Browsing articles tagged with " food carts"
Thousands enjoyed craft beer, punch and all manner of foods from 15 venders, as well as a view of the Manhattan skyline at tonight’s Food Truck Frenzy at Pier 13 in Hoboken.
“It’s great,” said Karlene McLeod of Hoboken who was enjoying an exotic meatball dish from the IncrediBalls food truck. “It’s nice to be outdoors and even though the weather looks a little bit shadowy over there, it’s great to be outdoors and have a great selection of affordable food.”
Among the vendors was Polkadot Cup Cake Shop, Cholita Dessert Bar, Oink and Moo BBQ, Amanda’s Bananas frozen desserts, Waffle De Lys, Hunger Construction stuffed baked potatoes, The Cow and the Curd deep fried cheddar cheese and poutine, as well as Pizza Vita with a brick oven on wheels.
Also serving out dishes was The Dark Side of the Moo, which had kangaroo, bison, alligator sausage and wild boar on the menu.
At the end of the pier, craft beer and punch were sold and people sat at tables listening to live music.
Food Truck Frenzy events have been held on the pier throughout the summer and “They have gone really well,” said Rebecca Tarantino who organized the event with her business partner, Darren Conway. “We usually have a few thousand people show up to partake.”
Pier 13 is at the edge of a number of residential highrises. It is privately owned but the public has access from 6 a.m. to 11 p.m. It includes a sailing club, marina and jet ski rentals.
Trayvon Martin’s dad calls for peace in our neighborhoods
By Rae Jefferson
Arts Entertainment Editor
Located on the corner of University Parks and Franklin, The Mix is a mobile unit of the permanent Mix Cafe located at 803 N. Hewitt Drive.
The truck offers greener and leafier options than traditional food trucks, employee and Baylor alum Alex Parnell said. The eatery’s most popular options include stuffed avocados and chicken salad sandwiches.
“Our truck fits the healthy niche,” he said.
Parnell said one of his favorite features of the truck is its large, screened service window that allows customers to see clearly into the vehicle.
“Our truck is quite transparent,” he said. “People can see what’s going on with the food.”
Although the mix is usually stationed on Franklin for lunch hours, the truck does occasionally travel around town for catering events and concerts, and will move near McLane Stadium on game days.
Follow the mix @themixstreeteats on Instagram for updates.
Dave’s Burger Barn
Dave’s is a quick-service truck located at University Parks and Franklin that offers traditional American cuisine such as burgers, sandwiches and hotdogs. Dave’s Burger Barn is the mobile unit of a restaurant of the same name, located at 600 Patricia.
Restaurant owner Tim Quiroz said his truck’s most popular item is the cheeseburger. The truck’s appeal comes from the quality of food offered to customers, Quiroz said.
“We do everything fresh,” he said.
A Baylor alum, Quiroz said on Mondays and Tuesdays he offers Baylor students a $2 discount on any basket, or a side and drink combo, with a valid student I.D.
Follow Dave’s @DavesBurgerBarn on Twitter to find its location.
A fusion of Mediterranean and Lebanese cuisine, Xristo’s Café offers customers a taste unlike the tex-mex or barbecue establishments traditionally found in Waco. The truck is located at University Parks and Franklin, and offers a host of unique menu items including lamb burgers and avocado hummus.
Owner Chris Garmon and wife Stephanie opened the truck March 7. Garmon said the fusion of cultures was the result of his and his wife’s cultural backgrounds.
Customers are drawn to the eatery because Garmon offers foods made from scratch, he said.
“Everything is 100 percent made here,” he said. “It’s fresh. We use angus beef and grass fed lamb.”
Although the truck is generally stationed in the same location, Garmon said customers should like Xristo’s Café on Facebook for notifications of location changes.
Like Xristo’s Café on Facebook for updates.
Club Sandwich is located on Austin Avenue in front of Dichotomy Coffee Spirits, and offers a fresh take on Asian and Mexican cuisine. The truck features Korean dishes served in tacos and rice bowls, said owner Young Dae Moon.
A Baylor alum, Moon said inspiration for the truck came during his days as a bear. Moon and his roommates desired a restaurant that offered more authentic Korean cuisine, which they felt the city lacked at the time.
“Whenever I would go home, I’d bring food back with me and eat it,” he said.
Moon said his truck brings a new menu to the food truck scene in Waco.
“It’s something different that Waco hasn’t had before,” he said.
The business opened at the end of this past semester on May 12. Moon said he is excited to see how the return of college students will impact his business, but he also appreciated the opportunity to build a relationship with the Waco community over the summer.
“You can’t survive on Baylor kids alone,” he said. “It gave me a chance to connect to the Waco community.”
Follow Club Sandwich @sandwichd on Twitter and Instagram.
On this week’s episode of The Great Food Truck Race, the teams found themselves headed to Tucson, Ariz. Some hoped the change in location from California to the Southwest would be a seamless transition that wouldn’t require much modification in menu or strategy. A Truck Stop challenge of selling a local favorite, and later a Speed Bump that relocated the food trucks to a local festival, both tested the teams’ marketing abilities. But the challenges were easier for some more than for others. One team in particular wasn’t able to get out of the rut they had put themselves into in the previous city. FN Dish has the exclusive exit interview with the latest team cut from the race.
Gourmet Graduates came into Tucson with “an all or nothing” strategy. Having been in the bottom in the first week, they had nothing to lose. Unfortunately, a number of issues in finding good locations to sell their menu of gourmet dorm-room dishes led to low sales, which contributed to their being in the bottom again. Arguments among the team members didn’t help with morale, either. Closing early on the final day of sales was also a contributing factor. In the end Tyler felt that they should have done much better at marketing their brand, which was the goal he gave all the teams on their first day. A full-blown marketing strategy might have made the difference. Ultimately $184 separated them from Middle Feast. Gourmet Graduates left the race without their truck, with only their dreams in tow.
You guys were in the bottom three in week one. What was your goal going into the second week of competition to break out of the bottom?
Gourmet Graduates: Our goal going into the second week was to find and correct our mistakes that kept us from being No. 1. We really wanted to focus on securing a location with heavier foot traffic.
This time Tyler challenged the food truck teams to come up with a marketing plan. How did your team take on the challenge?
GG: We used our marketing tools very efficiently and we were able to take customers from other trucks that were still not open, giving us the advantage on neighboring competition.
How easy or difficult was it incorporating Sonoran hot dogs into your menu as part of Tyler’s Truck Stop challenge?
GG: Incorporating the Sonoran hot dog in our menu was a win for us, because it gave us the opportunity to showcase our ability to adjust and combine flavors/textures that would make our dog stand out from the pack.
Your team presented a really good jingle at the Folk Music Festival. Did you see your sales improve afterward?
GG: Thanks to our high energy and explosive personalities, we were able to create a jingle that people enjoyed, which led to more customers stopping by the truck, not just for good food, but entertainment as well.
Why did you guys decide to close early on day two instead of staying open later?
GG: There were numerous reasons why we decided to close early. The foot traffic had decreased significantly, our propane tank was running on fumes, our top competitors had closed their doors and, most importantly, we were confident in our overall sales in Arizona.
How would you describe your team’s relationship? There was a moment between Keese and Roberto where you two almost lost it.
GG: With both of us being one of four siblings, we are used to bumping heads with those who have similar personalities to one another. But at the end of the day, when you have three passionate, young entrepreneurs, all with the common goal of being successful, there’s no doubt about it that there will be some differences.
What was the biggest obstacle in operating a food truck business for the first time?
GG: Aside from trying to find parking for a 14-foot food truck, getting used to the limited space and appliances were obstacles we had to adjust to immediately if we wanted to make it out of the Venice Beach brawl alive.
As recent culinary school graduates, what’s next for you guys? Is operating a food truck still in your future, or maybe something else?
GG: Being able to operate a food truck for the first time and successfully spread our brand was an awesome experience, without a doubt. However, it opened our eyes to the unlimited possibilities. In a perfect world, the Gourmet Graduates are looking to spread our cuisine on a larger scale by reaching out to fans/foodies on a national televised scale. In other words, we are heading to Hollywood.
What advice would you give the remaining teams, and which one are you rooting for?
GG: Don’t make the same mistakes that we did. “If it’s not broke, then don’t fix it.” Really focus on building your brand; it’s the foundation of your business. Lastly, work together and trust your teammates to execute on a larger scale. We are rooting for our friends Beach Cruiser. They represent a group of young, hip and goal-oriented individuals, just like us. Best of luck, guys! Kick some butt!
Dispatch Food Editor Lisa Abraham will be at Columbus Commons from 11 a.m. to 1 p.m. on
Sept. 4, conducting public interviews of food-truck chefs and owners about their street fare.
The event will take place during the weekly Food Truck Food Court sponsored by the Columbus
Downtown Development Corporation.
Audience members will have the opportunity to ask chefs questions about their cuisine.
The event is free and open to the public.
Heading downtown Sunday? Take public transit!
With the USA Pro Challenge cycling race rolling into town, a food festival on the 16th Street Mall, and the Colorado Rockies ending their three-game series against the Marlins, there will be street closures throughout the day, and parking will be more difficult than usual.
The Rockies game is scheduled for a 2:10 p.m. start, which is close to the time cyclists are expected to be rolling into Denver along Speer Boulevard.
The 16th Street Food Festival will be on the mall until 7 p.m.
It is the last leg of the race, with cyclists riding down Highway 93 from Boulder to end at Civic Center Park.
Most closures in Denver will be from 2 p.m. to 4:30 p.m.
Between Sherman and Steele streets, 17th Avenue will be closed sometime between 2 p.m. and 3 p.m. “It all depends on when the riders get in,” Bob Wilson, Colorado Department of Transportation spokesman said.
Interstate 25 off-ramps at Speer Boulevard will close at about 2:30 p.m., and so will Colfax Avenue from Glenarm Place to Sherman Street.
No parking is allowed along the route starting at 6 a.m. Sunday, and by 12:30 p.m. illegally parked vehicles had already been towed.
“Once they get outside Boulder, it’s a rolling closure, anytime you get behind the cyclists it will be slow going,” Wilson said.
RTD is encouraging people to take the bus and light rail.
Tom McGhee: 303-954-1671, firstname.lastname@example.org or twitter.com/dpmcghee
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“Everybody makes fun of me at work because I get excited on Wednesday when it’s food truck day,” said Frank, who has been frequenting the food trucks ever since he found out they visit at lunchtime once a week. “It brings more variety and I can try something that I’m not able to get in the office complex where I work every day.”
In fact, Frank, a resident of Old Bridge who works for Hartz in Secaucus, has begun rounding up coworkers and bringing them with him to taste the varied cuisines served up at the trucks.
“I like to eat,” he said, laughing. “And these aren’t my dad’s food trucks where you go and get a cup of coffee and a buttered roll. These are specialty food trucks. This is my fourth week trying different stuff. Everybody asks if it’s going to end when the summer ends. I honestly don’t know how long it’s going to go but I’ll keep coming every Wednesday until there’s no more food trucks here.”
Earlier this summer, the mobile food options first rolled into town at 275 Hartz Way before relocating to Windsor Drive, behind Kane Stadium, beginning Aug. 13.
On their first day in the new location, lines of customers formed at three trucks, despite gray skies threatening imminent rain.
“Last time I got from the French Quarter [food truck],” said Secaucus resident Denise Franklyn, who stopped by for an early lunch. “They’re not here today. It was so good. I love food trucks.”
This week Franklyn brought along her coworker, Jesscenia Cruz. Was it hard to convince Cruz to tag along despite the foreboding weather? “There’s no arm-twisting here. I’m a foodie. I love food,” said Cruz.
Different trucks rotate each week, featuring regional cuisines, pastries, and desserts. A farmer’s market is scheduled to provide fresh organic produce.
Secaucus resident Robbie Smith read about the food truck court in the paper and came down to check it out. “I work all the way on County Avenue, by the Animal Hospital,” he said. Smith welcomed the different food options. “I always get Chinese food, or lunch from home, or Blimpie. There’s only so many choices in an hour.”
“I got an emu burger last week. It was good. Really good.” –Sarah Phemsint
“I got the buffalo chicken meatball sandwich,” said Rich Gonzales, who visited with coworker Michele Gonzalez. “We’ve come every week since they’ve been doing it, even at the last spot. We’ve tried The Empanada Guy, we’ve tried Incrediballs. We haven’t gone to that other truck but our coworker is adamant about the yak burger.”
The “other truck” would be Dark Side of the Moo, a vendor selling standard burgers and barbecue as well as exotic variations like bison, kangaroo, elk, wild boar, and alligator sausage.
Manning the Dark Side of the Moo truck was Nathaniel Rodriguez, a resident of West New York who spent the late morning feverishly chopping vegetables.
“This is my first day working here,” he said. “My friend works on a different food truck but he got me the job here because he knows the owner.”
A computer science major at Ramapo College, Rodriguez said, “I’ve always liked food. I like to cook. I wouldn’t mind being a chef.”
“I tried an emu burger last week,” said local resident Sarah Phemsint. “It was good. Really good. I’m adventurous.” How about her 3-year-old son Gavin? “He got a hot dog.”
Today, though, Gavin had a different plan. “Apple!” he said, waiting for his specialty empanada. “I like apple.”
The weekly event was arranged by Secaucus Mayor Michael Gonnelli in conjunction with the New Jersey Food Truck Association (NJFTA), after the food truck court at Winter Blast proved successful.
NJFTA President Jon Hepner, who also owns Aroy-D, The Thai Elephant Truck – a frequent visitor to the Secaucus food truck court – coordinates with the individual truck owners to place them at events throughout the region.
“We have nothing but the support of the mayor and the town, so that helps so much, having a community behind us,” said Bart Yanofsky, franchise owner of The Empanada Guy truck three.
While The Empanada Guy has been around for six years, Yanofsky, a former chef “in a previous life” is new to the food truck business. “I know this is going to be fun but it’s a lot of work,” he said. “People misunderstand if they think it’s all going to be gravy. It’s a lot of hours. It’s a lot of work. It’s the prep, it’s the stocking, it’s the cleaning, it’s everything. But I like it. I’m glad I made the decision I made.”
Jersey City resident Rom Gaddi first hit the road with his rolling restaurant Incrediballs 14 months ago, after two years of preparation. They have a rotating menu of about 80 different meatballs. With his not-so-silent partner, Lou Pedrick, he handed out samples of their wares to passersby, including the delectable spicy pork Banh Mi, a popular favorite.
“This is great for the community,” said Gaddi. “It makes dining fun.”
Laurie Valente showed up very pregnant and buying food for a whole clan. “My husband will be home for lunch, and my grandfather and my mother and my 2-year-old daughter, and us,” she said, patting her stomach. “This baby loves it.”
A teacher in Secaucus for 12 years, she ordered two cheese and seven chicken empanadas after chatting with her babysitter, who was also buying takeaway.
“We know everybody in town,” Valente explained. “It happens when you’re a teacher.”
“Is she seeing anybody?” asked Empanada Guy server Matt Dolan about the babysitter.
“She’s not,” Valente replied. “But she’s leaving on Saturday for an internship in Disney.”
“Well, let her know the empanada guy was asking about her,” Dolan said, adding, “I like Florida.”
Art Schwartz may be reached at email@example.com.
Now your dog can enjoy the food-truck trend, too.
Milo’s Kitchen is bringing its food truck to the Columbus area this weekend.
Dogs can enjoy treats and take home a doggie bag as well.
There will also be a dog photo booth and a rest area with dog beds, water bowls and toys.
The free food truck will be at three Columbus-area locations.
In case of scheduling changes, check Twitter (twitter.com/miloskitchen) for the food truck’s
The latest plan has the truck stopping at:
• Wag! festival, 10 a.m. to
5 p.m. Saturday, Prairie Oaks Metro Park, Hilliard
• Wheeler Memorial Dog Park, 7:30 to 9:30 a.m. Sunday, 725 Thurber Dr. W.
• Goodale Dog Park, 2 to
4 p.m. Sunday, 120 W. Goodale St.
From staff and wire reports
Though food trucks — mobile restaurants that abide by the same health codes as permanent establishments — are nothing new, over the past dozen or so years their popularity has taken off across the country. Cities like Portland, Austin and even Orlando rally around the miniature kitchens during lunch breaks, community gatherings and festivals.
Along with craft beer and throwback mustaches, food trucks lie at the vanguard of hip culture — and you’ll find all three in Tallahassee at the newly relocated Food Truck Thursday at Lake Ella.
Between the cottages and the water, beneath a high canopy of oaks, pines and magnolias, a cheery mass of patrons lounge on blankets and in folding chairs while listening to live, local music in the early evening. They munch on specialty sandwiches, tacos, pizzas, cupcakes and more. The sense of community is palpable: children dance to folk and bluegrass standards, pets sniff and beg for a bite of their owners’ food and strangers chat with each other while waiting in line at any of the half-dozen food trucks on hand.
“The correlation between food trucks and the community can best be summarized at the weekly Food Truck Thursday event,” said Beverly Rich, vice president of the Tallahassee Food Truck Association (TFTA) and owner of the Valhalla Grill food truck. “(The event) draws hundreds of people, all of whom are there to enjoy dinner, do some shopping and enjoy great, live, local music.”
Valhalla Grill features a Viking motif, with a bearded, helmeted warrior on the side of its cream-colored truck. Rich and her crew serve up menu items such as the Blue Ox Burger delivered on a Kaiser roll and topped with blue cheese and horseradish mayo and the Curried Phoenix, which is marinated chicken wrapped in naan bread and topped with a Thai chili cream sauce.
A few steps in either direction, the culinary vibe differs wildly. Next door at Foodz Traveler, the motto is, “Some of this…some of that.” Owner Jose Ferrer dishes up an eclectic array of sandwiches, including the Memphis Traveler, featuring a tender pork cutlet pounded out wider than your head.
“It doesn’t get any better than (Food Truck Thursday),” Ferrer said. “Everyone is sitting around on blankets eating from their favorite food truck, laughing, drinking their favorite beverage, listening to the band.”
In one of the smaller tucks, MoBi (short for Mobile Bistro), owner Viet Vu hands tacos and sliders, wings and wraps through a sliding glass window. Vu and his brother have created a fusion cuisine from their “vast knowledge of Asian street food,” he said. “We design our menu around whatever inspires us: a craving, a travel show, the market, an event. It helps keep things fun, interesting and challenging.”
Alejandro Scougall, owner of Fired Up Pizza — a food truck with a wood-fire oven — spoke to the difficulty of finding consistent business. “The challenge is finding a place where people will come out and find us,” he said. “As well, the area we work in is smaller than a restaurant, so we’re limited in how much food we can make or prep.”
Though Food Truck Thursday is an undeniable success, the location only allows for a limited number of trucks, and owners still have six other days of the week to find a home. The city has created the Food Truck Court in an empty lot downtown, but since the business has been spotty, the trucks only gather there for lunch on Wednesdays. Otherwise, owners find office complexes, college campuses and late-night hotspots, and they set up at big events around town.
Despite the challenges, owners of roving food trucks have the satisfaction of bringing community members together to eat and converse outdoors. These businesses are as small and as local as it gets, so next time you see one parked and open for business, walk up and try a bite.
And incidentally — no cash, no problem. Virtually every truck now takes plastic.
Find a food truck
Food Truck Thursday at Lake Ella: 6-9 p.m. Bring a blanket or a chair, an appetite and your dancing shoes. BYOB.
Food Truck Court: A selection of trucks park here every Wednesday. 11 a.m.- 2 p.m. 725 S. Bronough St.
Find the TFTA on Facebook and download their mobile app to see where the trucks are parked each day.
Sale of street food in the capital is set to change for the better, due to intervention of Delhi high court.
Trimmed fingernails, gloves, aprons and headgear for the vendor and clean vending carts and containers with separate cloths for wiping hands and cleaning surfaces are some norms set in food safety and standards regulations, which have been backed by the high court.
Formulated by the Food Safety Standards Authority of India in 2011, the rules were revived by the court earlier this week while hearing a challenge to public notices issued by the corporations for regulating sale of cut fruits and sugarcane juice by street vendors.
“After going through the various Acts and regulations (on food safety and street vendors), we are of the view that the public notices issued by the municipal corporations of Delhi need not be in place in view of the fact that specific provisions have been made with respect to maintenance of safety and hygiene of food. The Food Safety and Standards Authority of India (FSSAI) and its officers are fully empowered to ensure street vendors follow the prescription of law,” a division bench of Justice B D Ahmed and Justice Siddharth Mridul had noted in the hearing held on Wednesday.