Mar 6, 2015
Kim Rivers

Downtown Cary set for food truck events

The Town of Cary has announced the dates for its food truck rodeo known as the Chatham Street Chowdown, while food trucks will now have a presence at Final Fridays.

The town’s food truck rallies, which started last year, will take over West Chatham Street in downtown Cary with 15 food trucks and a beer and wine garden. There will be seating available and live music.

They will be held Sunday, April 19, noon to 4:30 p.m.; Sunday, July 26, 5 to 9:30 p.m.; and Sunday, Oct. 4, noon to 4:30 p.m.

In other food truck news, there will be a food truck every Final Friday of the month in downtown Cary, starting this month.

Humble Jessica McCarthy, co-owner of The Humble Pig food truck, has been one of the coordinators of Downtown Cary Food Flea, which brings artisans, live music and food trucks to downtown the second Sunday of the month.

She said she wants to promote bringing food trucks to downtown Cary and to grow the local food truck scene. American Meltdown, which has gourmet grilled cheese, is the first truck to come Friday, March 27.

The food trucks will plant themselves in the parking lot of Gather, 111 W. Chatham St., from 5 to 9 p.m., weather permitting. Indoor and outdoor seating will be available at Gather and Pharmacy Beverage on East Chatham Street when it opens.

Upcoming trucks include Deli-icious, the Humble Pig, Bam Pow Chow and Pie Pushers. Follow @Dtcfoodtrucks on Twitter or go to to find out the food truck of the month.

Downtown Cary Food Flea will be at Ashworth Village, 200 S. Academy St., from noon to 4 p.m. Sunday, March 8. Go to for details.

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Mar 6, 2015
Tim Lester

Unique Japanese street food on the Vegas Strip

The Yusho menu is mostly small plates divided intoA trio of the buns, served taco-style on folded ovalsThe charred eggplant on this bun is paired with slicedYusho has a long sake list with detailed, helpful descriptions,Crispy chicken skin is served like nachos.The shishito peppers are a riff on a classic SpanishThe signature pork ramen comes topped with a pork shoulderIn the style of Tokyo's many back-alley yakitori stands,Yusho is one of the only restaurants in the countryDesserts include homemade mochi, a sticky rice wrapperThai curry-flavored soft ice cream with pistachios

The scene: There is no shortage of Japanese food in Las Vegas, where every casino resort has at least one such eatery, along with plenty of options off the Strip. But there is nothing quite like Yusho, a spin-off of a Chicago-based restaurant group. The concept is claimed to be a celebration of Asian street food, and while this gets a bit lost in translation, Yusho does offer an innovative small-plate sampling approach, serving many unique and traditional Japanese dishes less common in this country, albeit with a fair amount of creative license. It boasts a very different menu from its Japanese neighbors, done in a welcoming atmosphere without any of the pretense that typically accompanies such attempts at more authentic and less discovered specialties. This is a fun, lively and casual way to explore an entirely new side of Japanese dining.

The location is vital to this vibrant sensibility. Yusho is part of the recent redevelopment of the front of the Monte Carlo casino resort into a lively urban streetscape. This is turn is part of a bigger trend sweeping Las Vegas, which is suddenly embracing the outside with an al fresco sidewalk aesthetic. Up and down the Strip, open-air developments like LINQ, Grand Bazaar Shops and the under-construction The Park are inviting visitors to leave the dark vastness of the casinos, and Yusho is part of this movement. Parent MGM Resorts blew out the front of its adjacent New York New York and Monte Carlo hotels to add bars and restaurants right on Las Vegas Boulevard, and Yusho is one of several surrounding the new Monte Carlo Plaza in front of the casino, complete with fountains and used for everything from outdoor live music at night to morning public yoga classes. Yusho has outdoor seating and a portable bar, with entrances from both outside and inside the casino, making it an inviting destination for all visitors, not just Monte Carlo guests, a place to rest your feet and fill your belly during a Strip crawl.

Inside there are two main dining rooms separated by a bustling bar and semi-open kitchen. It has a modern industrial feel, with high ceilings, concrete floors and caged light bulbs you’d expect to see in a coal mine. Tables are heavy wood, chairs metal, walls brick, art whimsical, and one wall gets Japanese anime cartoon figures projected onto it. The fast casual service gives it a pub feel, especially when coupled with the extensive drink side of the operation. The jeans and T-shirt-clad staff seems to be trying too hard to be hipster, but are surprisingly well informed about the complex food and very helpful in making decisions from the vast menu. Yusho has been quickly embraced since it opened last year and won a slate of accolades including Best Ramen in Vegas from 7 Days and Best New Strip Restaurant 2014 from Las Vegas Weekly.

Reason to visit: Pork ramen, assorted buns, crispy chicken, cocktails and sake

The food: The menu can be described in one word: ambitious. It’s also a bit all over the place, but there are some real gems waiting to be discovered. The focus is on small plates, but not entirely, and the menu is divided into sub-categories like “buns,” ranging from standbys like pork shoulder to oddities such as crispy cod (with cucumber, watercress and sesame), panko fried oysters (with curry and fennel) and charred eggplant (with peanuts, plum and Japanese mint). Buns are served “taco style” on a folded oval shell of soft, fluffy warm dough, and these are illustrative of the gourmet take on comfort food Yusho employs: Even the most straightforward-sounding dishes are prepared with a lot of attention to detail in terms of the layering of tastes and textures, while most sauces and garnishes are made from scratch in-house. For example, the crispy chicken bun is especially good, fried, marinated, and then fried again with a breading recipe that includes crushed corn flakes. It’s untraditional but a great crispy, tasty exterior perfectly accented with a spicy aioli and thin sliced cucumber.

In a street-food homage to the back-alley yakitori stands found throughout Tokyo, the menu has a lot of things that are skewered and grilled, including exceptional marinated grilled lamb skewers served with a pile of spice powder for dipping and a side of yogurt dill cucumbers, a combination that tastes much better than it sounds. The skewering even carries over into the ramen section of the menu, another modernized take which has become a fan favorite here, seven distinct varieties of noodle soup containing everything from chicken meatballs to lump crab meat, plus a dozen “add it” options to customize any of the ramens. The pork ramen has become the Yusho signature, topping a large bowl of noodles, broth and vegetables with a unique fried stuffed pork shoulder croquette skewer. The broth is extremely flavorful and deep, with dried bonito flakes adding a seafood layer to a pronounced meaty pork taste, made even richer by the addition of a soft cooked egg in it, which you burst and mix in – this is a really good dish, and quite substantial by “small plates” standards.

Other sections of the menu include Snacks Sides, with things like assorted Japanese pickles, miso soup and a kimchi medley; and Crispy, with chicken drumettes, fried crispy chicken skin and vegetable tempura. The Grilled section is more a slate of main courses, with everything from a steak to a plate of grilled shishito peppers, more like something you’d find at a Spanish eatery, but done in a Japanese style with ponzu sauce, lemon and shallots. Even the desserts are elaborate and inventive. Most Japanese restaurants serve mochi (ice cream-stuffed balls of rice dough) that they buy frozen, but Yoshu makes theirs from scratch and the flavors are intense, like the passion fruit. The soft-serve Thai curry ice cream with pistachios and melon won’t be everyone’s cup of tea, but it is different and well-made.

Not everything on the menu is perfect or authentic, and I didn’t care for the crispy chicken skin, which sounded better than it tasted and looked like a plate of greasy nachos. I could also have skipped Yusho’s take on okonomiyaki, a pancake of flour batter and shredded cabbage topped pizza style, a very popular and tasty comfort food in Japan that is rarely seen anywhere in this country, even in the most Japanese urban enclaves. Their take was smaller, thicker and topped with too many bean sprouts, salmon and bonito flakes – but at least they serve it. This sort of sums up Yusho, which sometimes tries too hard to do too many things, but does most of them well and certainly differently.

In this vein, it’s worth noting that a big part of the theme revolves around drinks, with a similarly unique take. In Japan, just about every bar and restaurant has whisky highballs, a mix of whisky and soda water, on tap, wildly popular but unheard of in this country. Yusho lacks this classic, but in a similar vein offers half a dozen bizarre cocktails on draught, including a gin and sake blend with lemon and a citrus, or a Jasmine tea and sochu (Japanese spirit distilled from rice) combo. There are tons of sakes by the glass and bottle, Japanese beers, and all in all the beverage program is as eclectic and semi-authentic as the food menu. Between these, the chief appeal of Yusho is experimentation with lots of things you just won’t see at other Japanese restaurants, in Vegas or anyplace else.

Pilgrimage-worthy?: No, but a good, fun and very different place to eat on the Strip, especially if you want to eat outside.

Rating: Yum! (Scale: Blah, OK, Mmmm, Yum!, OMG!)

Price: $$ ($ cheap, $$ moderate, $$$ expensive)

Details: 3770 Las Vegas Boulevard South, Las Vegas; 702-730-6888;

MORE: Read previous columns

Larry Olmsted has been writing about food and travel for more than 15 years. An avid eater and cook, he has attended cooking classes in Italy, judged a barbecue contest and once dined with Julia Child. Follow him on Twitter, @TravelFoodGuy, and if there’s a unique American eatery you think he should visit, send him an e-mail at Some of the venues reviewed by this column provided complimentary services.

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Mar 6, 2015
Terri Judson

Uncork fun in the sun at the 29th Annual Sandestin Wine Festival

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NW Florida’s Largest Wine Festival at Sandestin Golf and Beach Resort in April

MIRAMAR BEACH, FL, March 5, 2015 /PRNewswire/ - The 29th Annual Sandestin Wine Festival takes place April 16-19 and today event organizers announced the four-day lineup of events, tastings, entertainment and more. The event is the longest-running and most established in Northwest Florida and is presented by Coastal Living magazine.


The Sandestin Wine Festival at Sandestin Golf and Beach Resort has become a tradition over the years and widely renowned as the “Kentucky Derby of Wine Festivals.” The thoroughbreds for the festival have always been the daily Grand Wine Tastings in the Village of Baytowne Wharf. The tastings will feature the pouring of hundreds of domestic and international wines on Friday, April 17 from 5-8 p.m. and Saturday, April 18 from 1-5 p.m.  

The festival uncorks all the fun on Thursday, April 16 with the official Sandestin Wine Festival Kick-Off Party at Rum Runners located in the Village. The event starts at 5 p.m. and is presented by Mercer Wine Cellars. Enjoy food tastings, wine samples and a special presentation by winemaker Jessica Munnell from Mercer Wine Cellars. Each night of the wine festival showcases special wine dinners from quality Village restaurants including Marlin Grill and Poppy’s Seafood Factory, among others. Also, on Friday night enjoy live music from Nashville rising star Maggie Chapman and local favorite Free Monica.

Saturday VIP ticket holders will enjoy an exclusive midday VIP event from 11 a.m.1 p.m. at the Terrace Amenities Deck in the Village and will feature a “Base to Bubbles” wine seminar presented by Coastal Wine and Spirits. Learn the basics of champagne, including the importance of grapes, and influences of terrain and climate when creating the perfect vintage. Marlin Grill will accent the experience will special appetizers with musical performances from Maggie Chapman and the duo Elenowen, who captured immediate fame after appearances on the inaugural season of NBC’s The Voice.

Saturday’s Grand Wine Tasting will feature vineyard representatives from around the globe and will provide a rare opportunity to learn about the finest appellations from all major wine producing countries in terms of varieties, styles and price ranges. Entertainment for the Saturday tasting will feature Chris Roberts Trio and Elenowen.

The weekend events for the Sandestin Wine Festival start with a twist, plus some postures and poses. Get your downward dog on for a first at the festival. The Mind, Body and Beach cleanses the spirit, if not the palette with a special yoga on the beach session presented by Spa Sandestin starting at 7 a.m. Saturday, April 18. Enjoy yoga and beautiful white sand beaches of South Walton all capped off with mimosas to start the day.

Back by popular demand this year is the Seafood and Lunch Cruise aboard the Solaris from 12-3 p.m. on Friday, April 17. Enjoy a special dockside reception at Baytowne Marina, then board the vessel for the 2nd Annual Champagne and Seafood Voyage. Enjoy a four-course seafood menu prepared by Solaris chefs as experts from Coastal Wine and Spirits pair the savory selections with premium champagnes.

Cap off the festival with a real treat and amazing views. The Sandestin Wine Festival Brunch on the Bay takes center stage 10 a.m.2 p.m. Sunday, April 19 at Baytowne Marina. Guests can choose from a wide variety of fresh, seasonal brunch items, live music and free flowing sangria, margaritas and mimosas.

The ABC Fine Wine Spirits Retail Tent will be open daily throughout the festival and located at the entrance of Baytowne Wharf. Anyone can enter to purchase their favorite wines without ever having to leave the event.

Sandestin Golf and Beach Resort also provides the convenience of having accommodations that are steps or a convenient complimentary tram ride away from the festival. Packages with discounted accommodations and tickets are available with savings up to 25% off (code: WINE15). Call 866.91.BEACH to talk to a reservation specialist.

Chief sponsors of the 29th Annual Sandestin Wine Festival include Coastal Living magazine, Visit South Walton and ABC Fine Wine Spirits.

Proceeds from the event will be donated to The Fisher House, a worthwhile organization that provides free or low cost lodging to veterans and military families receiving treatment at military medical centers and Sandestin Foundation for Kids, making a meaningful and positive difference in children’s lives.

For more information about tickets and a full schedule of events for the 29th Annual Sandestin Wine Festival, visit People are invited to follow festival the event on social media using the hashtag #SandestinUncorked and the Sandestin Wine Festival Facebook page.

About the Sandestin Wine Festival
The Sandestin Wine Festival is the longest, continuously running wine festival in the Southeast. Thousands of people enjoy festival events including Sparkling Wine and Holiday Lights in November, plus Wine Dinners, Seminars and Grand Wine Tastings in April. For information, visit

About Sandestin Golf and Beach Resort
Sandestin Golf and Beach Resort is a major destination for all seasons and all ages, and was named the #1 resort on Florida’s Emerald Coast. The resort invites guests to a world of 2,400 acres and 30 charming neighborhoods featuring more than 1,250 Destin vacation rentals, condominiums, villas, town homes and the best in Destin hotel accommodations. As a member of Visit South Walton and Visit Florida, the resort features more than seven miles of beaches and pristine bay front, four championship golf courses, 15 world-class tennis courts, 19 swimming pools, a 113-slip marina, a fitness center and spa, meeting space and The Village of Baytowne Wharf, a charming pedestrian village with events, shopping, dining and nightlife. People are invited to download Sandestin’s APP for iPhone and Android devices, or become a Facebook Fan or Twitter follower for the latest events and news.

SOURCE Sandestin Golf and Beach Resort


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Mar 5, 2015
Freddie Kitson

What a week it’ll be!

For an annual event only in its fourth year, Tampa Bay Beer Week feels like a long-running institution. It’s when the bay area’s bars, breweries, restaurants, retailers and distributors come together to celebrate our thriving local beer scene, with events running Saturday through March 15. It’s become so sprawling, there’s no way to go to all the events. Here are four obvious must-attends, and four others that are flying lower on the radar but still worth a visit. For a complete list of Tampa Bay Beer Week events, go to — Justin Grant tbt* correspondent

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Florida Brewers Guild Craft Beer Festival: This is the kickoff festival to Tampa Bay Beer Week, and it’s consistently one of the most heavily attended events. It’s a chance to try beers from all over Florida, with many bay-area breweries in attendance. $65 VIP (early admission at 1 p.m.), $45 advance general admission, $50 day of event, $10 designated driver (at gate only). Buy tickets at 2 to 5 p.m. Saturday, Cotanchobee Fort Brooke Park, 601 Old Water St., Tampa. (813) 274-8615.

Best Florida Beer Championship Brewers Ball: Best Florida Beer is a nonprofit organization dedicated to promoting Florida beer, both commercial and home-brewed. The BFBC Brewers Ball is where you get to try the best of both, including the Best of Show winners from the Best Florida Beer Homebrew Championships, as well as the Gold Medal winners from the BFBC commercial competition. In addition to award winners and other special beers, there will be a homebrew keg competition, live music and beer-filled raffles. $50. Noon to 5 p.m. Sunday, Cotanchobee Fort Brooke Park, 601 Old Water St., Tampa. (813) 274-8615.

Blood, Sweat, and Beer Movie Screening: The Florida premiere of this new documentary follows its world premiere at the DC Independent Film Fest. Blood, Sweat, and Beer focuses on two craft breweries, one in its infancy and the other dealing with a business-threatening lawsuit. The filmmakers will be in attendance to answer questions about their film. $10, includes one beer. 7 p.m. March 12, Mad Beach Craft Brewing Company, 12945 Village Blvd., Madeira Beach. (727) 362-0008.

Cycle Brewing Barrel-Aged Day: Cycle is waiting until the last minute to announce the final details of this one, but it should be a doozy. If you’ve been to any of the brewery’s previous barrel-aged beer festivals, you know what to expect: tons of highly sought barrel-aged brews and a courtyard filled with lush foliage to enjoy them in. These beers can be incredibly tough to get your hands on, and this is a chance to try them all, in one place. Tickets are limited to the first 250 people, and food will be available via Peg’s Cantina. March 13, time and ticket price TBA. Peg’s Cantina, 3038 Beach Blvd. S, Gulfport. (727) 328-2720.

Potential sleeper hits

Luekens Liquors Cellar Release: Throughout the year, savvy beer nuts drop everything to get to their local beer store when something rare arrives. Luekens always holds a few of those kinds of hot bottles in the back, but here’s another chance to grab scarce brews from Tilquin, Prairie, Anchorage, Mikkeller, Cigar City, Drie Fonteinen, Cantillon and more. No fighting over that 375 of Rosé de Gambrinus, please! Free admission. 5 p.m. Monday, Luekens Liquors Dunedin, 944 Patricia Ave., Dunedin. (727) 734-3068.

Cheers to Belgian Beers!: Tampa’s Independent Bar Cafe specializes in Belgian beer, but this is a chance to get even closer to the source, with reps from St. Bernardus, La Trappe, Rochefort, Duvel and others on hand to discuss the history of various Belgian brands and styles. $20 gets you a commemorative glass and 10 tasting tickets and — oh, yeah — did I mention that they’re busting out a few bottles of Cantillon at this thing? 7 to 9 p.m. Tuesday, Independent Bar Cafe, 5016 N Florida Ave., Tampa. (813) 341-4883.

Special Hoperations Takeover at Coppertail: Homebrew club Special Hoperations will take over the upstairs area of Coppertail’s expanded tasting room, and for $10 you get a Special Hops tasting glass and three hours to fill it with as much homebrew as you can. It’s a chance to try beer from folks that may be brewing your store-bought stuff some day, and you get to be among the first to check out Coppertail’s new digs. If the homebrews inspire you, Special Hoperations will be offering a reduced membership fee to the club for this night only. $10. 6 to 9 p.m. Wednesday, Coppertail Brewing Company, 2601 E Second Ave., Tampa. (813) 247-1500.

Tampa Bay Brewing Company Night of Wood and Green Bench Foeder for Thought: These barrel-aged beer festivals from Tampa Bay Brewing Company and Green Bench will be unpredictable, and therefore exciting. TBBC will feature eight one-off brews, all wood- and barrel-aged, with brewing staff on hand to talk shop. The beers are one of a kind and very limited, sold individually by the pour. Green Bench will be focusing on 100 percent oak-fermented wild and sour beers, featuring a variety of house brews and more. $65 gets you unlimited tastings, while an additional $10 gets you a bottle of Green Bench’s Famous Flying Zacchinis, a dark farmhouse ale foeder-fermented and apple brandy-barrel aged for a year, and bottle-conditioned with wild yeast. Phew. Night of Wood: Free. 5 to 11 p.m. March 12, Tampa Bay Brewing Company, 1600 E Eighth Ave., Ybor City, (813)247-1422. Foeder for Thought: $65-$75. 4 p.m. to midnight March 13, Green Bench Brewing Company, 1133 Baum Ave. N, St. Petersburg, (727) 800-9836.

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Mar 5, 2015
Jim Benson

Tidbit, Portland’s newest food cart pod, feels just right (photos)

Follow the patio lights that wrap around Tidbit, Portland’s newest food cart pod, to where they meet, at the top of a metal pole near the middle of a gravel-lined beer garden. Here you can rightly claim to be at the very heart of a half-dozen Portland trends: food carts, craft beer, targeted development, parking complaints and hipster hot dogs.

The 15,000-square-food pod in Southeast Portland was designed by Christina Davis and Aaron Blake, the team behind Trifecta and Bollywood Theater, and built on a once-vacant lot. There’s room for about two dozen carts, most hawking food, others offering coffee, jewelry, beer or vintage clothes (the last from a retrofitted double-decker bus, no less).

It all feels vaguely inevitable. Of course it’s a cart pod, because Portland, and of course it’s on Division Street, Portland’s trendy new restaurant row. Of course there are parking complaints, even here in one of the bike-friendliest neighborhoods in America. Of course there’s a craft beer cart, and of course they make their own beer, and of course the first two offerings are peanut butter porter and marionberry ale, and of course they recommend you “try them together.” Of course, of course, of course.

For those here to eat — rather than shop, sunbathe or drink beer — Tidbit’s collection of nearly 20 carts range from good to very good. None would crack my list of Portland’s 10 best carts, but there aren’t any duds, either. Wander the lot and you’ll find good tacos (Azul Tequila Mexican Taqueria), meaty salads (Garden Monsters), Indian curries (Saffron Indian Kitchen), Hawaiian-Korean fusion (Namu) and straightforward Thai (E-San). Many of these, and more, are second or recently uprooted locations of already established carts.

Two hotdog carts — Timbers Doghouse PDX and Dog Town — sit side-by-side, though both were closed on my two most recent visits. A coffee cart, Dogbone Farm, was being loaded onto a trailer and hauled away, apparently for a cameo appearance on NBC’s “Grimm.”

When I go back, it will be for the roasted potatoes with horseradish cream at Ingrid’s Scandinavian Food; the stewed chicken at Love Belizean; the umami-bomb tsukemen ramen at Hapa PDX; the tender takoyaki at Buki; the crisp, wood-fired margherita pizza at Pyro Pizza; and the pressed Cubano sandwich from its sister cart, Pyro’s Wich Wiches. For cart fans who have developed a case of waffle fatigue (raises hand), the Dutch-style Powdered Dream at Smaaken — crisp yet chewy, smothered with maple butter, dusted with powdered sugar — was probably my favorite bite at the pod.

So sure, it might feel obvious. But on the kind of sunny Saturday that would make a visiting Bostonian pack up and move to Portland, with young families sharing picnic tables and sipping Belgian dubbels and Double IPAs as a guitarist in wraparound shades sang Top 40 hits … well, Tidbit just feels right.

Find Tidbit at the corner of Southeast Division Street and 28th Place. Check social media for individual cart hours.

– Michael Russell

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Mar 5, 2015
Freddie Kitson

Zipline expansion to more than double brewing capacity

To know how successful Zipline Brewing Co. has been, it helps to know what its goals were when it opened in 2012.

Co-founder Tom Wilmoth said the company’s goal was to be producing 3,000 barrels of beer a year by its third year in business.

Last year was its second year in business, and it actually produced 4,000 barrels.

This year, thanks to a major expansion it just undertook, Zipline will have the capacity to produce 8,000 barrels of beer at its facility at 2100 Magnum Circle, Suite 1, which is near U.S. 77 and West O Street.

“We’re pretty excited about that,” Wilmoth said.

The expansion involves three new 80-barrel fermenter tanks that will allow Zipline to brew bigger batches and some new bottling equipment that will increase speeds on the bottling line by 125 percent. All the equipment is in place and should be operating at full speed sometime this month, Wilmoth said.

The new capacity doesn’t mean Zipline will double its production this year, however.

“We’re trying to grow sustainably,” Wilmoth said.

Zipline earlier this year signed a distribution agreement that put its beers into Sioux Falls and other cities in eastern South Dakota. Zipline beers also are distributed in western Iowa.

But don’t expect to see the brewery expanding any farther afield for the time being.

Wilmoth said Zipline will work to fill in some distribution holes in northwest and northeast Nebraska, but otherwise, the brewery plans to concentrate on gaining more market share in its core markets of Lincoln and Omaha.

“We’re really trying to focus locally,” Wilmoth said. “Our motto is to go deep rather than wide.”

Another focus in 2015 will be the health of co-founder Marcus Powers.

Powers, who is 30 and has two small children, was diagnosed at the beginning of the year with acute myeloid leukemia, a type of blood cancer.

Wilmoth said Powers has treatments one week every month and “pops in about every three weeks or so” at the brewery when he is feeling well.

“Everybody knows and loves Marcus and his children, and when he shows up it’s really a great morale boost for everyone,” Wilmoth said.

In an email, Powers said his cancer has already gone into remission, “so I hope to back on the ground within a few months.”

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Mar 5, 2015
Kim Rivers

You can now order a $10 foie gras slider from a food truck

Would you eat foie gras from a food truck?  Now that the California ban on foie gras has been lifted, the duck livers are everywhere, including in Rose Lawrence’s pop tarts, and now, on the Fair Game food truck. 

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A recipe for Rose Lawrence's foie gras pop tarts (you're welcome)

The truck — which is known for serving a variety of game, including wild boar sausage — is making an appearance at Westchester First Fridays. And chef Jean-Paul Peluffo is bringing foie gras.

Peluffo is using foie gras from Rougie in Canada to make a foie gras slider with apple chutney, iceberg lettuce and microgreens on a brioche bun ($10). You can add lobster to the slider for another $10. 

When we asked the French chef why he decided to serve foie gras from his food truck, he had this to say: “Because we serve fair game. Whatever is game and meat, that is what we do.” 

And there you have it. 

The truck will be serving sliders from 4 to 9 p.m. 

6200 block of West 87th Street, Los Angeles, (714) 880-8301,

I really like sliders, and pickles. Follow me on Twitter @Jenn_Harris_ 


Copyright © 2015, Los Angeles Times

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Mar 5, 2015
Kim Rivers

Pasco Vendors Gear Up for Food Truck Friday


Published Wednesday, March 4th, 2015

NEWS RELEASE from: Pasco Specialty Kitchen

PASCO, WA–With less than three days until the first ever Food Truck Friday, the excitement is building.  Mobile vendors Backyard Grub, King of Dogs, Swampy’s BBQ, Uncle Bros Fish Fry and WEice will hit the streets this Friday, March 6th, from 11:00 a.m. -2:00 p.m. in Downtown Pasco at the Pasco Farmer’s Market, to serve up all kinds of handmade, homemade and down-home eats for grab n go lunch.

The variety and value at Food Truck Friday is tough to beat.  Each vendor will offer a Lunch Special for $4.95.  Hotdog vendor, King of Dogs will offer up a classic hotdog featuring the select Hebrew brand and a soda or bottled water.  Personalize it with a wide selection of trimmings at no extra cost.  WEice, the gourmet ice treat business that takes the ordinary shaved iced concept to a whole new level will feature decadent dishes such as Caramel Apple with swirls of homemade caramel and loaded with chunks of apples.  An eight ounce size sells for $3.00 and a 16 ounce size for $5.00.

Pasco Specialty Kitchen (PSK), a project of the Downtown Pasco Development Authority (DPDA), developed the formal program to create an off-season business opportunity for its Mobile Vendor Unit (MVU) clients and build new revenue channels to help sustain PSK, a non-profit, certified commercial kitchen. “We created a formal program that provides a 360 solution to the mobile vending niche in the Tri-Cities.  A consistent and convenient business location, a low cost of entry and ongoing marketing support,” said Marilou Shea, Pasco Specialty Kitchen Director.  A mobile vending educational series targeting would-be and existing mobile vendors is also in the works.  It will be held in the near future at Pasco Specialty Kitchen for a nominal fee and feature successful mobile vendors who will share best practices on everything from operations to social media marketing.

That integrated program approach has already garnered interest from another community organization.  The Port of Pasco reached out Pasco Specialty Kitchen to develop a similar program for its riverfront development at Osprey Pointe.  “Osprey Pointe is a great location but it’s just starting to grow. We need food service to attract the businesses we want and mobile vendors offer an opportunity to serve the growing worker population at Osprey Pointe and Big Pasco. It would be great if we could build off of the anticipated success of Food Truck Friday to continue growing Osprey Pointe,” stated Gary Ballew, Director of Economic Development and Marketing at Port of Pasco.  “Pasco Specialty Kitchen’s program offers a turn-key solution that meets our needs–they know food and have an existing mobile vending clientele.  We see it as a win-win for the port and our tenants, PSK and small food businesses in the Tri-Cities.”

The Tri-Cities community and surrounding area is well represented with the five initial Food Truck vendors coming from a combination of Pasco, Kennewick and Burbank.  Three new vendors are slated to open on or before April 1 including one from Benton City.

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Mar 5, 2015
Tim Lester

Eat Falafel queen Josline Coorey brings her Lebanese street food to Glebe

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Mar 5, 2015
Kim Rivers

There’s a Food Truck Called "Pho King Awesome"

phokingawesome.jpg you are.
Yes, there’s a new food truck roaming the streets of Long Beach called “Pho King Awesome” which follows Pho King Way in Mission Viejo and many other phở purveyors who name their restaurants so that it ends up sounding like an obscene verb in the present participle.

But Pho King Awesome doesn’t seem to be just a pho truck. Along with bowls of pho, Pho King Awesome also offers a fried rice they’ve dubbed “phunky”, Asian tacos, Asian Cajun chicken, “Spamusushi”, and egg rolls.

You can check out a very confusing calendar they’ve put up on their website to see where they’ll be next. I’m less curious about that name and more how they get the pho broth not to slosh around and scald them when they’re on the road.

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