Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to

Photo and video provided by Foundation Media Services

gypsy queen korean bbq

Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck




Exploring South African Wine

And then there is the unique wine called seven sisters owned by 7 seven South African Women.  Read more about their history at the company website. Click Here





Texas born Deep Fried Twinkie Recipe

A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep frying it to create a variation on the traditional snack cake. The deep-fried Twinkie was influenced by the deep-fried Mars bar, a variation of said chocolate bar, which was invented in Stonehaven, Scotland.

Deep Fried Twinkie cropped


The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods. Fried Twinkies are sold throughout the U.S. in fairs, as well as ball games.Preparation

Although variations exist in the form, the deep-fried Twinkie is usually prepared with a batter intended for fish, typically consisting of flour, egg, and vinegar. Prior to dipping, a wooden or plastic stick is often inserted through one end (to allow the consumer to hold it), and the Twinkie is then frozen overnight to prevent melting while being deep fried. After coating, conventional cooking oil is typically used, although beef suet or tallow is sometimes used to give a meaty flavor.

When prepared formally, the deep-fried Twinkie is usually topped with powdered sugar and accompanied by a fruit dipping sauce

*Info from Wikepedia

As of 6/1/14

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United States: History of White House Executive Chefs

Executive Chef Cristeta Comerford

The White House Executive Chef is responsible for the planning, managing and preparing of all menus and meals for the First Family and their private entertaining, and official state functions at the White House, the official residence and principal workplace of the President of the United States.

The executive chef heads the three White House kitchens, a staff of four sous-chefs, and reports directly to the chief usher. The executive chef works with the First Lady, Chief Usher, White House Social Secretary and the Executive Pastry Chef to plan menus for State Dinners, receptions, and day-to-day non-official meals. The executive chef officially serves at the president’s pleasure but more commonly works with the first lady, and is appointed, or reappointed, by each administration.

The executive chef holds no purview over any of the desserts or pastries served at the White House. The executive pastry chef operates as a separate entity, but coordinates with the executive chef for all meals and events.

The current White House executive chef is Cristeta Comerford, the first woman to be selected for the post. She was born in the Philippines.  Her cooking style is American, French and Ethnic:

Listing of White House Executive Chefs:

  • Rene Verdon 1961-1965
  • Henry Haller 1966-1987
  • Jon Hill 1987-1988
  • Hans Raffert 1988-1990
  • Pierre Chambrin 1990-1994
  • Walter Scheib 1994-2005
  • Cristeta Comerford 2005-present

*Info from Wikepedia

Southern Style Strawberry Cake Recipe

Now my grandmother Josephine would make strawberry cake.  It wasn’t this pretty truthfully but it sure was good.  She decorated in a style that kids would like with pink frosting and candy on the top.  The last time I ever saw my grandmother she decided to make Easter dinner.  She had not done it in years but this time she was determined to do so.   My grandmother prepared all the desserts she helped influence as her grandchildren’s favorites such as German Chocolate, Red Velvet,  poundcake, sweet potato pie and of course strawberry cake on this last holiday with her.  Thus, Strawberry Cake has an affectionate place in my heart.  She would use a box cake mix and always add this or that.   I hope you enjoy this recipe.  It isn’t my Grandma Josephine’s recipe but it is American Southern Style just like grandma.   – 
Crystal Johnson, MCCN Editor. 
Southern Style Strawberry Cake  Ingredients:

  • 1 (18.5 ounce) box white cake mix (without pudding)
  • 1 (3 ounce) package strawberry Jell-O
  • 1 Tablespoon self-rising flour
  • 4 teaspoons granulated sugar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1/3 cup fresh strawberries, finely diced.

Directions: Preheat the oven to 350 degrees F. To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

History and Pecan Pie Plus Recipe

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature.[3] Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,[4] [5] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

Click to See Recipe

Chocolate Banana Pudding Recipe

Recipe creation of Crystal A. Johnson, Editor©

Forgive me Patsy Mae(Mom), my first experience with Banana Pudding I did not like.  Yuck, to put it mildly.  I am not a fan of texture of bananas.  I will refrain sharing my thoughts on bananas but this recipe is for the banana lover.  A friend of mine would bring her very sweet banana pudding to my annual Christmas party every year.  It was always the biggest hit.  The secret ingredients of it success kept under lock and key until her family member let her not it was not so secret then she shared the secret of this sweet pudding.

As restaurant critic, I am privy to some pretty innovative takes on comfort food these days so I thought I would take some liberties with the southern American classic dessert by entering chocolate into the equation.  Hold on choco-holics.  We are talking chocolate fudge and chocolate covered pretzels.


  • 2 cups of chocolate pretzel rounds
  • 1 large Box of Banana Pudding or 2 small boxes
  • 3 to 4 Bananas
  • 1 can of condensed milk
  • 2 8oz containers of whip cream or do a homemade equivalent
  • Chocolate Fudge syrup


You can follow the box directions for a few deviations.  If you love the classic vanilla wafer then don’t let me stand in the way.  Layer bottom of glass sheet pan or bowl with whole chocolate covered preztels.  Then layer sliced banana to your liking.    Add  to your pudding mix about two or three splashes of condensed milk.  Then pour Chocolate fudge syrup over the very top of the pudding mixture.    Crumbled two handfuls of chocolate covered pretzel and place in sandwich bag.  Seal then use a rolling pin to crumble.  Pour crumble pretzels on top.   Enjoy.


Irish American Food Pioneers, The McDonald Brothers

Richard James “Dick” McDonald (February 16, 1909 – July 14, 1998) and his brother, Maurice James “Mac” McDonald (November 26, 1902 – December 11, 1971) were early American fast food pioneers, who established the first McDonald’s restaurant at 14th and E street in San Bernardino, California in 1940.  They introduced the “Speedee Service System” in 1948.

The McDonald family were of Irish origin. In the US Federal Census of 1910, both brothers (Maurice as “Morris”) appear in Manchester ward 8, Hillsborough County, New Hampshire, and their father Patrick J. McDonald is shown as originating from Ireland, having emigrated in 1877 as a baby. Their mother Margarete is also shown as Irish born, emigrating to the USA in 1884 as a child

Originally coming from a low class family in Manchester, New Hampshire, the McDonald brothers began franchising their restaurant chain in 1953, beginning in Phoenix, Arizona with Neil Fox. The brothers goal was to make 1 million dollars before they were fifty. At first, they only franchised the system, rather than the name and atmosphere of their restaurant. It has been said[by whom?] that when Richard went to check on Fox, he was shocked to see an exact replica of his San Bernardino store, right down to the name “McDonald’s”. When he asked Fox why he had kept the same design and name, rather than calling the restaurant “Fox’s,” Fox said “Why change it? It’s great as it is”.[cite this quote] From then on, the brothers started franchising the entire concept.

The McDonald’s Museum, Des Plaines, Illinois in the style of an original McDonald’s

Franchised McDonald’s Restaurants were built to a standard design, created by Fontana, California architect Stanley Clark Meston and featuring the Golden Arches. In the early days, there were literally two arches, one on each side of the building. The arches were lined with pink neon that flashed sequentially. The second franchised restaurant opened in Saginaw, Michigan in 1953. The third franchised restaurant was opened in Downey, California the same year. As of 2010, the Downey restaurant remains the oldest surviving McDonald’s franchise.[citation needed] Additional franchises were granted for stores in Azusa, Pomona and Alhambra, California in 1954.

In 1954, Ray Kroc, who was a milkshake machine salesman at the time,  became inspired by the evident financial success of the brothers’ concept, immediately grasping the restaurants’ enormous potential. He partnered with the brothers, and within a few years turned their small idea into the huge franchise that would become the McDonald’s Corporation.  The franchiser took only 1.9 percent of the gross sales, of which the McDonald brothers got 0.5 percent.

Kroc became

The Infield- Home of the Charlie Sheen Hot Dog

It looks like Charlie Sheen madness has forced me to write the piece sooner about the great hot dog stand called “The Infield” all because he snapped a shot of hot dog then twittered it.  I was alway curious about this place but about a month ago I finally stopped by to try the hot dogs.  Going to The Infield is an experience with wooden bleachers and actual seats from various MLB stadiums.  It was easy for me to fall in love with place having worked for the Baltimore Orioles organization for or Three years from the ticket booth to the video production department.   Hold on, I never surrender my Yankee loyalty being a New Yorker it is in the blood to be born Yank.  Needless to say, I have spent  a good deal of time in the baseball stadium and this spot gets the feel right.  The speakers blast major league games or old games.  It would be awesome if the sold cracker jacks.   Real film buffs may remember that Charlie Sheen probably takes his baseball hot dogs seriously after starring in the 1989 film Major League.

The Infield has a pretty innovative menu with items such as the West Virginia Hot Dog, the Kick Ass Hot Dog, and now the Charlie Sheen Hot Dog with Tiger Blood. – written Crystal A. Johnson, MCCN Editor