Sep 2, 2014
Kim Rivers

Tulane and Loyola launch food truck, newspaper reports – The Times-Picayune

Food trucks have always had fans among the young and the buzzed. So it seems natural for Sodexo, which provides food for Tulane and Loyola, to deploy a truck on those Uptown campuses later this fall, as reported by the Advocate.

The Ironside truck, which will be open to the public as well, has a menu with riffs on waffles, like a hamburger with waffles instead of a bun or a waffle stuffed with duck debris.

The truck is designed to appeal to food obsessed students with more adventurous palates.

Students can use their campus dining cards at the Ironside truck, which will be set up around campus and at home football games.

***

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Sep 2, 2014
Kim Rivers

Theo’s Neighborhood Pizza: New Orleans food truck guide – The Times-Picayune

Some buy a food truck with dreams of one day owning a restaurant. When Theo’s Pizza launched a truck, they already had three restaurants.

At first, Theo’s thought the truck would be useful for festivals and catering. But the pizza-makers are now out on the streets regularly for lunch and late-nights. Food trucks, they learned, are fun.

“You’re still serving pizza,” said Jammer Orintas, one of three owners of Theo’s, “but it’s less intense than the restaurant.”

The truck, unlike the restaurants, sells pizza by the slice. It’s a unique variety with a thin, cracker crisp crust. The inspiration was the pizza of St. Louis. All three of the owners on Theo’s attended the University of Arkansas, and they used to cross over to Missouri to buy beer.

The pizza on the truck is made in the exact same manner as the pies at the restaurant.

“We have the same dough,” he said. “We have the same oven we have in the restaurants.”

That oven was built by Bakers Pride and weighs 2,000 pounds.

“If we have a problem with it,” Orintas said, “I’ll never be able to get it out.

Theo’s Neighborhood Pizza

TheosPizza.com / @TheosPizzaNOLA

Cuisine: Thin, crisp St. Louis-style pizza

On the menu: Cheese pizza; pepperoni pizza; The Meathead (pepperoni, sausage, bacon, Italian sausage, Canadian bacon and hamburger); POTA Supreme pizza; sweet spinach salad.

Top seller: The Expert (olive oil, garlic, spinach, mozzarella and bacon)

I said: “Ignore the New York pizza snobs. I went to school in St. Louis, and Theo’s pizza has always been a sentimental favorite.”

Price: $3–$4 (cash or credit).

Regular stops: Tulane Medical Center (lunch); Old Point Bar in Algiers Point, St. Claude Avenue (night).

Truck: 1996 Chevrolet P30.

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Sep 2, 2014
Kim Rivers

Taco truck shooting worries food truck vendors

PERFORMANCE OF THE TEAM. ANYWAY, WE MOVE ON TO A SAD STORY. THIS AFTERNOON A TACO TRUCK OWN ER IS RECOVERING AFTER BEING SHOT AND HOUSTON POLICE ARE LOOKING FOR THE GROUP THAT ATTACKED THIS WOMAN. MARK BOYLE IS LIVE WITH THE INVESTIGATION. Reporter: DOMINIQUE, THIS IS WHERE THAT SHOOTING HAPPENED BEHIND ME. AS YOU MENTIONED THAT WOMAN IS RECOVERING. MEANWHILE THOSE WHO LIVE IN THIS COMMUNITY SAY THEY ARE VERY CONCERNED ABOUT WHAT THEY DESCRIBE AS A BIG CRIME PROBLEM. THIS WOMAN HAS OPERATORED THIS TACO TRUCK OFF HILLCROFT THE PAST FIVE YEARS. HE, LIKE OTHERS WHO WORK THIS AREA, ARE WORRIED VIOLENT CRIME SEEMS TO HAPPEN MORE FREQUENTLY. SAFETY IS AN ISSUE, ESPECIALLY IN THIS AREA. WE HAVE TO OPEN LATE AND CLOSE EARLY. Reporter: AFTER THE ISSUE SUNDAY NIGHT THE WOMAN WHO OWNS THIS TRUCK WAS ROBBED AT GUNPOINT WERE ROBBED AND SHOT IN THE PROCESS. HER AND HER HUSBAND WERE WORKING A TACO TRUCK. SEVERAL MALES CAME. THEY FIRED ONE SHOT THAT JUST BARELY GRAZED THE TOP OF HER HEAD. Reporter: THEY GOT AWAY. POLICE ARE SEARCHING FOR THEM. IN THE MEANTIME OTHER FOOD TRUCK VENDORS SAY ALWAYS BE AWARE. SUSPICIOUS CARS, SUSPICIOUS PEOPLE. IF YOU SEE SOMEBODY THAT IS PRETTY ODD IN THE AREA. WE HAVE BEEN HERE ABOUT FIVE YEARS. INVESTIGATORS ARE SEARCHING FOR THOSE SUSPECTS. THEY ARE LOOKING AROUND THIS AREA TO SEE IF THERE ARE SECURITY CAMERAS TO TRACK DOWN THE SUSPECTS. LIVE FROM SOUTHWEST HOUSTON, MARK BOYLE, KPRC

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Sep 2, 2014
Tim Lester

KFC launches pulled chicken to exploit ‘fashionable’ street food trend

KFC is looking to steal a share of the £68.4m BBQ style food market in the UK with the launch of a pulled chicken range it claims is the “biggest overhaul” to its menu in 20 years.

KFC is bringing high street food into stores with the launch of its pulled chicken range.

The overhaul stems from the slow-cooked way the chicken is prepared and includes the Ultimate Burger, Twister Wrap and lower calorie Lil’ Wrap. It goes on sale today (1 September) and will be marketed as a blend of (60 per cent) white breast and (40 per cent) dark meat, which have been marinated in a molasses-based sauce and slow cooked for almost two hours.

KFC has created the products to try and exploit the growing popularity of street food and contemporary American inspired cuisine in the UK. The trend has impacted sales in the fast food sector, pulling consumers into smaller, premium chains such as Bodeans and Byron Burger.

American Style BBQ food restaurants’ sales have jumped by 35 per cent in the UK since 2010, according to Kantar. London alone, has seen a 40 per cent increase in American themed eateries opening on its streets since 2012, KFC adds citing numbers from global food trends and ideas agency TheeFoodPeople not seen by Marketing Week.

Louise Direito, innovation manager at KFC, says the launch reflects where the UK food scene is right now.

“If pulled pork was the dish of 2014, then 2015 will become the year of pulled chicken”, adds Direito. “Influenced heavily by both our Kentucky heritage as well as the UK street food scene, the new range is a labour of love for us. We have been working tireless for the past 18 months to improve the variety of our menu and are delighted that we can now provide our customers with something completely unique to KFC.”

A campaign will support the range.

The launch follows wholesale changes to KFC’s marketing in the UK following the appointment vice president for marketing in the UK and Ireland David Timm last September. Ads are being created to be more emotive and less product-focused in a bid to foster stronger brand loyalty across the region. 

Readers’ comments

(2)

  • Fantastic! I can’t wait for KFC to attempt to monopolise another market with it’s poorly sourced, force fed and ultimately unhealthy “chicken” products. Praise the Colonel, the revolution is upon us.
    I can’t wait for KFC to go into administration

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  • I welcome it! The burger’s delicious and it offers an option to those of us that don’t eat pork to still partake in this foodie trend. Btw, since when was pulled pork healthy? Yay, KFC, for adding variety!

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Sep 1, 2014
Jim Benson

Food cart has variety of fresh, low-price meals

Lake County Fair Foodtruck

Lake County Fair Foodtruck

Jolene Moore is serving up”dogs” at her Bitez On the Fly.



Posted: Sunday, August 31, 2014 12:00 am

Food cart has variety of fresh, low-price meals

By LEE JUILLERAT
HN Regional Editor

Herald and News

LAKEVIEW — There’s a new place in Lakeview that has more dogs than an animal shelter.

No, they’re not the barking kind.

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      on

      Sunday, August 31, 2014 12:00 am.

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      Sep 1, 2014
      Freddie Kitson

      MGM tapping into craft beer festivals – Las Vegas Review

      For the past year, beer festival organizer Motley Brews in Las Vegas has cornered the local beer fest market.

      Motley Brews drew 5,500 suds lovers to the East Fremont Street district for its Great Vegas Festival of Beer in April, and another 3,000 brew fans are expected to descend on its Downtown Brew Festival at the county amphitheater this month.

      But now there is a new 800-pound beer-guzzling gorilla on the block.

      And it’s MGM Resorts International, the heavy on the Strip partnering with the nationally known, Portland-based Oregon Beer Festival to throw an inaugural craft beer festival at MGM’s festival lot across from Luxor on Sept. 27.

      MGM’s new Blvd Brew Fest — complete with the high-profile Kings of Leon band — is being tapped just one week after Motley Brews holds its annual Downtown Brew Festival on Sept. 20.

      Beer-tasting events are hardly new to Las Vegas. But what is new is the growing scope of the beer bashes in Sin City and the fact that a Strip power like MGM Resorts has thrown its bottle opener into the brew-fest ring.

      MGM’s event lot is playing host to three dozen Oregon brewers, including powerhouse brands such as Descutes Brewery of Bend and Rogue Ales of Ashland.

      The opening of a half-dozen craft beer microbreweries in Southern Nevada this year combined with the advent of the large beer festivals shows that Las Vegas is adopting West Coast traits ranging from becoming more bicycle-friendly to opening downtown co-working business centers.

      WELCOMING THE BIG PLAYER

      Motley Brews founder Brian Chapin doesn’t mind MGM entering the beer festival scene because he sees the new Strip beer event as advancing the craft market in Las Vegas. Having a major player on the Strip staging a big beer festival validates the notion that craft beer now has traction in this market, he said.

      “Anything to push the craft beer movement is fantastic. What we’re trying to work on is complete acceptance,” Chapin said. “Oregon is considered beertopia.”

      MGM’s business strategy differs than Motley Brews’ because the hotel-casino company is also using its inaugural beer festival on the Strip to drive traffic to its 11 hotel properties on the Strip.

      It’s also part of MGM’s strategy to offer its hotel guests more outdoor options, such as the park plaza between New York-New York and Monte Carlo now under construction. It will lead to its 20,000-seat arena, slated to open in spring 2016.

      MGM is also teaming up with its local event organizers Sonny Barton and Chris Hammond for another festival in October: a wine and music festival called Wine Amplified on Oct. 10 and 11.

      For Blvd Brew Fest, Hammond expects 60 percent of the attendees to be local, while 40 percent will be tourists. Barton said they are advertising in the Southern California and Phoenix markets to lure brew fans to beer on the boulevard.

      Besides lining up a high-powered musical act like Kings of Leon, Barton and Hammond is also setting up a second stage in the opposite corner of the MGM festival lot to feature bands from Southern California and Utah.

      “It’s Vegas, and you got to go big and you have to do it right,” Hammond said.

      At the Downtown Brew Festival one week earlier, Chapin projects 85 percent of the attendees will be locals.

      “We give an alternative event to the Strip,” he said.

      Tim Etter, owner of Tenaya Creek Brewery in Las Vegas, said he welcomes the Oregon beers coming to the Strip because the majority of those brands are not distributed in Southern Nevada.

      “It shows you what’s happening in Las Vegas. We’re catching up with the rest of the country,” Etter said.

      “It’s a great thing for those Oregon breweries that can showcase their beers in front of the locals and also the tourists on the Strip,” Etter said.

      “It exposes them to an audience that might not be familiar with their brands. More than half of those brands don’t distribute beer to Las Vegas. They’re not available here.”

      LOOKING FOR LOCAL

      Mark Lawson, Nevada Beverage Co. craft brand manager, said it’s great to have a big name like MGM spotlighting craft beer in the Las Vegas area, but he was hoping more local distributors and brewers could have been participating.

      “Anytime you have a focus on craft beer, that’s a good thing. We need all the help we can get in this market. When someone like MGM puts an impetus behind it, people say, ‘Hey, maybe craft is viable.’ But it would also have been nice to also include our local guys to show the Oregon guys here’s what we’re doing here,” Lawson said.

      Big Dog, a popular Las Vegas brewery, participates in many beer festivals in the Las Vegas area and holds its own festivals throughout the year at its locations.

      Big Dog will be at the Sept. 20 Downtown Brew event but as of last week has not heard from the Blvd Brew Fest.

      “Beer festivals are a lot of fun, but it’s a workday for us, and we’re out there promoting our brand,” said Robert Snyder, Big Dog chief financial officer and treasurer of the Nevada Craft Brewers Association.

      Contact reporter Alan Snel at asnel@reviewjournal.com or 702-387-5273. Follow @BicycleManSnel on Twitter.

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      Sep 1, 2014
      Kim Rivers

      Food Truck Friday: The Meat Truck, LLC

      (WTNH)– Owner Jose Perez and his cook/cousin Chris Morales from the The Meat Truck, LLC  show us how to make a Chimichurri Steak Sandwich.

      The MEAT truck is a butcher shop inspired, gourmet sandwich truck. It’s the brainchild of a self proclaimed MEAT addict. Jose Perez, had long envisioned starting a food truck business centered on his favorite thing to eat, MEAT.  Their mission is to build a sandwich truck with an emphasis on quality and freshness. The concept is handcrafted, MEAT inspired sandwiches with the MEAT, being the main attraction.  They slow roast, braise, smoke, and grill all of our their MEATS. Whenever possible, they like to purchase our ingredients from local farmers and suppliers.

      They can be found at Science Park Thursdays and Fridays from 11-2 for lunch, 344 Winchester Ave. Also, the Sunoco gas station on Rt.80 in New Haven, 350 Foxon Blvd., Fridays from 3-6 and Saturdays 11-6.

      For more information, call 203-928-9021  or go to www.themeattruckco.com.

      Easy at home recipe:

      Chimichurri Steak Sandwich-

      Chimichurri sauce-

      1-bunch of fresh chopped cilantro with the stems cut off

      5- Cloves of garlic- Peeled and crushed

      3- chopped green onion (scallion)

      ¼ cup of extra virgin olive oil

      The juice of half of a Lime, squeezed

      Salt and Pepper to taste

      Mix in bowl thoroughly

      Sundried Tomato spread-

      ½ a cup of pureed sun-dried tomato’s

      ½ small can of tomato paste (4 oz can)

      ¼ cup extra virgin olive oil

      3 tablespoons of balsamic vinegar

      Salt and Pepper to taste

      Blend all ingredients in a food processor until smooth.

      6oz- steak of choice to desired doneness. Seasoned with salt and pepper

      Bread- Ciabatta sub rolls

      First, butter and toast Ciabatta bread. Spread sun-dried tomato mixture on the bottom half of the toasted bread, about 1-tablespoon. Add, sliced grilled steak. Top steak with chimichurri sauce, about 1-2 tablespoons. You can add charred red onions as an option.

      Apple wood smoked pulled pork sandwich with Apple slaw-

      Apple Slaw-

      16oz- sliced green cabbage

      4oz-sliced red cabbage

      2oz- Shaved carrots

      4- green onions chopped

      2- julienne Green apples

      2oz- white vinegar

      2-3 tablespoons of granulated sugar

      4 tablespoons of mayonnaise

      Lime juiced

      Salt and pepper to taste

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      Sep 1, 2014
      Kim Rivers

      The Great Food Truck Race feeds hungry Austin singles on latest episode

      A few months ago, The Great Food Truck Race rolled into Austin for a weekend of filming around the Capital City. In addition to a stint at Star Bar, the Rattle Inn and Ranch 616, the Food Network show also taps into our hot dating culture. You can see the results when the episode airs Sunday night.

      According to a teaser for the “Dinner Dates, Austin Style” episode, competing teams were paired up and sent to a local Match.com event where they fed “the hungriest singles in Austin.” The teams, whose partnership skills were being tested during the challenge, were then forced to switch trucks and sell another team’s food.

      Hosted by Tyler Florence, the show pits eight teams of “food truck hopefuls” against each other in culinary competitions across the country. This season’s road trip stretches from Southern California to the beaches of Key West, Florida. 

      Austin is the third stop on the seven-city trek. The new episode airs Sunday, August 31 at 8 pm on the Food Network. More details about the show can be found here

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      Sep 1, 2014
      Tim Lester

      Big crowd shows up for Nashville Street Food Awards

      NASHVILLE, Tenn. -

      Hundreds came out as the Nashville Food Truck Association presented the third annual “Nashville Street Food Awards” Saturday at Nashville Farmers Market. 

      More than 30 trucks battled it out for the best of the best. Judges sampled blind entries from the trucks in a variety of street food categories throughout the day including Best Taco, Best Between Bread, Best Smoked and Best Hot Nashville.

      Delta Bound took home bragging rights for Best Taco, Best Vegetarian, Best Deep Fried, Best Yazoo and Best of the Best. 

      Other honors included Deg Thai for Best Hot Nashville, Smoke Et Al won Best Drink, Bradley’s Curbside Creamery claimed Best Dessert, Best Smoked went to Smoke Et Al, Pita Pit received top honors in the Best Goo Goo Cluster category and Tiger Meat won Best Between Bread.

      The Nashville Food Truck Association made a contribution to Musicians Corner at the end of the event.

      Previous Story:

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      Sep 1, 2014
      Terri Judson

      Colorado Wine Country Comes of Age


      The rising sun casts a golden net over the vineyards of the Grand Valley, on Colorado’s Western Slope. The grapes seem to bask in the early morning glow as it burns off the mist and shares its warmth. If grapes had faces, they’d be smiling.

      This is Colorado wine country.

      Twenty-five years ago, most people never heard of it. But in recent years, Colorado wines have been holding their own in prestigious competitions, a sign that the industry is maturing.

      OK, it’s still young by California standards, but the wine industry in Colorado has taken giant strides in just a few years.

      With the dawn of Prohibition, the wine industry pretty much died in Colorado.  In 1978, Colorado Mountain Vineyards (now called Colorado Cellars), resurrected the business. Others followed, but slowly. By 1990, there were nine wineries and by 2000, there were about 30 of them. Then came the explosion. Today, there are more than 100 wineries in Colorado, most family-owned operations.

      Colorado vintages began to win awards. So wine became cause for celebration.


      The granddaddy of Colorado wine festivals happens the third weekend in September (Sept. 18-21 this year), when the Colorado Mountain Winefest fills Riverbend Park in Palisade, just east of Grand Junction. Each year, thousands of people attend the celebration, where more than 40 Colorado wineries pour their best vintages for tasting.

      Remember that famous scene from “I Love Lucy,” when Lucy and Ethel were stomping grapes? Well, you can do it, too! Each year, there’s a grape-stomping contest, not to mention dueling chefs, gourmet food and artisan booths, winemaker dinners and a self-guided tours of the wineries.

      Like Napa Valley, the Grand Valley has developed dining, lodging and attractions to complement the wine theme.

      You can take a self-guided wine tour any time, stopping at local wineries’ tasting rooms to sample their wares. Some offer tours of the wine-making operation, too.

      If you really want to immerse yourself in the wine-country experience, consider spending a night at Two Rivers Winery, near Grand Junction. Besides being a lovely spot with great views of both the Book Cliffs and the Colorado National Monument, the winery is secluded and quiet.

      Two Rivers is known for its Cabernet Sauvignon, Chardonnay, Riesling and Port. 

      Established in 1978, Colorado Cellars is the state’s oldest and largest winery. It produces everything from fruit wines (such as plum, peach and cherry), as well as port, Riesling, Gewurtztraminer and Merlot. On the side, they also produce grapeseed oil, salad dressings and some killer fudge.

      Carlson Vineyards prides itself on using all Colorado-grown grapes and fruits in its wines.  Try its award-winning Prairie Dog Blush or sample the hot peach wine (they call it “cobbler in a cup”), or go with the Cougar Run Shiraz or Chardonnay or Fat Cat Muscat for a treat.

      Plum Creek Winery also uses all Colorado-grown grapes. One of the state’s wine pioneers, Plum Creek began by making 400 cases of wine a year; now it makes thousands. Try its award winning Cabernets, Rieslings and Sauvignon Blanc.

      Canyon Wind Cellars credits the area’s loose, cobbly soil, sunny days, cool nights and yes, the wind that comes down the canyon, for its superb vintages. The award-winning Cabernet Sauvignon and Merlot are aged in Colorado’s only underground wine cellar.

      Garfield Estates, established in 2000, already has become a premier producer of wines, using only Colorado grapes to produce its Syrahs and Sauvignon Blancs. Also check out their unusual Ice Wine.

      Some wineries have gourmet food shops, and others have art galleries on site. Each one has its own personality. I guess the only way to discover which one you like best is to visit all of them!

      Who needs Napa Valley?

      WEB EXTRA

      IF YOU GO

      For information on wine tours and tasting rooms, go  online at www.coloradowinetrails.com. Or visit http://www.winecolorado.org/events/mountain-winefest/colorado-wine-festivals/  

       


        Linda DuVal is the former travel editor for The Gazette, a freelance travel writer and winner of several Lowell Thomas awards. She is the co-author of Insider’s Guide to Colorado Springs and writes a local Web site, Pikes Peak on the Cheap (www.pikespeakonthecheap.com).

       

      Colorado Traveler airs Sundays before the Splendid Table and Wednesdays at 11:55 am. 

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