J. Bookwalter winery’s new mobile restaurant was born out of modest speak but speedily advanced into a big-flavored menu.
Will and Maigh Willingham are heading up Nonfiction by J. Bookwalter, joining a expanding food truck pod in Kennewick.
The menu melds Maigh’s Southern roots with flavors from Will’s indigenous Northwest.
Buyers can pair tacky fried polenta tots with a steelhead club sandwich, or get a pimento burger with housemade pimento cheese, cajun seasoning and tomatillo and some handmade chips.
The few made their menu to have the identical finesse as dishes from the winery’s cafe, Fiction, — but it will be “food truck helpful,” stated Will Willingham.
He informed the Herald that he and his spouse created dishes to charm to a wide spectrum of shoppers and to be approachable when preserving the same high-quality affiliated with the Bookwalter name.
Creating the shift
Going from a thought to fact took only a couple months.
In December, the few was chatting with vineyard operator John Bookwalter. They pointed out they were being on the lookout about at foodstuff vans, and Bookwalter mentioned he just took place to have a food stuff truck that had still to locate a intent.
“We acquired lucky and quite privileged to be capable to be in that scenario,” Will Willingham mentioned.
Nonfiction serves up a chuck and brisket “double smash patty” burger on a brioche or gluten absolutely free bun.
There’s also a Bloody Mary burger topped with an egg or a Dirty Bleu, with blackened seasoning, refreshing jalapeno, picked onions, fried onions, lettuce, chipotle aioli — and of training course, blue cheese.
Standard burgers are $9 and specialty burgers $12.
The sandwiches ($11 to $15) also have a Southern flair with selections like the oyster mushroom po’ boy and the hen piccata po’ boy.
A blackened steelhead panini has a quintessential Northwest contact and is topped with white American and cream cheeses, bacon, roasted jalapeño and sweet Thai chili sauce on Texas toast.
There also are an assortment of aspect dishes, which includes fried wontons loaded with collared greens and numerous penne salad solutions.
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