Our first wedding of the 2016 season got the Deli Truck off to a great start for the year. We were asked by the lovely about-to-be newly weds to feed up to 90 people at an outside venue on the windswept but amazingly romantic Romney Marsh. What a great bunch of people – and they appreciated our menu.
A queue for the Deli Truck on the Romney Marsh
The young couple wanted a “Route66” theme for their wedding and menu so we came up with a mixed menu of Southern US greats.
Our host wanted an unforgettable shared birthday party – a 50th for his wife (she looked 35) and a 21st for his daughter. The venue was fantastic – a series of barns and outside dancing areas with an enclosed courtyard area for covered dancing and partying. Our client also wanted a fun festival feel to the event with a number of food trucks sited beside the main barn.
The Venue four hours before the party begins
Our client wanted pre dinner nibbles for his 130 guests – so we started our preparation for the evening producing 500 individual canapés. We always make our canapés fresh, just minutes before they are needed, so they don’t wilt or loose their crispiness and flavour.
Dennis preparing canapés on site for 130 guests.
Piping Mackerel Mousse into Vol-au-Vente cases. very yummy – these disappeared very quickly.
We also supplied a whole Jamon ham for the party which we carved as requested by the guests – this was a big hit as you can see below. We worked with a very professional party organiser for this event –
“Thank you for your kind words and importantly for doing such a wonderful job with the Deli Truck. It has been such a pleasure to work with you over the weeks. Your enthusiasm and knowledge left me in no doubt the catering would be a huge success. The Deli Truck looked gorgeous and the food was delicious. Thank you Dennis and Miri. I do hope we get the chance to work together in the future.” Lizzie Smith
Queue for the Deli Truck beside the whole Jamon – cut for clients on request. Beside is mini tubs of coleslaw.
Menu card for a joint 50th and 21st birthday party in Kent – supplied by the Deli Truck
Dennis Carving Jamon Ham off the bone guests
Four very happy guests at the Deli Truck
Queue outside the Deli Truck – Late night after dancing and drinking for a second helping of our specialities.
Guests deep in concentration wondering what to order at the Deli Truck
The Deli Truck on site in the Weald of Kent
Preparation still going on – What a great idea – to turn an out side courtyard into a dancing tent with an ancient Olive tree centre stage. A magical room.
Ready for service in a magical position just outside the main bar.
We’re resting up today after an very very busy night at “tarte” restaurant in Brasted. A huge success with well over 100 customers satisfied by our food and the ministrations of the wonderful “tarte” wait staff. A great evening. we set up outside the restaurant on the High Street and first orders started at 6.30pm.
The Deli Truck set up outside “tarte” in Brasted about an hour before the crowds turned up all at the same time. Crazy first hour of service.
The Deli Truck at the end of service -a very successful first night at Taste
We had started preparing for our one night only appearance at tarte 4 days before the evening – as we rested our pork shoulders (for our pulled pork) on our secret Texas rub for 48 hours before they went into our smoker for ten hours over oak and apple woods.
Our special rub is used to flavour the pork for 48 hours before cooking . Made up of paprika, cayenne pepper, garlic powder, cumin, oregano and a few other things…
The burgers we made came from one large piece of Black Angus top side.
We cut the topside from a 10 kilo lump into a five 2 kilo strips so we can hang them in our commercial fridge in the Deli truck. This dries the meat out and ages it for a couple more days. The dryer meat means a much better texture to the burger – it holds together better – and great flavour.
The topside has been minced and formed into largish 7oz burgers. Thie went well with our other menu items for our night at “tarte” in Brasted – We served our famous spicy pulled pork sandwich and our cajun blackened Sea Bass.
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.
The Deli Truck at Camden Market in London
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.
Deli Truck pulled pork – 3 large shoulders of pork covered in our special texas rub for 24 hours before hitting the smoker for up to 12 hours.
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.
The organisers of this very stylish birthday party wanted a relaxed atmosphere in the garden and they got just that. With outdoor lounges and coverings for a shill-out area, a fully staffed wet-bar and the Deli Truck – the feeling was informal, chic, elegant and fun. And the guests certainly had fun. Guests started dropping in from 4.00 PM until 9.00 PM, with mosts staying on to drink and talk the night away until well into the small hours. We served a hot menu selected by the hostess from the truck with an accompanying buffet of salads and our home made lemonade – later we served freshly brewed coffee and tea.
The menu was chosen in consultation with the hostess (it was her husbands 50th birthday) and turned out to be a real winner. We ended up cooking our spectacular burger which everyone seems to have heard about and always wants. We accompanied this with our 12 hour smoked pulled pork which was a huge hit and chicken breast stuffed with chorizo and parmesan cheese, then poached in chicken broth, white wine and butter – served with a dollop of home made pesto on top. More details on the Menu are listed below.
A big thanks to the most gracious and delightful hosts for their many kind words and support. We had a ball.
I’ll leave the final words to the hostess who emailed us 48 hours after the party. She said “Thank you for such wonderful food and ambience at our Garden Party – wow what a wonderful day. Everyone was blown away by the Deli Truck and I am sure you must have run out of your info sheets. Thank you also for organising such thoughtful and helpful assistants – it meant we could both relax and enjoy the company of our guests.”
“tarte” of Brasted and the Deli Truck are bringing American style Gourmet Street Food to Brasted as a special summer celebration for one night only. “tarte” is well known for introducing innovative new menus and guest cooks to its Brasted eatery just opposite the village green.
On Saturday the 16th of August you will be able to enjoy the renowned New York Style Deli food from the Deli Truck, while tarte will provide sides, desserts, wines and beers.
All the food on the Deli Truck is made in house, even the BBQ and Burger Sauces are made by us.
No Additives, No preservatives, No Chemicals. All our meat is sourced from Batchelors the Butchers in Sevenoaks and is guaranteed to be from the UK. Table reservations are recommended and take-aways are also available. Contact tarte on 01959 565446
The Deli Truck has been hailed by oneLondon critic as producing – “some of the best modern American street food in the UK”. Soenjoy one of our hand ground double cheese and double bacon burgers– or our authentic 8 hour smoked pulled pork sandwich or our spicy cajun blackened fishsandwich.
tarte – is opposite the Village Green on the High Street in Brasted (TN16 1JE) next door to the White Hart Pub. You’ll see theDeli Truck parked outside on the A25. Service will get underway at 06:30pm
All the disposables on the Deli Truck – that includes cups, plates, knives forks and spoons are all biodegradable at least and in many cases are fully compostable as well. our plates are made of sugar starch and will compost in just 6 weeks our cold drink cups are made of plant starch and are fully compostable and biodegradable. But we don’t rest on our laurels – we are forever striving to bring you better quality food, with less additives and funny chemicals. We have just started our own gardens for suppling organic lettuce for our burgers and salads – and we hope this is just a start.
We organised a relaxed and fun party yesterday for great clients who tasted our food last summer and decided to use us for their own party. The venue had the most fantastic views over the Weald of Kent. Sun was shining food was fantastic. With a new member of staff on board the truck service was much more relaxed even when everybody wanted a cajun fish sandwich at the same time. Thanks Laura you were great. As the weather was so warm we decided to try our home-made Deli-Truck lemonade on the party – 45 large juicy lemons to 10 litres of water, with just a little sugar syrup – seriously good and it disappeared very quickly. A great day. The menu was simple but tasty and to our surprise the Cajun fish sandwich “sold out” very very quickly. For a party of 48 adults it’s unusual to sell more 10 pieces of fish – we sold all 25 pieces on board the truck. But it did look good and we think that’s what started the rush.
Deli Truck clients eating
Deli Truck puddings
Deli Truck Menu
Deli Truck view
Deli Truck trifle
Deli Truck view 2
Deli Truck home made tomato sauce
Deli Truck crowd
Deli Truck clients ordering food
Deli Truck client drizzling our home made tomato sauce onto her burger
Join us for our once a month BMW feast at the BMW motorcycle dealership in Tunbridge Wells tomorrow (saturday 31st of May) Menu is our usual yummy stuff – to include – our outrageous double cheese, double bacon burger, our I8 our smoked pulled pork sandwich and our cajun fish sandwich on panini. Weather is going to be brilliant for a relaxing lunch. Hope to see you all there
We think this is the best burger bun in the world – why? because we make it ourselves. We spent months trying to find the perfect burger bun, but keep being disappointed. Believe it or not there is quite a lot of science involved in getting just the right bun. Firstly it has to be tough enough to handle a super heated 8 oz piece of pure beef, it has to soak up meat, cheese and bacon juices with out disintegrating and it has to have a warm doughy interior for taste and “mouth feel” We finally decided, after talking to friends in the US, that we would try a burger bun made out of “soft pretzel dough” This is a wonderful dough – but to make it into a bun takes a lot of work because just like a bagel, this bun is simmered in water for 60 seconds before it’s popped in the oven for a further 20 minutes. The genius behind this way of cooking is that the outside of the bun becomes firm, but pliable – in other words it doesn’t break up and the inside is still delightfully bready and rich and soft. So finally we have found our perfect burger bun and we hope you enjoy it next time you come and see us. The next set of pictures show how we made our first small test batch.
Forming the dough into small balls before the second rising.
Arty shot of me forming buns.
uncooked bun dough then goes into a pan of simmering water for 30 seconds on each side.
rolls being poached, see how much they puff up
Poached buns are lifted from the water and glazed with an egg and milk mixture.
The rolls are then sliced into a cross cut, because the outside of the roll is now cooked and has killed the yeast, but the inside is still raw and needs to expand rapidly once it gets in the oven – these slits allow the expansion without the roll exploding .
The end result and they were soft and doughy inside. Fantastic