You may not know it but you have met Baba’s Porch before – in the form of That Food Truck and in particular, Dan Kraus.
I had an opportunity to have a sideline seat to the first generation of food trucks and the privilege to work with an All-Star Team of these early mobile food mavericks such as Ajumama, OH! Burgers, Pitabilities and That Food Truck.
All of these wheeled purveyors are my friends, but the one that has pulled the string of my stealth heart has been Dan Kraus from That Food Truck. I have seen the highs (being on Nightline) and lows (the break-up of the first team for the truck) and the ups (being named a tastemaker) and downs (the engine of the truck dying). I’ve had countless conversations with Dan over the last five years and have felt he was a bit of a Charlie Brown, having the ball pulled away from him at the last-minute for one project or another.
When the engine of That Food Truck died, Dan had to find another path to your stomachs. A bit tight on cash while building out his restaurant Baba’s Kitchen, Dan found a trailer and started working on a concept to compliment his brick and mortar project. He also took what he learned from a few years of smoking meats on the fly and built a new smoker to add to Baba’s Porch. Baba’s has been serving Friday nights at Seventh Son Brewing and occasional Saturday afternoons to fill in for other mobile vendors. As Baba’s Kitchen slowly….but surely, comes close to completion Dan says he will continue to keep to Porch out for Friday night service and catering.
When Baba’s Kitchen opens you will find the Restaurant at 2515 Summit Street near the intersection of Hudson Street and 3rd Ave. You can expect to see the Baba’s trailer at Seventh Son and special events.
I checked in with Dan between courses and construction to find out more about Baba’s Porch.
1) Let’s start with the smoker you built for Baba’s, any design enhancements or special features on this smoker from the previous one you built. What makes this smoker extra special to you?
This was the first smoker I fabricated and welded from beginning to end. It was an education during the whole process and being so intimate with the whole thing gave me a chance to really understand the dynamics of space and draft. Making sure its airtight between the firebox and cooking chamber is what kicked this up to another level and maintain consistent temps regardless of barometric pressure.
2) What was the transition like from Truck to Trailer? You are accustomed to tight spaces but its looks like you have to get creative with the space. What do you like best about trailer life?
In many ways it’s a lot easier. Building the trailer out after having That Food Truck for so many years, we knew exactly what was needed and shed the rest. Simplifying the line and having only what is absolutely necessary makes it a breeze to have everything within reach – trim the fat to save the meat. The best thing about trailer life is no rusty ass engine to break down. I can rest knowing as long as I have access to a truck, I can make the gig, no problem.
3) Baba’s Porch will continue after you open Baba’s Kitchen, how do you think the Porch may change as the kitchen grows and you start the grocery aspect to the business?
The Porch will be our place to shine a spotlight on the smoked meats. Simple, smoked sandwiches will always be flying out the window. Having access to more produce and homemade items from Baba’s Kitchen will allow us to play with specials and sides.
4) You have a secret weapon at Baba’s now – Tim. Can you share your history with him and why he is such a great addition to the team?
I met Tim in Culinary school in Portland OR ten years ago and we clicked right away. We have parallel ways of thinking about food and how it should be prepared. We started this conversation about our own place way back then with intent to open a truck in Portland. Literally life happened as my wife and I found out we were pregnant and decided to move back to Ohio. Tim went on to Hawaii and Minnesota and really honed in on some tight culinary skills. His high end expertise and managing a huge line at Lafayette Club has really matured his kitchen nature and often reels my more wild eyed approach. We can challenge each other in respectful ways to find the most delicious and efficient ways to build a plate.
5) Your other secret weapon is your wife Caroline. What are some of the ways she has helped with both projects over the last year?
Can I just say everything, lol? Caroline has supported every crazy idea and move I wanted to make. She gives me the foundation and real support anyone trying to do this would need. She gives words to my ideas and helps organize the chaos. Outside of the actual cooking she is involved in every aspect of the business. Concepts, construction, finance, design, and and networking, Caroline is all over it. Its so cliche, but she is my rock.
She is itching to get Baba’s blog populated with stories of the line and gorgeous food photos.
6) What one (or two) things do you want people to know about Baba’s Porch?
First that we have felt the support for the change of business. We lost TFT and were worried about re-branding and loosing some of the steam we had with the old truck. But Columbus people are awesome and have showed up hungry and left with smiles.
Its an elementary introduction to the food Tim and I can cook. Simple and quick as truck food needs to be. But what flies out of Baba’s Kitchen is elevated with the luxury of time and space. Basically, if you like the Porch food you will love what Baba’s is serving up!
CMH Gourmand - Eating in Columbus & Ohio 