Food Secrets Straight From the Fields
Slow Food Takes to the Street
Colin and Kevin Simonson
Two brothers, Colin and Kevin Simonson are in the forefront of the “Farmer Meets Food Truck” revolution. Crossroad Chicken is definitely on the other side of the road.
Simple, fresh and sustainable has been part of the Simonson Brothers’ life from childhood since their parents first raised a brood of chickens in their back yard, and where the boys enjoyed fresh eggs daily. Producing the consummate mash-up of fast food, produced by local growers, seasonally, under sustainable conditions, and served at the window of their own Food Truck, the two brothers are bringing their own version of Slow Food to the street.
Three Easy Steps for the Perfect Potato Salad Accessory
Recipe courtesy Kevin Simonson
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“When you buy from a family farmer, they have a vested interest in your success. YOUR name may be on the side of the truck, but the name on the product is THEIRS.”
— Kevin Simonson, Co-owner
Ingredients:
- 2 lb. small-medium Yukon Gold potatoes, unpeeled, halved
- 1 Tbls Dijon mustard
- 2 Tbls. Champagne wine vinegar
- ½ cup Olive oil
- 1 tsp shallot, minced
- 1 tsp. fresh tarragon, chopped
- 3 scallions, minced, white and green parts included
- 2 Tbls. cilantro, minced
- Salt/pepper to taste
Technique:
Step 1:
- Place potatoes in a pot, covering with cold water by 1-2 inches.
- Bring to a boil; lower heat to a simmer and cook for about 12-15 minutes until a fork easily pieces the potato. DO NOT OVERCOOK.
- Drain and let cool until still warm.
Step 2:
- Blend Dijon mustard, Champagne wine vinegar and Olive oil.
- Mince shallot, fresh tarragon, scallions and cilantro.
- Add herbs to oil and vinegar and whisk together under well blended
Step 3:
- Taste for salt and pepper; if vinaigrette is too acidic, add slightly more oil.
- Mash potatoes slightly, leaving potatoes in chucky pieces.
- Pour vinaigrette over potatoes and blend slightly, taking care not to break down the potatoes. Serve and enjoy!
Three Easy Steps for a Perfect Summer Slaw Accessory
Recipe courtesy Kevin Simonson
Serves 6-10
 Pulled pork with "slaw" |
“Our mission is to deliver wholesome, quality food like we would serve at home or you would expect in a fine-dining restaurant. We produce ‘accessories’ to complement the taste, appearance and flavor of the main dish, not just fill up a take-out box.”
— Colin Simonson, co-owner
Ingredients:
- ¼ cup mayonnaise
- 1 Tbls. Grainy mustard, or Dijon
- 1 Tbls. Champagne wine vinegar
- 1 Tlbs Extra Virgin Olive oil
- 1 Tbls. granulated sugar
- 2 Tbls. cilantro
- 2 Tbls. scallions
- ½ head green cabbage
- ½ head red cabbage
- 2 carrots
- Salt/pepper to taste
Technique:
Step 1:
- Mix mayonnaise, Champagne vinegar, Olive oil, mustard, and sugar and set aside.
- Grate cabbages and carrots (use either the thinnest blade on a food processor or a microplane). Set aside in a large bowl.
- Mince cilantro and scallions.
Step 2:
- Pour dressing over cabbage and carrots and mix well.
- Add cilantro and scallions and mix well.
- Taste for salt and pepper and mix again.
Step 3:
- Mix all ingredients again and chill.
- NOTE: This recipe is better if consumed on the day it is made. The dressing can be made ahead of time, and CHILLED in the refrigerator and added to the vegetables when ready to serve
- Mix together and Serve!
 The Menu |
 Hearty vegetable soup |
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You can find Crossroad Chicken on www.CrossroadChix.com, Facebook and Twitter.
Sign up for their weekly e-mail at: CrossRoadChix@aol.com; 707-280-3868. |
Hi Phyllis I love your blog but I might have overlooked it but I did not see how I could find these guys and there food trucks. I would love to sample their wares but did not see how to find them.
They are located some days over in the JV wherhouse parking lot, and also at the chefs market on Thursday nights. If the links above dont work, its crossroadchix.com and you can also find them on facebook. They update the menu and where they will be weekly so we can follow them
Awsome food!
Agreed. Best way to find them is to follow their posting. See above next to their logo for specifics on sign ups. They are VERY good about posting well in advance where they are going to be as well as potential changes in location due to rain, etc. Phyllis
The guys are on Facebook and post their locations regularly. They have a couple of places they hang out routinely, but then they sometimes move to special events as needed. The were at Chefs Market last Thursday nite, and they routinely hang out in the parking lot of JV Liquors. Hope that helps! Their chicken sand is yummy as is thier chili.
Thanks Sadie. Best way to keep up with them is follow them on Twitter or Facebook.
They roam around, depending on events, weather and other things. There is also a Friday Night Napa Food Truck round-up with different locations. Phyllis
Alan: Scroll up about 2 inches and see the Crossroad Chicken logo. The contact information for all sign-ups is to the right of the logo. Thanks! Phyllis
Thanks so much for the info. I found them on facebook and I am anxious to try them out. I would never have heard about these guys if I had not read this blog. I am glad a friend showed me this blog. Keep up the good work Ms. Gillis.
Had me at Pulled Pork & Slaw.