April 5, 2012


A few weeks ago, during an in-service (professional development) day at my school, our administration thought it would be fun and different to have a food truck visit our campus to prepare lunch for us. Kudos to them, because I thought it was awesome!

Food trucks are all the rage around the nation, especially in Orlando at the moment.  Mike and I love participating in some of the various truck round-ups around town.


Recovered Autosave


The Flattery, specializing in gourmet flatbreads, was our personal truck for the day.  The flats were delish and the flavors were simply complex (I love oxy morons). 


Because our in-service was on a Friday during Lent the abbreviated menu consisted of four choices sans meat.  All of the choices not only looked delectable, but were prepared fresh, and served hot.  I can’t wait to try more of their unique creations!

flattery baked oatmeal shamrock-001

1. Say Cheese:  red sauce, fontina, asiago, romano, mozzarella, parmesan & goat cheeses with truffle oil.

2. Truffle Me Rita:  mozzarella, roma tomatoes, red onions, fresh basil, parmesan and truffle oil.

3. Veggie Matic: white sauce, roasted zima tomatoes, mushrooms, goat cheese, arugula and balsamic glaze.

4.  Sail the Med:  mozzarella, kalamata olives, red onions, roasted red peppers, feta cheese, fresh rosemary and balsamic glaze.

My choice



I was so inspired by their imaginative flavors – this was my first time trying truffle oil, that I couldn’t wait to recreate my own unique flavors at home.

To do this, I used Stonefire Tandoori Naan for my flatbread base.  I found it in the deli section of my local grocery store and was quite impressed.  It was delish!



The beauty of any flatbread (or pizza) creations, is that there are no rules, the flatbread is simply a blank canvas. 

For mine, I quickly looked in my fridge, pulled out some leftovers from the night before (steak and roasted green beans), sautéed a few veggies (onions and mushrooms), piled them on with no rhyme or reason, topped with cheese (mozz and feta), drizzled balsamic glaze and popped it into a 400 degree oven for about 9-11 minutes. 

The result – a new favorite!


And, since The Flattery had cute and clever names for their flats, I thought my homemade version deserved one as well.  Ladies and gentlemen, I introduce you to a new weeknight menu staple: 

The Steak Out - steak, caramelized onion, sautéed mushrooms, mozzarella, feta, roasted green beans, balsamic glaze




Want to know more?
  • Check out the April edition of the Apopoka Food Truck Round-Up tonight at Kit Land Nelson Park from 5:30-9 pm.
  • Although The Flattery won’t be in Apopka tonight (they have a truck rotation schedule), here is their upcoming schedule: 4/5- 11-2 Connextions...6-9 Winter Park Truck Stop
    4/6- 5-8 @FoodTruckBazaar Kissimmee...9-11 Milk District
    4/7- 3-8 Lake Mary Family Fun Day

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