Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
NORTHSHOREMAG.COM 24 NOVEMBER 2020 with a house-made coleslaw and roasted corn relish, with the most subtle sweetness from a touch of real maple syrup, it deserves a place in the comfort food hall of fame. It would be easy to eat with one hand while walking around a fall fair—which was the original concept—but it's just as lovely sitting outside at a beer garden or at home on the couch watching football. While it's unusual for a food truck, every part of that dish is made from scratch. It CONTACT butterurbiscuit.com For food truck locations, follow them on social media @ButterURBiscuit E AT + D R I N K Owners Dwayne and Julissa Walker. Right, pulled pork on a butter biscuit. starts with raw chicken soaked in buttermilk and seasonings for 48 hours. Then, when an order is placed, the chicken is battered, breaded, and fried to order. The waffle is made from scratch as well, griddled to order, and the slaw and corn relish are made on the truck, too. Even their popular fried macaroni & cheese balls are a three-day process. Start- ing with a roux, the base pasta and cheese is mixed up and cooled on day one, on day two the balls are formed and frozen, and then on day three, the balls are breaded and frozen again to ensure the perfect consistency when they are dropped into the fryer. Those mac and cheese balls, served with a side of horseradish aioli, are a food truck exclusive, but the storefront will have baked mac and cheese, along with take-and-bake empañadas and an array of biscuits made by a full-time salaried pastry chef. Emily Mitchell won the position when she showed up with home-baked biscuits to her interview and the Walkers were hooked. Mitchell is not the only salaried employee—in a unique arrangement for a food truck and now a quick-serve restaurant, every worker at Butter "UR" Biscuit is on salary, with health benefits, commission, and even an IRA. Dwayne says the reason is simple—it was important that employees feel like they have a stake in the business, especially since the Walkers hope this location will be the first of many. While they are not ready to reveal any specific plans as yet, they hope to start with two more branches on the North Shore in the near future. Meantime, you can visit them in Beverly or track down the food truck around the North Shore. Just be aware—when those fried maca- roni & cheese balls are gone, they are gone.