Zach Saunders Dishes Creative Cuisine On the Go

With its colors of seafoam green and shell pink, Zach Saunders’ food truck is becoming a distinctive sight around Vero Beach. Known as Dolly’s Table, the food truck features an eclectic gourmet menu that reflects Saunders’ interest in international cuisine.

It began when Saunders was a chef at a country club and one of the founding members offered to sell him a truck. “It just kind of felt right,” Saunders recalls.

Serendipity, along with hard work, was part of his story back in culinary school as well. One of his instructors noticed his studious and serious approach; as a result, the instructor hired him for his own restaurant, making him sous chef. “So I got really good European training both in school and on the job.”

Dolly’s Table is named after his grandmother. Saunders has treasured memories of family dinners growing up, and he carries on the tradition with his family today. “I do Wednesday night dinners,” he says. Speaking to Vero Beach Magazine on what happens to be a Wednesday, he excitedly shares his plans. “Today we’re doing a Thai theme with pad thai and sticky rice. There’ll be buttermilk fried chicken for the kids.”

The food truck menu incorporates a variety of styles and influences. “Over the years, I’ve worked with caterers and really talented chefs from Nantucket to Los Angeles,” he says, not to mention his time in Hawaii. “I’ve adapted really cool recipes over the years.”

A schedule for the food truck’s locations is posted on Saunders’ website, dollystable.net. The Vero Beach Farmer’s Market is a regular stop. Saunders also does open houses for real estate agents, offering “fun, bite-sized items.” He notes, “The first open house I did, they sold the house that day.”

Private events with curated dinners are also a specialty. Sometimes it’s a matter of convenience for clients: “There are always people who need a little bit of help on weeknights.” Other events are designed to build memories. “I do interactive culinary experiences,” he explains. “Last week, I taught a family of 12 how to make pasta from scratch—and we did bruschetta too.” Such experiences are a highlight for Saunders, who adds, “I always enjoyed teaching. I resonated with the instruction at culinary school; I love working with my hands and making people happy. It’s very rewarding.”

And for someone inspired by family dinners, it brings everything full circle.

Appetizer: Kimchi with Nori Chips

Saunders brings Korean flavors to Vero Beach with this recipe. He recommends serving the kimchi with crisp nori (edible seaweed) chips.

Serves 2

• 1 lb. napa cabbage, cut into bite-size pieces
• Water (enough to submerge cabbage)
• 2 tbsp. kosher salt
• 1 tbsp. gochugaru (Korean red pepper flakes)
• 1 tbsp. minced garlic
• 1 tsp. grated ginger
• 2 tbsp. fish sauce (or soy sauce)
• 2 tbsp. sugar
• 1 scallion, thinly sliced
• 1 small carrot, julienned
• 1 small daikon radish, sliced into rounds

Pour the water into a bowl. Dissolve the salt in the water. Submerge the cabbage and soak for 30 minutes, then drain. Squeeze excess water from the cabbage.

In a separate bowl, prepare the kimchi paste by mixing the Korean red pepper flakes, garlic, ginger, fish sauce, and sugar. Toss the cabbage,
scallion, carrot, and daikon in the paste until evenly coated.

Pack the mixture tightly in an airtight jar. Leave at room temperature 24–48 hours to ferment, and then refrigerate.

Entrée: Char Siu Pork Belly

Saunders describes this dish as “Chinese barbecue style.” It incorporates the flavors of
five-spice powder, hoisin sauce, and honey.

Serves 2

• 1/2 lb. pork belly, sliced into 1/2-inch pieces
• 2 tbsp. hoisin sauce
• 1 tbsp. honey
• 1 tbsp. soy sauce
• 1 tsp. Chinese five-spice powder
• 1 garlic clove, minced

For the pickles:

• 1/4 cup rice vinegar
• 1 tbsp. sugar
• 1 tsp. salt
• 1/2 cup julienned daikon radish
• 1/2 cup julienned carrot

For serving:

• 1 cup steamed jasmine rice
• 1 tsp. sesame seeds
• 1 scallion, thinly sliced

Mix together hoisin sauce, honey, soy sauce, Chinese five-spice powder, and garlic. Use the mixture to coat the pork belly slices, allowing them to marinate for 1 hour.

Preheat oven to 400 degrees Fahrenheit. Bake marinated pork belly on a lined sheet for 10 minutes, then flip. Bake for another 10 minutes. Then broil 3–4 minutes to caramelize the marinade.

Meanwhile, pickle the vegetables by combining the rice vinegar, sugar, and salt. Add daikon radish and carrot, mixing well. Let sit 30 minutes.

Serve the pork belly over jasmine rice, with pickled vegetables on the side. Garnish with sesame seeds and scallion.

Dessert: Layered Chocolate Haupia

Saunders describes haupia as “a Hawaiian classic.” Its layers of chocolate and coconut
are enhanced by a presentation that’s full of tropical flair.

Serves 2

For the chocolate layer:

• 1/2 cup coconut milk
• 1/4 cup water
• 1 1/2 tbsp. cornstarch
• 1 tbsp. sugar
• 2 tbsp. semisweet chocolate chips

For the coconut layer:

• 1/2 cup coconut milk
• 1/4 cup water
• 1 1/2 tbsp. cornstarch
• 1 tbsp. sugar

For the garnishes:

• 2 thin mango slices
• 2 thin kiwi slices
• 1 small edible orchid
• 1 tsp. toasted coconut chips
• 1 sprig fresh mint

Prepare the chocolate layer by combining coconut milk, water, cornstarch, and sugar in a small saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in chocolate chips until fully melted and smooth. Pour chocolate mixture into two small ramekins or glasses to form the bottom layer. Chill 20 minutes to set slightly.

Prepare the coconut layer by combining coconut milk, water, cornstarch, and sugar in another saucepan. Cook over medium heat, stirring constantly until thickened. Gently pour the coconut mixture over the chilled chocolate layer to form a top layer of coconut. Chill in refrigerator at least 2 hours or until fully set.

Serve garnished with mango and kiwi slices. Place the orchid on the plate near the fruit for a pop of color. Sprinkle the toasted coconut chips lightly around the layered dessert and the fruit. Add a small mint sprig to the top.

*Recipe shown in pie form, fruit optional