Street Food Profiles: Skillet Street Food in Seattle
What's on the menu? It changes every week, but usually the burger (grass-fed beef, arugula, bacon jam, cambazola, brioche with hand cut french fries) and poutine (hand-cut fries, cheddar, herbs, and gravy). This week we have some specials, like ginger beef "banh mi" with pickled carrots, cukes and aioli; pappardelle pasta with teardrop tomato, sage, peas, reggiano; and lemon iced tea.
Location and hours? Varies, depending on private events, but typically we're out and about three to four times a week, 11 a.m. to 2 p.m., somewhere in the city.
How long have you been street fooding? Since August 2007.
How has Twitter affected business? We have about 5,000 followers, and it dramatically affects business—we can sort of "beckon" our customers.
Why a mobile business over brick-and-mortar? At the time, it seemed easier. Not sure now... :)
Who are your typical customers? Business folks, tourists, foodies. Pretty much 25 to 40 year-olds.
Describe a typical day from start to finish. Get up, prep, load the trailer, sell food, come back to kitchen, clean, prep, clean more, order food, then go home or trailer goes out again.
What were you doing before this? I was cooking for photographers on photo shoots. I was basically the photo crews' "private chef," and would travel around the country with them and feed them food.
What makes your food so special? Can anything else like it be found in the city? Good ingredients that we try not to screw up, simple and honest food that's chef-driven and motivated by seasons and creativity. There's nothing else like it in the city—actually, I'd say we're one of the very few doing this kind of food in the U.S.
How would you define "street food"? Any type of food served on the street.
The best street food city and why. In the U.S., probably New York, because of the public's desire for street food and willingness to accept the unconventional aspects of it—and because of the sheer number of vendors.
Your comfort food after a long day? A bowl of pasta or bowl of cereal.
Advice for an aspiring vendor? Be relentlessly driven by quality, work your ass off, and don't assume.
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