Douglas Anderson sophomore Jillian Cruickshank is ready to see her design hit the streets and the schools.
She won a district-wide contest to design the artwork for the new food trucks for the district, courtesy of Chartwells-Thompson School Dining Services.
“Eating junk food, it doesn’t help you, so eating fruits and vegetables are better than eating chips or cookies or whatever they used to sell at lunches,” said Jill.
Cruickshank came up with the design and name, “Brainfood.” She won $500 toward future artistic endeavors.
Assistant superintendent Paul Soares says it’s all to give students healthier options at school.
“In some schools there are kids that are hungry, and the meals they receive at the schools are really important for them,” said Soares.
The “Brainfood” food truck will stop at different high schools each day during lunch on a rotating schedule.
JAKARTA–Machete’s founders describe it as macho, fun and messy – an odd grouping of adjectives seldom used to refer to food.
It’s a Latino truckqueria – though most days the chef operates out of a house in south Jakarta. For the seven partners – two businessmen, a lawyer, a property consultant, two university students and a cook – Machete is a second job and a startup.
As a food truck, Machete is trying to present fast, tasty, approachable food in a way that’s cool, catering to young, upwardly mobile urbanites with adventurous palates.
Part of Machete’s mission is to give people “a different way to experience street food culture,” said co-founder Denis Gaos, and to dispel ideas about what street food is.
“Street food can be healthy, clean – and it can be Latin,” said Presa Demiyasa, another co-founder.
Machete, whose name is a tribute to the friend who brought the team together and wanted the brand to sound masculine, made its first appearance last month at Brightspot, a pop-up market that draws out thousands of hip Jakartans. Mr. Gaos said the team was serving as many as 300 people a day, well beyond expectations.
When they sold out of menu items, as they did throughout the weekend, customers were simply taking whatever Machete could offer – “even if it was just a tortilla with guacamole,” Mr. Gaos said.
The food truck phenomenon has taken off in Jakarta, but the team behind Machete says they stand apart because all their food is made from scratch and served fresh to order. The chef, Jonaroo K., who studied at Jakarta Culinary Institute, makes the tortillas, salsa and guacamole each morning, spending up to four hours alone on preparation.
The team settled on Latin food partly because they thought it would appeal to Indonesian palates since both use lots of rice and spices.
At special events Machete rolls out a full menu that includes tuna ceviche served in a fried tortilla and topped with homemade salsa. It has also tackled the Cuban sandwich, roast pork and grilled cheese pressed between a baguette. Mr. Jonaroo says Machete isn’t trying to create authentic Latin food, but “Latin infused with Indonesian flavor.”
Including pork on the menu could have narrowed Machete’s market since the majority of Indonesians are Muslims whose religion prevents them from eating pig. But Mr. Gaos says it hasn’t been a deterrent.
Machete’s beef tongue and pork belly tacos are among its most popular items.
The food truck is still working to build its brand image – its Instagram site includes a picture of a skeleton holding a burrito aloft by a sword. To promote its delivery service, which launched Wednesday, it posted a picture of a rotund man on a horse with money flying out of his pockets, “to show the gluttony of life in Jakarta.”
Until Machete sets up full time, it will continue perfecting the food. The truck will next appear at Jakarta’s Color Run in November, but its delivery service now caters to people in the center of the city. To make sure the food stays fresh, the menu is limited to burritos bowls – rice, beans, guac, salsa and choice of meat – what Mr. Gaos describes as a “naked burrito.”
He recognizes that the team doesn’t all come from a culinary background. But they do all like to eat. And he hopes others share Machete’s taste for experimenting.
People who like Machete are not into following trends; “they know what they want,” said Mr. Gaos.
To order, send a Whatsapp or text message to: +62812.9109.9907
Machete is also on Path, Machete jkt, and Instagram: @machetejkt
(Appendage: This post was updated to show that two of the team have culinary training; one from Jakarta Culinary Institute and the other from Le Cordon Bleu in Boston.)
For the latest news and analysis, follow @WSJAsia
Indeed, in coming weeks there are crateloads of street food events to glove up for. This Sunday Borough Market – which incidentally turns 1000 this year – hosts its annual Apple Day celebration between midday and 4pm (boroughmarket.org.uk). Traders will serve special appley dishes – Greek kebabs with a Spartan apple piccalilli from Gourmet Goat, apple and cinnamon pancakes from Khanhom Krok, British apple tarts from Artisan Foods plus chocolate coated toffee apples from So Chocolicious.
Have you ever tried a stack of meatballs from The Bowler’s famous grass-covered van? Well Street Food Kitchen is the new residency from Bowler Jez Felwick who as now expanded into bricks and mortar. Head down tonight from 6.30-9.3pm or Saturday 6.30-9.30pm to the refurbished Horse Groom Pub (28 Curtain Road, EC2A, thebowler.info) for Thai green curry ball boxes.
There is a brilliant selection of traders coming up at the new weekly street food and produce market which launches in Peckham on November 1 (10am-2pm behind Peckham Academy, peckhammarket.com). Expect Original Fry up Matierial, Mamas Jerk Station, Club Mexicana, sweet things from Kooky Bakes, and local juice from Ali Baba. Anyone who tweets what they’re eating to @peckham_market and @onefeedstwo will be providing a school meal to a child in poverty.
On November 12, new street food festival Magic Feast comes to Bermondsey, with music from MEATtransMISSION, a raffle and a live auction, with all proceeds going towards the local children’s charity Magic Breakfast. Held in the cafeteria of Surrey Square Primary School, you’ll be able to buy Dead Hippie Sliders from MEATliquor and Columbia Road’s 1235 doughnuts (£50 a pop, 6.30-11pm, magicfeast.eventbrite.co.uk).
New to Golborne Road in Portobello is the Penny Market which combines locally made artisan products and giving – for every penny made, two pennies are given away to local charities. Saturday’s food line-up includes beautiful smoked salmon from Hansen and Lyderson, cured meats from Cannon and Cannon, handmade tablet fudge from Cupcakes and Shhht (9am-5pm, saturdaythepennymarket.co.uk)
Now get those gloves, get outside and eat the streets.
Shyheim White who goes by the name Shockavelli says he did not write the lyrics or rap this song, but he says this was not a threat, just a “diss.”
Shyheim White who goes by the name Shockavelli says he did not write the lyrics or rap this song, but he says this was not a threat, just a “diss.”
Delacata must have been one fancy food cart.
Readers of this website chose, by a wide margin, Delacata as the best food cart in Eugene/Springfield. Only problem was, when I has in town recently, the food cart had closed and the owners had opened a restaurant.
Elk Horn Brewing has already become one of Eugene’s favorite casual dining locations, loved as much as the food cart (which may open again next spring).
The new brewery and pub are located at the intersection of Hilyard Street and Fanrklin Boulevard, though it carries a Broadway address. The location is a booming part of Eugene, in the intermixing area of the UO campus and downtown fringe (close enough to walk from both).
Across the street there is a 10-story luxury student housing complex going up.
Elk Horn is located in a building that used to house Carl’s Jr., the fast food dining chain that had offices down in the basement while hamburgers went out the door at street level.
Now, the beer is being brewed downstairs and southern cooking is being served on the main level. tThere’s also an upper dining area, with two big garage-type doors that can be rolled up to let in the air. There’s also a large outdoor dining patio.
The interior decor is pallet boards, donated by businesses all around the city and nailed in pieces to the walls. It sounds tacky, but they did a really nice job. To fit the hunting motif of the pub’s name, numerous animal mounts are displayed on the walls. Those were donated, too, and give the place more of a natural history museum ambience than one of blood and gore.
Stephen Sheehan is the go-getter who owns and runs the place, along with his wife, Colleen. She’s from Eugene and he’s from Tupelo, Miss., and both can only home their states play each other down the road in the college football playoff.
The southern food smells so good it threatens to snarl traffic out on Franklin Boulevard. And some of the beer gets aged in wine barrels from Sweet Cheeks Winery.
The food cart may have gotten the votes, but it’s the brick and mortar Elk Horn Brewing that’s getting the customers now. The restaurant is at 686 E. Broadway and the cart at 725 Olive St. Go to facebook.com/elkhornbrewery for more.
More food carts that received reader support:
Wrap City, in Kesey Square, downtown Eugene, intersection of Willamette and Broadway.
Uly’s Taco Shack, corner of Kincaid and 13th at the west entrance to UO campus, and downtown at Olive and Broadway.
Party Cart, this cart has grown into the brick and mortar bar/restaurant Party Downtown, 64 W. Eighth Alley, or enter at 55 W. Broadway, Eugene.
Cart de Frisco, 13th and Kincaid, also at the west entrance to the UO campus near the UO Bookstore.
– Terry Richard
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In a time of year for beer festivals and chilly weather, Yorktoberfest has changed with the leaves.
For starters, the fourth annual beer and wine festival will be held this weekend at the York Fairgrounds instead of Santander Stadium.
At the stadium, patrons would have had to stay off the grass if it rained; the move allows the festival to “truly be rain or shine,” said co-organizer Matthew Davis.
“(York City food truck event) Foodstruck showed us that people are willing to go out in the rain,” he said.
The move also allows for a “more interesting layout” and more abundant parking, Davis said.
Selection: About 23 breweries will be represented at the festival, he said. Nine regional wineries, from Naylor Wine Cellars in Stewartstown to Happy Valley in State College, will also be represented at the festival.
Davis picks all the beer himself and said that, out of more than 70 regional and international brews, there are several notable selections.
Yorktoberfest is the debut event for Troegs Blizzard of Hops, which will come out about a week after the festival, Davis said. The event will also feature Wet Hop Ale from Rogue, he said.
“We also have a bunch of rare stuff that is on timed release — that means it’s limited and will only be available starting at that time,” Davis said.
He said that some of the beers had only a limited number of bottles produced — and that he’s sharing a few out of his “personal stash” so people can try them.
Music, food: This year’s entertainment is Alpenlaenders, a band founded in York that plays authentic folk and dance music from the Alps.
The band will perform as a trio, and the program will feature two alphorns, which are long, wooden horns played much like a bugle, said band leader Helmar Mueller.
“The music is all geared towards Oktoberfest now,” Davis said.
The food selection is also improved this year, he said.
Hanover-based Sensenig’s Meats and Catering will serve up hearty bratwurst sandwiches, turkey legs and a German-style “sundae” — mashed potatoes, pulled pork and sauerkraut stuffed into a cup, Davis said.
Other fare includes artisan grilled cheese from New Cumberland-based Mad Dash, as well as crab cakes and crab soup from Sherri’s Fun Foods in Camp Hill, he said.
Bricker’s Famous French Fries, a West Manchester Township business, will serve more traditional fair-style food, such as pizza, fries and funnel cakes, Davis said.
The numbers: About 2,400 ticketholders came to last year’s festival, he said, and “we have planned to keep it about the same size this year so we can concentrate on the move and improvements.”
The festival usually has a few dozen underage attendees, and some people bring their children, Davis said.
Another change this year is that people over age 16 have to pay to enter because last year, some people came in for free and shared their friends’ beer or used fake wristbands, he said.
“We aren’t worried about the money so much as worried that we will run out of beer for people who paid to get in,” Davis said.
The Sons of the American Legion present the annual festivals as part of an effort to raise money for local, regional and national organizations.
This year, group will give at least $5,000, and Davis said he expects that $10,000 or more will be donated to other causes.
Get your drink on:
The fourth annual Yorktoberfest runs from noon to 5 p.m. on Saturday and Sunday at the York Fairgrounds, and the event is rain or shine.
Patrons must be 21 to sample beer and wine, and those over 16 will have to pay to get in the gate. There are three beverage options:
•Beer tasting, 1 to 5 p.m. Saturday or Sunday: $40, includes a souvenir pint glass and limitless sampling for one adult
•Wine tasting, noon to 5 p.m. Saturday or Sunday: $20, includes a souvenir wine glass and limitless sampling for one adult
•Designated driver, noon to 5 p.m. Saturday or Sunday: $20, includes free water, homemade sodas and a limited edition T-shirt
Tickets are available for purchase at www.yorktoberfest.com or at the gate until they sell out.
If somebody were to pick out a present for you right now, what would it be? How about an entire vegan food truck? That’s what’s actress Jessica Chastain did for her mom. Best present ever!
After the actresses’ mother visited her for two weeks in Los Angeles, she felt so good that she apparently wanted to eat vegan food more often. Chastain had taken a two-week cooking course, and became so inspired that she turned her mother onto vegan food. After the visit with her daughter, Chastain’s mother became a certified healthy chef and opened her own business in San Francisco!
The actress told The San Francisco Gate that her mother, ” just ate the food that I was eating and she felt so good she went back home and there weren’t any restaurants for her, so she was like, ‘Y’know what, I’m gonna open a restaurant,’ and she became a vegan chef and she’s really good.” So, she bought her a food truck!
As Green Monsters, we know that being too preachy is not going to help our cause in turning on other people to plant-based eating. One of the best ways to get your family and friends and family to eat more like you is to share the food that you cook with them, just like what Chastain did. Let them see how delicious it is. As a bonus, they’ll experience how great and healthy they feel when eating all veg! How can anyone not want to eat more plan-based after experiencing the benefits first hand?
And speaking of celebrities, did you know the cast of The Walking Dead has gone vegetarian? Check out the story here!
Image source: ElHormiguero/ Flickr
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Halloween is that extra special holiday where ghoulies, ghosts and goblins come out to beg for food door to door. It’s so much fun, many of us aren’t satisfied with just our own participation, we rope the dog or cat into the act too.
There are two things to love about the YAO food truck. The first being the truck’s actual mobility as it hops along from lunch gig to lunch gig without so much as a pattern. You’ll just as easily find them downtown at Travis Park or Weston Centre as you would places off Loop 410 or Broadway. They’ll come to you, but they’re also easy enough to find around town. The second thing is the food that oozes of freshness and a chef’s balanced palate.
Created by chef Jose Benitez, who’s the culinarian behind Bite Street Bistro food truck and Red – A Bite Street Bistro Deli, YAO delivers a melee of Asian bites at reasonable prices. A recent visit to Travis Park featured a varied menu of entrees that includes miso-glazed udon noodles with chicken, jalapeño cilantro fried rice with hoisin-glazed hog shanks, braised pork belly steamed buns, pork pot stickers, Szechuan beef, egg rolls and kimchi fries with prices ranging from $6 to $9.25.
My lunch partner and I each ordered two items—maybe we were enticed by all the descriptors, or maybe the menu really is that appealing. I can’t decide. My order of braised pork belly steamed buns offered a twist on the ordinary as slices of pork belly were pan-fried and topped with fresh daikon radish slaw and jalapeños. The pillowy buns, three to an order, were sweet and held their own against the hefty feeling. I’d definitely order these again. The egg rolls, five to an order and rather large for $6, were crisp and savory, maybe the best I’ve had in quite some time.
Then there was the matter of the Szechuan beef that was mildly hot and could have used a hit (or seven) of Sriracha, but was still plenty flavorful. A sucker for anything kimchi, I ordered the kimchi fries hoping to find a mound of the spicy fermented cabbage … but alas I did not. What I did find was a batch of home fries, marinated short ribs, spicy mayo, green onions and loads of jalapeños. Great flavors, but this über decadent dish is likely best when shared and after a few strong cocktails. I’m not saying it’s drunk food, but I wouldn’t push these fries away then either.
We happened to order our meals just as a pair downtown business dudes ordered theirs, so the wait was longer than expected, but not entirely awful. Do yourself a favor and follow this truck to satiate that noodle craving.
Email Jessica Elizarraras
ASHEBORO — Ron Niland, consultant to the City of Randleman, made a pitch for marketing support for the 2015 N.C. Food Truck Competition, held in Randleman, to the Randolph County Tourism Development Authority (TDA) board Wednesday.
The board was receptive, sending his request for a $5,000 grant for marketing and promotion to the TDA budget/finance committee for consideration.
In June, the city hosted the inaugural N.C. Food Truck Competition in Commerce Square Park with great result, Niland told the board.
“We kind of underestimated the response,” he said.
Niland said the original estimate was a turnout of around 5,000. The actual turnout was estimated at more than 7,000, he said.
Niland said he has already heard from five food truck vendors from outlying cities interested in participating. He said the format for 2015 will be basically the same with some expansion. Instead of 22 trucks as in 2014, Niland said he hopes to have 30 food trucks in 2015
He said organizers are considering adding a movie night on Thursday before the two-day festival.
And what movie is tops in contention?
“We’re thinking about showing ‘Chef,’ a movie about a guy who starts up a food truck business,” Niland said.
“And, it was filmed in North Carolina, in Wilmington,” said Tammy O’Kelley, TDA director.
Niland said he is still trying to work out some issues. One of key importance is a North Carolina regulation that requires food truck owners to return to their home base once each 24-hour cycle. O’Kelley offered to help with possibly getting an exemption to the regulation, noting that food truck vendors at the N.C. State Fair do not go home once a day during that event.
Rollin Lobstah’s Vonda Patterson: 3 items Huntsville food truck owner always … – The Birmingham News
HUNTSVILLE, Alabama - The very first time Vonda Patterson ever stepped into her Rollin Lobstah food truck and opened for business, a 90-minute-wait line soon formed in front of the counter window.
It happened at Downtown Huntsville Inc.’s debut Street Food Rally in April. The event attracted an estimated crowd of around 7,500 people to downtown venue A.M. Booth’s Lumberyard.
“So I learned really quick and was under the fire,” says Patterson, who’s “day job” is overseeing NASA information technology operations throughout the U.S. “I kept my head down and stayed very busy. I didn’t have time to look up and see what was going on.”
Operating out of a lobster-red trailer towed by a Chevy Suburban and decorated with multiple images of a sunglasses sporting crustacean, Rollin Lobstah specializes in lobster rolls, a sandwich native to the northeast, casting chunks of lobster tossed in butter and served on a toasted hot dog bun. Patterson’s Connecticut Lobstah Roll features warm lobster chunks. The Maine Lobstah roll features cold lobster, and both are outfitted with chili-infused mayo.
Patterson fell under the spell of lobster rolls during visits to her aunt who lives in Martha’s Vineyard, Massachusetts. Her favorite place to pick up a roll there? “I can’t tell you the name of it but it’s a little shack on one of the islands,” says Patterson, wearing a cap, tee, khaki shorts and running shoes after a recent lunch service. Currently, Rollin Lobstah maintains regular hours on Redstone Arsenal 11 a.m. – 1 p.m. at the corner of Rideout and Martin roads. For addition locations, dates and times of operatios visit rollinlobstah.com.
An IT pro for 23 years, Patterson calls the food truck her “second passion” and something “I’ve wanted to do for a very long time.” Asked to name three items she typically keeps in her home refrigerator, Patterson, a self-professed “junk-food junkie” and “nibbler,” says:
“Liquid gold, which is bacon drippings. I keep them in glass jars. It’s some of the best flavoring. Bacon goes with everything. I flavor beans with it, cook eggs in it, omelets. I like to do a cabbage with vinaigrette and bacon and bacon drippings. It’s an awesome side dish.
“A variety of cheeses. Smoked Gouda is my number one go-to. It’s a great cheese to entertain with on crackers and it’s a great smoked-flavor for a mac-and-cheese dish. I also keep a pepper-jack, which has a kick to it. I do that with a green bean casserole. And I also keep a nice cheddar. The cheddar is a mild and can be used in about any dish.
“Minced garlic. Everything needs garlic. It’s got a kick and it can have a little bit of heat to it too. I love to marinate a steak in teriyaki, garlic and lemon. Garlic’s great for you, too.”
Rollin Lobstah goes through about 110 pounds of fresh lobster a week, shipped from Maine and driven up to Huntsville via a Birmingham distributor. Patterson says they serve 100 to 150 customers during lunch service and up to 275 at the Downtown Street Food Rallies. Rollin Lobstah’s crew also includes Diane Blien, Brianna Owen, Hunter Standridge and Felicia Colley. A Georgia native, Patterson recently expanded into catering – her first wedding gig is in March – and hopes to eventually open a brick-and-mortar restaurant.
Lobster rolls aren’t exactly commonplace in Huntsville. So she’s been “very surprised” at the positive reaction to Rollin Lobstah menu items, which range in price from $7 (Lobstah BLT Slidahs, Mac Cheese Bacon Lobstah Bites) to $11 (aforementioned Connecticut and Maine rolls).
“People have really opened their arms to it, and I think it’s because it’s so different,” Patterson says.
You can read my dining review of Rollin Lobstah here.
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