With a gathering of food trucks, the Westerville Area Resource Ministry hopes to show central Ohio residents that not everyone has the luxury of food at their disposal.
The second annual Great Food Truck Festival organized by WARM will feature 24 food trucks, entertainment, activities and a charitable twist.
Rather than simply providing a festival, WARM asks visitors to give a bit of time to help package food that will provide a meal for those in need.
“We’re asking whoever can that attends to donate half an hour at the tent to package a macaroni and cheese product that we’ll serve throughout our pantry over the next year,” said Cheryl Wooten, WARM’s director of communications and development and festival organizer.
Organizers expect to produce nearly 20,000 of the macaroni and cheese packages that can be stand-alone meals or mixed with meat or vegetables for a casserole.
For WARM, a celebration of food provides the perfect tie-in to what the organization is all about.
“The entrepreneurial aspect of food trucks that are out there ties in because we help people become employed, so it kind of speaks to our wheelhouse as well,” Wooten said. “And having food as the center helps us focus on those who don’t have enough food and how we remedy that.”
Wooten knows the event will draw from the surrounding communities as well, and says WARM welcomes those who may take their message elsewhere.
“It may not affect Westerville directly, as far as contributing to the food pantry, but it brings about an awareness that wherever you go, there’s a need,” she said. “New Albany has a need, Worthington has a need, Delaware has a need. There’s no community that’s exempt from having food insecurity or people needing assistance in a hand up. So if they leave that food truck and go back to their community and say, ‘I should find out if someone needs help,’ we all win.”
As for the event itself, Wooten said WARM expects big things after an “outstanding” first year of the festival that drew 8,000 guests.
“All the food trucks — and more — wanted back in for the event this year,” Wooten said. “People have been discussing it throughout the year, and we’re excited to see people looking forward to it and the buzz around it.”
The festival is free, and runs from noon to 7 p.m. Sunday, Sept. 14 at Nationwide Children’s Close to Home facility in Westerville, 455 Executive Campus Drive, near the northwest corner of County Line Road and Cleveland Avenue.
Chicago’s first Pierogi food truck has found a new home on Logan Square’s busiest block.
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LOGAN SQUARE — Chicago’s first and only Pierogi food truck has found a new home on Logan Square’s busiest block.
The Pierogi Wagon has teamed up with dancehall Slippery Slope, 2357 N. Milwaukee Ave., to offer weekend food service at the location — just in time to refuel for the dance floor this weekend.
The Kickstarter-funded food truck will start it’s Slippery Slope run Thursday. It will be open from 8 p.m. to 2 a.m. Thursdays and Fridays and 8 p.m. to 3 a.m. on Saturdays.
The menu will offer the Polish delicacies with beef, mushroom and kraut and potato or cheddar. Prices range from $4 to $8, which includes sides and dipping sauces.
The family-owned food wagon had a successful Kickstarter in May 2013 as long-time Pierogi connoisseurs Jessica Whitney and Damian Warzecha’s set out to share the traditional comfort food with pedestrians across the city.
The Morris County Park Commission’s 1920s Country Fair Harvest Festival, set for noon to 5 p.m. Sunday at Fosterfields Living Historical Farm in Morris Township, will feature something that wasn’t around in the ‘20s.
Food trucks. Yup, a “Food Truck Zone” will feature barbecue fare, hamburgers, hot dogs, pulled pork, cheese steaks, spiral potatoes on a stick, brick oven pizzas, Belgium waffles, ice cream and more. The trucks on the scene include Jersey Johnny’s, Ahh La Cart, Waffle De Lys, and the Sweet Spot Ice Cream.
Non-food related activities include farm animal visits, wagon rides, a ride in an antique car, an antique gasoline demo, beekeeping, arts and crafts and more.
Tickets are $8 for adults, $7 for seniors 65 and older, $6 for kids 4 to 16 and $4 for kids 2 and 3. Call 973-326-7645 for more information.
Flapjack fundraiser in Dover
Boy Scout Troop 1923 is hosting a Flapjack Fundraiser Breakfast from 8 a.m. to 10 a.m. on Saturday at Applebee’s, 435 Rt. 46 East, Dover.
Tickets are $10 for adults, $7 for children 10 and younger. Breakfast will include pancakes, sausage, scrambled eggs and choice of coffee, tea, juice or soda.
For more information, contact Jean Blohm 973-870-8729.
Sunday Supper Series tickets available
Sustainable Morristown presents Morris County Sunday Supper Series, a multicourse dinner-tasting experience from 4 p.m. to 7 p.m. Sept. 21 at the Hyatt Morristown.
The event will feature live music, open bar, silent auction and an award presentation announcing the winners of the Daily Record Grassroots and Sustainable Morristown Awards.
Here’s to a night of a little pasta, a little sauce, and the Bon Jovis.
Or, make that, the Bongiovis.
Jon Bon Jovi, along with brothers Matthew and Anthony Bongiovi, will join dad John Bongiovi Sr. at a New York City Food and Wine Festival event 7 p.m. Thursday, Oct. 16 at the Esurance Rooftop, Pier 92, 52nd Street and West Side Highway in New York City.
The night is called Ronzoni’s La Sagra Slices and it’s hosted by TV personality Adam Richman. Attendees will be able to enjoy the family’s Bongiovi Brand pasta sauces and a selection of New York City’s top trattorias, pizzerias, slice joints and meatball shops, according to the festival’s Web site, nycwff.org.
The Bongiovi Brand pasta sauce was famous among members of the New Jersey music community before family members decided to bottle it in 2012.
“The key to our product is that we weren’t going to put our names on just something — if it wasn’t true to form, what we were used to sitting down and eating — it had to be like what our home table was like,” said Matthew Bongiovi to the Asbury Park Press in 2012.
The Bongiovi Brand pasta sauces would fuel early Bon Jovi recording sessions, family members said. The sauces are available at ShopRites, select Wegmans and Walmarts, and online at www.bongiovibrand.com.
Tickets for the Bongiovi Brand event are $125. The New York City Food and Wine Fest runs from Oct. 16 to Oct. 19.
Just when the food truck season is winding down, a new truck gathering makes a debut. Pop-Up Party at the Pier, 5-8 p.m., Thursday, Sept. 18 will gather food trucks and other vendors (line-up to come), plus wine and beer, and music by Tricky Dick and the Cover Ups. Downtown Cleveland Alliance sponsors. Rain date is Sept. 25.
Since it is mid-September, you’d better hustle and get in your truck visit before the season ends.
Here are some finale dates to remember: Walnut Wednesday (Sept. 24), Lunch by the Lake (Sept. 25), Food Truck Fridays (Oct. 24), Memorial Mondays (Sept. 29), The Chomp (Sept. 30).
Here’s the truck lineup for this week:
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Walnut Wednesday: (11 a.m.-1:30 p.m., E. 12th and Walnut Streets) Sept. 10 — Barrio Tacos, B M Barbecue, Boca Loca Burritos, Chill Pop Shop, DonutLab, Fire Truck Pizza Company, Fired Up Mobile Cafe, Get Stuffed (lemonade), Manna Food Truck, Mason’s Creamery, MotorMouth, Off the GRIDdle, Pig Lickin’ Good, StrEAT Mobile Bistro, StrEAT Sensations, Stuff Yourself, Sweet! Mobile Cupcakery, The Bom Truffle, Wok n Roll, Zydeco Bistro.
Lunch by the Lake: (noon-2 p.m., Thursdays, E. 9th Street Pier) Sept. 11 – 216 Bistro, Zydeco Bistro, Tony’s Truck Stop, Gourmet Food Truck, Chill Pop Shop.
Food Truck Friday:(11 a.m.-2 p.m., 601 Lakeside Avenue) Sept. 12 — Bridgeport Café, Chill Pop Shop, Classic Kettle Corn, East Coast Custard, Fired Up, Get Stuffed, Gourmet Food Truck, Mad Mouth Gyros, Stuff Yourself, Tony’s Truck Stop, Wilson’s Hot Tamales.
Memorial Monday: (11 a.m.-1 p.m., Mondays, W. 3rd Street and Lakeside Avenue) Sept. 15 — BM BBQ, Krav, The Nosh Box, Stuff Yourself, Chill Pop Shop, DonutLab.
The Chomp: (11:30 a.m.-1:30 p.m. Tuesdays, E. 46th Street between Euclid and Prospect) Sept. 16 — Boca Loca Burrito Factory, Chutney Rolls, Fired Up Tacos, Get Stuffed, Krav, The Nosh Box, Orange Truk, Sweet! Mobile Cupcakery, Wok n Roll.
Would you like to see an empty lot in your neighborhood filled with a variety of food trucks serving breakfast, lunch and dinner?
That’s what the city is proposing in a draft of the Comprehensive Zoning Ordinance currently under consideration.
In what is being called a pilot program, the city would allow mobile food vendors to lease properties in non-residential neighborhoods to temporarily set up shop and sell everything from fried chicken to Mexican cuisine.
Under the current law, food trucks can operate out of lots using a special event permit but those are limited to one day. The proposed zoning ordinance would allow them to apply for temporary use permits that are good for two weeks.
The idea has spread throughout cities such as Austin, TX and Portland, Ore. where supporters tout them as an ideal way to put to use vacant properties or large parking lots creating community attractions and promoting walkable neighborhoods.
Under the rules currently being proposed, the vendors would only be allowed to operate from 6 a.m. to 8 p.m. on a limited number of days during the week though a coalition of food trucks is pushing to extend the hours later into the evening and increase the number of days they could use the lots.
Is this something you would support? Share you thoughts in the comment section below.
“We’re happy to be a new business on the West Side and introducing this part of town to the food truck scene,” Corey said. “Food trucks have really grown in popularity in the past few years and the owners of all these trucks just want to make people happy and serve good food.”
He said he and his wife decided to start a food truck business late last year. He quit his corporate gig, they bought a bus in March and then spent the next couple of months transforming it into a mobile kitchen.
They soon got rolling and began dishing out meals in late June.
“I figured if I was going to be working 60 hours a week I might as well be working for myself,” he said. “It’s been hard, but it’s a lot of fun.”
The breakfast theme of their truck stems from his childhood growing up in the country, Corey said. Every weekend his family would get together for huge breakfasts.
Their menu rotates daily, but includes country favorites like buttermilk biscuits and gravy, home fries, French toast and buttermilk pancakes. They also serve breakfast tacos, strawberry cheesecake pancakes, a variety of buttermilk biscuit sandwiches and, for healthy eaters, fresh fruit and yogurt.
Corey developed all the recipes himself and all the food is made from scratch.
“We’ve perfected our biscuit and pancake recipes,” he said. “My mom was a big baker and she passed down some of her recipes to me. My mom has been a big influence on my cooking background; I’ve put my own spin on her recipes.”
Misty said they set up the truck at least once a week in Cheviot for customers on the West Side and spend the remainder of each week serving food at business parks and public gathering places throughout Greater Cincinnati. They are also available to cater private events.
Corey said it was a little nerve-wracking to leave his job and a stable income to start a food truck, but business has been good and the word seems to spread to more and more people every week.
“It’s exhilarating,” he said. “It’s our business and we make all the calls. If it’s a bad day, that’s on us. If it’s a good day, that’s also on us.”
McKinney and his wife post a schedule of where they plan to be each week on the truck’s website,
The list of mobile restaurants at this Saturday’s third Moveable Feast is smaller than it has been the last two years, but the lineup has something unexpected: A bigger South Sound truck presence.
Sixteen of 20 restaurants expected at the Cheney Stadium food truck meetup this weekend are based in Pierce County.
This summer has seen steady growth for mobile food businesses in Pierce County. But the region’s newest trucks aren’t necessarily new to the food business. Four new Pierce County mobile restaurants are outposts of brick-and-mortar restaurants that have long operated here.
Here are the newcomer trucks that will serve at Moveable Feast. All have local connections to longtime restaurants: Continue reading »
Longtime friends Chad Reynolds and Patrick Wood have always wanted to start a business together; they hope to open a pub in the future.
Saturday’s inaugural YXE Street Food Fest will have to suffice for the marketing pair, and that’s just fine by them.
Reynolds and Wood are the co-founders of the city’s first festival celebrating street food. Reynolds says there’s no rush yet: he can only see Saskatoon’s street food scene growing bigger and better.
The StarPhoenix caught up with Reynolds to ask him about the festival and street food culture in the bridge city.
StarPhoenix: Where did you get the idea to host a street food truck festival?
Reynolds: I was in Calgary at an event called Taste the Trucks last year. Everything there was great. So I bought a bunch of domain names to keep, because I knew this was going to be a big thing in Saskatoon. I remember I had this really good meal there with chicken and waffles.
SP: What do you think is the appeal of street food trucks in Saskatoon?
CR: It’s such a good summer thing. You get your food; you can take it anywhere and walk along the river bank. You go sit down and eat anywhere outside. It’s also kind of an adventure, because you have to track down the food truck.
SP: Like hunting?
CR: Yeah, exactly. But way easier.
SP: You still need some volunteers for the festival on Saturday. What’s a sales pitch you’d make to get a few more volunteers out?
CR: You get to hang out with me and Patrick Wood.
Plus you get to hang out and listen to great music all day, and the chance to eat some really good food.
SP: What’s the weirdest food you think I’ll find at the festival?
CR: That’s a good question. Pineapple Express has this dish called pineapple explosion. It’s fried pineapple on top of ice cream.
SP: What’s one food everyone at the festival should try? CR: The Texas shocker at Disco Dogs. It’s a hotdog with bacon, crunchy peanut butter, Texas barbecue sauce, and red onions. That’s Patrick’s favourite, too.
SP: Any pushback or naysayers for street food trucks in Saskatoon?
CR: You know, I’d say it’s been the opposite. People have really latched onto food trucks in the city. It seems like everyone’s been hungry for the trucks – excuse the pun.
SP: Final question: who’s the better cook, you or Patrick?
CR: I’m going to brag a bit and say it’s me, but you’re getting a biased answer. You might have to check with Patrick and see if he agrees with fifteen mobile food vendors and nine bands The YXE Street Food Festival runs from 11:30 a.m. to 10 p.m. Saturday at River Landing on Spadina Crescent.
Fifteen mobile food vendors – including Disco Dogs, Thrive Juice Co., Ace Burger
and Fries and Scout Mex Hall – will cook up their made-to-order dishes. Along with the food, festivalgoers can enjoy nine bands playing throughout the day, including Indigo Joseph, The Steadies and Blackwater.
New Orleans food trucks, you got to be tough. Seriously, over the past two years our city’s finest trucks have fought hard for updating archaic laws and granting more yearly permits. Now, they’re fighting for the future: Food truck lots. Richard Webster reports that The City Planning Commission has introduced a pilot program that took three years to draft/revise and will allow food truck lots to operate temporarily in “non-residential” neighborhoods. However, the draft includes a few rather restrictive rules that the New Orleans Food Truck Coalition is hoping to see changed before City Council has their way with it.
Since you’ve already seen temporary food truck lots popping up in New Orleans, you may ask what the big deal is. Currently, temporary lots are granted via special event permits which are good for only one day. Under the new zoning ordinance, food trucks will be allowed to get those permits for two-weeks at a time. Plus, if this all pans out food truck lots could become a big, and potentially permanent, part of New Orleans’ ever-changing culinary diversity.