Well, now that we’ve been informed that Food Truck Wednesdays, a fundraising event for the Pasadena PTA, is on a hiatus until the fall, we thought we’d re-direct you to the Chefs Center’s Food Truck Fridays—or more accurately, but much more of a mouthful, the “Spring Friday Food Fair & Artisanal Marketplace.”
Chefs Center on San Gabriel Avenue in East Pasadena is a non-profit program that “provides professional culinary business development services for entrepreneurs who want to start or expand a food-based business.”
Their parking lot will stage such vendors as Nom Nom, No Tomatoes, Paradise Cookies and Slammin’ Sliders. An array of tables will also be offering artisanal foods and gourmet baked goods.
At the first annual LitFest Pasadena in Central Park on May 12th, No Tomatoes was one of three food trucks—we didn’t hear anything except raves (but do expect a bit of a bite, as in spicy, spicy). It’s called No Tomatoes because one of the original crew always makes sure to emphasize that his order (wherever they are dining) will come with no tomatoes. We’re not quite sure how that translates to calling your business No Tomatoes, but it’s catchy.
Slammin’ Sliders offers wee “burgers” that are not just ground chuck but Kobe beef, lobster, pulled pork, shrimp, or chicken. They can come with a side of sweet potato and pepper jack croquettes, orzo pasta Opal basil salad, or Okinawa potato salad.
Nom Nom gets its name (their website says) based on the explanation that nom nom is “an onomatopoeical adjective based on the sound emitted when something is ‘oh, so tasty’ that one gnaws through it without regard to cleanliness or etiquette, (and) this sort of ravenous eating will often result in an ‘om nom nom nom’ noise being emitted from the eater.” A staple of Nom Nom’s menu is the Bánh mì, a sandwich with chopped cilantro, do chua (sweet and tangy marinated carrots and daikon radish), this nuong (grilled pork with sweet honey glaze), thinly sliced cucumbers, jalapenos and a mayonnaise spread. Meat filling can also be lemon grass chicken, BBQ pork, or tofu.
If you need to stretch your legs after all the good eatin’, the Chefs Center welcomes you to tour their 2,000 square foot shared kitchen facilities.
Spring Friday Food Fair
Chefs Center, 45 N. San Gabriel Blvd.
Friday, May 25th, 6-9 p.m.
For more info, visit chefscenter.org