Scottsdale Food Truck Caravan

Scottsdale Food Truck Caravan


Scottsdale Food Trucks by Modern Day Forager

Looking for something to do with family or friends this weekend?  Check out Scottsdale’s Food Truck Caravan on the northwest corner of 5th and Goldwater every Saturday 7:30pm to 11:30 pm.

Scottsdale Food Trucks by Modern Day Forager

MDF stopped by a couple weeks ago (week 6 of the caravan) and enjoyed every minute of our visit.

Scottsdale Food Trucks by Modern Day Forager

The first thing you notice is there is ample parking (for car or bike) and the event is set-up with your comfort in mind, from the large candle lit communal tables, concierge tent and a mister system, (heaters in the winter) not to mention weekly entertainment.  The week we attended acoustic guitar player Michael Signorelli played and the next week a local blues act.

Scottsdale Food Trucks by Modern Day Forager

As you stroll through the trucks reading the menus and making your decisions, or while you are dining at the long comfortable tables you glance around and notice neighbors and friends, young families and senior citizens what an awesome hodge podge of community.  We were struck by the notion that this is the reason for the incredible growth of the food truck movement around the country over the last several years, this is what has been missing in our faster and faster paced lives, a chance to take a stroll and have a meal with others, sharing a brief respite of time in the company of like-minded people.   All roads (worth taking) lead to food.

Scottsdale Food Trucks by Modern Day Forager

The week we visited there was a nice diverse selection of trucks on hand and they change weekly:

Riteway Cateringhttp://www.ritewaycatering.com/truck.html

Satay Hut: http://www.satayhutaz.com

Sweet Magnolia Smoke House: https://www.facebook.com/sweetmagnoliasmokehouse

Sandra Dee’s Catering: (always our favorite, “we love you Sandra!) http://www.sandradeescatering.com

Grilled Cheese Truck: https://www.facebook.com/TheGrilledCheeseTruckPhoenix

Smitty’s Kitchen: https://www.facebook.com/SmittysKitchen/app_190322544333196

Super Farm Super Truck: https://www.facebook.com/SuperFarmSuperTruck

Torched Goodness: http://www.torchedgoodness.com/schedule.htmlLiberty Biscuits: https://www.facebook.com/pages/Libertys-Biscuits/299579633491167

Udder Delights: http://www.udderdelightsaz.com

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Every week is going to be a different themed event all based around “Ate on 5th” a special dish prepared by each truck.  The theme while we were there was a competition for best dish, week 7 was BBQ.

The competition was judged by Chef Becky Wendells of The Herb Box at SouthBridge, Jeff Caswell of EVO Scottsdale and Joanie Simon of Restaurant Live AZ.  The prize was a guest spot on Restaurant Live AZ with Joanie Simon.  The online show airs from 3 to 4 p.m. on Wednesdays at http://www.doublewidenetwork.com.  The winner was Smitty’s Kitchen with their  Goat and Curry Stew.  Congratulations!

Scottsdale Food Trucks by Modern Day Forager

Hope to see you there next time!

Scottsdale Food Trucks by Modern Day Forager

Modern Day Forager

Street Food

Singapore by Modern Day Forager

Street Food

Street food is authentic, affordable and approachable; it pulls no punches and is straightforward.  We are hitting the pavement and eating curbside this week, no passport required!

Food hawking has long played a role in our rich global history; it links us to our past, another place, time, how we eat and how we explore.

Chances are, when you taste on the street, you are tasting a traditional family recipe, handed down from generation to generation.  This take-away fare is so satisfying, chocked full of flavor, honestly prepared and there is a sense of pride in every bite.

Singapore by Modern Day Forager

What we find so exciting about the street food scene is that it gives us a sense of continuity and community.  There is an informality that promotes ease, reassurance, and comfort when eating with your hands.  It truly has a way of uniting us all.

There is also a wonderful proficiency, resourcefulness and economy of effort of street traders.  Everything has its place and there is a rhythm , theatre, and  celebration of human ingenuity.

Singapore by Modern Day Forager

You walk up, take in the sights and smells, order your food, wait in line, and no matter what your economic background, everyone coexists and in the end, it is always about the food, how it is crafted and where it comes from.

So do the legwork and take to the streets, experience the outdoor food stalls, halls, trucks and street side vendors.   Culinary integration plus cultural diversity equals an experience that is a veritable moveable feast.

Singapore by Modern Day Forager

Enjoy!

Modern Day Forager

Asian Short Rib Tacos

Asian Tacos by Modern Day ForagerAsian Short Rib Tacos

Bring your curbside cuisine inside to create your own table top taqueria.  This recipe is the real deal, starting with a range of flavors, a smoky sweetness with a spicy kick, sesame seeds blended to bring out the nuttiness, brightness from all of the citrus, a punch of flavor with the addition of ginger and if that wasn’t enough a crispiness from the shredded romaine lettuce, red onion and juicy tomatoes, crowned with jalapeños and cilantro, all served in soft warm grilled flour tortillas.  Embrace the taco trend and jump on the ubiquitous band wagon or should I say ubiquitous food truck.  Enjoy!

Asian Tacos by Modern Day Forager

Ingredients:

3 pounds beef short ribs

1/2 Romaine lettuce, shredded

1/2 red onion, sliced thin

2 Roma tomatoes, diced

1 jalapeño, sliced thin

flour  tortilla

Cilantro leaves to taste

2 limes, wedged

Marinade:

1 cup white onion
, diced

1 cup black soy sauce

1/4 cup sugar

1 cup club soda

1/2 cup orange juice

1 tablespoon freshly ginger, minced

1/4 cup sesame oil

3 cloves garlic, minced

Place all marinade ingredients and short ribs to a large zip lock bag marinade the beef short ribs overnight in refrigerator.

Sauce:

3 tablespoons sesame chili oil

1/2 cup fresh squeezed lime juice

zest from 1 lime

1/4 cups soy sauce

1 1/2 tablespoons chili powder

3 tablespoons  sesame seeds

1 teaspoon sugar

Salt to taste

Add all sauce ingredients to a medium sized mixing bowl and mix well. Refrigerate until use.

Directions:

  1. Grill the short ribs, about 5 minutes each side
  2. Grill tortillas
  3. Cut meat of bones
  4. Place meat on the tortilla add  lettuce, red onion,jalapeño, tomato and cilantro
  5. Drizzle with sauce
  6. Squeeze of lime

Asian Tacos by Modern Day Forager

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Melon Week Wrap Up

 

Melon Week on Modern Day Forager

Thank you to Andrew Gooi, of Gooi Films.  Andrew contacted us several weeks ago and asked if we would be interested in participating in a video series he was working on called “a day in the life”, after a few conversations we thought, can we be that interesting?  Really?  Seriously?  Then, the dreaded, we are going to look horrible on camera and UGH the sound of our voices being recorded.  UGH again!  But, with a little trepidation and a whole lot of why not, we decided to jump in.   A true professional, Andrew accommodated our crazy schedules and we shot our first video Monday morning at the larder.  We had no idea 24 hours later he would call to say the video had been edited and was on you tube.  We are just over the moon, that we got to share our story, our craft, our process and what we love to do.

Melon Week on Modern Day Forager

A big shout out and thank you goes out to Blue Sky Organic Farms.  Sara and David were so helpful, from Sara providing us with a wonderful selection of melons to use in all our recipes and David taking the time to explain the flavor profile and textures of each of the fifteen varieties of melons he grows, so that we could make good decisions on which melons would go best in each dish we had decided to make for the week.  Thank you for making our jobs a little easier this week and reminding us why it is so important to get to know your farmer!  It makes everything you do in the kitchen easier!

Melon Week on Modern Day Forager

Last, but certainly not least, thank you to you, our readers. We had our highest readership since we started.  Monday with the introduction, followed by Tuesday’s post on selecting, storing and preparing, we saw our page views and visitors skyrocket.  With the busy holiday weekend approaching, we thought readership would dip somewhat and we even considered not posting, but you surprised us and readership stayed strong.  Wednesday’s watermelon soup set a new record for us and then we hit it again Thursday with our melon sangria.  Friday’s reaction was great for our summer melon salad and then Saturday we received the most comments of the week for our refreshing take on granita.  So, thank you, the work is gratifying, being part of this collective and collaborating is truly rewarding and we are all richer for the experience.   We love hearing from you, so keep your comments and suggestions coming, either on the blog or on the MDF facebook page.

Summery Watermelon Soup

Modern Day Forager

MDF’s Icy Melon Granita

Cantaloupe Granita by Modern Day Forager

ICY MELON GRANITA

Our version of a childhood summer revival with a twist, a little bit more sophisticated and all grown up.  Chill out, cool down and make the most of your long hot days.  Using white and orange cantaloupe makes for a very fragrant and well-balanced combination.   The addition of basil and the spicy, salty, sweet sugars really liven up this recipe.

Ingredients:

  • 1/2 cup filtered water
  • 1/4 cup sugar
  • 1 1/2 cups cantaloupe chunks
  • 1 1/2 cups white cantaloupe chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • curry sugar, didi’s sugars for the spicy component and for the salty and sweet component we used “martini” from go lb. salt rim-licks.
  • chiffonade of basil

Directions:

  1. In a small saucepan, stir the water and sugar over low heat just until the sugar melts.  Let cool completely.
  2. In a blender, puree the cantaloupe with the syrup and lime juice.
  3. Strain puree into a bowl through a fine mesh sieve, pressing through with a wooden spoon.
  4. Transfer the puree to a shallow container and place in freezer until frozen around the edges and slushy, about 30 minutes.
  5. Using a fork, stir the granita every 20 until it is completely frozen, about 1 1/2 hours.  Just before serving, fluff granita with fork.
  6. Scoop into bowls, sprinkle with curry sugar and garnish with chiffonade of basil.

Cantaloupe Granita by Modern Day Forager

Our good friends Liz and Aaron Eckburg own a great company, go lb salt which is a local salt bar here in Arizona and boy, do they know their stuff.  We highly recommend their website, there is a wealth of information, along with a user friendly online store,  filled with everything you could possibly need, and if that wasn’t enough they offer classes as well.   Check them out at golbsalt.  We also used another favorite resource of ours for this recipe, Didi Davis’s Food Sugar Blends.  This is a great source for all things spicy, salty and sugary, and they focus on small-batch handmade productions.  Check them out at salttraders.  So many new ways to play with your food.

Cantaloupe Granita by Modern Day Forager

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

Summertime Melon, Serrano Ham with Local Greens topped with Saffron Honeydew Drizzle by Modern Day Forager

When your local greens and produce are at the height of the season capture all their essence and get some color.  Make this super-simple fast, fresh and easy recipe.  You are sure to shine!

Summertime Melon, Serrano Ham with Local Greens topped with Saffron Honeydew Drizzle by Modern Day Forager

Ingredients:

  • 1 cup Tuscan cantaloupe, cubed
  • 1/2 cup white honeydew, cubed
  • 1/2 cup yellow honeydew, cubed
  • 1 cup Asian melon, cubed
  • 2 cups Tuscano kale, chopped
  • 1 cup chard, chopped
  • 1 cup arugula
  • 1 head frisee lettuce, chopped (any well textured lettuce will work)
  • 1 bulb fennel, julienned
  • 1/4 pound Salchichon salame, julienned (any cured meat will work)

Place all the ingredients in a large bowl.

Season with salt and pepper then toss.

Dressing:

  • 2 cups honeydew melon, seeded and cubed
  • 1/4 cup grapeseed oil (neutral)
  • 1 tablespoon lime juice
  • 1 teaspoon fresh lime zest
  • 1 tablespoon honey
  • 4-6 threads of Saffron
  • salt and pepper to taste

Puree honeydew in a food processor or blender until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a wooden spoon.

Add oil, lime juice and zest, honey, saffron, salt and pepper; whisk to combine. (my preferred method is to shake in a mason jar)
Honeydew Drizzle by Modern Day Forager

Modern Day Forager

Scottsdale’s Food Truck Caravan

Scottsdale Food Truck Caravan


Scottsdale Food Trucks by Modern Day Forager

Looking for something to do with family or friends this weekend?  Check out Scottsdale’s Food Truck Caravan on the northwest corner of 5th and Goldwater every Saturday 7:30pm to 11:30 pm.

Scottsdale Food Trucks by Modern Day Forager

MDF stopped by a couple weeks ago (week 6 of the caravan) and enjoyed every minute of our visit.

Scottsdale Food Trucks by Modern Day Forager

The first thing you notice is there is ample parking (for car or bike) and the event is set-up with your comfort in mind, from the large candle lit communal tables, concierge tent and a mister system, (heaters in the winter) not to mention weekly entertainment.  The week we attended acoustic guitar player Michael Signorelli played and the next week a local blues act.

Scottsdale Food Trucks by Modern Day Forager

As you stroll through the trucks reading the menus and making your decisions, or while you are dining at the long comfortable tables you glance around and notice neighbors and friends, young families and senior citizens what an awesome hodge podge of community.  We were struck by the notion that this is the reason for the incredible growth of the food truck movement around the country over the last several years, this is what has been missing in our faster and faster paced lives, a chance to take a stroll and have a meal with others, sharing a brief respite of time in the company of like-minded people.   All roads (worth taking) lead to food.

Scottsdale Food Trucks by Modern Day Forager

The week we visited there was a nice diverse selection of trucks on hand and they change weekly:

Riteway Catering: http://www.ritewaycatering.com/truck.html

Satay Hut: http://www.satayhutaz.com

Sweet Magnolia Smoke House: https://www.facebook.com/sweetmagnoliasmokehouse

Sandra Dee’s Catering: (always our favorite, “we love you Sandra!) http://www.sandradeescatering.com

Grilled Cheese Truck: https://www.facebook.com/TheGrilledCheeseTruckPhoenix

Smitty’s Kitchen: https://www.facebook.com/SmittysKitchen/app_190322544333196

Super Farm Super Truck: https://www.facebook.com/SuperFarmSuperTruck

Torched Goodness: http://www.torchedgoodness.com/schedule.htmlLiberty Biscuits: https://www.facebook.com/pages/Libertys-Biscuits/299579633491167

Udder Delights: http://www.udderdelightsaz.com

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Scottsdale Food Trucks by Modern Day Forager

Every week is going to be a different themed event all based around “Ate on 5th” a special dish prepared by each truck.  The theme while we were there was a competition for best dish, week 7 was BBQ.

The competition was judged by Chef Becky Wendells of The Herb Box at SouthBridge, Jeff Caswell of EVO Scottsdale and Joanie Simon of Restaurant Live AZ.  The prize was a guest spot on Restaurant Live AZ with Joanie Simon.  The online show airs from 3 to 4 p.m. on Wednesdays at http://www.doublewidenetwork.com.  The winner was Smitty’s Kitchen with their  Goat and Curry Stew.  Congratulations!

Scottsdale Food Trucks by Modern Day Forager

Hope to see you there next time!

Scottsdale Food Trucks by Modern Day Forager

Modern Day Forager

Summery Watermelon Soup

Summery Watermelon Sips

We are just head over heels about our stylishly rustic soup.  It strikes the perfect balance of tart to sweet.  Who says we can’t summerize and make it our main dish instead of relegating it to a side.  Gather up your family and friends and go out with a bang.

 Slurps up!!!

Summery Watermelon Soup


Ingredients:

.   1/2 cup sugar

.   1/2 cup filtered water

.   12 basil leaves, bruised

.   5 cups watermelon chunks (experiment with yellow and orange)

.   3 tablespoons fresh lime juice

.   1 teaspoon lime zest

.   1/4 cup sparkling wine (as always we use Prosecco)

Directions: Place sugar and water in a small saucepan over medium-high heat.  Once sugar has dissolved add the basil leaves and bring mixture to a boil, then remove from heat and let it sit for at least 15 min.  Then discard basil and let continue to cool to room temperature. Working in batches, blend 4 1/2 cups of watermelon with basil simple syrup and lime juice. Push juice through a fine mesh sieve, over a bowl or pitcher with a wooden spoon.  Cover and refrigerate 1 hour to overnight. To serve, add sparkling wine, pour soup into 4 bowls and garnish with remaining cubed watermelon (important for a textural element) and lime zest.

Summery Watermelon Soup

Experiment with this recipe, try adding canned tomatoes, english cucumbers, beets or granny smith apples we have done all 4 with great success.

Summery Watermelon Soup

Modern Day Forager

MDF’s Icy Melon Granita

Cantaloupe Granita by Modern Day Forager

ICY MELON GRANITA

Our version of a childhood summer revival with a twist, a little bit more sophisticated and all grown up.  Chill out, cool down and make the most of your long hot days.  Using white and orange cantaloupe makes for a very fragrant and well-balanced combination.   The addition of basil and the spicy, salty, sweet sugars really liven up this recipe.

Ingredients:

  • 1/2 cup filtered water
  • 1/4 cup sugar
  • 1 1/2 cups cantaloupe chunks
  • 1 1/2 cups white cantaloupe chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • curry sugar, didi’s sugars for the spicy component and for the salty and sweet component we used “martini” from go lb. salt rim-licks.
  • chiffonade of basil

Directions:

  1. In a small saucepan, stir the water and sugar over low heat just until the sugar melts.  Let cool completely.
  2. In a blender, puree the cantaloupe with the syrup and lime juice.
  3. Strain puree into a bowl through a fine mesh sieve, pressing through with a wooden spoon.
  4. Transfer the puree to a shallow container and place in freezer until frozen around the edges and slushy, about 30 minutes.
  5. Using a fork, stir the granita every 20 until it is completely frozen, about 1 1/2 hours.  Just before serving, fluff granita with fork.
  6. Scoop into bowls, sprinkle with curry sugar and garnish with chiffonade of basil.

Cantaloupe Granita by Modern Day Forager

Our good friends Liz and Aaron Ecburg own a great company, go lb salt which is a local salt bar here in Arizona and boy, do they know their stuff.  We highly recommend their website, there is a wealth of information, along with a user friendly online store,  filled with everything you could possibly need, and if that wasn’t enough they offer classes as well.   Check them out at golbsalt.  We also used another favorite resource of ours for this recipe, Didi Davis’s Food Sugar Blends.  This is a great source for all things spicy, salty and sugary, and they focus on small-batch handmade productions.  Check them out at salttraders.  So many new ways to play with your food.

Cantaloupe Granita by Modern Day Forager

Modern Day Forager

Simply Sensational Melon Sangria

 Simply Sensational Melon Sangria

Melon Sangria by Modern Day Forager

Savour the evenings or the summer sunshine while mastering the art of making this flavor-packed sangria.  This recipe is simple and will ramp up any outdoor fare, plus we’re sure you’ll be the talk of the town or your next bbq bash.

Ingredients:

2 cups mixed melons cubed (we used cantaloupe, honeydew, watermelon, and Juan Canary)

4 ounces of brandy (if you wont drink it don’t cook with it)

1 granny smith apple sliced

1 bottle of Riesling (cold)

3-4 drops ginger extract

pineapple and white cranberry juice to taste (Ocean Spray makes a white cranberry and peach that works great)

Directions:

Place melon in an airtight container or zip lock bag, add brandy and refrigerate for 2 to 12 hours.

In a large serving container or pitcher stir melon, apples, wine, extract and juices together

Add ice to glasses pour in sangria and spoon extra fruit on top as garnish.

(Sangria gets better with time in the refrigerator )

Melon Sangria by Modern Day Forager

Variations

Sparkly: Club soda or ginger ale

Fruity: grapes, oranges or peaches

Savory: Basil, cardamom or saffron

Boozy: Midori, fruit schnapps, more brandy

Sugary: Moscato, 1/3 cup sugar, simple syrup

Have fun with this and please share your spin on this recipe with use here in the comments or on our Facebook page.

Melon Sangria by Modern Day Forager

 

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager