Browsing articles tagged with " food carts"
Nov 25, 2014
Tim Lester

Gourmet Night Market Serves up Street Food in Mt Maunganui

Media release: 24/11/2014

Gourmet Night Market
Serves up Street Food with a Side of Sustainability This
Summer in Mt Maunganui

Last summer’s popular
Gourmet Night Market returns Friday
December 5th 2014
for another summer season in
its’ idyllic location: Coronation Park in
the ultimate beach destination town Mount

With between 4-6,000 people per week
visiting the Gourmet Night Market in its inaugural 2013-14
season, it’s expected to grow even larger this year
requiring more food stalls and more infrastructure.

Event Manager Kim Renshaw says “This summer we have
been approached by some of the best mobile food shops in New
Zealand. Add to that the 14 local businesses that are
involved and the Gourmet Night Market has a range of street
food I’ve not seen anywhere else in New

Gourmet Night Market has more than 50 gourmet
food stalls including a boutique farmers market and
specialist dessert aisle. This year local restaurants
Elizabeth Café Larder and Satori Lounge have joined the
line-up as well as local roastery Excelso coffee and the
newly opened Farm Gate Deli.

“The vendors this year
have raised the bar substantially. Andrew Targett from
Elizabeth Café Larder is an outstanding chef, he’s
doing South East Asian street food prepared on a charcoal
BBQ. And, when Excelso Roastery came up with doing Affogato,
I thought I’d died and gone to heaven: slow drip coffee
over locally made artisan icecream is about as perfect as
you can get,” Ms Renshaw said.

Raw, healthy and
vegetarian options feature strongly this year with the
addition of a specialist salad bar and more organic food.
This year an award has been developed for the most
environmentally conscious food stall, stalls get points for
serving dishes which are free range, organic, vegan and
vegetarian, use zero packaging and consider power

Last summer more than 45,000 people visited
the unique market over the summer, travelling from Katikati,
Whakatane, Rotorua, Hamilton, Huntly and even as far as
“This year you’ll have an even better time
than last summer. We know people love the atmosphere
location and community spirit, but we also realise the
queues were long. Expect more food options, faster service
and more waste stations.”

This year the Tauranga City
Council, Bay of Plenty Regional Council and Love NZ have
supported the waste minimisation initiatives which will
include a custom designed waste station set up and
information about the region’s local waste stream. Kim
Renshaw says that sustainability is a cornerstone value of
the market and is committed to being leader in the
“markets” industry. “We have a lot of markets in New
Zealand, which are creating a lot of landfill waste, this
could be improved as a whole.” Last year the Gourmet Night
Market diverted 93.84% of its waste away from the landfill
and this year their target is 99%.

But it’s not all just
food and sustainability, live music is a key ingredient to
the atmosphere and this season Gourmet Night Market has
partnered up with the Mauao Performing Arts Centre. “We
recognise that enjoying live acoustic music is exactly what
you want in a relaxed outdoor picnic setting,” says Ms

This year the night market kicks off with singer
songwriter Pete Fountain on December the 5th. Over the rest
of the summer you’ll hear from a wide range of music
including local world music duo Aaron Alicesea, Jamie
Fitzgerald from Taupo and legendary Auckland DJ Dylan C as
well as a number of groups for the special Christmas event
on Friday the 19th December: ‘Gourmet Night Market
presents A Community Christmas.’ Gourmet Night Market
received funding from Creative Communities this year,
supporting the diversity of the event across all its

With five cruise ships departing on Friday
evenings during the summer it brings another dimension to
the community experience for cruise ship visitors to the

Ms Renshaw said “Coronation Park is just the
most beautiful open space, with the backdrop of Mauao and of
course the sunset. We have some incredible street food, but
it’s the atmosphere and community aspect which makes the
Gourmet Night Market so special, adding to the Mount as a

© Scoop Media

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Nov 25, 2014
Tim Lester

Montreal Needs A Winter Street Food Market At Place Des Festivals On Saint …

by Michael D’Alimonte · November 25, 2014 · 62 views

Montreal Needs A Winter Street Food Market At Place Des Festivals On Saint-Catherine Street

Photo cred -

Drinking and eating is always on the mind of a Montrealer, no matter the season. The dishes and beverages may change to better fit the weather, but the zeal and love for all things gustatory remains the same. Summer is much better for the inner foodie in all of us, thanks to the many food festivals like First Fridays that bring together so many food options in one place. London has done the same thing, just in winter, and Montreal needs to follow suit.

London’s winter street food festival is known as Night Tales, which is held in a 10, 000 square foot car park that is transformed to hold two whole floors of bars, gardens, log gardens, private chalets, and many food trucks. Music, street food, and exclusive drink/cocktail menus all combine in one renovated space to create a “winter food festival” we wish was happening here.

Last year, Montreal continued the summer’s street food tradition of First Fridays into the winter with First Saturdays, which was basically the same event, just held on the next day of the week and throughout the winter. Looking at the event’s scheduled for the Esplanade Financière Sun Life, the regular grounds for First Fridays/Saturdays, nothing is in the works for the winter, which we hope won’t be the case for the entire season.

Other street food events may be in the works, which we’d like to see, because as Night Tales demonstrates, you don’t need to host a big food event in a standard venue like the Big O. There are plenty of unused or abandoned spaces in Montreal that could be taken over by food trucks much like was done in London, or the event could just be held in Quartier des Festivals, which would probably be easiest. No matter what, as long as their is plenty of good eats, Montrealers will come.


Photo cred – Jordana Z

Are you looking for more? Click here for Best Montreal Comfort Food

For more on all things Montreal, follow Michael on Twitter @MDAlimonte


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Nov 25, 2014
Jim Benson

NYC’s “Best Food Cart” Now Has Its Own Restaurant

NYC’s favorite food cart now has a storefront location.

If you’ve been to New York City in the past 10 years, you know that halal carts have swept the city and replaced the beloved hot dog stand.  Among these new stands, the fan favorites are The Halal Guys, often referred to as “the best street food in NYC.”  Their infamous cart is located on 53rd and 6th Avenue, where you’ll see a long line of club-goers, blue collar workers, and even NYPD officers at all hours of the day and night.

These food-cart favorites will remain in their landmark location while opening a new location in the East Village, where they will expand to an official storefront location, The Halal Guys restaurant.

Located at 307 E 14th street and 2nd avenue, replacing an old deli, The Halal Guys will finally have a warm sit down joint for New Yorkers to enjoy this winter.  Just don’t be suprised if the line is still around the corner.

Syed Mikhail Hussain is fan of all things NYC and Hip Hop. Winner of the sperm race back in ’89. Follow him on Instagram or Twitter at @swishthis.

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Nov 25, 2014
Tim Lester

One of Mumbai’s Oldest Street Food: Bhujing

One of Mumbai's Oldest Street Food: Bhujing
Bhujing was created at Agashi Bhujing centre in 1940 in an area called Agashi, next to Virar which is located on the outskirts of Mumbai. Though it’s not well known outside of the Virar-Vasai area, within the area, its popularity is unparalleled.

Virar is one of the last stops on the Western line of the Mumbai Suburban rail. And Agashi is another 5-odd kilometres from there. I was told by a Mumbai local that the street food in Virar is quite unique and there is something called Bhujing there. Bhujing is prepared in many corners of Mumbai but the one at Agashi Building is where it originated and is still being prepared.

As I was in Mumbai for a few days and this sounded very exciting, I set out for Virar as soon as I got some free time. After an hour and fifteen minutes on a Virar fast train, I landed there. Not very sure of where to go, I took a chance and headed west. I started my hunt from the station but none of the auto guys or shop owners could guide me on where to get Bhujing. I thought maybe it isn’t that common or at least not commercially.

Finally, one auto-wallah told me he would take me to a place which served this dish. This was after half-an-hour of soul searching and having eaten two very average vada pavs near Virar station. I was desperate by now and took the plunge. After traveling 10 odd minutes in the auto, I was having serious misgivings. Where was this guy taking me?

It did cross my mind at this moment that there’s a good chance I might be getting kidnapped  but I kept my fingers crossed. The good thing was that the scenery on both sides of the road was quite stunning. And the auto wallah was a rather sweet guy and the scenario didn’t quite give the feel of real kidnapping.

This was Mumbai alright, but very unlike regular Mumbai, the glitz and glam of Bandra, the young and cool of Lokhandwala, the business talk of Nariman point, the chawls (slums) of Mazgaon or even the shanties of Kurla were missing. Instead, there was a rather unusual scape of beautiful green paddy fields and a stunning mountain scenery in the horizon. But this was also Mumbai. I could feel it. It might have been just a little less cosmopolitan but it had the same madness and chaos. Lots of Gujaratis, East Indians, Marathis, the Fisher folk and others who are part and parcel of Mumbai’s social fabric.

Finally the auto-walla stopped. The board in front of me said ‘Agashi Bhujing Centre’. I was there and was so very excited. But the cold reception and unwillingness to let out any information came to me as a surprise. And honestly, it was heartbreaking. All of this for nothing. I was disappointed but wasn’t prepared to quit just yet and so I probed on. Finally the person at the counter directed me to what he called their workshop in the back area. Here I encountered a kind and sweet person who was cooking chicken on a huge charcoal pit. He welcomed me warmly and showed me around.

bhujing-mumbai-650.jpgAgashi Bhujing Centre

The kind man took me through the entire process of how Bhujing is prepared. As I understood it, the chicken for Bhujing is roasted, and some cut potatoes are added to it and then both fried and steamed with onion. Then it’s mixed with nylon poha or flattened rice and a special masala mix.

I know this sounds complicated, so let me explain a bit more in detail – The chicken is cut into small pieces and is first dry marinated along with some cut potatoes and a spice mix of jeera (cumin), turmeric, salt, coriander seeds and sliced potato. It’s then skewered and cooked on charcoal. After that, it’s cooked again with a little bit of oil and sliced onion in a vessel that’s covered with a thali with water on top. This acts almost like a combination of steamer and fryer.

This process leaves you with cooked chicken that is still moist and juicy. Then it’s mixed with a dry ground coarse powder of cinnamon, cardamom, cloves, garlic, green chilly and dry coconut. And finally, the nylon poha, that’s supposed to be the best quality of poha is mixed with the cooked chicken. The end result is truly exceptional and definitely worth the long train ride. Sometimes I still crave Bhujing in my dreams.

About The Author:
Chowder Singh started blogging in November 2011 on Indian street food, small restaurants and hole-in-the-wall kind of places that in spite of producing brilliant quality food, are largely unrecognised outside of their localities. He believes that these are the real heroes of Indian food, who have been consistently putting out their family recipes over many years and now will hopefully get more recognition for the superb work that they’ve been doing.

More articles from Chowder Singh:

The Discovery of Chennai’s Most Unusual Street Food
The 160 Year Old Square Naan of Hyderabad
This Indian Sweet is Being Made for Over 225 Years!
Have You Ever Tried a Kala Burger?
Nankhatai – The Dying Indian ‘Biskoot’

Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

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Nov 25, 2014
Jim Benson

Deletion of aide’s emails at issue


The lawyers for a controversially named Schenectady food cart complained to a federal judge that the Cuomo administration purged the emails of a top aide who had warned that allowing the Wandering Dago to remain at Saratoga Race Course represented “a problem waiting to blow up.”

The deletion occurred despite the administration’s email retention policy for state agencies, which calls for the preservation of communications “that are to be preserved due to active or reasonably likely litigation.”

The owners of the Wandering Dago, Andrea Loguidice and Brendan Snooks, filed suit in late August 2013 against officials at the state Office of General Services and the New York Racing Association, claiming that the truck had been rejected by OGS’s summer lunch program on Empire State Plaza and banished from Saratoga Race Course on the first day of the 2013 meet due to state officials’ objections to its name. Loguidice filed a separate lawsuit last month, claiming that she was fired from her job as an attorney for the Department of Environmental Conservation due to her connection to the truck.

While “dago” is generally understood to be a slur on Italians, Loguidice and Snooks insist it is nothing more than a tribute to her ancestors, laborers who were paid “as the day goes.”

In a Nov. 6 letter to Magistrate Judge Randolph Treece, Wandering Dago attorney George Carpinello of Bois, Schiller Flexner said that a lawyer for Bennett Liebman, Cuomo’s former deputy secretary for gaming and racing, informed the plaintiffs that all emails relating to the cart had been deleted. Liebman, who is not a defendant in the lawsuit, retired in August.

On July 19, 2013, Liebman said in an email to New York Racing Association President Christopher Kay that he feared “people will find the name of the truck both offensive and insensitive, and that the fallout for authorizing this truck will inevitably land on NYRA.”

Later that same day, the cart’s owners were informed by NYRA Vice President Stephen Travers that they’d have to operate under a different name or depart the premises. They were gone the next morning.

The Cuomo administration initially told the New York Times that no top official had asked for the truck to be bounced. After Liebman’s email was read in open court during a Sept. 19, 2013, hearing, a spokeswoman claimed the administration had been unaware of the communication.

Citing the trashing of Liebman’s email as potential “spoliation” of evidence, Carpinello asked Treece to grant an “adverse inference instruction,” which would allow the plaintiffs to argue that the deleted emails would have demonstrated that NYRA officials expelled the Wandering Dago due to the “direct instigation” of state officials.

In a response to Carpinello’s complaints, Assistant Attorney General Colleen Galligan told Judge Treece that the OGS defendants — including Commissioner RoAnn Destito — shouldn’t be punished for the deletion of Liebman’s emails when they “did not have any control over Mr. Liebman or his email.” The attorney general’s office is representing OGS; NYRA’s outside counsel offered up the Liebman email at the September 2013 hearing.

Galligan also argued that the evidence Carpinello seeks “still exists and has been provided to plaintiff.”

In a ruling issued last week, Treece agreed with Galligan that the NYRA defendants shouldn’t be sanctioned for a decision they had no control over, and said there were insufficient facts to determine if evidence had been destroyed. He ordered Liebman to provide the defendants with his former office’s email retention policy, and that the matter could be taken up during Liebman’s deposition.

Cuomo’s office adopted its new email policy on June 30, 2013. It calls for email at agencies to be deleted after 90 days, with notable exceptions including documents that are the subject of a pending Freedom of Information Law request and those related to current or anticipated litigation.

“If an employee’s email is on legal or litigation hold, none of his/her email will be purged until the legal or litigation hold is released by (state Office of Information Technology Services) Counsel,” the policy states.

Citing the ongoing lawsuit, a Cuomo spokesman declined to offer an explanation, or say whether a litigation hold had ever been placed on Liebman’s email.

Carpinello and Galligan also jousted over the disclosure of Liebman’s weekly reports to the executive chamber, which Galligan said were exempt from disclosure as “material prepared in anticipation of litigation, executive privilege and intra-agency communication.”

Treece knocked down those arguments, but said that the doctrine of “common interest” between the governor and an agency called for a certain level of confidentiality.

Even so, he ordered Liebman to provide the plaintiffs with any portions of his weekly reports concerning the Wandering Dago.

Visit the Capitol Confidential blog for more.


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Nov 25, 2014
Kim Rivers

Asian fusion food truck Heoya gains foothold in Lincoln

The U-Stop on 33rd and Superior streets doesn’t necessarily stick out.

The road itself is a less busy off-shoot of 27th street, and the gas station is pretty easy to miss between the small businesses that cluster around it and the Walmart Supercenter down the street. But inside there’s something different going on that has to do with the white truck with a pink pig painted on the side parked out front.

Charlie Nguyen said he never thought he would end up cooking for a living. The 29-year-old Lincoln native, who now serves Korean BBQ tacos, specialty rice boxes, crab rangoons and other Asian fusion dishes inside the U-Stop and all around Lincoln, was nowhere near the kitchen a few years ago.

“Before I worked here, I was in a warehouse loading trucks,” Nguyen said. “So my path was very different from anything in the food industry.”

But two and a half years ago, the food industry is exactly what he got involved in when he joined his sister and brother-in-law with their new business – Heoya.

Heoya is a company that serves Asian fusion through a mobile food truck as well as a fast-food dining location inside the U-Stop on 33rd and Superior. It was founded three and a half years ago with the thought that bringing an Asian fusion food truck to Lincoln would be a fresh, new idea. About a year later, Nguyen was brought on around the same time the dining location opened.

It’s been a learning process for Nguyen, who started out as an up-tight worker behind the counter who would need three to four days to do things like roll egg rolls. Now, he’s established a fun, joking atmosphere with his regulars, who come back three to four times a week and keep the U-Stop location lively in its lunch hour.

“We stand back here and joke around with them all the time,” Nguyen said. “We can talk about anything we want, which is what I love about this spot. I can be myself without worrying about anyone judging me or have to be all suit and tie professional.”

The slogan of Heoya, which can be found beside its logo of a smiling pink pig, is “Food makes me happy.” It’s a reference to the simplicity of Heoya’s business model that features a menu of dishes inspired by recipes Nguyen and his family picked up on from their parents. It’s come together to represent dishes that are easy to make and hopefully, in their essence, tasty.

And Nguyen notices a positive reaction from his customers. Some even claim that they’re losing weight eating Heoya, a claim Nguyen said he doesn’t know about but that he can’t argue with if people are seeing results.

While Heoya is growing and has built a pretty dedicated and diverse customer base, getting their name out there is still something they struggle with. Often times people will stumble upon the U-Stop location and be shocked to find Nguyen serving the same dishes he serves out of the truck, but that’s something they’re continually working against by working events around town.

“The more stuff we did, the name kept spreading,” Nguyen said. “The nice thing is that we did events all around town, so it wasn’t just one spot that our name spread to. Every time we did a new spot we got new customers which really helped us out.”

The business still hasn’t left the family though, as it’s almost entirely run by relatives of Nguyen. It’s an atmosphere that Nguyen said can create friction sometimes, but that ultimately it’s been a positive impact on their relationship.

“We’re closer than what we use to be but we do butt heads a lot,” Nguyen said. “Sometimes we have to get away from each other and just chill. But any kind of business is like that, whether you’re an owner or an employee.”

When he looks to the future, Nguyen hopes that he can still be cooking up orders either in the U-Stop, truck or wherever the business takes him. It’s because, although he hasn’t given much thought about what’s going to happen if the business starts to grow even more, or what’s going to change over the years, he said he knows that he likes what he’s doing now.

Until then, Nguyen knows he always has work to do, especially when it comes to pleasing his biggest critics — his parents. With most of the dishes being inspired by things he saw at home, his mom is always willing to come in and try to offer her opinion.

It’s a process that’s slowed over time as Nguyen and the other owners have gained their footing. It’s humbling though that no matter how established they get, advice from his mom, warranted or not, will always be there.

“It’s just because they’re your parents and they’re always going to want to see you do better than you are doing even if you’re doing good already,” Nguyen said. “You can’t ever satisfy them.”

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Nov 24, 2014
Kim Rivers

New food truck serving Mexican food is a hit

There are perhaps few days greater in the life of a Carnegie Mellon student than the first one free from the shackles of Red 9. No longer confined to the boundaries of campus eateries, a student’s tongue is allowed to wander free amongst the tasty fields of the Pittsburgh food scene. While this sovereignty will initially manifest itself in piles of Dominos boxes and a fridge half-full of spoiled food, eventually one’s leash will be gently yoked by the call of the Margaret Morrison food trucks.

Considered by some to be the best-kept secret of Carnegie Mellon student life, the Margaret Morrison food trucks are a staple of many upperclassman and graduate student diets. Serving a wide variety of eastern foods — including Indian, Thai, Chinese, and Middle Eastern — the food trucks are an embodiment of Carnegie Mellon’s international atmosphere and diverse cultural spectrum. Now, with the Nov. 17 opening of Camión Mexicana Universidad (CMU), Margaret Morrison Street has welcomed the Western hemisphere and a delicious offering of burritos to its ever-faithful stomachs.

Walking down the line of trucks, you’ll know you’ve reached Camión Mexicana Universidad when you hear the salsa music. Covered in “authentic” Mexican decorations — including red pepper lights, a picture of Consuela from Family Guy and assorted stock photographs of Mexican food — the truck is as inviting as a food truck can be. A woman behind me in line one day mentioned that she felt like she was at a party. It was 18°F outside that day, so any positive emotion was certainly difficult to elicit from a customer. A testament to the power of salsa, perhaps?

Serving a simple menu of burritos, rice bowls, and hard-shell tacos, Camión Mexicana Unversidad is the perfect option for those looking to avoid the long trek to Chipotle in Oakland. Patrons have the option of a chicken, pork, ground beef, or vegetable/tofu burrito or rice bowl for $6.50. They can add grilled steak for an extra dollar. Pinto beans, salsa, rice, and cheese come in the burrito; sour cream and hot sauce are available upon request. One taco costs $2, two cost $4, and three cost $5 and come in either ground beef or veggie.

While there are tacos and bowls, everyone knows that there’s only one choice when burritos are on the menu: burritos. And man, Camión Mexicana Universidad has some good burritos. I’ve eaten food from the truck every day since the opening and have sampled a good portion of the burrito meat offerings. The ground beef burrito is your average ground beef burrito — nothing out of this world, but certainly tasty. The chicken is much of the same.

The pork, though, is something to talk about.

I don’t know if it’s possible for one’s life to truly be changed by a burrito, but the thought had never even entered my mind before I had this pork burrito. The pork is an interesting mix of sweet and tangy, and when you throw the hot sauce in there, things just get crazy. The fact that I live just across the street from this food truck will likely be the end of my checking account. (Guess what? They accept cards!)

For those with extra dollars to burn, the grilled steak is worth the upgrade. While it does not offer the same symphony of flavor as the pork, it holds up. The steak is good quality ­­— not too tough or laden with those “mysterious” qualities that street food patrons know all too well.

There is perhaps no other food as universally loved as the burrito. Who doesn’t love a good burrito? No one, that’s who.

Until last Monday, however, there was no way that students could indulge in the people’s food.

Until last Monday, the only way one could procure “authentic” Mexican cuisine on campus was to trudge their way to either El Gallo de Oro in the Cohen University Center or Take Comfort in the Resnik House one day a week. The introduction of Camión Mexicana Universidad has brought the Carnegie Mellon culinary scene into a new era, one where everyone is happier because they can grab a burrito before class. Carnegie Mellon should perhaps take a lesson from the food trucks instead of stealing business from them with its own food truck, the Tartan Express. Camión Mexicana Universidad has done more in a week to make this campus a happier place than a million Mindfulness Rooms ever could, and that’s a fact.

Seriously, you should go out and try this pork burrito.

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Nov 24, 2014
Kim Rivers

Greek food truck owner opens new permanent location in Kenmore

Greek food truck owner opens new permanent location in Kenmore

Greek food truck owner opens new permanent location in Kenmore

The Greek omelette is one of many options on the breakfast menu at the Greek on the Street restaurant. 

Greek food truck owner opens new permanent location in Kenmore

Greek food truck owner opens new permanent location in Kenmore

MIA SUMMERSON/STAFF Sam Vasiliadis opened his new permanent Greek on the Street location on Tuesday in Kenmore. 

Greek food truck owner opens new permanent location in Kenmore

Greek food truck owner opens new permanent location in Kenmore

contributed photoThe Greek on the Street food truck opened in 2013 after some of Sam Vasiliadis’ friends suggested he look into the popular new trend in food service. The truck is currently out of operation for the winter, but will get back on the road April 1. 

Greek food truck owner opens new permanent location in Kenmore

Greek food truck owner opens new permanent location in Kenmore

MIA SUMMERSON/STAFFSam Vasiliadis, owner of Greek on the Street restaurant and food truck, has moved his operation from Wheatfield to Kenmore. The restaurant which opened Tuesday, serves Greek-American cuisine and will be open for breakfast, lunch and dinner. 

Posted: Monday, November 24, 2014 10:22 am

Greek food truck owner opens new permanent location in Kenmore

By Mia Summerson

Niagara Gazette

Sam Vasiliadis is taking the success of the Greek on the Street food truck and running with it, as the business has recently opened its permanent home on Delaware Avenue in Kenmore. 

Vasiliadis, owner of the former Serafim’s restaurant in Wheatfield, decided to move his operation a little closer to home when his lease ran out at the end of October. Greek on the Street food truck got its start in 2013 after Vasiliadis’ spur-of-the-moment decision to try the new business model.

“I was hanging out with some friends and they said ‘Hey, you should start a food truck,’” he said. “And the next week, that’s what I did.” 

The restaurant, which seats about 40 people, features Greek-American cuisine based on the family recipes Vasiliadis grew up with. Greek on the Street will be open for breakfast, lunch and dinner from 8 a.m. to 8 p.m. Tuesdays through Saturdays and 8 a.m. to 2 p.m. Sundays. They will be closed Mondays.

Vasiliadis, a Kenmore resident and North Buffalo native, said the restaurant specializes in all types of Greek food, but he noted that the chicken souvlaki is one of the best dishes on Greek on the Street’s menu. Food can be order to dine in or for take-out. 

“I started working in restaurants when I was 12. I started as a dishwasher and worked my way up,” Vasiliadis said. “Then I worked for GM for 10 years, but because of the economy I got laid off, and I decided to take my buy-out of GM and open a restaurant.” 

Vasiliadis is a self-described one-man band. He is not only the chef for both the food truck and the restaurant, but he manages both along with his other responsibilities. He currently has three employees for the restaurant, but said he is still looking to increase that number. 

”All three of the employees who worked at Serafim’s are coming here,” he said. “We’re still looking to hire servers, dishwashers, cooks and hosts.” 

With just a little paint, the restaurant opened in mid-November to a crowd that was ready to eat. Vasiliadis says his employees aren’t the only ones who will be making the transition to the new location. His former Serafim’s patrons have reported that they, too, will be making the trip out to Kenmore, he said.

At this time, Greek on the Street is one of just a few other Greek restaurants in the Village of Kenmore, and the Greek on the Street food truck is the only local mobile Greek food vendor. 

With the food truck being out of service during the cold months, Vasiliadis has some extra time to focus on the new restaurant. When the truck goes back into operation April 1, he said he will leave its management to his employees and spend most of his time at the new Delaware location. 

Greek on the Street’s new stationary home is located at 3189 Delaware Ave., Kenmore, the former location of Nagasaki Sushi. The restaurant can be reached by calling 875-FETA. It can be followed on Twitter at

“I want to thank my loyal customers in the Wheatfield and Tonawanda areas,” Vasiliadis said. “If it wasn’t for them, I wouldn’t have made it as long as I did.” 

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Monday, November 24, 2014 10:22 am.

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Nov 24, 2014
Kim Rivers

Food Truck Roundup brings flavor on wheels to downtown Lynchburg

BHC 112414 food truck.jpg

BHC 112414 food truck.jpg

Casey Murray, owner of Smoke Ring BBQ, takes pork out of the smoker while cooking for customers during the Lynchburg Food Truck Roundup in downtown.

BHC 112414 food truck 01.jpg

BHC 112414 food truck 01.jpg

Ryan Shepherd delivers an order to a customer from the Smoke Ring BBQ during the Lynchburg Food Truck Roundup in downtown on Saturday. The roundup included The Canopy, Taco Shark and Centra’s Code Fresh.

Posted: Sunday, November 23, 2014 9:07 pm

Updated: 9:48 pm, Sun Nov 23, 2014.

Food Truck Roundup brings flavor on wheels to downtown Lynchburg

By Ashlie Walter | The News Advance

In addition to local restaurant mainstays, some more mobile food options were available in downtown Lynchburg Saturday.

Food trucks crowded into a small parking lot at 12th and Main Streets, and dozens of attendees sampled a variety of dishes, from freshly smoked barbecue to Vietnamese sandwiches.

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Sunday, November 23, 2014 9:07 pm.

Updated: 9:48 pm.

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Nov 24, 2014
Kim Rivers

Big Star Food Truck to Sell Tacos Outside South Loop Shops on Black Friday

Shoppers can hunt for Black Friday deals with a Big Star taco in hand this year.

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CHICAGO — South Loop shoppers are in for a treat this Black Friday.

Wicker Park’s beloved taco restaurant Big Star will be selling tacos from its food truck outside of the Roosevelt Collection, a South Loop shopping complex, from 12 p.m.-3 p.m Friday, according to a news release.

There will be deals galore at all of the Roosevelt Collection shops, 150 W. Roosevelt Rd., including at HM, Haberdash, lululemon, ULTA, Fleet Feet and Francesca’s along with newly opened Victoria’s Secret and The Container Store.

Some stores, like Banana Republic and HM, will open as early as 7 a.m., the release said.

Between munching on a taco and scoring a great deal on some holiday gifts, shoppers can also take photos with Santa, who will be visiting the shopping complex beginning Black Friday between 12 p.m.-3 p.m.

There will be free parking available at an on-site parking garage. 

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