Tuesday, 3 April 2012

Gourmet Bitches Food Truck



The Gourmet Bitches unveiled their new food truck at the Boiler House in the chic Distillery District. The latest in a fleet of food trucks set to (hopefully) dominate the streets this summer, the Gourmet Bitches plan on enticing food junkies with a more refined menu than your typical greasy sandwiches or meat on a stick. Equal parts gourmand mixed playfully with healthy and gluten/dairy free options, the Gourmet Bitches aim to break the innocuous cycle of food truck mediocrity. Now that the novelty has worn off a bit, it’s exciting to see this genre of food outlet take it further and offer more sophisticated choices.

The bitches in question, if I may, are Shontelle Pinch and Bianka Matchett. Bianka, I’m told, is the driver of this operation, after Shontelle mentions she has a bit of a lead foot. Both these ladies don’t exactly fit the stereotypical truck driver, so it’ll be interesting to see them out on the road with this beast. Big, matte black and burly, the truck glows with their reflective logo and the modern stainless steel kitchen interior.

But will their food match their adventurous looking vehicle? Offering a selection of their gourmet menu to guests, the Bitches hosted a classy evening, showcasing not only their truck, but their culinary pedigree as well.

Set up in stations and served by dozens of model-like ‘bitches’, the menu was inspired by Bianka’s travels and Shontelle’s knack for healthy cooking (and aversion to gluten). Saketinis scented with lavender were a girlish and fun cocktail. 


The mahi mahi and shrimp ceviche salad was refreshing yet quirkily dense at the same time. I wish it was seasoned more, nary a grain of salt in sight. Circulated around were cute little boxes containing sweet potato fries topped with Cuban coffee marinated pulled pork. The flavours were good; just wish the pork was tenderer and thoroughly pulled.

Most of the dishes translated well to travel, others I questioned their portability. The gluten free Balinese chicken on a corn tostada was a crunchy bite, lovingly arranged on a single nacho. In each bite the perfect amount of each ingredient, but is that something you can do on the move?  Chicken wings with three dipping sauces (spicy mango, lemon aioli and tequila bbq) were also offered, which similar to the pulled pork, hard to execute when not kept warm (or served hot).




The tamarind steak sandwich on a gluten free bun was outstanding; I really enjoyed the delicate spices and creamy lemongrass mayo. Bonus points for the puffy yet sturdy bun that stood up to all the mess. The arugula and kale salad with sliced cherry tomatoes, deep fried garlic flakes and green onion had a very spicy kick to it, although I would prefer if the garlic was not as prominent.

Now, keeping in mind this is somewhat of a soft-opening, and the Boiler House kitchen isn’t exactly a bitchin’ kitchin’, I have high hopes for this truck and its mantra. It’s about time someone recognized the gap in mobile good eats, bitch or not. 

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