Browsing articles tagged with " food carts"
Feb 26, 2015
Kim Rivers

A Food Truck Park Is in the Works for Downtown Plano

The once-sleepy downtown Plano area continues to get cooler: Now it’s (probably) getting a food truck park that sounds an awfully lot like Lowest Greenville hot spot Truck Yard.

CultureMap Dallas says the Hub Streat concept “will be anchored by a restaurant created from former shipping containers with space surrounding it for two or three food trucks, live music and entertainment, and seating.” (No mention of booze or a bar, so keep your fingers crossed?)

The food truck park, which will be located “at the corner of 14th Street and M Avenue,” just received unanimous approval from the city’s planning commission “and will go before the Plano City Council for final approval soon.”

The past couple years have seen a host of new forward-thinking additions to downtown Plano including a second location of pho favorite DaLat, Lockhart Smokehouse, and Fourteen Eighteen Coffeehouse.

Recommended Reading

Feb 26, 2015
Kim Rivers

York closer to food-truck bill

A bill to legalize and regulate food trucks in York will be introduced March 3 to the York City Council, with a potential vote coming at the council’s March 17 meeting.

The proposed ordinance was discussed by council members for more than an hour Wednesday at the city’s committee meeting.

The 12-page ordinance contains language surrounding times of operation, licenses and fees and other regulations. A license would cost $300 annually and trucks would be allowed to serve food between 7 p.m. and 2 a.m.

The earliest council could vote on the bill is March 17, said Carol Hill-Evans, council president. If approved, the bill would become law 20 days after council approves it, she said.

Council members heard concerns from two business owners Philip Given, co-owner of York City Pretzel Company, and Jordan Pfautz, co-owner of Baron Von Schwein. They both want to operate food trucks in York.

There should not be any time restrictions on when a food truck can operate in York, Given said. Being that restaurants open and close at different hours, regulating that is ridiculous, he said.

The proposed June 30 deadline for submitting applications is totally arbitrary, said Pfautz, who operates a food truck in Lancaster.

Some council members debated whether allowing food trucks would create an unfair playing field for existing restaurants.

Councilman Michael Helfrich said starting a food truck for $300 is cheap compared to the overhead and monthly rent paid by brick-and-mortar restaurant owners.

Given disagreed, telling council members he paid more to buy and launch his inactive food truck than it cost to open his pretzel bakery at 39 W. Market St. Regarding competition, he said his business has improved since a food cart opened near it, and he indicated that he would gladly welcome a pretzel shop to open right across the street from his.

Potential food truck legislation has been discussed by council since 2013. A 10-member mobile food vendor committee of potential stakeholders formed last year, with members crafting the legislation now under consideration.

The city allows one food cart on Continental Square, and limits food trucks to operating outside the Central Business District except on construction sites.

Foodstruck York, a massive gathering of food trucks, brings around 50 trucks to the city each year, which is regulated through separate permitting.

Contact Mark Walters at 717-771-2032.

Related

York committee will consider food trucks tonight

York considers allowing more food trucks and carts, but sit-down restaurants are wary

Third Foodstruck draws more than 10,000 to York

Recommended Reading

Feb 26, 2015
Tim Lester

Hawker Fare Brings Pricey Southeast Asian Street Food to the Mission

There is not much I can actually claim to know anything about, but given my Southeast Asian heritage—and the fact that I spent the majority of my 20s traveling the backpacker circuit through that part of the world—I feel confident about my knowledge and familiarity with the cuisines of the region. So when Michelin-starred chef James Syhabout recently opened the second outpost of his Thai street-food eatery Hawker Fare in the Valencia Street corridor, we summoned a First World tuk-tuk (aka an Uber) to whisk us there, stat. No reason to keep nostalgia waiting.

Designed to evoke the lively night markets in Thailand, the tables are draped in colorful oil cloths and the walls are layered with the patterned floor mats seen in every Thai home. Red metal folding chairs are charming in a this-is-how-they-do-it-over-there kind of way, but the no-frills seating made me wonder just how transportive the dining experience is meant to be: We’re not actually in Bangkok, after all, and yet we’re willing to pay 10x (or more!) the going rate for street food. So maybe throw a little cushion on the chair?

Since the food comes out of the kitchen at lightning speed, actual consumption is just as swift, which adds to the adventurousness of the experience. We started with the som tom lao, a Laotian-style green papaya salad with salted black crab, fish sauce, lime, and plenty of kick from dried chiles. The salad was practically swimming in its spicy dressing, which felt like a haphazard preparation—again, true to its exotic origins, but I expect a bit more refinement for the price. Even my neighborhood mom-and-pop Thai joint makes a better presentation. To extinguish the fire, we sipped on a puckeringly refreshing rum cocktail called Dr. Wong. 

We also enjoyed the satay beef neau, grilled short ribs that have been marinated in coconut milk. Nothing brings me back to childhood like grilled meat paired with rice, and at Hawker Fare, the chicken fat rice is the bowl of choice. It also makes a savory sopper-upper to the true star of the evening, a super funky, earthy-to-the-max, graphite-colored stew of bamboo, wood-ear mushrooms, and whole hard-boiled quail eggs, the yolks of which add richness to an otherwise brothy brew. You don’t know why you like it, or even if you like it, but you can’t stop eating it. Barring this kind of tastebud-brain confusion, the soul-satisfying quotient of this concoction is off the charts.

My father loves to make halo-halo, a traditional Filipino kitchen-sink dessert made with shave ice, sweet beans, ice cream, sweetened condensed milk, fresh coconut, and whatever else you think might taste good. The Hawker Fare version is similar, with coconut sorbet, condensed milk, boiled peanuts, and adzuki beans. I loved the flavors, but wished the ice was snowier. Having spent years of my life rigged up in orthodontics, crunching ice chips the size of betrothal-worthy diamonds is not how I want to reverse all of that good dentistry. 

Due to the expediency of the meal (we clocked 25 minutes!), I discovered that I missed the lingering dining experience. To loiter a little longer would have meant ordering more spendy food. We were still hungry, after all. Were the prices on par with street food in Bangkok (everything else is quite evocative—from the full-on flavors to the clanky, two-bit enamelware to the aforementioned breakneck service), staying awhile might have worked out. Don’t get me wrong, I understand about the price of doing business in this city. I understand that Hawker Fare ingredients are higher end, and the recipes have been gourmetified. I understand that those costs must be passed onto the consumer. But there’s no sugar-coating the fact that Hawker Fare tabs run high rather quickly, sooner than you can hit the satiation point, and before you know it, you’re a few doors down at Craftsman Wolves, latte in hand, chocolate chip cookie on deck, in maximum lingering mode.

Hawker Fare: 680 Valencia (at 18th Street), SF, 415-400-5699 (also located in Oakland at 2300 Webster [at 23rd Street]; 510.832.8896)

Recommended Reading

Feb 25, 2015
Jim Benson

Food cart owners puzzled by bizarre SE Portland burglary

PORTLAND, OR (KPTV) -

Several food carts on SE 52nd and Foster were burglarized before they opened Tuesday morning, and the thieves made off with some bizarre items.

“My padlocks were laying on the ground, and some food was taken, [my wife's] orange juice was taken and left down at the barbeque cart, so they must have been thirsty,” said Kenney Goss, the owner of Happy Espresso.

Goss said his ham and pastrami were also taken, along with a smart phone used for running credit and debit cards.

Happy Espresso, Yakisoba Noodle, Roadrunner Bar-B-Q and J Mo’s Sandwich Shack were all targeted; in most cases, locks were cut and the carts were ransacked.

The owner of Roadrunner Bar-B-Q told Fox 12 the thieves just took quarters from her till, but nothing else.

The “Carts on Foster” were dealt a tough blow back in the fall, when someone cut the commercial power cords running to most of the carts in the pod, causing hundreds of dollars in damage and lost revenue.

Police responded to take a report and get fingerprints early Tuesday, and some cart owners told Fox 12 they’d be adding their own surveillance cameras as a little extra insurance going forward.

Winter is already a tough time to make your living running a food cart, and many of these owners have been targeted before. So now their message is clear:

“We’re watching out for you, we’ve got cameras out,” Goss added. “Don’t be surprised if somebody’s going to be watching this – we’d love to catch you.”

Copyright 2015 KPTV-KPDX Broadcasting Corporation. All rights reserved.

Recommended Reading

Feb 25, 2015
Kim Rivers

Food Truck Nation: Tracking The Food Truck Trend

In the last few years, it seems as if food trucks have taken over the food scene in many cities. These modern food trucks provide an array of eclectic, gourmet options for cheap. Mobile food is not a new concept in the United States. From the chuck wagons of the old west to the hot dog stands of New York City, quick, inexpensive, food on the road has been a part of our nation’s history.

With this recent resurgence of food trucks, mobile cuisine has gained respect and become popular with everyday folks and foodies alike. Moving beyond just theme parks and food festivals, these businesses have grown and become a financial force within the food industry. Using social media to share locations and fuel public interest, this trend doesn’t seem to be slowing down, even after almost a decade. How did this gourmet food truck trend start? And, how did it turn the United States into a food truck nation? We have created an infographic to answer some of your food truck questions and lay out the history of the modern food truck trend.

Click image to enlarge.

Food-Truck-graphic-final2.jpg

Recommended Reading

Feb 25, 2015
Kim Rivers

A food truck that’s an engine of change

Shortly after graduating from Wesleyan University, Jordyn Lexton took a job with East River Academy, teaching literature to incarcerated youths on Rikers Island.

“I grew up with every opportunity in the world,” said the 28-year-old Upper East Sider. “So many things struck me about being on Rikers. I was overwhelmed by how many young people of color were there.”

Three years in, Ms. Lexton grew determined to make a difference in her students’ lives. Last year, she raised nearly $500,000 to buy a food truck (called Snowday) and launch Drive Change, a nonprofit that trains formerly incarcerated young people and helps them find jobs in the food-service industry. They all start out working on the truck, which serves sweet and savory dishes, all featuring New York maple syrup.

So far, Drive Change has trained eight men and two women, some of whom have jobs at the sandwich chain ‘wichcraft and the caterer Great Performances. Snowday hit the road on a high note, winning Rookie of the Year at the Vendy Awards street-food competition. Gothamist and Time Out named it one of the top 10 food trucks in the city.

On some days, Ms. Lexton works on the truck, talking to customers about social-justice issues while also planning her next big initiative: securing a commissary where food trucks can park overnight, get cleaned and load up. “We have relationships with organizations that own real estate that would be perfect for this,” Ms. Lexton said.

The idea is also to provide back-end services to the food trucks parking there, supplying them with employees as well.

While she was teaching on Rikers, Ms. Lexton said, her students were most excited about the culinary-arts class. “I realized that we could create a business that would be practical,” she said, “and be engaging at the same time.”

A version of this article appears in the February 23, 2015, print issue of Crain’s New York Business.

Recommended Reading

Feb 25, 2015
Kim Rivers

City Commission tables food truck rules

WASHINGTON (AP) — Illinois Rep. Aaron Schock, a rising Republican star already facing an ethics inquiry, has spent taxpayer and campaign funds on flights aboard private planes owned by some of his key donors, The Associated Press has found. There also have been other expensive travel and entertainment charges, including for a massage company and music concerts.

The expenses highlight the relationships that lawmakers sometimes have with donors who fund their political ambitions, an unwelcome message for a congressman billed as a fresh face of the GOP. The AP identified at least one dozen flights worth more than $40,000 on donors’ planes since mid-2011.

The AP tracked Schock’s reliance on the aircraft partly through the congressman’s penchant for uploading pictures and videos of himself to his Instagram account. The AP extracted location data associated with each image then correlated it with flight records showing airport stopovers and expenses later billed for air travel against Schock’s office and campaign records.

Asked for comment, Schock responded in an email on Monday that he travels frequently throughout his Peoria-area district “to stay connected with my constituents” and also travels to raise money for his campaign committee and congressional colleagues.

He said he takes compliance with congressional funding rules seriously and has begun a review of his office’s procedures “concerning this issue and others to determine whether they can be improved.” The AP had been seeking comment from Schock’s office since mid-February to explain some of his expenses.

Donors who owned planes on which travel was paid for by Schock’s House and political accounts did not immediately respond to requests seeking comment Monday.

Schock’s high-flying lifestyle, combined with questions about expenses decorating his office after the TV show “Downton Abbey,” add to awkward perceptions on top of allegations he illegally solicited donations in 2012.

The Office of Congressional Ethics said in a 2013 report that there was reason to believe Schock violated House rules by soliciting campaign contributions for a committee that backed Rep. Adam Kinzinger, R-Ill., in a 2012 primary. The House Ethics Committee has said that query remains open.

“Haters are gonna hate,” Schock, 33, told ABC News after the “Downton Abbey” story broke in The Washington Post, brushing off the controversy by invoking a line from one of pop singer Taylor Swift’s songs.

Lawmakers can use office funds for private flights as long as payments cover their share of the costs. But most of the flights Schock covered with office funds occurred before the House changed its rules in January 2013. The earlier rules prohibited lawmakers from using those accounts to pay for flights on private aircraft, allowing payments only for federally licensed charter and commercial flights.

Schock’s House account paid more than $24,000 directly to a Peoria aviation firm for eight flights provided by one of Schock’s donor’s planes in 2011 and 2012. While the aircraft flies as part of an Illinois charter service, the owner of the service told the AP on Monday that any payments made directly to the donor’s aviation company would not have been for charter flights.

Beyond air travel, Schock spent thousands more on tickets for concerts, car mileage reimbursements — among the highest in Congress — and took his interns to a sold-out Katy Perry concert in Washington last June.

The donor planes include an Italian-made Piaggio twin-engine turboprop owned by Todd Green of Springfield, Illinois, who runs car dealerships in Schock’s district with his brother, Jeff. Todd Green told a Springfield newspaper that Jeff — a pilot and campaign contributor — and Schock have been friends for a long time.

The AP found that Green’s plane traveled to at least eight cities last October in the Midwest and East Coast, cities where Schock met with political candidates ahead of the midterm elections. His Instagram account’s location data and information from the service FlightAware even pinpointed Schock’s location on a stretch of road near one airport before Green’s plane departed.

Campaign records show a $12,560 expense later that month to Jeff Green from a political action committee associated with Schock, called the “GOP Generation Y Fund.” That same month, the PAC paid $1,440 to a massage parlor for a fundraising event.

In November 2013, Schock cast votes in the Capitol just after Green’s plane landed at nearby Reagan National Airport. Shortly after Green’s return to Peoria, Schock posted a photo from his “Schocktoberfest” fundraising event at a brewery in his district. Schock billed his office account $11,433 for commercial transportation during that same, four-day period to a Peoria flight company, Byerly Aviation.

The AP’s review covered Schock’s travel and entertainment expenses in his taxpayer-funded House account, in his campaign committee and the GOP Generation Y Fund. Records show more than $1.5 million in contributions to the Generation Y Fund since he took office in 2009.

Schock used House office expenses to pay more than $24,000 for eight flights between May 2011 and December 2012 on a six-passenger Cessna Golden Eagle owned by DB Jet Inc., run by Peoria agribusiness consultant and major Schock donor Darren Frye. While DB is a private corporate aviation firm, it also flies with Jet Air Inc., an Illinois-based aviation firm licensed by the FAA for charter service.

Records show Schock used House funds to directly pay DB instead of Jet Air for the eight flights. Under the old rules that previously allowed House funds to pay only for charter or commercial aircraft, Schock’s office would likely not have been authorized to pay for private flights unless the House Ethics Committee approved it.

Harrel W. Timmons, Jet Air’s owner, said in a telephone interview that any charter flights DB flies through his firm are paid directly to Jet Air. “They’ve got their own corporate jet and pilot,” he said.

House records also show that, since 2013, Schock has flown four times on a Cessna owned by Peoria auto dealer Michael J. Miller and businessman Matthew Vonachen, who heads a janitorial firm, Vonachen Services Inc. Schock’s House office account paid nearly $6,000 total for the four flights, according to federal data published online by the nonprofit Sunlight Foundation.

Under current House rules, the payments for the private flights would be authorized if they paid for Schock’s portion of each flight. It is not clear from records how many other passengers flew on the same flights. USA Today on Friday first reported potential issues with House ethics rules in revealing some of the flights.

Vonachen and his family donated at least $27,000 to Schock’s campaigns, while Miller contributed $10,000 to the Automotive Free International Trade PAC. Schock has supported recent free trade agreements with South Korea and with several other countries, which the Automotive PAC — a Schock contributor — lauded.

Schock’s reliance on donor-owned planes and on his government allowance to pay for the flights mirrors the use by Sen. Robert Menendez, D-N.J., of a private jet owned by a wealthy eye doctor and major donor. Prompted by an ethics investigation, Menendez reimbursed donor Salomon Melgen $58,500 for two flights.

GOP Generation Y paid more than $24,000 for tickets and festivals, including $13,000 to country music events, $4,700 in expenses to Chicago ticket broker SitClose.com, and $3,000 for a “fundraising event” to an organization that runs the Global Citizen Festival in New York.

“You can’t say no when your boss invites you. Danced my butt off,” one former intern posted on his Instagram account with a picture of Perry at her June 2014 show. PAC records show a $1,928 expense for the ticket service StubHub.com two months later, listing it only as a “PAC fundraising event.”

Records show Schock also requested more than $18,000 in mileage reimbursements since 2013, among the highest in Congress. His office has previously said it was reviewing those expenses.

___

Associated Press writers Kerry Lester in Peoria, Illinois, and Matthew Daly in Washington contributed to this report.

___

Follow Jack Gillum on Twitter: https://twitter.com/jackgillum

Recommended Reading

Feb 25, 2015
Kim Rivers

Debate continues over food truck ordinance

Debate continues over food truck ordinance

MARQUETTE — If you’ve spent much time in downtown Marquette, you’ve probably seen at least one food truck in the area.

These mobile restaurants are delicious, but regulating them has become a challenge. Owners of food trucks and brick–and–mortar restaurants met today to talk about the issue of a food truck ordinance.

Currently, food trucks are only allowed to operate in public locations if they’re flagged down, and they must move on after serving that customer. They can also serve food in private locations with permission, but they usually have to pay a fee to do so. Some food truck owners feel that these rules favor brick–and–mortar business.

“It’s not the government’s job to ensure that any one particular business succeeds at the expense of another. If it was their job to make sure that any one particular business succeeds, then they need to protect mine also,” said Tom Curry, owner of Rollin’ Smoke Barbeque.

But, the Downtown Development Authority and the Marquette City Commission say that’s not the case. They’re more concerned about parking and congestion issues.

“One of the most important things that we have to remember is that it’s our responsibility to look out for the health and welfare and safety of the community. We could be in a situation where there are a lot of people that have interest in food trucks, you could have a lot of activity on public streets and it’s important that you make sure that you do permit those to operate in a manner that’s safe for the public,” said Dennis Stachewicz, Director of Planning and Community Development for the City of Marquette.

In order to combat those issues, specific locations for food trucks were discussed, as well as times that food trucks could operate. But certain times and locations that work well for one food truck might not work so well for another.

“I can understand them wanting to regulate congestion, but sometimes in a downtown area, congestion can be a good thing. If there’s not room for someone to park right in front of my food truck or right in front of this restaurant and they have to park a block down the way and walk, they pass several other businesses where they have the opportunity to go in and do business at those stores,” added Curry.

It’s not clear yet how the ordinance will change, but one thing is certain: these food tucks aren’t going anywhere.

avatar

Posted by

Recommended Reading

Feb 25, 2015
Kim Rivers

Food truck rodeo on the table for DUSDAC

  • A proposal for a food truck rodeo is awaiting funding and a definite location.
  • Dunkin’ Donuts has begun the contract process to become a Merchant-on-Points and will likely begin delivery within the next few weeks.
  • Duke is in the second round toward becoming peta2’s most vegan-friendly college.

Students may be able to enjoy current favorites and try new dining options free of charge at an upcoming food truck rodeo sponsored by Duke University Student Dining Advisory Committee and Duke Student Government.

At their meeting Monday evening, DUSDAC discussed the possibility of hosting a food truck rodeo on campus with the help of funding by DSG. Students who sign up to participate in the food truck rodeo would receive the equivalent of around seven dollars of credit to try at vendors of their choosing. The menu portions would likely be smaller to allow students to sample both old and new food trucks.

DUSDAC co-chair Brian Taylor, a junior, believes that having the food truck rodeo could assist in selecting a new vendor for next semester by introducing students to new options.

“Last year we sent out a survey to gauge student interest in bringing new food trucks to the campus or getting rid of old ones,” Taylor said. “A problem we faced was many people hadn’t tried these food trucks. We’re looking for a way to bridge that gap.”

The proposal, however, remains in its incipient stages. The rodeo is still awaiting funding and a definite location, said DUSDAC co-chair Gregory Lahood, a senior.

Having entertainment such as live music and student performances was also mentioned as a possibility to supplement the food trucks.

In other business:

After filling the final Merchants-on-Points spot, Dunkin’ Donuts has begun the contract process and will likely begin delivery within the next few weeks.

Duke is in the running to become peta2’s most vegan-friendly college. After making it past round one, Duke is among 16 universities in the second round of competition. Students can vote for Duke in round two online until March 4.

The Food Recovery Network—an
organization on college campuses across the country that donates surplus food
to hungry Americans—recently established a chapter on campus and met with
DUSDAC in hopes of expanding its scope. This initiative will recover food from eateries
around campus such as Penn Pavilion, Trinity Cafe and Au Bon Pain and aims to reach out to other vendors.

Recommended Reading

Pages:«1234567...1224»
About - Contact - Privacy - Terms of Service