By Karen Livingston | The Columbian
Why: Ingrid’s Goodstreetfood truck is in its seventh month of operating in downtown Vancouver. Born out of a personal testimony to the difference eating heart-healthy food can make, Ingrid Murphy-Kenny and her husband’s bright yellow truck serve up Mediterranean options made fresh every day with natural, organic, locally grown ingredients.
One of the base ingredients for menu selections is “The Rub,” which gives meat the robust, one-of-a-kind flavor found at Ingrid’s Goodstreetfood. It may be purchased separately, and $1 of the proceeds from each jar sold goes to the American Heart Association.
What I tried: I had the roasted beet hummus and the grilled chicken with kamut with roasted red pepper and almond sauce. I am quite confident most will be in agreement with me as to how delicious Ingrid’s food is.
I have a new favorite hummus flavor. Ingrid’s roasted beet hummus is wonderful. It is neither all chickpeas, nor all beets, but a delightful blend of both that is just as lively as its bright berry color. After tasting the yummy hummus on the moist, flavorful, handmade flat bread, it was hard to move on to the chicken dish I had ordered.
The chicken with kamut consisted of four generous-sized pieces of chicken breast atop a bed of kamut, which is a wholesome-tasting blend of Khorasan wheat with pieces of roasted garlic, butternut squash, pearl couscous, sautéed onions, a touch of curry and fresh cilantro. The chicken was moist and pleasantly void of chewy pieces and was evenly coated with The Rub, which gave each bite of the meat a burst of herb goodness with a hint of cinnamon. A wedge of lemon added a splash of tangy citrus when squeezed over the dish.
The roasted red pepper and almond sauce was slightly sweet with a coarse pureed texture. It paired nicely with the flavor of the chicken. This dish also comes with a cucumber-and-dill sauce option.
Also on the menu: In addition to the chicken with kamut, the menu offers grilled chicken with couscous made with toasted pine nuts, sesame, and vegetables. It also has a falafel wrap made with two giant falafel patties on a bed of romaine lettuce, a spread of red beet hummus and either cucumber-and-dill sauce or roasted red pepper and almond sauce on Ingrid’s handmade flat bread. If you have a big appetite, you may add chicken to the falafel wrap. The Caesar salad starts with romaine lettuce and is dressed with olive oil, anchovies, Dijon mustard, roasted garlic, garlic powder, lemon juice and balsamic vinegar. Beverage choices include bottled water and lemon or orange varieties of Pellegrino.
Other observations: Although Clark County cannot boast a legendary food cart scene of hundreds of options, the options it does have are, in my opinion, among the best. The cleanliness, food quality and diversity exemplify the highest of standards. Ingrid’s food truck is among these that make the mobile dining experience well worth your while.
In keeping with its commitment to raising heart health awareness in the community, Ingrid’s will have a team participating in this year’s American Heart Association Heart and Stroke Walk. Visit Ingrid’s website to learn more about her story and join the team.
Cost: Menu items are $5 to $11. Beverages are $1 for regular bottled water and $2 for Pellegrino.
Hours: 11 a.m. to 2 p.m. weekdays.
Where: Monday and Friday: Franklin and 13th streets; Tuesday: C Street in front of the Vancouver Community Library; Wednesday: Main and 23rd streets; Thursday: Turtle Place Park, Washington and Seventh streets.
Contact: 360-921-7802 or www.ingridsgoodstreetfood.com. Ingrid’s is also on Facebook and Twitter.
Health score: Ingrid’s Goodstreetfood received a score of 10 on April 22. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.