Saturday was the day that I should have been at school taking graduation pictures and picking up my cap and gown for my grad school graduation. However, that was not what I was doing. Instead I was looking forward to another school on Saturday. I was going to be attending an Italian Wine Class at Cube Marketplace. Minty and I knew we’d be attending this and set off to the Brewery Art Walk before the class. It was perfect weekend weather and it was magical to wander into and out of lofts to look at people’s collections in this art colony area.
Everything was lovely and then I stumbled into a place that I have been wanting to visit for years. I found the second Hipcooks location in the Brewery Arts District. I fell in love with their large communal tables, wood stump cutting boards, and cute aprons. I have a list of their upcoming classes and will definitely return for a class. By the way, I am so in love with their colander light fixtures.
After walking in to this cute kitchen my hunger started to grow and I was in the market for some food. Thankfully, just outside the art walk was the Vizzi truck. Minty told me that she read on Twitter that the World Fare was gonna come, however, they were nowhere in sight. Vizzi was not a second choice by any means and we ordered food. They only launched a few weeks ago and we were blown away by the fancy TV screens on the truck. I ordered the Balsamic BBQ Braised Wagyu Sliders and Minty had the Black Skillet Jidori Chicken Sliders. Both sandwiches were served atop Pimento-Spiced and Yakima salted Popcorn. Popcorn is one of my favorite food and I loved this fun side dish. I think I love that popcorn is such an uncouth thing to eat, it always feels as though it is being shoveled into your mouth and I feel like I can it unbelievable quantities. Minty and I subscribe to the school of “Sharing is Caring” so I gave her one of my beef sliders in exchange for one of her chicken ones. I liked hers better and she could sense it, so she asked me if I wanted to switch one more chicken for beef. I apologetically nodded and was happy as can be. These were good sliders and the popcorn was a wonderful surprise. If I had one complaint it would be the buns. I am a bit of a bread snob and this tasted similar to King’s Hawaiian rolls, so I am guessing that is what they use. Not bad, but not up to par with the rest of the slider.
It seemed almost immediately after we ordered, the famed World Fare Bus arrived. They were welcomed by a line and a camera crew for promotional purposes. It took a while for them to park and set up and so we waited, plus we had to digest. This BusTaurant is famous for Bunny Chows, “Originally a South African street worker food; a hollowed out loaf of bread with filled with chicken curry, Chef Andi has taken the concept to a new level as a portable easy-to-eat medium for serving different flavors from around the world.” It is a very cool concept and we liked the second story, even if the steps were rather scary. We were already a bit full and ordered the Bunny Chow combo to share with Chicken Curry and Short Ribs and added in the Truffle Mac n Cheese Balls. We were first given the wrong order (photographed below) but we can’t complain because it was delivered to us after we were told to take a seat upstairs. The upstairs was beautiful but unfortunately there were no seats, so we stood.
We had the order corrected and we both dug in to sample. I liked this brioche bun much better and the chicken curry was good with my favorite golden raisins, athough, the short rib was pretty watery and it soaked right through the bread. Our meal came with a perfect cookie. However, for me, the item that was the clear winner was the truffle mac n cheese balls. They were perfection and reached a level that the ones at Fred 62 just can’t match. After these two lunches at mobile eateries, I was stuffed and prepared for wine class. They are both trucks I would try again, but that mac n cheese ball is something I would drive miles and wait in line for. Anyway walk, truck, and bus on and I will tell you about the wine class in the very near future.