Overall Experience - 5.5
Summary : Pizza isn't meant to be served out of a truck, but this spot gave a valiant effort with its ramp pie.
Last week, some friends and I headed upstate to Hudson, NY for the 2012 Hudson Ramp Festival. For those who aren’t familiar with ramps — they’re an early spring wild onion/scallion/leek-like vegetable that grows between North Carolina, New England, and Minnesota, and are in season only from late March to early May. They’re one of my favorite seasonale ingredients and I was excited to see that a new pizza truck – Truck Pizza – would be present at the event.
As pizza trucks are becoming more and more high tech, I’m always curious to see if advances result in better quality pies. You can see in the above photos that the wood fired oven is comparable to what you might see in a restaurant. A blog documenting how the truck was created and the oven installed in a must read.
The vendor was serving only one pie with white cheddar grits, ricotta, leeks, ramps, and lemon — a nice combination of ingredients. Although not one of the best bites at the festival, the crust was crunchy and charred, and cheddar grits added a particularly unique flavor to the pie.
Other notable eats at the festival included:
W/ Pickled Ramp and
Sheeps Milk Yogurt
W/ Ramp Kimchi &
With Rice Custard and