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Tom Colicchio's Game of Thrones food truck schedule, free food plus bonus recipe

By April MacIntyre Mar 25, 2011, 17:43 GMT

Tasty news from HBO for "Game of Thrones," as Monday of next week, master Chef Tom Colicchio is bringing a taste of Thrones (premiering April 17), to the streets of New York and Los Angeles.

Tasty news from HBO for "Game of Thrones," as Monday of next week, master Chef Tom Colicchio is bringing a taste of Thrones (premiering April 17), to the streets of New York and Los Angeles.

"Game of Thrones" branded food trucks will be serving a menu created by chef Colicchio, transporting fans and foodies in New York and Los Angeles into the taste experience of the Seven Kingdoms.

Three hundred servings of free food inspired by the rich depictions of the banquets featured in the new series – such as roasted rabbit, spice roasted duck, and venison – will be dished out daily over two weeks
(3/28 – 4/1 in NYC, 4/4 – 4/8 in LA) in locations around each city.

Supplies are very limited (300 per day), so it’s first come, first served.

The daily menu and Tom Colicchio's personal recipe for the coveted Game of Thrones Lemon Cakes is below!

The truck’s daily serving times and locations can only be found by following Game of Thrones on Twitter at http://twitter.com/#!/gameofthrones and on Facebook at facebook.com/ gameofthrones.

Taste is the last sense to be engaged as part of the TheMaestersPath.com, an interactive journey through the world of Game of Thrones where you can literally smell, hear, see, touch and taste the world that is coming to life on April
17, exclusively on HBO.

Lemon Cakes

Courtesy of Tom Colicchio

From Craft of Cooking, Clarkson Potter, 2003

1/2 cup sugar plus
additional for dusting
ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch kosher salt
2/3 cup buttermilk
2 1/2 tablespoons fresh lemon juice
Finely chopped zest of 1 1/2 lemons

Heat the oven to 300.

Butter and lightly sugar 6 4-ounce ramekins.

Beat the egg whites until they hold soft peaks then set
them aside.

Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.

Gradually add the !our mixture then fold in the egg whites.

Divide the batter between the prepared ramekins.

Place the ramekins in a water bath (set the ramekins in a larger pan; "ll the pan with
enough hot water to come half way up the ramekins) cover with aluminum foil.
Bake until the cakes rise - about 25 minutes then uncover
and continue baking until the tops are lightly golden and the cakes spring back
when touched, about 15 minutes more.
Unmold and serve.
Serves 6