The NOCCA Institute launched its food truck Boxcar NOLA (www.facebook.com/boxcarnola) at Faubourg Wines March 20. The menu included shrimp bisque, jalapeno poppers filled with pimiento cheese and topped with barbecue sauce, a meatloaf sandwich dressed with Swiss cheese, onions and pepper jelly, and a banh mi filled with Patton's hot sausage, fried tomatillos and pickled vegetables. There also were truffle fries topped with chicken confit, gravy, aged cheddar, pickled onions and truffle oil.
The food truck is staffed by NOCCA alums, professional chefs and student workers. The menu incorporates produce from the school's Press Street garden, and proceeds support the school and its culinary programs. In coming weeks, it will begin service on Mondays, Wednesdays and Fridays on Press Street, serving breakfast, lunch and early dinner.