Fermentation meets local food inspiration

Iggy's Alive & Cultured teamed up with long time friends Pam Buitenveld & John Delp, the chefs behind Kingston's farm-to-table restaurant Mossback, to bring uniquely delicious, fresh & funky street food to town.  The pair, along with Iggy's own Dashka Blyzniukova, craft a seasonally-evolving menu which creatively highlights Iggy's living ferments, & centers around fresh ingredients grown on small, independent & local farms.  

Don't be fooled by the wheels, this kitchen has brought a fine dining mentality to an unpretentious setting.  Flatbreads, cakes, falafel, ice cream, all are made from scratch; deep care and attention goes into every offering.  You will notice Dashka's Ukrainian heritage in soul-warming dishes of her homeland.  Mossback's cult-favorite kimchi pancake has been reimagined as crispy Kimchi Waffle Fries, with fermented ginger mayonnaise, hot honey & scallions.  Even the chocolate cake has sauerkraut in it!

While you're there, peruse the fridge for cans of Iggy's Kombuchas & Kvass, Sauces, & Fermented Vegetables.  Sometimes there will be Small-Batch Honeybrew Botanical Kombuchas on tap, not available anywhere else!

Join us! Wednesday through Saturday at the big orange truck off highway 104, between The Yard and the Kingston Financial center, from 12pm-7pm.