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

17 charged in Colorado after food truck sold tacos with ‘a side of meth’

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It may have looked like any other food truck — shiny silver with “tacos,” “tortas” and “burritos” splashed across the front — but until recently, it’s where customers in Denver armed with code phrases such as “six pack” or “yellow cups” could order methamphetamine with their meal, authorities said.

As part of a federal and local law enforcement investigation called “Operation Cargo,” authorities seized 55 pounds of meth in what is said to be one of the largest such busts in state history. On Monday, a grand jury indicted 17 people.

“After conducting five wiretaps over five weeks, fifty-five pounds of meth was taken off the streets,” Attorney General John Suthers said in a news release. “The brazenness of this ring was astounding. For example, customers could literally walk up to a food truck and order a side of meth with their taco.”

Juan Carlos Gonzalez
Juan Carlos Gonzalez is one of 17 indicted for an alleged international drug operation. (Colorado Attorney General’s Office)

Juan Carlos Gonzalez, 37, alleged leader of the Gonzalez drug trafficking organization, is accused of coordinating with others to import meth as well as cocaine from Mexico into California for delivery in Colorado. He would then distribute the stash to his two aunts and others in the ring to sell in the taco truck, according to the indictment.

Gonzalez allegedly ran the international drug operation out of his BMW, organizing dealers, drug storage and money laundering.

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Oscar Ruvalcaba, 29, is accused of being the “load car” driver who transported the drugs into Colorado and then delivered them to Gonzalez. In August, authorities seized 40 pounds of meth stashed in a secret compartment in the floorboard of Ruvalcaba’s red Mini Cooper, the indictment stated. That was the incident called one of the largest meth seizures in the state, according to the attorney general’s news release.


Federal and local law enforcement in Denver seized 55 pounds of meth in what authorities said is one of the largest such busts in state history. (Colorado Attorney General’s Office)

After Gonzalez received the drugs, he would allegedly distribute them primarily through his aunts, Monica Gonzalez, 54, and Luz Gonzalez, 50, to sell to customers. Maria Arellano, 39, is accused of selling the meth out of her taco trailer.

Guns and money were also seized during the investigation, Drug Enforcement Administration special agent in charge Barbra M. Roach said.

By following the suspects, authorities were led to stash houses and a storage unit where the drugs were kept.

The 64-count indictment includes conspiracy, possession with intent to distribute a controlled substance, distribution of controlled substance, money laundering and tax evasion, among other charges.

“Today’s arrests represent the final dismantlement of the apex of this organized trans-national criminal activity operating in Colorado,” Roach said.

h/t The Denver Post

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Sep 23, 2014
Tim Lester

Gourmet Tacos: Why Upscale Mexican Street-Food Restaurants Are Hot

Mexican street food is headed out of the taco truck and into the mouths of foodies seeking a quick restaurant bite.

For some diners, a taco with a Doritos-flavored taco shell constitutes a major upgrade in their dining experience. But other diners crave better food quality than they can find at a Taco Bell or Del Taco — and entrepreneurs are jumping to deliver the better-quality Mexican dishes they want.

The massive success of Chipotle’s upscale quick-Mexican cuisine — the $9 average guest ticket is substantially higher than at most of its competitors — has no doubt helped inspire many restaurant entrepreneurs to launch new concepts based around upgrading Mexican street food. The new entries are more creative than longtime sector competitors Qdoba and Chevys Fresh Mex, and more focused on natural and locally sourced ingredients.

The new breed of taco chains are meeting consumers’ growing appetite for better-quality ingredients and unusual spices. Where low-end chains tend to focus on burritos, tacos are the star in this emerging trend.

In many cases, these aren’t newbie entrepreneurs entering this niche. What’s grabbing attention is the experienced food players who’re jumping into the better-taco category, and the fast growth of some of the entrants.

Much as we saw with the upscaling of the fast-food burger and mass-market pizza, Mexican food purveyors are now seeking to move up and grab a piece of the higher-end, “fast-casual” restaurant sector exemplified by Chipotle.

Here’s a look at five of the hottest next wave of better-Mexican competitors that are earning diners’ loyalty for their cuisine:

Diner’s Choice: Top 8 Tastiest Fast Food Chains

U.S. Taco Co. is a brand-new upscale taqueria entrant by none other than Taco Bell, which is clearly hoping to grab its share as the Mexican-food category grows. The first restaurant opened in Huntington Beach, Calif., in August. Dishes include a “1%er” flatbread with lobster in garlic butter. As with many of the entrants in this category, U.S. Taco is committed to fresh and natural ingredients — hormone-free dairy and sustainably caught fish, for instance.

Chronic Tacos is the most established of the new taco wave — it’s 12 years old and has 30 units in the U.S. and Canada. Based in Aliso Viejo, Calif., Chronic has plans to grow to 100 units by 2018 through franchising. Unusual dishes here include a mashed-potato and cheese taco.

The Little Chihuahua is the brainchild of former Chevys Fresh Mex chef Andrew Johnstone. The San Francisco-based mini-chain has three locations around its home city, featuring such flavors as chile verde tofu, wild mushrooms, and salmon. Average guest check here is $12, Johnstone recently told industry trade publication Nation’s Restaurant News.

Velvet Taco is based in Dallas, and is brought to you by the same folks who operate the Twin Peaks “breastaurant” chain. There are two Velvet Taco locations in Dallas, and a third is slated to open in Chicago this fall. International flavors are big here, including a crisp tikka chicken taco with basmati rice, and one with Thai roast pork on a blue corn tortilla.

America’s Taco Shop began in 2007 in Phoenix and has grown to 15 units. It’s named after Mexican founder America Corrales-Bortin, but is now owned by multi-franchise conglomerate Kahala Corp., whose stable includes Cold Stone Creamery and Blimpie. Cuisine here focuses on classic al pastor tacos and burritos.

It’s too early to say which of these entrants might emerge as a dominant national chain as this trend grows, but it’ll be an interesting niche to watch in the next few years.

 

 

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Sep 23, 2014
Kim Rivers

Great Food Truck Race 2014 Recap: Week 6 – Who Got Eliminated?

Things are getting down to the wire for the final three teams on The Great Food Truck Race Season 5, as they head to Alabama and will be fighting for a spot in the finale and a chance to be named the winner of The Great Food Truck Race 2014! They’ll face local delicacies, brunch and the pressure of making the finale, but it will be a fun ride! Check it out with us during our Great Food Truck Race 2014 Recap tonight and see who went home on Great Food Truck Race 2014 tonight!

The Great Food Truck Race 2014 Spoilers - Week 6

The final four teams headed to St. Louis last week on Great Food Truck Race Season 5 and the big topic of the week was price. Lone Star Chuck Wagon decided to raise their prices and thought people would pay more for the food, which was true. They did pay for it and ended up as the highest-grossing truck for the weekend. Beach Cruiser tried raising their prices, but did not feel comfortable with the higher prices and lowered them as the day went on. Oddly, they had the lowest till for the weekend and were sent home! Tonight one of the teams will face sub-zero temperatures, but will walk away with over 100 pounds of FREE shrimp!

[PHOTOS: Click here to check out the Season 5 teams!]

Who goes home tonight on The Great Food Truck Race 2014? Find out in our recap that follows!

WARNING: GREAT FOOD TRUCK RACE 2014 SPOILERS AHEAD!

Don’t want to know what happened on our Great Food Truck Race 2014 Recap or see who went home on Great Food Truck Race Season 5 tonight? Then don’t read ahead!

*************************************************************

[Please refresh this page frequently for the latest updates in our The Great Food Truck Race 2014 recap]

Here we go…the final three teams are arriving in Mobile, Alabama. They meet up with Tyler Florence and he said this is the heart of shrimping country! He said this week is about cooking locally. They will have to add three seafood dishes to their menus this weekend. They will get $400 of seed money this week. They get a special challenge, as they will go into a freezer and try to pick out 100 pounds of shrimp. The team closest to 100 pounds will get to keep their shrimp for free! The losing teams will pay for it!

The teams head to the freezer and get the shrimp they think is 100 pounds. Lone Star Chuck Wagon has 77 pounds. Middle Feast has 49 pounds, so they are out! Let There Be Bacon has 55 pounds, so Lone Star wins and gets to keep all 77 pounds of shrimp for free. Middle Feast passes on buying any of the shrimp and Bacon buys 15 pounds.

The teams go shopping for their food and then head out to get their spots. Bacon has their spot and already has a huge line as they prep their food. Lone Star is partnering with a bar and thinks they have the best spot in Mobile. However, they are going to have more prep time with all this shrimp! Middle Feast is parked right in between Lone Star and Bacon, so they can check out their competition.

Bacon is still prepping and losing people in line as they prep their shrimp. Matt is going crazy with the people leaving their line and heading to Middle Feast and he starts having a panic attack and is shaking and sweating big time. He gets his bearings and heads out to sing their theme song. It may have taken two hours to get their prep done, but they start and food is going out well.

Tyler comes in and tells the teams that they have a brunch cooking challenge in the morning. The best two teams will move on to a seafood cooking challenge at night and the winner will get $1,000! They close up shops for the night and get ready for a big day the next day on Great Food Truck Race 2014!

The next day arrives and Middle Feast opens right away while Bacon still preps and Lone Star went out shopping for their brunch item and felt confident, so they got their seafood challenge ingredients also. They come back and have the grouper priced at $40! Who would go to a food truck and pay $40 for a dish??? Come to find out, but they never went back and picked up the grouper and have none to sell. They sell tilapia instead, which is priced for $30. Am I insane for thinking that is way too expensive?

Tyler had random customers buy the brunch from each truck and meet him with it, so the teams had no idea who came for their brunch challenge on The Great Food Truck Race Season 5. Tyler ate the dishes with the customers and got some feedback from them.

Middle Feast is running out of some items, so they are just cutting things out of their menu instead of going shopping. They only have two items to sell, but going to give it a shot. Bacon runs out of bacon, so they close up shop and head out to get more. The store they go to is closed, so now they have to run out and go to another store further away. Time management is not on their side this week.

Tyler calls the teams and tells them he snuck in some secret shoppers to get their brunch dishes and not get any special treatment. He tells them to shut down their trucks and head over to meet him to find out the two best dishes. Bacon just got back with their shrimp and had a big line, but they must leave them!

The teams meet Tyler and the two teams moving on for the Seafood Challenge is Bacon and Lone Star. They will take part in the Seafood Challenge and be judged on creativity, presentation and taste. They have 20 minutes to cook it. They both cook their dish and feel good about it, but both feeling the pressure.

TASTING:

  • Let There Be Bacon - They say it feels kind of messy and is not a refined dish. They have a spike of heat and shrimp is cooked nice.
  • Lone Star Chuck Wagon - They said it looks visually appealing and fish is flaking good, but it is salty.

RESULTS: Tyler said, as a chef, it is all about the food. Lone Star over-seasoned their fish, so Bacon is the winner and gets to win $1,000 to their till!

The teams are all done for the weekend and they are all worried about which two teams will make the finale!

RESULTS: Tyler said the three teams made $24,960 for the weekend!!! That is insane. Here are the numbers for the weekend:

  • First Place with $10,058 is Middle Feast
  • Third Place with $582 difference is Let There Be Bacon and they are eliminated! That means Lone Star Chuck Wagon heads to the finale next week, as well.

What do you think of the results on Great Food Truck Race Season 5 tonight?

Join us tonight on Reality Rewind for our Great Food Truck Race 2014 Live Recap. Let’s watch together and see who was eliminated on The Great Food Truck Race Season 5 tonight! Subscribe to our Email and RSS or like us on Facebook and follow us on Twitter for all our latest updates.


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Sep 23, 2014
Kim Rivers

Bleu Garten, OKC’s first food truck park, prepares for opening

Food trucks in Oklahoma City are nothing new but now, the city will be getting it’s first ever daily food truck park.

It’s called the Bleu Garten and if your favorite food truck is a part of it, you can say see ya to having to check its website, Twitter, or an app to find out where it’s going next.

Electric hookups mean six trucks can line up and dish out food to customers all in one place,  but that’s not all.

 It’s more than just a place to sit down and eat the food from the food trucks. There are TV’s for big games and a capacity of more than 600 people. The Bleu Garten also has entertainment and a bar.

Owner Hunter Wheat says its a win-win because it’s inexpensive for the food truck owners, and gives them access to more customers.

“The bar is going to generate enough revenue. The whole idea with this thing was to help innovative chefs scale their visions, and we just want to help them to get to the next level.” Wheat says.

Wheat says he’s traveled to other cities like San Francisco and Atlanta where they have food truck parks, but this is the first of its kind to hit Oklahoma City. So far, several food trucks have signed up for spots in the next week, and more spots are available.

Tonight on the Fox 25 News at 5:00, find out when Bleu Garten opens up and hear from one of the trucks coming soon.

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Sep 23, 2014
Kim Rivers

Papa Nick’s Food Truck in Cleveland: It’s Your Business – The Plain Dealer

View full sizePapa Nick’s Food Truck at East 9th Street Pier

Name of Business: Papa Nick’s Food Truck

Web address: papanicksfoodtruck.com

Address: 11534 Clifton Blvd.,  Cleveland

Phone: 216-282-7901

Owners: Tim Oleksiak and Phil Pamphilis

Type of business: Food Truck

Number of employees: 2

Years in business: 1

What our business does: Papa Nick’s Food Truck brings authentic Italian recipes to the street.  We get out to all types of venues, from festivals, to sporting events, food truck rallies, corporate lunches, private parties and after parties.

Where the idea for this business originated:  Papa Nick’s Restaurant has been a staple in Cleveland for 40 years. It was founded by Papa Nick himself on Rocky River Drive, then moved to W. 116th and Clifton where it has been for many years. Papa Nick recently passed away. His son Phil Pamphilis and business partner Tim Oleksiak wanted to keep his legacy alive not only with the restaurant, but making Papa Nick proud by bringing his menu to all over northern Ohio. With a little help from above from Papa Nick, we’ll not only make him happy, but many more customers and friends that visit the food truck.

What makes this business unique: This truck is unique in that it blends the great recipes that Papa Nick’s is known for with new ways of serving and creating food items. All of the dough, sauce, cheese blends, salad dressings and other items are made fresh, by hand every day. The sauce is a secret recipe handed down from Papa Nick. We are a family oriented truck. The events we go to where children are present, mom and dad hand and hand with them lined up for pizza and meatballs on a stick.

How do you see current economic conditions affecting your business?     The time is right for Papa Nick’s Food Truck. The economic conditions in and around Cleveland are really turning around. Cleveland is back! Food trucks are growing in number every year and will continue for a while.

The biggest obstacle you have overcome so far: Our biggest obstacle so far has been some red tape, and being new to the food truck arena. Getting bookings into some of the more popular events has been difficult. But we’re carving our own niche, making a name for ourselves and having a great time meeting the other truck owners and operators who are really fantastic people. We haven’t met one other truck that wasn’t willing to talk and give us advice. It’s a great community of people.

Plans for near-future growth: We want Papa Nick’s Food Truck to get established first. We’re really having fun this year. A lot of stress, but a lot of fun too. We already have some ideas for new menu items, and who knows, another truck, another adventure!

It’s Your Business is a new Sun News feature compiled by the business owners themselves to spotlight local small or new businesses on topics such as the business’ specialty product or service, history and any plans for the future. If you would like to have your business profiled in this Sun News feature, please download and complete the form at cleveland.com/mailforms/its-your-business, then email it to itsyourbusiness@plaind.com. For questions, please contact Plain Dealer Business Editor Mary Lou Brink at mbrink@plaind.com or 216-999-3888.

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Sep 23, 2014
Tim Lester

Sydney’s best Asian street food

Hu’s Inn in Chatswood.

“Try the crab,” suggests David Thompson, with the tone of senior student offering year-seven kid a cigarette drag.

I’m wary. Not just because of the grin sported by Thompson, but because the crab is a Dulux shade of grey.

I’m upstairs at Chat Thai Haymarket with Thompson, his business partner Simon Dewhurst, and ex-Longrain chef turned Cooks Co-op producer and gardener Martin Boetz.

Tucking into Red Lea from Cabramatta.

It’s the first stop on a evening of street-food eating and beer swilling in Sydney.

Thompson is one of the world’s most respected scholars of Thai cuisine. The Australian-born chef had Sydneysiders in a larb-lather when he opened Darley Street Thai in the early ’90s. Sailor’s Thai followed in 1995 before Thompson packed his knives for London and opened Nahm in 2001.

Now located in Bangkok, Nahm is ranked No. 13 on the World’s 50 Best Restaurants list, higher than any other restaurant in Asia.

Lemon chicken at Chow Bar Eating House.

“C’mon give it a go, you might like it.” Thompson shoves the pickled crab in my face.

It tastes like a stagnant rockpool.

Thompson takes a swig of his Singha. “It’s appalling, isn’t it? Absolutely appalling. I can’t eat it.”

A roti dish from Mamak.

Salty crab is no blight on Chat Thai. It’s there to add backbone to spicy noodle salad and Westerners probably shouldn’t be eating it unaccompanied.

The food at Chat Thai is fantastic, particularly the mhu bing (grilled pork skewers).

“Mhu bing are classic Thai street food”, Thompson says. “Although you wouldn’t find this cut of meat in Thailand and the taste is different from anywhere in Bangkok.”

Mhu bing at Chat Thai.

Thompson says variance in taste between countries is almost unavoidable.

“The taste is different because the pork is different. The vegetables are different. The same species of vegetable will change in taste from country to country, just like a pinot noir changes in taste depending on terroir.”

I ask what else is different about street food in Sydney compared to south-east Asia.

A Chat Thai chef.

“In Sydney the street food movement is manufactured,” Thompson says.

“In south-east Asia and China in particular, it’s something organic that’s evolved over 200 years. It served the need to feed people well, quickly, happily and cheaply.”

Asian street food is hybridised cuisine, Thompson says.

Hot-Star Large Fried Chicken.

“It’s a food that comes mostly from Chinese immigrants coming to south-east Asia so most of the street food, particularly in Bangkok, Singapore, and Malaysia, has a very strong Chinese element.”

The diversity of Asian culture in Sydney means you can find some of the best street food in the world here, although you’re more likely to find it in a food court or restaurant than sizzling on kerbside hot plate.

Thai, Malaysian, Korean, Chinese, Vietnamese, Taiwanese, Japanese and everything else you can think of. It might have some Western influence but due to the hybridised nature of street food it doesn’t mean that laksa or pho is any less authentic.

Thompson says street food is about having fun and discovering new and – importantly – accessible food. It’s also traditionally designed for one person and eaten in a bit of a hurry.

Eating on Sydney streets only became popular about 20 years ago.

“Just before Clover Moore, there was only two or three areas where you could legally eat on the street. But now Sydney has food trucks, for example, which is great. It’s a discarding of the unnecessary affectation that surrounds food.”

We head up to Hot-Star, a Taiwanese hole-in-the-wall on Liverpool Street specialising in deep-fried chicken breasts bigger than a yeti’s foot. It’s a welcome addition to the itinerary for Boetz.

“We both cook Thai for a living,” he says “The last thing we want to do when we go out for dinner is eat more bloody Thai food!”

Thompson is enamoured of Hot-Star’s Crispy Chicken. “I love trash” he proclaims.

“Is street food just trash food?” I ask.

“In this instance, absolutely,” Thompson says.

“Sometimes it’s good to get down and dirty with street food like this. Not in that dude-food type of contrivance but where food is what it is. These guys are cooking fried chicken. They’re not trying to dress it up as anything more.”

Rain is belting down. I suggest heading for the warmth and wonder of Chinatown’s food courts. We head to the Sussex Centre Food Court. The difficult part about eating here is choosing between Ramen Ikkyu and Happy Chef. The offal-heavy “Number 1″ soup at Happy Chef wins.

A very large bowl soup arrives (Thompson comments that Australian portions are always huge) and we slide it over to the fixings tray.

“Seasonings are important, otherwise the soup’s not finished,” he says adding fish sauce, chilli and other condiments.

Thompson thinks Happy Chef’s noodle soup is the most legitimate food we’ve eaten that evening.

“The owners are not trying to do anything else but what they know. There’s no aspiration other than to provide themselves with a living [so] there’s no need to adapt or refine.”

We head to Redfern’s ultra-hip Moon Park, where the food is seriously good. Zucchini pancake laced with mussel and squid, smoked eel and puffed wild rice cupped in nasturtium leaf, and deep-fried rice cakes with peanuts and gochujang (a fermented Korean chilli paste).

There’s shades of street food on the menu, but is it still street food if you’re eating it in a restaurant? Or when a share-plate of fried-chicken costs $40 (not that Moon Park is that expensive). “Yes and no, I suppose. The key to street food is its accessibility,” Thompson says.

“A $40 share plate sounds more like avenue food than street food to me.

TRACKING DOWN SYDNEY’S BEST STREET FOOD

Marrickville Pork Roll “The best banh mi Sydney,” says Dan Hong (chef at Mr Wong, Ms G’s). “Even better than the ones in Cabramatta. They’re generous with the fillings and smear on a nice amount of pate. There’s also a big stick of pickled radish, which you don’t see too often on pork rolls in Sydney.” 236A Illawarra Rd, Sydney, 0420 966 368.

Hot-Star Large Fried Chicken Hot-Star’s Sydney outpost opened in March. “It’s the ultimate chicken schnitzel,” Hong says. There are no seats, no eftpos, and very little else on the menu. About as street food as it gets. 96 Liverpool St, Sydney.

Kaysone Sweets “It’s a weird shop,” Hong says of this Cabramatta stalwart that sells everything from Lao sausages and beef jerky to taro fritters and papaya salad. Hong recommends one of the design-your-own fruit juices. “It’s the original Boost Juice,” he says. 59/53-61 Park Rd, Cabramatta, (02) 9755 5759.

Chow Bar Eating House Chui Lee Huk (ex Claudes) opened this Chinese street food bar in Surry Hills. It’s hard to go past the fried lemon chicken, especially with a can of Pistonhead lager. 320 Crown St, Surry Hills, (02) 8095 9058.

Mamak It’s probably quicker driving to the Chatswood branch of the Malaysian hawker food hotspot than lining up at the Haymarket original. Not that the queues at the Chatswood store are that much shorter, mind. You’re here for the roti canai. What you choose to dip it in is optional. 15 Goulburn St, Sydney, (02) 9211 1668 (also at Chatswood).

Istanbul on King Newtown booze hounds are well served in the wee hours by Crispy Inn pies and Istanbul kebabs. Dan Hong’s secret sauce advice: “Order a kebab and ask for the sauce they put on the Portuguese chicken burger. It’s legit.” 159 King St, Newtown, (02) 9519 9100.

Red Lea Cabramatta Hong claims these are the best chips in Sydney, with “awesome seasoning like a mix of paprika and chicken salt”. . “You can be so full from eating all the noodle soups in Cabramatta but on the way home you’re still like, ‘Let’s get some chips’.” 57 John St, Cabramatta, (02) 9726 3017 (also at other locations in Sydney).

Clem’s Chicken Shop There’s a reason why Clem’s has been going strong for more than 30 years. It barbecues a chicken like no one else. The quarter-chicken-and-chips-pack with a can of Coke can cure the mightiest of Newtown hangovers. 210 King St, Newtown, (02) 9519 6000.

Happy Chef There’s a Happy Chef in Newtown, but you want the one at Sussex Centre Food Court in Haymarket. “You can’t go past number one on the menu,” says Hong. “It’s a Cambodian-style noodle soup. Full of things like pork liver, heart, shrimp and blood jelly in an unbelievably good broth.” Shop F3, 401 Sussex St, Haymarket, (02) 9281 5832.

Ramen Ikkyu Not far from Happy Chef at the Sussex Centre is this noodle temple from former fine-dining chef Haru Inukai. Let’s not open the best ramen in Sydney debate, however it should be noted the Ikkyu variety strikes a Goldilocks level of just right between the rib-sticking tonkotsu at Haymarket’s Gumshara and the lighter stuff at Ryo’s in Crows Nest. Shop F1A, 401 Sussex St, Haymarket, (02) 9281 0998.

Sun’s Burmese Kitchen The editor of the Good Food Under $30 Guide, Angie Schiavone, says the fritters made with whole prawn and onion strips at this understated Burmese restaurant are a street-food version of lacework. “They’re audibly crunchy and addictive, too, especially when dipped in tangy tamarind sauce.” 10 Tulloch St, Blacktown, (02) 9676 2837.

Hu’s Inn Inspired by the street food stalls of Taiwan, Hu’s has a fun menu of xiaochi – aka, snacks – aka “deep-fried delights”, Schiavone says. “Don’t miss the sweet potato fries and jalapeno cheese sticks. Then zip to Bao Dao Taiwanese Kitchen for top-notch steamed pork buns.” 84 Archer St, Chatswood, 8065 2876.

May’s Laksa House A low-key cafeteria-like eatery, May’s is one of North Sydney’s busiest weekday lunch spots. It stakes its reputation on its Hainanese chicken rice, and the chicken laksa deservedly has a big following, too. Shop 18b, Level 2, 77 Berry St, North Sydney, 0401 468 740.

Philippines Takeaway Blacktown is a go-to suburb for Filipino street food, with a raft of no frills eateries lined up alongside the train station. There are plenty of classic savoury options but the toffee-covered banana and jackfruit spring rolls here are a highlight, Schiavone says. 24 Main St, Blacktown.

Hai Au Lang Nuong Head to this gaudy Canley Vale stalwart Friday to Monday when they crank up the charcoal barbecue out front and roast suckling pig and organic chooks, served with sticky rice. “Smells good, tastes great,” Schiavone says. Then head to one of the Vietnamese cafes in the ‘hood for coffee and condensed milk. Shop 2, 48 Canley Vale Rd, Canley Vale, (02) 9724 9156.

Do you have a favourite street food spot in Sydney? Leave a comment.


 - goodfood.com.au

Next Australia story:

Sydney: Serenity and the city

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Sep 22, 2014
Kim Rivers

Four Seasons rolls out a food truck (!?)

The Four Seasons Hotel – whose Fountain restaurant is on most critics’ top-3 list of posh dining destinations – has a food truck.

It’s a temporary thing, and is shared among Four Seasons properties. Basically, it’s a way to market the Four Seasons brand.

Starting Monday, Sept. 22 and through Saturday, Sept. 27, it will be in Philadelphia – the second city on a nine-city East Coast tour. Fountain chef Peter Rosenblatt  is the local host and the guy in charge of the menu.

Monday’s debut will be a public event in the courtyard outside the hotel on Logan Circle from 5:30 to 8 p.m.

Tuesday’s stop is a benefit for Children’s Hospital of Philadelphia, which will host the truck on its Osler Circle from 11:30 a.m. to 1:30 p.m.; 50 percent of proceeds benefit CHOP

Wednesday it will be on the Four Seasons driveway from 11:30 a.m. to 1:30 p.m., One Logan Square

Thursday it will be at the Pennsylvania Horticulture Society’s Pop Up Garden, 1438 South St., from 5 to 11 p.m.

Friday it will be on Independence Mall on the 500 block of Arch Street from 11:30 a.m. to 1:30 p.m.

Saturday it will be at the Philadelphia Museum of Art (222 N 20th St.) from 11:30 a.m. to 4:30 p.m.

 

MENU

 

The Port Richmond

Cheddar Stuffed Kielbasa, Philadelphia Pale Ale Kraut, Polish Mustard, Torpedo Roll, $7

 

Roast Pork Broccoli Rabe

Kennett Square Portobello Mushrooms, Sharp Provolone, Cherry Pepper Relish, Warm Ciabatta, $7


Cheesesteak Spring Roll

“American Wit”, Thai Chili Ketchup, $5

 

Amish Chicken Chopped Salad

Romaine, Jersey Tomatoes Sweet Corn, Bacon, Local Radish, Tarragon “Ranch,” $6

 

Fish Taco “Ala Plancha”

Atlantic Mahi Mahi, Red Cabbage Slaw, Guacamole, True Leaf Cilantro, Jalapeno Crema, $8

 

Pommes Frites

Salt Pepper, Scallion, Truffle “Whiz,” $4

 

Victory Root Beer “Phloat”

Tastykake Butterscotch Krimpet Ice Cream, $5

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Sep 22, 2014
Tim Lester

Chicago Gourmet returns offering new street food options – WLS

Chicago Gourmet comes back to town next weekend with several new options for eating and drinking in and near Millennium Park.

New pavilions are one of the biggest features at this year’s Chicago Gourmet. A nicely-curated barbecue area will feature bites from such local favorites as Lillie’s Q in Bucktown, Barn and Company in Lincoln Park, Q in La Grange and the city as well as the venerable Smoque in the city’s Northwest Side.

Capitalizing on the recent noodle craze, there’s also going to be a ramen demonstration this year, pitting Logan Square’s Fat Rice against Japanese native Takashi Yagihashi and his Slurping Turtle version from River North.

Another interesting addition is a street food pavilion. Here, several local businesses – some with brick-and-mortar operations, others with kiosks at The French Market – will prepare food right in front of you, like Ukrainian Village’s Kasia’s Deli, known for their blintzes and pierogi.

“We’re trying something different, which we call Buffalo Potato Pierogi, and we gonna serve as an appetizer that will go great with wine,” said Elizabeth Jakubowicz of Kasia’s Deli.

A standard potato and cheese is doused in spicy buffalo sauce, then served in a cup with sour cream and celery. A more Asian approach comes from K-Kitchen, which will cook traditional Korean street food.

“We are gonna do bulgogi, which is like Korean BBQ beef, and we also have Korean-style fried chicken,” said Hannah Jang of K-Kitchen.

The fried chicken is served on small skewers with a sweet-spicy gojujang chili sauce, as well as peanuts, for added crunch. Clearly, a different take on the familiar picnic staple.

“We use the gojujang, which is the Korean chili paste so it’s different from other chicken,” said Jang.

Now the street food vendor pavilion is going to be at the Chicago Gourmet Sept. 27-28 and each day there’ll be eight different vendors, so you’re going to get 16 different tastes of the city.

Chicago Gourmet
For complete info, schedule and tickets:
http://www.chicagogourmet.org/

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Sep 22, 2014
Tim Lester

Main Street Food Truck Festival to be held October 4

LITTLE ROCK, Ark. (September 22, 2014) – The Downtown Little Rock Partnership will present the Main Street Food Truck Festival on Saturday, October 4.

This is the fourth annual festival, started by DLRP and the Main Street Revitalization Committee to help bring people back to Main Street, as ideas for a major renaissance on Main Street were starting to gel.

“We are excited to show this year’s attendees the difference another year can make on Main Street! The 4th annual Main Street Food Truck Festival will be the best yet,” said Sharon Priest, executive director of Downtown Little Rock Partnership. “If you are here for the Susan G. Komen race, which crosses Main Street at 6th in the heart of the festival, come by for the early bird breakfast 8-10 a.m. and then stay until 4 p.m. for the ultimate foodie experience.”

Thirty food trucks, 11 of them new to the Festival, will join musicians, artists, crafters and other vendors on Main from 4th to 8th streets, coinciding this year with the Susan G. Komen Race for the Cure crossing Main Street in the early morning at 6th and around to 3rd on the return. If you’re downtown for the Race, head on over for brunch! Most trucks will do early bird specials 8-10 a.m. for racegoers and fans. (Just to whet your appetite: primal biscuits covered in paleo gravy with scratch breakfast sausage, cinnamon buns a la mode, asparagus and smoke salmon eggs benedict, sausage pancake on a stick, handmade traditional Mexican tamales, breakfast tacos with chorizo and scrambled egg topped with onion, cilantro raw cheddar with a side peach-habanero sauce, iced coffee float and much more!)

Make your purchases directly from the vendors; no tickets will be sold. The vendors will take credit cards with ease this year because of a new Wi-Fi installation on Main Street courtesy of Reed Realty Advisors, Kharma Consulting and Main Street Food Truck Festival volunteer Michael Sullivan of Cloud Media. If you’d rather use cash, Centennial Bank will be on site (at Capitol and Main) with ATM and tellers.

For volunteer opportunities, sign up here.

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