Local Fresh Sustainable


Tue Apr 22, 2014
11am - 2:30pm LA Mart
1933 South Broadway, Los Angeles
5pm - 9pm Christ Lutheran Church of West Covina
311 South Citrus Street, West Covina


Wed Apr 23, 2014
11am - 2pm Directv
12800 Culver Boulevard, Los Angeles


Thu Apr 24, 2014
11am - 2:30pm 611 Brand
611 Brand Blvd, Glendale
5pm - 10pm Clover Elementary School
Clover Avenue Elementary School, Clover Avenue, Los Angeles


Fri Apr 25, 2014
Shine America, Ivar Avenue, Los Angeles
5pm - 9pm Ladies Night Out
3400 W Magnolia Blvd, Burbank


Sat Apr 26, 2014
9am - 6pm Long Beach Green Prize Festival
Bixby Park, 130 Cherry Avenue, Long Beach


Mon Apr 28, 2014
11am - 2pm Ignition Creative
12959 Coral Tree Place, Los Angeles


Tue Apr 29, 2014
11am - 2pm LA Personnel
700 East Temple Street, Los Angeles

5pm - 9pm Best Bites Pioneer HS
Pioneer High School, Ben Avon Street, Whittier


Wed Apr 30, 2014
11am - 2pm The Reserve
13031 West Jefferson Boulevard, Los Angeles

Meals on Wheels

http://la.eater.com/archives/2013/05/09/meals_on_wheels.php
May 9, 2013

Meals on Wheels

Canvas Food Truck is Truly Gourmet

Canvas has only been on the streets for two weeks.  Seeing their initial debut in Long Beach, I checked out their website and was impressed by their ambitious menu.  After all, if you’ve seen the inside of a leased food truck, you would see that they don’t have much in the way of appliances.

Executive Chef Joseph Gotti

Executive Chef Joseph Gotti

Executive Chef and owner, Joseph Gotti, is extremely friendly and has an engaging personality.  He has an impeccable resume and has worked for PatinaLa Toque (Napa Valley), Water Grill, Granita and other notable restaurants.  When I asked him why he would want to start a food truck, he replied that he wanted to test his concept and gauge the popularity using a food truck as the vehicle.

I was also introduced to Chef Arturo Hererra.  The team of Gotti and Herrera have been working together as a team for the last 10 years in restaurants such as Patina, Brü Grille and Market.

While Chef Gotti isn’t calling it ‘farm to table’, his concept is similar being ‘fresh and seasonal’.  From talking to him, it’s quite obvious that he takes great pride in sourcing the best and the freshest ingredients.  He sources his produce at theSanta Monica and Hollywood Farmers markets.  His pork is from Jimenez Family Farm and his beef is grass fed from Paso Prime.

My wife and I ordered a number of different items so that we could taste as much as possible.  If a menu appeals to us, we typically end up ordering anything that looks remotely interesting.  Due to the amount, we typically have to store some of the remainders as leftovers in the fridge.

A fellow food truck friend tipped me off on his rib item.  Chef Gotti uses baby back ribs,  smoking them for 12 hours.  He then liberally coats them with a special BBQ sauce.  It’s presented with coleslaw underneath followed by a large slice of Hawaiian sweet bread.  The ribs were extremely tender and fell off the bone.  The sauce was thick and sweet with a bit of tartness.

Slow smoked baby back ribs

Slow smoked baby back ribs

Two salads caught my attention.  The tricolor beet salad with fresh berries, goat cheese croutons with balsamic vinaigrette was ordered.  As you can see it is quite colorful.  What amazed me was the flavor explosion of the fresh and flavorful berries.  It made for a delightful experience when paired with the balsamic vinegar dressing.  Small cubes of goat cheese are breaded and fried to create the ‘crouton’.

Tri-color beet salad with goat cheese croutons and balsamic vinegar dressing

Tri-color beet salad with goat cheese croutons and balsamic vinegar dressing

Crab Nicoise salad with Meyer lemon dressing

Crab Nicoise salad with Meyer lemon dressing

Buffalo Burger- Chicken patty covered in buffalo wing sauce and topped with crumbled blue cheese

Buffalo Burger- Chicken patty covered in buffalo wing sauce and topped with crumblee blue cheese

4 Cheese Mac & Cheese - ultra creamy

4 Cheese Mac & Cheese – ultra creamy

I also ordered the Crab Nicoise style salad.  It was very similar to a classic Nicoise salad except that fresh Dungeness lump meat crab was used instead of salmon.  Chef Gotti created a special Meyer lemon dressing that paired quite nicely with the crab.  The lettuce, red potatoes and green beans were incredibly fresh and full of flavor.

NY stle - Double chocolate cheesecake.  Amazing dark chocolate layer on top!

NY style – Double chocolate cheesecake. Amazing dark chocolate layer on top!

Canvas is definitely pushing the envelope serving high-end restaurant quality food from a food truck.  I strongly encourage you to follow them and give them a try.

 

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About the Author

Follow Bryan on twitter for the latest and greatest in food trucks and street food. @btsunoda.
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