Last week local foodies gathered at the BCAE to judge some of Boston’s top food trucks in creating unique dishes with Kayem Artisan Sausages. Also in attendance was Charles Story; President of Harpoon.
Things kicked of with Sara Ross of The Heritage Truck’s presenting the “Heritage Hash.” Kayem’s Artisan Fire Roasted Pepper Jack Artisan Sausage, topped with a fried egg and aptly served with Harpoon’s Take 5 Session IPA.
Next was my favorite, WOW BBQ’s Field Pepper and Provolone Kayem Artisan Sausage Bahn Mi; a light, ultra fresh take perfectly paired with Harpoon Craft Cider. If you’re a cider fan and have yet to try Harpoons, I highly suggest it for reasons you’ll soon find out.
The winner of the evening, Avi Shemtov of The Dining Car took a healthy approach incorporating their corn flour coated cauliflower florets. Crispy and nutty with handmade local mozzarella, this dish was enjoyed with Harpoon’s 100BBL “EHOP.”
David Harnick of The Chubby Chickpea, though last but certainly not least, entered with their Angelo DeCristofaro; a piquant Cuban sandwich created with Kayem Pineapple Uncured Bacon Artisan Sausage and tamed with Harpoon’s UFO White (one of my favorites!)
If you’re looking to recreate any of these in your own kitchen, they’re available (along with a not-so-flattering photo of yours truly) on Kayem’s website here.