A new food truck is making the rounds in the Triad this summer serving breakfast anytime. Lisa Anderson started Birdfries Breakfast Club with her husband, Thomas, in June. Lisa and Thomas Anderson operate the Birdfries Breakfast Club food trailer “We’re an all-day breakfast truck done right,” she said.
Anderson, 45, is a former assisted-living administrator who weathered the challenges of the COVID pandemic but was left ready to try something different. “I loved what I did, but I need a change,” she said. “Being an administrator, it’s hard, especially living through COVID.
” The biscuit and sausage gray, topped with fried eggs, at Birdfries Breakfast Club. When Anderson thought about what else she might like to do, she first decided she wanted something that she and her husband could do together. “We’ve been married almost 16 years, and I’m happiest when I am physically with him.
So I looked at what I could do that would be impactful and meaningful, but where I could have him with me,” she said. People are also reading..
. Birdfries Breakfast Club, seen Aug. 14 at Radar Brewing Co.
in Winston-Salem. I didn’t take her long to start thinking about a food business. “My family tells me I cook like an Italian grandma.
I feed you,” she said. “Cooking always has been a big facet of me. My husband and I talked about it and just decided to do it.
” The name Birdfries is a reference to the couple’s gamer tags. “We met playing Xbox. He’s T-Bird.
I was Small Fries 2, for my kids.” Liege (yeast) waffles made to order on the Birdfries Breakfast Club trailer. The truck is based in Yanceyville but travels all across the Triad.
In Winston-Salem, the truck has visited such places as Lesser Known Beer Co., Tucker’s Tap Yard, Juggheads Growlers and Pints and Radar Brewing. In Greensboro, Birdfries is serving brunch at Bitter Social House every second Saturday of the month.
But it also schedules visits to places in Kernersville, Elon, Apex, Graham, Pittsboro and Warrenton. Anderson chose breakfast foods for her concept because breakfast is universally loved, she said. “There are places where you breakfast all day long, or late at night – the Waffle Houses, the IHOPs,” she said.
“And I wanted a menu that was different. There are a lot of amazing trucks but you can’t turn around without seeing tacos, barbecue or lobster rolls. I wanted something other people weren’t doing.
” Birdfries does not have a broad menu, and it does not offer a lot of the standard breakfast foods. Instead, Anderson specializes chicken and waffles and a few other dishes. She makes liege waffles, which are yeast waffles made from a thick rather than liquidy batter – more like a dough.
Liege waffles tend to be a lot richer than standard Brussels-style Belgian waffles. And they contain pieces of pearl sugar that help caramelize the exterior. “It takes two to three hours for them to rise.
But you get this amazing waffle, caramelized outside and fluffy, light and airy inside. It has a pastry consistency.” One of Birdfries most popular items is hot honey chicken and waffles.
“I hand-cut my chicken (breast meat) and hand bread them,” Anderson said. Lisa and Thomas Anderson operate the Birdfries Breakfast Club trailer Chicken and waffles ($18) come with three large pieces of chicken plus one large waffle, and are available other ways, such as with Buffalo or mango habanero sauce. She also sells homemade biscuits and sausage gravy ($12) with an egg on top, a breakfast burrito ($14) and a “totsserole” ($14) – a tater-tot cheesy casserole.
“That’s my homage to poutine,” Anderson said, referring the popular Canadian of fries topped with gray and cheese curds. She also makes a breakfast burger ($18) – a 5-ounce Angus beef patty with “fried egg, double bacon, double cheese – provolone, cheddar or baby Swiss – lettuce, tomato, onion and toasted brioche bun, and a humongous portion of tater tots.” For people with a sweet tooth, Anderson also sells her waffles with either strawberries and whipped cream or banana and Nutella ($14 each).
She said her menu is pretty steady, but she likes to throw in some seasonal specials. “This fall, were going to add gourmet oatmeal, where you can choose your own fresh toppings,” she said. She also is considering offering shrimp and grits this fall.
Anderson said she likes serving breakfast because it has such broad appeal. “It’s just so universal. We’re pairing the sweet and the savory – the common comfort foods that people cling to.
It’s evoking nostalgia to a certain extent.” [email protected] 336-727-7394 @mhastingswsj Phone: (336) 496-7146 Facebook: Birdfries Breakfast Club Instagram: @birdfries_breakfast_club With our weekly newsletter packed with the latest in everything food.
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