01/02/2026
Playing with some new deep fryer food this weekend, getting it ready for the truck next weekend.
First up, we've got some cauliflower wings breaded in a gluten free Siracha Dijon batter and some ranch or Blue cheese to dip them in.
Next up we've got our take on Arancini, which is essentially deep fried mushroom risotto balls with marinara. Traditionally there is a meat sauce core, but since we were keeping it plant based, we omitted that part. We might come up with something for the middle, but they are pretty fire as is.
We're also working on a dessert version. Blueberry infused rice with sweet glaze. Its not quite ready, but getting close.
We'll have them up on the patio this weekend along with our fried oyster mushrooms, smoked Lion's Mane nuggets, and truffle fries. If you are in the area, come on by and give them a try.
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