Our local Coop frequently sponsors food-related events. The events vary and sometimes they take on the essence of the season. One fall they hosted a canning class, this past summer, they taught folks how to make ice cream and then there’s always the wine and cheese tastings, that are always welcome because this is a dry town.
How did that happen?
Anyway, Architect, Foodie and I decide to attend this past Friday’s event, a Food Truckathon.
It was a BYOB event because, again, we live in a dry town.
Despite a few rain drops the event was PACKED. The smells were intoxicating, the music was spirited and the crowds were hungry, but very patient and friendly. We surveyed the selection of trucks and I was more than tempted to pay a visit to the vehicle serving up burgers…then I saw the line.
Ok, so how about, Korean food? Then I saw the line.
Tamales? Oh shoot! The line. We did manage to get some Hot Apple Pumpkin Cider.
Let me be clear…I’m not complaining. I am thrilled that the event was a huge success, but we were a little cold and a lot hungry so we decided to go back to Architect’s house and make pizza.
Here are a few photos from the (very fun) Truckathon and a recipe for Apple Cider Pumpkin Bisque.
Apple Cider Pumpkin Bisque
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/2 cup pumpkin puree
2 cups apple cider
nutmeg, for garnish
Sour cream, for garnish
Melt the butter in saucepan on low heat, mix in the flour until the mixture is smooth.Slowly stir in the milk andstir constantly over medium heat until thickened. (about 15 minutes or so).Add pumpkin, mix and heat thoroughly.Slowly add the cider and fully incorporate. Sprinkle with some nutmeg and a dollop of sour cream to serve.
Sounds like a perfect soup for these chilly Fall evenings!