weekly Craving

We can’t wait to put a spin on one of our favorite traditional cookies – the Oreo! There are many variations of Oreo cookies out there, but you’ve never seen one like this before.  What we have here are Oreo Cookies & Cream Cupcakes.  This recipe, first seen on My Sweet Life, received rave reviews.  It is simple to make, and these treats are likely to put a smile on everybody’s faces involved. To view the original blog post and recipe click here.

  • 17th October
    2012
  • 17

National Pasta Day!

It’s National Pasta Day! Who doesn’t love pasta?  It tastes great, looks great, and can be made a countless number of ways.  Grab a pot, fill it up, and make your favorite pasta dish! For pasta enthusiasts, a noodle is not just a noodle. Here’s some information to distinguish one type from the next…

Long stranded

Spaghetti is known the world over. Substantial and satisfying, it is the standard for pasta. Thinner spaghetti is spaghettini, which means little twine. Still thinner is vermicelli, little worms. Capellini, thinner yet, is little hairs. The finest of all, coiled capellini d’angelo — angel hair — is used in soups, in light seafood dishes and with finely cut ingredients.

Bucatini is pierced, a thick hollow spaghetti. Fusilli lunghi is long curled spaghetti, and fusilli bucato is both waved and pierced. Ziti and zitoni are long pasta tubes. This long tubular pasta is also called bridegroom’s pasta.

Flat ribbons

Spaghetti alla chitarra is thin square-sided spaghetti made from pasta that includes egg to give it sturdiness. It is cut on a frame of wires. The pasta sheet is laid across and the frame is then “strummed” to cut the pasta. Therefore, it is called guitar-style. Ciriole is a similar but thicker pasta.

Fettuccine are ribbons and very popular pasta. They are often served with rich and creamy sauces. Tagliatelle are thinner ribbons, and the name means little cuts. They might be served with a rich ragu. Lasagna is wider than fettuccine and often has fluted edges.

Pappardelle are thick, flat egg noodles served with a meat sauce, especially one including game. Linguine are little tongues. They famously go with clams but are also served with rich tomato sauces. Mafalde are rectangular ribbons that have been cut short. They are named after heroic Princess Mafalda of Savoy.

Short and shaped pasta

Cannelloni are tubes made to be stuffed and baked. The name means small canes. Manicotti are for stuffing, too. They are ridged, and their name means little muffs. Rigatoni are ridged, slightly curved tubes. The name means lined ones, and they are an ideal shape for catching full-flavored sauces.

Cavatappi are corkscrews. From southern Italy, their charming open spiral is very versatile. Fusilli are also coiled but more tightly than cavatappi. A triple-coiled spiral gives them the name little spindles. Gemelli means twins. Their form is a double-twisted tight spiral.

Penne are tubes with diagonally cut ends. The name means pens, in the sense of old-fashioned quill pens. Penne rigate are ridged pens. Both shapes cling to sauce well.

Clever pasta shapes

Conchiglie are shells. Conchiglioni are large shells that are often stuffed. Farfalle are butterflies, though some call them bow ties. They go with lighter or creamy sauces. Lumacone are snails, deep round shells that are often stuffed as well.

Intricate fiori are very abstract flowers. Rotelle are little wheels. Lanterne are gracefully curved and ridged. The name means lanterns, though the resemblance might be hard to see. Radiatore truly look like old car radiators and are shaped to catch and hold the hearty sauces served with them.

Stuffed pasta shapes

Ravioli need no explanation. A round ravioli with a fluted edge, though, is called a girasole, a sunflower. A square of pasta gathered up around a filing is a sacchette, or purse.

Mezzaluna are half moons, small turnover pasta shapes. Tortellini are small stuffed pasta pillows shaped in a ring and are usually served in broth. Tortelloni are somewhat larger.

Small pasta: pastina

Orzo, a pasta shaped like rice, actually means barley. Funghini are small mushroom shapes, and Acini de pepe are peppercorns. All these shapes are often served in broth.

Stelline, also served in soup, are small pierced stars. They are often a child’s first pasta.

In general, long shapes are bathed in sauces, short shapes are baked or go in thick soups, and small shapes go in broth. There are many exceptions to these rules, though, and many more shapes and styles of pasta, every one worth tasting.

  • 12th October
    2012
  • 12

Weekly Craving

Happy National Pumpkin Pie Day! It is no surprise that pumpkin pie gets its own day. Pumpkin pie induces nostalgia for past fall seasons and Thanksgiving feasts.  It is cheesecake-like in its consistency, but pumpkin pie is definitely in a league of its own.  There’s nothing like it! Cook’s Illustrated claims to have the Best Pumpkin Pie with Homemade Brandied Whipped Cream Recipe. Follow this recipe posted on The Delicious Life Blog!

The Best Pumpkin Pie Recipe

Flaky Pie Pastry Shell Ingredients

1 ¼ cups all-purpose flour, measured by dip-and-sweep
½ teaspoon salt
½ teaspoon sugar
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into ¼-inch pats
3–3½ tablespoons ice water

Spicy Pumpkin Pie Filling Ingredients

2 cups (16 ounces) plain pumpkin puree, canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Brandied Whipped Cream Ingredients

1 1/3 cups heavy cream, cold
3 tablespoons confectioners’ sugar
1 tablespoon brandy

Pie Pastry Shell Directions:

1. For pastry shell, mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.

2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.)

3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8-inch thick.

4. Fold dough in quarters and place the corner in the center of a Pyrex pie pan measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2-inch all around.

5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.

6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using a table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.

7. Adjust an oven rack to lowest position, and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.

Spicy Pumpkin Pie Filling Directions:

8. For filling, process first 7 ingredients in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.

9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

Brandied Whipped Cream Directions:

10. For whipped cream, beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.

Click here for the original blog post by The Delicious Life

  • 9th October
    2012
  • 09

Happy National Dessert Day!

Cake, cake, cake, cake, cake, cake…

Rihanna’s song rings true today because it’s National Dessert Day! That’s right. It’s not even your birthday, but you’ll want to indulge today. We’re highlighting a couple of different desserts for your choosing since we know everyone has a different palate when it comes to sweets.

We saw these Halloween-appropriate brownies on the Cupcakes and Cashmere Blog!

Click here for the original blog post and recipe.

If chocolate’s not your thing and you’re searching for something a bit more seasonal to hit the spot, try these mini pumpkin pie bites we saw on Bakerella!

Click here for the original blog post and recipe.

  • 9th October
    2012
  • 09

The Framingham Food Truck Festival - What a blast!

A big thank you to the food trucks, foodie corp volunteers, and everyone else for coming out this past Saturday! Set in the midst of Framingham’s Shopping Center, Shoppers World, resided our beloved food trucks, a DJ, sample tastings, and more.  We are very grateful to have shared this beautiful Fall Saturday with all of your smiling faces and hopefully by the end of the day, full bellies, on Saturday.  Check out this video, which highlights The Framingham Food Truck Festival!

Cauliflower Fritters from The Dining Car Food Truck

To read more about The Framingham Food Truck Festival, click here.

We hope to see many of you on October 20th for the Newport Food Truck Festival! Click here for more information.

  • 2nd October
    2012
  • 02
  • 2nd October
    2012
  • 02

Vegetarian Day was Yesterday!

Today is National Vegetarian Day! Luckily, you do not have to be a vegetarian to celebrate like one. Everyone can enjoy a vegetarian meal such as,

Homemade Potato Chips from Compliments Food Truck

Crispy Cauliflower from The Dining Car

And much more… yum! Want to try some of these delicious meals? Stop by the Framingham Food Truck Festival this Saturday, October 6 and visit our vegetarian friendly trucks.

Bon Me
Boston Super Dog
Chubby Chickpea Mobile
Compliments Food Truck
The Dining Car
Grilled Cheese Nation
Roxy’s Grilled Cheese

Plus for the Pescatarians, we’ll have lots of seafood trucks as well!

Want more information on the Framingham Food Truck Festival this Saturday? Click here.

  • 2nd October
    2012
  • 02

Compliments Food Truck

We decided to take it healthy and local this week with our weekly craving… and voila, we came across this great photo we have of the Broccoli Salad by the Compliments Food Truck! Operated by a local couple (Allston represent!), these guys serve up a lot of buy-local items and healthy fare, plus a lot of gluten-free and vegetarian options! Haven’t checked them out yet? Fear not… they’ll be at both the Framingham Festival on October 6th and the Newport Festival on October 20th. They’ll also be on the Howie Carr Show on WRKO next Friday at 4:00PM.

  • 2nd October
    2012
  • 02

Pumpkin Spice Latte Pancakes mmm…

In honor of National Pancake Day, which was last week, we thought we would share this mouthwatering, fall-inspired pancake recipe found on Healthy Food for Living.  The inspiration for this recipe came from Starbucks’ popular Pumpkin Spice Latte. This is a great, and healthy, way to start off your day. These pancakes are only 330 calories per serving and are high in protein and fiber.

Ingredients:

  •  1/2 cup whole wheat pastry flour
  • 1 tsp cane sugar
  • 1 tsp brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch salt
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp espresso powder
  • 2 Tbsp buttermilk powder
  • 1 egg white
  • tiny splash pure vanilla extract
  • 1/4 cup brewed coffee or decaf, at room temperature
  • 1/4 cup water
  • 1/4 cup pure pumpkin puree

Directions:

  1. In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, espresso powder, and buttermilk powder.
  2. In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, water, and pumpkin puree.
  3. Stir dry ingredients into the wet just until moistened.  Set aside to rest.
  4. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
  5. When hot, spoon the batter into the skillet by the 1/4 cupful.
  6. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
  7. Flip pancakes and let cook for another minute or so, or until golden brown.

Click here for the original blog post.