Panzanella Salad w/Cornbread Croutons, Watercress, Bacon Vinaigrette
and Kenny’s Farmhouse Blue Gouda
As I mentioned yesterday, our field trip to Kenny’s Farmhouse Cheese on Saturday involved a very special lunch. The guys behind the brand new, soon-to-be-launched Riffs Food Truck were there to give us a sneak peek of the tantalizing fare to come!
Carlos and B.J., the talent behind Riffs, rode the van up to Kentucky with us, so we had plenty of time to talk food and question them about what exactly they would be serving on their truck. Interestingly, they don’t have a specific cuisine or focus. Instead, they’re just planning to make some killer street food using the best fresh, seasonal ingredients they can find.
One half of the Riffs team, BJ, torching some brie
With Carlos hailing from from Barbados, the flavors of the Caribbean are sure to be found in some of the dishes from time to time, if not all of the time. And B.J., an adventurous eater from Detroit, has a fondness for for Asian and southwestern U.S. flavors, so you better believe we’ll be seeing a little of those as well. From Banh Mi to hot dogs to falafel, it sounds like these guys will be taking us on a tasting trip around the globe!
The other half of Riffs, Carlos, spooning out some pear chutney
If this lunch is any indication of what they’ll be putting out once the truck hits the streets of Nashville, all I can say is wow. This is the kind of food that I can get behind–creative dishes made with fresh ingredients and full of vibrant flavors.
For instance, that salad I’ve pictured above? I’m still thinking about it. The glorious blue cheese, the salty olives, the crisp vegetables…I’m not exaggerating when I say I could eat a dish like that every day.
By starting off the meal with something that I enjoyed so much, my expectations were set high for the next plate. And you know what? They were exceeded!
Front: Pork Croustade w/Pear Chutney and Kenny’s Farmhouse Awe Brie
Back: Salted Cod Cake w/ White Cheddar Grits and Habanero Aioli
First, I shall address Carlos’ jerk seasoning. One word: incredible. If you walk up to the Riffs truck window and see anything on the menu with this seasoning, take my advice and order it.
When it came to this croustade, the contrast of heat, sweet, creaminess and crunch were enough to put me over the moon. Guys, if you’re listening, I know more than a few of us would be happy to see something like this on the menu!
Then there was the salted cod cake, which I’ll admit did not sound especially appealing to me. Luckily, I’m game to try anything once, which in this case was a very good thing, because it turned out to be absolutely scrumptious. Topped with that spicy aioli, this one brought me out of my seat and back into the kitchen for a second helping!
The meal was brought to a close by a dessert with a twist- instead of something sweet, they went the savory route, and it was a delight~
Savory Bread Pudding with Kenny’s Farmhouse Cranberry Havarti & Tomato Basil Cheddar Cheeses topped w/Tomato Jam
If all goes as planned, Riffs will begin serving “fine street food” here in Nashville some time in the month of May, so be sure to follow them on Twitter and Facebook to be the first to know when they launch, where they’ll be, and what they’ll be serving!