We talked about this and we decided that in lieu of a christmas party, we would do something for the community instead. So yesterday we took the Bunsmobile down to the Crown Lutheran Church in Ballard and helped out the Phinney Neighborhood Association's soup kitchen program by serving free burgers to those in need.
We shared the idea with Molly Moon so Leo (their truck) came along and served free cream. Molly herself was there scooping up their amazing ice cream. Hmmm...Burgers from BUNS and ice cream from Molly Moon... that's practically food porn.
We served about 100 burgers. From what we can tell, the guests enjoyed the great food. But we almost created a riot in the dining hall because some guests were a bit impatient to wait for their turns. All was good everyone got burger and ice cream.
So there was no riot and you did not hear about this on the news because we made a point NOT to send press releases around ahead of time and dilute our sincere intent. Diane Sawyer was not there, neither was Katie Couric. We are ok with that.
Our staff donated their time for the event. Corfini Gourmet donated fresh, natural ground beef from Painted Hills. Grand Central donated the buns. Thank you Alden, Matt, Lauren, Eli, Dave, Ira (and the girls)! And of course, Molly and Kendall.
We had a good experience and we think we will do this from time to time through the year. Molly and I were thinking maybe in the summer when it is not so efing cold and miserable. Who knows? Maybe we will start a new trend and get more of us mobile food people to do this sort of things?
Tuesday, December 21, 2010
Saturday, December 11, 2010
Thank you Molly!
We are SO jazzed about next Monday - Molly Moon's company Christmas party! We have worked side-by-side with Leo (Molly's ice cream truck) from time to time through the last few months and honored to be selected to cater their company party!
Thursday, December 9, 2010
the Ferrari
For a while now I have been using this awesome balsamic glaze on my steaks and chicken at home. So it is time we apply it to our (already great) burgers, we created a new burger we call "the Ferrari" and it is EPIC! Our guests who tried it LOVED it!
The glaze is bottled and imported by our good friends Frank and Janet Mandarano. The Mandarano Glaze and Sauce is a premium balsamic reduction made from an award-winning Modena family recipe. Frank bottled and imported them from Modena, Italy (the birthplace of Ferrari).
For those of you who enjoys fast driving machines, Frank also runs the Car Guy Tour. Hmmm... nothing better than sucking on a bottle of Frank's balsamic glaze while going 140 mph on the autostrada LOL
The glaze is bottled and imported by our good friends Frank and Janet Mandarano. The Mandarano Glaze and Sauce is a premium balsamic reduction made from an award-winning Modena family recipe. Frank bottled and imported them from Modena, Italy (the birthplace of Ferrari).
For those of you who enjoys fast driving machines, Frank also runs the Car Guy Tour. Hmmm... nothing better than sucking on a bottle of Frank's balsamic glaze while going 140 mph on the autostrada LOL
Sunday, December 5, 2010
Still a noob... but learning everyday
We started operations back in August 2010. In the few months we have been operating, we have learned a hell of a lot. These are some of the changes or improvement we have made:
The beef
We started with fresh, 100% natural, grass-fed beef from Thundering Hooves in Walla Walla and that has not changed. We did change out our charbroiler to one that puts out more heat to give our patties more of that charbroiled taste. It also reduced cooking time.
Our French fries
We know we have the best French fries in town because we use the best product fried in premium soybean oil. To out-do ourselves we now toss them with truffle oil that makes them even better! Customers have been asking about poutine, so that is in the test kitchen right now. Like everything we do, we want to do it right, so we will make them as genuine Quebecoise as we can!
The Birdy and the Sammy
Responding to customers' requests we are adding a chicken and a salmon burger to our menu. The Birdy is built with a natural chicken fillet topped with strips of applewood smoked bacon. The Sammy has a 5-oz patty made from wild-caught Alaska salmon. Yummy!!
Veggie option
Again listening to our customers we are now able to substitute any of our burgers with a veggie patty. The patty is an Amy's 1/4 lb veggie patty. Made with organic vegetables and grains, it has no transfat or msg.
The Weather
Winter is here but we are still out there serving. For the wet days we have our giant awning deployed to keep you dry. We also carry a patio heat lamp to keep you warm.
You talk, we listen.
The beef
We started with fresh, 100% natural, grass-fed beef from Thundering Hooves in Walla Walla and that has not changed. We did change out our charbroiler to one that puts out more heat to give our patties more of that charbroiled taste. It also reduced cooking time.
Our French fries
We know we have the best French fries in town because we use the best product fried in premium soybean oil. To out-do ourselves we now toss them with truffle oil that makes them even better! Customers have been asking about poutine, so that is in the test kitchen right now. Like everything we do, we want to do it right, so we will make them as genuine Quebecoise as we can!
The Birdy and the Sammy
Responding to customers' requests we are adding a chicken and a salmon burger to our menu. The Birdy is built with a natural chicken fillet topped with strips of applewood smoked bacon. The Sammy has a 5-oz patty made from wild-caught Alaska salmon. Yummy!!
Veggie option
Again listening to our customers we are now able to substitute any of our burgers with a veggie patty. The patty is an Amy's 1/4 lb veggie patty. Made with organic vegetables and grains, it has no transfat or msg.
Winter is here but we are still out there serving. For the wet days we have our giant awning deployed to keep you dry. We also carry a patio heat lamp to keep you warm.
You talk, we listen.
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