Street Food Week: Wrap-up

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Street Food Week

We had a very busy and productive week.  We were very excited to bring street food to the pages of Modern Day Forager; it is a subject matter that is near and dear to our hearts for so many reasons, it is a culture we truly enjoy when we travel both here and abroad, it is a part of what we think will bring “community” back to our communities, it’s a connection to a simpler time and its just so darn tasty!  Monday we got even more excited when we learned that our Summery Watermelon Soup from last week’s post was being re-published on a national healthy living web site called Hella Wella… Healthy living for the real world.  Then, Tuesday we got an email from the Huffington Post asking us if they could use our photograph and recipe for the Simply Sensational Melon Sangria on their HUFFPOST TASTE .

Singapore by Modern Day Forager

Our week was filled with the hunt and we were in of search of ingredients and inspiration, our first stop was at the Super L Ranch Market at The Chinese Cultural Center in Phoenix, where we found several ingredients on the MDF shopping list, a whole bunch of provisions that just looked fun and of course props, we are always in search of that perfect little treasure and this is the place.  Next, we were off to Pro’sRanch Market in search of the perfect tortilla, specialty produce and props, of coarse. props.  Our last stop was to Saffron Market which is located in north Scottsdale, were we found our dried chickpeas and ingredients to make our tahini sauce.

Singapore by Modern Day Forager

One of the best parts of our field trip was that Heather’s daughter Bailey, who is nine, was along for the ride and adventure and how many cool food products we got to experience with her, she is not a stranger to these kinds of trips, however, we were thrilled we got to see it through her eyes as well as share and show her some things we have learned about these foods and cultures.  The hunt, the find and the get is something we talk about a lot here at Modern.  Doing the R&D is a blast and is so satisfying.  We reap the rewards by going to these markets and learning new things.

If you missed any of the posts this week page down and take a look.  Tuesday featured an introduction written by Traci explaining why we are so fascinated with street food, the street food culture and why we think it is so important that we embrace it. Wednesday we gave you our first impressions of the new Scottsdale Food Truck Caravan, what a treat, you should stop by some Saturday evening and check it out and please let us know your thoughts in the comments area or on our facebook page.  We jumped right into recipes on Thursday with our take on one of the most popular United States street foods, the Korean short rib taco, popularized by the LA food truck scene.  If you have never experienced a First Friday in Venice CA. you are truly missing out.   Next, we jumped across the pond to the United Kingdom (and Australia) for one of my favorite dishes Fish and Chips featuring a double or triple cooked chip and simple beer battered haddock or cod. For those of you that jump all over me for using lard in my recipes I fought the urge this time and went with peanut oil just for you, and its high smoke point.  Yesterday we featured what I think is the most under appreciated sandwich here in the States, the  Banh Mi.  We did our MDF version with a lemongrass and spice infused pork, but you can use any meat you have on hand, the crunchy, sweet, savory and spicy elements in this sandwich are what pushes it over the top and Traci added an MDF twist to ours with Granny Smith apples and pickled watermelon rinds.

Let us know your thoughts on the anything and everything we are doing here at MDF.  Thanks.


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.


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)


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


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