You know I love Sundays. Most recently I had an exceptional one. And one that involved a lot of decadence and, in varying ways, a lot of food truckness. It all began early on in the day when Maggie and I realized that the final episode of The Great Food Truck Race would be airing later that night and that they would be marathoning the season throughout the day. We had only seen the first episode and kind of forgot to keep up – so, DVR: set. Woo hoo!
12:30pm – Watching episode 2 of The Great Food Truck Race. Getting excited about food trucks, in general. Even more excited about Ludo Truck being at Domaine LA’s first wine tasting in a mere hour and a half.
1:30pm – Hell. Wanting to watch more food truckery, as the television is quite addictive, but must hustle to Domaine LA for tasting and Ludo’s truck chicken.
The scene in Domaine LA: sipping, crunching and mingling.
2pm – At Domaine LA. Right on time. Chris, Maggie and I all have our first glass of bubbly. This was a 2008 Francois Pinon Vouvray, Non-Dosé, Methode Champenoise Chenin Blanc. This was to be my favorite of the three. I actually bought a bottle to take home at the end of the affair.
2:45pm – Second tasting while keeping an ever watchful eye on the line situation out at Ludo Truck. Looks okay. Doable. Currently tasting the 2009 La Grange Tiphaine Rosé Rosa Rosam, Pet'Nat Blend of Cabernet Franc, Gamay, Grolleau, Cot (aka Malbec). Hmm. This one is not as much my style. Billed as dry read as jammy to me. I think this was Chris’ favorite, however.
3:15pm – Last pour. Number three: 2009 Vigneto Saetti Lambrusco Salamino di S.Croce. We really got bigger and bigger throughout our journey in bubbles. This one was downright esoteric. It dares you. It begins so tart you pucker, but later becomes round and soft.
Check out Jill’s words on these wines here.
3:30pm – Ludo Truck O’ Clock. The line was short. The shortest it had been all day. Go time! Oh, and did I mention that, as Maggie and I were among the first 20 people to purchase tickets to the tasting, we received little coupons that entitled us to a FREE 2-piece chicken meal with a side from Ludo-land? Yes. That mere $12 gave us three champagnes and full tummies. Jealous much?
Okay, now. Time to chat about chicken.
As you know, I’ve tasted Ludo’s fried chicken one time prior to this banner day. At the Foundry, with Eric Greenspan. I loved it. And really, today was no different. I still loved it.
A great thing about having Maggie and Chris with me: we were able to order everything off the (already small and precise) menu. I went for a Provencal Pepitte: Juicy boneless chicken balls prepared over three days. Infused with rosemary and herbs de provence and a Chicken Strip: white meat, chicken breast strip. These both were complimented with the Piquillo pepper sauce and served with a side of Ludo Slaw: A freshly hand-sliced concoction of savoy cabbage, celery, red onion, chives, and Italian parsley leaves dressed to the nines with a jalapeño kick.
Note the moist towelettes!
Both Maggie and Chris also ordered the Honey-Glazed Garlic Wings and Perfect Fries (hand-peeled and hand-cut). Maggie freaked out over those fries. In fact, I believe she said, “Upon reading the menu claiming “Perfect Fries” I was skeptical. But I would have to agree that they accomplished a pretty perfect marriage between a kettle cooked potato chip and French fry. No grease. All crunch!”
I thought my chicken strip was just fine; clean, crunchy, succinct, if not extraordinarily exciting. I had ordered the Piquillo pepper sauce on the salesgirl’s suggestion, but I really wished I had the Béarnaise sauce for that one. But let me tell you about that Provencal Pepitte… Holy delicious! It was like all of Thanksgiving wrapped up in a little ball. It didn’t need any sauce and every element, flavor and texture just danced together brilliantly. Chris thought, “The wing was the best (and the messiest). Delicious marinade. I was not the only one licking my fingers after this one. No sauce needed at all." And we all loved that slaw. It was inspired and had a surprising zing to it. Cut through all the fried-ness of everything else.