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Arthur sacrifices himself for Camelot... almost.
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Game of Thrones Food Truck: Finale!


Yesterday we posted the recap thus far of one reader's adventures chasing down the Game of Thrones food truck. There were a ton of photos and what sounded like a great time enjoying free food and the company of other George R.R. Martin fans. It made us all a little sad that the Food Truck wasn't going to be visiting anywhere other than Los Angeles and New York City. I think we all could benefit from free lemon cakes and dragon printed napkins.

Here is what happened yesterday at the truck, and it doesn't disappoint. Take it away, Chanel:


Winterfell: Suckling head cheese with farro and dried fruits. Venison, baked apple, barley and cinnamon. Lemon cakes.

You can watch Chef Colicchio prepare the dishes here.

Chanel: What a week! I had such a good time following the Game of Thrones truck this week... I'm sad it's all over. Yesterday, of course was incredible. I had heard rumors that we might have someone "special" dropping by and it was the most special one of all, the creator, George R. R. Martin himself. He was his usual, friendly, wonderful self, he took time to speak with every single person that was in line. He posed for photos, signed books and menus and was just amazing.

I have never met any sort of "celebrity" who seems to genuinely care about what their fan base thinks. HBO and the marketing team that put together the food trucks seem to have taken on George's outlook and have treated the loyal Song of Ice and Fire followers with nothing but kindness and respect. And as far as the fans go, there was never any problems all week long, no jostling for positions in line, all trash picked up, no blocking of doorways or driveways... it was just a wonderful experience.

So, the food yesterday was really good as well. The venison was delicious, the barley and apples a perfect compliment to it.
Rating: 8 out of 10 Dragon Eggs

I was nervous about trying the headcheese...but it was pretty good. It kinda tasted like gamey prosciutto.

Rating: 6 out of 10

Again, I'm sad its over. I didn't ask George for a photo yesterday, since I had just gotten one with him in January. I did have him sign my menu and had my friends Tim and Mike get my book signed... I couldn't help myself.


Brenda: Big thanks to Chanel for covering this event for us, now we all want head cheese and squab. And, as a reward, look what I found on the interwebs today:

Lemon Cakes
Courtesy of Tom Colicchio
(From Craft of Cooking, Clarkson Potter, 2003)

  • 1/2 cup sugar plus additional for dusting
  • ramekins
  • 2 eggs, separated
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • Pinch kosher salt
  • 2/3 cup buttermilk
  • 2 1/2 tablespoons fresh lemon juice
  • Finely chopped zest of 1 1/2 lemons

  1. Heat the oven to 300.
  2. Butter and lightly sugar 6 4-ounce ramekins.
  3. Beat the egg whites until they hold soft peaks then set them aside.
  4. Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.
  5. Gradually add the !our mixture then fold in the egg whites.
  6. Divide the batter between the prepared ramekins.
  7. Place the ramekins in a water bath (set the ramekins in a larger pan; "ll the pan with enough hot water to come half way up the ramekins) cover with aluminum foil.
  8. Bake until the cakes rise - about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more.
  9. Unmold and serve.

    Serves 6

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