The Spotlight Is On....

Bacon My Day Food Truck

So of course you know the very first question I had to ask Mandy Bleicher, the owner of Bacon My Day, was where the name originated.  It's such a cute and fun name, Bacon My Day.   More on that later.  Let's get down to the business of the food.  I don’t know where to begin.  I went at the end of the day and picked up food for myself and my husband.  I ordered the MandiBelle (see description below) and a chicken quesadilla.  The aroma sneaking out of my to-go containers was killing me on the drive home.  The MandiBelle is fantastic!  The pulled pork was very well seasoned and tender and the BBQ sauce was finger-lickin good, sorry KFC.  All of this combined made for an explosion of flavors in my mouth.  Well done!  The quesadillas were supposed to be for my husband but I just had to try a small piece.  They were crisp and the flavor was delectable.  One bite led to two and…  Yes, I had to exercise great self-restraint, but I'd definitely order them the next time.  Everything was fresh and cooked to order and most surprising, the order was ready in less than five minutes.  But I suppose that's goal of a food truck - good food served fast!  Now on to the interview.

When I sat down to talk to Mandy, in the shade of course, (because it was hot enough to "bacon" my skin), a warm smile came across her face as we began to talk about her new business.  Pride indeed. 

(Photo Credit:  Treasured Moments Lifestyle Photography)

MoCo:  Mandy I know you said the name came about due to a contest, but why that name?

Mandy:  It was simple.  Just about everything we make is made with bacon.  Our key lime pie doesn’t have bacon in or on it, but we're working on a dessert now where we will incorporate caramelized bacon. 

MoCo:  How long have you been in business?

Mandy:  We opened our "doors" in April and I was shocked to learn that we were nominated for a Nappie award.  

MoCo:  How does a food truck differ from the traditional brick and mortar restaurant?

Mandy:  Food trucks will allow you to go where the customers are but it can also be more difficult because you have to know where the people are.  But overall, I like it.  It gives me a sense of freedom and movement.

MoCo:  Speaking of knowing where the people are, how would customers know where to find you on any given day?

Mandy:  They can look us up on Facebook:  https://www.facebook.com/BaconMyDay.  The schedule is posted weekly.  This Friday we will be at Allstate at the Downtowner Executive Center from 10:30-1:00.   

MoCo:  I've noticed that you keep saying "we."  Does someone else works with you?

Mandy:  Yes my wonderful cook David Foreman.  David ran the kitchen at Mobile Infirmary for over 20 years.  He recently retired and now he's working with me. 

(Photo Credit:  Treasured Moments Lifestyle Photography)

MoCo:  How would you describe a typical day for you and Bacon My Day?

Mandy:  David and I usually head out around 10:00 and we'll work for three hours handling the lunch crowd and then we'll meet up again around 4:00 or 5:00 for dinner and we're usually on-site  until 8:00. 

MoCo:  How does your family feel about you owning a food truck?

Mandy:  Oh my family is happy for me.  When the opportunity came along they thought it was the perfect fit for me because for the past two or three years I've always wanted a food truck.

MoCo:  What is your personal favorite menu item?

Mandy:  By far it's the item named after me, the MandiBelle.  (She says with a laugh).  This is a dish of pulled pork topped with bacon and cheese all served over french fries. 

MoCo:  Now you know I MUST try that!  Fries are one of my weaknesses.  What would you say is a favorite among your customers?

(Photo Credit:  Treasured Moments Lifestyle Photography)

Mandy:  I'd have to say the quesadillas (chicken, beef, pork or shrimp).  They are served with our special Juju sauce.  This is a mayonnaise based condiment with jalapeño peppers and other spices.   David is the one who created it. 

(Photo Credit:  Treasured Moments Lifestyle Photography)

MoCo:  Where would you like to see yourself in five years?

Mandy:  I would like to own a second food truck and have catering jobs.  We are available for catering jobs now.  Just give us a call or email us.  We also sell food in bulk quantities.  One of our big sellers are the baked beans.  Of course they are made with bacon. 

About Bacon My Day:

Mandy began operations in April 2015 and has already been nominated for a Nappie award, been featured in the Mobile Press Register and will soon be spotted on Fox 10 News.  She is a native of Mobile , AL.

Location:  Various.  Check their Facebook page for weekly/daily locations (https://www.facebook.com/BaconMyDay)

When you eat at Bacon My Day please let them know you read about them on MoCo Spotlight.

Until Next Time - Go Out and Do Something Awesome!  

The PickleFish Pizza Pub

I was excited to visit The Picklefish Pizza Pub today to have a sit down with the owner Spencer Allen.  I was embarrassed to admit that I had not patronized the restaurant in the past; however after tasting what has made the restaurant a favorite among locals, the pizza, I mentally kicked myself for not stopping in sooner. 

Before we get down to the nitty gritty of the interview with Spencer I absolutely must share my opinion about the pizza.  No, I'm not a pizza connoisseur by any stretch of the imagination however I must say that the pizza was absolutely divine.  Picklefish strives to make their pies as close to a New York style pie as they can get.  I've never eaten a New York style pizza (I hope to do so in a few weeks), but I can't imagine anything coming any closer. The crust was thin and crisp, yet not cracker-like.  I typically don't eat the back crust on pizza (never have), but I had to devour this one.  All of their pizza crusts are brushed with garlic infused extra virgin olive oil.  As I sit and type this post I can still smell the aroma of the pizzas wafting in the background.  I can't wait to dine there again.  Now, on to our interview with Spencer Allen.

Spencer Allen (Lt. Green Shirt)
Photo Credit:  Treasured Moments Lifestyle Photography

MoCo:  You must share the secret of your fabulous pizza with my readers.  What makes the Picklefish pizza so delectable?

Spencer:  Well I would have to say it all begins with using fresh ingredients.  All of our food is made from scratch and we use local produce.  Our salads are made using Romaine lettuce.  Our burgers are made from Angus beef and are handmade. 

MoCo:  I could detect something special in the pizza.  What was that?

Spencer:  Our dough is made from scratch every day.  We make it in the afternoon, let it rise and then we knock it down and place it in our cooler for a long, slow rise overnight.  I must have tried 25 different recipes until I settled on this one.

MoCo:  How many pizzas would you say you make in a week?

Spencer:  In a week?  Oh wow!  A lot.  We average 20-30 per day so multiply that by 7: (Roughly 140-200 each week). 

MoCo:  Now that's a lot of pizza.  What are some of the varieties?

Spencer:  The most popular are the Great White pizzas.  These pizzas are made from our original White Sauce (made from extra virgin olive oil and fresh garlic with Italian herbs), basil, spinach, feta, parmesan and mozzarella.  Other favorites are the Thai Chicken and the Buffalo Chicken. 

A patron and marketing specialist from 92 Zew radio, Steve Kingsmore said Picklefish is a Mobile tradition not only for Mobilians but for his daughter in particular.  He said, "Whenever my daughter comes to town for a visit she always asks if we can make time to stop by Picklefish for a pizza.  The folks here make you feel special.  You can order your pizza with different toppings on each half or even on each quarter.  Now how many other restaurants are willing to do that?  This makes it feel like they're doing it just for you."

MoCo:  I noticed that your menu offers a wide selection of beers - many of which I am unfamiliar. 

Spencer:  This is another specialty we like to offer our customers.  We have a large selection of beers and I'm proud to say that we are able to offer beers that complement our pizzas.  For instance we have a large variety of craft beers.  A few that readily come to mind are the Bengali IPA, Fat Tire and Westbrook White Thai.  This one is brewed with ginger root, lemongrass and Sorachi Ace hops.

MoCo:  Before we conclude, would you mind sharing with MoCo how you came to own Picklefish?

Spencer:  Sure.  I always loved their pizza and I used to eat here often before I bought it.  I'd owned businesses in the past (liquor stores and bars), but never a restaurant and I've always had an entrepreneurial spirit so when the opportunity came up to buy Picklefish I will just say that it was a blessing that came about. 

MoCo:  Last question, I promise - Where do you foresee yourself and Picklefish in five years?

Spencer:  I would like to have another location in either Midtown or downtown or maybe a food trailer. 

About Picklefish:

Spencer Allen, 40, purchased Picklefish in 2010 and currently employees 11 people.  He is a native of Hattiesburg, MS and is an alumnus of the University of South Alabama. 

Location:

5955 Old Shell Road (Across from the USA Campus)

Mobile, AL 36608

251-344-9899

www.Picklefishpizza.com

Check out their website for daily lunch specials.

Like 'em on Facebook:  https://www.facebook.com/pages/Pickle-Fish/166131963434441?fref=ts

Tweet ‘em on Twitter:  @ThePicklefish

Be on the Lookout - You Never Know Where We'll Pop Up!

Until next time - Stay Safe.

Hello and Welcome to MoCo Spotlight!

Good afternoon fellow Mobilians and welcome to my blog, MoCo Spotlight.  As you may have surmised, MoCo is the acronym for Mobile County.  You may be wondering why I decided to create yet another blog. I even asked myself that question. However when I sat down and really thought about why I felt compelled to launch MoCo Spotlight the reason was obvious - I missed reading and hearing about the everyday person in Mobile and the special things they were doing to make life better not only for themselves but for the community.  

The newspapers used to cover these items, (Mobile County Neighbors in the  Mobile Press Register and the Points North and South sections.  I wrote the Points North section from 2003-2005), but they have become a rare site these days.  It seems that the bulk of most news today, in any format, is sad and depressing but MoCo Spotlight aims to change that. I say bring back the "feel good" stories!  

MoCo Spotlight was created with the express intent of keeping you abreast of what's going on with your friends and neighbors in Mobile. The blog will feature rotating themes each week:

• "5 Spotlight Questions With..."  - Spotlighting a local person who has an interesting/unique hobby, collects unusual items or perhaps has led an intriguing life.
• "In the Spotlight With Chef..." - These posts will feature a local chef.  Many of the chefs will share one of their favorite recipes with readers.
• "The Spotlight is On..." - A sumptuous dish will be featured from a Mobile area restaurant.
• "You're in the Spotlight..." - I will round up small business owners (those with less than 10 employees), to discuss what's happening with their particular business. Businesses will include arts/crafts, baby/children's clothing and accessory boutiques, antique consignment shops, "mom and pop" bakeries, etc. I look forward to learning how various businesses got their start and learning about the challenges that face the small business owner.  

Let's get this news party off to a great start and keep the momentum going.  If you know of a business or a person that you feel deserves to be in the MoCo Spotlight shoot me an email and let me know.  They could be featured in an upcoming post.

Keep an eye out for the first post within the next week!