Browsing articles tagged with " food carts"
Oct 23, 2014
Kim Rivers

Food truck rally aids lands conservancy

Food truck rally aids lands conservancy

Diners lined up at a half-dozen food trucks in the parking lot next to the Davidson fire department. (David Boraks/DavidsonNews.net)

Diners lined up at a half-dozen food trucks in the parking lot next to the Davidson fire department. (David Boraks/DavidsonNews.net)

Hundreds of food truck fans lined up on a chilly evening in downtown Davidson Wednesday in food truck rally and Summit Coffee community pint night that raised money for Davidson Lands Conservancy.

Food trucks included Comfort Food on Wheels, Cheese to the Mac, Cuzzo’s Cuisine, The Plated Palette, and Ruthies. They parked in the Jackson Street Parking lot behind Summit.  The cafe donated a portion of the evening’s sales to the Conservancy.

Davidson-based singer songwriter Rusty Knox provided the tunes, from a stage behind Summit.

facebooktwittergoogle_plusredditpinterestlinkedin

Recommended Reading

Oct 23, 2014
Tim Lester

Street food afternoon tea comes to Birmingham

Afternoon tea is getting a street food twist at this weekend’s seasonal market in Digbeth.

Following the spring and summer markets, which attracted 1,500 visitors, Saturday’s autumn instalment will bring Birmingham’s first “street food afternoon tea” to The Bond in Fazeley Street.

Instead of the standard finger sandwiches and cupcakes, street food traders are delivering their own bite-size take on the tradition to diners in The Bond’s Ice House with views over the water.

Digbeth Dining Club favourites Low’n’Slow will be serving a BBQ BLT consisting of whiskey oak smoked bacon on toasted sourdough with burnt tomato, barbecue lime mayo and salad.

Toasted sandwich gurus The Jabberwocky are replacing the finger sandwiches with a toasted menu of: Warwickshire hot smoked salmon, cream cheese, wilted spinach and chives; roast topside of Ettington beef, Stilton pate and piccalilli; and goats’ cheese, poached pear and toasted walnuts.

The Jewellery Quarter’s Peel and Stone Bakery is baking Chelsea buns as well as artisan scones served with clotted cream and jam.

Diners can wash it down with Wildside Preserves’ award-winning strawberry and raspberry jam with raspberry gin, while Yipsy Macarons and Delish will finish on a sweet note with macarons in strawberry and salted caramel plus cake pops.

King’s Jives will be serving the crucial Darjeeling tea as well as a glass of prosecco.

The market will also have a cocktail masterclass, delivered by The Shack Revolution, which was recently featured on Channel 4’s First Time Farmers.

And The Original Patty Men will be trading for the first time since winning the Best Burger title at last month’s British Street Food Awards.

Other food on offer includes slow pulled pork, brisket and ribs plus paella and tapas served from a Spanish caravan.

The market runs from 12-6pm and a winter market is scheduled for December 6.

Thomas Maher and Scott O'Byrne (the Original Patty Men) with support from Robert Williams, won Best Burger at the British Street Food Awards.
Thomas Maher and Scott O’Byrne (the Original Patty Men) with support from Robert Williams, collect their award for Best Burger at the British Street Food Awards in Millennium Square, Leeds.

 

 

A chef from Sutton Coldfield has been crowned the winner of this year’s South Asian Chef Competition.

Chef Mushfiqur Rahman of Delhi 6 restaurant in Burnett Road, Little Aston (next to Sutton Park), was up against entries from 650 other chefs in the annual contest.

Eight chefs from across the country were selected as finalists, attending a cook-off at the International Food and Travel Studio in Bradford before the awards ceremony at the Royal Armouries in Leeds.

Judged on menu choice, use of locally-sourced produce, presentation, taste, quality and nutritional value, Mushfiqur took the title after last year taking second place plus a special award for producing the healthiest dish.

The awards evening raised £120,000 for The Prince’s Trust.

Recommended Reading

Oct 23, 2014
Kim Rivers

Church’s Chicken unveiling first food truck


Biz Beat

Posted: 12:27 pm Thursday, October 23rd, 2014

By Christopher Seward

Church’s Chicken is putting a few of its fryers on wheels with the chain’s first food truck.

The metro Atlanta-based fast-food chain will debut its first ever food truck Saturday during a preliminary judging event for Boys Girls Clubs of Metro Atlanta’s Youth of the Year competition. Church’s will serve lunch to nearly 300 attendees.

Church's Chicken will debut its first ever food truck Saturday during a preliminary judging event for Boys  Girls Clubs of Metro Atlantas Youth of the Year competition.

Church’s Chicken will debut its first ever food truck Saturday during a preliminary judging event for Boys Girls Clubs of Metro Atlanta’s Youth of the Year competition.

The truck is 27 feet long and is equipped with three full-size fryers. But don’t expect to see a fleet of the vehicles competing for the metro Atlanta lunchtime crowd anytime soon.

Church’s said the single truck, which will be headed to south Texas in a few weeks, is the only one for the time being. The company hasn’t ruled out additional trucks at some point in the future. (Church’s was founded in San Antonio in 1952).

Food trucks are a regular sight around metro Atlanta. There is even the Atlanta Food Truck Park on Howell Mill Road.

The Four Seasons hotel chain’s new food truck is making its way across metro Atlanta this week with stops at hotels. Four Seasons’ menu is a little more upscale than many, with such menu items as Savannah crab cake sandwiches, sage roasted pumpkin farro salad and butter pecan/peach ice cream sandwiches.

In July, the Atlanta Street Food Festival at Piedmont Park attracted more than 40 food trucks.

The Youth of the Year competition recognizes teens for academic achievement, leadership skills and service to the community. The winners from 18 metro Atlanta clubs will be honored at the annual Youth of the Year Dinner Awards Ceremony on Nov. 6 in Atlanta.

Are you a food truck regular?


About the Author

Christopher Seward

Christopher Seward, a digital audience specialist and contributing economics team staff writer, joined the AJC in 1989. He has worked as a journalist at The Dallas Morning News in Texas and The Columbia Record in South Carolina, his home state.

nbsp
Livefyre


Recommended Reading

Oct 23, 2014
Tim Lester

Fulton Street Food Hall at Harrah’s

Wed, Oct 22, 2014 (4:21 p.m.)

Harrah’s shows off its new Fulton Street Food Hall at Harrah’s Las Vegas on Wednesday, Oct. 22, 2014. Offerings at the Food Hall include pastries, soups, sandwiches with eight bread selections, sushi bar, noodle station and pizza. There also is a made-to-order salad station and a frozen yogurt station with a variety of toppings.

Recommended Reading

Oct 23, 2014
Kim Rivers

food truck operators will park it in Irvine

Popular food truck operators will park it in Irvine




Share

Pin It

More Galleries

truck-food-tlt-fries


As the economy tanked, food trucks became an easy way for savvy entrepreneurs like Daniel Shemtob to test concepts with very little risk.

Upscale dining venues can cost millions to launch, but the Lime Truck’s Shemtob needed only $20,000 or so to hit the streets in 2010. “The food truck is a way to learn how the industry works and test your market, then you graduate to a restaurant,” Shemtob said.

That time is now.

In 2011, the Irvine-based truck motored its way to national fame by winning the second season of Food Network’s “Great Food Truck Race.” With the win came seed money and an opportunity to finally open a restaurant.

Shemtob and his Newport Beach business partner, Murray Wishengrad, moved their headquarters to Encino and launched the first TLT Food two years ago in Westwood. The next one opens Nov. 1 at the Irvine Spectrum Center, selling classic Lime Truck favorites such as carnitas-topped french fries, beef short rib quesadillas, seared ahi tuna tacos and pork belly nachos.

“For me, this is kind of a dream come true,” said Shemtob, who grew up in Irvine but lives in Los Angeles.

Today, the Lime Truck is still on the road, but is more often used for catering and special events. A third TLT Food is planned for downtown Los Angeles.

Two for the road

Two other Orange County trucks are combining their street food menus for a mash-up eatery in Irvine.

The Burnt Truck and Dogzilla are teaming up to launch Burntzilla Modern Eats this year.

The hybrid restaurant will sell Burnt Truck’s sliders and mini versions of Dogzilla’s signature Asian-fusion hot dogs. The truck partners are taking over a 1,000-square-foot Golden Spoon Frozen Yogurt space in Irvine at Culver Boulevard and Walnut Avenue.

Minh Pham, co-founder of the Burnt Truck, said he and the owners of Dogzilla have always been close friends, and began talking about opening a restaurant after establishing a solid fan base.

“We were both looking to do brick and mortar,” Pham said. “We thought it would be cool to open something together since our food goes well together.”

Burntzilla is expected to open in November or December, Pham said. Each food truck will continue to operate after the restaurant opens, he said.

Other trucks opening post-recession restaurants include Seabirds Kitchen in Costa Mesa and Slapfish seafood in Huntington Beach and Laguna Beach. Slapfish is expected to open a third restaurant this year in Newport Beach.


Recommended Reading

Oct 23, 2014
Tim Lester

Real street food – No 2: Pesarattu from Chennai

What’s the dish?

Pesarattu is a type of dosa prepared with whole green gram lentils and rice, green chillies and ginger. Dosas are eaten all over India but pesarattu is different as it’s not made with urad dal (black lentils). The green lentils and rice are soaked separately for a few hours and ground using a wet grinder or food processor to make a smooth batter. These batters are mixed together and left overnight to ferment naturally, which gives the mixture a soft and fluffy texture. This is then fried, like a crepe.

Where does it come from?

It is a very popular breakfast dish specific to the region of Andhra Pradesh and nearby Chennai, in the south of India, although people eat dosas for dinner as well. Essentially it is a simple dish that can be made extraordinary, depending on what it’s served with.

What does it taste like?

Pesarattu is crispy, savoury and slightly sour due to its fermentation. The taste is enhanced by eating it with its regular accompaniments – most commonly, coconut sambar and ginger chutney.

How is it served?

Dosas can be presented in many different ways: rolled, folded or made into a cone. They can be made thick and spongy, thin and crispy, or even super thin (these are known as paper dosas). Pesarattu is made as a thin crepe. It is the different fillings, though, that take the dosa to a whole new level.

Anything extra?

In some places it is served stuffed with upma, a breakfast staple made of semolina, cashews, chana and urdal dal, and lots of spices. It is one of the region’s most-loved dishes. It is also high in protein and fibre, so has great nutritional value.

Why should someone try it?

It is a very simple recipe, easy to prepare, and requires minimal ingredients. The key technique of preparing and fermenting a soft batter can easily be learnt with practice. It is a classic dish, and because of its versatility, it’s easy to fall in love with.

What’s the bill?

The cost of a single pesarattu starts from 50 INR (50p) and goes up to 110 INR (£1) depending on the way it is prepared and what you eat with it.

Where can you eat it?

Pesarattu are served all over Andhra Pradesh, from five-star hotels to cafes, but the best are found at roadside eateries. In Chennai, Sangeetha’s, Ratna Cafe, Madras Cafe and Murugan Idli Shop are some of the best places to get good pesarattu.

Can you make it at home?

Making them at home is the traditional way – you can store the batter for a week in the fridge. Today, instant batter can also be found in the big cities of India, which makes it simpler for everyone to make them.

What does this dish say about Andhra Pradesh?

I think the regionality of pesarattu shows the rich and varied culture and traditions of India, with each region taking its traditional food habits and transforming the humble dosa according to its own tastes. It goes back to the roots of the ancient traditions of cooking with rice (a common south Indian crop) and the art of its preparation (the grinding and fermentation). The common theme is, it’s prepared with love – and everyone thinks their recipe is the best!

Padhu blogs at padhuskitchen.com

Recommended Reading

Oct 23, 2014
Jim Benson

Erwin board has no taste for food cart

Brad Hicks

Erwin Bureau Chief
bhicks@johnsoncitypress.com
Read More From Brad Hicks


News
Local News
Business Technology
Erwin



October 22nd, 2014 9:24 pm by Brad Hicks


ERWIN — While Lewis Carsten said he has no intention of giving up barbecuing, he’s not yet sure where he’ll continue to ply his craft.

But Carsten said he knows it will not be within the town of Erwin.

Members present at a Wednesday meeting of the Erwin Board of Zoning Appeals unanimously voted to affirm a zoning ordinance violation previously levied against Hillbilly Butts and Brisket BBQ, the mobile food cart Carsten owns with his wife. The affirmation of the violation means the Carstens have 30 days from the issuance of the letter to either shutdown Hillbilly Butts or relocate the business or face fines for each day they operate after the 30-day period.

“I’m sorry for all our customers here that we’re not going to be able to stay,” Carsten said following the decision. “That would have been our preference, but I’ve got to comply whether I like it or not.”

On Oct. 16, the Carstens, who opened the Hillbilly Butts and Brisket BBQ food cart in June, received a letter from the town notifying them their business has been in violation of the town’s zoning code since Aug. 18. According to that letter, written by Erwin Code Enforcement Official Michael Borders, the Carstens’ mobile food unit was not “expressly permitted” within the town’s B-2 arterial business district where it was located.

Prior to Wednesday’s vote, Borders told members of the board that allowed uses in the B-2 district include hotels and motels, restaurants, offices, funeral homes, places of amusement and assembly, auto and mobile home sales, and public and semi-public buildings and uses.

“It is my decision that the mobile food unit does not conform to the uses provided in Section 705,” Borders said.

Carsten also spoke before the board made it decision. He said before opening the food cart, he met with county and town officials on multiple occasions and no zoning issues were brought up by these officials. Carsten said he received permission from the property owner to set up his food cart at 1119 North Main Avenue and began leasing that property. Carsten also said he obtained the propert business licenses and permits from Washington County, adding that he was advised by town and county officials they would be honored here.

“I think it’s an injustice that in meetings prior to this and to receiving the letter last Thursday, especially before we even came here, it never happened,” Carsten said to the board. “Nobody said there was an issue with zoning.

“Folks, if the city had told us prior to us coming here, in meetings prior to us setting up, that there was an issue, we wouldn’t be here. We didn’t come here looking for a fight. We didn’t come here looking for trouble. We’re retired. We have kinfolks in the area. We wanted to be in an incredibly safe town that we have kinfolks in, do our business, and that’s all we wanted. We didn’t come here to start trouble. We didn’t come in here to be an issue. We came in here to sell a little barbeque and make some more friends in this town.”

Carsten said he met with town officials around a month ago to discuss future plans for his business. He said he advised officials that he wished to continue selling his fare from the cart through this winter, with the hopes of being able to move into a “brick and mortar” establishment by the spring. Carsten added that he and his wife had looked at possible restaurant locations within Unicoi County, including the former Toby’s Cafe location on Carolina Avenue and a location near Exit 40 along the Jackson Love Highway.

“It was never our intent to stay in that trailer,” Carsten said, “but it was our intent to stay in the trailer long enough to try to make enough money to get into a brick and mortar situation, whether it was leased or bought.”

Prior to the board’s vote, planner Ross Phillips with the First Tennessee Development District advised the board that it would be voting to affirm, deny or amend Carsten’s appeal of the administrative decision. Aldermen Sue Jean Wilson, who serves on the Board of Zoning Appeals, moved that the decision be affirmed. Fellow board members Betty Chandler and Roland Bailey also voted in favor of affirming the decision. Board members Doris Hensley, Erwin mayor, and Clyde Griffith were not present at Wednesday’s meeting.

Others in attendance spoke after the board’s decision. Hillbilly Butts co-owner Pat Carsten questioned the reason for the move.

“Is it the parking?” she asked. “Is it the way our tailer looks? What is it?”

Michael Baker, candidate for Erwin alderman, asked the board why other similarly-operated businesses, such as the Randy’s Produce stand and a trailer selling furniture in the parking lot of the Tractor Supply location on North Main Avenue, did not receive similar letters.

“You’re just choosing one business to tell them to get out,” Baker said.

Phillips said each circumstance is different and that the board was only set to consider the issue regarding Hillbilly Butts.

“There’s a lot of different facts that we consider,” Phillips said. “When I first looked at this, I looked at ways of trying to fit it into the zoning ordinance so that it was a permanent use. I wasn’t going into it trying to say ‘We want to shut this business down.’ That’s not how I look at things.”

Standing outside Erwin Town Hall following the board’s vote, Carsten said the panel’s decision was disappointing but expected.

“We’ve though about it and thought about it,” he said. “We were really praying that this didn’t happen but, in my heart, I knew they had to back (Borders) up. They had to. Right or wrong, he had to be backed up.”

After the Board of Zoning Appeals made its decision, the Erwin Planning Commission, which had recessed to consider the matter pertaining to Carsten’s mobile food unit, reconvened. The commission, made up of the same members of the Board of Zoning Appeals, opted to have town staff look into mobile food units for the possible development of an ordinance and bring information back to the Planning Commission in the future.

Following the meeting, Erwin Town Recorder Glenn Rosenoff said the Board of Zoning Appeals is limited in its powers and could only decide whether the Carstens’ business was in violation of the town’s zoning regulations based on the ordinance, adding that officials “thoroughly reviewed” the violation.

“They have boundaries on their decision,” he said. “Is it a zoning violation or is it not? Does it meet the minimum requirements of the ordinance or does it not? That is their only recourse.”

Rosenoff said he observed that Hillbilly Butts could be in violation of the zoning ordinance as early as May, prior to the business’ opening, and advised Carsten of the violation when he met with him in September. Rosenoff said zoning violations are typically enforced immediately, but Hillbilly Butts was essentially given temporary use of the trailer.

“We were not immediate in our action on the zoning violation,” Rosenoff said.

Carsten said he is not sure how much longer he will continue to operate Hillbilly Butts and Brisket BBQ in Erwin now that the board has decided its fate, but he said the move may lead to other opportunities for the business to grow elsewhere. He said he has received an invitation from the owner of the former Parson’s Son BBQ property in Jonesborough to set up there, as well as another invitation just before Wednesday’s meeting.

“We wanted to be here in Erwin and the people who are here, our customers, are fantastic. They truly are,” Carsten said. “They want us here, too, but there are those in town who don’t want us here and, obviously, they’ve got more pull in the city government than the people. So, bless their hearts, they can have it.”

Please enable JavaScript to view the comments powered by Disqus.
comments powered by Disqus


Recommended Reading

Oct 22, 2014
Kim Rivers

Astro Doughnuts & Fried Chicken’s Food Truck Now Serves DC

astrotruck.jpg
Photo courtesy Astro Doughnuts Fried Chicken.

Astro Doughnuts Fried Chicken’s food truck is now serving D.C.

The truck began serving the Arlington area in January, with promises to also serve the city eventually. While the rain will prevent the truck from making its planned stop in Friendship Heights today, it will be in NoMa tomorrow from 11 a.m. to 2 p.m and in Ballston on Friday. Its movements can be tracked here.

Recommended Reading

Oct 22, 2014
Kim Rivers

Truck by Truckwest showcases Austin food trucks

AUSTIN — It’s a food truck taste-a-thon that also gives back to the community.

Imagine being able to eat from dozens of the best rolling restaurants Austin has to offer, and you can raise money to help feed Austin’s hungry at the same time.

Starting Tuesday, you can do just that. The second annual Truck by Truckwest runs Oct. 21 through Sunday, Oct. 26.

PURCHASE WRISTBANDS: Truck by Truckwest: Austin’s Food Truck Taste-Off

$10,000 food truck contest
KVUE

Jessie and Robyn Morin are new to the food truck game. “Brand new. We’re two weeks old… two and a half weeks old,” she said. One of the best sellers at their truck is the early bird hand held sliders, a coffee encrusted burger.

“We’re usually quite busy,” Morin said. They hope Truck by Truckwest will bring every more hungry customers.

This is the second year the food truck taste-off is tickling local taste buds. Organizer Brian Erickson says even more rolling restaurants are taking part this time around. “Probably at least 30 of them are new that didn’t participate last year,” he said.

During the six days of Truck by Truckwest, 60 food trucks all over Austin will be giving out samples of their best grub.

Truck by Truckwesters buy a one, two or six day wristband which lets them get free selected food samples at each place.

At the end of the week, tasters vote on which place they liked best. The one with the most votes wins $10,000.

Morin says that prize would mean big things for her new business. “We would buy two very nice pieces of equipment, and we would get some support for Robyn in there are far as staffing,” she said.

Lee Wright just moved her Royal Roots Organic Mobile Cafe from Fort Worth to Austin. She believes Truck by Truckwest will have more people rolling over to her all organic business.

“It’s not really about the winning right now,” she said. “It’s more about getting the word out that we have a concept that hasn’t been bought to Austin yet.”

A portion of money from wristband sales goes to a worthy cause.

“We’re partnering with Keep Austin Fed, which seeks to end hunger in our city,” Erickson said.

Food park patron Lindsay Maresh said Truck by Truckwest is a great idea. She’s ready to take a bite and see what else Austin’s mobile food community has to offer.

“I didn’t know it was going on tonight, but now that I know I might go buy a wristband,” she said.

Last year the food truck “Hey! You Gonna Eat or What” was the $10,000 winner. This year there’s an app that will help you find this year’s participating food trailers.

Recommended Reading

Oct 22, 2014
Kim Rivers

Food truck events galore this weekend

If you haven’t tried a Wichita food truck yet, you have zero excuse not to do so this weekend.

Several big food truck meetups are happening around town, starting on Friday with the Wichita Eagle’s Haunted Food Truck event from 5 to 8 p.m. on Friday. It’ll be in the newspaper’s back parking lot, which is just off Rock Island between Washington and Douglas, and eight food trucks will be serving their food: The Flying Stove, B.S. Sandwich Press, Let’m Eat Bräts, Hopperoni Express, Stubby’s BBQ, The Waffle Wagon and Brown Box Bakery, which will be serving Halloween cupcakes. Charlie’s PizzaTaco’s new truck will be making its food truck rally debut, and Wichita Eagle writers will be there passing out candy, truck-or-treat style, to all the little visitors.

Also on Friday night, GracePoint church at 9035 W. Central is putting on its third annual Blocktoberfest, which will feature two food trucks: Funky Monkey Munchies and Park-n-Pork. It lasts from 7 to 9 p.m. and also will include a petting zoo, games, inflatables and more. The public is invited, and admission is free.

Then, on Sunday, the food trucks will gather for their monthly Food Trucks at the Fountain event. It’s from 11 a.m. to 2 p.m. at the WaterWalk, 515 S. Main, and will be the biggest meetup yet, with a lineup of 12 trucks. All of the above mentioned (except Stubby’s BBQ) will be there as well as Strada by Luciano’s, Kona Ice and the new cupcake truck from Smallcakes.

The event also will feature live music from Mike Peltzer’s band.

In related news, if you missed my guide to Wichita-area food trucks that ran on Sunday, you can still find it here.

Recommended Reading

Pages:«1234567...1150»
About - Contact - Privacy - Terms of Service