Pam Ellis and Peggy Edwards
has worked in many acclaimed restaurants under some of the finest chefs throughout the country, and about a year ago he added mobile food to his list of accomplishments.
I caught 3-Sum Eats at Off the Grid: Upper Haight (see page 54). One of the unique things about 3-Sum Eats is that there is a person outside the truck taking orders. It is a nice touch and adds to the experience.
With the longest line at the event, 3-Sum Eats gave me time to study the menu. I had my eye on the macaroni- and-cheese spring rolls, Philly cheesesteak pot stickers, and a house-made, cream-filled sponge cake dessert. According to Scott, the menu changes every day. The menu follows the “three by three by three” concept: three sandwiches, three sides, and three desserts, hence the name 3-Sum Eats. When asked how he came up with the name, Scott credits his manager.
“We were on the phone one day tossing names around, and he brought up the idea of the name 3-Sum Eats for the truck. I started laughing because, obviously, that is not the first thing I thought of with the name (food, that is), but I liked it and decided to run with it and here we are today,” says Scott.
After ordering the food, I saw Scott himself inside the truck handing all the orders to the customers. When he handed me my food, everything looked delectable. The spring rolls and pot stickers infused American comfort food and Asian staples, which works for me. The spicy cake was the perfect end to a delicious meal.
For more information or the schedule, please visit
www.3-sumeats.com or Twitter @3sumeats or the 3-Sum Eats page on Facebook.
THE CRÈME BRÛLÉE CART
With a carpenter background, Curtis Kimball helped his brother build the Magic Curry Cart. Then he decided to build a cart of his own and serve an assortment of desserts. After some thought, he settled on just serving crème brûlée in a variety of flavors, and that’s how The Crème Brûlée Cart was born.
I came across this cart at Off the Grid: Fort Mason. Through the crowd, I saw the chef hats from afar and headed straight for them. I ordered (and devoured) Honey Vanilla and Si Por Favor, also known as Yes Please!, which is Nutella and balsamic strawberries. I could barely finish one. Don’t let the size of these por- table cups deceive you; they are rich and filling.
Underneath the hard caramelized sugar, both flavors were decadent. Kimball says he finds inspiration for his menu either from non-crème-brûlée desserts or things he likes that haven’t been combined in an interesting way. The results are flavors like S’mores, Ritual Coffee, and Lavender.
As one of the better-known vendors, the Crème Brûlée Cart has received recognition in San Francisco Bay Guard- ian’s Best of the Bay, SF Weekly, San Francisco Magazine, Wired, and several other publications. Iron and Wine,
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