February 13, 2010
I haven’t been to very many food festivals in my lifetime…Well, to tell you the truth, I’ve only been to one other. But I learned one VERY important lesson from the Korean BBQ Festival of August 2009:
If you show up late, you WILL wait in line.
Now, if you know anything about me, you’ll know – I’m an impatient girl. I absolutely abhor waiting in lines. And since food festivals equal lines and food trucks equal lines, I had pretty much decided I wasn’t going to go to the 2010 LA Street Food Festival.
…That was, until I heard about Chef Ludo and his LFC (i.e. Ludo Fried Chicken) truck. Once news broke about Ludo, I started to plan – I was going to show up at the crack of dawn (more like 45 minutes before the gates opened) and I was going to go to Ludo’s truck. If I got myself an order of LFC, I would consider the day a success and leave with no remorse. Everything else would be icing on the cake.
So, this morning, I left the house at 10AM with my $10 presale fan ticket in hand and drove the 15 minutes to DTLA. (Note: Presale is a must, especially when you don’t know how general admission is going to look. In this case, it was an extra $5 well spent.) I paid my $5 for parking (the lot was pretty empty at that time), found the side entrance (for fan ticket holders only) and waited. And waited. And waited. But once those gates opened and they checked my name off the list, I RAN. I knew that, with every step, was five people I would beat in line. Lucky for me, Krissy, Ludo’s wife, had posted a picture of Ludo’s beautiful truck on Twitter that morning. I knew EXACTLY what I was looking for: a bright red truck with the coq on it.
(The holy grail.)
I think I was one of the first dozen people in line. No real wait, the chicken was already fried and the trade-off of money for chicken was almost instantaneous.
(Operation LFC: A SUCCESS!)
I found a seat at a nearby table, watching the line quadruple before my eyes. I bit into the chicken and the aromatic flavor of the rosemary filled my mouth. Each piece of chicken was succulent and moist and absolutely perfect. I dunked the chicken, the breading, anything I could get my hands on into the tangy piquillos sauce.
An hour in and the day was already a success. It could only get better…