I have this thing - it’s not special to me, a lot of people have it I’m sure - where when I discover something new, something that I love, I become obsessed with it. If it’s a band or a song, I will listen to said band or song over and over again until everyone around me is on the verge of murder-suicide. If it’s a comic book creator, I will go in search of everything they’ve ever done. If it’s a TV show, I will watch as many episodes back to back that I can find on Netflix or DVD.
Right now I’m obsessed with a food cart.
Lexington, growing city that it is, is in the beginning stages of a small food truck revolution. The local city council seems intent on drowning the whole thing in bureaucracy (as city councils are want to do) but, in spite of their efforts, more and more food trucks and carts are popping up all over the city.
My favorite, the one I’m currently obsessed with, is called Fork In the Road and it’s owned by local chef Mark Jensen.
I first became aware of Fork In the Road through a Facebook post by the local food truck organization. I saw the words, “food cart” and “Korean pork belly sliders.” This combination of words caused me to leave the house and find Mark’s cart thirty minutes prior to a dinner I was supposed to be at.
Here’s Mark’s pork belly sliders:
Pork bell kind of came into vogue a while back, thanks largely to the efforts of David Chang of New York’s Momofuku. I heard a food critic say recently that pork belly was being over done. I won’t pretend to know the kind of things chef’s need to think about in terms of food and public reception - but, as an eater, I hate the idea that something delicious would one day be deemed “unfashionable.”
Since that initial encounter I’ve frequented Mark’s cart whenever I can. I’ve also try and take people when I go. I heard him refer to me as “a regular” the other night and it made me happy. When something is good you sometimes want to keep it to yourself - don’t do that. If you love something, it’s in your best interest to insure it’s longevity through success. Hence this post.
I’ve only encountered Mark on the weekend - usually outside of one of Lexington’s new local breweries. If you’re interested in catching him out somewhere and trying his food, follow him on Twitter. His Twitter handle is @forkingdelicious (Get it?).
As an incentive, here’s some pictures of some of the awesome food Mark has served me:
Local farmer’s market tempura
Soup Beans with mixed mushrooms on top
A West Sixth Stout Bratwurst, fish tacos with locally raised talapia, and grilled cheese with bacon and apple
S’mores with homemade graham crackers, marshmallows, and chocolate