Day 45: Sample Menus

People have been really interested in learning about the food that we will be serving so I thought that I would share this with you.  The menu categories of LAND, SEA, AIR AND RABBIT FOOD will be the backbone of our menu and will always be offered. This menu is not set in stone and our offerings will be constantly changing.  Beautiful ingredients and seasonality  are the inspiration for what is served. Part of the fun of Guerrilla Canteen is seeing what we will serve next.

Not gonna serve this.

GUERRILLA CANTEEN SAMPLE MENUS

MENU 1

LAND: Ares Burger:  Ground Lamb Burger , Greek  herbs and spices, tzatziki  sauce, feta cheese, toasted brioche

SEA:  Shrimp Ceviche Tacos,  chipotle chili slaw, mango pineapple salsa, lime, cilantro

AIR: Blue Angel Empanada , Grilled Chicken, imported blue cheese, thick cut bacon. Served with Bourbon BBQ sauce

RABBIT FOOD: Fresh mixed greens,  avocado, tomatoes, cucumber , cashews,  lime vinaigrette

Add Ceviche or Grilled Chicken to salad

SIDES: Blue Corn Chips and Mango Pineapple salsa

or

Lemon Dill Potato Salad

DESSERT: Strawberry shortcake doughnuts

MENU 2

LAND: Reuben Empanada: Corned beef, sauerkraut,  Swiss, rye seed, thousand island dressing

SEA: Ahi Tuna Bahn Mi:  Seared tuna, duck liver pate, pickled carrots and daikon, cilantro on a crispy baguette

AIR:  Grilled Chicken quesadilla, roasted sweet peppers and onions, Jack cheese, roasted corn salsa

RABBIT FOOD:Seaweed salad on chopped kale and arugula,  peanuts and sesame ginger lime vinaigrette

Add:  Seared Tuna or Grilled Chicken to salad

SIDES: Corn chips and roasted corn salsa

or

Small seaweed salad

DESSERT: Very Berry Parfait, Seasonal berries, lavender, lemon yogurt, granola 

MENU 3

LAND: Tokyo Taco: Grilled Marinated Beef, ginger, soy, garlic, lime, Tokyo slaw, daikon, spicy peanut sauce.

SEA:  Smokey Salmon Mousse Sandwich, Lemon, fresh dill,  capers. Served on a croissant.

AIR: Curried Chicken salad sandwich with raisins, cashews, sprouts. Served on whole grain bread. 

RABBIT FOOD:  Mediterranean Salad. Mixed greens, sun-dried tomatoes, artichoke hearts,  imported oil cured olives, goat cheese, balsamic vinaigrette 

Add Grilled Chicken or Grilled Beef to salad

SIDES: Tokyo Slaw

or

Bacon Broccoli salad

DESSERT: GI Blues :  Crunchy Peanut butter, Bananas foster, brown sugar, cinnamon stuffed inside a crispy, deep-fried empanada. 

Day 22: Searching for Gabby Hayes

After a four hour delay, the nose of the jet lifted from the steaming blacktop and I felt a brief sensation of weightlessness. I looked out the window and watched the shimmering grid fade away into clouds and sky. I was tired from an emotional week in Texas. The highs of seeing Rudy graduate contrasted the disappointment of losing the bus and I quietly reflected at 40 thousand feet the San Antonio food scene.

Gabby Hayes knows barbecue.

As a chef I had three foodie goals in Texas. First,I had to get some real Lone Star Barbecue, preferably  served in a dilapidated shack served by an old guy that looked like Gabby Hayes. Second, I had to find an authentic taco truck that served the traditional “lengue” or tongue taco and third, I wanted to eat some fresh Gulf Coast ceviche

Day 8 Just Hooked and I’m Hooked in Delaware

My wife Michelle told me that I was working too hard and I had to admit that she was right. Dave and I have been developing recipes, consulting with experts and trying to promote our future food truck to the tune of about twelve hours a day. “You’re gonna burn out”, Michelle scolded me. As a former professional gardener and spray technician, I was all too familiar with burnout. The long hours with little sleep, the mental anguish of six-day work weeks and the zombification that one endures doing the same thing over and over and over again can take its toll on the mind and body. ” We are going to the beach for two days.”, she grinned. I couldn’t argue. I’m a Jersey native. I love the beach. The thought of unwinding with my toes in the sand while the soothing rays of the sun evened out my farmers tan was too good to pass up. Plus I could do some research and development in the form of eating out. You never know where inspiration can come from.