Curbside: Modern street food from a vagabond chef, illustrates the blurred lines, creativity, and potential that modern street food represents in North America. Chef Adam Hynam-Smith demonstrates what modern street food is from the perspective of an Australian restaurant-trained chef who has traveled the world and stumbled into opening one of the first gourmet food trucks in Canada. Street food in North America has come a long way in a short time, and has proven to be an invaluable and celebrated community experience. With his creative take on modern street food, Hynam-Smith is regarded as a pioneer in the Canadian and North American street food industries.
The recipes in Curbside are adapted for serving at home, but they come from restaurant menus of Hynam-Smith's past; many of them have been served at some point or another from his food truck, or as street food dishes in pop-up settings. Throughout the book, there are featured recipes from guest chefs whom Hynam-Smith holds dear. These chefs are inspirational, and have been a source of support and camaraderie throughout Hynam-Smith's restaurant and food truck careers.
Recipes include Hynam-Smith's signature globally inspired street food dishes like inventive gourmet tacos, traditional curries and soups, and artfully composed salads. An emphasis on fish and seafood dishes reflects Hynam-Smith's Australian culinary upbringing, and his modern take on classic street food dishes like ceviches, fish tacos, and curries. Recipes in Curbside include: Crispy Cod Tacos with Smoked Pineapple Habanero, Tunisian Carrot Salad with Harissa Vinaigrette, Bangkok Pancakes with Pad Thai Slaw, Green Curry Chicken and Mussels, Dukkah Egg with Asparagus and Candied Bacon, Master Stock, and Braised Pork Hoc Steamed Buns .
"Adam was one of the first professional chefs I had the pleasure of working with. What I admire most about Adam is his work ethic, the diversity of cuisine, and his vibrant personality. He’s one of the most playful chefs I know, and this translates on many different levels. These attributes together should give you an indication of how diverse, flavourful, and fun this book is."Andrew Richmond, La Carnita and Home of the Brave
"Adam is an amazing chef who pushes the boundaries with flavour combinations and originality, while still sticking true to his passion for good quality ingredients. He is a force to be reckoned with whether inside his truck or at the restaurant stoves."Chef Scott Vivian, Beast Restaurant
"No one in Canada can do what Adam can do in a truck. He is a Canadian food truck legend and beyond an epic bro braaaaah!"Chef Matty Matheson, Parts and Labour, Vice Magazine’s Hangover Cures, and Keep It Canada
Adam Hynam-Smith is Chef and Co-owner of El Gastrónomo Vagabundo, Ontario's first gourmet street food truck. Hynam-Smith's work as a pioneering chef has garnered him the reputation for reshaping the standard for street food cuisine in Ontario. According to Acquired Taste Magazine, "What Momofuku master chef David Chang is to New York, El Gastrónomo Vagabundo is to Toronto's food truck culture". Adam is co-host of Food Network Canada's Restaurant Takeover.
Hynam-Smith was raised in the historic gold mining regions of Central Victoria, Australia. Taking his childhood lessons of the importance of community, friends, and food, he moved to Melbourne to train under some of the best chefs in Australia, including Cath Claringbold and Jacques Reymond. Since embarking on his world travels in 2006, Adam has studied and cooked in Morocco, France, England, Thailand, and now, Canada.
Adam is a passionate believer in knowing where his food comes from and the people behind the food, choosing his suppliers very carefully and on a personal level. Adam's cuisine draws on his global experiences, with flavours from Southeast Asia, North Africa, the Mediterranean, and of course, Australia. Adam's extensive travel and work experience allow him to draw on the culture and traditions of the food he cooks while putting a personal and modern spin on the cuisine. Adam's food always comes back to what he was taught as a boy: food should be shared and enjoyed in an inspired setting with good company.