Saturday and Sunday's highlights include Texas beef, North Carolina pulled pork, and chicken sandwiches from Phatt Matt's BBQ; falafel from a new Middle Eastern truck, Liba; individual savory pies, including one stuffed with creamy zucchini and a beef pasty, from the Pie Truck; warm rice salad and skillet-roasted padrone chiles from Localicious; and spiced nuts from caterer Oren's Kitchen. The pizza-oven-on-wheels of Eat Real's Anya Fernald, manned by Dario Barbone, will turn out farinata (chickpea-flour pancakes). The Society of St. Vincent de Paul of Alameda is planning to dispense appropriately homey comfort foods -- brisket sandwiches with potato salad and polenta with a mushroom ragout -- from a truck.
Sweet treats include crème brulée in unusual flavors from Curtis the Crème Brulée Guy; yogurt, basil, and almond gelato and strawberry sorbetto from Mill Valley's Cici Gelateria; and an intriguing flavor lineup (Mexican chocolate, corn, and curdled cream) from Oakland's Nieves Cinco de Mayo, purveyor of traditional hand-cranked Mexican ice creams. Cinco de Mayo will also demonstrate making hand-cranked mango and lime ice creams from a bicycle-pulled cart.
Apart from all the edibles, there'll be cooking demos in the From Scratch Kitchen, appearances by dancers, writers, and activists, lots more music, and movies, beginning 8 p.m. Friday and Saturday. The mind reels. We're guessing our stomachs will be reeling, too.