Skip to main content

Tasting Notes: Taps and Trucks in Tumalo


On our way into town, we spotted a gathering of food trucks in Tumalo. And, we decided that when we didn't want to cook lunch, we'd head over there. Today was the day.


Turns out, it's called The Bite. Today there were four trucks there, but only three were open. We perused all the menus and ended up ordering from Heidi's Grilled Cheesery and The Rogue Chef.


We found a table under the twinkle lights inside and I couldn't resist getting a pint of Blood Orange Cider from Elemental Hard Cider in Washington. I have never seen any brews from them before. But, if this cider was any indication, I definitely want to get my hands on more. Cheers!


Jake and I ordered from Heidi's. I got the special: Stella Blue. Jake had the Cheesus Crust on gluten-free bread that was sharp cheddar, cream cheese, bacon, and jalapenos on gluten-free bread. He also tried the French onion soup. Yum!


Also, from Heidi's, D tried their soup of the day, their Sunshine Curry made with red and yellow curry, bamboo shoots, water chestnuts, and yam. It was spicy and delicious.


The boys both ordered from The Rogue Chef. R can never resist a BLT when he finds one. And D wanted a burger with bleu cheese and bacon. 


The Rogue Chef delivered on both counts. D declared it almost the best burger he's every had. That is saying a lot as he loves burgers and has had great ones.


All we had left at the end of the meal were empty plates, drained glasses, and dirty napkins. Wow. I hope we can squeeze in one more visit to The Bite this week!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an