BIRMINGHAM, Alabama — Full Moon Bar-B-Que has 10 restaurants and a fleet of three food trailers, four barbecue rigs and 25 vans.
Now “The Best Little Pork House in Alabama” has a food truck, too — a custom-built, 29-foot barbecue wagon that’s equipped with just everything the mobile chef could ever want or need.
“We pull up, and whatever a customer wants, we will be able to facilitate it,” Full Moon co-owner David Maluff told AL.com earlier today. “We’ve got fryers, a big flat-top griddle, a nice steam table, a three-compartment sink, a point-of-sales system, a beer cooler — everything in there that we wanted.
“The only thing it didn’t come with is a smoker. And if this one is successful, we will get a smoker built in to the next one.”
The “Ultimate Food Truck,” as Maluff and his brother, Joe, are calling it, will make its debut this Friday, Saturday and Sunday at the Summit retail center, where it will be parked in the lot near Wells Fargo.
Hours will be 10 a.m. to 5 p.m. Friday and Saturday and 11 a.m. to 5 p.m. Sunday.
“We are going to try it out at the Summit for the next three weekends, and after that, we will come up with a game plan of where we want to be,” Maluff said.
The truck also will be available for special events and private parties, he said.
Wrapped in Kentucky blue with the familiar man-in-the-moon logo on the side, the Full Moon food truck will be easy to spot wherever it goes. Even the propane tanks on the back of the truck are decorated.
“It’s a fun-looking truck,” Maluff said. “I didn’t want the propane tanks to look like propane tanks, so we painted them and wrapped them to make them (look like) a bottle of our barbecue sauce and a bottle of our chow-chow, which we are famous for.”
The mobile menu will include pork and chicken nachos and sandwiches, sausage and pimento cheese, Brunswick stew, riblets, salads, sides and Full Moon’s famous Half-Moon Cookies, Maluff said.
Earlier this year, Full Moon was chosen one of the 12 best barbecue joints in America by the readers of Ebony magazine.
Al Maldonado said he was hoping for a quiet holiday with his family this year. But now, one of his two food trucks is gone.
It comes after the death of an uncle and with his father in a hospital.
“I took my 401(k) out and I put every single penny into that dream,” Maldonado said.
It’s a dream that has become a nightmare.
“Some lowlife took my dream away, and it’s devastating to my family,” he said.
Last Thursday, Maldonado said he received a call that the second of his two food trucks was stolen from its location off I-10 near Boerne. He was in South America at the time.
It was the second call with bad news he said he received there.
“My mom called me and said, ‘Son, you need to come home. Your dad is in bad shape.’”
On top of that, Maldonado’s uncle died right before his food truck disappeared.
It happened on the same day several other San Antonio food trucks got held up at gunpoint.
San Antonio police are investigating those hold-ups.
“Death in the family, a dream that was about to blow and everything just hit bottom,” Maldonado said, but he’s determined to rise above this challenge.
“(I’ll) probably go out there and start knocking on doors if I have to, to sell as many tamales as I can sell for Christmas.”
He may not need to do that. He said a friend who owns a snow cone truck offered to let him borrow it to sell his tamales.
The Bexar County Sheriff’s Office is investigating the disappearance of his truck. But they said it’s too early to tell whether it’s related to the robberies of the other food trucks farther south in San Antonio.
BCSO: Family food truck stolen
The presence of high-quality food trucks roaming Lexington’s streets is a flavorful phenomenon only a few years old.
Across the nation, chefs are using mobile kitchens to launch their restaurant businesses first, then later opening brick-and-mortar eateries. Others are doing just the opposite: restaurant first, food truck second.
Lexington operators recently have created both scenarios. After years of hauling the heat, help and helpings to customers, Athenian Grill and El Habanero Loko have added static locations, while Fork in the Road Mobile Galley’s restaurant is under construction.
Named middle fork kitchen bar, the business will open in the renovated James Pepper Distillery later this year.
Taking the opposite tack is the former Thai Orchid restaurant, which changed its name to Thai and Mighty Noodle Bowls.
Operators say going in either direction feels natural in a dining culture demanding convenience and choice. Where some customers prefer the spontaneity and relaxed atmosphere surrounding a food truck, others want the comfort of a physical space where chefs offer expanded food and beverage menus. Seemingly all want both options when stricken by the mood to masticate.
Ilias Papas, owner of Athenian Grill, said giving customers more choices in a restaurant setting pleases him as much as having more elbow room to cook in a larger space. After years of serving customers from a small tent, he opened the restaurant at 313 S. Ashland Ave. in October.
“Our cuisine is very complicated, so many Greek items are impossible to offer in a foodtruck environment,” said Papas. “We’d had a lot of requests from customers for more dishes, traditional things like moussaka, kebabs and pastisio. But to boil pasta and make béchamel, we need a commissary kitchen.”
To fund the move to the new site, Papas launched a Kickstarter campaign last year with a goal to raise $15,000. By that June, 208 backers contributed $18,205. To get the leased, 14-seat restaurant up and running, Papas invested about $70,000 total.
“Now we can offer about quadruple the menu we had before,” he said. Using a fast-casual service model, Papas said dining room turnover is quick and efficient. “We do a significant amount of dine-in business, but we also are doing a lot of carryout and catering.”
Fork in the Road Mobile Galley owner Mark Jensen said he didn’t envision having his own restaurant when he began catering several years ago. Yet he allowed that having a dine-in option is a natural progression for a guy who worked in his family’s restaurant growing up in Vermont.
After moving to Lexington several years ago to work on his Ph.D., he needed income and launched Mark Jensen Catering. Luckily for him, he never had to spend a dime on marketing — he just answered the phone.
“I had the perfect clients; if someone asked me to come cook, I’d be there. I didn’t reach out much,” Jensen said.
Media release: 24/11/2014
Gourmet Night Market
Serves up Street Food with a Side of Sustainability This
Summer in Mt Maunganui
Last summer’s popular
Gourmet Night Market returns Friday
December 5th 2014 for another summer season in
its’ idyllic location: Coronation Park in
the ultimate beach destination town Mount
With between 4-6,000 people per week
visiting the Gourmet Night Market in its inaugural 2013-14
season, it’s expected to grow even larger this year
requiring more food stalls and more infrastructure.
Event Manager Kim Renshaw says “This summer we have
been approached by some of the best mobile food shops in New
Zealand. Add to that the 14 local businesses that are
involved and the Gourmet Night Market has a range of street
food I’ve not seen anywhere else in New
Gourmet Night Market has more than 50 gourmet
food stalls including a boutique farmers market and
specialist dessert aisle. This year local restaurants
Elizabeth Café Larder and Satori Lounge have joined the
line-up as well as local roastery Excelso coffee and the
newly opened Farm Gate Deli.
“The vendors this year
have raised the bar substantially. Andrew Targett from
Elizabeth Café Larder is an outstanding chef, he’s
doing South East Asian street food prepared on a charcoal
BBQ. And, when Excelso Roastery came up with doing Affogato,
I thought I’d died and gone to heaven: slow drip coffee
over locally made artisan icecream is about as perfect as
you can get,” Ms Renshaw said.
Raw, healthy and
vegetarian options feature strongly this year with the
addition of a specialist salad bar and more organic food.
This year an award has been developed for the most
environmentally conscious food stall, stalls get points for
serving dishes which are free range, organic, vegan and
vegetarian, use zero packaging and consider power
Last summer more than 45,000 people visited
the unique market over the summer, travelling from Katikati,
Whakatane, Rotorua, Hamilton, Huntly and even as far as
“This year you’ll have an even better time
than last summer. We know people love the atmosphere
location and community spirit, but we also realise the
queues were long. Expect more food options, faster service
and more waste stations.”
This year the Tauranga City
Council, Bay of Plenty Regional Council and Love NZ have
supported the waste minimisation initiatives which will
include a custom designed waste station set up and
information about the region’s local waste stream. Kim
Renshaw says that sustainability is a cornerstone value of
the market and is committed to being leader in the
“markets” industry. “We have a lot of markets in New
Zealand, which are creating a lot of landfill waste, this
could be improved as a whole.” Last year the Gourmet Night
Market diverted 93.84% of its waste away from the landfill
and this year their target is 99%.
But it’s not all just
food and sustainability, live music is a key ingredient to
the atmosphere and this season Gourmet Night Market has
partnered up with the Mauao Performing Arts Centre. “We
recognise that enjoying live acoustic music is exactly what
you want in a relaxed outdoor picnic setting,” says Ms
This year the night market kicks off with singer
songwriter Pete Fountain on December the 5th. Over the rest
of the summer you’ll hear from a wide range of music
including local world music duo Aaron Alicesea, Jamie
Fitzgerald from Taupo and legendary Auckland DJ Dylan C as
well as a number of groups for the special Christmas event
on Friday the 19th December: ‘Gourmet Night Market
presents A Community Christmas.’ Gourmet Night Market
received funding from Creative Communities this year,
supporting the diversity of the event across all its
With five cruise ships departing on Friday
evenings during the summer it brings another dimension to
the community experience for cruise ship visitors to the
Ms Renshaw said “Coronation Park is just the
most beautiful open space, with the backdrop of Mauao and of
course the sunset. We have some incredible street food, but
it’s the atmosphere and community aspect which makes the
Gourmet Night Market so special, adding to the Mount as a
Photo cred - timeout.com
Drinking and eating is always on the mind of a Montrealer, no matter the season. The dishes and beverages may change to better fit the weather, but the zeal and love for all things gustatory remains the same. Summer is much better for the inner foodie in all of us, thanks to the many food festivals like First Fridays that bring together so many food options in one place. London has done the same thing, just in winter, and Montreal needs to follow suit.
London’s winter street food festival is known as Night Tales, which is held in a 10, 000 square foot car park that is transformed to hold two whole floors of bars, gardens, log gardens, private chalets, and many food trucks. Music, street food, and exclusive drink/cocktail menus all combine in one renovated space to create a “winter food festival” we wish was happening here.
Last year, Montreal continued the summer’s street food tradition of First Fridays into the winter with First Saturdays, which was basically the same event, just held on the next day of the week and throughout the winter. Looking at the event’s scheduled for the Esplanade Financière Sun Life, the regular grounds for First Fridays/Saturdays, nothing is in the works for the winter, which we hope won’t be the case for the entire season.
Other street food events may be in the works, which we’d like to see, because as Night Tales demonstrates, you don’t need to host a big food event in a standard venue like the Big O. There are plenty of unused or abandoned spaces in Montreal that could be taken over by food trucks much like was done in London, or the event could just be held in Quartier des Festivals, which would probably be easiest. No matter what, as long as their is plenty of good eats, Montrealers will come.
Photo cred – Jordana Z
Are you looking for more? Click here for Best Montreal Comfort Food
For more on all things Montreal, follow Michael on Twitter @MDAlimonte
NYC’s favorite food cart now has a storefront location.
If you’ve been to New York City in the past 10 years, you know that halal carts have swept the city and replaced the beloved hot dog stand. Among these new stands, the fan favorites are The Halal Guys, often referred to as “the best street food in NYC.” Their infamous cart is located on 53rd and 6th Avenue, where you’ll see a long line of club-goers, blue collar workers, and even NYPD officers at all hours of the day and night.
These food-cart favorites will remain in their landmark location while opening a new location in the East Village, where they will expand to an official storefront location, The Halal Guys restaurant.
Located at 307 E 14th street and 2nd avenue, replacing an old deli, The Halal Guys will finally have a warm sit down joint for New Yorkers to enjoy this winter. Just don’t be suprised if the line is still around the corner.
Syed Mikhail Hussain is fan of all things NYC and Hip Hop. Winner of the sperm race back in ’89. Follow him on Instagram or Twitter at @swishthis.
Looking for a unique craft beer experience?
Ale to the Burbs, an organization dedicated to bringing awareness and appreciation of craft beers to the suburbs, will partner with Nevin’s Brewing Company of Plainfield to host a different kind of beer festival.
The OneDer Beers festival will give craft beer lovers the chance to taste one-of-a-kind brews—including Lemont’s own Pollyanna—from 2 to 5 p.m. Saturday, Jan. 10, at Nevin’s, 12337 S. Route 59, in Plainfield.
“Chicagoland craft beer festivals reached an all-time high in quantity and frequency during 2014. With the majority of them following a similar format of serving brewery flagship beers, Ale to the Burbs, an alliance of suburban craft beer bloggers and event coordinators, felt it necessary to give area beer lovers something special and unique to start off the new year,” Ale to the Burbs said in a press release.
Approximately 25 breweries are expected to be part of the event, all following one directive: pour a beer that they never have before.
“It’s been a groundbreaking year in so many ways for the Chicagoland craft beer market,” said Kevin Bastian of Ale to the Burbs. “It’s our goal to kick off 2015 on a high note with a festival that is truly unique, gives brewers a chance to show off their experimental side and gets attendees really excited about what lies ahead.”
Tickets are $35 each, which includes 20 three-ounce beer pours and a commemorative logo pint glass.
Click here to buy tickets.
Sponsors include Lou Dog Events, Beer House, Sovereign, The Beer Cellar, Chicago Brews Cruise, Frank’s Night Out and Spent Grain Society.
Among the breweries scheduled to appear at the event:
- 350 Brewing
- Bucket List Brewing
- Flesk Brewing
- Goose Island
- Imperial Oak
- One Trick Pony
- Slapshot Brewing
- Transient Artisan Ales
- Upland Brewing
- Two Brothers
- Werk Force Brewing
Bhujing was created at Agashi Bhujing centre in 1940 in an area called Agashi, next to Virar which is located on the outskirts of Mumbai. Though it’s not well known outside of the Virar-Vasai area, within the area, its popularity is unparalleled.
Virar is one of the last stops on the Western line of the Mumbai Suburban rail. And Agashi is another 5-odd kilometres from there. I was told by a Mumbai local that the street food in Virar is quite unique and there is something called Bhujing there. Bhujing is prepared in many corners of Mumbai but the one at Agashi Building is where it originated and is still being prepared.
As I was in Mumbai for a few days and this sounded very exciting, I set out for Virar as soon as I got some free time. After an hour and fifteen minutes on a Virar fast train, I landed there. Not very sure of where to go, I took a chance and headed west. I started my hunt from the station but none of the auto guys or shop owners could guide me on where to get Bhujing. I thought maybe it isn’t that common or at least not commercially.
Finally, one auto-wallah told me he would take me to a place which served this dish. This was after half-an-hour of soul searching and having eaten two very average vada pavs near Virar station. I was desperate by now and took the plunge. After traveling 10 odd minutes in the auto, I was having serious misgivings. Where was this guy taking me?
It did cross my mind at this moment that there’s a good chance I might be getting kidnapped but I kept my fingers crossed. The good thing was that the scenery on both sides of the road was quite stunning. And the auto wallah was a rather sweet guy and the scenario didn’t quite give the feel of real kidnapping.
This was Mumbai alright, but very unlike regular Mumbai, the glitz and glam of Bandra, the young and cool of Lokhandwala, the business talk of Nariman point, the chawls (slums) of Mazgaon or even the shanties of Kurla were missing. Instead, there was a rather unusual scape of beautiful green paddy fields and a stunning mountain scenery in the horizon. But this was also Mumbai. I could feel it. It might have been just a little less cosmopolitan but it had the same madness and chaos. Lots of Gujaratis, East Indians, Marathis, the Fisher folk and others who are part and parcel of Mumbai’s social fabric.
Finally the auto-walla stopped. The board in front of me said ‘Agashi Bhujing Centre’. I was there and was so very excited. But the cold reception and unwillingness to let out any information came to me as a surprise. And honestly, it was heartbreaking. All of this for nothing. I was disappointed but wasn’t prepared to quit just yet and so I probed on. Finally the person at the counter directed me to what he called their workshop in the back area. Here I encountered a kind and sweet person who was cooking chicken on a huge charcoal pit. He welcomed me warmly and showed me around.
Agashi Bhujing Centre
The kind man took me through the entire process of how Bhujing is prepared. As I understood it, the chicken for Bhujing is roasted, and some cut potatoes are added to it and then both fried and steamed with onion. Then it’s mixed with nylon poha or flattened rice and a special masala mix.
I know this sounds complicated, so let me explain a bit more in detail – The chicken is cut into small pieces and is first dry marinated along with some cut potatoes and a spice mix of jeera (cumin), turmeric, salt, coriander seeds and sliced potato. It’s then skewered and cooked on charcoal. After that, it’s cooked again with a little bit of oil and sliced onion in a vessel that’s covered with a thali with water on top. This acts almost like a combination of steamer and fryer.
This process leaves you with cooked chicken that is still moist and juicy. Then it’s mixed with a dry ground coarse powder of cinnamon, cardamom, cloves, garlic, green chilly and dry coconut. And finally, the nylon poha, that’s supposed to be the best quality of poha is mixed with the cooked chicken. The end result is truly exceptional and definitely worth the long train ride. Sometimes I still crave Bhujing in my dreams.
About The Author:
Chowder Singh started blogging in November 2011 on Indian street food, small restaurants and hole-in-the-wall kind of places that in spite of producing brilliant quality food, are largely unrecognised outside of their localities. He believes that these are the real heroes of Indian food, who have been consistently putting out their family recipes over many years and now will hopefully get more recognition for the superb work that they’ve been doing.
More articles from Chowder Singh:
The Discovery of Chennai’s Most Unusual Street Food
The 160 Year Old Square Naan of Hyderabad
This Indian Sweet is Being Made for Over 225 Years!
Have You Ever Tried a Kala Burger?
Nankhatai – The Dying Indian ‘Biskoot’
Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
According to Budweiser’s marketing team, puppies and horses just aren’t cutting it anymore. Thanks to the popularity of craft brews, Budweiser has lost its spot as the top-selling American beer brand — in other words, something has got to change. To appeal to the hip, craft-brew-loving crowd, the iconic American beer brand is saying goodbye to its trademark Clydesdale horses and yellow Labradors in search of “younger” marketing tools.
Replacing these adorable spokes-animals isn’t the only thing changing in Budweiser’s new marketing plan. The brewer plans to endorse musicians, focus less on large sporting events, and even sponsor food festivals as an attempt to win the hearts (and stomachs) of young people. Because 50 percent of 20-somethings call themselves “foodies,” this shift in marketing focus is a strategic move — Budweiser hopes to become the hip beer that young adults choose over pricey craft brews. However, we have to admit that we’ll really miss the heartwarming Super Bowl commercials featuring our furry friends. To celebrate their adorably epic run, here are the best commercials featuring Budweiser’s Clydesdales and cute puppies.
Source: Flickr user nanpalmero
Palm Beach knows how to party with style. Witness, for example, the upcoming Palm Beach Food Wine Festival, one of the country’s most celebrated culinary and wine events.
From Dec. 11 to 14, the Four Seasons Resort Palm Beach and other select locations on the storied island of Palm Beach will showcase renowned chef and wine industry leaders. The four-day festival begins with two collaborative dinners held at popular restaurants Buccan and PB Catch Seafood Raw Bar.
Over the following three days, guests can eat their way through dinners, late-night parties, tastings and seminars that feature everything from the official kick-off party at the legendary Breakers to a street food competition that pits Miami chefs against Palm Beach chefs.
The gourmet getaway is part of Four Seasons Hotels Food Wine Festivals, which include similar events in Hualalai and Bangkok. The festival highlights the culinary talents of world-class chefs such as Robert Irvine and Daniel Boulud.
•7 p.m. Dec. 11 — The First Bite at open-kitchen concept restaurant Buccan ($175 per person)
•7 p.m. Dec. 12 — Chef Welcome Party at The Breakers of delish samplings from The Breakers kitchen with world-class wines and specialty cocktails ($125 per person)
•11:30 p.m. Dec. 12 — Late Night Rock hosted by Food Network’s Jeff Mauro at the Four Seasons ($75 per person)
•9 and 10:30 a.m. Dec. 13 — Kids’ Kitchens with Chefs Robert Irvine and Lindsay Autry guiding mini sous chefs through hands-on cooking classes at the Four Seasons Resort ($45 for one child and one adult)
•12:30 p.m. Dec. 13 — Chillin N Grillin, when Cooking Channel host Eden Grinshpan invited Robert Irvine, Elizabeth Karmel and other to reinvent the burger at the Four Seasons Resort’s poolside terrace ($125 per person)
•7 p.m. Dec. 13 — Street Food, which pits five Miami chefs against five Palm Beach chefs in a street food competition in front of the Four Seasons ($125 per person)
•11 a.m. Dec. 14 — Daniel Friends at the Brazilian Court Hotel, where Chef Daniel Boulud takes Sunday brunch to the next level ($125 per person)
•5 p.m. Dec. 14 — Grand Tasting as more than 40 of South Florida’s hottest restaurants serve amuse bouches, wine and trendy cocktails at the shopping courtyard of 150 Worth Ave. ($100 per person)
Specially priced festival packages are available through pbfoodwinefest.com or by calling 561-389-1222.
It’s good to be the king
The King of Thailand gets plenty of birthday celebrations, including one at the Wat Punyawanaram, Melbourne’s Buddhist temple at 4490 Aurora Road.
In honor of King Rama IX’s 87th birthday, the temple will host a food festival that includes an all-you-can-eat buffet.
The event also features Thai dancing and Philippine bamboo dancing.
The birthday bash takes place from 11 a.m. to 2 p.m. Dec. 7.
Tickets are $12 in advance and $15 at the door for adults and $5 for children 6 to 13. Kids 5 and younger are admitted free.
To purchase tickets, call 321-432-8422, 321-432-8710 or 321-255-1465.
Why walk when you can krawl?
Wreck the halls during Krampus Night Full Moon Holiday Pub Krawl at 7 p.m. Dec. 5 in downtown Melbourne.
Krampus, the antithesis of St. Nick, is not a nice guy, but he does know how to have a bad old time.
His party starts at 7 p.m. at Meg O’Malley’s, where you get your first drink, and is followed by Vapor Hookah Bar and Social Club, Matt’s Casbah and Chumley’s Depot before ending at Debauchery, where a costume contest will be held before the bash ends at midnight.
$13 buys five drinks, one at each stop. Tickets will be available at all stops, while supplies last. You do not have to buy a ticket to participate, but you must be at least 21 years old to buy them. A single ticket may be shared.
Gary “Madhatter” Haas is orchestrating the pub crawl. His MadHatter Promotions hosts cutting-edge parties and social events, primarily for adults.
For more details, call 321-543-1346 or email Gary@MadHatterPromotions.com.
The wine is fine in California
Café Margaux, 220 Brevard Ave., Cocoa Village, will host a seven-course California wine dinner at 6:30 p.m. Dec. 4 and 5.
The menu includes crimson lentil and chorizo soup, Alaskan salmon in puff pastry and lemon Madeira lobster sauce, tangerine roasted Muscovy duck, rosemary and meaux mustard seared beef tenderloin and raspberry macadamia gateau.
For full menu, see margaux.com.
Cost is $95 per person. Reserve at 321-639-3922.
The theme is Fire Ice for the ninth annual Celebrate Brevard Food Wine Tasting Extravaganza from 5:30 to 9 p.m. Dec. 5 at St. Joseph’s Catholic Church, 5330 Babcock St., Palm Bay.
Enjoy samplings of international cuisine, wine tasting, door prizes, cooking demos and music.
Advance tickets are $20, available at the Greater Palm Bay Chamber of Commerce website, or at 4100 Dixie Highway, Palm Bay. At the door, tickets are $30.
For more information, call 321-951-9998 or see greaterpalmbaychamber.com.
It’s Greek to me
The St. Katherine Ladies Philoptochos Society love to bake Greek pastries, and the ladies of the club would love it if you would purchase some of their homemade goodies for Christmas, since all proceeds from the sale of the baked goods will benefit local and national charities they support.
For more information, call 321-259-2754 or 321-254-1045 or see saint-katherine.org/philoptochos.html.
St. Katherine Green Orthodox Church is at 5965 N. Wickham Road, Melbourne.
Sample the wine
Green Turtle Market will host a holiday wine party so you can sample this season’s best wines from 4:30 to 7:30 p.m. Dec. 5.
Green Turtle Market is at 855 E. Eau Gallie Blvd., Indian Harbour Beach. For more information, call 321-773-2001 or see GreenTurtleMarket.com.
- Full Moon Bar-B-Que food truck hits the streets of Birmingham this week
- Food truck disappears, adding to family’s turmoil
- Food truck or restaurant? Some operators say both
- Gourmet Night Market Serves up Street Food in Mt Maunganui
- Montreal Needs A Winter Street Food Market At Place Des Festivals On Saint …
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