Browsing articles tagged with " food carts"
Oct 18, 2014
Tim Lester

Huntsville’s first “Street Food Season” ends with food trucks on a roll

HUNTSVILLE, Ala. (WHNT) – Last summer, there were seven food trucks operating in the city of Huntsville. Today, there are more than triple that number.

Huntsville’s food truck revolution started with a 2013 change in city ordinance that allowed the trucks to sell downtown, but it exploded with the introduction of the “2014 Street Food Season.”

In April, the city held the first food truck rally. It was met by huge crowds, hungry for a new dining experience. Since then, organizers estimate more than 20,000 people have attended the rallies.

Food truck operator Chris Kelley calls the rallies, “a blessing.” Kelley runs Badd Newz BBQ. He bought the truck in 2012 and says, “being able to go downtown at these events every 3rd Friday has really helped me sustain my business.”

The season will end today with a rally from 6-9 p.m. in front of the Von Braun Center. Around 20 trucks are expected to participate in the event on Church Street. There will also be a free concert by Denim Jawbones and drinks for sale at the VBC Craft Beer Garden.

The rally is being held in conjunction with UAHuntsville’s homecoming. The Chargers will open their hockey season Friday night at the VBC.

Plans are already in the works for the 2015 Street Food Season. Downtown Huntsville Inc. CEO Chad Emerson says an announcement will be made shortly after the new year.


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Oct 17, 2014
Kim Rivers

Food Truck Stops: October 16

Happy Thursday, food truck followers! Don’t let the clouds keep you inside. Take a stroll in the mild weather to try hot lasagna from Basil Thyme or island-style curry chicken from Jamaican Mi Crazy.

Sign up for our new Food Truck Stops daily newsletter to have a roundup of locations delivered directly to your inbox.

Capitol Hill (First and C sts., SE), where you’ll find Tasty Kabob.

Farragut Square (17th and I sts., NW), where you’ll find DC Sliders, Korengy and Phonation.

Franklin Square (13th and K sts., NW), where you’ll find Jamaican Mi Crazy.

L’Enfant (Sixth St. and Maryland Ave., SW), where you’ll find Far East Taco Grille and Village Cafe Express.

Metro Center (12th and G sts., NW), where you’ll find Cathy’s Bistro and Woodland’s Vegan Bistro.

Montgomery County, where you’ll find TaKorean (Friendship Heights).

Navy Yard (First and M sts., SE), where you’ll find Mighty Dog and Acai.

NoMa (First and M sts., NE), where you’ll find Far East Taco Grille.

Northern Virginia, where you’ll find Big Cheese, Choupi Crepes, Fava Pot (Rosslyn) Big Cheese, Roaming Rotisserie, Tasty Kabob (Tysons), Chef Seb, Kafta Mania (Court House), and Red Hook Lobster Pound (Alexandria).

Patriot’s Plaza (Third and E sts., SW), where you’ll find Popped! Republic.

State Department (around 21st St. and Virginia Ave., NW), where you’ll find Habebe.

20th and L Streets, Northwest, where you’ll find Far East Taco Grille and Yumpling.

Union Station (North Capitol St. and Massachusetts Ave., NE), where you’ll find Basil Thyme and Feelin’ Crabby.

Sign up for our new Food Truck Stops daily newsletter to have a roundup of locations delivered directly to your inbox.

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Oct 17, 2014
Kim Rivers

Weekend Happy Hour at Damn the Weather; Ford Food Truck Challenge

PIONEER SQUARE Damn the Weather launches a weekend oyster and booze happy hour starting Saturday. Mezcal, Normandy cider, Muscadet, and lager are half off with an order of half a dozen oysters from 4 to 6:30 p.m. on Saturdays and Sundays. [EaterWire]

SODO — The Ford Food Truck Challenge at the Seattle Auto Show runs today through October 19. Local food trucks are stationed at the entrance to Safeco Field, giving away free bites to customers who test drive a Ford. You can also enter to win daily prizes, including a trip to Seattle Mariners spring training. [EaterWire]

CAPITOL HILL — Tallulah’s is rolling out an expanded happy hour menu with six new small plate options to pair with the restaurant’s specials on house cocktails, draft beer, and wine. Bites include beet pickled eggs with rouille ($4), kale chips with aleppo pepper and shaved almond ($4), wild salmon rillette crostini with pickled vegetables ($7), blistered padron peppers with clover honey and sea salt ($5), fries with herbs and rouille ($5), and grilled chicken wings with harissa ($7). Happy hour runs from 4 to 6 p.m. daily. [EaterWire]

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Oct 17, 2014
Kim Rivers

How to navigate Portland’s daunting food truck scene

Trying to tackle the food truck scene in Portland can be daunting. Over 500 food trucks operate in the city today and coalesce into “pods” all across the urban scene. We trekked down to see what all the hype was about and returned satisfied and truly inspired.

The first truck we hit up has a reputation as big as its portions. It seems like it would be impossible to talk about the food trucks of Portland without mentioning Big-Ass Sandwiches. In a city that is waist deep in a self-described sandwich renaissance, it can be difficult to stand out. To do just that, the husband and wife duo behind Big-Ass Sandwiches decided to offer hearty, local and enormous sandwiches that feed the soul as much as they torpedo hunger.

We launched our culinary expedition with the flagship Big-Ass Sandwich. This behemoth is a king-sized comforter of slow roasted beef, grilled and then laid out over a ciabatta bun. The meat is cloaked in bechamel cheese sauce and wrapped up in a forest of hand-cut fries. It’s more delicious food than I usually eat in a week.

Our quest next took us to a local favorite, Bo Kwon’s KOi Fusion. This hip fleet of aquamarine trucks boasts an array of Korean/Mexican fusion dishes. We took the leap with the Bulgogi beef burrito. Years of secret Korean BBQ knowledge was wrapped up in a locally sourced tortilla with fried rice, mozzarella, fresh veggies and kimchi and then speedily delivered to our mouths. This flavor explosion was at once exotic and familiar. By far, one of the best trucks we visited while in Portland.

Don’t be alarmed, PDX has no shortage of comfort food. For the all American, look no further than The Grilled Cheese Grill. True blue grilled cheeses, masterfully toasted to golden perfection are served in little plastic baskets that scream nostalgia. You can order a grilled cheese on a spectrum of simple to wild. The cheesy truck slings standard grilled cheeses with crust or no crust all day and then dials it up to something as exotic as the Mondor with Tillamook pepperjack, avocado, fresh red onion and roasted red peppers on Portland French Bakery multigrain wheat bread. Whether you go classic or all out, you can take a seat in their converted double decker or school bus dining rooms to savor the flavor.

If your quest for the ultimate Portland food truck takes you down a different road, consider Viking Soul Food. Lief Erikson would be glad to lay eyes on this local legend. While it is only open three days of the week, it is worth the wait. Gourmet favorites like Norwegian meatballs in caramelized goat cheese gravy with sweet and sour cabbage, or house smoked salmon, dill creme fraiche, pickled shallots, mixed lettuces and green cabbage are wrapped in traditional Norwegian lefse (think thin potato tortilla).

We both delighted in the Cultured Caveman and Alaskan Reindeer Sausage. Cultured Caveman is a strictly Paleo food truck, offering only foods that our Cro-Magnon ancestors could have found and then preparing them with the deft skill of a master chef. For a quick bite, we recommend the almond-stuffed dates wrapped in bacon. If you want something with bread, go around the corner to Alaskan Reindeer Sausage and try any of the suspiciously sweet sausages. There is an entire cart of mustards that the chef will recommend like a mustard sommelier. For the full experience, grab a grilled jalapeño to compliment the delicious brat.

The Portland food truck roster is ever changing and always fresh. Whether you’re looking for the heavy hitters like Chez Dodo (a legend in it’s own right) or new start ups, you’re sure to find something to suit your mood.

CITY GUIDE: Where else to eat and drink in Portland

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Oct 17, 2014
Kim Rivers

New food truck coming to campus

8/25/14 On Campus Food Truck

8/25/14 On Campus Food Truck

LSU’s first on campus food truck, Taco Churro’s, opened on Monday August 25, 2014 in front of the Journalism building.

Posted: Thursday, October 16, 2014 4:46 pm

Updated: 9:28 pm, Thu Oct 16, 2014.

New food truck coming to campus


University students will soon see a new food truck driving around campus and cooking up Cajun cuisine with a South Louisiana touch.  

Both Zatarain’s and the already established Taco Churro’s are owned and operated by Triple B’s Cajun Corner, based out of New Orleans. Triple B’s also serves Cajun cuisine in Tiger Stadium, The Mercedes-Benz Superdome and the Smoothie King Center. 

To meet the needs of students, both food trucks will start to accept Tiger Cash and Paw Points.  Jimmy Saldana, partner with Triple B’s, said that should be finalized Monday.

Saldana said LSU is currently programming the registers and that they should be set up by Monday.

He said the Zatarain’s food truck is finalizing the menu this week and should open in two weeks. It will have several options, including jambalaya and crawfish pies along with hamburgers and hot dogs, “but with a Cajun flair to it,” he said.

Trevon Williams, biological engineering senior, said he thinks adding another food truck to expand dining options is “interesting.” 

“It’s good to have somewhere to pass by and get a little something to eat if you’re going to class,” Williams said. 

Joseph Goodman, chemistry junior, said he likes the idea of having food trucks on campus but wants to see more variety. 

“It doesn’t really seem like the one we have right now has all that much to offer. Zatarain’s would definitely be a hit here,” Goodman said. 

Both Goodman and Williams agree the food trucks will ease traffic in the Union and bring more variety to the food options on campus. 

“I like how it gives the students another alternative to eating in the Union or at the Northgate,” Goodman said. “I know that people kind of get tired of eating the same stuff in the Union every day.” 

Though Taco Churro’s originally parked near the Indian Mounds, it has since moved and is currently set up in front of the Life Sciences Building. 

Saldana wants to park both food trucks on the closed section of Tower Drive in front of the Life Sciences Building. 

“We’re going to try and park them both here and try to make this like a food truck destination,” he said. “Possibly what we might do is put some tables and chairs out and just make it a little food truck area.”

Student Government Senator Kat Latham said a new food truck will be a great addition to the food options on campus. 

“Myself and a previous senator, Hannah Knight, wrote legislation last year to have food trucks on campus, so I am glad to see it happening,” Latham said. 

The Daily Reveille reached out to LSU Dining about the Zatarain’s food truck, but they were not immediately available for comment. 

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Thursday, October 16, 2014 4:46 pm.

Updated: 9:28 pm.

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Oct 17, 2014
Kim Rivers

Food truck fest coming to Stereo Live in November

Food trucks have now solidified themselves as a part of the dining culture in Houston. Last month’s announcement by the City of Houston that propane-fueled food trucks would officially be allowed to operate in downtown Houston only elevated the status of the trucks higher. You can now see them around downtown at lunch hour competing with the other noon-time options.

At least 20 Houston-area food trucks will converge on the Stereo Live parking lot at noon Saturday, Nov. 8 for the fourth Houston Food Truck Fest. The fest began last year and has both spring and fall editions.

April Cardwell with Stereo Live is still putting the finishing touches on the roster of trucks that will set up shop outside the venue in the 6400 block of Richmond.

Cardwell says that of the trucks scheduled, she’s also booking at least two that are from Richmond, Texas, including Raging Bull Curbside Cookery.

In order to keep the roster of trucks fresh, Cardwell says that the fest has reached out to trucks that might just be getting started in the area.

“We got a hold of some of the up and coming trucks to give them a leg up. It’s great exposure for them,” said Cardwell.

She’s noticed that the trucks she has seen around town, at least the newer ones, are serving more soul food selections and what can be termed as comfort foods.

“I’ve noticed that food trucks are getting away from the novelty aspect,” Cardwell says. 

Right now for instance, fried chicken is one of the biggest things going in Houston foodie circles. Current fried bird darlings The Bird House in the Heights and the upcoming Chicken Ranch are wowing hungry people with down home recipes.

“There are less foods on sticks right now,” she laughs.

Stereo Live’s inside area will be open for festival goers and there will be full bar service on the venue’s back patio. Cardwell says that they will be showing family-friendly movies on the backdrop behind the main stage, which is usually reserved for the dubstep and house DJs that regularly play the venue. Expect a few extra couches staged inside for you to sleep off your food coma, too.

She hasn’t ruled out playing a few of the college football games that will be going on that afternoon. She does ask that attendees be aware of where they are parking in the area, as some business owners have been known to tow cars that aren’t doing business with them. There will be paid parking available Cardwell added.

Each truck will be offering an inexpensive dish created just for the event to get novices familiar with their brand of mobile cuisine.

 ”All trucks are offering a $3 specialty item that everyone can afford to give everyone a taste of what they do,” Cardwell said.

You can grab tickets to the event at their official website. It’s $18 for adults and just $5 for kids. Remember, food is not included in the admission price.


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Oct 17, 2014
Kim Rivers

Freetown Fries food truck closing

After three years, the iconic pink food truck that serves up scrumptious smothered fries is putting it in park.

Marla Kristicevich, owner of Freetown Fries, announced Wednesday on Facebook that the food truck’s ride has come to an end.

“After long and thoughtful consideration, we have decided to close this chapter of Freetown Fry history and move on,” Kristicevich wrote. “We have enjoyed the pleasure of serving all you folks the tastiest fries to ever hit the streets of Acadiana, but our journey stops here.”

Kristicevich said the business was only supposed to be part time.

“It became a full-time job to keep it alive,” she told The Daily Advertiser on Thursday. Kristicevich said she leaving the food industry to work as a certified environmental planner.

Kristicevich started the business in 2012 after she experienced food truck culture in full bloom on trips to Austin and Portland, Ore. She put together a trailer made mostly of recycled materials and took to the road.

“It’s been a wild ride and appreciate all of the love and continued support from all of our family, friends and fan,” she posted on Facebook. “Without which this would have never been possible:) You are the best!! Thank you! Thank you! Thank you!

I am grateful for all the love and support of such a cool community like Lafayette. A place where you can make your dreams become a reality because we support our local entrepreneurs!! Thank you Acadiana for all the LOVE!!

I know Freetown Fries will be missed and we will miss serving you all…just remember to spread that LOVE, PEACE and FRENCH FRY GREASE!!”

Freetown Fries is the third popular food truck to call it quits this year.

In July, Acadiana Grilled Cheese Co. owner Dustin Aguillard announced he was closing his food truck and moving his business indoors for a full-service restaurant.

Earlier this year, Hibachi Hero closed.

“The food truck trend is still hot,” Aguillard said in July. “We get calls every day for catering events, weddings, the zoo, block parties.”

But the grind of cleaning, prepping and finding locations that are easily accessible to costumers can be difficult, he said.

Aguillard opened a brick-and-mortar restaurant at 519 S. Pierce St.that features an expanded menu and a full bar of locally crafted beer.

Kristicevich said she plans to see the truck with hopes that maybe someone will continue the Freetown Fries business.

“We are hoping someone will come along and maybe keep it going,” she said.

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Oct 17, 2014
Tim Lester

Top chefs spill their street food secrets at Asia Town festival

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While Inukai has gone from Michelin stars to delivering fine food to the masses, street food is increasingly inching its way onto some of the finest dining menus in Sydney, too.

He is one of a line-up of top chefs at Sunday’s Asia Town street food festival, where a one-off marketplace at The Star will host demonstrations of some of Asia’s best-loved street food dishes. Thai chef David Thompson will join Red Lantern’s Luke Nguyen, Dan Hong of Mr Wong, Golden Century’s Li Ho and Neil Perry for the displays in the likes of pancakes, stir-fry, wok-tossing and charcoal-grilling.

Potts Point newcomer Cho Cho San’s Nic Wong will be “keeping things simple” with a charcoal-grilled chicken wing yakitori, while Sokyo’s Chase Kojima will cook a twist on age-old street favourite, okonomiyaki, a Japanese pancake of cuttlefish and beef.

But it is Inukai’s ramen that might prove the hit of the day.

“I’m going there and demonstrating, but I’m also going to be going there and taking notes on Harunobu’s secret recipe,”  Kojima said.

“I’m sure he’s going to be lying on stage!”

The Asia Town street food festival is held on Sunday, October 19, as part of Good Food Month. See


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            Oct 17, 2014
            Kim Rivers

            Local College Offers New Course For Aspiring Food Truck Operators

            By Hadas Kuznits

            PHILADELPHIA (CBS) – A new class at the Community College of Philadelphia is geared toward aspiring food truck entrepreneurs.

            What’s so exciting about the food truck industry?

            “If you go onto the web and just look at different food trucks, there’s some crazy stuff out there and that’s what attracts people,” says Andres Marin, curriculum coordinator for the Culinary Arts and Hospitality Management Program at the college.

            Andres Marin, curriculum coordinator for the Culinary Arts and Hospitality Management Program at the Community college of Philadelphia. (Credit: Hadas Kuznits)

            Andres Marin, curriculum coordinator for the Culinary Arts and Hospitality Management Program at the Community college of Philadelphia. (Credit: Hadas Kuznits)

            He says no other school is offering a food truck course right now, and that it’s something that’s needed:

            “In the near past, you know, we had that one incident with the explosion of the food truck, so it’s a necessity right now to educate the next food truck — you know, what do we need to look at? What are we looking for inspections in trucks?”

            Listen to the full interview with Andres Marin in the CBS Philly podcast (trt: 11:04)…


            Safety and food truck laws were other items Marin says you will learn about.

            He says the school is now offering three sections of the course:

            “It slowly starts with understanding what the food truck business is in our 101 course, the 102 course discusses about licensing (and) truck designs and the 103 (course), then developing ideas for your menus or concepts.”

            Classes are non-credit evening sessions held once a week.


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