Little Village now catering your next event!

That's right! Little Village is now taking all your catering requests and queries.  You can email info@littlevillagefoodtruck.com or phone 780.719.6424

 

Kefteddy Burgers served streetside

Just a reminder folks,

You can find us at Churchill Square Tuesday to Friday from 1130 to 2.
Follow us on Twitter to keep up to date on our whereabouts and special events. @littlevillageFT

And don't forget that little village catering co. is booking your special event starting now!

Email me at theo@littlevillagefoodtruck.com for info.

Where in the world is little village food truck?

Hey little villagers!

Just to let you know about our upcoming whereabouts- We are currently serving up lunch time eats down at Churchill Square at 1130 to 2 Mon-Fri.

However, from Thursday August 16th to Sunday August 26th, you will find us at the Edmonton International Fringe Festival right next to the Northside beer garden and just north of the Transalta theatre. 

We will be open from 12noon to 12midnight everyday during the festival.  Stay tuned for our Fringe menu.

You can also follow us on Twitter @littlevillageFT

On another note,

little village catering co. will begin booking events starting in September.  So keep us in mind if you have any sort of event which requires impressing guests or clients.  For catering inquiries email me at theo@littlevillagefoodtruck.com

Food Truck Update #2

Judging by the photos it may look like not much has been done. However, the propane tank, exaust canopy and stainless steel service counter have been installed. As well, the gigantic generator along with the plumbing system (water heater and pump also) have been installed.

I lost about a weeks worth of work with the propane tank installation due to bad luck and oversights by the propane dude.  It should have taken 4 hours.

This week, I encountered a prep cooler crisis because of lost floor space eaten up by the generator housing. But I overcame the situation with some unique equipment I found that "should" fit perfectly.

I've scheduled a wrap job to cover the entire body of the truck with a giant decal which I will enclose the graphic proofs soon.  I chose to wrap the truck instead of painting it because I recently learned that the sign/logo installer needs 2 weeks for the paint to "cure" before applying specific logos.

I realize as I'm writing these posts, how incredibly boring they may be.  But hopefully, it will give some insight to the project status.

Upcoming:

- Separation wall between kitchen and the cab

- Electrical

- Commercial grade interior panelling

- Gas fitting

- Exterior wrap with logos

Original completion date:  July 3rd

Revised completion date: July 15th

With love,

Theo

My New Ride

Well Folks,
It has been 419 days since my last post.  My weekly schedule lately, has kept me in a half nelson.  Many apologies.
However, I have decided to take a new direction.  This all work and no play thing is getting tiresome.

I'm building a food truck.

Stay tuned for more updates.

With Love,
Theo

Easter Lamb with Rosemary and Garlic

With Easter approaching rather quickly, I thought it would be nice to offer up a simple recipe for roasting a leg of lamb.

Ingredients:

- 1 (approx 5 lb.) leg of lamb with the bone in from New Zealand (or from a local farmer).  Generic Canadian lamb, in my experience, has tasted and smelled quite gamey.
- 2 medium sized yellow onions roughly sliced
- 1/2 a bunch of celery
- 1/2 a cup of olive oil
- Fresh Rosemary and dried rosemary
- 6 cloves of garlic
- Dried oregano on the branch (regular oregano is fine also)
- Sea salt and fresh ground pepper

Directions:

First, make an aromatic bed by placing the onions, celery and fresh rosemary sprigs in a roasting pan big enough to hold the lamb.  Next, make six 1/2 inch deep incisions in the leg and insert a garlic clove in each one.  Then, coat the lamb with the olive oil and season well with the oregano, rosemary and salt and pepper.

Preheat the oven to 325'F.  Place the leg of lamb on the bed of aromatics and cook for 1 hour.  Then turn the pan around and cook for 1 hour more.  Finally, remove the lamb from the oven and cover with aluminum foil and let rest for at least 45 minutes.  Should feed 4-6 .

With Love,

Theo