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On the Line/Michael Dimmer and Christian Willmott



Michael Dimmer (left) and Christian Willmott (right) of Black Market food truck

kc kratt

 

Black Market Food Truck came on the scene in January of 2013. By July, it had nabbed Spree’s Best Food Truck award, and, in December, it swept the Best Food Truck of 2013 title in an online competition run by BuffaloFoodTrucks.com. It’s safe to say that Michael Dimmer and Christian Willmott’s idea of serving a varied and ever-changing menu of fresh and flavorful dishes took Buffalo by storm, and the two longtime friends and former NCCC culinary school students quickly gained a rabid fan following. BMFT’s crispy arancini, dynamite banh mi sandwich, and laudable riff on a BLT have not only pleased the palates of Buffalo’s food truck fans, but the duo also earned a coveted spot as challengers in this month’s sold out Nickel City Chef competition.

 

Name: Michael Dimmer
Location: Black Market Food Truck
Current Title: Co-owner/Operator
Age: 27
Years behind the stove: 7

Christa Glennie Seychew: Do you have a favorite classic dish or preparation?
Michael Dimmer: Terrines and galantines! Pretty much any forcemeat process has me wowed and always learning and experimenting.

Is there a particular technique or dish you dislike?
MD: We stopped running arancini on the truck for now because we just got sick of pumping out hundreds of pounds of risotto each week.

What types of reference materials do you use?
MD: I read and re-read A Day at elBulli a lot. Lucky Peach magazine was introduced to me a little while ago, and is incredible. And I always check out my monthly Bon Appetit, of course.

What is your after work beverage of choice?
MD: Sierra Nevada Torpedo, mainly because the minimart across the street from me carries Blue, Blue Light, High Gravity, Steel Reserve, every Four Loko ever made ... and Torpedo.

Is there a food no chef should love, but you do anyway?
MD: Tim Horton’s sausage and biscuit breakfast sandwiches

What is your favorite LP to cook by?
MD: The one with “Get Your Hands Off Of My Woman, Motherf*#%er” by The Darkness. Or, really anything by The Darkness. Or Dragonforce.

What most guests don’t know about me is...
MD: I talk—a lot. But, due to the fact that I’m mainly in the back of the truck making food, I rarely see our customers.

What does Buffalo’s food truck scene really need?
MD: More adventure. More experimentation. More risk. My thought is: people love the trucks because they are quick and fresh, but also because they are looking for excitement and something new. Our biggest advantage is that people are excited; now it’s on all of us to show them something worth staying excited about.

 

Name: Christian Willmott
Location: Black Market Food Truck
Current Title: Co-owner/Operator
Age: 28
Years behind the stove: 5

Christa Glennie Seychew: What is the biggest difference between being a chef on a food truck and being a chef in a restaurant?
Christian Willmott: The awareness of limitations. Everything needs to be served from the window in less than two minutes, and each item needs to be relatively easy to eat standing up.

Is there a particular technique or dish you dislike making?
CW: Arancini. Having made more than I’d like to admit this past year, arancini can go to hell.  

What is your after work beverage of choice?
CW: Bulleit bourbon. Neat.

Is there a food no chef should love, but you do anyway?
CW: Bulk candy is, and always will be, a problem for me.

What is your favorite LP to cook by?
CW: Jimmy Eat World’s Bleed American

What most guests don’t know about me is ...
CW: I am nowhere near as nice as I seem in the window.

What is the most exciting thing about Buffalo restaurant scene?
CW: The fact that it is progressing more quickly than ever before. There has never been a better time to be involved.

 

 

 

Christa Glennie Seychew is the food editor and senior editor of Buffalo Spree.

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