Gary Seman Jr.
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