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Lunch Lady Food Truck

Where: Douglas N. Everett Arena, 15 Loudon Road, Concord
Hours: Monday through Friday, 11 a.m. to 2 p.m., now through Dec. 29 (except on Christmas Day); 2018 season is expected to begin in early March
Visit: lunchladynh.com or facebook.com/lunchladynh, or call 731-4957




Lunch is in session
Concord gets its first full-scale mobile food truck

12/14/17
By Matt Ingersoll listings@hippopress.com



 Reuben egg rolls, arugula apple salad, barbecue pork nachos and quinoa sweet potato tacos are a few of the items you’ll find on the menu of the school-themed Lunch Lady Food Truck, which launched in November as the first and only mobile food truck in New Hampshire’s capital city.

You can find the truck outside Everett Arena in Concord every Monday through Friday from 11 a.m. to 2 p.m. now through Dec. 29, before business starts up again in early March.
Owner and founder JJ Hall left her IT job of more than 18 years in July to pursue a career in the food truck business. She said shipping and licensing delays set her back a few months, but since going live on Nov. 8 — and recently participating in her first major vendor event, Intown Concord’s Midnight Merriment — the responses have been very positive.
“With the revitalization of downtown especially, I really think it’s perfect … to have something like this for Concord,” Hall said. “This has been kind of our soft opening, if you will, because it isn’t the best time of year [for food trucks], but come spring and summer, I’m ready.”
Hall said the term “Lunch Lady” was coined by her wife when they were trying to think of a catchy name.
“At first, I was like, ‘I don’t know about that,’” she said, “but then I got to thinking about it and I was like well, I could do a whole school theme with grades and everything. So that’s what I went with.”
As the slogan on the side of the truck suggests, Hall is indeed “not your average lunch lady.” In fact, the menu offers a wide variety of chicken, pork, beef and vegetarian items, most of which are Hall’s own experimental creations.
“I’ve always loved cooking,” she said. “I didn’t want [the truck] to be pigeonholed. I just wanted to have free rein to do what I wanted to do.”
Most menu items are identified by a grade number, starting with a simple grilled cheese sandwich as first grade and a “skirted” cheeseburger as second grade.
“We use Angus patty for the cheeseburger and we put a huge mound of cheddar cheese on it so it kind of melts to form this huge cheese skirt around the burger,” Hall said. “If you like cheese, it’s definitely the burger for you.”
As you move up the grades, you can try barbecue pork nachos with shredded cheese, queso fresco pickled jalapenos, cilantro and barbecue and chipotle sour cream sauce (third grade), chicken Caesar wraps (fourth grade), Buffalo chicken wraps (fifth grade) and pepper-crusted burgers with blue cheese (sixth grade).
The seventh grade and eighth grade items — the quinoa sweet potato tacos and the Reuben egg rolls, respectively — have been among Hall’s hottest sellers.
“The Reuben egg rolls really get a lot of, ‘Wow, these are really good’ kinds of responses,” she said. “I mean, it’s not something you would really think of thrown in an egg roll wrapper. I was looking for something that would be easy that you didn’t need [to use] a fork with … and decided to try that when I was playing around with different recipes.”
Other options are The Principal, a barbecue pork sandwich that can be served with or without coleslaw; The Vice Principal, a fried chicken sandwich served with lettuce, tomato and mayonnaise; and Detention, a fried chicken patty topped with three spinach mozzarella sticks and marinara sauce.
“Detention is our newest sandwich and it’s kind of a play on the chicken parm,” Hall said.
All main menu items are purchased a la carte and range from about $4.50 to $10. There are also sides like coleslaw, potato chips, regular french fries, garlic parmesan fries, spinach mozzarella sticks and macaroni salad.
The dessert portion of the menu is called “Recess” and can include anything from coconut macaroons with chocolate chips to pumpkin pie egg rolls.
Hall said she plans to spend the off time in January and February making changes to the menu based on which items were more popular than others, as well as working in some new lunch options. She’s also hoping to get licensed to do business in Manchester in the near future.





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