PAGE 12 • GO! MAGAZINE
Thursday, april 29, 2021 • ThE BullETiN
RESTAURANT REVIEWS, DINING DEALS & FOOD NEWS
Fresh Tuna Poke from NorthFresh Sushi
NEW FOOD TRUCKS TO TRY
NorthFresh Sushi,
The Wagyu Wagon
Housemade chili cheese fries at the Wagyu Wagon
Story and photos by BARB GONZALEZ • For The Bulletin
F
our new trucks are creating a buzz on social media foodie sites, and — spoiler alert — they deserve the praise. Three of the food
carts have joined established pods. Shimshon is at Mid-town Yacht Club. NorthFresh Sushi is at The Bite in Tumalo. General Duffy’s
Waterhole in Redmond is home to the Feast Food Co. truck. However, the Wagyu Wagon is by itself off 2nd street in Bend. I was told that
there are plans to create a pod in the area, but the truck and picnic tables are parked in front of a home design store for now.
In this first of two columns, I’ll ex-
plore two trucks that stand out for the ex-
tremely high-quality meat and fish.
While each food cart offers different
types of food, they all have in common
that each has a strong identity and out-
standing cuisine.
THE WAGYU WAGON
Renee (pronounced Ray-knee) Bouma
and her husband came to Tumalo in 2013
and started the 2Sisters Ranch to raise
Wagyu beef cattle. Committed to purity,
the cattle they purchased were 100% Jap-
anese Kobe beef. Much of the Wagyu beef
in the U.S. is what the industry calls “F1,”
or crossbred. That is, the cattle are 50%
Angus and 50% Wagyu. Wagyu’s excellent
flavor and tenderness come from extreme
fat marbling. Crossing the cattle with An-
gus would lessen the amount of marbling.
The Boumas are dedicated to produc-
ing the best quality Wagyu beef. The cattle
are almost exclusively grass-fed from nu-
trient-rich local hay. They are never sent
to a feedlot and are raised in a non-stress-
ful manner. The result is the highest level
of marbling that makes for highly tender,
juicy meat.
Continued on next page
Umami burger with foie gras is made with 100% Wagyu Beef.