One of my closest friends from college got married in a tiny little town near San Francisco a few weeks ago and it was a blast. It was a fun filled weekend, but a definite highlight was our dinner prepared by RoliRoti, a rotisserie food truck. She had originally planned on having dinner at the only restaurant in town, but they were charging exorbitant prices for fish and chips, so she asked the wonderful people at RoliRoti if they wouldn't mind driving an hour up from San Francisco to cater a dinner for her wedding party.
For those that have never heard of RoliRoti, it's a rotisserie food truck based in San Francisco that serves free-range chicken, Heritage pork and local lamb, prepared by owner Thomas Odermatt, a Swiss former organic farming student whose business card reads “Rotisseur.” You can read up on Mr. Rotisseur himself here.
I've heard so much about RoliRoti so I was so excited when they pulled up to our house. From the side, it looks like a regular van, but prop open the back and you see a built in rotisserie grill. Where can I get one of those?
Here is a close up.
On top of the rotisserie was the Porchetta (por-KET-ta). My friend described it to me as basically a pork roll, a free range pork loin that is wrapped in a layer of pork belly. Thomas takes the pork loin and loads on the garlic, fresh herbs like rosemary, marjoram, cracked black pepper and fennel seeds. He then wraps a pork belly and skin on top, ties a nice bow around it and skewers it on a rotisserie for four hours until the skin is crispy brown on the outside, and the meat is succulent on the inside. Thomas typically uses the Porchetta and serves it in a sandwich at his food truck stop at the Ferry Building Farmer's Market every Thursdays and Saturdays. I hear the waits can go for hours. We were so thrilled knowing that we'd have all of the Porchetta to ourselves that night.
Below the perfectly packaged Porchetta were the Gourmet Rotisserie Chickens. Thomas grills only the freshest corn-fed chicken from Sonoma County, which he sprinkles with herbs and spices. And don't forget that it's also getting bathed by the Porchetta drippings from above. Have mercy.
As if that was not enough, at the bottom of the rotisserie was a layer of halved french fingerling potatoes that had been tossed with fresh rosemary and unpeeled pieces of garlic. These potatoes were just hanging loose, getting a nice sun tan and catching every juice from the chicken and porchetta morsels above. We all know that there's nothing better than golden brown roasted potatoes cooked in chicken and pork fat renderings, right?
The caterer said that he had started cooking this on his drive up. The drive up to Bolinas is quite windy and treacherous so thank goodness these chickens were skewered on tight. He said he had about an hour or so more of cooking left so we waited. The truck was stationed outside and every 10 to 15 minutes, a few of us would venture outside to check on our dinner and just stare glassy eyed into these skewered meats being rotated round and round. You could tell that dinner was almost ready when you heard the pork skin start to crackle and the birds were getting nice and golden as well.
A close up of the triplets.
When the food was all ready, he laid out all the other dishes that accompanied this glorious feast.
We had some Heirloom Tomato Salad with crispy shallot vinaigrette and fresh basil. Oh my lord, these were so good!! Anyone that has tried heirloom tomatoes knows they are the real deal. Crazy expensive anywhere you can get your hands on them, but so full of flavor.
At the bottom of the picture, you'll see Summer Corn Salad, which consisted of charred corn and fresh avocados tossed in lime-jalapeño vinaigrette, garnished with cilantro.
Here is our dear friend untying our present and preparing to slice up pieces of that infamous Porchetta. We had a delicious onion marmalade, some French sea salt and rolls from Acme Bread Company to round out our meal.
Here's a picture of our plate. Every single thing on that plate was heavenly and quickly devoured.
I wish I lived in SF. I'd gather a bunch of my friends every weekend and have this catered if I could. Everything tasted so fresh and so flavorful. Without a doubt, this was the best food at a wedding ever! Congratulations J & M! Love you guys, and your taste in food trucks! :)
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