Mobile Eats — Pinky D’s: Takin’ it to the streets

Have you caught a glimpse lately of a funky, pink-and-white-striped, ex-FedEx truck zipping around town? Maybe you’ve even been lucky enough to stumble upon Pinky D’s Food Truck at a local event, with its two black-and-white-checkered flags flying in the wind?

The refurbished truck is owned by a Lisbon Falls couple, Randy Smith and his wife, Debbie. Crowned with a black-and-white checkerboard around the top, the “dashboard diner” was premiered by the couple at last summer’s Moxie Festival in Lisbon.

Smith, who has been in the food industry ever since graduating from high school, was recently named chef of the year by the Maine Chapter of the American Culinary Federation, making it his second honor. He decided to trade in his chef’s hat, retiring in May from the Ramada Inn in Lewiston after many years of service, in order to devote all his time and energy to the food truck enterprise.

Smith said he bought the truck at auction. Eight months and upwards of $50,000 later, the truck has been converted into an 80-square-foot traveling eatery. The interior is now a fully equipped commercial kitchen, wrapped in stainless steel from almost top to bottom. Smith was able to do the conversion work himself, making use of skills he acquired back in his car racing days.

Much hipper and way more groovy than the mobile vendors of yesteryear, many of today’s traveling diners have really upped their game. Remember the ones that would make the rounds at local blue-collar establishments? Basically a decked-out pickup truck, the funkiest thing about them being their shiny silver, diamond-patterned doors. Inside, there would be a refrigerated case from which basic, pre-made sandwiches were served; slightly fancier models might have been equipped to serve “hot” foods.

Now called “food trucks,” today’s version has become a bit of a national craze. “It’s the fastest growing segment in the food industry,” Smith said. Food truck themes run a wide and creative gamut. He has seen everything from trucks that sell fancy-schmancy burritos or upscale California-styled cuisines, to those that specialize in gourmet cupcakes or crazy peanut butter and jelly sandwiches. He has even encountered a truck that serves wine.

At a sold-out food truck event in Portland a few weeks ago, he said Pinky D’s was one of approximately 15 food trucks in attendance. For its small space, he said, Pinky D’s output can be quite surprising. At that event, he turned out almost 700 meals. “It was controlled chaos! But it was fun, and the day flew by!” Smith said with a laugh.

If you wonder how that much food can be produced in such a small space, he said, “Most food trucks have what they call a chase vehicle.” Traveling with them in tandem, it’s where all extra supplies are stored, replenished as needed. Because space is so tight, he said, all the pre-prep work (such as grating up the cabbage for cole slaw or roasting up the pulled pork) is done at the Smiths’ professional-grade kitchen at their residence. The restaurant-on-wheels is state certified, licensed and insured, he said.

Blasting his classic rock ‘n roll playlists from an iPod — both inside and outside the truck — Smith said he wants to bring fun to his customers. “Food trucks are all about fun,” he said. And fun to Pinky D’s involves Tater Tots!

The current Pinky D’s menu is relatively simple, and includes the perfect small snack: little plates of dusted Tater Tots for $4. With a collection of 70 different flavored dusts in his repertoire, Smith usually narrows down the selection to just three varieties at any given event. Popular among many of his dusted Tater Tot customers is the “beer-flavored” version, and of course the tried-and-true salt and vinegar. New to me — and the one I plan to order the very next time I visit Pinky D’s — was the coconut curry. Can you say “Hello, summer and/or tropical vacation?!” Among the 67 yet to be sampled: chocolate caramel, toasted praline and cheesecake. Rumor has it these last two are great on sweet potato tots.

Other menu items include Pinky Melts (hot sandwiches consisting of either short ribs, smoked salmon or roasted chicken) for usually $7 or $8, as well as larger Tater Tot meals that offer choices such as buffalo chicken, bourbon-glazed shredded beef, pulled pork and an Italian version (sausage, onions and peppers topped with marinara sauce) priced from $6 to $7 each. Smith shared his recipe for a buffalo chicken Tater Tot casserole, along with one of his favorite desserts — what he called “the best carrot cake you’ll ever make!”

While simple, the menu keeps evolving, he said. He wants to keep an eye on what sells well and what people like, and then will modify menu items as needed so they can be quickly prepared in the truck. “We keep experimenting,” he said.

“We make almost everything from scratch. Our goal is to make it good and fast and fun!” Smith noted. “Something you can eat with a fork, or in one hand. You won’t need to cut it up with a knife.” One of his new experimental items is a Tater Tot meal with chunks of chicken topped with crumbled bacon and ranch dressing.

Pinky D’s is available for catering, private parties, birthday parties and company-sponsored events, with a tailored menu to fit the occasion. At weddings, planners often have the truck arrive later in the day or evening, after the formal wedding party is over and as the after-party or second round begins, Smith said.

Where to find Pinky D’s

Pinky D’s food truck will be at a host of special venues this summer, as well as at some recurring locations. Because new sites are being added all the time, fans can go to Pinky D’s Facebook page for up-to-the-minute locations and menu updates.

 Recurring locations currently include:

— 501 Lisbon St., Lisbon Falls; every Sunday and Monday from 11 a.m. to 7 p.m.

— Baxter Brewing, 130 Mill St., Lewiston, every other Friday starting June 13, from 12 to 4 p.m.

— More recurring locations are expected to be added this summer.

Also look for Pinky D’s at these special events:

— L/A Business to Business Trade Show, Androscoggin Bank Colisee, Lewiston, June 12

— Emerge Film Festival, Public Theatre parking lot, Maple Street, Lewiston, June 14

— Great Falls Brewers Fest, Simard-Payne Park, Lewiston, June 21

— L-A Harley Friends & Family Day, 839 Main St., Lewiston, June 21

— Liberty Festival, downtown Lewiston-Auburn, July 4

— Moxie Festival, downtown Lisbon Falls, July 11 and 12

— Dempsey Challenge, Lewiston, Sept. 27 and 28

Pinky D’s can be reached at 1-207-415-8997 and at www.pinkyds.com

Tater Tots?

Tater Tots, a registered trademark of Ore-Ida, are deep-fried, grated potatoes. They are widely recognized by their crispness, cylindrical shape and small size.

Source: Wikipedia

Pinky D’s buffalo chicken Tater Tot casserole

Ingredients:

4 cooked chicken breasts, shredded (about 2 pounds)

3/4 cup butter

1 cup hot sauce

1/3 cup crumbled blue cheese

1 package (1 kilogram or 2 pounds) Tater Tots

1 cup grated cheddar cheese

Shredded iceberg lettuce

Ranch dressing

Preparation:

Make the buffalo sauce by melting the butter in a saucepan on medium heat. Whisk in the hot sauce.

Preheat oven to 350 degrees. Take 1/3 cup of buffalo sauce and set aside for later. Take remaining buffalo sauce, mix it with the shredded chicken and spread it in the bottom of a 13-by-9-inch casserole dish.

Sprinkle the crumbled blue cheese on top of the buffalo chicken mixture.

Take the Tater tots out of the freezer. Lay them, lengthwise and in straight rows, evenly on the buffalo chicken and blue cheese. One bag of Tater Tots should be more than enough to cover the casserole dish.

Drizzle the reserved buffalo sauce on top of the Tater Tots and sprinkle with grated cheese.

Bake for 30 to 45 minutes. Remove from the oven and let rest for 10 minutes.

Just before serving cover with shredded lettuce and drizzle with ranch dressing.

Pinky D’s ‘Best Carrot Cake Ever!’

Ingredients:

2-1/4 cups oil

3 cups sugar

6 eggs

3 cups flour

3 teaspoons baking soda

1-1/2 teaspoons salt

4-1/2 teaspoons cinnamon

1 tablespoon vanilla

4-1/2 cups grated carrots

Preparation:

Line three 9-inch round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 3 ingredients.

Mix or sift all dry ingredients together.

Combine dry and wet ingredients, add vanilla and mix on low speed with electric mixer until blended. Fold in shredded carrots. Pour batter into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean; cool pans on wire racks for 15 minutes. Remove cake from pans, and cool completely on wire racks. While cooling, make frosting recipe (below). Spread cream cheese frosting between layers and on top and sides of cake.

Frosting:

1/2 cup unsalted butter, softened

12 ounces (1-1/2 8-ounce packages) cream cheese, softened

3 cups sifted powdered sugar

1-1/2 teaspoons vanilla extract

Zest and juice from one orange

To prepare frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar, vanilla, orange juice and zest. Beat until smooth.

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