Five Delicious Reasons to Check Out Haute Wheels This Weekend
3. The Outdoorsman from Pi Pizza
Photo by Barbra Riley That's one slice, for the record.
Pi Pizza has been a favorite of mine since I moved to Houston, but I don't think I've ever eaten the same slice there twice. At Haute Wheels, I finally got the opportunity to try The Outdoorsman, a deceptively simple slice featuring tomato sauce, mozzarella, venison sausage and cherries soaked in port wine sauce. Chef and owner Anthony Calleo says that The Outdoorsman is probably the pizza he's most proud of, and he's even considering taking it to a competition sometime next year. Though you might scoff at the notion of cherries on a pizza, just try it. The rich, gamey venison sausage needs that bite of cherry acid to mellow it out, and even the tomato sauce and mozz somehow still blend perfectly with the more gourmet toppings. Then, of course, there's Pi Pizza's perfect thin crust -- slightly chewy, slightly crispy and not something you toss aside once you finish the toppings.
2. Boudin Balls from The Lunch Bag
Photo by Barbra Riley We were so busy eating, we forgot to take a photo of the boudin balls. Here's the truck.
I've rarely met a boudin ball I didn't like, but these were some of the best I've ever had. Boudin balls generally consist of ground meat (usually pork) of the type used for sausage filling. It will contain rice and sometimes pig blood, depending on the type of boudin. For the balls, a popular Cajun treat, the ground meat is rolled into meatball-size portions instead of being stuffed into a sausage casing, then deep-fried for a nice crunch on the outside. I tried a few varieties of boudin balls at the festival, and the modest Lunch Bag's blew all the others out of the water, even without fancy dipping sauces. They were the most flavorful, the most crunchy and the most like what you might find at an LSU tailgate.
1. Chocolate from Chocolat d'Arte
Photo by Barbra Riley Chocolatier Nancy Burke displaying her fine chocolate and cupcake offerings.
"Saving the best for last" was not my intention when I started making my way through the festival without any sort of plan. But some of the best food I ate all night came from Chocolat d'Arte, a small food van (as opposed to food truck) selling confections pre-made by Nancy Burke, a schoolteacher by day and a chocolatier by night. Her dark chocolate, pistachio and cherry bark made me swoon as the rich Belgian chocolate melted in my mouth, leaving the crunchy pistachios and tart cherries behind. My dinner companion went nuts over the dark chocolate matcha almonds as well. Had I not already eaten at ... oh, ten other trucks, I could have parked by the chocolatier and munched there all night.
Check out Haute Wheels Saturday and Sunday from 12 p.m. to 5 p.m. and get your fill of tasty truck treats all in one place!