This blog post is a direct quote from
FOOD NETWORK'S EAT ST. Website! Food Network Eat St. goes out and finds really delicious food trucks and carts. I love food truck food! This week, Eat St. will be in Nashville and Knoxville highlighting some really great food trucks. Scroll down and see where you can get some great food truck lunch from noon-2 pm. Come while it's hot, and get on TV!
Tennessee has come a long way from the days when it was known as the “Hog and Hominy State.” Discerning foodies can now get everything from catfish tacos to pumpkin ravioli from one of the state’s many exceptional mobile vendors. We intend to see firsthand how much Tennessee’s culinary scene has grown as we cruise into Nashville and Knoxville to visit six of their most talked about food trucks.
Image courtesy of www.facebook.com/pages/Crepe-A-Diem
Date: Sunday, November 17
Filming time: 12:00 p.m.
There’s no time like the present to Crepe A Diem and get yourself an amazing French meal to go! Nashvillians are saying “ooh-lala” over Brittney Blackshear’s beautifully presented crepes, purses, and even stuffed apples! Brittney’s French street eats are made from scratch and stick to traditional methods – while still having a bit of fun. It’s no wonder Crepe A Diem won “People’s Choice” at this year’s Nashville Street Food Awards!
Image courtesy of www.facebook.com/pages/Crepe-A-Diem
What they will cook for us:
Coq Au Vin Crepe: Pulled roasted chicken, sauteed oyster mushrooms, onions, and gruyere smothered in a traditional coq au vin sauce (bacon, onion, mushroom, red wine, French aromatics) and topped with fried kale chips.
Tie-Dye Crepe Purse: Beet-colored crepe purse filled with chèvre cheese whipped with Tarragon and EVOO, toasted walnuts, poached golden beets and tied up with a chive.
Crepe Complete: Black forest ham, Swiss cheese, and baby arugula crowned with a sunny-side farm fresh egg, garnished with fresh parsley, sea salt, and cracked pepper.
Duck Confit Stuffed Apple: Cranberry and cognac poached Pink Lady apple stuffed with chiffonade of baby mustard greens, gruyere cheese, toasted pecans, and confit duck leg.
Image courtesy of www.jonbalayacatering.com
Date: Monday, November 18
Filming time: 12:00 p.m.
Jon Heidelberg wants you to “feed your face” and “never trust a skinny cook”. You can tell by his accent and dynamo personality that his N’awlins style cooking is for real. Jonbalaya is a legend around town. Its namesake Jambalaya has produced 143 marriage proposals for Jon and he’s declined… most of them.
Image courtesy of www.jonbalayacatering.com
What they will cook for us:
Tchoupatoulis Chicken and Waffles: Only on the Jonbalaya truck will you find this crazy rendition of Chicken and Waffles. They soak their tenderloins in buttermilk, hot sauce, and secret spices, then bread them in seasoned bread crumbs and four flavors of crushed cheese crackers. Then they take their famous Bacon Mac and Cheese – and make waffles. Finally, they drizzle the whole order with a homemade orange habanero butter syrup.
Shrimp Po’ Boy: Breaded fried shrimp with sundried tomato pesto, Cajun green onion slaw (toasted sesame vinaigrette and remoulade), onion straws, tomato, lettuce, and roasted red pepper aioli on crusty French bread.
Tilapia Bayou Burrito: Blackened tilapia, Cajun slaw, pico de gallo, onion straws, tortilla strips, dried cranberries, and pineapple-mango vinaigrette in a garlic herb wrap.
Jambalaya: Slow cooked chicken, andouille sausage, peppers, onions, green onions, and Cajun spices mixed in rice. One taste and you’ll drop to one knee!
Image courtesy of www.facebook.com/BiscuitLoveTruck
Date: Tuesday, November 19
Filming time: 12:00 p.m.
Karl and Sarah Worley (along with their daughter Gertie) are the proud owners of Biscuit Love, Nashville’s warmest down-home truck. The couple are trained chefs who decided to dedicate their efforts to the humble scratch biscuit in sweet, savoury, and “bonut” (biscuit donut) forms! This is the best place to get a primo version of Nashville Hot Chicken, a regional specialty that packs serious Southern heat!
Image courtesy of www.foodspotting.com/places/589417-biscuit-love-food-truck-nashville-/items
What they will cook for us:
The Princess: Fluffy biscuit topped with buttermilk fried chicken dipped in spicy cayenne seasoning oil, honey, housemade pickles, and mustard. An homage to “Hot Chicken” by Thornton Prince in the 1930s. Legend has it Prince was a womanizer. His girlfriend was upset he had been out all night, so she cooked a revenge breakfast of chicken smothered in fiery pepper. Prince loved it so much, he created his own recipe and opened up an eatery. Now it’s a Music City specialty.
The John T.: Fried catfish, sauteed garlic shrimp cooked with butter, cream, and a white wine reduction all on a tender biscuit topped with green onion. Named after legendary Southern chef John T. Edge.
The Gertie: Signature biscuit topped with caramelized banana jam, houseground peanut butter mixed with pretzel crunch, and housemade chocolate gravy (75% cocoa, cream, flour).
Bonuts: Biscuit dough rolled and left to rise, then fried, sugared, and filled with mascarpone and lemon curd. Served with blueberry compote.
Image courtesy of www.facebook.com/DeltaBound
Date: Wednesday, November 20
Filming time: 12:00 p.m.
At Delta Bound, husband and wife team Stacey and Jessica Mobley are sharing the cuisine of the Mississippi Delta, an area of the Deep South ranging roughly from Memphis to New Orleans, where time moves a little slower and life is a little sweeter. They’ve placed in several categories at the Nashville Street Food Awards this year including “Best Hot Nashville”, “Best Olive & Sinclair” (local chocolate), and “Best Dessert”.
Image courtesy of www.facebook.com/DeltaBound
What they will cook for us:
Le Grand Cochon: 1/2 lb in-house seasoned truck-ground pork, crispy housemade hickory bacon, smoked pulled pork with spicy mayo, Delta Bound BBQ sauce, spring mix, red onion, and monterrey jack cheese on a grilled bun.
Hot Nashville: Spicy smoked, pulled chicken in BBQ sauce and sriracha on a hush puppy waffle (ground corn, pepper, onion, cheese, spices). Topped with deep fried kale and crumbled bacon.
Fried Catfish Tacos: Cornmeal-breaded catfish, Creole coleslaw, roasted sweet corn salsa, and Mississippi Comeback sauce (regional remoulade-style sauce) on warm tortillas.
“I Want S’more” Whiskey Pudding: Dark chocolate pudding mixed with old-fashioned Tennessee whiskey layered with toasted graham cracker crumbs, topped with scorched Italian meringue.
Image courtesy of www.facebook.com/savorysweetfoodtruck
Date: Thursday, November 21
Filming time: 12:00 p.m.
Savory & Sweet is winning fans around Knoxville by making rotating daily meals from scratch. Their expansive menu has featured everything from deviled egg melts to fruit tarts to fresh truckmade pasta. They’ve amassed a fanatic following and are showing Knoxville that fast food can be fresh and fun!
Image courtesy of www.facebook.com/savorysweetfoodtruck
What they will cook for us:
Tennessee Whisky BBQ Burger Sliders: Local beef patties topped with candied jalapeños, housemade pimento (cream cheese, mayo, Cajun spices, pimentos, jalapeño juice, smoked cheddar), and housemade whiskey BBQ sauce.
Hot Brown: Housemade sourdough, fried local turkey, candied jalapeño bacon, tomato jam, micro turnip greens, and Mornay sauce. The Hot Brown is a Southern regional dish that originated in Kentucky.
Pumpkin Ravioli: Pumpkin, egg, brown sugar, evaporated milk, cinnamon, nutmeg, and ground ginger in housemade pasta dough. Served over oyster mushrooms with a sage garlic cream sauce and sweet & spicy walnuts.
Mexican Cheesecake: Frozen cheesecake wrapped in a sweet tortilla, deep-fried until golden brown, then rolled in cinnamon sugar and served with warm apples. The perfect finish to a hearty meal!
Image courtesy of www.mistercanteen.com
Date: Friday, November 22
Filming time: 12:00 p.m.
Mister Canteen is taking “farm-to-truck” to a whole new level. They’ve upped the ante to “seed-to-truck”, meaning many of the ingredients they serve have been grown or raised by them on their own family farm. Foodies appreciate the devotion, but the absolutely delicious fry bread tacos, sandwiches, and especially donuts speak for themselves! With a wartime-inspired navy tattoo and nature motif, antiques, and stunning chalk art, this truck wins with hip, nostalgic charm.
Image courtesy of www.mistercanteen.com
What they will cook for us:
Egg Banjo: Local eggs gently fried on handmade and farm-grown sprouted spelt French bread with house aioli, chili relish, sauerkraut slaw, fermented pickle, and organic fried potatoes. Topped with seasonal garden-picked herbs. The name came from an old Navy cookbook that called an egg sandwich a “banjo”.
Roast Beef Sandwich: Farm-raised, grass-fed, slow-cooked roast beef, white cheddar, sauteed bell pepper and onion, housemade sauerkraut slaw, garlic mustard aioli on a farm-baked spelt brioche bun with fermented pickle and organic fried potatoes.
Navajo Fry Bread Tacos: Farm-raised pastured chicken roasted and shredded in housemade enchilada sauce (vinegar, onion, celery, carrot, spelt, garlic) topped with housemade sauerkraut slaw and cultured sour cream on a coconut-oil fried Navajo fry bread.
Spelt Donuts: Organic spelt donuts fried in coconut oil and frosted with lemon curd Swiss meringue buttercream. An absolute must with every meal!
