“These are totally different from what you normally think of when you think of waffles,” Brenay said. “It’s a delicate process, the irons have to be at the perfect temperature — too hot and the sugar will blacken; too cold it will leave it doughy in the middle. It’s taken us a lot of time to perfect.”
The cheese was in the feta cheese family, which isn’t much of a surprise coming from that part of the world. The cheese had a little bit of tartness, and somewhere in there was a spiciness that lingered after we finished the sigara. This was a warm and inviting way to start the meal.
We like to refer to the burek as traditional street food; Balkan street food
Normal’s hesitance to allow food trucks is excessive.
"I thought I could bring something to Telluride with the uniqueness of the cart"
“We’ve got a great thing we’re building here and it’s really our focus,” Kruger said.
Indy's Kitchen, a licensed commercial kitchen that food entrepreneurs can rent by the hour.
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