Achtung!
Posted by Christiane Lauterbach | August 18th, 2010 | Filed under Objects of Desire
Curry wurst by the royal residence for the Electors and Kings of Saxony in Dresden? Pretzels by the Reichstag in Berlin?
History and street food complement one another in Germany. Alas, we didn’t run into the guys who wear portable grills shaped like aprons and cook sausages while walking on the sidewalk (we looked) but we saw plenty that Atlanta should emulate during a ten-day blitz trip around Deutschland.
Air Tran Loves Street Food
Posted by Christiane Lauterbach | August 11th, 2010 | Filed under News
If you fly Air Tran in August, reach into the pocket in front of you and grab a print copy of this article on Atlanta’s street food written by Stephanie Davis Smith.
Compatriots
Posted by Christiane Lauterbach | August 9th, 2010 | Filed under News
Jennifer and John Maley, who live in Ansley Park and run the Atlanta food blog Food We’ve Eaten, linked us last week in a blog post on street food. John writes,
Personally, I think there’s something really appealing to being able to walk down the street and pick up a hot dog, or a burro pollo, and enjoy it al fresco. There’s none of the experiential overhead of a restaurant to deal with (waiters, counters, decor, elevator music, etc.). It’s just about the food. Plus, when everyone is forced to improvise seating, you end up a little more connected to the people around you, even if you don’t necessarily talk to them.
We agree!
Twin Power
Posted by Christiane Lauterbach | August 6th, 2010 | Filed under Carts
Becky and Deb Tokich (profiled previously in our Vendor Gallery) love soccer and Cuban sandwiches. They went to South Africa, came back, and decided to start their business in earnest.
The Urban Picnics held once (soon twice) a month at the Sweet Auburn Curb Markets serve as incubators for the next generation of food carts. Vendors such as the Tokich sisters often start modestly with a table and portable equipment.
Pressed Cuban sandwiches and spicy roasted cashews were a big hit at the market and you can expect to hear more from the twins as soon as they figure out the wheel situation!
Vendor Gallery: Grace’s Goodness
Posted by Christiane Lauterbach | August 4th, 2010 | Filed under Carts
This is the story of two ladies starting a local business from the ground up with a borrowed truck and “pennies to their name.”
Brittany “Grace” Shiver, founder, and Laura Feuillebois, creative director, are working to bring a southern “farm to truck” concept to life, with honest, super-fresh treats. “The food we offer has only been through the farmer’s hands, and the hands of Grace’s Goodness,” they write.
Brittany Grace was raised “on hoecakes and collard greens in the backwoods of North Florida and South Georgia.” After what she calls her “uncoordinated stint at the largest microbrewery and organic inspired restaurant in the Southeast,” she is working on a masters in applied linguistics and English as a Second Language. She loves food and people equally. Her favorite foods include heirloom tomatoes and olive oil.
Laura is the product of a French father and a southern mother, who fostered her love affair with butter. After living in Paris, her two passions were fully realized: great food and art. She has spent the past few years working at art museums in Colorado and Atlanta. She speaks Pig Latin, Yiddish, and French. Her favorite foods include cheese and baguette.
Grace’s Goodness made its debut at the Sweet Auburn Curb Market with a tiny table and offerings such as watermelon tomato salad with organic heirloom tomatoes, jicama, Greenleaf Farm lime basil, citrus juice, cayenne pepper, and sea salt; Vietnamese wraps filled with rice noodles, Love is Love Farm cucumbers and tri-colored peppers, basil, cilantro, and mint with a side of hoisin sauce on a bed of mixed herbs from Greenleaf Farm; Pearson Farms peaches with a chilled cream consisting of a blend of Atlanta Fresh crème fraiche and Atlanta Fresh vanilla caramel Greek yogurt. The pimento cheese served with H & F Co. toast points (some pumpernickel and some brioche) is a recipe Grace’s mom has used for years and includes cream cheese, sharp cheddar, mayo, pimentos, fresh ground black pepper, and sea salt.
The menu will change often to reflect the seasons. Next month, for example, they are thinking of doing figs with Riverview Farm bacon as well as local corn off the cob with fresh churned butter, parsley, and sea salt.
[last three photos by Daniel Stabler]
