Air Stream food cart. All photos by Brendan.
The first sign that Skillet’s Wagyu beef burger was going to be wonderful was when I was told I would have to wait.
“The burgers need to rest for about three minutes,” said Stephanie, the spiky blonde sous chef of this airstream food truck. Giving the burger time to rest would ensure a juicy patty, one I couldn’t wait to put in my mouth.
Stephanie, Skillet food truck.
Partnering with the beef from Snake Rive Farms, the natural flavors were brought out with only the addition of salt and pepper. Once rested, the patty is nestled inside a golden brioche bun, and topped with sweet bacon jam (a Skillet original) and fresh arugula. The addition of cambozola cheese, a cross between sweet brie and strong blue, finishes off the perfect burger.
bacon jam + arugula.
Skillet was my favorite food cart at the IFBC food cart by far. It was worth the wait . . . even for seconds.
Worth the wait.
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So worth the wait! Perhaps the best food served at the conference.
It was great meeting the two of you at IFBC.
Agreed! The wait and IFBC were both worth it.
Wonderful post! Congrats, by the way. And it was great meeting you last weekend!! Thank you for coming up to me and saying hello… I am so extremely shy most of the time. Best of luck with your lovely blog.
Jun
Jun! I’m so glad I got to meet you. You take lovely pictures my friend. Best of luck to you too.
That looks good!
Congrats girly!
I want to eat that burger for breakfast right now!
so we got skillet’s version of the banh mi at a family day in our local park in seattle, and it was outstanding. they used some super tender and incredibly-flavored beef for the meat, and the bread they used was soooooo good too. it made it hard for pete to like any of the real banh mi we had afterward. he was always comparing.
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