This week’s new food truck is imported directly from Europe.
Chipsy King is a popular Belgian-style fries shop with several locations in Amsterdam. They recently decided to cross the Atlantic, and did what any self-respecting food vendor does when coming to NYC – they opened a food truck!
There’s not a lot to choose from on the menu. For $7, you get a large order of fries, one Signature sauce, and there are several free sauces you can get too.
If you’ve ever been to Holland or Belgium, you’ve probably seen how popular fries stands are. The Europeans generally eat them with mayo of some sort, although Brits tend to prefer malt vinegar, and ketchup is available for Americans.
While there are some fries places around NYC, the cuisine has not attained the popularity here that it enjoys across the pond.
With 18 Signature sauces and 3 free sauces, there are plenty of options for dipping. Besides a number of different mayos, there’s bbq sauce, peanut satay, blue cheese, Irish curry, and even something called War Sauce.
Free sauces include ketchup, malt vinegar, and yellow mustard, raw onion and jalapeño sauce. That last one sounds like it should be called War Sauce!
As we usually do with new food trucks, we asked which sauce they recommended. The answer was rosemary garlic mayo, and since they’re a new truck, they offered a 2nd Signature sauce for free. He suggested parmesan peppercorn.
The fries were square cut and thick, cooked to well done. The fries were not soft and mushy, but they were not exactly crisp either.
Rosemary garlic mayo tasted just like what it sounds like, a garlicky mayo with rosemary. It was good with the fries, but you better eat a mint before speaking with anyone. This was more like the sauces that are popular in Belgium or Holland.
The parmesan peppercorn sauce was also mayo-based, and personally we liked it better. That’s not a big surprise, considering we’re huge on anything cheesy, and this was pretty cheesy. There wasn’t much from the peppercorns, but it was still a good dipping sauce.
Getting towards the bottom of the cone, it would have been better if they included a small wooden fork (as they do in Europe) for getting to the smaller pieces out of the bottom of the cone.
Another thing was apparent when we got to the bottom of the cone – there was very little cooking oil. With an order this size, we expected to see a lot more oil on the cone. Nice job on oil reduction.
There were not a lot of people at the truck, and we have a theory for that. We cannot eat fries as an entire meal for lunch, and wish the Chipsy King offered a smaller size.
Since they park near other food trucks, we think their business would increase significantly if they offered a $4 size, which people can eat as a side dish with lunch from another food truck. In addition, $7 for a large order of fries is on the high side.
Another option would be to offer other types of fried food for lunch, like chicken fingers or wings.
You can find Chipsy King on Twitter here or on Facebook here. Their (US) website is still under construction, but their Dutch website is here, in case you’re heading to that part of the world (which we will be doing in January).
Midwood’s own Adelman’s Kosher Deli on 1906 Kings Highway closed earlier this year. But a new food cart claiming to be affiliated with the now defunct deli opened up recently, according to a CBS New York article . Katz Dogz, as the cart is called, mainly goes around the Manhattan but comes to “Brooklyn” on Friday. Not real Brooklyn, but whatevs.
Here is the whole schedule as it appears in the article:
Mon – 52nd 6th
Tues – 23rd Park
Wed – 22nd 5th
Thurs – 46th 6th
Fri – Williamsburg, Bedford St between 4th 8th St
Adelman’s Deli had been operating for over 60 years and in 2006 a Muslim Egyptian bought the place. But as we reported, Adelman’s Deli has since closed and hasn’t reopened.
The newest operation of the cart continues the tradition of serving “Jewish soul food” on their menu with items like pastrami or corned beef on rye bread and some mustard.
If you work in an area where this truck, serving “Reuben Orgasms,” is making the rounds, let us know how it compares to the old Adelman’s. Oh, and bring us sample!
Mark Wright, the Cabot ward councillor objecting to the granting of a street food license for Chomp on Cathedral Walk, has called Bristol Culture’s coverage of the story “disappointingly one-sided”.
“This is social housing, not posh flats,” Wright (right) confusingly reminds readers, describing the flats next to which Chomp have been successfully trading – albeit mistakenly without the correct license – for several months.
Wright has also waded into a similar debate about The Spotless Leopard, which also looks set not to be granted a street food license by Bristol City Council in the new year. Read more here.
The vegan van hoping to trade on the junction of Alma Road and Whiteladies Road has received two objections, including one stating that there are already enough vegetarian and vegan restaurants in the area.
This is an area which as Spotless Leopard owner Louise Abel states, has within two minutes’ walk a Sainsbury’s, Starbucks, Costa and Domino’s.
“There is a strong argument that allowing trailer vendors who pay no rates to compete unfairly with venues who pay rates and high rents for their locations is unfair in principle,” Lib Dem councillor Wright added.
“I often have retailers in the centre and Triangle (including ‘nice, ethical, independent’ ones) complaining to me about mobile food vans turning up and competing with them without paying any rent or rates to the city. Tesco is not a fast food burger venue last time I looked.”
Adam Gasson summed up the thoughts of many in his own comment about Chomp’s situation:
“Costa Coffee operated within Bristol without correct planning permission for months, your council had no objections to this despite very strong objections from local people and traders. Now you’re opposing an independent vendor who operates outside of a Costa branch. Have Tesco or Costa complained about Chomp? No. Have any of the residents lodged an official complaint? No.
“You talk about the intrusive smells from Chomp yet neither yourself nor Sally Holt felt they were bad enough to be included in your objections to the council…
“You say residents have complained to you yet not a single resident was bothered enough to lodge a complaint to the council. The van is there for a single day a week. I’d dare say that the local construction traffic, which starts much earlier, is as much if not more intrusive to sleeping children.
“I regularly walk and cycle through the area. It’s depressing. Boarded up commercial units and anonymous chains that don’t reflect the actual vibrancy that Bristol trades on.”
Since the food truck’s beginning in February 2010, masses of New Yorkers and visitors alike have flocked to the Cinnamon Snail’s trusty truck window to order a delicious bite to eat.
The truck’s all-star cooking team headed by chef Adam Sobel has even won numerous awards including the 2013 Vendy Hero Award for serving free meals to victims of Hurricane Sandy, the 2013 Farm Sanctuary Compassionate Commerce Award, and Mobile Cuisine Magazine’s 2012 America’s Favorite Vegetarian Food Truck award, among others.
Whether you’re new to the Cinnamon Snail or a hardcore fan, today, December 23, is a great day to grab some grub since EVERYTHING is FREE! Woohoo!
Chef Sobel and his team will be serving up free food in honor of the truck’s last day before its winter break begins. Don’t worry, loyal foodies, the truck will be back next year!
According to the Cinnamon Snail’s Facebook page, today is first come, first serve, so it’s best to get to its announced location early. And do note that there is a limit system in place today as well, with “one free menu item and one pastry per person.”
Hankering for a Korean Barbecue Seitan sandwich served on grilled tortilla with chili butter, kimchi, and greens? How about a Lemon Caper Grilled Oyster Mushrooms sandwich made with roasted chestnut cream, caramelized onions, and greens on an open-faced garlic butter grilled tortilla?
Don’t miss out on these droll-worthy treats (and many others)! The truck will be on 55th and Broadway until 3pm or when they are out of food!
In the mean time, check out the short video below featuring just a few of the Cinnamon Snail’s amazing dishes from the Korea Seitan Burger to the Vanilla Bourbon Crème Brûlée donut. Hungry yet?
P.S. – The Cinnamon Snail Cookbook will be out next fall 2014, so you’ll soon get to try your hand at making the truck’s irresistible dishes right in the comfort of your home!
Image source: The Cinnamon Snail / Facebook
Browse through some recent posts below:
Phoenix Bans Sale of Dogs and Cats in Pet Stores!
Phoenix, Ariz., now joins the ranks of West Hollywood, Calif.; El Paso, Texas; Albuquerque, N.M.; Fountain, Colo.; Coral Gables, Fla.; and 35 other U.S. and Canadian cities in banning the sale of both dogs and cats in pet stores! Woohoo!
Big Food Wants to Label GMO Foods ‘Natural’ in Outrageous Request
As if the Grocery Manufacturer’s Association didn’t do enough to help propogate the corruption of the U.S. food system this year (GMA was recently accused of improperly collecting millions of dollars of funding against GMO labeling for the Washington state anti-GMO labeling campaign), it was reported last week that the organization will submit a petition to the Food and Drug Administration (FDA) requesting that genetically modified foods be allowed to be labeled as “natural.”
TWIN FALLS • With more food truck vendors interested in setting up shop in Twin Falls, city officials are looking to change their laws to keep up with the growing business.
Last week, City Council members were asked to amend the ordinance that oversees mobile food concessions.
“Somewhere along the way, somehow, these mobile food trucks stopped moving and people came to them,” said Community Development Director Mitch Humble.
The city stopped issuing permits to food trucks that would remain parked in one area six months ago, Humble said. City staff are looking to City Council to update the code on how to issue a permit for a food truck that does not move.
Food truck culture has seen a boom in the past years across the country, which has forced cities to no longer consider the trucks as a fringe business. Los Angeles now requires the city’s 9,500 trucks to post letter grades given out by the health department. In Portland, food trucks must apply for a license, which requires prior approval from the city’s planning and zoning department, the fire marshall and the truck must comply with structural and electrical codes. In St. Louis, the city provides food truck owners with a map where they are or not allowed to park.
But in Twin Falls, the city’s mobile food permit was designed for more traditional vendors like ice cream trucks or catering trucks. However, food trucks are regulated for food safety the same way as restaurants under the Idaho Food Code.
They must have proper hand washing stations, proper sanitation and monitor temperatures of hot and cold food items.
Since approving six permits in 2008, the city has seen three times the amount of mobile food concession permits issued in the years since. Not all food trucks approved have remained parked in one area. The permits are issued for taco trucks, as well as hot dog stands.
Parked food trucks have caused concern for the city because the permit does not outline how the truck owner should dispose of grease, Humble said. City engineers have had to repair clogged drains because people poured grease down city pipes.
“They’re intended to be mobile,” Humble said. “That’s the key in defining term.”
Rosalee Dingwall owns a commercial lot with her brother just outside downtown Twin Falls. She’s hoping to rent a section of the lot to allow a prospective food truck owner, but the permit has been stalled at the city’s clerk’s office for the past six months.
City officials say they want to promote business, but they’re not helping this potential small business owner, she said.
She worried the city might create an ordinance that will be too expensive or complicated for new food truck owners.
“They’re trying to control as much as they can, but they’re having a hard time figuring stuff out,” she said. “I just hope the city will get it fixed as soon as they can.”
Behind the Swensen’s Market on Addison Avenue W., the El Toro Mexican Taquieria truck attracts a loyal lunch crowd throughout the week. The cash-only taco truck has been open for almost 10 years, said owner Sandra Perez.
“We do alright. We don’t advertise, so we don’t have that many customers,” she said.
Perez is related to the owners of Garibaldi Mexican Cuisine restaurant. She said she takes her leftover grease to the restaurant for disposal.
“Right now, we don’t know what the city is going to do,” she said. “We’re just waiting to see what happens.”
During last week’s meeting, Councilman Don Hall said he didn’t mind food trucks remaining in one area as long as the trucks parked in the appropriate zone.
“This has been too long; we need to look into this,” he said.
City staff will now create a new ordinance under the council’s guidance and report back by early January.
RDV Food Truck Fridays will end Dec. 27. For nearly two years, the 10 a.m.-2 p.m. gathering at the RDV Sportsplex parking lot in Maitland has donated $100,000 to local nonprofits. There have been 89 events with up to 15 trucks participating week.
In April 2012, RDV Sportsplex announced plans to donate the truck rental proceeds of Food Truck Fridays to local charities. The nonprofits that benefitted include: Fellowship of Christian Athletes, Boys Girls Clubs of Central Florida, Eatonville Branch, Special Olympics of Orange County, Grace Medical Home, A Gift for Teaching, Orlando Children’s Church, Edgewood Children’s Ranch, Second Harvest Food Bank, Orlando Union Rescue Mission, House of Hope, Shepherd’s Hope, HAT – Healing and Transition Program, The Mustard Seed, Habitat for Humanity, Elevate Orlando and New Hope for Kids.
HUNTSVILLE, Alabama — The menu at the Crave Heat food truck
describes their Chicken Burrito as “forearm sized.”
This dish easily backs up the boast. And we’re not talking
about a boy-band singer’s forearm here – this thing is closer to a steel-worker’s
Girth aside, the Chicken Burrito ($8) features tender chicken
chunks, refried beans, lettuce, cheese and lively “rooster peck” (a translation
of pico de gallo) rolled up in a massive yet house-made-tasting tortilla. Even
for Jabba the Hutt-esque appetites, this is easily enough for two meals and definitely
requires two hands to eat with any dignity, sans fork.
The taste? Fresh and winning Tex-Mex. All the way.
Crave Heat is housed in a turquoise vehicle that actually
looks like it was originally constructed to be a food truck, compared to the repurposed ones you
often come across. Inside the truck, an industrial-looking kitchen space.
Outside on the passenger’s side, there’s a legit counter and a steel-plated cooler
housing iced, canned soft drinks (Coca Cola, Coke Zero, Mello Yellow, Sprite,
etc.) available for $1.
The driver’s side exterior is emblazoned with a large image
of a cartoon ape holding a burrito in one hand and making the “OK” sign with
Based in Scottsboro, Crave Heat frequents Huntsville
locations, often times Thursday through Saturday at the downtown corner of
Clinton Avenue and Washington Street. Hours and locations are not regular
though, so check online at facebook.com/crave.heat.foodtruck or call 256-829-8043 for updates.
On a recent Friday evening, Crave Heat was stationed outside
Salty Nut Brewery, 4411 Evangel Circle Ste. A, off of University Drive.
It was a bitterly cold night so the truck’s business
was slow when we stopped by about 7. A sole cook was operating Crave Heat. After
placing our to-go order, the cook, who was affable and readily answered our
menu questions, told us it would be ready in 10 minutes, but it turned out to
This was actually fine because we passed the time inside
Salty Nut’s cozy, den-like tasting room. During our wait we tried the
HopNaughty India Pale Ale (tight, floral and noticeably lighter than some IPAs)
and the Nut Brown Ale (malty, super-smooth, highly recommended), each $5 a
If it wouldn’t have been so cold, we could have passed the
time playing video games on the Nintendo 64 console and flat screen monitor
installed behind Plexiglas into the Crave Heat truck’s exterior, to the left of
When we picked our food orders up from Crave Heat, items
were packed in Styrofoam containers and wrapped in aluminum foil. They didn’t
have any plastic bags on-hand to carry our order home in a less unwieldy way. And
the Styrofoam containers weren’t labeled as to what was inside. But both of
these minor hiccups are understandable, as food trucks often are dishing out
orders to single customers who will be consuming the food on-site. Still,
keeping a Sharpie and a box of to-go bags on the truck might be advisable.
Beside that colossal burrito we also tried an intriguing
appetizer: Carne Asada Fries ($6). A paper basket brimming with crispy seasoned
(and not greasy whatsoever) hand-cut fries, topped with rich Cojita cheese,
sour cream, diced tomatoes and onions, cilantro and Crave Heat’s tender carne asada
steak, which is marinated with garlic and citrus flavors, producing some
surprisingly bright notes.
The toppings lasted throughout the app. So you weren’t left
with just fries halfway through.
Also ordered the Chicken Quesadilla ($6). Lemon-pepper chicken
and some really happening, naturally-sweet caramelized onions, folded into a
tortilla and grilled.
Crave Heat’s Fish Tacos ($7) are served in soft, warm corn tortillas.
The lemon-seasoned tilapia and creamy-zingy tropical ranch sauce played off
each other well, and shredded slaw provided crunchy ballast.
We also took home a dessert, an order of Nutellos ($3). Lots
of deep-fried flour tortilla chips, dusted in cinnamon and sugar and drizzled
with Nutella hazelnut spread. The Nutella’s rich, chocolate-like notes were a
fitting coda to Crave Heat’s hearty, zesty Tex-Mex fare – even if the chips
were a tad greasy.
Still for three bucks, a pretty sweet deal, figuratively and
This was a thread running through all the Crave Heat items
we ordered: Compelling flavors, generous servings … and forearm-sized value.
Check facebook.com/crave.heat.foodtruck for location and hours updates
Recommendations: Chicken Burrito, Carne Asada Fries, Chicken Quesadilla, Fish
Suggestions: Call your order in ahead of time for quicker service.
Ambience: Food truck.
Service: Affable, helpful but a little slow.
Vegetarian-friendly: Not really.
Price range: Most items $6 – $8.
Loud strains of “Lungi Dance” from Chennai Express boom from gate number 14 of Delhi’s Jawaharlal Nehru Stadium. Tantalising smells of qorma, the sizzle of tikkis and colourful canopies playing host to excited families sheltered under the looming white arches of the stadium give the entire space a candyland feel. The fourth edition of the National Street Food Festival is on in full swing with 120 stalls from 20 states catering to diverse tastes. Hungry crowds keep a lookout for their favourite street food with most heading to vendors from their state to start the all-day-long food fiesta.
What started as a small congregation of 70 to 80 street food vendors at the Constitution Club of India four years ago has bloomed into a large-scale food carnival. Organised by the National Association of Street Vendors of India (NASVI), a not-for-profit federation of street food organisations from across the country, the festival hopes to create awareness about the struggles of vendors and dispel the myth that street food can’t be hygienic. “We tested the concept with the first few editions. The festival has become very popular since then. Last year, we did a similar event in Patna and this year we have seen demand for the concept in Hyderabad and Bangalore as well,” says national coordinator Arbind Singh, who is right in the thick of things, from organising security arrangements to ensuring the wellbeing of participants. “We have six lakh members and they are very important in the urban commodity distribution system. Hopefully, in the next couple of years this festival will become a well-known brand,” he adds. NASVI has tried to create awareness about India’s delectable street dishes not only within the country but internationally as well. “Last year, we took eight vendors from India to participate in the ten-day long World Street Food festival in Singapore and their food was quite a hit,” says programme manager Anurag Shanker.
After completing arduous journeys from their hometowns, street food vendors have congregated in full force to cater to Delhi’s tastebuds. “Two girls from Sikkim covered thousands of kilometres by bus to come here. Another vendor from Dharwad travelled to Delhi via Bangalore. Such has been their effort to be part of this event,” says Shanker. Apart from taking care of their accommodation, NASVI also pays them a stipend of Rs 5,000 for the loss of wage during this period.
Just follow the crowds if you want to locate the stall from Sikkim. Serpentine lines form outside the small kiosk where two girls dish out piping hot chicken momos. East Delhi’s Mayur Vihar, famous for its Kolkata rolls, makes its presence felt with a couple of stalls whipping up egg, chicken, mutton and paneer rolls for eager customers. Stalls from Bihar too are extremely popular with the crowds as platefuls of litti-chokha and mutton litti are ladled out. If you visit the stalls from Lucknow, do try the lehsun ki kheer. This fragrant delicacy is cooked in a way that leaves not a trace of garlic in the kheer and is extremely warming in this chilly weather. If it’s flavours from the south that appeal to you, then try fish fry and tamarind rice from the Karnataka stalls. And if after all this, your gastronomic urges aren’t satiated then round off the meal by sampling tangy bhel puri and tikkis from the Delhi chaat stalls.
The festival is on till December 22, from 12 pm to 10 pm
First it was Chomp who had councillor Mark Wright complaining that their burgers sold every Friday morning from a converted horse van on Cathedral Walk in the harbourside should not get a trading license because they would compete unfairly with nearby businesses such as Tesco (read the full story here).
Now vegan street food vendor The Spotless Leopard also looks set to miss out on a trading pitch where Alma Road meets Whiteladies Road thanks to two objections sent to Bristol City Council.
This objection from local resident David O’Keefe bizarrely states that there are already enough vegetarian and vegan restaurants in the area.
And this objection from Ryan McKee Architects of Alma Road says that the van “would be visually unsightly and occupy an area used by the public for general ‘milling around’”, which is nonsense as there are regularly more pigeons here than people.
The Spotless Leopard was founded just over a year ago by 24-year-old Louise Abel. All its products are vegan, Louise uses only recycled and biodegradable packaging and the main supplier is Bristol-based fair trade and organic food co-operative, Essential.
“Comments I have received from customers point out that my van adds to the vibrancy of the area rather than detracts from it,” Louise says responding to one point in the first objection.
“I also find it bizarre that I’m considered unfair competition when Morrisons recently opened just across the road and within two minutes’ walk of the proposed pitch are Sainsbury’s, Starbucks, Costa and Domino’s.”
Bristol City Council’s public safety and protection committee intend to refuse both The Spotless Leopard and Chomp’s applications for street trading licenses at a meeting on January 7.
It would be a crying shame if this set a precedent in a city which in Katie Kim, who until earlier this year traded from a converted horse box on Stokes Croft, are the official British Street Food Awards 2013 Best of the Best and Beats hold the accolade for Best Street Food Collective.
Wallingford’s student-run food truck opens in spring
WALLINGFORD — “A Healthy Drive” isn’t the name of a new nutrition program. It is the name of the school system’s new food truck, which is expected to begin serving food by spring, said School Superintendent Salvatore Menzo.
The truck will be run by student chefs from Lyman Hall and Sheehan high schools. The bus and equipment was purchased with a $39,900 state grant.
“It’s an ongoing process,” Menzo said. “The majority of the art work is done and all the equipment has been delivered. It’ll be installed over the next few weeks.”
The school system’s maintenance staff transformed the used, 14-passenger bus by removing the seats and side windows, said Buildings and Grounds Supervisor Marc Deptula. A sheet metal skin was added on the outside. Stainless steel was installed on the inside to satisfy health requirements. The Public Works department performed the safety inspection, including replacing worn parts.
The exterior was also decorated. Ryan Christenson, a Sheehan graduate and owner of RC Murals, volunteered his services.
“I heard about the project and got in touch with Dr. Menzo,” Christenson said. “I wanted to reach out and give back to the town. This was a fun project to work with the students on.”
Christenson painted the entire truck white, and then created a mural featuring the truck’s name, A Healthy Drive, in large, red letters, and a number of fruits and vegetables.
Equipment purchased includes a grill, charbroiler, sinks, stove and a bain-marie, which is used to keep food warm.
Menzo said he was appreciative of assistance from the community, including a parent who owned a food truck. UIC Energy, LLC donated the LED-interior lights.
“Our goal in the beginning was to get it fully functional by spring,” Menzo said. “… I know everyone is anxiously awaiting for it to be completed. We’re definitely within the timeline.”
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- ‘Food Truck Finale’ at Huntsville’s Straight to Ale promises shorter lines … – Press-Register
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