Browsing articles in "food trucks"
Oct 10, 2013
Kim Rivers

Eat this: elotes at Taco Nuts food truck

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The item that first grabbed my palate at chef L.J. Wiley’s Taco Nuts food truck wasn’t even a taco. It was Wiley’s rendition of elotes, which is nothing less than corn in its most cheerful aspect: grilled on the cob and embellished Mexican street-vendor style. That means white cheese and powdered red chile and cilantro and a twinge of lime, with mayonnaise and maybe even some crema to bind the flavors together.

Wiley’s version, served in a white cardboard boat for $3, shows particular grace and verve, its tender young corn kernels sliced in short slabs from the cob, its crumbles of white cheese pleasantly spongy, and its mayonnaise revved with enough red chile pepper to rouse the apathetic or the merely hungover. Add the herbal lift of cilantro sprigs and you’ve got a regal dish that happens to be affordable.

Wiley’s tacos, at  $4 or $5 a pop, cost more than they would from an old-school Mexican taco truck, but if you buy a mix-and-match 3 for $10, they’re reasonable considering the quality of the ingredients and the value-added flavor flourishes. On the Saturday in question, parked outside Liberty Station Bar for brunch, Wiley was serving up shreddy Dr. Pepper-braised brisket gigged with pickled red onion and a creamy, chile-tinted dressing; and crisp-edged pork carnitas with spiced lime aioli, salsa verde and a flourish of pork cracklings on top.

Wiley has done time working for celebrated chef Jean-Georges Vongerichten, and he made his name locally re-interpreting Mexican food at the late, lamented Yelapa. After falling out with the owner, he left town for awhile and returned to open a food truck where he could be his own master, working with his girlfriend, Brandy Stephenson, and business partner Charles Avants.

The famously intense chef looks notably relaxed and happy working the truck, and his punchy, upbeat food feels like easygoing fun — a change from the complex stylings he was noted for at Yelapa. There, Wiley chafed when diners wanted to order run-of-the-mill Tex-Mex faves rather than the ambitious dishes that were actually on the menu. In a more casual truck, where diners seek out specialties or a particular chef on purpose, that’s not an ongoing aggravation.

I had to grin at  the Saturday football special Wiley had cooked up in honor of the Alabama/Texas AM game:  a torta variant he called “Alabama Getaway…from our Sausage.” This $9 meal-on-a-baguette featured a big patty of spicy sausage ground by the chef himself, topped with collards, a fried egg and a zippy relish he dubbed ManBearPig Mostarda.

Watching Wiley write up his whiteboard menu that noon, I realized that part of the fun for this verbal, fast-talking chef is coming up with new jokes and wordplay for his dishes du jour. I admired “Pasadena Brown Bag,” a souped-up species of Frito Pie; and puzzled over “La Mariposa Frondisa,” which turned out to be a vegetarian taco filled with a lively salad of tomato, mango and avocado, all dressed with fish sauce, lime and Thai basil.

It killed: even more so when I got a paper boatful of the filling served solo, as a brilliant little salad. I resolved to try to make my own version at home, simply because I’d like to be able to eat this dish at will.

Instead I’ll probably end up chasing Wiley’s Taco Nuts truck around  town. He’s often at Liberty Station for Saturday afternoon brunch — where the well-made cocktails (including a FINE Bloody Mary) and the comfortable vibe add further value to his food.

You can check Wiley’s schedule on his @TacoNuts Twitter feed, or his Taco Nuts Facebook page. A few of his other   stops are Catbirds Bar on Westheimer, Jackson’s Watering Hole on Richmond, and the Contemporary Art Museum.

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Oct 10, 2013
Kim Rivers

Guerrilla Street Food Truck Raising Funds for Brick-and-Mortar Restaurant

guerrilla_street_food_restaurant_fundraiser.jpgGuerrilla Street Food Facebook pageGuerrilla Street Food needs a forever home.After two years, many accolades (including a Best Food Truck award from Riverfront Times) and a Diners, Drive-ins Dives episode, the owners of Guerrilla Food Truck say they’re ready to get off the truck and plant their feet firmly on the ground with a brick-and-mortar location.

“We’ve reached critical mass with what we can do with one truck,” says co-owner Joel Crespo. “It just made sense. It was the only thing to do.”

So, the owners have started an IndieGoGo campaign and are asking their fans to consider dropping a few bucks in their cap so they can build their dream restaurant. OK, maybe more than a few bucks: The goal is $115,000.

See also: Review: Guerrilla Street Food’s fresh Filipino fare bucks every St. Louis food-truck trend

Crespo says it was clear to him that Guerrilla needed to expand, but buying another truck didn’t make sense to him, especially because it already has to rent commercial kitchen space from other restaurants. And in a survey of their customers, Crespo says the stand-out response was people complaining that there wasn’t a permanent location. With a more conventional location, Guerrilla will be able to offer its popular specials — like the to-die-for “Iron Manok” fried chicken — on a regular basis, and customers will always know where to find it.

“We do want people to know we’re not intending on stopping the food truck. This is working with the food truck,” he says.

The goal amount is a great deal of money, but Crespo says if GSF comes up short he’ll simply downsize his dream accordingly. He also may seek bank loans to fill the gap. But if the goal is met, Crespo has very ambitious goals, like having whole roasted suckling pig on a spit regularly.

And going the crowd-sourcing route is also keeping with their very social-media heavy marketing strategy.

“There’s a rapport we have with our fan base, and they can feel like they have a say and are interacting with us,” he says. “We’d be able to maintain that rapport with our friends.”

Check out the pitch video and donate at IndieGoGo here.

Follow Jessica Lussenhop on Twitter at @Lussenpop. E-mail the author at Jessica.Lussenhop@RiverfrontTimes.com.


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Oct 9, 2013
Kim Rivers

Needham food truck regulations passed

The Board of Selectmen has finalized regulations on food trucks in Needham and will soon be taking applications for food trucks to appear in some parts of town.

Selectmen voted unanimously on Oct. 8 to approve a set of rules for food trucks, essentially legalizing them for the first time as of Jan. 1, 2014.

Currently, some food trucks appear in one parcel of land on 2nd Avenue under a somewhat informal arrangement, but food trucks are not currently allowed town-wide.

An application period for food trucks is opening Dec. 1 and will continue until Jan. 30, 2014.

“This has taken a lot of work,” said Selectman Dan Matthews. “This is a good timing for the regulations and we can prepare to move forward.”

The draft regulations currently allow food trucks in areas deemed underserved by restaurants. The regulation defines that area as three separate sections of town, north of I-95 surrounding the business park, collectively also known as Needham Crossing or the New England Business Center.

Changes to which areas are underserved by restaurants would be determined by the Board of Selectmen and the Planning Board.

Food trucks would need to pay a $1000 fee each week and can only operate Monday through Friday from 7 a.m. to 8 p.m., according to the regulations. The allowed months to operate a food truck are April to November. Trucks would need to be at least 200 feet away from a restaurant.

The regulations ban umbrellas, tables or chairs near food trucks, but allow standing counters and tables without chairs or stools.

The food truck policies do not apply to ice cream trucks, canteen or coffee trucks that move from place to place and are stationary for less than half an hour at a time, and to food trucks serving special one-day events on public property.

Besides health and safety reasons, the regulations were put in place to prevent the food trucks from taking business away from local brick-and-mortar restaurants.

Selectmen held a public hearing on Sept. 10, during which some restaurant owners claimed that food trucks can unfairly affect local businesses that pay a significant amount of rent.

Selectman Matt Borrelli said he would be interested in following up with local restaurants later on to see on if they have been affected by the food trucks.

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Oct 9, 2013
Kim Rivers

A Fake Food Truck is the Latest Restaurant Arriving at LAX

Food Trucks / Airports / Airport News / Airport Restaurants / LAX / → All Tags

A Fake Food Truck is the Latest Restaurant Arriving at LAX

At this point we get iteverybody loves food trucksas everywhere and everyone seems to be getting in on the mobile restaurant craze. Weve seen food trucks make appearances in cell phone lots and waiting areas at the airport, and even airports have launched their own on-the-go eats. However, now things have gone a little too far, as Los Angeles International Airport is getting their own food truck right inside of the terminal.

Its not a real food truck, as one business is planning to pretty much set up a fake food truck within Terminal 4. Itll be like a food truck facade, and everything will be prepared inside and served from the side of the vehicle.

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Oct 9, 2013
Kim Rivers

Food truck pushes healthier options

The food truck concept often evokes images of greasy, fried foods that aren’t reasonable options for the health-conscious. But Desmond Ng and Bryan Leong’s endeavor, Amazebowls, is far from that stereotype. Their bright purple truck, which students have likely seen at the intersection of Hoover Street and Jefferson Boulevard on Wednesdays and Thursdays, boasts a refreshing innovation: the acai bowl.

Amazing team · Acai bowls have become a popular healthy treat for university students, and USC alumnus Bryan Leong (far right) and Desmond Ng (far left) came up with the idea of opening a food truck. - Courtesy of Amaze Bowls

Amazing team · Acai bowls have become a popular healthy treat for university students, and USC alumnus Bryan Leong (far right) and Desmond Ng (far left) came up with the idea of opening a food truck. – Courtesy of Amaze Bowls

Leong, a 2013 graduate of the Marshall School of Business, compares acai bowls to sorbets, minus the guilt. Each bowl contains a blend of acai berries topped with granola, bananas, strawberries and coconut shavings.

“It gives you a good boost,” Ng said. “We were catering for a marathon, and I had to wake up at 4 in the morning, and I had a double acai bowl. It got me through the day.”

Acai berries have emerged as the recent craze among fitness enthusiasts, labeled as a “superfood” by many dietitians and experts. Leong explained how the high price of their bowls, which come at nearly six bucks a pop, can be attributed to the rarity of the acai berry — these berries can only be found in the Amazon rainforest.

“We first came across it in Santa Barbara, at a place called Backyard Bowls. There really wasn’t anything like that around here, so we started working on one,” said Ng, Amazebowls’ self-proclaimed “chief chemist.”

As co-founders, Leong and Ng have already faced many roadblocks since starting their business. At first, accruing capital and labor was a challenge. Currently, Leong and another partner are the main investors.

“We received unbelievable support from a lot of people. Whenever we need help, like when we first started doing study nights [at USC], we had no labor,” Leong said. “But all of our friends worked for free, helped chop up the food late at night and helped us figure out how to clean the truck.”

But the ultimate test for the duo wasn’t crafting the perfect recipe or branding their product: It was finding parking space.

“When we wanted to start a food truck business, we thought we could roll up to any area and get a lot of sales. That isn’t the case at all,” Leong said.

Ng added that getting a parking spot with lots of people isn’t necessarily a guarantee of success.

“High traffic areas do not mean high sales. We went to Santa Monica, where there were so many tourists, but none of them stopped by to buy anything,” Ng said.

Moreover, working out of a truck isn’t easy. Like restaurants, trucks must abide by a host of health and safety regulations. They must also park at least 100 feet from a restaurant and owners must constantly feed parking meters to avoid costly fines. And a noticeable dent on the truck’s front bumper, caused by another careless driver, seems like an imperfection on nearly perfect presentation. But to Leong and Ng, such accidents are expected, and it’s more important to roll with the punches than dwell on the setbacks.

Despite the obstacles, their close friendship and sense of trust has helped them persevere. Both co-founders have seen their fair share of adversity, but the two have developed a relationship that plays to each other’s strengths. Ng said he appreciates Leong’s ability to think on his feet, while Leong said he admires Ng’s business skills and passion.

“Desmond’s work ethic is one of the best I’ve ever seen. He keeps everything neat and organized. Finding that is not easy,” Ng said.

Amazebowls has already amassed an impressive social media following. Their energizing bowls currently have all of Los Angeles talking, whether it’s through enthusiastic tweets or comments on the company’s Instagram photos. The Amazebowls team is composed of five other members who contribute to daily operations.

“Since everyone is working on it so much, we take everyone’s input into consideration. It’s more of a team effort,” Ng said.

Leong and Ng also said that their consumers continue to inspire them to better their product.

“After we serve a bowl and they say, ‘This just made my day,’ that definitely keeps us going,” Leong said.

Ng and Leong hope to expand their food truck business to an actual café by next year. But for now, Trojans tired of dining hall pizza and sandwiches can always opt for this tasty and healthy treat, just a brisk walk away on Jefferson and Hoover.

 

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Oct 9, 2013
Kim Rivers

Farmington’s first ‘food truck rally’ this Sunday

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A variety of treats and other eats rolls into downtown Farmington this Sunday for the city’s first-ever “food truck rally,” 2:30 p.m -6 p.m.

Five trucks will park in the small lot just south of the Riley Park Pavilion selling foods to sample and enjoy, explained Salathiel Palland, who’s organizing the event.

She said people can consider it “Farmington’s food-apalooza.”

“At a food truck rally you get to taste a lot of different things that a small town might not have — like Thai, gourmet, vegan. It gives an eclectic food selection,” Palland said. “It really (promotes) a sense of community where people come out, meet their neighbors. And it doesn’t cost Farmington anything to bring one here.”

Palland said the vendors chosen offer items not on downtown Farmington restaurants’ menus so they don’t directly compete with them. And local eateries are invited to set up at the rally, too, she said.

“There are a lot of unique, awesome restaurants in Farmington. This is not to detract anything from the downtown,” she said.

Rather, she said, it’s to draw people in — perhaps those who have never been to Farmington and those who aren’t frequent visitors — to show off the stores and restaurants, and encourage them to come back to shop and dine.

Food trucks at Farmington’s rally will have specialty ice creams, vegetarian and vegan selections, gourmet sausages, gourmet toffees and macaroni and cheese dishes — including fried mac and cheese balls which Palland said are not to be missed. Prices are affordable, she added.

“You can usually eat for $10 or less – and eat a lot,” she said.

Food truck rallies are catching the eye of surrounding communities lately, she added, noting Royal Oak, Southfield, Northville are among those who’ve recently held them. Palland said she’s seen the success there and is sure it’s also a good fit for Farmington.

Along with the food, the rally will have musical entertainment, hula hoop lessons and other activities for the whole family, she said. And it’s an opportunity to help the needy, too. Everyone who attends is asked to bring a nonperishable food item for Neighborhood House or S.O.U.L. Collection boxes will be on site. Monetary donations will also be accepted for KickstART Farmington, a new nonprofit organization promoting the arts.

“It will be a good time — I’ve already spoken to the weather gods to make sure it’s a nice day,” she said, chuckling. “(But) rain or shine, it’s going to happen.”

Palland said if the food truck rally works out, she’d like it to become an annual event for Farmington.

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Oct 9, 2013
Kim Rivers

Houston’s food truck park revolution heats up: A third new food truck haven …

Six months ago, Houston didn’t have any designated food truck parks. Then the Houston Food Park opened in EaDo, and it’s now inspired two imitators. Just last week, CultureMap broke the news of the new west side My Food Park HTX, but there’s already more.

Yet another new food truck park is coming to a former dairy farm on the near northwest side.

 “They’ve done well in Austin, why not Houston?” 

When it opens on Oct. 19, the Mangum Food Park will give area residents an opportunity to patronize trucks that typically mostly operate inside the Loop. Co-owner Brent Fisk tells CultureMap that during a six-month stint living in Austin he regularly patronized that city’s food truck parks and thought “They’ve done well in Austin, why not Houston?”

Why not indeed. Fisk confirmed with the City of Houston that as long as trucks are registered with the city and visit a commissary every day, the park wouldn’t encounter any regulatory difficulties.

The trucks pay a fee to utilize the park. Unlike the Houston Food Park, Fisk will allow the trucks to sell drinks rather than the park selling them directly to patrons. He says that he’s “still deciding (on whether to allow) BYOB.”

As for the location, his girlfriend’s family owns the property, which he says has natural shade. “We want the public to have a good time,” Fisk says.

Towards that end, they’re added canopies, picnic tables and games like a giant Jenga made from two by fours and cornhole

At the beginning, the park’s lack of electricity means it’s a daytime-only affair, but Fisk says lights are comings soon. For now, it’s a lunchtime/afternoon destination with the possibility for more.

The Mangum Food Park will celebrate its Grand Opening Oct. 19 from 11 a.m. until 6 p.m. with Angie’s Cake, Pho-jita Fusion, The Hungry Lumberjack and more. 

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Oct 9, 2013
Kim Rivers

Merchants, public to weigh in on Pittsfield food truck proposal

PITTSFIELD — Downtown merchants and others soon will have a chance to weigh in on a proposal to regulate food trucks in the city.

The City Council’s Ordinance and Rules Committee on Monday reviewed a draft amendment prepared by the Community Development office and presented at the meeting by City Planner C.J. Hoss. After a concerted effort to notify every business owner in the areas where food trucks might be allowed, further public meetings will be held, the committee decided.

“I’m encouraged,” said Pamela Tobin, executive director of Downtown Inc., following the meeting. “I think tonight’s meeting was a very productive one.”

Tobin and several downtown merchants had called for regulation of food trucks after complaints during the summer that trucks had set up close to restaurants. The trucks were said to pose unfair competition for businesses that must pay property taxes and cover the overhead costs of a “bricks and mortar” business.

“I think C.J. [Hoss] put together a pretty good ordinance,” said Kathy Lloyd, co-owner of the How We Roll food truck, on Tuesday. “I’m more than happy to have some regulation from the city.”

The current version “seems fairly reasonable to me,” she said.

The draft amendment to city code that governs hawkers, peddlers and transient vendors specifies where and under what conditions food trucks may operate. Under the draft, food trucks may operate at the following locations: South Street between Park Square and West Housatonic Street; North Street between Maplewood Avenue and Wahconah Street; the east side of North Street in the vicinity of St. Joseph’s Church; in a city parking lot with the purchase of a parking permit.

A vendor may apply for use of other locations within the downtown area. Application for locations other than in those specified in the amendment requires a public hearing before the Community Development Board and notification of property owners and businesses within 200 feet of either side of the proposed location.

Outside of the downtown area, vendors cannot set up in the city right-of-way within 50 feet of an existing restaurant unless that business agrees.

As long as a vendor is continuously operating, the vehicle won’t be subject to on-street parking time constraints. Food vendors may not, however, park vehicles overnight in a city parking lot or within the public right-of-way.

Other provisions in the draft amendment include:

n A permit is required through the Department of Community Development that includes proposed locations of operation and, if on private property, written permission to set up at the site.

n Vendors using on-street parking spots must pay a fee of $35 per month per space utilized.

n There are required setbacks from driveways, doorways, storefronts, crosswalks, disabled access, bus shelters and fire hydrants.

n No operation is allowed in city parks without permission from the Parks Commission.

n Vendors must provide trash receptacles for customers.

To reach Jim Therrien:
jtherrien@berkshireeagle.com,
or (413) 496-6247
On Twitter: @BE_therrien

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Oct 8, 2013
Kim Rivers

Readers Vote: 20 Must-Have Food Truck Dishes

·”Bahn Mi at the French Indo Canada truck. No brick and mortar has touched it yet. Cilantro for days, son.”

·”Grind or BB burgers from Grind. Okinamayaki (sp?) fries from French Indo Canada”

·”Jerked pork at Jam Pan”

·”Anything and everything from Traveling Kitchen. Their tacos are amazing. The bulgogi beef and tempura fish kill it in every way, and you won’t find better pan fried dumplings anywhere.”

·”my dad likes the Missipppi Fat Back from Booty’s. I had their patty melt. both were superb. also love the caprese grilled cheese from cheezers.”

·”Black Rock Grille’s burgers are the stuff of my dreams. In fact, I think I’m going to go stalk them on Facebook right now to see where they’re set up…”

·”Bulgogi tacos w/kimchi from holy mole, carnitas from urban kitchen, the shrimp and grits from grind that they made for one of the food truck mixup things at apocalypse.”

·”Charlie’s Whiz Bang steak sandwich with jalapenos and Death By Garlic fries from Johnny’s Diner Car – to die for!!”

·”The veggie burger from grind”

·”a Stink n Swine from Black Rock Grille. Now I’m hungry…”

·”The garlic fries from Black Rock Grille are quite delicious!”

·”Spanish burger from grind and death by garlic fries to go with it, if not in mood for burger fancy pants from Lil cheezers”

·”Jam Pan jerk chicken and beef patties. Lil Cheesers CBLT”

·”the Chorizo and Potato tacos at Holy Mole!

·”Poutine from French Indo Canada; Bulgogi or pork (jeyuk bokkeum?) tacos from Traveling Kitchen.”

·”the douglass loop special burger that the grind did once at the douglass loop farmer’s market”

·”Carnitas tacos and elote from Holy Mole.”

·”Grind ‘gonna die’ burger for sure! Also, Holy Molé crab taco.”

·”Tio Miguel on the Indiana side his mondo burritos are my ultimate fave!!!”

·”You can not live on burgers alone. Turtle brownie from the Dessert Truck!”

·Health Dept. Official: Goal is to Introduce Food Truck Letter Grades by Year-End [~ELOU~]
·Launching Today, Where The Trucks At App Helps iOS Users Locate Louisville Food Trucks [~ELOU~]

[Photo: Courtesy Facebook/Louisville Street Food Alliance]

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Oct 8, 2013
Kim Rivers

Chirba Chirba among Southern food trucks in new cookbook

As the popularity of food trucks rises like a biscuit, so too does the appetite to experience them off the road. “The Southern Food Truck Cookbook: Discover the South’s Best Food on Four Wheels,” (Nelson Books, $24.99) by Washington state-based food writer Heather Donahoe, takes readers and home cooks on a tour of the South’s best restaurants on wheels. Chirba Chirba, the Chinese dumplings food truck founded by UNC Chapel Hill students and now a sought after truck around the Triangle, is featured in the new cookbook.

Nate Adams is one of the four UNC graduates who started Chirba Chirba along with Chela Tu, Yin Song and Ali Safavi. Chirba Chirba means “eat eat” in Mandarin Chinese. Adams said that he and Tu bought out partners Song and Safavi, who left to focus on biomedical engineering, a few months ago. Adams does truck operations while Tu manages event planning and marketing. Chirba Chirba is a busy truck. On Friday, it was at Measurement Inc. for lunch and at Fullsteam Brewery at dinnertime, both in Durham. The yellow truck is gathering noshers in Raleigh, too, as they are making more visits to Raleigh office parks, and will participate in the Raleigh Food Truck Rodeo on Sunday afternoon on Fayetteville Street.
Chirba Chirba announces its location plans via Twitter, Facebook and its website. On Twitter, it has nearly 6,800 followers.
“We try to make it as easy as possible for people to find us,” Adams said.
Now food truck foodies outside the Triangle will know about Chirba Chirba through “The Southern Food Truck Cookbook,” which features other Triangle trucks, too. Triangle Raw Foods is featured and includes its recipe for TRF Pad Thai, a dish that includes zucchini and Thai chiles. Triangle Raw Foods also shared its TRF Chocolate Tarts recipe, with ingredients including raw nuts and raw cacao powder.
Also featured is Porchetta, the truck started by Nicholas Crosson and Matthew Hayden of 18 Seaboard in Raleigh. As Donahoe describes in “The Southern Food Truck Cookbook,” Porchetta’s foundation is pork, specifically a pork roast wrapped in pork belly and filled with herbs and spices. The recipe in the cookbook is for Basil Pork Sausage, and requires a meat grinder and sausage stuffing tube. To accompany the sausage, there’s a recipe for Basil Pesto.
The cookbook’s trucks include a variety of kinds of food as well as creative truck names. Trucks and recipes include those from Kentucky’s Lil Cheezers, Virginia’s Dressed and Pressed, South Carolina’s Cast Iron Grill, Georgia’s Happy Belly Curbside Kitchen, Alabama’s Fresh Off the Bun, Louisiana’s Bon Repas, Arkansas’ The Southern Gourmesian and Tennessee’s Wrapper’s Delight, among many others.
Chirba Chirba’s recipe in the cookbook is for Chirba Chive Dumplings, which the food truck crew often makes when they’re hired for dumpling-making parties. More than parking and serving food, Chirba Chirba can be hired for weddings or home events.
“If you think about what a food truck can do, it’s basically a certified mobile kitchen. It makes it really easy to get top-quality food,” Adams said.
The recipe for Chirba Chive Dumplings looks like a lot of work because it is. There are a lot of little things you have to get right, he said, and watching a how-to video can help. They didn’t mind giving the recipe away.
“We’re here to make sure people get the best dumplings in the South,” Adams said.
They’ll think about adding another truck, but Adams said that when running a small business, you’re careful about expanding too soon. Their commissary in Durham is in The Cookery on West Chapel Hill Street, along with four other food trucks.
“It’s a cool dynamic right now,” he said. “There’s a lot of collaboration between food trucks.”
As the market fills, things will get more competitive, Adams said, but as new food truck territory opens up, it’s better if they work together. If there’s a new parking lot available, he said, it’s better if multiple trucks show up, which results in more people showing up.
“The Southern Food Truck Cookbook” isn’t the first food truck cookbook to feature a Durham food truck. Only Burger was in “The Truck Food Cookbook” by John T. Edge, published in 2012.
Adams said that people have told them they came to Durham for Chirba Chirba and found another Durham restaurant or bar to check out.
“I kind of see us almost as food ambassadors,” he said. “I think more and more in the U.S., people plan a trip and where they’ll eat.”
 

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