Mon 11 May 2009 4:13 pm
Why yes, this IS a mobile kitchen in the process of being transformed into a 34-foot by 14-foot driving pig. If all goes well, in less than a month’s time the metal beast will be “Maximus Minimus,” bringing what owner Kurt Dammeier hopes is “absolutely the best pulled pork sandwich you’ve ever had” to the streets of Seattle.
The truck — also featuring a roasted veggie sandwich, nifty mixed veggie chips, and other offerings — is the latest and littlest baby of Dammeier’s Sugar Mountain, parent company of Beecher’s Handmade Cheese, Pasta & Co., and Bennett’s Pure Food Bistro.
Why move from restaurants to Seattle’s suddenly burgeoning street food scene? And why pork?
Basically, Dammeier said, “I wanted to do a pork sandwich because I wanted to eat it…
“Me and Mr. Pig are very tight.”
The plan started with a creative barbecue sauce on the Bennett’s menu, Dammeier said. Then came a great pulled pork sandwich that they did for a charity event. By then, the idea was in his head. Couple that with playing around with the word “Maximus,” the nickname for eldest son Max, and the idea became irresistible.
They started looking at locations for a restaurant, but couldn’t find a spot that worked, then started exploring the world of street food. For less than half the cost of a kitchen, he learned, he could get Maximus/Minimus on the road. (There are permitting issues, but negotiating with the DMV over “the pigness” of the vehicle is currently the main unknown.)
“And if you don’t like the real estate, you can always drive somewhere else.”
The menu, like the name, will be one of opposites. Barbecue sauce, for instance, will run either a spicy 6-pepper “Maximus” blend, or a sweet-sour “Minimus” tamarind base. Drinks will be a choice of either a zippy ginger lemonade, or flowery hibiscus. The mobile kitchen is being done over in its porky wonder by artist Colin Reedy, whose resume includes both Pigs on Parade, sailboats, and other creative works. (Don’t look for pink cuteness here, though, Dammeier calls it more of an “urban assault pig.”)
The recipes are ready for prime time; when the kitchen is ready you’ll find the truck at the corner of 2nd and Pike in the daytime, and probably cruising at night. It could be as soon as June 1, Dammeier said.
“We don’t have a real prior history timeline on what it takes to turn a mobile kitchen into a pig.”
Where, oh where, who, oh who will the swine be sourced from?
Sounds good… except for that ridiculous name. Might as well call it “Square Peg Round Hole.”
2nd & Pike? Should be interesting!
Exciting, what’s the word on Tom Douglas’ food bus?
Have you seen this blog-Portland has an incredible Street Food Scene.
http://foodcartsportland.com/
There is a great debate going on at Bethany’s piece on Ballard Sushi-farm salmon, pet food, fish chow,
Sushi Chefs serving farmed salmon and most Seattle Sushi Nazis don’t have a clue–
http://www.thestranger.com/seattle/ballard-now-with-150-more-sushi/Content?oid=1540243
Just tried the veg sandwich, with cheese, chips, and minimus slaw. Yumm and I mean YUMMMMMY delicious! The line looked long but it actually went very quickly. I like dht automatic checkout like they have at Apple stores. Don’t miss this…it could be the best sandwich you’ll have all summer!
I heard he will show up at the Foodportunity event….waiting to try it there