• 7th November
  • 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

  • 17th October
  • 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
  • 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
  • 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
  • 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.

  • 26th June
  • 26
  • 19th June
  • 19
  • 14th June
  • 14

We’re in the Boston Globe!

What a great article from the Boston Globe!

We are so excited to have one festival under our belt and pumped that there are many more to come this summer!

Stay tuned for more press to be posted soon!”

Click below to read the full article

Crowd devours samples at Food Truck Festival

               Crowd devours samples at Food Truck Festival

  • 14th June
  • 14

Happy National Lobster Day

Today is National Lobster day!! If you love lobster, why not celebrate by eating Lobster for breakfast, lunch and dinner YUM!

Happy National Lobster Day!

                     Happy National Lobster Day!

You can also visit our favorite food trucks that serve delicious lobster listed below:


  • 13th June
  • 13

Meet Bon Me

A year and a half ago, husband and wife, Patrick and Alison entered a competition that would dramatically change their lives.

                          Preparing a Sandwich on the Truck!

Patrick and Ali are the owners and operators of the food truck, Bon Me.  Their journey, however, began in summer 2010, a time when Alison was off from work and feeling bored.  She then persuaded Patrick to enter a competition, sponsored by Boston.com, that was on the hunt for new food truck concepts.  This three-rounded competition included a short business plan, a one-minute video production, and a taste test for 300 people as the grand finale.  While many of the other finalists conducted the taste test from their food truck or with the help of a catering company, Bon Me did not yet have a truck, and had to bring food in their car and prepare it on-site.

Bon Me Finalist Video

Luck was on their side though.. After busting their hump and feeding the masses – it was announced that this dynamic duo had won!! Yay! Wonderful! Yippie! Hooray! … wait, what next?

The BBQ porki sandwich at Bon Me

                            The BBQ pork sandwich at Bon Me

At this point, they thought to themselves, how could they not open a truck?! They did just win the coveted spot at city hall to sell food out of a mobile kitchen… And so they did! The truck was purchased and designed, and together they began their adventure in food-truckin’! The creation of the Bon Me food truck has been especially eye opening for Patrick.  With a background and career in economics, this is his first time working in the food industry.  Overall Patrick says that this has been a great learning experience and he feels that the process has gone quite well.  He advises that if people enter the business of food trucks, it is crucial they understand the preparation at the beginning of the day adds another layer of complexity.  This is because he has found the number of ingredients brought each day requires precision. [caption id=”attachment_918” align=”aligncenter” width=”434” caption=”Delicious food options at Bon Me”]Delicious food options at Bon Me

                       Delicious food options at Bon Me

Patrick and Alison decided on the menu for Bon Me with lunch and a regular clientele in mind.  Although their food is Vietnamese, they do not claim it is truly authentic.  Instead, their focus is that all meals are prepared fast and with fresh ingredients.  For the most part, the menu remains stable but specials are offered according to the season.

The Bon Me deviled tea egg!

                       The Bon Me deviled tea egg!

Come check them out at one of our upcoming festivals!    

  • 22nd May
  • 22
  • 21st May
  • 21
  • 15th May
  • 15

Although we are all currently fighting uphill battles to loose a few extra pound before swimsuit season is in full bloom…today, we are officially allowed to cheat (a little bit)!

May 15th, is also known as National Chocolate Chip Day!

If you can’t partake in eating any delicious chocolate today, then we have prepared a feast for your eyes with chocolate chip-ity goodness from some of the trucks participating at our upcoming festivals.

Kickass Cupcakes

The Flour Girls Baking Co: Sweet Truck

Frozen Hoagies

(Source: foodtruckfestivalsofne.com)

  • 15th May
  • 15
  • 3rd May
  • 03