Browsing articles tagged with " First Food"
In a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Berkeley, Saskatoon, Washington DC, Buffalo and Vancouver.
Berkeley Tries to Help Displaced Food Truck Owners – BERKELEY, CA - Berkeley city assemblyman Kriss Worthington has taken adult a means of 3 food lorry vendors who got bumped from their spots by university construction.
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Saskatoon’s food lorry devise looks to park and set adult emporium – SASKATOON, CANADA - As we hurl closer to spring, Saskatoon’s Planning and Operations Committee will cruise a offer subsequent week for a one-year On-Street Mobile Food Truck Pilot Program.
The commander program, that is slated to launch in May of this year, will see food trucks in operation over a one-year duration while a new policies and procedures are evaluated.
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District proposes manners for food lorry vendors – WASHINGTON DC - For a second time in 6 months, a District has due a concede in a conflict between food trucks and brick-and-mortar restaurants over a manners that beam travel vendors.
The due manners — a fourth try in new years to refurbish regulations that date behind 3 decades — brand about dual dozen locations that would offer as Mobile Roadway Vending zones, where food trucks could sell dishes between 10:30 a.m. and 2:30 p.m. but fretting about parking-meter time limits.
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Food lorry owners find reduce assent fees - BUFFALO, NY - Ordering a taco or a hamburger from a lorry parked during a Buffalo Niagara Medical Campus or on Hertel Avenue competence seem like a elementary transaction.
But before that lorry can sell anything, there are manners to follow and fees to be paid.
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Commercial Drive’s initial food lorry bending by net of internal politics - VANCOUVER, CANADA - Local businessman Dylan McCulloch didn’t comprehend he’d be held in a net of village politics when he non-stop a initial food lorry on Commercial Drive.
He and partner Ryan Johnson, with whom he co-owns a Daily Catch fishmonger on a Drive, sunk their increase and assets into a truck.
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Local entrepreneur Dylan McCulloch didn’t realize he’d be caught in a net of community politics when he opened the first food truck on Commercial Drive.
He and partner Ryan Johnson, with whom he co-owns the Daily Catch fishmonger on the Drive, sunk their profits and savings into the truck.
They were issued a city permit and assigned a spot at the southeast corner of Grandview-Woodland park. They invested about $125,000 in the truck, with three deep fryers, an oven and custom paint job. They hired local chef Jeff Wilmott to whip up beer-battered fish and chips, fish cake sliders and calamari po’ boy sandwiches.
On Saturday, sales at the truck topped $2,500.
But despite brisk business over the past month, opposition from some residents and businesses has put the future of the truck — and other proposed food trucks on the Drive — in doubt.
“The majority of people love it. It’s just a few merchants who for some reason don’t want food trucks on Commercial Drive,” said Johnson, 30.
The neighbourhood Business Improvement Association asked them to move the truck from the park to an on-street parking spot, after some business owners said the truck blocks the view of the park from Renzo’s Cafe and that its generator is too noisy. (McCulloch says he paid $7,000 for an extra-quiet generator upgrade after an initial complaint was made.)
With the truck now forced to park from Monday to Friday on the Drive, paying for parking has added an unexpected $10,000 to the startup’s expenses.
“The only reason we built it is because we were offered this full-time spot at Grandview Park,” Johnson said. “We designed our business plan for the truck to be there full-time.”
The BIA bought two permits issued by the city last year for the Commercial Drive neighbourhood, intending to make sure they went to Drive entrepreneurs, despite the group’s stated opposition to such trucks in the neighbourhood. The Grandview-Woodland Area Council — a non-profit society set up to give area residents a voice in city decisions — also opposes them. Neither group responded to repeated requests for comment on Sunday.
The food truck “was just dropped in our lap,” said Andre Montagliani, owner of Renzo’s Café.
“No one ever consulted us about the food trucks being on Grandview Park,” he said.
But some merchants objected to the licences being used. “They (the BIA) said they would sit on the licences for now and, as they put it, ‘eat’ the licence fee,” Montagliani said.
But, with the licences costing $2,400 a year, the BIA last fall decided to invite applications for trucks. The Daily Catch received one, and another one is planned for farther south on the Drive.
Montagliani and other opponents took their complaints to the area council. After the meeting, which McCulloch said he was not notified of, the BIA asked the truck be moved until a solution is found and “some smoke has cleared.”
Montagliani sees the trucks as competition and as a nuisance — too loud, too smelly — and worries the truck will affect the sidewalk patio he plans to put in this summer.
“It’s not welcome. It competes directly with all the merchants here. There’s more than enough food options around the park for people. We don’t understand how the BIA could accept it and have food carts on Commercial Drive. We’d like to see them move somewhere else,” he said.
But the Daily Catch partners see it differently.
“There’s a lot of advantages to having a food truck in the park. It brings good people to the park. People can come and picnic. We don’t see any problem with it. A few small merchants may see us as competition. We don’t know why, because 99 per cent of people like it.”
The only other fish and chips outlet on Commercial Drive hasn’t voiced any opposition, McCulloch said.
Some Vancouver restaurateurs have been vocal in their opposition to the estimated 100 food trucks in operation, claiming they have an unfair advantage because they have lower overhead costs and don’t have to pay property taxes.
In January, the head of the B.C. Restaurant and Foodservices Association asked Vancouver city council to halt its plans to issue 24 additional permits over the next two years. But Mayor Gregor Robertson’s Vision Vancouver party and councillors have supported growing the number of the trucks.
MURRELLS INLET, S.C. -
On Sunday, crowds enjoyed some tasty food in Murrells Inlet. But the meals weren’t from the Inlet’s restaurants, they were instead from food trucks.
The bar “Suck Bang Blow” hosted the event. The festival was originally scheduled for Saturday.
Bad weather moved the event to Saturday, and the sunshine brought out big crowds.
The event originally had nine trucks coming to participate in the event, but only three were available on Sunday.
But the festival wasn’t just about the food. The event also had live music, fortune tellers, representatives from animal shelters, and auto part sales.
Suck Bang Blow’s General Manger, Bill Barber said it’s nice to offer an event that new to Murrells Inlet.
Discounted tickets to the 10th anniversary Noosa International Food and Wine Festival are available until 1 April – conditions apply. (Chef’s from last year’s Spice Trail pictured).
Australia’s best wines and winemakers will emerge on the Sunshine Coast for a stellar tenth anniversary line up at the Noosa International Food and Wine Festival, running from 16-19 May 2013.
The festival will feature over 200 wines from 40 wineries where the stars of Australian winemaking will share their knowledge with enthusiastic consumers and wine buffs at the many and various wine-focused events throughout this year’s four-day food, wine and lifestyle program to delight amateur cooks, serious foodies, lifestyle enthusiasts and families alike.
In a truly a unique opportunity for people to meet and interact with their favourite winemakers, organisers have pulled out all stops for the 10th anniversary event, with new highlights in 2013 including:
• A world-first Gala Opening Concert, ‘Edible Music’, combining the talents of several of Australia’s most acclaimed musicians with ten of the world’s foremost chefs from the S. Pellegrino World’s Best Restaurants list.
• Two Qantas International Degustations featuring ten chefs from S. Pellegrino World’s Best Restaurants list and six of Australia’s leading chefs.
• Salute to Ten Years Degustation featuring chefs from our first food and wine festival.
• Three sublime Sunset Concerts with drinks and canapes at the iconic Noosa National Park Lookout, followed by dinner at three of Noosa’s premium restaurants.
• A Japanese/Indian Lunch with matched beers from Asahi and Kingfisher.
• The new Barefoot Beach Marquee on Noosa’s Main Beach will host some fabulous new events including the Australian final of the World Class Cocktails Competition, World Class Food Cocktail Pairing Dinner and a Seafood Feast on the Beach.
The crispy, crunchy lunch picnic – just a sample of the fabulous food that will be on offer at the Festival
Festival favourites are still on the menu; including Lifestyle Lunches, Riverside Picnics, Wine Masterclasses and Guest Chefs at Sunshine Coast’s Restaurants and, returning for 2013, is the hugely popular Top Tastes of Queensland Lunch, featuring the best of Queensland wines, chefs and produce.
Onstage entertainment once again features a stellar line-up, with the talents of Timomatic, Jane Rutter, Taryn Fiebig, Mahogany, Thomas Crane with Queen Bohemian Rhapsody, The Fabulous Singlettes and Martini Club providing the perfect celebration atmosphere.
Minister for Tourism, Major Events, Small Business and the Commonwealth Games, Jann Stuckey, welcomed the premier food and wine festival back to Queensland in 2013 and congratulated the event’s organisers on a decade of success.
“Through plenty of hard work and determination, the Noosa International Food and Wine Festival has gone from strength to strength over the last ten years and has grown into a much anticipated, culinary tourism event,” Minister Stuckey said.
“In 2013 visitors will be offered a fantastic program which will showcase some of our best regional produce and also position the Sunshine Coast as a great event and holiday destination.
Festival Director, Jim Berardo, is thrilled with the focus of the 2013 festival, saying he is proud the event has built to something recognised as truly world class.
“The Festival originated to acknowledge and promote Australian produce, wine and talent. Now Australia has a real presence in the world of food and wine and we have recognised this by the overseas talent that we are bringing to the Sunshine Coast,” Mr Berado said.
“As we get set to kick off our first decade of Noosa food and wine festivals, we have really tried to push the envelope to celebrate our tenth year with new iconic events and program inclusions that are so much more than just food and wine.”
General Admission tickets are $40 (adult) or $20 (accompanied child under 13) and will include Celebrity Chef Cooking Demonstrations, Culinary Exhibition, Courier Mail LIFE Annexe, Food Critics Cooking Competition and the live entertainment program.
One of the best ways to experience the Festival is with a Weekend Gold Pass which includes VIP Admission for Friday’s Westpac Welcome Cocktail Party, Saturday and Sunday with entry to hospitality pavilions and preferential concert seating.
Or, for the ultimate Noosa International Food and Wine Festival experience, indulge in four-days of food, wine, lifestyle and entertainment with the Platinum Experience, which includes access to the new first class platinum lounge (fully staffed with concierge services), VIP tickets to several events, premium seating at all festival entertainment and transfers to and from accommodation.
Download the new festival app or visit the website for the full program and online ticket bookings at www.noosafoodandwine.com.au or call (07) 5455 4455 for further information.
Tickets to the 10th anniversary Noosa International Food and Wine Festival have gone on sale, with a 10% discount offered for purchases before 1 April -conditions apply. (Chef’s from last year’s Spice Trail pictured).
WNYC’s Brigid Bergin says the truck is a partnership between Neopolitan Express and the company, Clean Energy Fuel.
Basically they described it as a chance to make the mobile food industry cleaner and greener. Neopolitan Express Pizza Truck cooks pizzas that are cooked for about 90 secs in an oven that’s at 900 degrees. The mayor did a taste test in City Hall Park and said, with cheese hanging from his lips, the pizza is good
New York City is getting its first food truck fully powered by compressed natural gas. Proponents say it’s easier on the environment.
With the Associated Press
Jacob Harver grew up on the West Coast, a kind of surfer dude who loved a good fish taco. It was one of the things he missed after he moved east for his job as a firefighter in 2003.
“When I got here, it took me forever to find a fish taco like the kind in California,” he said.
The popularity of fish tacos in the area has increased, said Harver, 29. That’s why he and his wife, Elyse, began Bro’s Fish Tacos – a fish taco stand on wheels. The Thalia residents debuted their mobile eatery this month at the first Food Truck Rodeo in the parking lot of Whole Foods Market in Hilltop.
The event also featured Malbon’s BBQ, Hubcap Grill Norfolk and Twisted Sisters Cupcakes, and will take place on the second Sunday of each month through the end of the year. Ten percent of the proceeds benefits WHRO Public Media.
Rob and Lori Harrington’s company provided the graphics for the Harvers’ trailer. Their mouths watered while at work, the Harringtons said. “We had to try it,” said Lori Harrington, who bit into her taco and nodded with approval.
Harver said he got his cooking skills from his mother and his wife – Elyse has a degree in culinary arts from Johnson Wales University. His Hampton firehouse colleagues, whom he called his harshest critics, helped him perfect his menu.
“The Truth” taco has been deemed the most popular, he said: beer-battered flounder, homemade pico de gallo and a choice of four signature sauces – topped off with the all-important lime wedge.
The plan is eventually to have multiple trucks across Hampton Roads, Harver said. But city ordinances limit such business to private property, like the market’s parking lot.
“The law makes it tough,” he added. “You can’t set up on public property unless it’s a city function.”
Caryl Thompson of the Parks and Recreation Department confirmed that vendors may not operate on city property without a permit. Harver expressed hope that changes will be made.
“We are just trying to go to business parks where people don’t have a lot of options for lunch,” he said.
Maria Miglioretti, Whole Foods’ marketing team leader, said store officials were pleased with the turnout, which she estimated to be in the hundreds. Word spread through social media, she said.
“They tweeted and people came out,” she said.
The idea is to help local business owners who support the market’s philosophy of using natural ingredients free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats. The hope is to increase the number of vendors, she said.
Nathan and Meghan Alley walked over to Whole Foods after they noticed the crowd. Nathan held a sandwich of blackened grilled chicken and pineapple chutney from the Hubcap Grill, and waited patiently in line with his wife, who wanted a taco.
“I’m surprised this hasn’t been going on before,” he said.
While traveling for his job, he has seen quite a few food trucks in other areas of the country. Why not Virginia Beach? he asked.
“This gives you a good sense of community and keeps the locals local,” he said. “We need more of this around here.”
Cindy Butler Focke,firstname.lastname@example.org
The next Food Truck Rodeo is 11 a.m.-2 p.m. March 10, at Whole Foods Market, 1800 Laskin Road, Virginia Beach. For more information on Bro’s Fish Tacos, visit www.brosfishtacos.com.
NEW YORK — A pizza purveyor is now running the first food truck in New York City to be run completely on natural gas.
Mayor Michael Bloomberg and Texas oil and gas investor T. Boone Pickens were on hand at City Hall Park Thursday to mark the launch of the Neapolitan Express truck.
Some food trucks have run some of their equipment on natural gas, but they generally also use diesel, gasoline and/or propane.
Natural gas proponents say it’s more environmentally friendly, although there is controversy surrounding environmental questions about the natural gas drilling process known as fracking.
Neapolitan Express says its truck will emit 70 percent fewer greenhouse gases than a similar vehicle running off gasoline or diesel fuel.
The truck will be stationed at various spots around the city.
—Copyright 2013 Associated Press
NEW YORK (AP) — New York City is removing a initial food lorry entirely powered by dense natural gas.
Proponents contend it’s easier on the environment.
Mayor Michael Bloomberg and Texas oil and gas investor T. Boone Pickens are deliberating a sum Thursday during City Hall Park in Manhattan.
How does healthy gas review to diesel?
Available in dense healthy gas (CNG) or liquefied healthy gas (LNG), with near-zero emissions, healthy gas engines are not usually quieter than their diesel counterparts, they’re also decidedly cleaner. Switching to healthy gas translates to potentially poignant fuel cost savings: As a cost of diesel continues to rise, a cost of healthy gas stays comparatively revoke and stable. Federal and state car taxation credits—as good as infrastructure taxation credits accessible to immature fleets—can severely revoke merger costs.
Is healthy gas improved for a environment?
By implementing healthy gas-powered products, you’re doing your partial to assistance a environment. Some of these new engines revoke hothouse gas emissions (GHG) adult to 20%. By investing in a healthy gas-powered vehicle, you’re greening-up your bottom line and a environment.
Click photo to enlargeMy first food truck event was a great reminder of the power of food to bring people together. Off the Grid started in June 2010 with the simple idea that if someone grouped street food vendors in one spot, hungry people would come.
I chose Food Truck Sunday at the Marin Country Mart across from the Golden Gate Ferry station for it’s beautiful setting and easy access off of Hwy. 101.
I kind of worried if I’d actually find it. After all, a couple of food trucks can be tucked away in back streets, or hidden behind tall buildings. I worry too much. I only needed to roll down a window and sniff after taking the Sir Francis Drake Blvd. exit off 101 and heading east. Plus, right in front of me was a huge black and white banner screaming – FOOD TRUCK SUNDAY – framed by eight colorful food trucks, topped off by a huge white picnic and music tent.
Friendly guy that he is, Joe Staley, who books musicians for Off the Grid, filled me in on the basics. Food Truck Sunday at Marin Country Mart has been operating for just over a year. It is one of over 15 Bay Area sites where food trucks set up for weekly lunch or dinner events. Off the Grid provides the structure, so to speak, and the food trucks are each independently owned businesses.
“At Larkspur we have 16 trucks in two groups of bi-weekly rotation, rain or shine,” said Staley. He emphasized that visitors should expect new and delicious treats at every venue, every time.
I plunged into a diverse throng of food lovers walking around checking out the menus on each truck.
I watched gaggles of friends, co-workers, and young parents pushing strollers; cops on break, teens and seniors all following their noses like Bugs Bunny following a trail of roasting carrots. It’s amazing how the smells of lovely dishes like roasted chicken, or perfect garlic fries or even pancakes can turn rushed, cranky, or fussy folks into giddy gourmets.
I think the trick is to ignore your nose and tingling taste buds long enough to check out what others have ordered.
Marin Country Mart, which has a great Saturday Farmers market, offers free parking. There is the added perk of doing a little shopping at retailers including Bed, Bath Beyond, George Pet Store or Poppy Store. There’s even a 24-Hour Fitness and U.S. post office.
On the Sunday I visited I was lucky to catch Deborah Brooks singing and playing guitar. Her Americana and rock roots songs had everybody smiling and tapping toes. I hear that Paper Dolls and Uni her Ukulele are crowd favorites. All performers are family-friendly.
“The great thing about food trucks is you can just grab some friends and go and you know you’ll have a good time,” said Chris Graham of Concord.
Graham was sharing French fries, beignets, and lumpia with Angela Hallet of Concord and Twone Evans of Fairfield. The Korean barbeque beef was long gone before I turned up.
“I was up for a food adventure today. I really wanted to try things from the Asian trucks,” Hallet said.
Not everyone gets the hang of a food trucks the first go-round. It’s more exotic than hot dogs. One of the longest lines was at KoJa Kitchen, which offers Korean and Japanese cuisine. A big seller is Korean beef sandwich served on rice bread.
Musician/contractor Chris Newell of Mill Valley walked in hoping to find a good old-fashioned carne asada burrito, but no dice. With things to do he grabbed an order of fries from the ArKi truck,
“I’ll come back and check it out again. I’ve been to parties where the Taco Guys truck catered and they’re fantastic,” Newell said.
Newell wasn’t the first person to give Taco Guys two thumbs up, so I ordered a $5 panko crusted Maui fish taco on a corn tortilla. Pickled cabbage and an amazing tangy sauce complimented the dish. With homemade strawberry jasmine lemonade to wash it down I was a happy girl enjoying the winter sun, taking in the view of a sparkling
San Francisco Bay.
Really? Is there anything better than an $8 gourmet meal and a million dollar view? Which makes me want to check out more Off the Grid food truck events.
In the East Bay, Off the Grid food trucks can be found at Alameda at South Shore Center on Saturdays from 11 a.m. to 3 p.m., Southside Berkeley on Telegraph on Thursday evenings from 5 to 8 p.m., and Lake Merritt on Fridays from 5 to 9 p.m. Their website www.offthegridsf.com/markets has all the information you’ll need to plan your own foodie adventure.
Tell rover to come over
Marin Country Mart is dog friendly on Off the Grid days as long as you can keep your leashed best friend 15 ft. away from the carts at all times. Which is a great excuse to bring friends to hold the leash at a table while you
The food trucks, tents or carts you’ll find at an Off the Grid gathering can include:
Korean and Japanese fast casual cuisine.
Serving up local and sustainable Filipino dishes with a California twist.
ArKi specializes in crispy fried chicken, fresh cut fries, and beignet donuts with a light caramel glaze.
The Rib Whip
San Francisco’s first gourmet,
mid-western style BBQ truck!
Authentic Peruvian street food.
Curry Up Now
Indian Street Food Street Foods
Popular In Other Parts of The World.
Nick’s Wheely good breakfast
Bay Areas 1st Breakfast Truck-Bringing you the best meal of the day ALL DAY!
Be sure to check www.offthegridsf.com or friend Off the Grid on
Facebook to confirm which vendors will be at what locations.
A renewed debate about the future of food trucks in Buffalo will begin today, when a proposal that would allow the trucks into Canalside is discussed by the Common Council.
Behind the scenes, entrepreneurs in the growing food truck industry are lobbying to shape the city’s broader policy – from permit fees to where they can conduct business – before legislation sunsets on April 1.
Food truck owners pay $1,000 for permits to operate throughout the city, and they are restricted from serving customers in many areas downtown.
“We don’t have an opportunity to compete in the more prominent or high-traffic areas,” said Peter V. Cimino, principal with Lloyd Taco Truck.
Lloyd’s owners pay an additional $1,400 for the privilege of parking at Main and Mohawk streets, which is within the city’s special downtown vending district, and an additional $31.50 to the city for every special event they attend, not to mention the fees charged by event organizers.
“It hasn’t allowed a food truck culture to develop here,” Cimino said.
Lloyd opened in July 2010 and was Buffalo’s first food truck. Since then, the city has seen more trucks emerge, while others are up for sale. They serve burgers, beef on weck, and dessert, among other things, and can be found on the Buffalo Niagara Medical Campus, in the Larkin District and in pockets of the Elmwood and Hertel strips where they’re not within 100 feet of an open restaurant. They use social networking sites to let their fans know where to find them.
Cimino said if the amendment to a city ordinance allowing the trucks into Canalside is some kind of trade for keeping the annual fee at $1,000, he said he’s not interested.
“It doesn’t do much for us,” he said of opening Canalside, noting parking restrictions and the existing city rules that dictate the trucks must be 100 feet away from an open restaurant and 500 feet away from a special event.
North Council Member Joseph Golombek sponsored the resolution that would allow the trucks into Canalside, and took the lead in the Council’s original food truck debate.
Golombek is meeting with a lawyer for the trucks later this week on the broader city ordinance governing food truck permits, but said Monday that his initial thought is to renew the legislation as it is.
“I don’t want to open up a can of worms,” he said.
The Canalside provision is on the agenda for the Legislation Committee, which meets at 2 p.m. today in Council Chambers. If it passes, it could be enacted by the full Council on Feb. 19.
Legislation Committee Chairman Darius G. Pridgen said he expects the Council to act on the comprehensive food truck legislation well ahead of the April 1 deadline.
“I think we definitely need to hear from the food truck operators, the brick-and-mortars and the customer base the trucks serve,” Pridgen said.
“It may be too early to decide if there are changes that are needed.”
Two representatives for brick-and-mortar restaurants that were involved in the city’s original debate over where food trucks can operate said Monday that the trucks have abided by the law enacted by the Council in January 2012, and they won’t seek changes to the ordinance.
“It seems to me they lived up to it,” said Mark D. Campanella, vice president of marketing and franchise development with Just Pizza.