Adam’s Eden food truck a pasta and sandwich haven

Gary Seman Jr.

Shrimp po'boy from Adam's Eden food truck

Former fine-dining chef and current food-truck owner Adam Wallace said he can still crank out quality meals in a relatively small amount of space.

“Preparation is what makes your food great; lack of preparation is what makes your food horrible,” said the owner of Adam’s Eden, which is open for lunch, some dinners and special events on weekends.

In the Cajun pasta ($11), the chicken is marinated for at least 24 hours, grilled to Wallace’s specifications and placed atop penne tossed in Alfredo sauce, garnished with Parmesan and diced tomatoes.

“It is spicy — no ifs, ands or buts about it, but it’s balanced out by the rich Alfredo on the penne,” he said.

As for the chicken, “I’ve been cooking it my whole life. You cook it till it’s damn near perfect and then you put it on the pasta.”

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