The Art of the Menu | The Sum Of All Smoke Food Truck
The Sum Of All Smoke Food Truck
The Sum Of All Smoke Food Truck
Coming to Redding CA Fall of 2022
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Coming to Redding CA Fall of 2022 ~
Smoked Meats | Southern Sides | & The Hospitality that implies…
Life is all about the bonds we build with others. Food is often in the center as it simply brings us together, shaping our values & influencing our best memories. So we wanted to create a unique menu that reflects our families heritage, combining timeless classics with Southern comfort.
Back in the day, neighborhoods would close off roads & have block parties. The billowing smoke of BBQ , enticing neighbors to come together, strangers to become friends. Ladies in pedal pushers through red lips, swapping recipes & gossip. The men, sipping scotch in crisp linen shorts, trading BBQ secrets. Neighborhood boys on bikes in white t’s & jeans like shy James Deans. Girls in pony tails leaning how to be coy. It was a time for coming together.
The nostalgic background is an image of my Granma Ann, serving coffee in a Cafe in Ashland Oregon. It was the mid 50’s. She was a classic Audrey Hepburn. Charming. Witty. A maker of fabulous desserts, the calorie content of which was never discussed, as it wasn’t lady like. The many happy hours I spent with her in the kitchen would largely influence my becoming a Chef.
Hand written recipes scribbled on the back of a restaurant napkin or ripped from a magazine, takes me back to a simpler time when they used terms like ice box & soda pop. And her potato salad, Oooooohhhh…. her potato salad. Creamy & utterly satisfying. A keepsake on our menu. A gift from the generation of women who wore pumps & pearls & sipped scotch while carving a ham.
Mark’s- Papa Nick taught him the value of hard work. The importance of family traditions like sourdough pancakes on a Sunday morning. He said son, if you ever feel lost in this world, go out into the quite & listen to the woods. Being largely influenced by his grandpas enthusiasm for for life, love & food, Mark became a Flambé Captain for Red Lion. Back in the day when service was king & people would pay for table side service, Mark would perform a dramatic art form style of cooking done tableside.
The highly skilled Flambé Captain, uses alcohol to ignite the dish or cocktail imparting a smoky finish and a fantastic fire show. Mark has spent decades harnessing the flame & perfecting the art of smoked meats. We save the fire show for catering events but we invite you to a comforting bowl of Papa Nicks Chili. A coveted family recipe created by Papa in the 1930’s. We honor his memory by serving his original recipe all the way down to the three different types of ground chilies.
This is The Sum Of All Smoke. Pull up a chair.