Welcome
We are just starting up so pardon our dust. Don't forget to come back often for the latest update Highly Flavored is a new and creative food experience. We are Roasters specializing in corn and we have many exciting flavors on the horizon....
... I love roasted or grilled corn it’s so good and with butter & salt and it’s perfect for summer. Corn has an aroma and a sweetness paired with the saltiness of the butter just cannot be beat. Forget about steaming or boiling nothing and I mean "NOTHING" beats the flavor. Whether you enjoy yours with a little butter and salt like my girl does or load yours with mayo parmesan and chili, there is no wrong way to enjoy it. I like mine with butter, lemon juice, and a select number of chili and seasonings which I like to call my ferocious corn. If you happen to see our trailer please stop by and say hi and if you are of a mind to try an ear of corn the way I like it just say you would like yours ferocious for a special treat.
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Meet our roaster. Roasting brings out the natural flavor in any vegetable. Boiling or steaming unlike roasting strips away flavors and nutrients that vegetables have. Have you noticed that boiling or steaming also tends to change the texture of the outside of corn? Our corn is brought in daily from local growers. It is then roasted whole in its husk and served hot. Corn is our staple but potatoes, yams and artichokes we consider our in-and-out items. In-and-out means that we bring limited quantities to a location and when they sell out (and they do sell out) we will not restock until the next day. Our yams, potatoes and artichokes are also acquired locally when possible. We wrap these items in foil and roast them along side our corn. Accompaniments of condiments come with all of our vegetables. | ||
| Pictured: Corn and yams. The foil is shown open in this picture so you can see. |
Let's talk about potatoes for a minute. Who doesn't like a nice hot freshly baked potato? Besides and array of spices on our table we offer bacon bits, sour cream and chives, or cheddar cheese. Just ask for a loaded baked potato and we will do the rest.
... As with a lot of people I first encountered artichokes in the form of spinach-artichoke dip or one of those pasta salads. I had no idea how to prepare an artichoke, let alone eat one until someone prepared one for me. She steamed the bageebas out of it and the finished product was "okay" with some garlic butter and lemon. A few months ago I was having a conversation with someone about what to do in the off season (when corn is just a notion). He asked me had I ever considered something like artichokes. At first I grimaced (on the inside) but then I started to think about it. I decided to give it a try and to my surprise it turned out absolutely incredible.