As I mentioned in my last entry I’m currently spending some good times with friends in Vancouver and as such my life of pie has taken a slight detour while I recharge my batteries and figure out exactly where I want my life to go next but I’m not going to bore you with that…instead I’m going to
bore you entertain you with my tales of the best that Vancouver’s Food Trucks have to offer.
The idea to do this was actually floated to me by my host a couple of months ago, advising me that native Vancouverites (Is that right?) pride themselves on their culinary diversity and quality and that the food truck scene is something not to be missed. At the time I hadn’t really given it much thought, in fact it wasn’t really until last night that the conversation cropped up again but as I woke up this morning with no real clear plan it dawned on me to download the ‘Street Food Vancouver’ app and have a proper look. Imagine then my joy as 27 locations popped up open for business. The die had been cast and I would grab some lunch and then see where the day would take me.
Before I get started as followers of Meat Filled Pastries will tell you it is usually at this juncture that I will roll out the tried and trusted phrase of, “Without much further ado, let’s rate some pie!”, however since pies are not necessarily the order of the day it would be remiss of me not to pull another literary gem out of the bag.
So, with the intro done, let’s have some Van Scran fun! (That’s rubbish, innit?)
Where: Corner of W Cordova St. & Howe St. The Fat Duck Mobile Eatery Ltd.
I had decided to head to the Downtown district of Vancouver for my first food truck foray, partly on the recommendation of my hosts but also because that was where all the arrows were pointing me too on the app. Initially I was going to start my journey blind heading towards which ever venue appeared first but knowing my mass indecision when it comes to food (I will pretty much try anything once), I thought it would be better to put a bit of planning into this maiden voyage and so the decision to visit the Fat Duck Mobile Eatery Ltd. was made helped by the fact that on hitting a click-through on the app a menu was provided.
My eye was immediately drawn to the Duck Confit ‘Philly’ Style. A rift, I assumed, on the classic Philly Cheese Steak. At CAD$10 (Approx. £5.50) it looked an absolute bargain and so I placed my order ignoring the tempting allure of something called a ‘Dirty Bowl’ whilst also trying not to giggle like a school girl while the young fellow in front of me asked if the woman behind the counter’s Dirty Bowl was spicy. I’m such a child!
As part of the ordering process I had to make up a name for myself as over the last few days it has become apparent that the Canadian ear seems to struggle with somebody saying ‘Chris’ in a strong Glaswegian accent and so ‘Marshall’ (These may get more intricate as the week goes on) awaited his order. When it arrived in its large boxed container it smelt amazing and on opening I wasn’t disappointed. The saliva glands were working overtime and I walked away looking for a place to devour my scran.
My initial thought was to stroll along to Canada Place, a long pier just off the city centre, however as soon as I sat down a seagull the size of a Shetland Pony promptly sat itself down beside me and so I relocated to a less coastal location in the hope of eating my lunch in peace. As I hope the picture shows this was bursting to the crusts with meat and veggie goodness, served on a ciabatta bun I was concerned that any bite I took would end in disaster due to the occasionally chewy nature of this bread but luckily my bite was masterful as always and a couple of chews later and the party had started!
The first thing that struck me was how well the duck had been confit and the fact that there was very little fat amongst the meat, it was seasoned well and was speckled with lovely dark crispy bits throughout that added a deeper duck flavour. Next up on the palate was the wonderfully sweet and tangy pickled onions, using red instead of standard white onions should be considered a masterstroke as the sweetness complimented the duck superbly and the fresh scallions added a bit of additional crunch and a fresh, but light, onion back note to the sandwich. The marinated mushrooms added extra bite and pleasingly tasted of mushrooms. That may sound daft but an overcooked mushroom is a travesty to food, my only problem here is that as I write this a few hours later I am unable to pinpoint the marinade used.
The final part of this sandwich, and perhaps the most interesting to me, was the addition of the Swiss cheese and parmesan mayo. My natural instinct was to dismiss duck and cheese as a combination too far but I was sorely mistaken. The mild Swiss cheese melded really well with the tender pulled apart duck just melting and adding a smothness to the rich meat whilst the parmesan mayo added a salty seasoning to the entire thing that I really enjoyed.
The crisps were nicely baked and seasoned whilst the chilli mayo was a pleasant accompaniment, smoky with a mild heat but the sandwich was clearly the star of the show, if everything from a Vancouver Food Truck tastes as good as this you’re going to have a very happy pie man.
VanScran Rating: 8/10
I’d love to get some feedback on this, much like the first ever pie review this was an idea after the event so there will be some things getting changed for next time anyway. Although this is slightly outside my comfort zone in terms of writing it’s something I’ve always wanted to give a bash so we’ll see how it goes, until next time….
Find a Van. Eat Some Scran! (That’s better)
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.