Street Sweets will be giving away free whoopee pies starting at noon to help celebrate the new UGG store.  The truck will be outside the new store at 600 Madison Ave (58th St), and heading to all the other UGG stores in NYC on Saturday doing the same thing. Yum!

Street Sweets will be on CNBC’s Wall St. Journal Report with Maria Bartiromo this Sunday (25th).  The topic will be the emergence of high end mobile food operations, and how they are impacting a changing food culture.  Also on board the mobile cafe will be Barbara Fairchild,  Editor-In-Chief of Bon Appetit Magazine.

The show airs in New York on WNBC-4 this Sunday morning at 11:30am and nationally on CNBC Sunday evening at 7:30pm.

Outside of NYC please check you local listings for station and times.

As we wrote yesterday, in honor of Street Sweets’ 1st birthday, today they gave away free gelato/sorbet sandwiches and $5 Sweet Dough gift certificates.

Just a reminder that tomorrow (Thurs) is Part 2 of their special anniversary promotion.  Street Sweets will be on Hudson St between King and W. Houston during the day and on 9th Ave in the evening.

Check back here tomorrow for more details.

In honor of Street Sweets’ 1st birthday, they are giving away some excellent goodies on Wednesday & Thursday to their regular customers.  Here’s how it’s gonna work:

They are giving away 100 free gelato/sorbet sandwiches & 100 $5 Sweet Dough gift certificates that can be redeemed on another day.  In order to collect, you must show a special facebook/twitter message on your hand-held device.  More details to follow at 10am tomorrow.

Street Sweets will be at 52nd St & Lexington Ave from 8am until 3pm, and the giveaways will start at 12:30pm.

Street Sweets was one of the first New York Street Food Featured Vendor Profiles, and we will always have a special place in our heart for them.

Congratulations Grant and Samira on a fantastic year, with many more to come!

…Macarons.  The French desserts that look like psychedelic oreos, are crisp meringues of sweetened egg whites and almond flour sandwiched around a ganache, buttercream, or fruit puree.  They come in dozens of flavors like raspberry, lemon, pistachio, chocolate and caramel, and even some unusual ones, like foie gras, white truffle, rose and violet.  Macaron bakers pride themselves on fashioning distinctive colors and sometimes dustings of powders to distinguish their flavors, and their visual appeal is pretty wild.

But it’s the texture of the macaron that makes it truly unique. The crunch is subtle — unlike, say, a potato chip — and the fillings’ moisture helps soften the interior of the meringue to a chewiness. When you bite into it, the shell cracks and dissolves on your tongue, you chew, the filling melts, and the flavors announce themselves.

The origins of the macaron aren’t entirely clear.  For decades the only flavors of macaron were chocolate, vanilla, coffee and raspberry, until Pierre Herme, a French pastry chef pioneered bold new flavors — like rose, olive oil and ketchup, in the late 1980′s.

For the latest New York Street Food Featured Vendor Profile, we are happy to present Street Sweets.  Street Sweets was founded in June 2009 by Grant Di Mille and Samira Mahboubian, a married couple.  By all accounts, they are doing an amazing job, as Sweet Streets is one of the more popular food trucks in New York.  We enjoyed their quiche Lorraine for lunch last week and wrote about it here.  You can enjoy their goodies too by following Street Sweets on twitter at http://twitter.com/STREETSWEETS.  This was our interview with Grant, co-founder of Street Sweets:

NYSF: Hi Grant.  Thank you for taking the time to speak with us.  Where did you get the idea for Street Sweets, and what did you do before this?  Did you or Samira have any cooking or baking experience?

Grant: We were both in the corporate world for many years and wanted to start our own business, but it was too much money to open a brick and mortar store.  We started seeing and hearing about some mobile gourmet food trucks, and thought we could improve on the concept.  We wanted to make it clean and inviting for people to check us out, which is why we have such big windows on the truck; so people can look in and see us making their food.

NYSF: You had some difficulties with other street carts and restaurants when you started.  Can you tell us a little about that?  Is it still a problem?

Grant: During the first month, there was a turf war with a hot dog cart.  On the 4th day, we were followed back to our depot and threatened with violence.  In New York, the streets have always policed themselves to a large extent, but we were not getting involved in that.  We had reached out to some people in the police dept, and they helped.  The halal guys tried to intimidate us.  They would burn meat intentionally to deter people from stopping at our truck, but once the police come, they back off because some of them may be here illegally, or their carts may not be fully up to code.

Our viewpoint is that if you are selling something similar to what we’re selling, we will try not to park there, but if you’re selling hot dogs or halal street meat, we are not competing for the same customers, and we’ll park there.  That said, we are testing the waters in some locations other than midtown. We feel there are enough customers for everyone, and the consumer ultimately decides what to eat, not other vendors.

NYSF: Once you got settled, a dispute arose regarding your name.  You rose to that challenge by having a truck-naming contest.  What’s the status of that?  And by the way, we sent in a few entries, too.

Grant: We were sued in federal court by a company in Reading, PA who has the opposite name (NYSF note: Sweet Street Desserts) and deep pockets.  Our lawyers told us we would never win, but we thought the names were different enough, and pushed back a little.  We ended up having a contest for a new name (related article here) and 4,500 entries were received.  14 names were chosen from the 4,500, and most of the 14 were shot down by our lawyers, but we’re still trying.

NYSF: We see that you did a special wedding event for Kleinfeld’s.  How did that go?  Did you make the cakes in the picture (below)?  They are amazing.

Grant: Yes, we made all these cakes.  Doing special events was always in the our plans.  It’s one of the main premises in our business plan.  In October we did an event for Nike and the NBA at Basketball City for the release of the Lebron James movie.  We did a large wedding at Chelsea Piers and a bar mitzvah for the Riese family with over 350 people.  (NYSF note: Riese owns or runs many restaurants and chains around the country, such as TGIFridays, Charley O’s, Lindy’s and many others.)

We have done, and are currently talking with, a number of companies to do their corporate events.  We can even put their name on our truck for the event.

NYSF: How did you come up with the idea of fresh fillings for croissants and brioche?  Is that one of your more popular items, and what are some of the other more popular goodies?

Grant: As a child I spent my summers in Italy, where I remember the smell of warm croissants, which they call cornettis.  They were opened up and stuffed with the most incredible fillings.  These were our most popular items until Good Morning America did a segment on us, which featured macarellas.  A macarella is a macaroon with nutella.  This is now our most popular item, and when we have it, it flies off the shelves.  The French macarons have been really popular, too.  We’ve also been shipping our products all over the country, which has been good for us.

NYSF: Did you have any ideas for products that haven’t worked out so well?

Grant: Not really.  Our stuff is comfort food for people, and we use all natural ingredients.  We have served thousands of people, and if we get more than 1 complaint a month, it’s a lot.

NYSF: On a personal note, what are some of your favorite non-dessert foods?

Grant: I’m kind of a strange duck.  I’ve traveled all over the world, and am an adventurous sort of person, but not when it comes to food.  I’m a steak and potatoes kind of guy.  The other thing that’s important to me is great service.  I would rather have good food and great service than great food and mediocre service.  When we go out to eat, we want to be treated well.  We’re paying for the experience as much as for the food.

NYSF: Last question – Do you have any specific or general plans for the future?

Grant: This winter has been difficult with all the snow – the weather has hurt us a lot.  We want to expand into doing more catering for private and corporate events, which is not as dependent on the weather.  We’ve done a lot of these events, and will be doing even more in the future, although we expect to always have a truck on the streets.

NYSF: Thank you for your time, and best of luck with Street Sweets.

Grant: Thank you.

While I love street meat, every once in a while I need a change.  Therefore, Today’s Lunch is a quiche lorraine from the Street Sweets truck.  It’s not vegetarian, but it’s not a meat dish either.  It’s dairy with a little meat, and definitely lighter than my usual lunch.

I’ve been wanting to try Street Sweets for some time, but don’t usually eat dessert with lunch, although on occasion, I have eaten dessert for lunch.

The quiche lorraine ($6) from Street Sweets had a nice thick buttery crust on the outside, as well as a thin crust on the bottom.  Crust is one of the best things about eating pie-like substances (pot pies, quiches, actual pies), and this one was buttery and tasty.

The inside of the quiche had a light, creamy filling, and there were plenty of pieces of ham.  Not sliced ham, but square chunks, like from a baked ham.  When I first cut the quiche in half to take the picture below, it looked like the ham might be lacking, but once I started eating, there was plenty of ham.  It’s just hiding at the edges in the picture below.

The quiche did not have much of a Swiss cheese taste.  I would have liked it a little cheesier, but that’s just my personal preference because  I love cheese!

Today’s Lunch was a refreshing change from the heavy street meat over rice meals I usually have.  This was a very nice quiche, and as a bonus, I won’t walk around stuffed all afternoon (although it’s not exactly low on the calorie and cholesterol scale).