Bringing together the Toronto Underground Market and Food Truck Eats for the very first time, Saturday’s Street Food Block Party was the foodie event of the spring. Hundreds of hungered Torontonians made their way to the Evergreen Brick Works to test fare from 21 vendors and 11 trucks, with a surprise appearance from Jamie Kennedy’s famous fries. With tickets selling out promptly, lines were snaking their way around the mammoth space and lineups reached hour-long waits (lobster poutine, we’re looking at you).
We worked our way through the crowds to check out what, exactly, was on offer. Mexican food was everywhere as a nod to Cinco De Mayo. Over at La Carnita, folks were lining up for crispy squid tacos drizzled in a mango habanero sauce and topped with cilantro and lime. Meanwhile, Elle Cuisine whipped up pulled pork nachos with cilantro, sour cream and queso fresco. Dessert nachos were also on offer, with the nachos dressed with salted caramel, chili-infused chocolate sauce and cinnamon whipped cream. Things got messy at ESÉ with a torta ahogada pairing honey chipotle with cochinita pibil (a.k.a pulled pork).
The fish tacos from Buster’s Sea Cove paired hand-battered basa with cabbage, salsa verde, pico de gallo and crema before being wrapped up in a corn tortilla. An Ontario Water Buffalo banh-mi with a pickled ramp salad was a choice pick at Comida del Pueblo, being served up alongside a cochinita pibil spring roll with ramp aioli.
Not everything screamed fiesta, however; at Rock Lobster Food Co., the aforementioned lobster poutine garnered much attention, while simple but effective lobster rolls were also on offer. Babi & Co. served up veggie-stuffed tofu with a peanut sauce, while Jamie Kennedy’s famous fries — done with twice-cooked Yukon Gold potatoes — came with either a citrus organic honey chipotle aioli or a scallion, ginger and lime version.
Paese served up pepperoni and smoked mozzarella arancini with salsa verde, in addition to an Italian and Mexican chopped salad with a lengthy list of ingredients that included red kale, radish, pickled egg, tomatoes, black beans, queso fresco and crisp tortillas to top it all off.
For dessert, sweet-toothed folks were digging into finds from The Lunch Room. Cannoli were stuffed with Mexican canela bark, ricotta and mascarpone, and sprinkled with toasted pepitas and pistachios. Their sweet corn crème brûlée had toasted corn flake, mint and bourbon, while Sullivan & Bleeker hawked jar cakes, with flavours including cookie dough and s’mores, alongside an assortment of mini cupcakes.
Joined by wineries including Rosewood Estates and 13th Street, local brews from the likes of Spearhead Brewing Company — and with live music to boot — the Block Party was quite a party indeed.
