Puddin’, a comfort food purveyor usually found at Eastern Market, has expanded to include a food truck.
The truck will dispense gumbo and po’ boys from Tuesday through Thursday, 10 a.m. to 3 p.m. Puddin’ will still be outside the Rumsey Aquatic Center near Eastern Market on the weekends. Track the truck’s movements on Twitter.
Michael Bonczar wants to dispel any preconceived notions right off the bat for those who think they know the bread baking business.
“The bread business is not for the faint of heart,” said Bonczar, owner of Bet’a Bread Bakery Deli.
Since opening his business in April 2010, Bonczar is up with the roosters baking before many of us are out of bed. In situations when he had as many as 400 loaves of bread to prepare for a farmers’ market, there have been nights when he arrived at his store at 10 p.m., in order to have everything baked and ready to go by 5 or 5:30 a.m.
“With those farmers’ markets, sometimes a large quantity of bread had to leave at a very early time,” said Bonczar.
From June through November, he sells his bread and sweet treats, which can include lemon-ginger scones, at the Scranton, Wilkes-Barre, Dallas, Hometown, Abington, and Tunkhannock farmer’s markets, and at an assortment of wine festivals.
The farmers’ market circuit has helped him to grow his business, and now that he has more time on his hands during the “off season,” Bonczar is working on bringing some of the farm fresh products to his customers at Bet’a Bread.
“I’m having a lot of success with the farmers’ markets…, so I’m trying to bring some of that into the store,” he said.
“We try to bring a little bit of that action people seems to enjoy – the locally made, hand-crafted, small batch type products. They compliment the bread.”
One of the connections he made at a farmers’ market was with “Quails R-Us…Plus!” owner Rick Franciosa, of Honesdale, and has been showcasing many of his products of farm fresh local chicken, brown eggs, quail, quail eggs, rabbit, Guinea Hen, lamb, goat, pork, turkey and partridge at Bet’a Bread on Saturdays, 10 a.m. to 3 p.m. since Dec. 7.
“He (Rick) brings his coolers on Saturdays…I’m very open to trying new things. You get a loaf of cinnamon raisin bread and some of his eggs and you make some French toast. Watch out! My crusty loaves make a great complement to a meal,” Bonczar said.
Franciosa noted he and his wife, Linda strive to raise animals in a more natural and humane environment, thus yielding a better tasting, healthier product. His products are all natural, antibiotic and hormone free, offering customers a “true Farm-to-Table experience.”
“We became acquainted with each other’s products at various farmers markets. In my opinion we are both in the same boat: we are artisans…creating special products and working from our hearts more than our wallets …,” said Franciosa.
“Teaming up in some way seemed logical. Our customer bases are similar in the way that they are comprised of people who ‘go the extra mile’ to buy unique, high quality, local products. Allowing me to ‘set-up’ there on Saturdays, along with having other local products there, complements Michael’s Artisan breads and sandwiches nicely; creating, for lack of a better word, a mini “farmers” market for all our customers to have access to different local products in one convenient location, while hopefully boosting all our sales.”
During his visits to Bet’a Bread, Franciosa chats with customers and answers questions they may have regarding his products. One of the main questions, he said, is “about how we raise our animals.”
He added, “In a nutshell: This is a small family farm that cares about the animals and the products we ultimately produce from them.”
Bonczar said the reaction from his customers has been positive, and he also carries locally-produced honey and jam to complement the bread he creates.
Burnham and Highbridge events calendar unveiled for 2014
3:06pm Tuesday 4th February 2014 in Somerset
By Kirsty James
Ian Jefferies, business and tourism manager for Burnham Information and Rescue Support (BIARS)
MUSIC festivals, sports fundraisers and street parties are all on the list of exciting events planned for Burnham and Highbridge this year.
Ian Jefferies, business and tourism manager for Burnham Information and Rescue Support (BIARS), gathered together almost 30 event organisers at a meeting at Burnham’s BAY Centre to create a fun-packed calendar.
He told the Weekly News: “The aim was to make sure we minimise date clashes and that we work together as a town for events.
“This is a great way for people to see they’re not alone and realise there is help out there to organise events. Hopefully this will encourage more people to get involved.
“Everyone can help each other out to create a diverse list of events. The chamber of commerce, town team and project coach are all on hand to promote them and ensure they are a success.
“This is a great way of fundraising too. Lots of people are looking for events to fundraise at, so any charities which would like to link up with an event should get in touch.”
The next event will be at a fundraiser by the Friends of Burnham Hospital at Highbridge Community Hall on February 8 at 7.30pm.
Other events include themes weekends, farmers markets, Food Festivals and for the first time – a history enactment weekend in Highbridge in August.
Events this month include a fundraising Geocaching trail at Southwell House on February 23 and a farmers market in Burnham High Street on February 28.
For more information email email@example.com.
The winery and restaurant is a popular wedding and function venue.
A boutique winery and a local farmers’ market in Oratia, Waitakere, is for sale as a going concern business and freehold property for the first time since it was developed from an apple orchard.
“Artisan Wines is a fully functioning and award-winning vineyard,” says David Savery, of NAI Harcourts Henderson who, with Julie Couper, of NAI Harcourts Albany, is selling the 4.32ha property and business by tender closing on February 26.
“It comes complete with a cellar door facility, a restaurant, a substantial and popular farmers’ market with covered stalls and resource consent in place to build a much larger function centre.”
Savery says Artisan Wines was the first to gain organic grape certification in West Auckland and has gained a reputation for its organic wines.
“Its award-winning wines are made and bottled locally at a contract facility from grapes grown on site and in Marlborough, and the wine is sold domestically and offshore.
“Among its many awards over the past 10 years are medals for its sauvignon, syrah, chardonnay and pinot gris. Its syrah 2010 vintage, for instance, won silver at last year’s Royal Easter Show wine awards, pure silver at the Romeo Bragato Awards 2013 and a bronze at the NZ International Wine Show 2013.”
Also in 2013, Artisan’s chardonnay won silver at the London International Wine Challenge 2013, bronze at the NZ International Wine Show 2013, pure bronze at the Romeo Bragato Wine Awards 2013 and a Four Stars Sam Kim Wine Orbit in May.
“Selling wine is only one string to Artisan’s income bow,” Savery says. The picturesque vineyard in the Oratia Valley, 25 minutes by car from Auckland’s central business district, is also a popular wedding and function venue and there is room to build a large homestead on site.
The restaurant seats 40 people inside and an extensive outdoor dining area can accommodate up to 100 with on-site parking for up to 200 vehicles depending on the season. There is also a small meeting room for private and corporate functions which caters for 10 at a time.
At present it is a lunchtime restaurant six days a week and is also open on Friday nights. The cellar door is open seven days and a farmers’ market is hosted on Saturday mornings.
For larger indoor weddings, there is the opportunity to have the function in a marquee with table seating for up to 70, using the restaurant/cellar door facility as the bar.
Owners Rex and Maria Sunde say a larger, purpose-built conference and function building would enable a new owner to run many more weddings and functions than they can currently accommodate. They turn away many bookings each year because they can only offer smaller functions.
“People do get married outdoors in the vineyard itself, or in the farmers’ market area, but it is weather dependent and very seasonal,” says Maria Sunde.
“It’s a really lovely rural location in the foothills of the Waitakere ranges and makes for great wedding photos among the grapevines.”
She says there are many ways to increase the property’s income.
“The farmers’ market area is only used on Saturday mornings or for weddings, but space could be used for outdoor movies or food and wine festivals – like the very successful Dallies in the Valley event we ran two years in a row, 2012 and 2013.
“For concerts, there are grassy banks in the vineyard where people could take a picnic basket and buy their wine on site.”
With both on and off premises fully licensed the Sundes are able to sell wine by the bottle or glass for consumption on or off the premises.
The Sundes bought the site as bare land in 2005 and planted the vineyard, producing their first vintage in 2007. Rex Sunde is a qualified viticulturist and worked for some years at Nobilo Wines in Huapai. They established a cellar door facility for wine tasting, then provided platters of finger food on request and finally opened the restaurant because of demand.
“People kept asking us to provide food with their wine and it went from there,” Maria Sunde says.
The farmers’ market was their next venture. It has a coffee shed and permanent stalls in a horseshoe with grassed area, offering 32 under-cover stalls. They also provide live music every Saturday morning.
The market was an instant success and runs summer and winter and has its regular followers as well as visitors.
“The first time we opened we estimated we had 5000 people and neither us, nor the stall holders were prepared,” says Maria Sunde.
“Everything sold out in 15 minutes. These days it’s steadier but it has proved very popular and all our stalls are occupied every week.”
Warner Robins — and Houston County — is a great place to land for affordable things to do with your family that include festivals, events, activities, dining, hotels and more.
Year-round listings of the latest happenings and entertainment are online or in printed materials available at the two Convention Visitor Bureaus in the north and south ends of the county.
Resolve in 2014 to become familiar with all that there is to do here locally and support it. Youll find car shows, food festivals, rodeos, museums, fishing, golf, sports of all kinds for all ages, small specialty group events, planes and trains shows, farmers markets, fine arts and crafts shows, live entertainment, flower shows, ballet and even an ol time jamboree thats been going on for decades.
Check out www.warnerrobinsvisitorscenter.com or call 478-922-5100 in Warner Robins, or go to www.perryga.com or call 478-988-8000 in Perry to tap in to the resources available to keep you informed and up to date. And call those phone numbers to add your event to the newsletters and websites.
Be a tourist in your own hometown this year and spread the word about what a superior Museum of Aviation, fairground facility, house museum and so much more there is to share with your children as they grow up in this unique community.
So with that in mind, your community International City Farmers Market is back into full swing each Thursday from 1 p.m. to dusk at the corner of Watson Boulevard and Maple Street at Perkins Field.
The market is a great resource for seasonal produce; pasture raised beef, chicken and pork; fresh eggs; honey; fresh baked goods; handcrafted goods and unexpected fun. Visit www.InternationalCityFM.org for more visitor and vendor information.
And be looking for special events from the market in 2014 including cooking classes and contests and maybe even a community garden.
Ed Grisamore, Telegraph columnist and author of several books on the lives of well known personalities and legendary local establishments, such as Macons NuWay Hotdog Stand (the second oldest in the country), launches his next four-week class Writing Your Autobiography.
The course is designed to teach you how to write your personal and family memoir in a step-by-step approach to tweaking and organizing your thoughts. The series extends through January and is held at Trinity United Methodist Church, 129 S. Houston Road, Warner Robins. Cost is $75 per person or $100 for two members of the same family.
The Central Georgia Genealogical Society presents Mapping the Past during its monthly meeting at 7 p.m. on Jan. 14 at Flint Energies, 900 Ga. 96 in Warner Robins. The program will research using maps and land records to navigate family histories.
Guests are welcome and can learn more by calling 478-987-7260 or visiting www.cggs.org.
Marsha Priest Buzzell is executive director of the Warner Robins Convention Visitors Bureau. Contact her at 478-922-5100 or firstname.lastname@example.org.
FOOD lovers will be able to experience two new festivals in Barton next year – following the last farmers’ market.
North Lincolnshire Council is set to trial two food festivals in Barton to replace the farmers’ market – one in the town centre and one on the Ropewalk Promenade.
The last market in Barton took place on December 14, which was a special Christmas market.
Councillor Liz Redfern, leader of North Lincolnshire Council, said: “After the two markets have been trialled, a decision will be made on which of the different locations will benefit the town the most.
“By holding a regular food festival in Barton, we can bring in new traders and offer much more choice to shoppers and encourage shoppers to buy from local businesses.
“We will try the two new locations and see which one works best and how it meets the needs of both local people and businesses and see which they prefer.”
At last month’s Barton Town Council meeting, Councillor Paul Vickers confirmed the monthly farmers’ market would end in December.
Mr Vickers said this would be reviewed again in 2015.
The Barton Tourism Partnership held a small food festival on Barton’s waterfront in September, which attracted around 3,000 people.
New food truck vendors will not be welcomed to Turlock any time soon, following the City Council’s decision on Tuesday to extend a temporary freeze on issuing new mobile food facility permits.
At their last meeting of the year, the City Council voted unanimously to extend the halt on the issuance of mobile food facility permits for a period of 10 months and 15 days. In November, the City issued a 45-day moratorium that saw the immediate freezing of any new food truck permits, which was set to expire on Dec. 27. With the approaching deadline and with the City not much closer to a final decision on whether or not food trucks will be allowed in the downtown area, the Council opted to extend the moratorium while discussions continue.
In the Dec. 5 Planning Commission workshop, the majority of the public opinion voiced during the meeting was against allowing the mobile food trucks in the downtown core, which runs primarily down Main Street from Palm to Lander Avenue.
The Turlock Downtown Property Owners’ Association has made it clear during several public meetings on the matter that they would like to have food trucks prohibited from the downtown core, except during special events such as the Downtown Christmas Parade or Turlock Farmers Market.
TDPOA Administrative Assistant Dana McGarry has voiced that food trucks should only be temporarily allowed for such special events and not permanent structures in the downtown scene. Many members of the TDPOA, according to McGarry, have cited “unfair business advantages” as the main reason why the mobile facilities should not be allowed in the downtown, primarily noting a 42-per square foot extra tax placed on downtown business owners that goes toward the maintenance of downtown – a benefit that mobile food vendors are not required to pay, yet “reap the benefits of.”
Other matters such as parking have come about, as food truck Vida-Vital owner Christopher Shaun – who prompted the discussion after requesting a food truck permit to be located on Main Street – will be located in an empty parking lot. Shaun has noted that parking will not be an issue, as his truck would only take a portion of the parking lot, where he has full permission to be by the property owner. He also noted that his customers at Vida-Vital would only be there for 10-15 minutes each, as the nature of food trucks is to “grab and go.”
Although the City opted to extend the moratorium, Shaun continued to fight for his cause, saying that he is beginning to feel like a “poster child” for the issue.
“At first I thought this was about if we could keep it fair,” said Shaun. “Now I’m starting to wonder if it’s just becoming a barking issue. Now people are bringing up issues of parking, which I’ve said is not going to be an issue. I just feel like if it was a member of the TDPOA that was coming forward with this idea, of bringing a food truck to the downtown, then we wouldn’t be going through this right now. I’m starting to feel like a poster child now.”
Shaun’s business, Vida-Vital, was grandfathered in by the City in November, and is expected to soon be operating on Main Street across from Dustbowl Brewery. His food truck will offer healthy alternatives, including smoothies, fruit bowls, crepes and tapioca pearl tea.
“We’re extending the moratorium to have ample time for discussion,” said City Councilman Steven Nascimento. “I think it would be unfair to issue permits while we move forward with this process.”
According to City Planning Director Debbie Whitmore, the decision is not expected to take the full 10 months and 15 days. City staff is expected to bring forth a zoning ordinance amendment to the Planning Commission meeting in January 2014. Following the planning commission’s decision, the issue is expected to be brought to the City Council again by March 11, with a new amendment fully in place by April 24.
SOUTHFIELD — Once a staple of major metropolitan area downtowns, food trucks are a relatively new phenomenon in the suburbs, with Ferndale having started approvals for them outside the Rustbelt marketplacea few years ago, and with Royal Oak holding periodic – and very popular – food truck rallies inside the Farmers Market.
Why, even Burton Elementary School, located in Huntington Woods and a part of the Berkley School District, held a food truck rally as a benefit event.
Now Detroit Pommes in Southfield has received a $10,000 grant from the Michigaqn Economic Development Corporation’s 2013 Mobile Cuisine Startup Program. The one-time grant has matching funds of $25,750 from the start up, according to a press release.
So when could the City of Southfield be expected to join in the phenomenon? The answer is soon, very soon.
The city, along with the City Centre Advisory Board, the Southfield Chamber of Commerce and Arbor Lofts is presenting what is being billed as the first annual Southfield Food Truck Rally on Wednesday, Sept. 25, from 4-9 p.m.
Promising “tasty treats and good eats,” the rally is timed to entice both those just getting out of work in the city and those returning home to Southfield after a long day elsewhere.
Also strategic is the location, at 20300 CivicCenter Drive, in the SouthfieldCity Centre. Specifically, the rally is l
ocated in the parking lot of Arbor Lofts at the corner of Central Park Boulevard and Civic Center Drive
Also the location for the city’s lunch and listen concert series, by holding the rally in what is called the City Centre, the city is expected to continue efforts to build what the city and other entities hope will become a walkable central area to live and visit, do business, shop and eat.
The strategic location is virtually across the street from the Civic Center complex, with the Arbor Lofts acknowledged as a cornerstone for new development in the area, with massive changes in store for 2014 for Evergreen Road, which fronts drives through the City Centre.
The truck menu will vary depending on which hotel location is manning the truck. The Beverly Wilshire truck will make stops at the downtown L.A. Art Walk on Oct. 10, Abbot Kinney in Venice on Oct. 11, Santa Monica Food Truck Alley on Oct. 12 and the Beverly Hills Farmers Market on Oct. 13. The menu will consist of beef hearts, aji huancaina, ahi tuna, grilled octopus, beef and carrot cromesqui, steak salad, salmon salad, chocolate Rodeo Cronets and more.
Chef Ashley James will create offerings when the Four Seasons L.A. at Beverly Hills takes over the truck with stops at Sony Studios on Oct. 14, the Pacific Design Center on Oct. 15, and the Red Bull headquarters in Santa Monica on Oct. 16. James will prepare kalbi, or short rib, quesadillas with Oaxaca cheese, shrimp tostadas with chipotle remoulade, traditional tres leche cake with Mexican chocolate ice cream, as well as traditional British fish and chips and Argentine empanadas.
Prices will range from $4 to $12.
A portion of the proceeds from the tour will be donated to Chefs to End Hunger, a charity that redistributes excess food from hotels and restaurants.
“We want to keep our chefs engaged in something that is very relevant and the food truck movement fits the bill,” Guy Rigby, vice president of food and beverage of the Four Seasons Hotels and Resorts in the U.S., said in an announcement. “It’s fun, unexpected and will foster the notion that Four Seasons does things differently.”
Located in a former furniture warehouse, GOOD: street food + market provides locals with a place to shop for food and art.
Posted: Monday, September 2, 2013 9:25 am
Updated: 6:56 pm, Thu Sep 5, 2013.
GOOD: street food + market breathes new life into Del Paso design district
The State Hornet
The award-winning GOOD: street food + market held their monthly market on Sept. 1 to support the local design community on Del Paso Blvd.
Awarded the American Planning Association’s Local Vision Award in 2012 and featured on the Food Network blog, GOOD: street food + market features many works from local Sacramento designers such as street food, clothing, furniture and art.
Spearheading GOOD: street food + market is the event planning and design team Roshaun and Maritza Davis of Unseen Heroes.
Armed with inspiration from other markets such as the Chelsea Market in New York to the Ferry Building Farmers’ Market in San Francisco, GOOD: street food + market was created as part of the larger plan to revitalize the Del Paso design district on Del Paso Blvd., Roshaun said.
“If you’re trying to rebrand the area after the design district, let’s create a design market for designers in the region,” Roshaun Davis said. “Let’s bring in some street food because that’s another form of design in our eyes. That’s how we created the market. It was all synergy with what ideally our client wanted.”
With 30 to 40 pop-up shops that rotate monthly, GOOD: street food + market provides locals a chance to shop from local designers who don’t have a store front.
The market also allows locals to sample Sacramento food trucks and eateries such as Popcycle, Hook and Ladder, The Mill Coffee and Volkswaffle.
In order to properly set up shop for most of the vendors and designers, Maritza said GOOD: street food + market was organized according to the warehouse’s space.
“We really wanted to create a unique experience for people that didn’t feel like ‘Oh, we’re in an empty warehouse. It’s kind of yucky,’” Davis said. “We made it really warm and design centric and for them to have a good time.”
Tracy Santiago-Avenell, the designer behind the vintage accessory brand She’s Craftyyyy, loves what the market has to offer locals.
“I love this place. I’ve been shopping here since it started last year. This is my first time selling and I’ve been getting good feedback,” Santiago-Avenell said. “It’s good people watching, it’s a good vibe all the way around. If I wasn’t selling, I’d be shopping right now.”
GOOD: street food + market attendee Nycala Benson said the market could be the next big thing for Sacramento.
“It really speaks to the art community and to the of 20-30 year olds in Sacramento who like good food, they like supporting the local artists, it’s great,” Benson said. “I feel like this could be the next hip young thing and getting all the good things that Sacramento has to offer.”
Camille Anglo can be reached at email@example.com