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Por’ketta

12 Apr

trailer

Por’ketta

Facebook: Porketta
Twitter: PorkettaCbus
Instagram: Porkettacbus
Web:porkettacbus.com
614 570 1107

pig graphic

Por’ketta launched in March of 2015, serving to the last sandwich, ahead of schedule time and time again. The simple menu of pork and Rotisserie chicken with a few sides may mean limited choices but t is heavy on quality and flavor. The trailer may be a bit harder to maneuver than a food truck but you will see it most places that mobile food can be found. And on a historical note, the trailer has some back story, it used to be a Ray Ray’s Hog Pit Trailer. We spoke to owner Tony Layne to find out about this business.

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1) In a few sentences, what do you want people to know about Por’ketta.

I would want them to know that we are a family run business. We love Columbus and promote it shamelessly. Also that our family’s love of food, gathering and community translate into our food. It is also important to note that we searched far and wide within Ohio’s borders to source the best local ingredients that we could find simply prepared with passion

2) What is Porketta? How do you make yours?
Porchetta is the pig’s skin, belly wrapped around meat and layers of fat, usually with herbs and spices thrown in…all tied up around a spit. Usually roasted over an open fire..this is the traditional Italian method. My version is the belly piece with the loin attached, then we butterfly the loin, rub with salt, pepper, fennel, parsley, garlic, rosemary, lemon zest, crushed red pepper, roll it up, tie it up and let air dry under refrigeration for at least 24 hours, then roast for four and a half hours in a high low temperature combination, let rest for thirty minutes and then ready to slice. Very labor intensive, but yields very moist pork…there are no shortcuts to the method.

3) What inspired your menu?
This is an easy one I love cooking with fire..whether it be a grill, smoker, camp fire, Meat and fire are primal and treated correctly yield incredible results. So that is the method I choose..we have a Rotisserie on the truck, The items I chose also easy..I am a pork fanatic…such a versatile animal…so many different cuts, tastes and textures…I chose Porchetta because it’s the belly and the loin and nobody is doing it, enough said. A great roasted chicken, was my other choice it brings back such comforting memories of cooking with my grandmother. For our salads and sides, we wanted to make sure they were tasty and let the ingredients speak for themselves. Our dishes are not hidden in mayonnaise or heavy dressings. We offer both the pork and chicken as sandwiches, meals, and bulk to go items.

4) What inspired you to get into mobile food?

Thirty years in commercial kitchens, always wanting to do something on my own, but with five kids I chose security and stability for my family over the opportunity of starting my own venture. Finally the planets started lining up …my youngest was a senior in high school in Hilliard. My job with Marriott was starting to feel like the movie “Groundhog Day”…every day felt just like ever other. I was losing passion for the craft, finding joy only cooking for our weekly family dinners. One day I snapped , quit my job cashed in my 401k and decided to go into business with my wife and children…Mobile food is hot in Columbus…a lot of great food coming off trucks. With a lower cost to entry than a traditional brick and mortar restaurant my decision and direction was made.

sandwich

Sandwich 2

5) What did you do before Porketta?
Before this spent the last thirty years doing the Chef thing around Columbus….Umberto’s, the Clock, Crowne Plaza, the 55 group, R.J. Snappers and Marriott hotels…from mom and pop shops to corporate and everything in between

6) How did you get ready to launch?
I left Marriott shortly before Thanksgiving, and basically took the winter, while the trailer was being built out, to come up with the menu, work on branding, build the social media presence, obtain all the proper permits and documentation, purchase equipment, test recipes, try and find spots to park and sell our food at…and the list goes on. They say the devil is in the details…everyday we worked task lists to shoot for a mid March opening. And here we are!

7) Porketta is a family affair – tell us about team Layne and what each person does in the trailer.

Team Layne consists of my son Conner…who is learning the craft and picking so much up. I so proud of him, my wife Michelle who is our backbone, she runs the window and is great with our guests. My other daughters float in and out as time allows. Basically we all do what needs done. I couldn’t be working with a better bunch of people. (Writers note: Michelle worked for Pitabilities for several years so she is no stranger to mobile food customers).

8)You source from Matt Swint (Matija Breads) – where else do you source from?

Yes Matt Swint and his incredible breads…the best in Columbus. Pork was a tough one…to find an Ohio producer of the exact piece I needed was a daunting task so I turned to THE MAN..Albert Thurn…if anybody could find it he could. And he did, sourcing a farm in Sandusky, Ohio. He is my pork connect. Chicken had to be all Ohio…so we turned to Vitale Poultry. Produce comes from Midwest for the time being as spring rolls into summer much more Ohio produce will be used. we like to park at local breweries and tap rooms, because these high quality local beers compliment our food. Even our T-shirts were printed by Traxler. Local was key to our business model, sometimes more expensive, but always the right thing to do.

chicken

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Blu Olive

17 Jun

italian food truck columbus

Cuisine: Italian
614.313.2229
Twitter
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There are a lot of mom and pop food trucks out there but Blu Olive is a father-daughter operation run by Sarah and Steve Carmean.

blu olive food truck columbus

Sarah has just moved back from Cleveland after 15 years up north where she’s been working in esteemed kitchens at restaurants including The Flying Fig and Lucky’s Cafe. You’ll see the Cleveland influence in some of their ingredients such as fresh pasta from Ohio City Pasta. Steve’s background is in graphic design.

gourmet food trucks columbus

At the moment they are keeping the menu short and simple. Their aim is to cook flavorful Italian food and serve homemade ice cream. Expect to find a couple of changing pasta dishes, some seasonal specials, and the addition of ice coffee to the menu as well. So far we’ve been impressed with everything we’ve tried but the stand-out dish has been the beet and ricotta ravioli with poppy seed butter. The beet flavor is surprisingly mild given the vibrant color of the filling and there’s a lovely sweetness that almost reminded me of sweetcorn. Great flavor and perfectly cooked.

blu olive food truck

The meatballs with capellini were also satisfying (they are planning to switch the pasta to rigatoni) – nice tender pork and beef meatballs with a pleasant marinara and a-touch-softer-than al dente pasta. We also enjoyed the salads – it’s always nice to find healthy options at food trucks as well as behemoth burgers and fried food. The finely shaved fennel is a nice addition to the mesclun greens and the lemon and parsley dressing is citrusy without being acidic. The bean salad with roasted marinated tomatoes was refreshing and made for a nice side dish.

italian street food ohio

We are looking forward to trying more of Sarah’s homemade ice cream. On our first visit we tried this gorgeous little float with vanilla ice cream, blood orange pellegrino soda and some raspberries.

sarah carmean ice cream

You can find Blu Olive this Monday at the Columbus Museum of Art at lunchtime and at St James Tavern in the evening. For future locations, keep an eye on their twitter or facebook updates. This is one of our favorite new trucks of 2012 and we encourage you to check them out.