Vegetarian food truck takes root in Gilbert
The Uprooted Kitchen
Vegan baked french toast
The Romanoff Family
Chad, Cole, Jonah, and Erin Romanoff
Posted: Wednesday, May 22, 2013 12:30 pm
East Valley Tribune
This weekend, Chandler husband-and-wife team Chad and Erin Romanoff celebrate the one-year anniversary of their vintage silver food truck — The Uprooted Kitchen. Appearing weekly at Gilbert Farmers Market and Food Truck Friday in Phoenix, the Romanoff’s “restaurant on wheels” is a true gem found right in our own backyard.
When they decided to open their own business, cost and time were major factors. Chad, a pediatric occupational therapist, and Erin, a devoted mom to twin boys, wanted something they could afford while making sure they still had time with their children. They opted for a food truck, but knew they’d face challenges along the way.
“We knew we were not appealing to the masses,” Erin said. Not only was The Uprooted Kitchen a food truck, but it was also entirely vegetarian. “We wanted to make sure we were able to start slowly and begin to create loyal customers that would some day follow us to a restaurant.”
With lines of people waiting to eat their food, which often sells out, it seems they are well on their way.
Each week The Uprooted Kitchen offers a vibrant cuisine that caters to both your taste buds and your health. The menu changes regularly, but some core items like the cheese crisp — filled with vegetables, sauces, greens, and the choice of organic mozzarella or daiya (vegan cheese) — are always present. Their breakfast offerings include items like vegan baked french toast or Erin’s chilled butternut oats, served with fresh fruit and the scone of the day. As for sweets, a range of whole wheat breads and raw cookies provide a wholesome treat.
The Gilbert Farmers Market has been a good fit for The Uprooted Kitchen, Erin said. “We fit in amazingly right from the first day,” she said. “At the market we are able to really get to know our customers — no one is usually in too big of a hurry, and they love chatting about food and our business.”
By offering nutritious meals, giving the vegetarian movement a modern twist, and building personal relationships, the Romanoffs have formulated a recipe for success. Now they are ready to branch out. Starting June 5, The Uprooted Kitchen will add a date to its serving schedule: 4 p.m. to 8 p.m. Wednesdays at the Agritopia Farmers Market, next to the Coffee Shop at Joe’s Farm Grill, 3000 E. Ray Road, Gilbert.
• Morgan Crawford, 17, is a vegetarian, foodie, and long distance runner who lives in Gilbert.
DETAILS The Uprooted Kitchen is open from 7 a.m. to 11 a.m. on Saturdays. Gilbert Farmers Market, 222 N. Ash Drive. Free admission, food prices vary. Theuprootedkitchen.com or www.GilbertMarket.com.
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Wednesday, May 22, 2013 12:30 pm.
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State allows wineries at farmers markets
EASTON — People soon will be able to sample and buy local wine alongside farm-fresh fruits and vegetables at farmers markets across Maryland.
The new law, House Bill 978, which was passed in the 2013 Maryland General Assembly earlier this year, establishes a new off-site permit and removes previous county-by-county restrictions and limits on the number of markets, or market days, a winery may attend. It goes into effect June 1.
“If you look at … the anatomy of a farmers market, it is entirely focused on promoting locally produced, locally sourced products, and that’s wineries,” said Kevin Atticks, executive director of the Maryland Wineries Association. “Our local wineries are agriculture. They’re growing fast, they’re marketing their own wine and they’re trying to sell their wine.”
Atticks said wineries used to be able to attend only 12 off-site events a year, and a $25 dollar fee came along with each event a winery wanted to attend, as well as an application to the state to attend a specific event 20 days before it happens. So the process, along with being a lot of steps to go through, could get somewhat expensive for wineries, he said.
Plus, he said, farmers markets who hosted wineries had to go through an alcoholic awareness program, and the current permitting process places that responsibly on the wineries, which should already be certified.
“Now, the farmers market just has to be a farmers market and isn’t required to have any certification and or permits and approvals beyond their normal thing of just being a farmers market. All of the permitting is under the winery,” Atticks said. “The new law is kind of an admission that wineries should be able to market their products, wineries should be trained to do so and farmers markets, all they need to do is invite the wineries.”
Atticks said the new permit for wineries to sell their products at farmers markets will be an annual $100 fee, and wineries can attend any farmers market in Maryland, providing the market invited the winery and it is a certified farmers market with the Maryland Department of Agriculture.
However, local laws on wine sales and sampling prevail over this state law, even if they are more strict than what’s allowed by the new permit.
The law also allows wineries to be at 21 other off-site events, including community fairs, home and garden shows, craft festivals and wine festivals, as long as the sponsor of the wine festival is a nonprofit.
Atticks said farmers markets are exactly the market in which wineries need to promote, as people are already buying local products.
“When they can taste the quality of the cheese, the peas, the tomatoes, they become regular customers and they go back for those products, or become aware of them, then ask for them and buy them wherever they buy their wine or groceries. After all, that is the end goal,” he said. “I don’t think most farmers and wineries have an end goal of selling their products in one market on one day. They want to have their cheese in the place that cheese is sold. To break through the marketing of bigger brands is to sample it, to offer it and be where people are already scouting for local products.”
Centreville Main Street Manager Carol D’Agostino said she tried to get similar legislation specific for Queen Anne’s County noticed in the past general assembly, and worked closely with Atticks, as he was working to move the statewide form of this legislation forward in the general assembly.
D’Agostino said she originally wanted this legislation to pass to bring more variety to Centreville’s farmers market, which is in the middle of downtown.
“The more different type of products we have, the more different shoppers we’re going to get and the more synergies between the farmers market and the down businesses that we have,” D’Agostino said.
She said wineries are becoming popular in Maryland, even when people think about the economic impact the wineries will have on the tourism industry.
“With the wineries, they’re drawing from Pennsylvania and New Jersey and Delaware, and these people stay in hotels, they eat at restaurants and then they go home. That’s the perfect guest,” she said.
D’Agostino said the Centreville market already has its first winery joining the market, Tilmon’s Island Winery of Sudlersville.
She said the winery will use up its old special events permits to begin selling at the Centreville market starting Saturday, May 18, and the market currently is recruiting additional wineries. For more information, wineries can contact D’Agostino at 410-758-1180, ext. 13, or mainstreet@townofcentreville.org.
Other farmers markets embraced the new legislation with open arms.
Ann Yonkers, co-executive director of FRESHFARM Markets, said FRESHFARM embraced bringing wineries into its farmers markets when the old permitting process was still in play, but it makes sense to her that wineries should be allowed at farmers markets when they choose.
“Wineries are agriculture enterprises and they’re an important part of the changing face of agriculture, so we welcome … giving them access to do direct local sales,” Yonkers said.
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Monique Pecora
2013_01_pecora_monique.jpg
Posted: Wednesday, May 15, 2013 1:12 pm
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Updated: 10:16 pm, Wed May 15, 2013.
Work It, Richmond
Richmond Times-Dispatch
Tell us the basics: Who are you, what’s your company’s name and how long have you been at this company?
My name is Monique Pecora. My company is Monique’s Crepes LLC. I created the company in 2011 and started business in June 2012.
Food trucks are a growing business. Why did you pick crepes for your truck?
My mother is French, so I grew up enjoying crepes. I attend many outdoor events and thought it would be great to offer an interesting and delicious alternative to the typical fare that is offered.
What time of day (or what sorts of places) do you see the most sales and business?
Being new at this, I can only comment on my limited experience. But for the food truck scene, weather is a huge factor no matter what time of day. We see the most business at events where we know that there will be a lot of foot traffic or a captive audience. We have enjoyed good success at South of James Farmers Market and also at the food truck courts at the Virginia Historical Society, First Fridays and Hardywood Park Craft Brewery.
What’s a lesson you’ve learned during the recession?
Plan carefully and do not take anything for granted.
What’s a business you admire, and why?
I admire Stone’s Throw Studios out of Montpelier. Beth Royal and Chuck Burnette were referred to me when I was searching for graphic designers to create the wrap for my trailer. When I met them, I knew right away why they came so highly recommended. They are a very cordial and energetic team and helped me tremendously. They were so easy to work with, had terrific ideas and all the work was completed within the agreed upon timeframe and proposed cost. I had some idea of the images that I wanted to incorporate, and they worked with me to design the beautiful trailer wrap that they created for Monique’s Crepes.
What’s coming up for your business in the next year?
We are planning to participate in some multi-day music festivals, as well as food and wine festivals. We will also be catering more and will continue to seek venues and locations where folks can enjoy our crepe creations.
Is there a secret to your personal success? Perhaps a piece of advice you’ve always remembered?
Throughout my working career, I have always believed that my three keys to success are preparation, integrity and diligence. Growing up, my father taught me that determination and fortitude will allow me to complete any task, no matter how difficult or insurmountable that it may seem.
What’s the part of your job you dread the most?
Having never driven a trailer or large pickup before starting this business, the part of the job that I dread most is maneuvering the trailer in or out of a difficult parking area, especially in reverse!
What’s the part of your job that excites you the most, the thing that makes you want to hurry to work?
By far, the most excitement for me comes from interacting face-to-face with customers and having someone come back to me to tell me how much they enjoyed my crepe. Prior to starting Monique’s Crepes, I worked in an office environment where I interacted with people primarily through a computer or over the telephone. I thoroughly enjoy the personal engagement with my customers that my business has provided the opportunities for.
© 2013 Work It, Richmond. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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Wednesday, May 15, 2013 1:12 pm.
Updated: 10:16 pm.
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Loved – and hated – Scranton food truck testing Wilkes-Barre’s waters – Scranton Times
Meals on wheels no strangers to W-B
Some food trucks already operate in Wilkes-Barre. As long as food truck owners pay a license fee, they are allowed to work in Wilkes-Barre for the year, said Ted Kross, director of the Wilkes-Barre Health Department. The initial cost for a license fee for food trucks in Wilkes-Barre is $300 and $250 for the following year, Mr. Kross said. For an ice cream truck, it’s $300 initially and $150 each year after that, he said.
Notis Valvas, owner of Notis the Gyro King food truck, has been setting up at events in Wilkes-Barre, such as the Farmers Market and Cherry Blossom Festival, for more than 20 years.
Wilkes-Barre does not have an ordinance which specifically regulates or places restrictions on food trucks, according to City Clerk Jim Ryan and Wilkes-Barre Council Chairman Bill Barrett.
“I don’t think it’s a bad thing,” Mr. Barrett said. “I would just want to ensure that the owners of restaurants are listened to as well and respected. I feel there’s room for both. It’s just a matter of how much room.”
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Food truck shows off saucy side in Turlock
Saucy Girls debuted their food at the Turlock Farmers Market last season, where they had a booth and smaller menu. Now they have a bright-purple truck with the slogan “Prepare to be saucified” that parks near South Broadway and A Street each Friday morning to feed hungry marketgoers.
“I think it’s a neat idea,” said Turlock resident Claudine Pacheco, who stopped for a quick bite with her children Friday afternoon. “It’s a fun thing to have a food truck and follow where they are. And I love the food.”
The menu ranges from Angus beef, pulled pork and falafel sliders to bacon-wrapped hot dogs. The most popular item is the OMG (Oh My Goodness) beef slider with its OMG sauce. Kari Hernandez has about seven specialty sauces to choose from, ranging from homemade barbecue to chipotle and cilantro aioli.
“I just have a passion for cooking,” she said. “I’m a big foodie. When my son was born, I threw sushi parties. I just love cooking all kinds of foods.”
She said she chose sliders and hot dogs because of their popularity and versatility. She uses local bread from Frost Bakery for her buns, area farm produce for her ingredients and Nathan’s Famous Beef Franks for her dogs.
“I just want to make good quality food,” she said.
Hernandez’s mother, Taha, has helped with service and makes all the baked goods the truck carries.
A lot of work
Getting the business on the road has been a long process. The couple purchased the 1988 Chevy food truck from United Samaritans last April for $10,000. Since then, Marty Hernandez has worked on renovating the vehicle and they sunk an additional $40,000 into it for everything from a new hot-water system to an updated sink, refrigerator and plexiglass.
The Hernandezes reached out to another popular area food truck, The Cupcake Lady, to get tips. She helped them find a good designer to create and install the logo wrap-around for the outside of the truck.
The couple have been experimenting with traveling a route, but ultimately would like to find a permanent place (or places) to park and serve breakfast and lunch each day. Marty Hernandez said they’d like to stay in the downtown Turlock area but are open to any place with good traffic.
Customers can find Saucy Girls at the Riverbank Farmers Market starting in June. They also hope to get approved to park at the Modesto Certified Farmers Market. The truck is available for catering and private events, too.
Reception so far has been good. The truck sold out of food at the first Turlock Farmers Market. Market Manager Derek Griffin said he’s heard positive reviews from attendees.
“Everyone seems to really like the food,” he said. “So it’s good to have them back.”
For more on Saucy Girls, visit www.saucygirlstruck.com or find them on Facebook.
Bee staff writer Marijke Rowland can be reached at mrowland@modbee.com or (209) 578-2284. Follow her on Twitter, @TurlockNow.
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Isthmus A La Carts 2013 is the opening feast of Madison’s new food cart season
At the Isthmus A La Carts food cart festival on Friday night, I kept overhearing people saying things like “Have you been to Freshly Baked?,” “I got this at Freshly Baked,” and “How’s the line at Freshly Baked?”
What, I asked myself, is Freshly Baked? How has a completely new food cart escaped my attention, especially since I saw the cart roster program for the festival designed just two days before?/p
As the editor in charge of Isthmus‘ food coverage, I try to keep a pretty close eye on what’s going on with Madison’s food carts and their comings and goings. Well, “try” makes it sound like it’s a chore, when it’s not — it’s one of my favorite things to do that’s also a part of my job. I look forward to the city’s annual September cart review and the launch of new carts every spring. So whatever this awesome Freshly Baked was, it had caught me snoozing on the job.
Then I realized that Freshly Baked was what these attendees were calling BJ’s Kolaches, a year-old cart that serves six different flavors of savory Czech dumplings, as well as some sweet. Granted, “Freshly Baked” is exactly what the cart has painted in large letters above its serving window. It only says BJ’s Kolaches on the side, which anyone who was making the circuit of the 20-plus carts and booths at Friday night’s cart festival would probably not have noticed.
I felt better. I’ve had “Freshly Baked” BJ’s Kolaches before, and as I’ve written before, you can’t go wrong with any of the varieties. Friday night, I had a buffalo chicken. Another winner.
I missed last year’s inaugural fest while at a conference, so I was interested to see carts drawn from various vending times and areas drawn together — Capitol Square, Library Mall, the “West Dayton mini-pod,” late night, and farmers’ market Saturday vendors were all represented and serving samples of various elements of their menus. Last year’s fest had what everyone remembers as perfect weather; this year was a little chilly, but not so much that it stopped anyone from drinking cold beer (from Leinenkugel’s) and Wisco Pop.
Most of these carts do vend regularly, but not together, not in an area where you can get together with your friends and have a picnic, and not with sampler sizes so that you can try multiple carts in a single meal.
New on the scene was the all-vegan Ladonia Cafe, which probably won some converts to its excellent BLT made with housemade seitan bacon along with fresh Vegannaise on Batch Bakehouse bread. A person in front of me in line at neighboring cart wondered if the word “vegan” might have been scaring people off. It did seem to be true that the carts serving the most meat also had the greatest number of people in line for food. Unscientific observation, just saying. Ladonia also had lemon poppy seed scones and a housemade ginger lemonade with a bit of a kick to it. Good stuff.
At Slide, I picked the beet slider. This was because I was feeling a little bad about having written that Slide’s meat sliders were a little stronger than their veggie options. I was feeling bad about this in a very Madison sort of way, wondering if I was unfairly adopting a societal norm that privileges meat over vegetables. I thought I should give the beets another chance. The slider was very pretty — Slide’s little buns are perfect — and I loved the creamy dressing, which could give Plaza sauce a run for its money. The beet slice was nice and sweet. For a beet slider, it was pretty great. I was happy to live in a city where you can get a beet slider at a food cart festival. I felt better.
Taquitos Marimar, new on Library Mall this spring, had tamales and tacos on offer. I had a good chicken taco, with two fresh griddled soft corn shells, and a bit of chipotle mixed in.
JD’s, a cart that traditionally vends late night, brought its legendary steakburger, which I finally got to try. Every good thing you’ve heard about this wonder between slices of Wonder Bread is true. Meltingly delicious.
Fried and Fabulous, another late night regular, was doing its thing (brand-name sweets dipped in batter and deep fried, State Fair-style) and passing them out to folks waiting in line — battered deep-fried Oreos unexpectedly turn soft and gooey inside.
Not currently a Madison cart, but vending at several area farmers’ markets, was Chef K. Clark Pickles and Preserves (though the name on the cart above the serving window was “Home Grown”), where chef Kimberly Anderson was serving three kinds of pickled vegetables — Moroccan asparagus, carrots, and surprising parsnips — and three kinds of beer jelly, on crackers. Beer jelly? You bet. It actually does taste like beer. Which is a good thing.
This year, 750 tickets were available, and the fest was sold out over a week before it was held. The audience votes on its favorites, and this year the winner was SoHo Gourmet Cuisine.
Many other carts were on hand. Even with sample sizes, I don’t think anyone could try every cart, and I skipped some of my favorite vendors, simply because I have already eaten a lot of their food. But there’s still an entire summer ahead to taste more.
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Food Truck Festival Rolls into Odessa Friday
Westchase area residents who are tired of pulling kitchen duty in the evenings can grab some lawn chairs, load up the car and head to the Odessa Organic Farmers Market on Friday.
May 10 is the night for this month’s Odessa Food Truck Festival. The trucks roll in at 5 p.m. while the fun lasts until 9. Rollin Zoinks Truck, Holy Smokes BBQ, 3 Suns Bistro and other popular eateries on wheels all plan to be in attendance, according to the market’s Facebook page. Entertainment is also usually a part of the fun.
The market is open from 11 a.m. to 9 p.m. Friday, May 10 and again from 10 a.m. to 4 p.m. on Saturday. It’s closed on Sunday in recognition of Mother’s Day.
To check out the fresh produce or the festival, just stop by the market’s 8701 Gunn Highway location. For more details on this week’s harvest or other upcoming events, check out Odessa Organic Farmers Market on Facebook.
What’s your favorite food truck? Tell us by commenting below!
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Spring sun draws crowds to Troy food truck fest, farmers market
Troy
After a winter that sputtered to a close, spring was in full swing Saturday, as Capital Region residents swarmed city streets to enjoy the first outdoor weekend of the Troy Waterfront Farmers Market, the Food Truck Festival of NY and the nearly 80 degree weather.
Even hours-long lines didn’t deter people at the food truck festival, the first of its kind in the city.
From gourmet sliders to wood-fired pizza and gyros, more than a dozen food trucks and local bars sold food and beer to masses of hungry foodies at Riverfront Park.
Slidin’ Dirty, a sliders truck that makes regular visits to the city, attracted a line with a wait of more than two hours to place an order. After an hour and a half in line, Schenectady resident Peter Forst, 56, and his son Nick Forst, 25, were still salivating for avocado fries, a Slidin’ Dirty specialty, and Cajun-style sliders.
“We’re dedicated to the cause,” said Nick Forst, an Albany lawyer.
The midday sunshine only strengthened their resolve.
“This is the most beautiful weather we’ve seen in a long time,” he said.
Having already had their fill, a quartet of twenty-something friends eating on grass overlooking the Hudson said the sliders were worth the wait.
“This is amazing,” said Ellie Hobson, 24 a nurse, before asking whether her day in the sun had netted her a sunburn in addition to her pulled-pork.
At the farmers market’s return to River Street, evidence of spring was abundant. Vendors sold tender pea shoots, fresh herbs, broccoli and Brussels sprouts — root vegetables were no longer the star. Shoppers strolled slowly, looking over the spring pickings as local bands Shaker Fiddle, Zan and Slate Hill Band provided a musical accompaniment.
At Bootlegger’s on Broadway, sidewalk tables were filled as eaters and drinkers soaked up sun, suds and sights.
Back at the Food Truck Festival, longtime best friends Seana Munson and Tiffany Tokarchuk, both 43, enjoyed catching up and catching a tan. With weather this wonderful, said Munson, an Albany artist, they hardly minded the hour-plus wait at Timesquare, a Philly cheesesteak truck (of course, a husband holding their place in line also made the wait more bearable).
The woman celebrated the day wearing a strapless summer dress, a fuchsia flower in her hair.
“I just wish I had some sunscreen,” she said.
kbrown@timesunion.com • 518-454-5035 • @kristenvbrown
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Food notes: Brookside Farmers Market, Toasted Wine, food truck fest
The Brookside Farmers Market opens Wednesday, and there will be a wider selection of foods available than ever before, organizers said.
The location remains the same, in the Food Pyramid parking lot near 39th Street and Peoria Avenue. Market hours are from 8 a.m. to noon every Wednesday through Oct. 30.
This year’s Brookside Farmers Market will offer a diverse range of produce, fruit, herbs, bread, along with meat and dairy products, according to Melanie Hunter, program coordinator.
The market provides an opportunity to stock up on produce mid-week, either before work, during an early lunch break, or between. The market guarantees its products are grown, raised or handmade by its Oklahoma vendors.
For a complete list of vendors and products available at the Brookside Farmers Market or the Cherry Street Farmers Market, as well as highlights on what’s currently in season, go to tulsaworld.com/cherrystreetfarmers for more information, or sign up for a weekly e-newsletter by emailing info@cherrystreetfarmersmarket.com.
Toasted Wine Fruit Spread celebrates one year in business
A local company that makes wine fruit spread is celebrating a year in business Friday at Studio 818, 818 E. Third St.
There will be food, wine, music and samples of Toasted, in addition to giveaways and specials. Studio 818 also has handmade art and jewelry for sale.
Jenks America Food Truck Festival
Food trucks and merchants will line Main Street for this event sponsored by the Jenks Chamber of Commerce.
Food trucks participating in the event include The Dog House, Smoke, Jezebel, the Local Table, Mr. Nice Guys, Lone Wolf Banh Mi, Andolini’s and Kona Ice. Musical entertainment for the event includes Okie Tone Records artists Chloe Johns, Jacob Tovar, Wink Burcham, John Moreland and Desi Cody.
The festival, a first of its kind in Jenks, will be 11 a.m. to 6 p.m. Saturday.
For details, call the chamber at 918-299-5005.
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Food
Recipes for pink sweets to make Mom feel loved on Mother’s Day
If you haven’t decided what to do for Mom on Mother’s Day, consider celebrating her girlie side with some pretty pink sweets.
For Mother’s Day, let kids help with cooking something special for her
Kids want to make Mom something special in the kitchen on Mother’s Day.
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New Grand Rapids food truck in the works from owners of Winchester, What The …
A new food truck in the works from Winchester owner Paul Lee.
GRAND RAPIDS, MI — A West Michigan food truck owner is doubling down on mobile eats.
Paul Lee, owner of The Winchester bar on Wealthy Street SE, recently bought a 1956 Chevy Kurb-Side delivery truck and is having it retrofitted as a companion to his What The Truck food truck.
The new truck, a 3-speed manual transmission, is smaller, about 14-foot long versus the 22-foot What The Truck. Lee bought it an estate sale in California, where it was used as a bakery delivery truck, and had it shipped back to Michigan.
Due to its smaller size, which makes it difficult to cram-in too much cooking equipment, Lee said the new truck may sell cold items like deli sandwiches.
The idea is to have “a couple trucks so when we travel, we can bring along a couple and create a little truck lot wherever we go,” he said. Lots with multiple food trucks are a common sight in larger cities like Austin, Tex.
Lee hasn’t landed on a name for the truck yet, but “it won’t be ‘What The Truck 2’.”
The new truck could possibly be on the road later this summer.
Also in the works from Lee is a new taquiera bar at 665 Wealthy Street across the street from The Winchester.
The new concept restaurant is working its way through the construction permitting process, but Lee said it is still planning to open this year.
What The Truck already has a busy summer lined-up.
“Every weekend in June, July and getting into August is already booked,” he said. “Right now, we’re trying to find places for it during the week.”
The truck, which serves tacos, hit events around West Michigan as well as taking road trips to Traverse City and the Electric Forest Festival at Rothbury last summer.
“Most likely, we’ll probably do breakfast, maybe on Wealthy Street,” he said. “We may try to get into the farmers market and I have an application to get into the new Downtown Market.”
Email Garret Ellison or follow him on Twitter.
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