Eat the Heat

Eat the Heat was amazing. There was tons of great food from all of the vendors and we luckily had a booth right next to Saint Arnolds. They were kind enough to keep our glasses full with their full line up of brews throughout the night. We received many leads for the catering side of our business and hopefully earned some new customers for our trailer concept. Now back to our regular programming. We will be open at 5 tonight and we anticipate being busy as these next three days will be the premier of our new mini drive-in movie theatre. Along Came A Slider will be showcasing the crews favorite flicks for your enjoyment once a week. We are still locking down what day will be ours and will make the announcment as soon as possible. Stay tuned......

New Slider Special For This Week

While pulling up to Central Market to pick up our all natural meats and organic produce we stopped dead in our tracks halfway through the parking lot. What was that amazing smell? We then laid eyes on what was causing this intoxicating aroma to perfume the parking lot. They were roasting whole cases of fresh hatch chiles and we quickly picked up a bag opting for the hot over the mild to use for a special. We then picked up some organic cream cheese and it was all starting to come together in our heads. While picking up the duck, pork shoulder, chicken, brisket, and ground beef, we came across some beautiful bison which the butchers were more than happy to grind for us. For your enjoyment and for a limited time only: Roasted Hatch Chile and Cheese Stuffed Bison Sliders. We are serving these delicious morsels of molten goodness on our baked fresh daily buns with shredded lettuce, tomato, red onion, and chipotle mayonnaise. Get them while they last!

Preparation For This Week

We have a busy week planned. Off to Central Market to purchase our all-natural meats and organic produce then back to the kitchen to start on prep. We will be doing a special batch of our diablo duck this week in anticipation of good crowds coming to check out the drive-in movie theatre premiers for both the press and public later this week. We start with an all-natural duck and marinate it in Achiote for 2 days. Then we pressure cook it in olive oil until it is falling off the bone. The duck gets complimented with a refreshing honey mint slaw and topped off with a diablo sauce containing roasted garlic, mango, and habaneros, just to name a few of the ingredients. This is one of Along Came A Sliders personal favorites because we can't ever seem to eat enough duck.

Saturday, August 21st, 2010

It has been a good second week. Business continues to slowly build. We have managed to make a little money every night and sell out of a couple sliders. We will be open at 5:00 pm tonight and the have the next two days off. All thoughts will turn to next week as we have our drive-in premier for the press on Tuesday, Eat the Heat on Wednesday, and the public premier of the drive-in on Thursday and Friday. Today we took our all-natural free range chicken and smoked it with maple using a smoking gun. We were very pleased with the results and may make this change to our prep for the current menu. The smoky undertones complement the sweetness of waffle batter and the balsamic/red wine vinegars in the caramelized onion and jalapeno syrup.

It's been a while

It has been too long since the last post. My apologies. A lot has happened since then. We left last Monday at 1:00pm and headed to Miami to pick up the trailer. We got back Wednesday night at 9:00pm. Needless to say it was the longest time I had ever spent in a car at one time. We checked into a hotel in Miami for a quick shower and stopped a few times for food and gas but other than that we were driving. The trailer turned out amazing. We got a little sleep and showed up at the health department at 8am on Thursday and by 9:30 we had our permit. The rest of the day was spent getting the last bit of kitchen supplies we needed, filling up propane tanks, filling up with water, and getting a cord made to allow us to plug into a pole for our power. Another restless night and it was all of a sudden opening day. We got up early and headed to Restaurant Depot to pick up to-go containers, receipt tape, and a few other necesseties. After that it was of Central Market for all of our all natural meat selections and organic produce. One more stop at The New World Bakery for our baked fresh daily buns and onto the cooking. We opened at 7:00pm and were greeted by a line of about 30 people. It was a hectic night. Imagine cooking in a kitchen you had never cooked in before and being extremely busy. It went alright but by day two we made a few more purchases and we were able to streamline our processes. Now we are ready for anything.