Another day, another new food truck.
Lynn Rehn says she’s looking to roll out My Chef Lynn in two weeks. The Issaquah-based chef has planned a menu revolving around purveyors from there. “I want to get a taste of Issaquah in peoples’ mouths.”
To wit: all proteins are sourced from Fischer Meats, including the ground lamb Rehn uses for her “must-try” sliders laced with Sambal, a southeast Asian chili sauce. The sliders are lacquered with crunchy peanut butter and even more sweet chili sauce and garnishes including cilantro, mint, and green onion. Finding a bun to cradle all that goodness wasn’t easy. Rehn ate her way through numerous local bakeries before settling on the brioche from Grand Central Bakery.
The rest of the menu is heavy on smoked meats; chicken thighs, spareribs, brisket chili, even the potato salad get the smokey treatment. There’s also clam chowder that’s “all about the clams, not the potatoes.”
Rehn has cooked in kitchens throughout the area, including the erstwhile Sweet Addition, and has served as a restaurant consultant. Last April she was watching The Great Food Truck Race when inspiration took hold. “I like driving. I love a good road trip,” so pursuing a mobile operation seemed a natural idea. Her husband Tony, a car dealer, helped secure her set of wheels. Since then it’s been a family affair readying the truck, which now boasts a 32-foot flat screen and an awning for rainy days.
Rehn plans to travel primarily on the Eastside but does hope to hit up the Fremont Sunday Market. Track My Chef Lynn’s whereabouts on Facebook.