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About Me

Welcome and thanks for checking us out, because honestly, we were checking you out too ;)

What’s Wicked?

We love taking popular dishes from around the world and mashing them up into unapologetically bold, kick-ass global street food and serving them fresh on the streets of LA. Chef Tim, a classically trained graduate of the CIA (no, no, not that CIA – the Culinary Institute of America), crafted a menu that is not defined by a particular region or single taste. Our menu is constantly evolving, so don't be surprised to find new menu items popping up every now and then.

We use high quality ingredients and spices that deliver flavor-forward mash ups of globally-inspired dishes. Take a bite of our zesty Thai Beef Salad (aka “One Bite in Bangkok”), Coconut Chicken Curry Wrap (aka “Curry in a Hurry”) or masterfully spiced Gochujang Chicken Wings (aka “Gochujang Style”), and you’ll know exactly what we mean!

What’s the Story?

The whole adventure started some time ago when a few foodies at ConAgra Foods became interested in the growing popularity of street food and began taking “work-related trips” to places like LA, New York, and Miami to dive mouth first into all the gourmet food they could find. They ate their way through local hot spots and gourmet food trucks, often long into the night. Tough job, right?

Excited by all the great-tasting food, they wanted to learn more. So they began asking several key questions such as “how can we continue learning about these awesome foodie trends?” and most importantly, “how can we continue to get out of the office and travel to these cool cities and eat like this on a regular basis?”

They immediately launched into a brainstorming session (think late Friday afternoon, a neighborhood bar, cocktail napkins, and a black Sharpie) until they came up with what seemed like a terrific idea. What better way, they thought, than to actually launch a gourmet food truck to find out firsthand what drives success on the streets of LA, birthplace of the U.S. food truck movement.

The following Monday they were confronted with the stark realization that they knew nothing at all about how to purchase or operate a food truck. So they decided to find someone who did.

After another round of cocktail napkin research, they came across Roaming Hunger who - in addition to being the largest aggregator of food truck locations across the country and a huge street food advocate - is also very helpful in starting a food truck business. Together, they formed a partnership and found a used tool truck (yeah, like hammers) and converted it into the Wicked Kitchen.

Where's Wicked?

We hoped you would ask. Come try wickedly-bold, freshly prepared meals at a curbside near you.

You can follow us on Twitter to find where we are and what we are serving or on Roaming Hunger at www.roaminghunger.com/wicked-kitchen

Twitter: @WickedKitchn
Instagram: @WickedKitchn
Facebook.com/wickedkitchentruck
Pinterest.com/WickedKitchen

If you have any questions, comments, concerns or just feel like hollerin’, feel free to contact Ryan Carlin at Ryanc@wickedkitchen.com. And, thanks again for looking!

Where Has Wicked Been?




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We love pizza too!! <3

We love pizza too!! <3

Pretty cool info here especially when it comes to the price to make the hot dog vs. selling them at the park. 

Pretty cool info here especially when it comes to the price to make the hot dog vs. selling them at the park. 

LA galbi recipe - Maangchi.com

Here is an awesome LA kalbi recipe from the lovely Maangchi. Use this for your next bbq this summer I’m sure you will be a hit!

Here are some cool life hacks from the great people at Food Beast. 

Shrimp etouffee just amazing comfort food!

Shrimp etouffee just amazing comfort food!

45 minutes is way too long for delivery

45 minutes is way too long for delivery

Try putting these notes to practice on your next sushi outing!

Try putting these notes to practice on your next sushi outing!

The Perfect Jamaican Breakfast

Check out one of Jamaica’s traditional breakfast dishes presented by The Caribbean Pot. This is perfectly paired with hard dough bread and coffee. Don’t forget the pickapeppasauce!

In this Caribbean Pot recipe, they use canned ackee, although not nearly as tasty as fresh asckee. (BTW, do you know that in Ontario, we pay in excess of $11 a can for ackee? That’s over $72 TT or $970 Jamaican dollars).

Here’s the ingredients:

1 can ackee (use fresh if you have – about 2 cups)
1/3 lb saltfish – boneless/skinless  (salted cod or other)
1 medium onion sliced
1 habanero or scotch bonnet pepper
fresh thyme (couple sprigs)
1 medium tomato cubed
1/4 teaspoon black pepper
2 tablespoon olive oil (see note below)
2 scallions
1/4 medium sweet bell pepper
2 cloves garlic

For directions, check out: http://bit.ly/1xIOxVu

International hit the Doner Kebab. Portable street food convenient for nights on the go!#Dontforgetthefries

International hit the Doner Kebab. Portable street food convenient for nights on the go!

#Dontforgetthefries