ABOUT ME Vendy Awards 2011 RECIPES - thetacotruck.com · Vendy Awards 2011 | cHow Divine… 10/3/11...
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10/3/11 1:25 PM Vendy Awards 2011 | cHow Divine… Page 1 of 6 http://chowdivine.com/vendy-awards-2011 ABOUT ME Hello. more... Vendy Awards 2011 Have you ever had a rich, creamy, buttery, sweet fluffy piece of heaven with a sugary crust? I have. TWICE. And it was vegan. My husband and I were lucky enough to be invited to the Vendy Awards this weekend at Governor’s Island in NYC. And we thoroughly enjoyed ourselves. The ferry ride to Governor’s Island was fun. Scenery was beautiful. The food was great. Drinks were flowing. And believe it or not, I didn’t even know where or what Governor’s Island was until this weekend. It’s kinda embarrassing, considering I’ve been living in the city for over 5 years. RECIPES Appetizer Baked Goods Banchan Kimchi Namul Dairy-Free Dessert/Snack Fruit Gluten-Free Grains Korean Food Main Dish Beef Poultry No-Cook Raw Restaurants Salad Sauces Side Dish Soups Uncategorized Vegan Vegetarian ARCHIVES September 2011 August 2011 July 2011
Transcript of ABOUT ME Vendy Awards 2011 RECIPES - thetacotruck.com · Vendy Awards 2011 | cHow Divine… 10/3/11...
10/3/11 1:25 PMVendy Awards 2011 | cHow Divine…
Page 1 of 6http://chowdivine.com/vendy-awards-2011
ABOUT ME
Hello.
more...
Vendy Awards 2011
Have you ever had a rich, creamy, buttery, sweetfluffy piece of heaven with a sugary crust? I have.TWICE. And it was vegan.
My husband and I were lucky enough to be invited tothe Vendy Awards this weekend at Governor’s Islandin NYC. And we thoroughly enjoyed ourselves. Theferry ride to Governor’s Island was fun. Scenery wasbeautiful. The food was great. Drinks were flowing.And believe it or not, I didn’t even know where orwhat Governor’s Island was until this weekend. It’skinda embarrassing, considering I’ve been living in thecity for over 5 years.
RECIPES
Appetizer
Baked Goods
Banchan
Kimchi
Namul
Dairy-Free
Dessert/Snack
Fruit
Gluten-Free
Grains
Korean Food
Main Dish
Beef
Poultry
No-Cook
Raw
Restaurants
Salad
Sauces
Side Dish
Soups
Uncategorized
Vegan
Vegetarian
ARCHIVES
September 2011
August 2011
July 2011
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The most delicious thing I had at the Vendy Awardswas the Maker’s Mark Vanilla bourbon crème brûléedonut from The Cinnamon Snail – an organic veganfood truck from New Jersey. My husband, who isfaaaar from being a vegan, agreed with me. It tastedso decadent. It had all the creaminess of a full dairy+ egg crème brûlée in a fluffy soft donut. And it hadthe yummiest caramelized sugar crust on it. It reallywas a fluffy, creamy, sweet piece of heaven. I wentback for seconds. And my husband practically had totackle me to the ground to keep me from going backfor a third one. It was that good.
My favorite non-sweet/non-dessert food was thepescado taco – crispy catfish taco – from The TacoTruck, a food truck from New Jersey. Go figure. Myfavorites at the NYC Vendy Awards were from NewJersey. But the souvlaki pita from Souvlaki GR,located in lower Manhattan, was a very close second.
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They were both delicious with amazing creamysauces, but I’ve always had a weakness for friedfoods. And the catfish from The Taco Truck wasfried to crispy perfection.
Don’t get me wrong. The dishes from other vendorswere great also. But these are the dishes that Iwould request for my last meal if I had to choose itfrom the 2011 Vendy Awards menu.
I’m including some of the other notable dishes fromthe Vendy Awards. Clockwise from top left: pupusa,tamale, and sides (“Sample Platter”) from SolberPupusas; Mexican corn on the cob (“Elotes”) from TheTaco Truck; lemongrass-seitan tortilla wrap, red beantart, and crème brûlée donut (yay!) from TheCinnamon Snail; and jerk chicken with sides from theSunrise Grill.
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Here are some more notable dishes. Clockwise fromtop left: falafel sandwich from Taim Mobile – Falafel& Smoothie Truck; bulgogi and kimchi taco (“Ribeyeof the Tiger”) from Korilla BBQ; falafel balls andhummus with sides (“Sampler Platter”) from TwoPitas in a Pod; and the souvlaki pita from Souvlaki GR.
Therewasalso a
memorable dessert from a vendor called Woolys. Icouldn’t take a picture of it, because I scarfed itdown before I had the chance to take a photo. Theywere serving shaved ice with fresh strawberries,brownies, and sea salt leche sauce. I’ve had Koreanshaved ice (paatbingsoo), but the texture wasdifferent – good different. Instead of the powderyshaved ice, theirs consisted of really thin strips of
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shaved ice. The shaved ice held their shape for alonger period of time, but was still very delicate. Thesauce was also delicious; it tasted rich, yet light atthe same time.
I admit I overindulged. I am terribly lactoseintolerant, and gluten makes me feel all kinds ofweird. But this happens only once a year, and Icouldn’t resist. I had to take a fistful of digestiveaids. And I think I’m still digesting the food today.But it was totally worth it. I’m already lookingforward to next year!
Top honors – The Vendy Cup: Solber PupusasRookie Vendor of the year: Korilla BBQBest of New Jersey: The Taco TruckBest Dessert: WoolysPeople’s Taste Award: Souvlaki GRMaker’s Mark Street Food Challenge (best recipeusing Maker’s Mark): The Cinnamon Snail
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25. September 2011 by gomoCategories: Uncategorized | Leave a comment
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