Chow Catering

Chow Catering is the best. Do you think that might be an overblown statement? If you do, its because you have never tried their food. These guys make the food for more film crews in Michigan than anyone. Name the famous person, and they were probably we standing in line for seconds for Chow’s chow. For my birthday they had Greek day for me on set, but the fun ended when the head chef started belly dancing :) The very best people making delicious food. I love you guys.
My only complaint is that now that they are on a truck and not on my set, I have to chase them around town to get some deliciousness.

Over the winter Unilocal had a table at the Detroit Urban Craft Fair. While I was there some of my friends who were vendors kept telling me, «YOU HAVE TO TRY THE MAC AND CHEESE AT CHOW CATERING!» I said, «What’s this you speak of?» Turns out it was the food truck providing tasty eats in the parking lot to hungry vendor and shoppers.
Unfortunately I didn’t have time that particular weekend to enjoy those eats but when the food truck meet up came through Campus Martius on opening day I knew then what I had to do – try the mac and cheese.
So try I did. I did the Mac and Rack – a plate of the mac with a side of their ribs and coleslaw. Oh yes. This was a very good idea! First off, the coleslaw. That doesn’t always get folks’ motor running but you guys – it’s really good. And topped with bacon. BACON. Coleslaw just got infinitely better. The mac and cheese was creamy and incredibly tasty. I understood why my friends were raving. The ribs can be difficult to eat because, being from a food truck, you’re eating mobile style. This time I was sitting on the fountain so my plate was considerably lower than me. I was daunted at first, picking it up and eating it with my hands and attempting that way but that just got crazy messy and I ended up with sauce all over my face. Luckily I realized that this ish was fall off the bone tender so eating it with a fork was incredibly simple. Leave it to me to overcomplicate things! Lots of meat too.
So yes, everything on the plate was killer. If I remember correctly the price was around 8 bucks but I thought the portion was massive for that price so a total bargin if you ask me. They also serve Faygo which, you know, rules.

I love food trucks, I think they are cool on the fly options… even thinking of having a food truck at my wedding. I digress… I got to check out Chow at Campus Martius on Opening Day. It was a food truck miricle!!! No wait!!! We split the Bulgogi Beef Sandwich served with Better Made chips for 8 dollars. I liked that they also had wet naps… nice!!! The sandwich had very nice flavor… a little heat but not too much. Red and Yellow peppers and onions… I would for sure order it again. I did find the price slightly high…

Had food from here twice. Once at the Royal Oak Food Truck Rally, where I had the Jerk chicken. Great seasoning, but for $ 8, I would’ve prefered it came with a more substantial side dish other than carrot slaw, more like rice. But still was delicious, this is me being nitpicky I guess.
Tried them again yesterday during the Ferndale Food truck Rally. Had the Chow Hog, wife had the bulgogi sandwich, and we shared the pasta uncensored. Chow hog is one amazing sandwich, was worth the money spent… if you want to know what it is… well…let me try to describe it in terms of porky sandwich goodness… Bread…Check…Pulled Pork… Check…Sausage…check…Bacon…Check…BBQ Sauce… Check…awesome…SEXTUPLE CHECK. I love the bulgogi sandwich as well, great sweetness and extremely tender beef. Pasta uncensored, which is pretty much their mac and cheese… well…wow…it was some of the smoothest cream sauces i’ve ever had… I could bathe in that sauce and. Great place, will definitely check out again if at another food truck rally or location. Or according to their website, they do craft services… so maybe i’ll have to make a fake music video or commercial and have them cater a lunch to my happy, jolly, greedy self.

Yes! Yes! Yes!
I had Chow Catering for the first time last night at the Ferndale Food Truck Meet-​up.
We ordered a Chow Hog, a Bulgogi Beef, and the Mac & Rack.
1. Chow Hog — pulled pork topped with spicy andouille sausage and maple hickory smoked bacon with jack cheese and bbq sauce served with chips & a pickle. I feel like you gain 5 lbs just looking at this sandwich, but for as flavorful and delicious as it is… who cares. Seriously, order this.
2. Bulgogi sandwich — Marinated flank steak with peppers and onions in a sweet chili sauce in an open-​faced sandwich kind of deal… The sweet chili sauce was good, and this sandwich did not disappoint either.
3. Mac and Rack — Disclosure, I’m not much of a rib eater. That said, these had a nice rub and the sauce had a good tang — they were also nice and meaty. The slaw it comes with it’s decent as well. The mac (which they call Pasta Uncensored) is fantastic! Cavatappi pasta in this amazingly indulgent creamy cheese sauce… with crispy crunchy goodness on top.
Chow Catering doesn’t have a normal place they set up shop — they do a lot more catering (movie shoots, etc.) — so you will likely have to attend one of the food truck rallies to try them. That said, it’s worth it — if you hear they are going to be somewhere and you have the ability to get there — go. You won’t regret it.

CHOW HOG is amazing!!!
It was offered at the food truck rally tonight in ferndale. It was pulled pork, andouille sausage, hickory smoked bacon, BBQ sauce, cheese on a bun!!! Best $ 8 I ever spent.

The best way to experience any food truck is at a Food Truck Rally recently held at the Farmers Market in Royal Oak, MI. Chow Catering was one of the seven to attend and we had to wait in line for about 30 – 45 minutes to just ORDER! Yeah, it’s worth it! Almost every truck had the same line, but isn’t the rule of thumb, if there’s a long line, you know it must be good. Stay away from the short line right?
I went with a few friends so we could try multiple dishes and I’m so glad we did. We ordered: Cubano, Pork Belly Sliders, Beef Brisket Sandwich, and Wild Mushroom Pasties.
Starting with my absolute favorite was the brisket sandwich. This was perfectly marinated and pulled brisket, grilled pineapple, lettuce on Hawaiian bread. The brisket was tender, flavorful, but perfectly balanced with the sweetness of the pineapple and Hawaiin bread. I almost made my group stop eating it, just so I could take their portions. I could go for another around of this sandwich.
My next favorite, but it was almost a tie, the cubano. It was a traditional Medianoche (cuban sandwich), roasted pork, ham, swiss cheese, spicy mustard, dill pickel slices, on a pressed grilled bun. For a sec, I thought I was in Miami. The pork and ham was juicy (so many places over cook it and dry it out), just the right amount of pickels for flavor and texture crunch, and finishing with that lasting flavor of the spicy mustard. The brisket is a grandslam, but this is a three-​run homer, so it’s pretty close.
Surprisingly, the wild mushroom pastie past my expecations. I really didn’t expect much on this dish and you wow’ed me. It was a mushroom pâté, blended cheeses in a puff pastie with a mushroom bechamel. I was expecting a flatten pastie, dry, and one portabella mushroom in the center. I was wrong, I’ll admit it. It turned out to be a delicious fluffy and flaky pastie and a wonderful blend of wild mushrooms and cheeses on the inside. It had a delightful earthiness flavor and featured the mushroom, but not over powering. Excellent balance.
The pork belly sliders I saved for last and wished I didn’t. I had really high expectations for this one, but it really didn’t meet expecations. I thought it was fine, but all the fat was removed from the pork belly, drying it out and taking away all the flavor. It was served with asian slaw with wasabi aioli, giving it some nice texture and the needed flavor that the pork lacked. Thank goodness for the slaw.
My order from favorite to least loved:
1. Beef Brisket
2. Cubano
3. Wild Mushroom Pastie
4. Pork Belly Sliders
I will find this truck on facebook and meet up where ever they are to try more from them. Hats off to the owners, chefs, and staff.