Tag Archive | "Spice Runner"

Kitchens 4 Cancer: Good Eats, Good Cause


Taking an order at Winner Winner Chicken Dinner.

Boardwalk on Bulverde kicked off its Kitchens 4 Cancer fundraiser Friday with more than 15 trucks offering everything from spicy hot Guacabolas, avocado and chicken balls from Winner Winner Chicken Dinner, to frozen yogurt from Peach Wave.

Rockin G’s BBQ, Taco King, Sabor Colombiano, R&R Chicken Wings, Spice Runner and Rickshaw Stop were among the convoy of trucks that had gathered at the lot on Bulverde Road for the good cause. Most of the owners have agreed to donate 10 percent of their sales this weekend to Livestrong, the Lance Armstrong Foundation. And more than a few were seen wearing the yellow wristband associated with cancer awareness.

It was the first night for Scott Rodgers’ new Meating Stop truck, where diners could get a little bit of everything, including seared ahi tuna, fried shrimp, chicken-fried steak and even a deep-fried Twinkie.

Kids love the play area at Boardwalk on Bulverde.

Fans of New Orleans Cajun and Creole fare got a double whammy of deliciousness to choose from. At Where Y’At, Pieter Sypesteyn offered up a seasonal treat of deep-fried soft-shell crab po’boy slider with slivers of jalapeño and a tangy slaw that pushed it over the top. Meanwhile, the Jacksons at Lagniappe Today offered a rich, spicy sausage and chicken Yumbo Gumbo as well as crawfish etouffée.

Yumbo Gumbo from Lagniappe Today

Dessert lovers had a series of difficult choices to make, whether it was the bread pudding from either Guilty Pleasures or Langiappe Today, Peach Wave’s frozen yogurt with fruit or beignets from Where Y’At. A snow cone from KC’s Cones would certainly take the edge off the heat, but a mister attached to a fan also helped with that as did a series of brightly colored umbrellas over the picnic tables.

I settled for a coconut cream cupcake from Society Bakery, a tough choice considering the peanut butter and jelly or the red velvet whoopie pie flavors were both calling my name.

Kitchens 4 Cancer continues through Sunday at Boardwalk on Bulverde, 14732 Bulverde Road.

Pieter Sypesteyn stands next to his Where Y'At truck.

 

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The Food Trucks Roll In and the People Turn Out


People wait patiently -- and in the shade -- for Culinaria's inaugural food truck event.

Crystal Dady takes orders at the Duk Truck.

The tickets said it started at 6 p.m. So did the announcements. And yet the tantalizing aromas arising from an array of food trucks in the parking lot of the Alon Market on Northwest Military Highway drew people much earlier than the starting time.

They waited patiently until the gates opened for Culinaria’s inaugural food truck gathering. And while they waited the crowd grew, and it kept growing long after people were granted admission into the area.

Pork sliders from 41:10 Mobile Kitchen.

Who knows how many thousand people showed up for the event? Not Suzanne Taranto Etheredge, CEO of the food and wine festival, which runs through Sunday. She was out front helping get customers in as quickly as she and her staff could, so that all could enjoy some fine wine, beer and meals from about a dozen mobile kitchens from the area.

Spice Runner offered a variety of spicy sandwiches and pocket pies as well as some irresistible Thai chicken wings with a peanut sauce flavored with coconut, lime and, of course, a bit of heat. Crepe Nation had both savory and sweet crepes to tempt your taste buds, with flavors ranging from shrimp and avocado to several featuring Nutella.

Guests throng Say-She-Ate.

Flour Power Cafe didn’t have wheels, but they had a table with cake balls, while Jason Dady’s Duk Truck offered pork tacos crowned with pineapple, cilantro and jalapeños. Those willing to stand in a lengthy line were rewarded with the likes of cochinita pibil tacos or mealtloaf and mashed potato sliders from 41:10 Mobile Kitchen or Akaushi beef sliders and duck fat fries from Say-She-Ate.

Even the dogs waited patiently for some treats.

Erika Prosper did what many at the event did. She stood in one line while her husband went to another. They swapped bites whenever they got served. She enjoyed the event, but she hopes that the trucks would add to their staff to alleviate a little of the wait.

The weather cooperated and even made things pleasant with some welcome breezes and comfortable temperatures. Even with the lines, the area was large enough for breathing space to enjoy a glass of J. Lohr Wildflower or Buena Vista Chardonnay.

Culinaria continues Friday with the Best of Mexico tasting at La Villita. For a full list of events, click here.

 

 

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A New Food Truck Debuts on the Boardwalk


Spice Runner is the new truck at Boardwalk on Bulverde.

Spice Runner has added a little kick to the lineup of food trucks at the Boardwalk on Bulverde, 14732 Bulverde Road.

The new truck, owned and operated by Barry Fourie, features global tastes with a decidedly spicy bent.

The lineup includes a series of sandwiches as well as pocket pies, or, as we in San Antonio like to call them, empanadas.

The initial menu includes sandwiches filled with the likes of Caribbean pulled pork;  South African Spice Braise with a bobotie blend on beef; Thai Coconut Curry; Louisiana Creole; Indian Chicken Curry and, of course, Texas Chili. The sandwiches come with a series of condiments, such as pickled carrots and onions, cilantro and tomatoes as well as a yogurt sauce on the side, if you like.

Many of the flavors are also available in the fried pie format.  The sandwiches sell for $6 apiece and the pies for $3 each.

The South African Spiced Braise at Spice Runner.

Fourie, who is originally from South Africa, made his home in that other S.A. about six years ago when he came to UTSA to study biology. He later went into bartending and the restaurant business, most recently working at Tost on Blanco Road.

The global flavors will expand as Fourie begins to break in the equipment in the truck. For the next few weeks, he plans on parking at the Boardwalk for dinner Thursday through Monday and for lunch on Saturday and Sunday.

If you stop to grab either a sandwich or a pie, try one of the sauces in the condiment tray next to the order window. Fourie makes most of them and they are made to match the flavors of the meat, though you can obviously mix and match at will. The habanero salsa was particularly hot and just about perfect on the pulled pork, while the bobotie spices made the South African braise a real treat.

Barry Fourie waits on a customer at Spice Runner.

Dessert lovers can try a Nutella and cinnamon banana pie.

Also at the Boardwalk Friday evening were a few old favorites, including Guilty Pleasures, R&R Wings and Toastie Buns. Rickshaw Stop was donating a percentage of its sales that night to help veterans’ causes, and KC’s Cones got into the spirit of the season by offering coffee, tea and hot chocolate in addition to its snow cones.

For more information on the food park, click here.

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