Mobile Chowdown is back–this time with beer! The food truck extravaganza will be October 1 at the Qwest Field north parking lot from 5:00-10:00 p.m. It now costs $5 to get into the event, which is 21+ because of the alcohol factor. Pyramid Breweries is the official beer sponsor.
In addition to your favorite food trucks, there will be a live music stage featuring DJ Riz, Bandolier, Haiku-Chi and Piece.
Lines are always long at Mobile Chowdown, but here’s what I think is worth the wait:
I’d also be interested in trying food from Buns on Wheels and Street Treats and I definitely want to check out Domo Dogs from Portland.
I’ll be volunteering at Mobile Chowdown’s “Geek Row” to help promote my graduate program–the University of Washington’s Master of Communication in Digital Media program. What’s the connection? As one of my professors, Anita Verna Crofts, says, “The food truck revolution is closely tied to the social network revolution.”
I’ve always loved the idea of a Sunday dinner–a time when your family comes together to eat something special and spend time together before the start of another long week. Though my parents never did this when I grew up, the Sunday dinner is a tradition that I want to start with my own family. Last week, I made the first of what I hope are many Sunday dinners.
Since it’s now officially autumn, and the weather was crisp that day, I decided to make some classic comfort food–roasted pork loin, mashed potatoes with mushroom gravy, green beans and an apple galette for dessert.
Filed under Savory, Sweet
I was spending a rare Sunday afternoon alone at home and trying to decide what to have for lunch. I hadn’t gone grocery shopping in awhile so there wasn’t much in the fridge, but I was too lazy to go out and eat.
I took another look in the fridge, and I saw that I had half an onion, a red bell pepper, part of a large zucchini, two carrots and some dill that was about to go bad. Then I remembered I had some couscous in my pantry.
I decided to sauté the vegetables and then serve them on a bed of couscous tossed with brown butter.
I almost always cook by recipe, but I’ve been trying to wean myself from constantly following directions and actually cook.
So that’s what I did.
I love sliders so when I saw Sarah Lee mini buns on sale at the grocery store, I just had to buy them. Finally, I could make my own sliders at home! Since 12 buns come in a pack, I decided to make a dozen mini burgers one night for my family.
I wanted to make a couple different versions and went with one traditional and two variations.
- I made a classic burger with ground turkey flavored with grill seasoning and topped with bacon, cheddar and white onion.
- My “Hawaiian” burger was ground sirloin with some Yoshida’s sauce mixed in with a little salt and pepper. I also added grilled pineapple and carmelized onions.
- The third type of slider I made incorporated Italian flavors. I seasoned ground turkey with oregano, salt and pepper and added in some asiago cheese. I served it with marinara sauce and fresh basil.
It was an interesting experience working as an event volunteer last weekend at the International Food Blogger Conference. I stuffed swag bags, alphabetized name badges, registered attendees, prepared platters of food, broke down literally hundreds of cardboard boxes and hauled trash. I even had a flashback to my college days as a barista when I spent two hours doing nothing other than brewing coffee.
The biggest perk of this job was that I got to eat some amazing food: lamp chops with a wasabi crust, mini beef bahn mi sandwiches by Lisa Dupar, steak tartare personally prepared and served by Daisley Gordon of Campagne, geoduck ceviche and all the Theo Chocolate I wanted.
I also got to see and hear from Morgan Spurlock of “Supersize Me,” fame, “Saveur” magazine editor-in-chief James Oseland and other famous food folk.