This saturday coming we are teaming up with “tarte” restaurant to bring the taste and flavours of the Deli Truck to the public. This is a special one night only affair starting at 1800 and ending when everybody is full. The Deli Truck will be parked outside the restaurant, opposite the village green, for service from 6.00 PM on the evening of the 16th of August. We have created a classic Deli Truck menu for the evening including our famous pure beef bacon and cheese burger, our spicy Cajun blackened Sea Bass sandwich served with our home made potato salad and finally our very successful 12 hour smoked pulled pork sandwich.
As many of you knowThe Deli Truck tries very hard to be a responsible and eco minded food truck. For example all our disposables – that’s takeaway plates, cutlery and cups – are all bio-degradable and compostable. A number of clients have asked me what a compostable plate or cup means. So to clear up any ambiguity – the plates and cups we buy, if shredded and put into a compost heap, will have disappeared within 3 months. They are made of either vegetable starch for cellulose starch.
We try to be a responsible with our food sourcing. For the event at taste this Saturday – our burger meat comes from one 11.5 kilo piece of beef from the topside. ThIs will make around 65 x 6oz burgers. We cut the beef into manageable pieces that will fit through our grinder. When the beef is ground we form it into 6oz patties and add absolutely nothing to the meat at all. A good burger with good meat should be treated like a steak, add nothing to mixture – with only salt and pepper on the outside added during cooking.
The same for our pulled pork – we get many compliments about this dish mainly because we take the time to do it traditionally. There are no shortcuts. we roll whole bone-in shoulders of pork in our special rub texas rub. 24 hours later we smoke it for up to 12 hours over oak and cherry wood. We then “pull” it apart and serve it with our spicy rich BBQ sauce, also home made to our own recipe. Our pork is locally sourced from Batchelors the butcher in Riverhead.
Hope you can join us on Saturday night – if the restaurant is booked out we will still be able to have some of the fastest American Style food in the South East – as will also be doing takeaways.