"Good, down-home cooking done the way -- when you eat it, you think of your grandmother or grandfather, you know, or it brings back a memory when you were younger, a childhood memory. And that's what I was going for," James Kidd, owner of Mama Vee's food truck, said.
Kidd said he had a friend in Arkansas who started a food truck that wasn't going well. His friend called him, asking if he was interested in purchasing the truck from it.
Video not playing? Click here https://www.youtube.com/embed/wqJzIWqXDBs
"That night, I thought about 'what could I do that's not been done here already that would be successful?..." he said. "I said 'Well you know what, I could come up with a place that does southern-style cuisine.' And I did just that. And two years later, here it is."
Mama Vee's, parked at 420eats Food Truck Court, 420 Malvern Ave., is named after Kidd's mother, Vivian, who he said has been a "driving force" behind him.
"You know, with this thing going, I kinda was like 'I don't wanna do this again.' And she was like 'James, your food is good. You should try it. If you don't try it, you won't know if it's going to succeed or not,' and I'm glad, you know, she gave me that advice and I took it," he said.
According to Kidd, her influence can be found in much of the food as well.
"The black eyed peas are definitely her, she adds the pork. My rendition," he said. "And then also the chicken and dumplings."
Kidd said he was a chef at various restaurants for 20 years beforehand, and he adds plenty of his own flavors as well, such as in the Mama Vee's secret seasoning, which he describes as "a little bit of her and a little bit of myself."
Though a lot of the recipes are his mother's, Kidd said he's added "cuisine."
"So, I've taken the comfort food and put a little twist on it. Cuisine also meaning I also do chicken fried steak, I'm known for. Also, the spaghetti is another popular item that I have. And of course the burgers," he said. "And these aren't things -- spaghetti's not really a comfort food, it's more of a cuisine. So that's where the cuisine comes in."
He said all of his food is fresh, and his sauces are made from scratch.
Kidd thinks he's succeeded at making the kind of food that takes people back.
"People actually eat my food and be like 'Man, I remember when I was sitting at my grandmother's house eating chicken and dumplings... I have achieved what I set out to do," he said.
Q&A with James Kidd
The following are excerpts from the interview with James Kidd, presented in a question-and-answer format:
Favorite meal of all time?
Kidd: My favorite meal of all time is going to be what's called a Shrimp Veracruz, and that is a Mexican dish and it's done with shrimp. It's actually Mexican rice, you have Mexican shrimp, and it's got so many different ingredients and veggies. But that's one of my favorites, and also one of my favorites I've had on the menu, it's been the shrimp and grits. Man, I've got a rendition that will blow your socks off with the shrimp and grits.
Favorite restaurant anywhere?
Kidd: Outback Steakhouse. Love Outback, man. I get the same thing every time I go. ... I get the coconut shrimp and the Bloomin' Onion, and a Wallaby Darned. Been doing that 15 years now. I always say I'm gonna get something else. Go right back to that, every time.
Advice for someone starting out cooking?
Kidd: Stick with it, consistency on all your recipes, never give up, and be able to take constructive criticism. And don't be afraid to ask from 1-10, and if they say there's a problem, then don't be afraid to ask what would make it better. If they give you a six, say 'what would make it a 10?' And a lot of people starting out with food trucks -- and it isn't easy. A good cook, chef is an artist. But you have to have thick skin and be able to take constructive criticism. ... And customer service is everything. Smile, greet them like you know them, your best friend, because 50% is the food but the other 50% is personality.
Go-to comfort food?
Kidd: Chicken wings. Man I love my chicken wings. I could eat chicken wings morning, noon, and night with the Mama Vee's sauce or barbecue sauce. Yes, absolutely.
James Kidd's open-face sandwich
James Kidd shared his recipe for an open-face sandwich with The Sentinel-Record.
1 slice of Texas toast
1 cup of mashed potatoes
1 cup chopped ribeye steak
Ā½ cup of brown gravy
Sprinkle of Colby-Jack cheese
Measurements can be changed based on how hungry you are.
First, take the Texas toast and add mashed potatoes on top. Add chopped ribeye steak on top of that.
Pour gravy over and top with cheese.
