Attention Philly vegans and gluten-freers: There’s a new food truck set to hit the streets very soon that I think you’re going to be pretty psyched about. It’s called Jerry’s Kitchen, and co-owner Scott Kaplan, who named it after his food-loving grandfather, Jerry Klein, and runs the business with his wife, Eva, is cooking up a menu aimed at appealing to a slew of dietary needs and preferences.
“I’ve been accused of trying to please everyone, but I want people with any type of appetite to enjoy it,” he says.
To wit: The menu will include options for carnivores, vegans and GF eaters a like. Kaplan comes from a sales background but calls himself a lifelong foodie and home cook (he’s been perfecting his techniques in the kitchen since age eight). The truck, he says, is a way to get his feet wet in the Philly food scene, but he hopes down the line to open a brick-and-mortar restaurant.
To start, he’ll serve breakfast and lunch off the truck, which will join the army of food trucks near Drexel and Temple for starters and, eventually, those at LOVE Park, 30th Street Station and the Navy Yard. He will also make appearances at universities in the ‘burbs. The menu will change seasonally, but here’s what he’ll have for the launch:
*All breakfast items come with homemade home fries.
Homemade granola with local yogurt, local jam and honey.
Breakfast sandwich on ciabatta: Two fried eggs with grilled speck and and maple ricotta schmear.
Donut sandwich: Grilled Lancaster-made donuts with homemade spicy sausage, fried egg and local sharp cheddar cheese.
Vegetarian omelet: Goat cheese, caramelized onions, arugula and applewood-smoked bacon.
Tofu scramble: Made with seasonal veggies.
*All lunch items come with homemade potato chips. Gluten-free bread from a local bakery will be available for the sandwiches.
Black Bean-wa Burger: Black beans and quinoa patty seasoned with ancho chiles, green chills, spices and—wait for it— chocolate (!). Served on a vegan artisan roll with tomato and smoked-onion vegan mayo.
Juicy Jerry: A burger made with local grass-fed beef and stuffed with local smoked havarti cheese. Topped with grilled mushrooms on an artisan roll. of cheeseburger they stuff it inside.
Pulled chicken sandwich: Hand pulled chicken with homemade bbq sauce and homemade beet slaw.
Tarragon chicken salad sandwich: With fresh tomato and baby arugula on multigrain bread.
Drinks: Housemande vanilla lemonade (made from vanilla beans steeped in simple syrup) and Fire and Iced Tea(red tea steeped with Thai chilis).
Kaplan says he’s putting the finishing touches on the menu and getting all his permits lined up, but hopes to launch in about two weeks. Keep up with the truck on Facebook and Twitter to find out the exact launch date when it’s announced.
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