In case you had any doubts about the colonizing reach of American food culture, rest assured that it’s alive and well. Food trucks, those nomadic quasi-restaurants that have roamed streets from Manhattan to West LA in recent years, have now arrived in Paris. A front-page article in the New York Times yesterday documented the newfound popularity of food trucks in the City of Light, which are run primarily by American chefs and serve primarily American food. As Julia Moskin wrote, “Among young Parisians, there is currently no greater praise for cuisine than ‘très Brooklyn,’ a term that signifies a particularly cool combination of informality, creativity and quality.”
You may all know this already, but Best of Show at 2011 ACS in Montreal went to Oregon’s Rogue Creamery for Rogue River Blue (www.roguecreamery.com) the 2nd time they’ve taken the blue ribbon home! Second place was shared by Ontario’s Finica Food for their Lindsay Bandaged Cheddar (www.mariposadairy.ca), and perennial winner from Wisconsin, Carr Valley, for Cave Aged Marisa (www.carvalleycheese.com). Third place was Quebec’s Fromagerie du Presbytère for Louis d’Or (www.fromageriedupresbytere.com/. These are all seriously delicious cheeses. It rare to sample Canadian cheeses we, sadly, cannot get here in the US…and to get my hands on limited production cheeses too.