IMG_9331IMG_9333Another food truck by my work meant another impromptu lunch. This was a big black truck, one of the fancier ones I have seen. Well equipped in stainless steal and a fold out window, this was the kind production sets used to feed large crews. Fancy for the food and too formal for the way it was used. Only a simple logo in thin green lines identified its purpose. What looked like a broccoli in a chef’s hat was made from the capital letter “H”, the “H” in their name: “Holly Food”. The name and the mascot revealed little about their offerings and gave nothing to remember them by. A closer look was needed as this did not resemble your usual eye catching and well coloured food trucks.

It was a very simple offering, something your mom would make for afternoon snack and nothing you couldn’t do yourself. Basically it was corn in a paper drinking cup. Three varieties and one in a combo. When I asked for more explanation than the sign allowed I was met with one guy. He made an valiant attempt at trying to sell me on his product, despite the slight language barrier. He was friendly and seemed gentle and kind. This was based on the way he finished off each order gingerly with parsley and placed it thoughtful into your hands. He explained, this was “organic corn, a new fusion in Canada”. He really made emphasis to the special sauce. At $6 plus per cup I felt it was expensive for what it was. But as a food blogger I was obliged to pay the $13 for what I got below.

As the only guy working, he moved a little slow. Slow for what is meant to be fast food, and slower for what I imagine should have had been prepped before opening. He took orders, made them, and gave them before helping the next in line. I saw him lose customers this way. Without acknowledging the others willing to try and taking their money, he gave them the option to leave to find alternatives. And on two occasions he almost forgot to charge his customers, but both she and I were honest enough to call this to his attention.


Despite the colour photo-ed menu of smoothies and fondues posted up, they were only available on weekends, and today was Tuesday. But without a notice or sign I ordered from both options only to get a puzzled look in return. The man had to step out and off to read his own menu and tell me, “only on Saturday”. I was unable to try oranges, apples, and bananas; platters of common fruits peeled and cut, blended into juices, or dipped into chocolate. Such a disappointment, a truck this big, and all they offered was corn kernels.

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The original was the “Holly corn”, offered in small, medium, or large at $5, $6, and $7. This was steamed organic corn, fresh mushrooms, shredded cheese, fair trade spices (salt, thyme, and pepper), parsley or cilantro and fresh lime. All coated in their homemade holly sauce (egg, olive oil, and mustard). This is in a medium. It tasted as is, with honestly no explanation needed. There was lots of stringy cheese present, but none of it could you taste. And with no mustardy taste, all you could make out was the mushrooms and the weird sauce. The sauce clumped to form the texture of paste.

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The “Special holly corn” is only available in a medium or large size. So I got the medium. The was same as the regular holly corn above, just with the extra addition of cold luncheon meat (chicken salami). I found the taste of the baloney off putting. It’s saltiness became the only flavour to shine through. And at 75 cents extra for the meat, it wasn’t worth it. This wasn’t special like its name suggested. This was odd, not bad, and not normal.

I passed on purchasing any more. The “Veggie holly corn”, which was the same recipe but with some vegetables: asparagus, carrot, and broccoli. And their “special combo” had the special holly corn with cut up fruit on the side.

Would I come back? – No.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this for someone visiting from out of town? – No.
We wondered how this idea even came to fruition? A random grouping of foods that don’t necessary compliment. Corn, fruit, and chocolate? And with the presence of baloney, it almost seemed like they took what was left from their fridge and combined it together to make this. The corn wasn’t even fresh, the kernels had that out of can texture and look. And its presentation only made it all the more common. I understood the purpose of serving it out of a cup; like the ingredients this kept their costs low. We did mange to finished it all, but hunger may have been a large factor. I would have preferred this just as a regular corn on the cob, and wished they served that instead. After all that is nature’s corn dish on the go. Don’t deny your cravings.

Holly Food Truck on Urbanspoon