LITTLE ROCK, Ark. (September 22, 2014) – The Downtown Little Rock Partnership will present the Main Street Food Truck Festival on Saturday, October 4.
This is the fourth annual festival, started by DLRP and the Main Street Revitalization Committee to help bring people back to Main Street, as ideas for a major renaissance on Main Street were starting to gel.
“We are excited to show this year’s attendees the difference another year can make on Main Street! The 4th annual Main Street Food Truck Festival will be the best yet,” said Sharon Priest, executive director of Downtown Little Rock Partnership. “If you are here for the Susan G. Komen race, which crosses Main Street at 6th in the heart of the festival, come by for the early bird breakfast 8-10 a.m. and then stay until 4 p.m. for the ultimate foodie experience.”
Thirty food trucks, 11 of them new to the Festival, will join musicians, artists, crafters and other vendors on Main from 4th to 8th streets, coinciding this year with the Susan G. Komen Race for the Cure crossing Main Street in the early morning at 6th and around to 3rd on the return. If you’re downtown for the Race, head on over for brunch! Most trucks will do early bird specials 8-10 a.m. for racegoers and fans. (Just to whet your appetite: primal biscuits covered in paleo gravy with scratch breakfast sausage, cinnamon buns a la mode, asparagus and smoke salmon eggs benedict, sausage pancake on a stick, handmade traditional Mexican tamales, breakfast tacos with chorizo and scrambled egg topped with onion, cilantro raw cheddar with a side peach-habanero sauce, iced coffee float and much more!)
Make your purchases directly from the vendors; no tickets will be sold. The vendors will take credit cards with ease this year because of a new Wi-Fi installation on Main Street courtesy of Reed Realty Advisors, Kharma Consulting and Main Street Food Truck Festival volunteer Michael Sullivan of Cloud Media. If you’d rather use cash, Centennial Bank will be on site (at Capitol and Main) with ATM and tellers.
For volunteer opportunities, sign up here.
Mexico City-based John Hecht – co-author of the brand new Lonely Planet Mexico guidebook – has three jalapeno-hot hotel recommendations: Red Tree House (theredtreehouse.com), Chillout Flat and Chalet del Carmen (chaletdelcarmen.com).
“When choosing places to stay, consider hotels or hostels in the Centro Historico, Roma, Condesa or Coyoacan areas,” he says. “They have the highest concentrations of restaurants and museums plus vibrant nightlife scenes.”
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But once you’re on the ground and ready to explore, where do you start?
“Don’t bother renting a car unless you’re also visiting surrounding areas – even then, most places are reachable by bus. There’s an excellent metro system and taxis are cheap – but make sure you hire a stationed or radio taxi and avoid hailing cabs on the street.”
For Hecht, the city’s best attractions include the National Museum of Anthropology, Palacio Nacional’s Diego Rivera murals and the celebrated Frida Kahlo Museum (a.k.a. La Casa Azul) – plus the Aztec ruins of Templo Mayor and the nearby Teotihuacan pyramids.
“Personally, I also really like the small town feel of Tlalpan, a southern Mexico City neighborhood – as well as cantina-hopping in the Centro Historico,” he says, adding cycling tours with Bicitekas (bicitekas.org) and foodie crawls with Eat Mexico (eatmexico.com) for those craving company.
It’s this “vast and amazing” culinary smorgasbord that visitors should fully explore, says Nicholas Gilman, resident author of the Good Food in Mexico City guide (goodfoodmexicocity.com).
“There are around 36,000 eating establishments here, excluding unregistered street stalls. In recent years, an exciting high-end restaurant scene has also sprung up,” says Gilman, whose fave eateries include Maximo Bistrot and El Hidalguense – where he recommends barbacoa (lamb roasted in maguey leaves).
If you enjoy wandering around markets: “The Merced is vast and incredible, but I like the more traditional Mercado Jamaica better. La Condesa’s Tuesday market is also beautiful – that’s where I shop,” he says.
But the city’s street-food scene is arguably its main dish. “Stands and carts cluster around markets, metro stops and what we call tianguis: the open-air markets in every neighbourhood. And while there’s sometimes unwarranted fear of street food, it’s really safe if you hit the right places – the Centro’s Calle Lopez street is like a gastronomic tour of Mexico.”
The bottom line, says Gilman, is to be adventurous – an approach echoed by Vancouver-based Glenn Drexhage and wife Nikk on their first visit in December, 2012.
“We were intrigued by its size, edginess and cosmopolitan flavour – along with the mezcal and drool-worthy food,” Drexhage says. They also discovered much more than the “teeming mass of humanity” they had expected.
“We stayed in Roma Norte, a sweet, artsy, quaint and quiet neighbourhood in the city centre,” he recalls, adding that they chose Airbnb for accommodation. “We wanted a home base that wasn’t a hotel room and we wanted to stay in a community with the locals. Nikk pinpointed some great neighbourhoods and we found a place that was simple but ample.”
From their comfortable base, they explored lucha libre wrestling at the Mexico City Forum and the striking Museo Soumaya art museum. And they loved the El Chopo music flea market, which Drexhage describes as “an amazing weekly event for those into everything from anarcho-punk to black metal to free jazz.”
In the end, the occasional language barriers – “we improvised and got by,” Drexhage says – proved more pressing than the safety issues they had been warned about back home.
Street smarts, Hecht says, are still useful: “Mexico City is generally safer than one might think but it’s always good to take precautions. Avoid carrying ATM cards unless you’re withdrawing money – and only do so during the day.
“And be careful crossing streets: Many motorists don’t give right of way to pedestrians.”
Special to The Globe and Mail
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Cartoons: Amit Bandre Chinese dosa It takes Indo-Sino relations to its highest point. It is diplomacy that has been put into practice long before Xi and Modi came together. A dosa with the crunch of the Orient and the punch of India. What can Xi Jinping do? Munch.
The South and China come together perfectly, in this concoction available on many restaurant menus and on roadside dosa stalls, too. The dosa is slathered with a Chinese mix and has diced cabbage, carrots, fried noodles, giving it an Oriental flavour. The Chinese dosa is an Oriental version of the Masala dosa.
In this handout photograph received from the Gujarat Information Bureau, China’s President Xi Jinping (l) and Prime Minister Narendra Modi (R) chat during a meeting at the Hyatt Hotel in Ahmedabad. Pic/AFP
The Gujarati love of food and the Chinese penchant for the fiery, synchronise like nothing else can. The dhokla, from Narendra Modi’s very own homeland has also trapped Schezuan flavours in its fluffy goodness. A red tinge, sauces captured between layers and you have a mix that is quite the pick with your cocktails. Occasionally, restaurants offer the Schezuan idli too, cousin to the Chinese dosa. Chinese aggression and Indian guile. Sigh. The stuff gastronomic and diplomatic dreams are made of. Hai na? Xi and Modi?
Deserves a taali. Admittedly, this is not a regular feature on every menu. A couple of restaurants had tried it with varying degrees of success, earlier. Little katoris with Chinese dishes, the main course as fried rice and American (again, a collaboration) chopsuey as gravy. There was also the ever popular Chinese Manchurian with gravy, to be had with the rice. All this, in a thaali with spoons, not chopsticks. Xi Jinping, order the Chinese thaali, like the Great Wall of China, it is a wonder of Mumbai enterprise. Aiga! Xi wants a thaali.
Just like that little Chinese man, Bruce Lee, flattened all comers in the seminal martial arts movie, Enter the Dragon, this bhel slays sev and kurmura, desi bhel staples and replaces it with fried noodles. Diced onions, coriander, fiery red sauce, (remember the dragonnnn) and some masala. This bhel is a chaat topper on our roads. We think Xi Jinping needa plate of Chinese bhel, as a perfect sign off to his visit. Talk about being bhel and hearty.
Chinese aggression is neatly trapped and contained by India in this Sino-desi mix. The Chinese samosa is a twist on its Indian version. A small, square shape deviating from the traditional triangle of the samosa, this fried hybrid offering works as a cocktail snack and is particularly inviting when the palate craves something hot and crunchy, like pakodas or bhajias. This samosa, is Chinese on the inside, but has some Indian masala too and is deep-fried. Goes well with date/imli or green chutney. One can have it with ketchup, too. Agression contained by India. A package which best exemplifies the future of Indo-China relations?
Cartoons: Amit Bandre
It takes Indo-Sino relations to its highest point. It is diplomacy that has been put into practice long before Xi and Modi came together. A dosa with the crunch of the Orient and the punch of India. What can Xi Jinping do? Munch.
Locals surely relish the changeup of cross-cultural seasonings. I savored the traditional New England dishes: a platter of raw oysters, creamy lobster stew perfumed with sherry, and a condensed but exuberant version of the classic clambake. A basket came crammed full of steamer clams (with their tail-like siphons still attached), mussels, lobster, new potatoes, slices of salt pork, a hard-boiled egg, and drawn butter. To drink with all this? The beverage list was impressively thorough: zippy cocktails, local brews, a selection of white wines that leaned French, and even a smart mix of sherries, sakes, and vermouths.
Blueberry pie with blueberry ice cream
My only complaint: Our server delivered our entire meal—small plates and large—in the course of five minutes. She couldn’t rush us out the door before dessert, though. The pie of the day, naturally, was wild blueberry, paired with a scoop of blueberry ice cream. It ably demonstrated why Maine’s tiny blues are indeed superior to their plump cousins, with a flavor that was more intense and nuanced, and almost piquant, against the flaky crust. 86 Middle Street, Portland, 207-774-8538, website. Open daily 11 a.m. -midnight. Oysters $14 for half – dozen, $25 for a dozen. Most small plates $6 – $12, clambake $35.
Quail with hushpuppies
Maine blueberries were on the dessert menu at Portland’s defining restaurant as well, but they showed up most memorably at dinner’s outset, where they were the sweet contrast in a verdant tangle of arugula, sliced cucumber, and slivered green pepper. It sounds simple, but it was a combination so full of vitality. It reminded me that too many lackluster salads are served in the world. It’s a standard reaction to Sam Hayward’s cuisine. When he opened Fore Street in 1996, it helped set Portland’s now-roaring dining scene into motion. Hayward was an early champion of the locavore aesthetic. He made farmers part of the restaurant community. He used old boxcars for the floors and fashioned tables and other furniture from decrepit farm buildings.
Meaty gusts from the open kitchen’s 35-foot hearth greet you before the hostess does. Take cues for ordering accordingly: The menu changes daily (and isn’t listed online) but look for high-on-the-food-chain pleasures like grilled quail in unctuous jus with hushpuppies, spit-roasted pork loin with sauerkraut, and a duo of blushing duck breast and crisp-skinned confit. Along with a leafy composition du jour, start with the chilled seafood plate; on the night I dined there it included scallop ceviche, house smoked mussels, and house cured arctic char. Think of the cooking, in its straightforward clarity, as the East Coast bookend to Chez Panisse.
Reservations are often snatched up weeks in advance, but locals and astute visitors know that the restaurant leaves one third of its tables available for walk-ins. There’s often a line in front of Fore Street’s unassuming red brick exterior before opening; would-be diners are enveloped in the restaurant’s comforting aromas soon enough. 288 Fore Street, Portland, 207-775-2717, website. Open for dinner Sunday – Thursday 5:30 – 10 p.m., Friday – Saturday 5:30 – 10:30 p.m.
For a town of just over 66,000 residents, Portland has an astonishing range of ambitious and culturally specific restaurants. Case in point: the newly opened Slab in former Portland Public Market building, which serves Sicilian-inspired street food. Stephen Lanzalotta made his name at a local grocery store, baking billowy loafs of flatbread that share little in common with the dense, rectangular pies often served in Italian-American restaurants. To launch Slab, Lanzalotta teamed with four business partners, including Jason Loring, chef-owner of nearby Nosh Kitchen Bar. The beverage of choice is beer, with twenty rotating (and mostly local) brews on tap.
I didn’t expect Lanzalotta’s specialty—a one-pound slice with a texture between focaccia and Parker House rolls, thinly painted with tomato sauce and specked with mozzarella and provolone—to be one of the best things I ate on the trip. But it was, and the hits didn’t stop there. Sicilian is most often referenced as the ancestral homeland of Sunday gravy, and the restaurant duly offers a mean meatball sandwich. But the cuisine is also knotty from centuries of conquest, including from Arab colonists who brought their crops to the island. Lanzalotta honors the heritage with Sicilian street food dishes like hummus, an edifying variation seasoned with whole crushed oranges, turmeric, fried sage, a mere scent of cinnamon, and homemade tahini. Lighten the meal with a side of slaw whose dressing flickers with cumin.
Sicilian street food? This has possibilities as a national trend. 25 Preble Street, Maine, 207-245-3088, website. Monday – Saturday 11 a.m. – 1 a.m. Slab $6, other individual dishes $4 – $14.
Slab with mozzarella and provolone
David Levi, a first-time restaurateur, set lofty aims for himself when he launched Vinland in January: He prepares food solely from Maine. That includes seasoning ingredients: No black pepper, no sugar cane, no citrus for acidity. To attempt a cuisine so arduously local in a climate that is bitter much of the year, it’s no surprise that Levi looks to the New Nordic movement for inspiration. He staged at both Copenhagen’s Noma and Sweden’s Fäviken. His dining room has an appealing, natural minimalism—light woods, knobby birch twigs covering sound-muffling panels. Though he still likes them crafted as close as possible, Levi makes concessions for alcohol. There are wines from Slovenia and France and Italy, though a cocktail like the Pine Gimlet (Barr Hill gin from Vermont, condensed yogurt whey, white pine syrup) evokes a satisfying sense of place.
The spirit of the approach is admirable, but less than a year in Levi still needs to fine-tune the harmony of honoring his aesthetic while preparing food that tastes balanced. The menu of small plates can be ordered a la carte or in five courses for sixty dollars. Some of it is splendid, like a smooth herb soup refreshing with cucumber and dots of locally processed sunflower oil. A plate of chicken—white and dark meat in a shallow pool of rich stock with squash and an herb sauce earthy with sage—was so satisfying my group ordered a second round, but largely because many of the other dishes had left us wanting.
A broth of yogurt whey, cayenne, and garlic for mussels was oddly sweet. Levi layers on another challenge for himself: His restaurant is gluten-free. As a Southerner I know that sublime cornbread can be made with no wheat; Levi’s was a dry, sticky mass. A lovely stack of shaved fennel with yogurt and cucumber needed salt and acid: Could a gentle vinegar be made useful? The elements on an arty plate of pork belly with blueberry splatters, grits, pickle, and pork rind never quite came together. A bowl of blueberries lolling in custard sounded like a comforting finale, but steeping the custard in anise hyssop made the custard astringent and unpleasant.
Misses were acute enough that we spoke up to the server. He nodded and agreed: the fennel dish needed more salt, it would be great if the chef relented and served bread. But it was the pacifying assent of the converted. Levi and his crew will succeed or not on their own terms. 593 Congress Street, Portland, 207-653-8617, website. Open for dinner nightly starting at 5 p.m. Small plates $4 – $18.
Five Islands Lobster Co.
Lobster roll and fried clams
How to choose from among the state’s profusion of lobster shacks? I asked a local friend for a suggestion. She sent me to Five Islands Lobster Co., just shy of an hour’s drive from Portland overlooking wide Sheepscot River. This is the Maine of the imagination, with views of fishing boats and jutting inlets and the thwack of sea salt in the air.
The encampment has three buildings: the lobster building where the crustaceans, plucked from the river in the last day or so, are boiled in seawater to order; the “Love Nest,” which sells lobster rolls and other sandwiches as well as fried seafood baskets; and a storefront that sells Annabelle’s ice cream made in Portsmouth, New Hampshire. Arrive early for the broadest selection at the Love Nest. By 1 p.m. they had run out of their biggest enticements, including lobster stew, haddock and seafood chowders, and fried oysters. “Do you still have lobster rolls?” I asked anxiously. “We never let ourselves run out of those,” said the woman behind the counter.
For $14.95, it was an indulgence that forever ruins the overwrought versions passed off in big cities. Sweet, toothy lumps with the merest slick of mayo in a hotdog bun with a single leaf of lettuce: That was it. That was all it needed to be. A pile of fried clams alongside gave satisfying contrast. But soon I was back to lobster: a freshly boiled beast with sides of new potatoes, corn on the cob, and melted butter in which to dunk it all. I sat among couples and families at a green-topped picnic table (there is no indoor seating, and it’s BYOB), dismantling the lobster and feeling content. Ice cream seemed superfluous after that kind of feasting. 1447 Five Islands Road, Georgetown, 207-371-2990, website. Open daily Memorial Day to Labor Day 11:30 a.m. – 8 p.m., September 6 – October 12 weekends only, 11:30 a.m. – 7 p.m. Prices vary, but freshly cooked lobster around $9.75 – $12.75 per pound (depending on size), lobster rolls $14.95, seafood baskets $14.95 – $18.95.
Email Bill at firstname.lastname@example.org and follow him at @BillAddison.
Along the sidewalks of Oakland’s Fruitvale district, street food vendors are busy every day selling traditional tamales, fresh fruit, corn chips and homemade ice cream. If you talk to them, you’ll learn they are also busy establishing citizenship, acquiring legal sellers’ permits, and expanding their businesses in pursuit of the American Dream. What started in the late 90s as a small group of people selling food illegally out of supermarket shopping carts, according to locals, has grown into an industry comprised of some 200 street food vendors, and is still growing.
Read more of this story at Oakland Local: bit.ly/XwM97c
The Four Seasons Food Truck will embark on a nine-city culinary tour down the East Coast, serving up plenty of gourmet street food along the way.
From September 15 to November 11, the Four Seasons Food Truck will be making its way down the Eastern seaboard on a 43-day, 1,037-mile journey from Boston to Miami. The chefs at Four Seasons hotels and resorts in each of the nine destinations have crafted unique menus specifically for the tour, each one expertly designed to highlight some of the best flavours their cities have to offer.
From savoury Lobster Rolls in Boston to Butter Pecan and Peach Ice Cream Sandwiches in Atlanta to spicy Vampiros Steak Tacos in Palm Beach, expect a tasty range of on-the-go gourmet meals at every stop.
Here are some of the recipes form the food truck.
1. Boston Lobster Roll
By Executive Chef Brooke Vosika, Four Seasons Hotel Boston
(Courtesy of Four Seasons)
Ingredients for the Lobster Roll:
- Whole Maine lobster
- 1 gal (4 qts) court bouillon
- 3–4 oz (85–115 g) house-made lemon sabayon
- 1 tbsp (15 ml) carrot, brunoise
- 1 tbsp (15 ml) celery, brunoise
- 1 tbsp (15 ml) onion, brunoise
- House-baked brioche
- bun Bibb lettuce
- 1/4 avocado, peeled and sliced
- Lemon wedge Kosher salt and pepper to taste
Ingredients for Lemon Sabayon:
- 1 cup (250 ml) crème fraîche
- 1/2 cup (125 ml) mayonnaise
- 3 fl oz (90 ml) lemon juice
- 2 lemons, zested
- Kosher salt and ground white pepper
Method for Lemon Sabayon:
1. Whip crème fraîche in a chilled bowl until light and airy.
2. In a separate bowl, mix remaining ingredients and season to taste.
3. Carefully fold crème fraîche into the mayonnaise mixture.
4. Set aside, refrigerated until ready to use.
Method for Lobster Roll:
1. In a large pot, poach lobster in court bouillon.
2. Combine chopped poached lobster with carrot, onion, celery and lemon sabayon.
3. Mix well; season to taste.
4. Place Bibb lettuce in brioche bun and fill with lobster salad mix.
5. Top with avocado and garnish with lemon.
2. Philly Cheese Steak Spring Roll
By Executive Chef Peter Rosenblatt, Four Seasons Hotel Philadelphia
(Courtesy of Four Seasons)
- 1 lb (.45 kg) beefsteak
- 4 oz (115 g) American cheese
- 2 oz (55 g) onions, diced
- 1 oz (30 ml) olive oil
- 8 spring roll wrappers
- 1 egg yolk Oil for deep frying
1. Sauté beefsteak in olive oil with diced onions, over medium-high heat until cooked.
2. Reduce to low heat and add American cheese; heat until melted.
3. Chill mixture, then divide into 4 equal cylinders about 5-inches long.
4. Lay out 1 piece of spring roll wrapper and wrap the mixture, sealing the edges with egg yolk. Double wrap the roll for extra crispness. Repeat for remaining 3 rolls.
5. Fry each roll at 350 degrees F (180 degrees C) until golden brown.
During each tour stop, local diners can follow the Food Truck throughout the city to a full schedule of can’t-miss events. Enjoy a Savannah Crab Cake Sandwich at the Food Truck Showdown in Atlanta, or indulge in Pit Beef Tacos during Purple Friday events in Baltimore. A portion of the proceeds from the tour will also go towards deserving charities in each of the nine destinations.
Follow the Four Seasons Food Truck week by week in the following destinations:
Boston: September 15–20
Philadelphia: September 22–27
New York: September 29–October 4
Baltimore: October 6–11
Washington, DC: October 13–18
Atlanta: October 20–25
Orlando: October 27–28
Palm Beach: October 30–November 4
Miami: November 6–11
Oakwood modernist house opponents fire back ahead of Monday forum
We know we’ve already reached ‘peak burger’, but what about ‘peak street food’? At what point does this welcome trend jump the shark, and it becomes no longer cool to be seen wandering around London with a handful of fast food?
The signs are already here, as we spotted a beautiful Airstream trailer is Soho yesterday… kitted out as a KFC takeaway. That’s right – KFC. It turned out it was being used to promote the fast food outlet’s new ‘pulled chicken’ burger (really).
How long now before McDonald’s start selling McKimchee burgers from converted VW camper vans? Or before Angus Steak House do a pop-up at Meatopia? The writing is on the exposed brick wall.
For a somewhat better selection, check our our favourite street food in London.
Text and photo by Guy Dimond
Whole Foods Market in Cupertino is bringing popular Indian street food to shoppers.
Dosateria specializes in made-to-order food from various regions of India.
“It’s like a small restaurant; it simulates what you would find on the street from a vendor in India,” said Emily Mitra, who co-owns the business with husband Anjan. “It is considered a quick, casual, fast-service concept for the Indian community that can be introduced to the public at large.
“Cupertino is the perfect place because the Indian audience is so incredibly concentrated.”
Dosateria offers vegetarian, vegan and meat options. The customizable menu includes samosas and chutneys and street foods such as sprouted coconut kale mung salad and bhel puri. Dosateria, however, will be most known for its dosas and frankies. A dosa is a South Indian savory crepe made with lentil and rice flour. A franke is an Indian roti wrap grilled with egg and choice of filling.
Dosateria held a grand opening celebration on Sept. 5, which featured henna tattoos, music, food samples, a traditional Indian lamp-lighting ceremony, a ribbon-cutting with the Cupertino Chamber of Commerce and the Rotary Club of Cupertino.
Mitra hopes the addition of the Dosateria concept to a place like Whole Foods could help put quick Indian food on the map for everyday residents in the way sushi is now ubiquitous at markets.
“Whole Foods Market is committed to bringing new and authentic food trends to our customers,” Scott Sherman, Whole Foods Market Cupertino store team leader, said in a press statement. “Dosateria brings classic, quality products together with exciting culinary twists, and we’re thrilled to bring them to Cupertino diners.”
Hari Nayak, a driver behind Dosateria’s menu, is a chef and author of cookbooks teaching Indian cuisine. The Dosateria drink menu includes fresh sugar cane juice made with ginger, lemon and house-made chai. The entire menu is wheat and nut free, and features natural, free-range meats and local, sustainable organic products when possible, according to restaurant representatives.
Whole Foods Market Cupertino is located at 20955 Stevens Creek Blvd. in Cupertino. Dosateria is open daily from 10 a.m. to 10 p.m. The restaurant will also offer catering to the many offices in its area by October.
For more information and to view the menu, visit wholefoodsmarket.com/service/dosateria-cafe-spice.
MASON CITY | A new beer and food festival has been added to Saturday’s festivities in Mason City.
Mason City Brewing, 28 E. State St., will host the Mason City Craft Beer Shindig and Street Food Fair from 4-11 p.m. Sept. 20.
The event will feature food from Mr. Taco, Meat Nick Meat Justin, Hot Beef Sundaes, Little Chicago and Grandma Sugar’s Cupcakery.
Craft beer will be available from Lake Time Brewery, Maple City Brewing Company, Rustic Brew, Worth Brewing Company, WestO Beer from Okoboji and Mason City Brewing.
There will also be music by Max Hay, Emmett Sheehan and John Carden.
East State Street in front of the brewery will be closed, and tips will be donated to Habitat for Humanity of North Central Iowa.
For event information, find Mason City Brewing on Facebook.
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