I've missed my little blog, and now that I'm in the process of selling my restaurant, perhaps it is time to revisit it. After all, I've already begun playing around with new business ideas and I need some helpful folks to bounce ideas off of, if y'all would be so kind.
Now this idea is newly born and as-yet pretty undeveloped, but I'm thinking food truck.
Food truck in New Orleans, to be specific.
Five years in the snow and ice-filled (negative 23! negative 23!) winters of Vermont have pushed our attention towards warmer climes, and you can't get much warmer than New Orleans in the summer. Yep, we're trading those -23 degree winters for 101 degree summers. Of course, I grew up in Memphis, so I'm fine, but I am a little worried that the husband and dogs will melt. AC. We'll have lots of AC.
But back to seitan ...
I don't really want to spring into a new restaurant. Frankly, I don't think I ever want to own a restaurant again. On the one hand, it can be a very gratifying experience to cook your own creations for appreciative customers. On the other, though, the owner has so much other crud to deal with that she barely has time to cook, let alone plan menus. But I do love cooking ...
But what about a food truck? I know there are some veggie food trucks (although, I think, not in NOLA), but I'm wondering about a specifically seitanic food truck. Menu ideas (since it would be in NOLA and all) that come to mind include thinly sliced seitan roast beef po-boys with debris gravy, seitan fried chicken po-boys with creole mustard, muffalettas with seitan pepperoni, salami, ham, Swiss and provolone cheeses, and olive salad, and fried macaroni and cheese.
So, if you're reading this and would be interested in seeing those recipes (and similar) be developed, let me know and take a moment (please!) to give me feedback! And if it ever comes to fruition, well, come on down and have some foodies!
