Yo La Tengo, Food Network’s Brian Boitano, and Travel Channel’s Andrew Zimmern have also recognized the Crème Brûlée Cart.
The Crème Brûlée Cart will please any sweet tooth, and for $4 you’re getting a bargain. Traditionally, I know dessert is supposed to be eaten after dinner, but for the Crème Brûlée Cart, I will make an exception any time of the day.
For information or schedule, please follow Twitter @cremebruleecart or the Crème Brûlée Cart page on Facebook.
SEÑOR SISIG
What is sisig? Originally from Pampanga, Philippines, sisig is a popular Filipino pulutan (appetizer) turned entrée. There are many varieties of sisig, traditionally pork, but today there are countless variations, though all are marinated in vinegar, seasoned with salt and pepper, and topped with onions and jalapeño pep- pers. Señor Sisig has taken this native favorite to an- other level by infusing it with Mexican American cui- sine, such as tacos, burritos, and nachos. The response is overwhelming.
I spotted Señor Sisig at Off the Grid: Civic Center.
From the menu, I selected the Señor Sisig burrito with pork and all three kinds of tacos: pork, chicken, and tofu. The menu is inspired not only by Filipino food but also by the notion of serving Filipino food to the masses.
“Most people only know of a few Filipino dishes, like lumpia and adobo,” stated Evan Kidera, who established Señor Sisig with longtime friend, Gil Payumo. “We al- ways get asked, ‘what’s sisig?’ and we want everyone to know what it is.”
Everything I tried was extraordinary, and I could see why Señor Sisig was voted “Best Food Truck” by SF Baylist’s Best of the Bay and SF Weekly’s “Best Of ” readers’ poll. With all the buzz and features on LaSang Pinoy, TFC’s Balitang America, and We Eating, it is well on its way to making Filipino food all the rage.
After celebrating its one-year anniversary, Señor Sisig is thankful for its loyal customers and to be working on something it truly believes in. Reflecting on how it has grown in a year, Kidera and Payumo are looking forward to many more years to come.
For information or schedule, please visit Twitter @senorsisig,
www.senorsisig.com, Señor Sisig’s page on Facebook, or subscribe to their weekly email updates.
Of f the Grid:
Do you want to experience an authentic San Francisco street food gathering?
Off the Grid, or OTG as many refer to it, organizes a variety of food vendors weekly in a single site at various locations throughout the San Francisco Bay Area. Work- ing with around fifty food trucks and tents per week, the only issue at OTG events is that with so many options you will have a hard time choosing what to eat.
For those who have yet to try street food, OTG events are a great place to start. Instead of individually chasing every mobile vendor you want to try, you will have all these vendors in one place. Matthew Cohen, founder, owner, and operator of OTG, describes it as “the best mobile food court you will ever go to.”
54 FALL 2011
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68