Gary Seman Jr.
Former gourmet chef and current food truck owner Adam Wallace said he can still cook quality meals in a relatively small space.
“Preparation is what makes your food great; lack of preparation is what makes your food horrible, ”said the owner of Adam’s Eden, which is open for lunch, some dinners and special events on weekends.
In Cajun pasta ($ 11), the chicken is marinated for at least 24 hours, grilled to Wallace’s specifications and placed on penne pasta mixed with Alfredo sauce, topped with Parmesan and diced tomatoes.
“It’s spicy – no ifs and buts, but it’s balanced by the rich Alfredo on the penne,” he said.
As for chicken, “I have cooked it all my life. You cook it until it’s almost perfect, then you put it on the pasta.
Wallace, who also owns three Feed the Need food carts, received his culinary training at Sullivan University in Louisville. He said he spent most of his career in hotels and gourmet restaurants.
It made the transition to food trucks in March, opening a luxury mobile unit with two fryers, two ovens, a six-burner stove (half of which is used for a flattop grill) and a three-bay heat table.
With the shrimp po’boy ($ 11), the sautéed shellfish are marinated in a spice blend and sautéed, and served on a toasted garlic bun with romaine lettuce, tomatoes and Cajun aioli zesty.
By popular demand, Wallace’s Pulled Pork Sandwich ($ 9) is back, rubbed in with spices and smoked for 14 hours. The grated pork is topped with a spicy jalapeño coleslaw that is also sweet and sour ($ 9). “It’s definitely coming back,” he said. “It’s something that I can’t do not bring back. People love it.
The most popular item on the menu is the buffalo blue wrap ($ 8), which features seared chicken, buffalo sauce, blue cheese dressing and blue crumbles, onions, peppers and lettuce. romaine wrapped in a flour tortilla.
Adam’s Eden serves a number of homemade side dishes, such as green beans ($ 3) which are first blanched and then sautéed with onions, peppers, garlic, and a mix of seasonings.
Mac and cheese ($ 3), which has also returned to the menu, begins with a basic bechamel sauce infused with Parmesan, cheddar and other cheeses served with penne. Wallace said it’s not cooked because it dries out the pasta.
The “Adam” burger ($ 8) is anything but typical, using a third of a pound of grilled beef, mushrooms, onions, peppers, pepperoni, provolone and American cheese, and a topping of mayo, ketchup and barbecue.
“That’s how I like it,” he said.
In one look
Or: Adam’s Eden
Hours: 10 a.m. and 2 p.m. Monday to Friday and some night and dinner shifts
Contact: 740-602-3669, edenfoodtruck.com