While in New York for the Fancy Food Show (more on that soon), I met up with some friends at Pastry Art and Design Magazine. Waiting to head out for lunch, I flipped through their latest issue - a feature article caught my attention…it talked of a new phenomenon trolling the streets of New York: Dessert Trucks. A new, updated take on an old favorite: the ice cream truck. Instead of Good Humor, these new fangled “sweetmobiles” were said to offer up gourmet desserts the likes of crème brûlée, goat cheese cheesecake and coconut tapioca. I had to learn, and taste, more.
Later that night, in the name of research, I struck out in search of one of these mysterious vehicles that promised to relieve my aching sweet tooth. At St. Mark’s place, I found one - the Dessert Truck. There it was… parked and ready to serve up a little something sweet. 11PM, standing on a New York City corner, serenaded by the din of traffic, illuminated by streetlights and traffic signals, I indulged in a small dish of warm chocolate bread pudding. Heaven.
The very next week - back home in theBay Area - I saw this headline in the New York Times: “Save Room for the Truck.” Now the secret is really out. Hopefully it means dessert trucks (maybe even TCHO chocolate trucks…?!) are coming soon to a street corner near you.
Eat Dessert First
While in New York for the Fancy Food Show (more on that soon), I met up with some friends at Pastry Art and Design Magazine. Waiting to head out for lunch, I flipped through their latest issue - a feature article caught my attention…it talked of a new phenomenon trolling the streets of New York: Dessert Trucks. A new, updated take on an old favorite: the ice cream truck. Instead of Good Humor, these new fangled “sweetmobiles” were said to offer up gourmet desserts the likes of crème brûlée, goat cheese cheesecake and coconut tapioca. I had to learn, and taste, more.
Later that night, in the name of research, I struck out in search of one of these mysterious vehicles that promised to relieve my aching sweet tooth. At St. Mark’s place, I found one - the Dessert Truck. There it was… parked and ready to serve up a little something sweet. 11PM, standing on a New York City corner, serenaded by the din of traffic, illuminated by streetlights and traffic signals, I indulged in a small dish of warm chocolate bread pudding. Heaven.
The very next week - back home in theBay Area - I saw this headline in the New York Times: “Save Room for the Truck.” Now the secret is really out. Hopefully it means dessert trucks (maybe even TCHO chocolate trucks…?!) are coming soon to a street corner near you.
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