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We just wanted to say a big thanks to everyone who came out and supported us and the festival this past weekend in Oakland. It was definitely a huge success and so much fun. It was really great to see so many people out and enjoying so much good food. The festival was really well organized and run and we want to give huge props to the organizers for putting on such an awesome event!
Sorry to everyone who missed out on the meat and veggie pies – we completely underestimated the demand for pie! We’ll be sure to have enough next time you see us out so just hang tight for now… you’ll get your pie fix soon.
We’ll keep you posted on our whereabouts around town. We’re going to be out more and more as we get things set. There is even talk of a possible PieTruck sighting this Friday at the Oakland Art Murmur… you never know. We’ll let you know.
Thanks again for making Eat Real a success!
Less than 2 days until the Eat Real festival in Jack London Square! Are you all ready?? It’s our official pie debut and we’re getting excited. We’ve been working our way out from under a 200 pound ball of dough but we’re starting to see the light! Ok maybe a little exaggeration, but we’ve been slinging some serious dough around the kitchen in preparation for this weekend’s party in addition to a lot of other stuff and it’s all starting to come together.
We’ve prepared more than 50lbs of delicious meat pie filling with only the best Marin Sun Farms beef. We have a pile of amazing veggies working hard on stuffing themselves into little pockets of flaky dough to become our Creamy Zucchini pies and we have an army of our super sweet and tart Key Lime Shortbread pies ready to go. We hope you’re all ready to do some serious pie-eating this weekend!
Ji has been working furiously on The Pie Truck’s business side taking care of all the logistics and, most recently, securing us the official rights to our name and she finally has come to an agreement with the very awesome Alameda pie delivery truck. You can find him here: http://alamedapie.wordpress.com/ where you can find his menu and ordering information. We’re all very happy that we were able to come to an agreement and look forward to fueling the Bay Area pie movement together!
Get ready for the party this weekend – we’re looking forward to seeing you all Saturday and Sunday. We’ll keep you posted as it gets closer to Saturday’s kickoff.
Last night we had our first night in the new kitchen! It was great. We made a big pot of awesome stock and rolled out our first full batch of dough for this weekend’s pie debut. Follow the twitter feed to find out where we’ll be slinging the very first round of pies this weekend. It’s gonna be beautiful out and we are still sans truck at the moment but the pies will be great. There is also a sweet pie in the works for Saturday using some of the great seasonal fruit we’re getting right now.
I snapped a few photos last night on my phone of our first work in the kitchen. Follow the link below to our flickr page to see the rest.
We’ve been working hard to get this thing off the ground… lots of work on permits and licensing, recipes, suppliers, etc. What a workout! Why does the City have to make it so hard for small businesses to get started?? Buuuut we’re moving along and almost there!
AND we have a kitchen! We’ll be prepping out of an awesome kitchen in Emeryville, sharing space with Mediterraneo caterers: http://www.yelp.com/biz/mediterraneo-emeryville
The truck is almost ready and when it is we’ll definitely be posting some pictures. We’re trying to decide on a color right now. This weekend we did some recipe refining and decided on a final recipe for THE meat pie. It is delicious! It’s going to be one of the standard pies we’ll be offering all the time in addition to the rotating weekly specials.
I don’t want to blab too much so I’ll just leave you with a sneak peek into our testing process… very scientific. After coming to a decision on technique, we separated out batches of filling and tested different combinations of ingredients. After all testing was done we finally settled on filling B2. It has the perfect balance of flavor and saltiness and we think you’ll enjoy it. I’m not going to give away the secret to what’s in it just yet but at some point we may post some recipes.
Don’t forget to mark your calendars for Eat Real! It’ll be here soon… http://eatrealfest.com/