Browsing articles tagged with " food carts"
Jul 31, 2014
Tim Lester

Block your calendar! Check out these upcoming street food fests in US & Europe

USA: MAINE LOBSTER FESTIVAL

WHERE: Rockland, MAINE

WHEN: July 30 – August 3, 2014

Five days of feasting and fun on the coast of Maine. Enjoy fresh Maine lobster on a sunny day in Rockland, ME. For all seafood lovers, it is the place to be, where tourists can choose from participating in fun events such as codfish-carrying and lobster-eating.

GILROY GARLIC FESTIVAL

WHERE: California

WHEN: Last week of July

The festival is spread over three days and features garlicky food, live entertainment, cooking contests, arts and crafts and more. Keep the kids entertained at the kids zone, which has a garlic-grab Cash Booth, treasure hunt, project centre and more!

HATCH VALLEY CHILE FESTIVAL

WHERE: Mexico
WHEN: August 30 – 31

New Mexico fs Hatch Valley is known for its prolific production of spicy Hatch chiles, and these red firecrackers take centre stage at this spicy celebration. Expect chill eating competitions, cook-offs, carnival rides and a huge assortment of spicy food to sample.

WORLD FOOD AND MUSIC FESTIVAL

WHERE: Des Maines, IOWA

WHEN: September 19- 21, 2014

The World Food and Music Festival is Des Moines f premiere taste and entertainment event featuring international cuisine, live music and performing arts, cooking demonstrations, wine and craft beers, a world marketplace and non-profit organisation showcasing interactive activities.

MUSIC CITY FOOD + WINE

WHERE: Nashville, TENNESSEE

WHEN: September 20 – 21, 2014

This Southern newcomer takes over historic venues and outdoor spaces in downtown Nashville for farm-to-table demos, artisanal tastings and legendary parties set to live music.

EUROPE FOODIES FESTIVAL

WHERE: Edinburgh, London and across UK

WHEN: August 8 – 10, 2014

This a year old festival that travels across the United Kingdom. At each venue the organisers collaborate with the local chefs and vendors to highlight local foods.The festivals features top chefs, artisan producers, street food, pop-up restaurants, masterclasses and live entertainment.

COPENHAGEN COOKING

WHERE: Copenhagen, Denmark

WHEN: August 22- 31

This year marks the tenth edition of the festival. The festival highlights Cophenagen as a world-class gastronomic destination through culinary events. The outdoor festival profiles Danish gastronomy by paying homage to the food culture and Nordic cuisine.

KITZ CULINARY AND WINE FESTIVAL

WHERE: Austria

WHEN: August 29- 30

In addition to the excellent wines and culinary delights on offer from the local farms, there are also stories that farmers would love to narrate to tourists. Local chefs will whip regional delicacies and specialties together with the fine wine selections from many of the top Austrian winemakers.

GALWAY OYSTER AND SEAFOOD FESTIVAL

WHERE: Ireland

WHEN: September 25- 28

This September, Galway City on the West Coast of Ireland, will come alive with seafood and oysters as it celebrates the Galway International Oyster and Seafood Festival. It is Ireland fs oldest food festival and the world fs longest running oyster festival.August 30 – 31

New Mexico fs Hatch Valley is known for its prolific production of spicy Hatch chiles, and these red firecrackers take centre stage at this spicy celebration. Expect chill eating competitions, cook-offs, carnival rides and a huge assortment of spicy food to sample.

WORLD FOOD AND MUSIC FESTIVAL

WHERE: Des Maines, IOWA

WHEN: September 19- 21, 2014

The World Food and Music Festival is Des Moines f premiere taste and entertainment event featuring international cuisine, live music and performing arts, cooking demonstrations, wine and craft beers, a world marketplace and non-profit organisation showcasing interactive activities.

MUSIC CITY FOOD + WINE

WHERE: Nashville, TENNESSEE

WHEN: September 20 – 21, 2014

This Southern newcomer takes over historic venues and outdoor spaces in downtown Nashville for farm-to-table demos, artisanal tastings and legendary parties set to live music.

EUROPE FOODIES FESTIVAL

WHERE: Edinburgh, London and across UK

WHEN: August 8 – 10, 2014

This a year old festival that travels across the United Kingdom. At each venue the organisers collaborate with the local chefs and vendors to highlight local foods.The festivals features top chefs, artisan producers, street food, pop-up restaurants, masterclasses and live entertainment.

COPENHAGEN COOKING

WHERE: Copenhagen, Denmark

WHEN: August 22- 31

This year marks the tenth edition of the festival. The festival highlights Cophenagen as a world-class gastronomic destination through culinary events. The outdoor festival profiles Danish gastronomy by paying homage to the food culture and Nordic cuisine.

KITZ CULINARY AND WINE FESTIVAL

WHERE: Austria

WHEN: August 29- 30

In addition to the excellent wines and culinary delights on offer from the local farms, there are also stories that farmers would love to narrate to tourists. Local chefs will whip regional delicacies and specialties together with the fine wine selections from many of the top Austrian winemakers.

GALWAY OYSTER AND SEAFOOD FESTIVAL

WHERE: Ireland

WHEN: September 25- 28

This September, Galway City on the West Coast of Ireland, will come alive with seafood and oysters as it celebrates the Galway International Oyster and Seafood Festival. It is Ireland fs oldest food festival and the world fs longest running oyster festival.

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Jul 30, 2014
Kim Rivers

Kent State University stuffs its food truck with culinary students

KENT, Ohio — Food trucks on campus? They make perfect sense.

Not only are they hip and trendy, they can pull up near dorms, study areas, and anywhere else there’s a critical mass of students walking around hungry. But they make extra sense at places like Kent State, where restaurant hospitality is part of the curriculum and students can get experience working on the truck.

Three students at a time have been running Fork in the Road, KSU’s truck that debuted this spring. (Find on Facebook, and on Twitter at @KSUFoodTruck).

“They’re getting hands-on-experience with a talented executive chef,” said Rich Roldan, director of the university’s dining services. And they’re getting paid, something they can put toward tuition.

“I’m glad to give them work,” said Roldan.

Christian Booher, a graduate of the university’s culinary program, is the truck’s first executive chef.

For now, Fork in the Road is out at lunch and special events. Dinner hours are likely this fall as the campus fills up. Students can use their meal cards for truck food purchases.

So far the menu has been fairly traditional, with staples such as hamburgers, salads and peanut butter and jelly sandwiches. But there are variations, including fish tacos, fire-roasted corn on the cob and cheesecake on a stick.

Roldan said the accent is on healthier version of some items: whole-grain buns, fresh fruit in salads and sandwiches, local asparagus and corn on the cob.

“We even have natural, homemade ketchup, so there’s no GMOs (genetically modified organisms) or monosodium glutamate.”

Roldan and others scouted food gatherings such as Walnut Wednesdays and campus trucks in in Ohio and out-of-state before committing to a $160,000 model through a New Jersey truck builder.

“It’s truly customized,” said Roldan. “There’s no screwing in pieces and parts. Everything has been framed out. There’s no worry about equipment shaking and breaking.

“And it’s ready for any kind of culinary application including charcoal grilling, stovetop, three-way oven (convection, radiant and microwave). We can do a pizza in 90 seconds, a panini in 60 seconds. And there’s a built-in Keurig (coffee) machine.”

Through his research, Roldan estimates there are now 150 university-sponsored trucks across the country.

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Jul 30, 2014
Kim Rivers

First Friday Food Truck Rodeo

FOOD TRUCK_01jr

FOOD TRUCK_01jr

Customers who have placed their orders wait for their food at the Taqueria El Azteca food truck at the corner of Spring Garden and S. Chapman streets (in the Fordham’s cleaner’s parking lot) in July 2012 in Greensboro.



Posted: Wednesday, July 30, 2014 5:00 am

First Friday Food Truck Rodeo

By Carl Wilson/News Record
carl.wilson@news-record.com

news-record.com

The First Friday Food Truck Rodeo and Open House returns at 6 p.m. Friday in the parking lot adjacent to the Carolina Theatre (310 S. Greene St., Greensboro, 336-333-2605).


The event is part of First Friday, a celebration of Greensboro’s downtown community of artists, restaurants, shops and venues.

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Contact Carl Wilson at (336) 373-7145, and follow @short_ordersNR on Twitter.

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on

Wednesday, July 30, 2014 5:00 am.

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Jul 30, 2014
Kim Rivers

Dubuque Following Food Truck Trend

DUBUQUE, Iowa – The Dubuque Area Chamber of Commerce awarded the food truck called “Beauty and the Beef” as the most promising new business of the year.

But Dubuque isn’t the only community noticing. Food trucks are a growing trend nationwide.

A Los Angeles-based analytical firm says food trucks are the fastest-growing dining industry in the United States. Over the past five years, it’s grown more than 8 percent per year. Another California firm says food truck revenue is expected to quadruple to $2.7 billion by 2017.

Earlier this month, Iowa City started a four-month experiment to see if there’s demand for the mobile restaurants that have typically only frequented construciton sites and the like.

Wherever the “Beauty and the Beef” truck shows up, so do the hungry customers.

Costumer Emily Bradley said, “Yesterday we were like ‘oh they are going to be here tomorrow, it’s going to be the best day.’”

It’s like the old neighborhood ice cream truck, but for adults.

“I got the bombshell and I just think it’s great and really delicious,” said customer Katie Steines.

That was the reaction Beauty and the Beef owners Teri Link and Kathy Kordell were hoping for.

Kordell said, “Teri and I were watching The Food Network and they have all kinds of shows on food trucks. Food trucks are a big thing on the coasts and in Chicago. “

That’s why the two former stay at home moms thought a food truck would work in Dubuque.

“It was always intended to be a profitable business. From the get go. And we’ve just been slammed ever since we started,” said Kordell.

After seeing Beauty and the Beef’s success, Michelle Tollefson and her fiancé started their own fried food truck called Wild Fryers.

“Beauty and the Beef has been a huge help. Even with Facebook. They traveled with us to help get our name out there, “said Tollefson.

Six weeks in, the Wild Fryers are learning the tricks of the mobile food trade.

“It makes things a little tricky too. You have to make sure you have enough potatoes. You can’t just forget something,” said Tollefson.

Both food trucks let the Internet do their marketing.

“We don’t advertise at all,” said Kordell. “We’re on Facebook and Twitter and that’s how people know where we are going to be. What days and time and what the menu is going to be. “

Here today. Gone, to somewhere else, tomorrow.

l Comments: (563) 583-9999; katie.wiedemann@kcrg.com

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Jul 30, 2014
Kim Rivers

Homeless man accused of burning food truck

A homeless man who told police he was hungry faces charges after allegedly breaking into a food truck in Westfield before setting it on fire.

The Republican newspaper of Springfield reports that a judge set bail at $500 for 22-year-old Michael England.

Police said England and two other men were seen on surveillance video Sunday night near Mary’s Much Mobile while the food truck was parked at a repair shop. The video showed one man approach the truck while the others ran away. The vehicle burst into flames a short time later.

According to a police report, England said he tried to break into the truck because he was drunk and hungry, then lit the fire after not finding any food.

It was not known if the suspect had an attorney.

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Jul 30, 2014
Kim Rivers

City considers lift of downtown food truck ban

Burlington is taking an initial look at bringing food trucks into the downtown to open up more spaces to a growing industry.

The city’s Community and Economic Development Office began exploring the idea after hearing from vendors who want Burlington to become a friendlier environment for food trucks.

“We’ve just been inspired by other cities who are doing lots of innovative things with food trucks, but also by the demand that we have here,” said Diana Colangelo, economic development specialist.

A city ordinance currently prohibits larger food trucks from operating in the downtown area. Outside of that area, food trucks must park at non-metered spaces, and if trucks want to set up shop at a city park, they need to work out an arrangement with the Department of Parks, Recreation and Waterfront. Oakledge Park allows two food trucks for the first time this year.

So the idea of food trucks pulling up outside of downtown businesses at lunchtime remains several steps from becoming reality — including a significant amount of public input. Colangelo’s office has also yet to settle on a location for the trucks.

Colangelo said, however, that she hopes food trucks could be allowed downtown as early as next year.

Vendors say greater access to downtown would give entrepreneurs a leg up.

“For me, you cannot truly be endorsing food trucks without allowing them to access areas where our tourists will be,” said Marcelle Bunbury-Whitcomb, who owns a Caribbean food truck called Bunbury EAT with her husband, Robert Whitcomb.

The city also recognizes that trucks might be unwelcome neighbors for some downtown restaurants.

“I think our interest is supporting businesses of all types in the city,” said Colangelo.

The suggestions come as a Burlington City Council committee is separately reopening the ordinance that regulates peddlers, including food trucks.

Full plates, with limits

Burlington’s food truck scene is relatively small but growing.

In the last year, the number of traveling food truck licenses in Burlington has grown from 7 to 11, said Jean Poulin, who handles peddler licensing at City Hall.

There’s a waiting list for the seven food truck spots near the University of Vermont, and hip South End venue ArtsRiot fills its parking lot with food trucks and lines of customers every Friday in the summer.

Pam Bissonnette, whose Pam’s Deli truck has been parked on University Place for 31 years, said she has “definitely” seen an increase in food trucks in Burlington through the years.

However, Bissonnette said, she believes limitations are necessary. She remembers a time when 13 vendors packed into University Place, prompting the current regulations.

“I think there should be a limit, I really do, because I know the restauranteurs pay a lot more than what we do,” Bissonnette said as she and her husband, George, served sandwiches and burgers at lunchtime Tuesday.

“I just think there’s so much energy right now for food trucks, for food truck culture,” said Liz Carson, sales director for Queen City Pops, a new company that sells frozen chocolate truffles out of a cart. “It has so much less risk involved than opening a storefront or opening a restaurant.”

“In some ways it’s almost like an incubator program — to see how it goes to make some money, gain a customer base and then take it to the next step,” added her sister, Sarah Carson, who owns the business.

Since Queen City Pops operates out of a cart instead of a truck, the business is allowed to reserve a designated spot downtown.

The sisters say it is a challenge to be a new food vendor in Burlington because the most coveted spots are already taken — and they’d like to see some locations reserved as rotating vendor spots. Overall, however, they said they believe Burlington’s regulations work well.

Bunbury EAT, a husband-and-wife business, started selling Caribbean food out of a former bookmobile that Robert Whitcomb converted into a food truck.

They secured a spot at University Place this year but have struggled to find other places to park during the summer. Ideally, Bunbury-Whitcomb said she would like the truck to be allowed into the downtown and waterfront area.

“If you can’t be in those main street areas, you can’t be near the waterfront…. Where do you go?” Bunbury-Whitcomb said.

When approached Tuesday about the idea of bringing food trucks to downtown, several restaurant owners were optimistic.

Ryan McFarlin, a manager at American Flatbread Burlington Hearth on Saint Paul Street, said the move could bring more eclectic food to the Burlington area.

“Burlington’s such a beautiful city. Anything to bring people outside into the downtown area definitely helps,” McFarlin said.

Mickey West, longtime owner of Red Onion on Church Street, said she was fine with allowing food trucks nearby as long as they paid fees to contribute to the upkeep of the downtown, like other businesses.

“I want them to pay to use the facilities, just like the rest of us do,” West said.

Felix Wai of ArtsRiot on Pine Street, which hosts the weekly food truck event, said the the idea of allowing food trucks downtown was “awesome.”

“It’s nothing but a boon for, I think, downtown in general,” Wai said. But, he added, “if I had a downtown restaurant, I don’t know how happy I’d be about it.”

Clash of the tacos?

Separate from the Community and Economic Development Office’s idea of allowing food trucks downtown, the City Council Ordinance Committee is also looking at city regulations. The committee proposed changes to the peddler ordinance last week — mostly minor adjustments, with two notable exceptions.

The ordinance currently prevents competition by restricting vendors from selling their wares within 30 feet of another business that sells similar goods. This can keep food trucks away from brick-and-mortar stores, for example.

The 30-foot zone around businesses is likely unconstitutional, Assistant City Attorney Gene Bergman told the Ordinance Committee last Wednesday.

“You’ve got to have a rational basis for deciding that, in this case, that you’re not going to allow competition between a peddler who’s selling a taco out on the street and the merchant who’s selling a taco in a store,” Bergman said.

The sisters of Queen City Pops initially considered setting up their cart near Ben Jerry’s, but changed their mind. They said it is in businesses’ interest to have some distance, no matter what the ordinance requires.

The other significant ordinance change that’s currently on the table is an expansion of the central peddling district — the downtown area where food trucks may not park — to include an extra block between Main Street and King Street.

Any more significant changes, including the city’s idea of allowing food trucks into the downtown, would require more discussion. CEDO is aware that its proposal would need to work around the current peddler ordinance.

The City Council is expected to take a look at adjusting the peddler ordinance in August.

Contact April Burbank at (802) 660-1863 or aburbank@freepressmedia.com. Follow her on Twitter at www.twitter.com/AprilBurbank

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Jul 30, 2014
Kim Rivers

Two food truck events next month

This blog’s focus is all things food in the Triangle: where to dine, where to shop, what to eat, what to cook. Food writer Andrea Weigl maintains this site.

Follow @andreaweigl on Twitter.

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Jul 30, 2014
Tim Lester

Have a chaat: An Indian street food staple to make at home

Samosa Chaat

Chaat is a hugely popular savoury Indian street food snack. This samosa chaat is the ultimate in fast food and quick and easy to make.

Serves 2

Ingredients:

4 pre-cooked samosas 

5tbsp of cooked chick peas

200g natural yoghurt

50g tamarind chutney

50g green chutney

1/2tsp roasted cumin powder

Juice 1/4 lemon

1/4tsp red chilli powder

1⁄2tsp chaat masala (a spice mix containing dried mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper, asafoetida and chili powder)

Half an onion, finely chopped

1 tomato, finely chopped

2tbsp coriander, finely chopped

100g sev (an Indian snack similar to crisps, small pieces of crunchy noodles made from chickpea)

Method:

The samosas should be cooked so that they are crispy to make the best base for the chaat. 

Arrange the samosas in a serving dish and break up with your fingers. You could also cut the samosas into 2-3 pieces with a knife. 

Place the boiled chick peas along over the smashed samosas. 

Top with chopped onions, tomatoes, coriander, tamarind chutney, green chutney and a squeeze of lemon juice. 

Pour the beaten yoghurt over the top. 

Sprinkle with chilli powder, cumin and chaat masala over the yoghurt. 

Finally sprinkle sev on top and serve immediately. Serve this as a starter or as a snack. 

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