Meet Andrew & Dan: These Indiana born and bred chefs have spent years perfecting their craft. After years in culinary school and cooking in every type of restaurant imaginable – from dive bar to James Beard award nominee fine dining, from Fort Wayne to Singapore – they have seen and done it all. When looking for a way to branch out on their own they stumbled upon a food truck and decided that would be the best way start bringing their unique take on food to the masses.
A typical menu on the truck may consist of tacos, soups, bahn mi’s, sausages, and charcuterie but be sure to catch one of their many creative features. No matter what dish you taste, you can be sure that everything on your plate was handmade from fresh, farm raised, and locally sourced ingredients. All dishes are developed to create a complete and balanced flavor profile.
“Why the hog you ask?” Affine feels that the hog is a beautiful creature that is very versatile and useful in many culinary variations. Affine’s pride and joy is their ability to purchase whole heritage breed hogs and butcher them down into delicious house-made charcuturie.
The culinary world is a constantly changing field of many variations and facets. We know that learning is a huge part of staying current in the field so for that reason we constantly are trying new menu items and flavor combinations. We harvest these ideas from magazines, books, television, other restaurants, good ole fashion trial and error and from the creative minds that work with us.
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