Browsing articles in "food trucks"
Nov 22, 2013
Kim Rivers

DOH: Just 18% of food trucks inspected

EAST PROVIDENCE, R.I. (WPRI) — “Rolling restaurants” and their tasty, cheap treats are taking over the streets of many cities and towns across Rhode Island, but Eyewitness News has learned only a fraction of them are regularly checked by health inspectors.

Commonly known as food trucks, the popularity of these rolling restaurants have skyrocketed over the past few years, especially in big cities.

In Rhode Island, food trucks are crowding city street corners in record numbers. According to the Rhode Island Department of Health (HEALTH), the total number of active food trucks in the state has nearly tripled in the last eight years, from 105 state-registered rolling restaurants in 2005 to 350 in 2013.

As the food truck industry continues to boom, Eyewitness News discovered a high percentage of licensed food trucks are not being inspected annually.

Each new truck or cart is required to submit to an initial inspection from the Health Department before the owners can obtain a license to serve food. But records obtained by Eyewitness News found most food trucks are never inspected again. Of the 350 food trucks registered in the state, only 63 were inspected by state health officials last year.

“We obviously would like to see it higher,” said Ernie Julian, the Director of Food Protection for HEALTH, about the 18% inspection rate. He said the department inspects restaurants as often as its resources will allow, and that inspectors focus on following up with those restaurants with previous violations.

“We look at what’s the highest risk for causing illness,” he said. “Would we like to be there more often? Absolutely.”

Although health officials say most food trucks are clean and up to code, some of the 63 inspections performed last year yielded reports of unhealthy practices.

These violations included:

  • Food stored on the ground
  • Food truck lacking hot water
  • Failure to sanitize equipment and utensils
  • Raw beef stored over cooked food

Julian told Eyewitness News HEALTH recently hired 10 additional health inspectors, which he said will help ensure more restaurants and food trucks are inspected in the future.

Additionally, health experts urge food truck visitors to always check their food before eating. They say to make sure the food is “steaming hot” and cooked thoroughly, and that the person preparing it is wearing gloves.

Copyright WPRI 12

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Nov 22, 2013
Kim Rivers

NYC Food Truck Lunch: Spicy Pork Ramen From Bob & Jo

NEW YORK (CBSNewYork) – With the cold weather, conditions are perfect for ramen. Bob Jo recently brought back this soup noodle dish on their winter menu.

There are a lot of goodies in ramen, and you can get beef, chicken, spicy pork or tofu to go along with everything else. We went for the spicy pork.

It was $9 for ramen alone, and $10 for a Ramen Combo, which comes with 4 dumplings. How can you say no to 4 dumplings for $1? (Hint: We can’t.)

The dumplings were fried and crispy, with a ground meat and chive filling. They were small, and came with a small salad (but were only 25¢ each).

(credit: New York Street Food)

(credit: New York Street Food)

As we said, there are lots of ingredients in Bob Jo’s ramen. This includes carrots, bean sprouts, cabbage, scallions, noodles, cilantro, and our favorite part of the dish, half a hard boiled egg. (Don’t know why they can’t give you the whole egg.)

Our second favorite part of the dish was the spicy pork, which had a tiny bit of sweetness (from a mirin marinade probably) and a nice kick. It wasn’t too spicy, but just right.

The noodles were on the soft side, but served as an ok base. We would prefer the noodles a little firmer.

The broth was tasty, especially after the spicy pork bathed in it on the way back to the office. Without spicy pork, the broth would not have been spicy.

You can find Bob Jo on Twitter here or on our Mobile Munchies Twitter feed.

With winter well on its way, we’ll try to bring you more cold weather dishes, like Bob Jo’s ramen noodle soup.

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Nov 22, 2013
Kim Rivers

Flying Stove food truck gets national attention

Flying Stove food truck gets national attention

A Forbes.com article posted on Mondayputs Wichita’s own The Flying Stove on a list of “25 of the coolest” food trucks in America.

Though the list is not definitive, says author Karsten Strauss in the intro, it’s a “collection of some of the finest and more successful food trucks in the land.”

Jeff Schauf, who owns the truck with his chef brother Rob Schauf, said he had absolutely no idea how the truck made the list. He heard about it like everyone else did – on Facebook.

“It’s pretty cool when you work hard and someone notices, even if you don’t know how they noticed,” he said.

In other Stove news, the boys and their food truck buddies plan to gather Sunday from 11:30 a.m. to 2:30 p.m. for their monthly Food Trucks at the Fountains event at WaterWalk, 515 S. Main. It’s supposed to be cold outside, so this month’s installment won’t have any outdoor extras, but several trucks will be there serving lots of hot food.

Larry Bud’s going ‘Duck Dynasty’

The night before Thanksgiving is always a big night for Larry Bud’s, said owner Will Harmon. People are in town visiting their kinfolk and need to lube themselves up for family interaction with some beers, etc. The bar is always packed.

This year, Harmon decided to add a twist to the Thanksgiving eve festivities and took inspiration from his favorite show – “Duck Dynasty.” On Wednesday, Larry Bud’s two Wichita locations will be putting on “Duck Dynasty” parties and are asking attendees to come dressed as characters from the show. Camouflage is encouraged, and prizes for the best costume include a session of machine gun shooting.

“I like ‘Duck Dynasty.’ I like to blow things up. I like to shoot things. And I like to dress in camo,” Harmon said, explaining how he came up with idea for the event.

The evening will include live music, costume contests for individuals and groups, “Duck Dynasty” prizes from Gander Mountain and more. The parties will happen at both Larry Buds – at 2120 N. Woodlawn and 6200 W. 21st St. – and should last from about 9 p.m. until 2 a.m.

Denise Neil

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Nov 22, 2013
Kim Rivers

Woman’s food truck venture turns into nightmare


The food truck revolution is kicking into high gear in Houston, with many new restaurants-on-wheels hitting the streets each month. But one Houston woman and her business partners say they’re out thousands after hiring a company to build a food truck for their new business.

The deposit was put down and contract signed. But when it came time to building out the actual truck, they ran into problems. Now, they want their money back.

Back in August, Melissa Duarte with her business partners hired Food Group of America to build a food truck for a new business venture.

“We picked out at that time all the different kitchen equipment that we were going to need for the truck,” Duarte said.

To get the project started —

“The young lady that was there with us told us, ‘I need $5,000 down right now,’” she said.

Duarte says they paid the deposit and were promised to see a truck after the weekend, and the company would then build to their specifications after receiving another payment. That’s when they say the problems began.

“Monday and Tuesday turned into, ‘Come on Friday, well then come on Saturday.’ And then the following week started,” Duarte said.

According to Duarte, it was three weeks later Food Group of America brought in a truck from out of state. Duarte says the truck was too small to accommodate all of the features they asked for in the contract.

“For the next four weeks, there was somebody in Louisiana every single weekend per her text messages, or her phone calls. But yet no trucks were being produced,” Duarte said.

Duarte tells us they decided to break ties with the company and ask for a refund. After that request, she received a letter stating, “The project preparation for your project totals $4,500, leaving a store credit balance of $500.”

Now according to the contract, it states no refunds of fees are given, only store credit. However, the People’s Lawyer Richard Alderman says Duarte should be entitled to a refund.

“A company has the right to limit somebody’s remedies in the event of a breach, in a contract. But it doesn’t matter what the contract says; if you pay a deposit, and a company just doesn’t perform, you are legally entitled to the return of the deposit, and you may have damages under the Texas Deceptive Trade Practices Act as well,” Alderman said.

After numerous calls to Food Group of America, they did not return our requests to appear on camera or give us a formal statement. However, they did tell us they believe Duarte is not entitled to her refund.

Find Jeff on Facebook at ABC13JeffEhling or on Twitter at @jeffehlingabc13

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Nov 21, 2013
Kim Rivers

Serial Grillers on Forbes food truck list – Arizona Daily Star

Tucson’s Serial Grillers food truck landed on Forbes magazine’s list of 25 Fantastic Food Trucks, posted on the magazine’s website Monday.

Forbes staff writer Karsten Strauss didn’t really say what criteria he used in compiling the list. And he was clear to say that it was not a ranking of the country’s top food trucks but rather a “collection of some of the finest and more successful food trucks in the land,” he wrote.

Serial Grillers is the only food truck from Arizona on the list and it’s in some pretty high-profile company, says Serial Grillers co-owner Travis Miller.

“There are several people who are pretty big,” said Miller, ticking off a list of trucks on the list that appeared in the Food Network’s “Great American Food Truck Race” reality show including Season Three winners Seoul Sausage, also from LA.

“I just thought it was cool to be in the same category as these people and we’ve never been on TV,” said Miller, who owns Serial Grillers with his brother William. “This is pretty crazy, for me at least.”

Miller said he and his brother learned about the mention on Forbes.com from fellow Tucson food truck Planet of the Crepes, which posted a link to the article on its Facebook page.

“I am excited. On a scale of 1 to 10, I’m a 13,” William Miller said. “It is surreal. I can’t even fathom that something that we’ve done has gotten as big as it has in a year.”

Serial Grillers and Planet of the Crepes will appear on Food Channel’s “Eat St.” next summer. The show is in town this weekend filming the segments.

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Nov 21, 2013
Kim Rivers

Lunch specials and food truck sightings

King Creole food truck GTCC Small Business Center, 1451 S. Elm-Eugene St. in Greensboro.


DJ’s All-Beef Weiners, parking lot of Habitat Restore, 3826 High Point Road, Greensboro (541-5737): Nine combos for $5 or less.

Pastabilities, 1726 Battleground Ave., Greensboro (272-7823): Soups are turkey and white bean chili or creamy tomato and basil-vegetable.

Santana’s, 436 E. Stadium Drive, Eden (623-1030): Speedy Gonzalez or Enchiladas Verdes, $3.99.

MJ’s Steakhouse and Seafood Restaurant, 620 Dolley Madison Road, Greensboro (852-4889): .

New Orleans Bar and Grill, 4312 Big Tree Way, Greensboro (315-5351): Jambalaya, barbecue chicken and fries.

Iron Hen Cafe, 908 Cridland Road, Greensboro (617-7105): Soy-marinated chicken wrap with sesame-lime vinaigrette served with side.

Crafted! The Art of the Taco, 219-A S. Elm St., Greensboro (273-0030): Burger topped with fried red tomato, greens, red onions, red pepper sauce and goat cheese served with a side, $10.95.

Cincy’s, 115 E. February One Place, Greensboro (378-9774): Gourmet Pretzel Dog with Pimento Cheese, chili and bistro sauce, $3.50 (vegetarian, $4). Soup is cream of spinach.

Isabella’s Pizza Pub, 5315-A Liberty Road, Greensboro (674-0060): Medium, three-topping pizza, $8.99. Large, two-topping pizza, $10.99. Medium pizza, $8.89. Weekday $6.25 specials with drink: half sub and fries, small one-topping pizza, ten wings, hamburger and fries. Pizza slice and drink, $3.45.

Homeslice Pizza and Subs, 8503-B Hunt Club Road, Greensboro (851-5455): Pizza slice with side and drink, $5.95; two hot dogs with side and drink, $6.95; three pizza balls with side and drink, $6.95; six-inch sub with side and drink, $7.45. Gluten-free pizza available.

Tipsy’z Tavern and Grill, 805 Westchester Drive, High Point (887-0230): Steak and potato soup or crab bisque with grilled Pimento Cheese sandwich on choice of bread, $7.50.

J. Pepper’s Southern Grille, 841 Old Winston Road, Kernersville (497-4727): Steak Carbonara, $12. fried chicken stuffed with spinach drizzled with cream and bacon Ranch Dressing, $9.

Liberty Oak Restaurant and Bar, 100 W. Washington St., Suite D, Greensboro (273-7057): Skillet Mac and Cheese, chicken and shrimp jambalaya.

Tavo Restaurant and Tavern, 212 S. Elm St., Greensboro (285-7360): Meatball and Spinach Soup.

Lindley Park Filling Station, 2201 Walker Ave., Greensboro (274-2144): Summerfield Farms grass fed beef burger with Chipotle-lime aioli; soy-ginger fried shrimp sandwich. Soups are French Onion or butternut squash bisque.

Southern Lights Bistro, 2415-A Lawndale Drive, Greensboro (379-9414): Grilled salmon, Angle Hair pasta with chicken or shrimp, Tuscan Meatloaf, Chicken Pot Pie. Soups are tomato and basil, roasted vegetable, Country Ham, beef stew, risotto and crab bisque.

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Nov 21, 2013
Kim Rivers

Tidbits: Lexington one of nation’s most food-truck friendly cities

If you’ve got a hankering to run a restaurant, but don’t have the capitol, then operating a food truck might be your calling. It seems Lexington is one of the best places to do that, according to Mobile-Cuisine.com.

Lexington has been ranked No. 7 of the top 20 cities to open a food truck business based on factors such as licensing costs, freedom to operate under existing food truck laws, acceptance of small business entrepreneurs by local politicians and the strength of the local food truck organization. Kentucky is the only state with two cities in the top 10 with Lexington ranking No.7 and Louisville No. 9.

The Bluegrass Food Truck Association (BFTA) director Sean Tibbetts said, “We are extremely proud to have received this kind of recognition from a national source like Mobile-Cuisine. We know that Lexington will continue to be at the forefront of the mobile food industry as we continue to work with local leaders.”

Fresh Market turkey tips

The Fresh Market will cook your holiday turkey and sides, or offer tips on roasting the turkey yourself.

The fresh turkeys that are sold at the market, 3387 Tates Creek Road, are raised in Pennsylvania’s Amish country and are fed a vegetarian diet free of animal by-products. Order online at Thefreshmarket.com.

Here are guidelines from The Fresh Market for cooking a turkey.

■ Don’t underestimate how much turkey to buy. To ensure enough meat for leftovers and seconds, allow at least one pound of turkey for each person. Large tom turkeys (about 14 pounds and up) have more meat on their bones than smaller hens, but this is a good rule of thumb.

■ Be flexible with roasting times. There are many variables that can affect the roasting time: the temperature of the turkey, inaccurate oven temperature, too-frequent opening of the oven door (which drops the temperature), and even the temperature of the stuffing. Tack an additional 30 minutes onto the estimated roasting time, just to be sure.

■ Use an accurate meat thermometer. Use the pop-up thermometer as an indicator that the turkey might be done, but back it up with a digital meat thermometer. Insert the thermometer in the thickest part of thigh (between the thigh and the drumstick), not touching the bone.

■ Stuff warm stuffing in a cold turkey. Contrary to what you might think, it is best to stuff a turkey with warm, freshly made stuffing. Stuffing must be cooked to 160 degrees to kill any potentially harmful bacteria, so it has a better chance of reaching that temperature if the stuffing is warm.

■ Let the turkey rest before carving. A rest period before carving is one of the secrets to a moist, juicy bird. The hot juices in the turkey must cool and relax back into the meat. If carved too soon, they will squirt out and contribute to dry meat. The larger the bird, the longer it can stand at room temperature without cooling off. Allow 30 minutes for an average-sized bird of about 15 pounds and up to one hour for large birds around 20 pounds. With the turkey on the platter, the oven is now free for reheating side dishes.

A dandy candy buffet

Julie Davidson has spent a great part of her career selling candy, and she’s an expert when it comes to planning a candy buffet for a holiday party.

Davidson, regional sales manager for SweetWorks candy brands, shares these tips on how to add a new dimension to your festive gatherings.

■ Think about the event you are celebrating. Are there particular candies special to that occasion? Choose candy colors to match your event.

■ Choose vessels and platters of all shapes, sizes and heights, but consider using those made of the same materials. Glass vessels let the textures and colors of the confections take center stage, while white platters make candy stand out nicely against colored or patterned tablecloths. Other fun ideas include sand pails, baskets and cake stands.

■ Select a table covering that does not fight with the design and effect of the sweets. Sometimes a solid color sets the stage best. Then dress it up with ribbon around your vessels, flowers and whatever bling you like.

■ Think about gluten-free, nut-free, kosher or even sugar-free areas on the candy buffet.

■ Identify sweets with place cards in front of each.

■ Make sure your tables are large enough so you can space out containers. This makes them accessible and easier to view.

■ Consider preparing small goody bags or boxes branded to match the buffet, and set them on a tray on the buffet. Or, you could have empty bags or boxes available for guests to fill.

■ Make sure you have an easy-to-use spoon, scoop, or serving utensil for each vessel.

■ Test your vessels and platters before the party. They might hold more candy than you realize, and you want them to start off full for the best effect. Plan on a minimum of 4 to 8 ounces of candy per guest. For more ideas, go to Sweetworks.net.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: flavorsofkentucky.bloginky.com/.

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Nov 21, 2013
Kim Rivers

Movable Feasts: Food Truck Fridays Coming to the Houston Press, So Get …

FoodTruckFriday_300x300.jpgIn case you hadn’t heard, we recently moved from the building downtown at the corner of Pease and Milam, where we’d been living for the past 15 years, to a new spot, in Midtown. And in doing so, we’ve discovered there aren’t a lot of lunch options within walking distance of our office or many of the other offices in the neighborhood.

To combat our hunger, and unwillingness to walk a mile for fast food, we’re starting a new Friday tradition: Food Truck Fridays!

We want to bring easily accessible and delicious food to the folks living and working in Midtown, and we want to support our great local food trucks, so every Friday we’ll host a different truck in front of our office at McGowen and La Branch from 11 a.m. to 1 p.m.

The first Food Truck Friday rolls in on December 6, and we’ll be welcoming Koagie Hots to our lot for some cheese steaks, hot dogs and those killer kimchi fries on that day.

Wanna see the full schedule of trucks we have lined up through March?

foodtruckfriday-15.jpgClick image for a larger view.If you’re interested in joining us for Food Truck Fridays, then just come on down! There’s plenty of street parking here at our new office at 2603 La Branch, and lots of great shade if you want to stick around and eat.

If you’re a food truck crew interested in participating in Food Truck Fridays, visit the event website for contact info.

We’ll see you here in two weeks!

Location Info

Venue

Map

Houston Press

2603 La Branch St., Houston, TX

Category: General

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Nov 20, 2013
Kim Rivers

Best Food Truck Fries from a Food Truck in the Bay Area

As many of you food truck regulars know, a common dish that is served by food trucks is some kind of variation on a popular American side item, the french fries.   Usually a food truck will come up with their variation of the french fries by taking their signature meat item (i.e. bulgogi, carne asada, pastrami, etc..) and adding it to their fries, along with other flavorful ingredients (i.e. cheese, mayonnaise, green onions etc…).  And usually this results in a totally awesome and belly busting dish!  For some trucks it is just a side item, but for others it is a main serving in itself.  For the sake of this article, I included not only french fries, but also criss cross fries and tater tots since they are all deep fried potato-based dishes.  Enjoy the pics and feel free to leave your comments, share with your friends, or give me your own scrumptious pics of your favorite food truck fries dish!

check out the pics here www.bestfoodtrucksbayarea.com








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