From Our Editors
Slider Shack's mini-sandwiches begin their trip to customers' stomachs long before the truck fires up its engine for the day. Their Moa-fried chicken breasts soak in brine for half a day before being fried in panko crumbs, and their Kalua Pork slow cooks for a minimum of 15 hours before landing on toasted Hawaiian buns with Polynesian green sauce and pickled red onions. And the tasty process can be traced back even further, to the grass that's fed to the cows at Marin Sun Farms, which grew using light from the sun, formed by the gravitational collapse of a molecular cloud 4.6 billion years ago. This attention to detail and dedication to quality food hasn't gone unnoticed; the truck has garnered quite a few press mentions in its few short years. John, a native of San Francisco and the truck's owner, shares a similarly lengthy story as his food, having left a life as a New York options trader in 2010 to return home and pursue his love of cooking for people.