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

Mineo & Sapio rolls out food truck



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James Fink
Buffalo Business First Reporter- Business First

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Mineo Sapio is joining the food truck revolution bringing its signature sausages and other products to an office park or street location near you.

Mike Pierro III, son of Mineo Sapio owner Mike Pierro Jr., said his food truck “Mineo Sapio Street Eats” will debut on Aug. 25 somewhere on its native lower West Side home turf near D’Youville College. Pierro said he hopes to land a location where Connecticut and West streets intersect. The next day, the truck will be parked along Holtz Road in Cheektowaga, not far from where MT Bank has a back-office operation.

Beyond that, the locations will be determined.

“I’m the new kid on the block, so I will work around where the established trucks are,” Pierro said.

Pierro and his father began two years ago talking about creating a food truck operation for the popular West Side sausage and meat maker. Mineo Sapio, for many years, operated a mobile operation at such special events as the Erie County Fair, Elmwood Avenue Festival of the Arts and Italian Festival along Hertel Avenue.

By doing that, prompted many of the company’s customers to press for a food truck operation.

“There was probably more interest and demand than I expected,” the elder Pierro said. “It really is a tremendous showcase.”

The truck will feature many of Mineo Sapio signature items including its Italian sausage, chicken sausage, chorizo and meatballs. They will be offered in stand alone sandwiches, wraps and food bowls. Also on the menu will be the company’s meatballs, stuffed hot peppers and grilled vegetables.

“People only think of us as a traditional sausage that you cook on the grill,” the younger Pierro said. “We’re using this to show off the versatility of our products.”

For exact locations, Pierro said customers should check Mineo Sapio’s Twitter page, @streeteatsbflo, or its Facebook page, MineoSapioStreetEats.

James Fink covers real estate, commercial development and government




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Aug 23, 2014
Kim Rivers

St. Paul pastor’s pulpit? A food truck

ST. PAUL, Minn. — There are a couple of clues that the mobile kitchen parked every Thursday at lunchtime on Payne Avenue on St. Paul’s East Side this summer isn’t just another food truck.

First of all, the food — hot calzones — is free. And the person who drives the truck is a young woman in a clerical collar who likes to say, “Peace be with you.”

Her name is Margaret Kelly, a 33-year-old preacher’s kid, ex-French chef and former mental health case manager. She’s now a pastor, and the food truck is her church, the St. Paul Pioneer Press reported.

It’s not a typical church, but Kelly isn’t your typical Lutheran pastor. She’s a gay woman who started her training at Luther Seminary in St. Paul at a time when the Evangelical Lutheran Church in America didn’t allow gays in committed relationships to serve as clergy members.

“I was fairly confident that change was coming,” Kelly said. She was right. In 2009, the church voted to allow people in committed same-gender relationships to be ministers.

After seminary, Kelly, who also has a master’s degree in social work, worked for about three years for a nonprofit mental health agency. She was married in 2011 in a church wedding. She was ordained in 2012 and legally married to her wife, Eileen, last August, soon after gay marriages became legal in Minnesota. That wedding was conducted by her father, a pastor in Bemidji.

“We made the front page of the Bemidji paper,” Kelly said.

Last year is also when she came up with the idea of a food-truck church. When she was a mental health case manager, Kelly found that people in poverty often lack access to healthy food, reliable transportation, meaningful work and meaningful community.

She thought that one solution could be a church on wheels that drives to where people are, offering free food and prayer for the poor, homeless and near-homeless. The people helping to serve the meals would be from the community that the truck is serving.

“Increased access to food that is cooked and served by those who need the increased access” is how Kelly describes it.

“We don’t simply want it to be a church making handouts,” said Kelly’s boss, the Rev. Paul Erickson, assistant to the bishop for evangelical mission in the ELCA’s St. Paul Area Synod. “We are all ministers to and with each other.”

To support the project, Kelly was able to get grant money from the national church as well as local churches such as St. Andrew’s Lutheran Church in Mahtomedi.

St. Andrew’s also was able to put Kelly in touch with Peter Bolstorff, a Stillwater management consultant, who with his wife, Cary, started an organization called Mobile Action Ministries that owns a food truck serving the needy in the east-metro area.

Mobile Action agreed to loan Kelly its 28-foot, $100,000 vehicle one day a week. Gustavus Adolphus Lutheran Church in St. Paul lets Kelly do food preparation work in its kitchen. Kelly, who once worked as a head cook for the Concordia French Language Village in northern Minnesota and in the meat department at the Wedge co-op grocery in Minneapolis, does the recipe and food planning.

“She is uniquely gifted for this ministry,” Erickson said.

Kelly settled on calzones cooked from scratch as the truck’s specialty. It’s a hand pie, a comfort food common in many cultures and adaptable to healthy fillings.

The church’s name is Shobi’s Table, after an obscure Old Testament figure who offered food to a potential enemy, King David, and his followers.

According to Kelly, it’s a story of “radical hospitality.”

Kelly served her first meal from the truck on April 17. That was Maundy Thursday, the Thursday before Easter that is a commemoration of Christ’s Last Supper.

On a recent Thursday at 11 a.m., the truck was parked at its usual spot on the curb outside the Family Dollar store at 1055 Payne Ave.

Over the next couple hours, a steady stream of people — old ladies, kids on bikes, youths in baggy pants — wandered up to the serving window, frequently asking, “It’s free?” and being told, “It’s free. Come and get it.”

David Schoeppner, 45, came to get a calzone for himself and his girlfriend. He said they live on Social Security checks.

“We barely are surviving,” he said. He said an alternative is a free lunch at a Salvation Army facility down the street, but “the calzones are awesome.”

“Once you know it’s here, you come here,” he said.

“Being homeless, news travels fast,” said Marshall Johnson, 56, who said he comes to the food truck “when I’m really hungry. I don’t abuse it.”

“They’re good people. They don’t have to come out and serve us,” he said.

Just like downtown office workers and bar hoppers, people who don’t have a lot of money appreciate the convenience and fun vibe of a food truck. For some people, going to a food truck feels less intimidating than going inside of a building to get a meal.

“Just the energy is different when people can walk up,” Kelly said. “This is something that pulls up into the neighborhood that feels safe to encounter.”

“This is where everybody’s at,” said Shobi’s Table volunteer Maurice Tribbett. “I come from the same place these people do. I used to be a gang member. I used to be a drug addict. I used to be homeless.”

“We come to them. It’s kind of meeting people where they’re at, spiritually, physically and emotionally,” said Tribbett’s wife, Mary Magill-Tribbett.

You don’t have to be sober to get a meal at the truck. You don’t have stick around for a service.

“I’m not bothered if people just want to eat and run and don’t want any religion,” Kelly said. “It’s a gift from Christ, but it’s not staring you in the face. This is a free lunch because Jesus is free.”

On the Shobi’s Table sign that’s set up on the sidewalk, the words “Lutheran Church” are in fine print.

But after giving out about 140 calzones, Kelly asks the handful of people still gathered on the sidewalk around the truck, “Shall we do some religion?”

“We keep things pretty simple. We read some Scripture and say some prayers,” she said.

“The word of God, yeah,” she said after reading from Romans, Chapter 8.

Kelly said the food truck won’t go into hibernation when winter comes. She hopes to get a heated tent and keep serving. Eventually, she would like to get her own truck and serve more days of the week. She also would like to partner with churches to get vegetables supplied from community gardens.

“A lot of this is breaking new ground in the church,” said Kelly’s boss, Erickson. “We’re grateful for this chance to take on some holy experiments.”

Erickson said the food-truck church eventually could offer curbside counseling and health services, along with traditional worship rites such as baptisms and communion.

“It’s not a traditional church. It doesn’t have a building. It will never have a building. But it will be a church in a traditional sense of the word,” Erickson said.

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Aug 23, 2014
Jim Benson

From cart to cafe: The evolution of two local food trucks

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It has been more than three years since Mark’s Carts first debuted in Ann Arbor in March 2011, and since we first started to discuss mobile food vending in the city. Food trucks – as in, actual street-mobile roving kitchens on wheels – have yet to find their place in Ann Arbor, but thanks to Mark’s Carts, there is at least a little corner of Tree Town that allows cart-based food vendors to operate.

When we first began discussing the benefits of mobile vending, and why Ann Arbor should embrace this new-ish business model rather than relentlessly block it, we explored how mobile vending is an ideal way to vet a new concept and build up a business before making the significant investment into a permanent brick-and-mortar location. Now we’ll check in with two businesses that got their start as carts and have since transitioned to full-time brick-and-mortar café.

Let’s eat.

eat. catering and carry-out didn’t start with a cart, but their cart allowed them to reach a much larger audience that then followed them to their brick-and-mortar carry-out location on Packard Street.

Helen Harding and Blake Reetz got their start as independent caterers. In order to grow their catering business, they needed to do something that gave them more of a public presence. Both were still working part-time jobs in addition to catering and their marketing budget was, at best, slim.

“The reason we got the cart was because we were kind of at a standstill with our catering,” Harding says. “We didn’t have a public face and you can only do so many donations to get [your business out] in front of people.” The cart was Reetz’s idea, and Harding says he had a hard time convincing her. Ultimately, though, he succeeded, and eat. opened with Mark’s Carts for its first-ever season in 2011 and became a staple at the Ann Arbor Farmers Market.

“That definitely launched us,” Harding says. “That was when we both went full-time self-employed. At the same time when we started the food cart we got into the wedding catering scene, but we were just starting. Those two trajectories for the business took off at the same time.”

By August 2011 they realized they needed a commercial kitchen of their own to work out of for their growing catering business. John Roos of RoosRoast told them about the Packard space, which came partially outfitted with commercial kitchen equipment, and they jumped on it. The space is mostly just a kitchen with a serving counter and extremely limited seating for carry-out orders.

“Because we were just thinking of catering we said, ‘This is perfect,’” says Harding. “We were thinking of a super-limited menu for carry-out but to really focus on the catering and let the carry-out run itself.”

They figured that since they had the kitchen they might as well serve out of it, that it would be “gravy on top of the catering.” Three years later, their business is half catering and half carry-out. They do a brisk dinner business – another surprise to them – and every single year their business grows.

“We had a handful of people who loved our cart who would seek us out at the farmers market [and Mark's Carts], and they continue their loyalty here,” Harding says. “People have definitely linked the cart with the retail space and followed it. Because we had a year of doing the food cart, we got our name out to more people.”
Each year eat. further solidifies its identity as a reliable caterer with good food and also a reliable carry-out spot with affordable, homemade, healthful (as in well-sourced and thoughtfully prepared) food.

“When we started the cart both of us had worked in the restaurant industry and we were really excited to actually sell food to our friends and people like us who could only afford an $8 sandwich as opposed to $32 per person catering,” Harding explains. “That’s what’s nice about having the carry-out location – we can do so much more than [with] the cart. People can come here who can’t afford a $5,000 catering bill but can afford to come in for dinner and take it to the park for a picnic, [or take it home to their families].”

Because they were already accustomed to catering events for upwards of 200 people, scaling up wasn’t much of an issue for Harding and Reetz. The biggest challenge came in trying to predict customer demand and order and prep food accordingly.

“When we first opened we had no idea how many people to expect,” Reetz says. “With catering we know exactly how many people we’re serving. Now have pretty good grip on it – how much food to prep, how much to buy, how many people we’re going to have [come through the door].”

Reetz also says that predicting what customers would want and when was a challenge initially. At first they thought their biggest business would be lunchtime, only to find out that they were busier during dinner and had to adjust their hours accordingly. For Harding, growing from a staff of two or three part-timers to having 13 people on payroll, five of which are full-time, plus on-call catering staff has been a big but welcome adjustment.

“We provide a place to work that’s fun and give them a decent wage,” Harding says. “I had a couple of great jobs when I was younger where I really felt at home, and we try to foster that kind of community here. It’s really a team effort. The business feels so far beyond just Blake and I; now we have 15 other people who are in it with us, caring a lot, working elbow to elbow, coming up with cool menu ideas. It’s fun to have this collaborative [environment].”

With their success and continued growth over the last three years, Harding and Reetz have talked about possibly having a sit-down café, or get a full warehouse kitchen to really grow their catering. Or, possibly, both. “Someday we’ll do that,” Reetz says. “Which way that will go, we don’t know!”

Let’s do lunch!

The second graduate of the Mark’s Carts de facto business incubator program was The Lunch Room, which just celebrated one year in its brick-and-mortar café in Kerrytown. The one-hundred-percent vegan restaurant first operated as a pop-up concept and then as a food cart before finally opening their permanent location last summer.

“We started brainstorming during our second season [at Mark's Carts] about what is next, what does this look like,” says co-owner Joel Panozzo. “We started working with a realtor in July 2012 to look for a brick-and-mortar space.”

It took them eight months to find the space in Kerrytown that they now call home. “We spent every single day looking. Moving from a food cart to a brick-and-mortar location, one of the most difficult hurdles to get over was actually finding a retail space to function out of.”

As Panozzo describes it, Ann Arbor does not have the glut of available retail spaces that a city like Detroit has. Of the commercial spaces available, the vast majority of them don’t have a commercial kitchen – something that could cost $100,000 or more to build out and equip.

“The scene in Ann Arbor isn’t necessarily the friendliest place for startup restaurants,” he says. “It was incredible to find a space where the landlords actually cared what type of tenant actually went in there. They didn’t want to spend their time on a tenant that wouldn’t make it through their first year, and they spent a lot of time on the design for a long-term tenant.”

Panozzo says the café was a just twinkle in their eyes, something that they thought they might open someday. It wasn’t long, however, before their food cart customers started asking them when they would open a café.

“We were thinking there would be some type of demand for it,” he says. Both he and business partner Phillis Engelbert were vegan and knew how difficult it was to find good vegan meals in Ann Arbor. “We are still only the fifth vegetarian restaurant in all of Washtenaw County.”

He says The Lunch Room’s food cart was a testing ground, and that they knew then that they needed to build a community around their food. Panozzo had a background in marketing and advertising, while Engelbert’s background was in nonprofit management. “With those experiences combined, we created this community of folks that are attached to our business. It was more than just a food cart.”

The biggest challenge of transitioning from cart to café was scaling up their food production to meet the increased demand of a sit-down space with a significant increase in hours of operation. “We have a very small kitchen, a very small walk-in, a very small pantry, and a very small food prep area,” Panozzo says. “When you sell all this food and have to prep it all over again you can’t just throw more labor at it because we don’t necessarily have the room for more warm bodies.”

Staffing and labor was a totally different issue. Running the food cart mostly involved he and Engelbert taking on the lion’s share of the hours with maybe a couple of others to fill-in. Jumping to a brick-and-mortar space and opening with 24 people on payroll would require a whole new set of management skills. Panozzo explains that trying to schedule everyone while not knowing how many staff members would be needed for any given meal periods and then adjusting to demand was a stressful learning experience. “That’s an incredible jump, to go from three casual laborers to 24 people on payroll making a living wage.”

Now, after a full year of operating in the Kerrytown location, The Lunch Room has plenty of days when they don’t have enough space to seat everyone. Panozzo says customer demand for their food exceeds their production capacity – good problems to have. “It’s everything that I’d hoped for and more,” he says. “It exceeded both of our expectations. Our sales projections are higher than we both expected. We already exceeded our sales projections for 2014.”

Currently the duo are in the process of applying for a liquor license, and hope to be serving drinks in the coming weeks.

Because he had only limited restaurant industry experience and Engelbert had none at all, he says they are definitely glad they started with the cart first. “We were a community organizer and a graphic designer going [into this],” he says. “We enjoyed making food and having surprising food as our concept. The food cart created this community that then jumped to the brick-and-mortar.”

Nicole Rupersburg is a freelance writer extraordinaire. She is primarily known for her former blog, Eat It Detroit. 

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Aug 22, 2014
Jim Benson

Jersey City family terrorized in dispute with rival Manhattan food cart vendor … – The Jersey Journal

A Jersey City man and his family were terrorized by a group of men in a dispute over the placement of food carts in Manhattan, police say. 

A Jersey City man was attacked with a knife and his family was terrorized by a rival New York City hot dog vendor and his posse in their home, police said.

The victim, 36, told police the 2:15 p.m. attack yesterday at the family’s Rock Street home stemmed from an ongoing territorial dispute over the placement of shish kabob and hot dogs carts in Manhattan.

The man was with his wife and four children, ages 1, 3, 8 and 9, when four men forced themselves into the home.

One of the attackers yelled at the man “Like I told you before, I am gonna kill you and kidnap your kids, if you keep selling or putting the cart in my areas,” police were told.

The Jersey City man told police the man and another from the group then attacked him with pocket knives, cutting the victim’s right upper arm. The victim’s wife, holding the 1-year-old in her arms, tried to defend her husband from the attack, but she and the baby were thrown into a wall, shattering a mirror, police said.

The wife, 32, then grabbed all four kids and ran into a bedroom with them, police were told. Just then a family friend was arriving at the home and rushed in when he heard screaming coming from inside, police said.

Seeing the man, the four intruders stopped harassing the homeowner and fled, police reports said. The victim told police that he had filed a report against the rival food cart operator in Manhattan a few weeks ago.

He also told police that he could identify the four men who broke into his home and that he considered two of them his friends. The Jersey City man’s injury were considered minor and he refused medical attention, police said.

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Aug 22, 2014
Jim Benson

Food cart activist questions city’s downtown food stand move

When the city announced this week that a nonprofit organization had been granted permission to sell Asian kale salad and other “healthy, local food” out of repurposed newsstands downtown, Mayor Rahm Emanuel heralded the agreement as evidence of his commitment to create jobs by allowing businesses to innovate.

But an activist who has been working unsuccessfully for years to get the city to allow food carts to sell tamales and other humble snacks throughout Chicago neighborhoods greeted the business permit — granted to e.a.t. spots — as an example of the Emanuel administration playing favorites with an upstart business serving upscale food while working-class entrepreneurs can’t get City Hall to act.

Beth Kregor, director of the University of Chicago’s Institute for Justice Clinic on Entrepreneurship, said she was struck by the optics of e.a.t. spots getting the go-ahead to sell items like tofu scramble wraps and gluten-free muffins at four shuttered newsstands that the city said were “located throughout the central business district.”

Meanwhile, Kregor said, independent cart operators in neighborhoods like Little Village still have to worry they will get ticketed or even arrested because it is illegal for them to sell corn and cut-up fruit.

“It’s astounding that this very traditional business that’s really pulsing at the heart of many of our communities remains outlawed,” Kregor said.

Ald. Roberto Maldonado, 26th, introduced an ordinance in May to license food carts, saying the vendors now found all over his Northwest Side ward are desperate to come into compliance so they don’t have to constantly worry about getting hassled by police.

“Why shouldn’t we embrace this entrepreneurship that’s been going on in Chicago for decades?” Maldonado said at the time.

Maldonado’s proposal, which would require cart operators to pay a $100 annual licensing fee and prepare food in licensed kitchens, has not received a City Council hearing. Maldonado said calling e.a.t. spots an emerging business is “a stretch,” but that he thinks it means his own plan has a good chance of success. He said he expects to get a hearing soon on his food cart ordinance soon “so that we can bring these businesses out of the shadows.”

City spokeswoman Eve Rodriguez said in an email that Emanuel supports the Maldonado proposal “as part of (the mayor’s) overall strategy to increase access to fresh foods in all neighborhoods.”

Maldonado and city officials are working to build “consensus among various stakeholders to legalize food carts,” Rodriguez said.

The City Council has long debated legitimizing the carts but has not acted in the face of opposition from bricks-and-mortar restaurants. Kregor said she hopes the city’s recent move to license food trucks and the permit given to e.a.t. spots means pushcart owners will be next.

“But it makes me concerned to see this is being handled as if it’s a brand new idea,” Kregor said of the fact that e.a.t. spots was given an “emerging business permit” by the city.

 jebyrne@tribune.com

Copyright © 2014, Chicago Tribune

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Aug 22, 2014
Kim Rivers

Bakery fixing up food truck to deliver treats to charity

A Fondren business is fixing up a food truck to be the first charity bakery in the state.

Campbell’s Bakery is fixing up a 1951 panel truck to deliver baked goods to charities on a weekly basis.

Currently, charities receiving donations have to come pick up their items at the bakery.

Mitchell Moore, owner of Campbell’s Bakery, said the mobile unit will operate as a traditional truck, but for charity events, it will be turned into his business “care-a-van.”

“It’s one thing to have a food truck and make money and sell stuff, but that’s not really our way of doing things,” Moore said. “We donate all of our leftover goods every Saturday to different charities. “We’re very involved with the mission to the homeless here in the Fondren area, and we try to do as much as we can to give back.”

The bakery is also asking for the public’s help. Moore is trying to raise $20,000 by Oct. 16. About $700 has been raised so far.

Anyone interested in helping can learn more here.

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Aug 22, 2014
Kim Rivers

Four-Wheeled Prizes On the Line in First-Ever Food Truck Face Off

Food Truck Face OffIt’s no secret that the food truck industry has hit its stride in recent years, as the culture of traveling cooking and eating can be seen from coast to coast. Beginning this fall on the all-new series Food Truck Face Off, budding food truck operators will have the chance to break into that mobile arena, but not before they prove their staying power with a winning business model that can withstand the fierce competition.

Each week beginning Thursday, October 2 at 8|7c, four new teams will gather to present their food truck ideas to a rotating panel of proficient judges, but ultimately only two will earn the right to face off against each other for the win. Host Jess Palmer, a former NFL superstar and a broadcast sports journalist, will be on hand to challenge the top contenders to 48 hours of no-nonsense contests, and if these future entrepreneurs want to impress Jess and the judges, they must endure a roster of tests designed to demonstrate their powerful business mindset and impressive customer service — not to mention wow-worthy food.

What’s on the line? In addition to the praises of guest judges like restaurateurs Alpana Singh and Andrew Gruel, and TV personality Steak Shapiro, the winning team members each week will drive away with their own food truck, a coveted and big-value prize that could immediately launch their business.

Don’t miss the series premiere of Food Truck Face Off on Thurs., Oct. 2 at 8|7c.

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Aug 22, 2014
Kim Rivers

Food Truck & Brew Fest a big hit at seaport

Saturday’s “Truck”erton Food Truck Brew Fest was a new event for the Tuckerton Seaport, but from the large number of attendees who just kept coming all day, it won’t be the last.

The seaport hosted a dozen food trucks offering just about any kind of food a festivalgoer might want.

Potables were sold by three craft beer brewers, the Valenzano Winery sold wine by the glass or bottle, somebody offered freshly squeezed lemonade and other vendors provided shakes, sodas and smoothies.

River Horse Brewery of Ewing apparently was the favorite choice for beer drinkers at the festival, because it ran out of beer by 2 p.m. and the festival went on until 7 p.m., but Pinelands Brewery and Three Beards Brewery had no trouble taking up the slack.

Al Faustino of Manahawkin, holding a souvenir plastic mug, now drained of its brew, was asking staff at the River Horse booth about visiting the brewery. He was told there were tours a couple of days a week, and even when there were no tours, the brewery’s gift shop was open. More information is available at www.riverhorse.com.

Jimmie Care of Absecon, wearing a shirt proclaiming “Life is too short to drink crappy beer!” said River Horse was his favorite as well, but he had no trouble making do with suds from Pinelands Brewery.

A truck called The Cow and the Curd had quite a few takers for its batter-fried Wisconsin cheese curd. Siobhan Rodgers of Tuckerton was one who had taken the truck’s message “Eat Curds” seriously and said they were delicious. Perched nearby in an Andirondack chair, Jade Schneller, 3, of Little Egg Harbor had his mouth full of cheese curd but managed to nod enthusiastically when asked if it was good.

Quite a few people were walking around with what looked like potato chips on a skewer. Les Malone, a Navy chief stationed at Lakehurst, said it was a “Tater Stick,” and pointed to a booth where bunches of them seemed to grow like flowers from a table. Potato treats in all shapes, forms and varieties were being sold from a truck titled 1 Potato, Two. Pulled pork sandwiches were on the menus of several trucks. Lilli Gonzalez of Hamilton had chosen a beef brisket slider from Oink Moo BBQ.

A truck called Five Sisters had a very extensive menu, including egg rolls, duck confit with cheese curd over fresh-cut fries; something called “Whiskey Tango, a twist on a pub burger,” an Aloha Turkey Burger with pineapple, bacon and onion rings and “Fat Sandwiches.”

There was pizza but not just regular pizza. Fundaro’s Wood-Fired Pizza offered personal pizzas and spumoni ice cream.

Health food fans had a choice, too. Kevin’s Salad truck put together all kinds of salads made with Jersey Fresh veggies.

Intrepid gourmands could try alligator legs among other spicy fare at Cajun Jax. Alligator sandwiches also were available from The Laughing Crab, which had the longest line at the event for its seafood specialties.

To cool off, Chillin’ Out sold frozen ice cream novelties and soft serve ice cream, and Waffle De Lys had both sweet and savory waffles for sale. The sweet ones could be had with ice cream, fruit toppings, caramelized hazelnuts and more.

It was a family affair and many had brought children for the fun, which included three bands, the Dan Brown Duo, Shady Street Show Band and local favorite the Billy Walton Band. There also were crafts tables for kids and a bounce house.

Adult crafters had a chance to stop and chat with members of the Seaport Stitchers Guild, who were working on a project inside the Little Egg Harbor Yacht Club building.

To find out about upcoming events, visit www.tuckertonseaport.org.

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