Let’s call this week’s Food Truck Kitchen, “Food Bus Kitchen,” because today we’re bringing a taste of chef Andi Van Willigan’s, World Fare Bustaurant to your kitchen, courtesy of our good friends at Food Network’s Eat St. Chef Andi, former sous chef to Gordon Ramsay’s Hell’s Kitchen, and partner, Travis Schmidt rolled the World Fare Bustaurant out on the streets of Los Angeles in March of 2010. The bus, previously used in San Diego for city tours, featured a full kitchen on the lower level with roof-top, open air dining on top.
The bustaurant became an instant hit in Los Angeles, attracting masses of hungry and curious customers and the media, including Food Network’s Eat St. Chef Andi became known for his signature dish, Bunny Chow, and his restaurant-y food like tuna tartare, steak frites, and wine-braised Piedmontese short ribs. Bunny Chow is a South African street food, a hollowed-out bit of bread filled with chicken curry or a choice of several other filling. Schmidt is from Johannesburg, where the dish is popular, and he wanted something “that wasn’t a sandwich.”
World Fare “fell off the radar” about a year later in 2011, and hasn’t been seen since. The website is no longer active, and its Facebook page appears to be abandoned. We wish chef Andi and co-owner, Travis the best, and hope we’ll see the view from World Fare again on the streets of Los Angeles one day soon. In the meantime, we invite you to enjoy chef Andi’s Worcestershire Braised Short Ribs Bunny Chow this weekend.
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Worcestershire Braised Short Ribs Bunny Chow
6 tablespoons molasses
¼ pound anchovies
2 quarts balsamic vinegar
3 quarts demi glace
½ cup tamarind paste
3 onions, sliced
3 carrots, sliced
4 stalks of celery, sliced
8 cloves of garlic
4 tablespoons ginger
¼ cups peppercorns
2 tablespoons cloves
- In a large stockpot, caramelize all the vegetables.
- Add all remaining ingredients to the pot, with the exception of the Demi Glace.
- Simmer for approximately 1 hour, stirring occasionally until most of the vinegar taste is gone.
- Add the Demi Glace. Simmer for one hour, stirring occasionally.
- Season, strain through a fine mesh strainer and chill.
10 pounds boneless beef short ribs
Grape seed oil
- Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper.
- Get a large pan screaming hot with grape seed oil.
- Place the short ribs in the pan and hard sear them on all sides.
- Once they are nice and seared, remove them from the pan.
- Deglaze the pan with a cup of your Worcestershire sauce.
- Place the short ribs in a roasting pan with the deglazed juice form the seared pan.
- Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200-degree oven for 12 hours.
Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mire poix.
For a Bunny Chow:
- Purchase white bread dinner rolls from your local grocery.
- Cut off a sliver dollar sized piece off the top of the roll.
- With your finger dig out the bread making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don’t leak out.
- In a separate pot, heat up some of the short ribs and your sauce; make sure that the short ribs break up a bit.
- Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
- Place some horseradish on top of the mixture and serve.
Yield: 10-12 servings