The samples are free. But the idea is, of course, to sell consumers on new lines of Milo's Kitchen products, Thomas admitted. In January 2013, the company recalled its chicken jerky and chicken grillers treats because trace amounts of residual antibiotics had been found in several lots sourced from China.
The menu was short and sweet with a porchetta sandwich, smoked potatoes, and Cuban Porchetta Nachos ($7, Cuban style chopped porchetta, tortilla chips, housemade white cheese sauce, Rancho Gordo black beans, crema, green onions) that was on everybody's buy list. With good reason too.
The truck is the domain of Shellie Kitchen (possibly not her real name) who earned her chops in culinary school and working on line in fine dining restaurants after quitting her corporate day job.
The sandwich concept seems excessive even by food truck standards: take a slab of pork belly, grind it, make patties, then fry them up on a griddle.
It's an accomplishment that owner Thomas Odermatt seems to maintain better than anyone else, crisp skin with juicy meat in the 500 or so sandwiches the staff told me they sell during lunch.
On Penn’s campus, it is difficult to resist falling into food cart patterns. When a new truck rolls along, you have to weigh the options: to enjoy the usual, or to sacrifice your perfect order and experiment with something new?
A “global eclectic” roster of snacks, wraps and bowls
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