Hard to believe September is almost over, fall is our favorite time of the year..the holidays, time spent with family. This year let Por’ketta do the cooking with the truck or without.we are now booking for tailgating, holiday parties, associate gatherings, late season weddings… whatever reason you have to come together… email at email@example.com or call 614.570.1107 today
Summer is here… planning a reunion, a suprise party, associate appreciation or whatever your gathering becomes one thing is for sure. It will be better with Por’ketta either catered or the food truck.. let’s plan together..call 614.570.1107 or email us at firstname.lastname@example.org
Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own.… Anthony Bourdain
Not enough room for the truck in your driveway or in the office. That’s ok we can bring the food inside.. whatever the occasion .. office parties, associate gatherings, BBQ, reunions, weddings, birthday parties, whatever the occasion, we can be of service email us at email@example.com today.
Porchetta is a classic Italian street food.. several different versions exist.. this is ours.. we use Ohio sourced pork. We use the bellies with loin attached..add garlic, fennel, lemon zest, Italian parsley, rosemary, sage, sea salt, fennel seed ground, crushed red pepper, cracked black pepper and extra virgin olive oil to slather the inside of the roast, roll it up and into the oven for Four and a half hours until tender and juicy through out with a crispy skin. When finished, it comes out of the oven and rests.
From here we slice it and stack it high with lemon aioli, salsa Verde, and baby arugula on a locally baked ciabatta roll