Posted: Tuesday, December 17, 2013 10:20 am
Cart Smarts: Sweet new ways to eat sweet potatoes
Post-Bulletin Company, LLC
Sweet potatoes are popular this time of year. But, believe it or not, covering them with butter, brown sugar and marshmallows is not the only delicious way to eat them.
While we’re at it, let’s dispel a couple other myths. Sweet potatoes and yams are not the same thing. And finally, sweet potatoes are no different than white potatoes for people with diabetes.
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Tuesday, December 17, 2013 10:20 am.
Northeast Florida’s Food Trucks
1. Super Food Truck – (640) 207-5993 – Serving turkey pesto panini, chicken bahn mi,
blackened fish sandwiches and quesadillas – www.facebook.com/superfoodtruck.
2. Chew Chew Food Company – Chef Blake Burnett – (904) 629-7605 – Serving
lobster corndogs, truffled Parmesan kettle chips, caprese grilled cheese, blackened fish
taco and more – www.facebook.com/chewchewfoodtruck
3. Kona Ice of SE Jax. Nichole and Jimmy Lima – (904) 524-5576 – Serving different
flavors of shaved ice and ice cream including cookie dough, coffee, and red raspberry –
4. Baby’s Bad Ass Burgers – 855-529-2229 – Serving meat and veggie burgers with
toppings, curly fries and sweet potato fries with names like All American, Bombshell,
and Cougar – www.facebook.com/BabysBBSJax?ref=br_tf.
5. The Swedish Bistro – Karin Asmus-Herke and Andre Herke – (904) 300-5573 –
Serving Swedish meatballs, meat and veggie burgers, seafood wraps and desert –
6. French Fry Heaven – (904) 945-1379 – Serving zero trans fat, allergen-free russet
and sweet potato fries – www.facebook.com/FrenchFryHeaven.
7. Scrappy’s Mobile Kitchen – (904) 477-5138 – Serving barbecue meats, Southern
fried food, deep-fried chicken and other items.
8. Driftwood BBQ¬ – (904) 412-4559¬ – Patrick O’Grady – serves pulled pork sliders,
smoked chicken thighs and ribs – www.facebook.com/DriftwoodBBQ.
9. The Happy Grilled Cheese – (904) 451-0126 – Chef Tony Weisman – Specialty
grilled cheese sandwiches like The Chicken and Waffle Melt, The Vinny and Porky Melt
or Grilled Mac and Cheese – www.facebook.com/pages/The-Happy-Grilled-
10. On The Fly – (904) 302-2933¬ – Chef Andrew Ferenc – Serving Blackened Ahi
Tuna Tacos, Braised Pull Pork Taco and more – www.facebook.com/Ontheflyjax.
11. All That Jazz – (904) 250-2741 – Serving New Orleans style po-boys, gumbo,
jambalaya and hot sausage – www.facebook.com/pages/All-that-Jazz-New-Orleans-
12. Cravingz Mobile Kitchen – (904) 631-0444 – Johnny and Wendy Hassan – Serving
smoked chicken wings, fried bam-bam shrimp, corn nuggets and pumpkin muffins –
13. Corner Taco – (904) 234-8843 – Chris Dickerson – tortillas, brisket with yuzu and
pork carnitas – www.facebook.com/cornertaco.
14. Chunky Tomato – (904) 894-8680 – pizza, lasagna, panini, and fresh made salad –
15. Mama’s Foods – (904) 687-6652 – Argentinian-style cuisine based in St.
16. Monroe’s Smokehouse – (904) 389-5551 – Barbecue and smoked meats –
17. Taste Buds Express – (904) 945-2837 – tacos, sandwiches, rice and beans –
18. Funkadelic Food Truck – (904) 588-3509 –
19. Backstreets Catering – (904) 472-8181 – Hot dogs like a Chili-Cheese Coney –
20. Taco Loco – (904) 226-2926 – Mexican food – www.facebook.com/TacoLocoJax.
21. Buff Wings – (904) 422-1942 – Buffalo style chicken wings and shrimp –
22. JT Coffee Company – (904) 993-1350 – Coffee, specialty drinks, frozen drinks
and smoothies – www.facebook.com/jtcoffeecompany.
23. Gourmet Aviator – (904) 885-2950 – Alex Montanez – Latin American and
Caribbean cuisine – www.facebook.com/gourmetaviator.
24. Tailgater Toby Jax – (904) 687-5445 – American food and barbecue –
25. Le Petite Cheri – (904) 654-7197 – mobile cupcake shop –
26. Monster Burger N’ More – (904) 687-5702 – Matthew Berg – hamburgers, chicken
pitas and steak sandwiches – www.facebook.com/pages/Monster-Burger-N-
For information on where food trucks will gather, go to
If you own one or know of one that we should list here, please contact reporter Dan
Scanlan at (904) 359-4549 or firstname.lastname@example.org with the truck name,
website and some favorite items.
Mobile food vendors are on the move — politically speaking.
A new group calling itself the Central Pennsylvania Mobile Food Association has organized to promote the region’s growing restaurant-on-wheels community.
Their first order of business, according to Jordan Pfautz, is to encourage support of a proposal that would allow more hand-operated food carts in an expanded area of York City. The city council could vote as early as Tuesday on the ordinance, which would increase the number of cart licenses from one to six and expand the food-cart district to several blocks surrounding Continental Square.
As it is currently written, the ordinance would not apply to food trucks.
The mobile-food association wants “to make sure that everybody understands the facts,” said Pfautz, a co-owner of a Lancaster-based food truck that sells pulled pork.
“There is established studies and data on what happens when you introduce that element to an economy,” he said. “The mobile vendors tend to increase foot traffic.”
There’s little evidence of negative impacts on brick-and-mortar restaurants, Pfautz said.
Whether that argument will allay the fears of folks who own some downtown York eateries remains to be seen.
Earlier this month, several restaurant owners attended a council meeting to protest the proposal. They expressed concerns about the potential for mobile vendors to siphon business from existing restaurants in an already competitive market.
Support: Not all York restaurant owners oppose the idea, however.
Rob McGrath, owner of Roburrito’s in York, said he supports the city’s effort to loosen its food-cart regulations because there’s “no reason not to.”
“Some of the best food I’ve ever had has come out of a truck or a cart,” McGrath said.
McGrath, whose burrito chain includes a stand in Central Market that resembles a food truck, said he signed up to support the new mobile food association. But, McGrath said, he remains skeptical of York’s ability to support an expansion of mobile food businesses.
“I would have a hard time believing anyone could make a living doing it,” he said.
Regional: Pfautz said the association is loosely comprised of about 20 vendors in seven Pennsylvania counties, including York.
The numbers of regional food-cart and food-truck operators continues to grow, Pfautz said.
“Probably every month I’m hearing of two, three or four new trucks,” he said.
Councilman Henry Nixon, who’s been the proposal’s primary proponent on the council, said he plans to suggest at Tuesday’s meeting that the council table its vote and move the proposal back to committee. Nixon said he’s interested in creating a committee of stakeholders to further study the issue and make a recommendation within a year.
“I believe it’s something that is useful to the downtown,” Nixon said. “But I don’t want to do anything that would jeopardize the current fragile businesses that we have.”
Perhaps, Nixon said, the committee should consider adding food trucks to the proposal.
Coincidentally, a group that organized a successful food-truck rally in October announced Monday that it will host a second event in York on April 11.
Philip Given, one of FoodStruck’s organizers, said the April event will offer an even more diverse menu.
“It’s hard for us to say ‘bigger and better’ because it was so amazing the first time,” Given said. “We’re hoping that we can double the number of attendees this time.”
– Reach Erin James at email@example.com.
Online editor- Birmingham Business Journal
The Birmingham City Council has passed an ordinance that outlines when and where mobile food trucks can do business in the city.
After delaying the vote earlier this year, the City Council voted this morning to approve the regulations. AL.com reports that the regulations include:
- Requiring food trucks to pay $300 for a general permit to operate within the city limits or $500 for a “premier” permit to operate within the City Center
- Restricting food trucks from operating in 150 feet of an existing restaurant.
- Limiting the hours when food trucks can operate. Food trucks can be within the city center from 6 a.m. to 6 p.m. Mondays through Fridays, or later hours in special cases.
The ordinance also creates a Mobile Food Vendors Committee that will approve locations for food truck vendors.
In addition, the ordinance creates “food zones” in which trucks or carts can set up “either in a permanent location with the city limits or on a rotation cycle at specific locations within the “premier area” of the City Center,” according to the AL.com report.
In an in-depth story in September, the BBJ looked at Birmingham’s food truck scene, which has grown to about 20 trucks, and has gained traction because of and as a part of the revitalization of downtown.
Brent Godwin is the online editor and social engagement manager for the Birmingham Business Journal. Click here to follow him on Twitter.
NEW YORK — After receiving stiff opposition from established restaurants, New York City Council members are expected to halt an ordinance that would have brought more food carts to the city’s downtown district, The York Daily Record reports.
“We’d like to put this back into committee and … study the whole idea of mobile food vendors and the limitations of those food vendors,” said Councilman Henry Nixon, the bill’s sponsor.
The legislation would have increased the number of vendor licenses and extended the area where the carts could operate. The City Council was expected to vote on the legislation today.
Nixon said he will instead introduce a motion to create a commission that would study the issue of food carts and food trucks.
“Nobody’s really sure what effect these food cart vendors would really have,” he said. “[The commission] would really be establishing a comprehensive, strategic plan for mobile food vendors.”
Doug Knight, marketing director for Downtown Inc, an organization that promotes re-investment in the downtown area, said that the goal of the commission would be to create a piece of legislation that will benefit all downtown stakeholders.
“I think balance is probably the key word in this,” he said.
The York City Council meeting will take place this evening at 6:30 p.m. in City Hall.
What films whet your appetite?
Perhaps you yearn for Willy Wonka’s snozberries that taste like snozberries, or lust after the life-altering Chocolat of Lansquenet-sous-Tannes?
Maybe you prefer the Whistle Stop Cafe for green fried tomatoes, the lip-smacking spaghetti that lured Lady to Tramp or the imaginary Bang-a-rang feast the Lost Boys share in Hook.
Regardless, it’s time to abandon the salt-or-sweet debate and step away from the popcorn stand. Food and film just got a lot more exciting.
The Cartel cometh
The Street Food Cartel, Glasgow’s masters of guerrilla nosh are teaming up with the Glasgow Film Festival to combine the best of both culinary and cinematic worlds.
In February 2014, these two Glasgow institutions will come together to turbo-charge your cinema experience with mouthwatering exotic flavours from around the globe.
After a run of sell-out of foodie events at SWG3 in 2013, Street Food Cartel are now well established gurus of pop-up dining.
Big screen at The Briggait
The Briggait will play host to this unique pop-up cinema and dining experience, playing four great foodie films: Goodfellas, When Harry Met Sally, Ratatouille and Withnail and I.
“How can I describe it? Good food is like music you can taste, colour you can smell. There is excellence all around you. You only need to be aware to stop and savour it.” Ratatouille
A big screen, comfy seats and a full food service will be set up in The Briggait between February 21-23 for the events, as part of Glasgow Film Festival’s GFF14 initiative to create cinema experiences in new, exciting venues.
Jonathan MacDonald, one of Street Food Cartel’s managing directors, is excited by the upcoming collaboration and says there will be tie-ins between menu and movie on each night.
“We were contacted by the Glasgow Film Festival who were keen to do a film and food tie up,” said Jonathan.
“We loved the idea of a unique pop-up because what we do is along those lines. They ran the film ideas they had by us and we liked the sound of them.”
The Street Food Cartel are keeping shtum while they craft food to complement the chosen cinematography, but we’ve been told that there will be pecan pie…
We’ll have what she’s having.
Tickets are £20 a pop for Goodfellas, When Harry Met Sally and Withnail and I which includes a £10 food and drinks token as well as the flick.
For Ratatouille, kids get in for £5 and adults for £10, with food sold separately.
So whether you revel in Paulie’s prison pasta scene or want to revisit the sandwich driving Sally wild, keep an eye on tickets before they all sell out.
Which is your favourite foodie film? Let us know @STVGlasgow
Chief Minister Mamata Banerjee’s dream of turning Kolkata into London may take its toll on the street food — synonymous with the culture and tradition of the metropolis.
To implement the beautification project and also reduce the pollution level in the city, the state government has decided to stop lighting any kind of oven on the pavements — an order, when implemented, may sound the death knell for an estimated 1.6 lakh food vendors here.
As of now, government officials, including minister in-charge for urban development Firhad Hakim, are out on the the streets, asking vendors to stop heating and cooking food on pavements.
Hakim, who has taken up the issue with a missionary zeal, along with officials of the Kolkata Municipal Corporation (KMC), raided three areas last week — Brabourne Road, Zoo area (Alipore) and Esplanade in central Kolkata — and stopped vendors from cooking on the footpath.
Already, quite a few vendors have shut shop. “I am looking for another job as my employer has closed his stall,” Montu, a young boy who worked at a tea stall near Sealdah station, told The Indian Express
“We have told them to either cook at some other place and then sell them on the footpath. But under no circumstances are we going to allow them to start a fire on the footpath. Who will be responsible if there is a big fire?” asked Hakim.
Hakim said his department will soon issue a notification banning cooking on pavement. “We are not against street vendors. We also know the needs of people. But we cannot jeopardise the lives of lakhs of people by allowing fire on pavements,” the minister said.
The move will not only snatch away the livelihood of street food vendors and their employees but also deprive lakhs of people from cheap and sumptuous meal.
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Special to The Oakland Press
Piada Italian Street Food is a fast-casual Italian chain eatery serving a short but good quality menu of sandwiches, pastas and salads. The Ohio-based chain recently expanded north, opening its first Michigan location in Troy.
Located in one of the new strip malls dotting West Big Beaver Road, the inside of Piada is sparse and modern, but inviting. There are wood tables, industrial light fixtures and lots of natural light. The restaurant seems set up to handle a busy lunch rush, with a large service counter with two assembly lines.
The menu and ordering process resembles an Italian version of the Chipotle chain. Guests choose among three entre options, and load them up with their choice of proteins, sauces and toppings.
The most popular meal choice is the chains namesake a Piada is a sandwich made with thin crust dough griddled fresh to order. The pasta bowl starts with angel hair pasta, and the chopped salad bowl comes with romaine and mixed greens.
Protein items to choose from include garlic and rosemary chicken, fennel-flecked Italian sausage, calamari with hot peppers, crispy Parmesan-crusted chicken, grilled steak and lemon-scented salmon. Vegetarians can choose seasonal fresh vegetables.
The next decision for diners is sauce cold sauces include red pepper pesto, basil pesto and creamy Parmesan; warm sauces are pomodoro (tomatoes, garlic and basil), diavolo (spicy tomato) and Parmesan alfredo.
The toppings bar is where each meal can really be customized at Piada. There are more than a dozen toppings, and guests can add as many as they like to their creations. Toppings include artichokes, pancetta, sun-dried tomatoes, white beans and a variety of cheeses.
While most guests likely order to their own specifications, there are also a few chef-designed meals for anyone looking for a simpler way to order. The Crispy Calamari Piada comes packed with lightly battered and fried calamari, hot peppers, creamy Parmesan and pomodoro sauces and mixed greens. The calamari rings pair perfectly with the creamy and spicy elements of the sandwich, and the flatbread holds everything together remarkably well. This surprising sandwich alone is worth the trip to Piada, because where else can you get excellent calamari (or any calamari at all) at a fast casual chain?
The pasta bowl is a gigantic portion for the price (less than $8 for most protein options).
The angel hair pasta is cooked perfectly al dente, and tossed with a bit of oil and herbs, so it starts out flavorful even before any toppings are added. The only drawback is that the pasta isnt served hotter by the time toppings are added and the order is complete, it ends up being a room-temperature pasta salad.
The biggest allure of Piada is the high-quality food, but its the prices that really surprise a meal for two, including drinks (even fruity Italian soda) is under $20.
If you work in Troy or are there for a shopping spree, a stop at Piada Italian Street Food is sure to provide you with a fresh meal prepared the way you like it.
Lori Yates is a Ferndale-based food writer and recipe developer/tester. Read more at www.foxeslovelemons.com.
FYI: Piada Italian Street Food, at 2038 W. Big Beaver Road, Troy is open 10:45 a.m. to 10 p.m. seven days a week. For more information, call 248-712-4189 or visit www.mypiada.com.
ticket of `30 and dishes ranging between `10 and `150, the fest is going to appeal to your taste buds without leaving a hole in your pocket.
The state with the most exorbitant menu will be our very own Delhi. Owing to the state’s diversity, on the Capital’s platter would be food originating from all around the country. It includes 22 different stalls and will boast of dishes like butter chicken and rumali roti, tawa seekh kebab, malai chaap, soyabeen chaap, tawa roti and korma, palak pulao, varietes of parathas and naan, spring rolls, fish pakora, chhole bhature, bhelpuri, batatapuri, golgappe, moong daal chilla, dahi papri, and paneer ka tikka.
This is the third edition of the festival being organised by the National Association of Street Vendors of India (NASVI). It is not just food, there would be several other activities at the fiesta including cultural programmes and competitions.
Talking about the fest Sangeeta Singh, head of street food program at NASVI, tells us, “Organising such a huge street food festival is in itself a unique and soul searching exercise. The festival would prove to be a myth breaker. It will dispel the misconception that street food is not hygienic and healthy. The food vendors would show how much fresh, hygienic and nutritious their food is. The festival will prove that street food vendors play a wonderful role in an urban setting and they just need support of authorities to avail infrastructure facilities, such as delivery of safe drinking water and proper sanitation.”
Catch it here
What: National Street Food Festival
When: December 20 to 22
Timings: 12pm to 10pm
Where: Jawaharlal Nehru Stadium, Pragati Vihar
Nearest Metro Station: Jawaharlal Nehru Stadium on the Violet Line
JANESVILLE—It was 22 degrees at noon Friday. Snow and ice covered the ground, and mobile food vendor Chad Measner was trundling a cash box from his Cajun food truck across a parking lot and into the lobby at Crosby Place Banquet Facility.
A customer had just ordered a to-go platter of fish tacos. The customer seemed to know the routine: Give your order at the food truck, walk over to Crosby Place, pay for it, get your receipt, and then go back to the food truck to pick up your food. After all that, you can eat.
Odd? Unwieldy? Measner thinks so.
Measner, a Janesville resident, runs South Padre Streetfood, a Cajun seafood restaurant on wheels that he’s operated for a little over a month out of a converted recreational vehicle. He’s got a licensed kitchen, insurance and health code permits to sell food, and he says he has a slowly growing customer base.
But otherwise, it’s been a tough six weeks for Measner’s fledgling business in Janesville.
After Measner sunk money into converting and licensing his mobile food truck, he learned from city code officials that the city has an ordinance that doesn’t specifically allow mobile vendors on public property or rights of way.
Also, officials told him, a set of city zoning rules prohibit vendors other than “seasonal” merchants from operating out of vehicles in business districts, and other city rules don’t seem to clearly spell out how food trucks can handle point-of-sale cash payments for vendors, according to city officials.
Turns out the city apparently doesn’t offer licenses for individual food truck vendors, and its ordinance on street businesses and sidewalk sales doesn’t even mention motorized food trucks.
As it stands, Measner now is handling business transactions in an unorthodox way–greeting customers and taking them inside Crosby Place–a licensed food seller–to pay.
Measner said he has permission from Crosby Place’s owners, who own the private parking lot where he parks and operates six days a week. For cash transactions, he’s got permission from owners to use the lobby and Deano’s West Side Pub.
So far, Measner believes he’s toeing city rules and county health codes with the system, although he’s not happy with it.
“I’m trying to operate by the books, but this can be a fiasco. It’s not an easy way to operate,” Measner said. “It’s weird, and it looks weird to customers. I don’t want to make people feel like I’m running some kind of half-cocked thing. It seems a little ludicrous, and in the end it’s a pain in the butt for the customers.”
City Building and Development Services Manager Gale Price has told The Gazette he’s advised Measner his operations don’t seem to fit with city rules. For Measner or any other food truck sellers to be in outright compliance, the city would need to amend its zoning rules and its ordinance on street businesses, Price said.
The city’s zoning code on vendors limits selling to “excess parking lots” and prohibits food trucks or other vendors who sell out of vehicles from permanently locating in parking lots or another private business areas and using their vehicles as “principal” buildings to selling goods.
“The intent of the ordinance is to prohibit somebody from popping down in a parking lot and starting up a (permanent) business,” Price said.
The zoning rule exempts “seasonal” sellers, such as produce and fireworks sellers. And Price said Janesville’s downtown farmers market operates under a separate rule, which allows an organized farmers market board to apply for blanket city permits to operate a street market as an “event.”
The muddier issue, Price said, is whether Measner can be allowed to toggle back and forth from his food truck and into a “bricks and mortar” business to do cash transactions.
“I haven’t been able to learn, yet, what constitutes a transaction. Is it exchange of money or food? Both?” Price said.
Price noted he’s told Measner that, ironically, there are no city rules preventing him from selling food outside local industries or factories if he gets permission from owners.
Measner indicated he wants the ordinance changed so he can lawfully park in private parking lots and take payments at his truck. He’s had a few local factories in Janesville and Edgerton ask him if he’d food at their properties, and he’s considering the option. But for now, Measner said, he likes his current location along Crosby Avenue because it’s at a high-visibility, well-traveled area just a block north of Court Street.
Measner has heard Price and other city officials explain how the city cracked down on street businesses in the early 1980s after a young girl was hit while chasing an ice cream truck.
“In all fairness, I realize they’re trying to not have 100 different people set up and sell trinkets on the streets. But I think I’m a little bit of a different case. I’m not riding around with bells, pulling around on the streets. I’m static. I’m parked in one spot,” Measner said.
Some area cities such as Beloit, Fort Atkinson and Whitewater allow mobile vendors along streets and in public areas under certain conditions. The city of Green Bay allows mobile vendors, but limits them to a section of downtown.
The city of Edgerton and the city of Milton both have no specific rules on mobile food trucks. Milton has grappled with mobile vendor issues in the last two years amid “bricks and mortar” businesses that have complained that mobile vendors have an unfair advantage because they can move around and don’t pay property taxes.
Outside of the issue of business competition, ordinance changes for mobile vendors isn’t a cut-and-dried issue, Price said. There are zoning rules that must be followed or altered, and the city would have to discuss how food trucks or other mobile vendors could best work in Janesville.
He said the city could hold a set of public forums, the first as early as January, to discuss the issue.
“The issue is so broad, and it’s a unique enough issue that we should have public discussion before we try to draft an ordinance (for the city council’s review,)” Price said. “Is it something that’s acceptable in the community? I’ve seen it work in other places, but I can’t answer for 65,000 people.”
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