Since starting the food truck, I now cook with a greater freedom. As a family we discuss an item to run on the truck, we ask ourselves is it in season?  Can it be sourced locally?  What’s the hook? Is the best it can be? Does it need tweaked? Is that the best presentation? How will it be eaten? Is their value to it? All of this gets factored into even the smallest item we make? Is it worth it? The answer is yes, just taste our latest creation house cured and smoked pastrami that melts in your mouth,  served with house made spicy garlic pickles. This approach may take longer,  be more expensive,  but I wouldn’t have it any other way.