Kish was on the road today, so I continued Food Truck Summer with the assistance of the Jersey Girl and the Origamist, who was making her first visit to Dinin’ Hall today. There we found a food truck I haven’t tried before: Red Plate, Blue Plate, which specializes in what they call Southern Coastal Cuisine.
Was it good? Let’s just say that if this food is what they really serve on the southern coastline, I know where I’m heading on our next vacation.
JG and I got the shrimp and grits — cheesy grits topped with onions, mushrooms, celery, and nice, plump, juicy grilled shrimp. Boy, was it succulent, and served nice and hot. Fortunately for JG and me, we were given a plastic spoon to eat it with, because we snarfed it down so quickly if we had been given a metal knife and fork we probably would have set the place on fire from the sparks. This dish was super-flavorful and cheesy (that is, cheesy in a good way). I’m not sure, but I think I beat JG in our race to be the first to reach the bottom of our plates — and when it was done I was sad there was no more.
The Origamist decided on the Charleston, a sandwich made of very delicately fried shrimp, fixins, and special sauce on a roll served with barbecue chips. It looked so good I had to restrain myself from knocking her to the ground, grabbing her plate, and sprinting into the distance to eat the sandwich. When deciding what to order, the Origamist asked if the sauce was hot, and the proprietor responded, with a twinkle in his eye, that his food is not about heat or spice, but about taste. Touche! He’s right, too.