Browsing articles tagged with " Food Trucks"
Aug 21, 2013
Kim Rivers

Food truck to debut at Celebrate Wallingford – Meriden Record

Food truck to debut at Celebrate Wallingford

WALLINGFORD — The school system will unveil a new student-operated food truck during Celebrate Wallingford in early October.

The truck will be run by students chefs from Lyman Hall and Sheehan high schools. It won’t be serving food at the annual downtown festival on Oct. 5 and 6. Instead, Superintendent of Schools Salvatore Menzo plans to use the event to show off the truck and students that will be running it. The truck should be serving food by mid-November.

Menzo plans to meet with Food Services Director Sharlene Wong, Lyman Hall Principal David Bryant, Building and Grounds Supervisor Marc Deptula, Sharon Drossopoulos and parents to discuss plans for the food truck.

“I’m very excited everything is moving along so quickly,” Wong said. “We were able to procure a truck for an incredibly reasonable price … It’s getting exciting. We’re just trying to figure out what we need on the inside.”

The school system received a $39,900 state grant to purchase the truck and equipment. The 14-passenger bus will be purchased from Dattco for $7,499 and converted into a food truck.

Wong said before any equipment can be purchased and installed, a menu must be created. Because the food truck will require students to serve customers quickly, Wong plans to have a menu consisting of simple items such as pizzas and paninis.

Moving from cooking in a kitchen to a small food truck can be challenging, said Drossopoulos, the culinary arts instructor at Lyman Hall. She feels students will adapt quickly.

“The sky’s the limit with students and what they can achieve,” she said.

Menzo plans to ask marketing students to help advertise the food truck.

Drossopoulos said working in the food truck will teach students to work quickly.

“What the students are most interested in is being able to connect their learning to the world of work and I think that when you give students an opportunity to self-assess and have some self-awareness, they’re able to problem solve and plan for the future,” she said.

Marketing students will help advertise the business. Local companies have offered to help, including donating sinks, lights and other equipment, Menzo said.


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Aug 21, 2013
Kim Rivers

EXCLUSIVE: Rockaways truck stops here

A childhood friendship that cooked up a popular culinary business has turned sour.

Former buddies Terence McNicholas and Jared Adler are embroiled in a heated legal tug-of-war over a food truck, The Fisherman’s Dog, they opened in 2012 in the Rockaways.

The eatery had been gaining traction on Beach Channel Dr., where they were operating on a lot owned by McNicholas’ father.

Now, the partners are locked in an ugly court fight to determine whether the truck can continue operating or if it will have to be pemanently junked.

The ugly lawsuit has boiled over, yielding personal attacks from both sides, and the truck is out of commission while the battling buddies argue their case in court.


The Daily News highlighted the duo’s fantastic seafood and hot dogs when they first opened, and the duo was slated to win a Vendy Award for its volunteer work during Hurricane Sandy.

“The company was finally starting to make money,” said McNicholas, 25.

A mug shot of Jared Adler from an arrest in Colorado in 2010. Adler was convicted of trying to solicit a 14-year-old girl for sex on the internet. He is now locked in a heated legal dispute with his former childhood friend over the ownership of a food truck in the Rockaways.

Photo courtesy of the Colorado District Attorney’s Office

A mug shot of Jared Adler from an arrest in Colorado in 2010. Adler was convicted of trying to solicit a 14-year-old girl for sex on the internet. He is now locked in a heated legal dispute with his former childhood friend over the ownership of a food truck in the Rockaways.

Things started to turn south after the partners brought in a third person to help shoulder the burden. McNicholas and Adler agreed to add Alan Artieda, to help with the operations.

The new worker sided with Adler in what McNicholas described as a leadership “coup,” and they’re now arguing over Artieda’s status, disputing whether he was an investor or a partner.

Adler and Artieda, for their part, described McNicholas as an absentee owner. McNicholas, they said, used the company’s money to cover personal expenses.


“It’s a very sordid situation,” said Jimmy Lathrop, the attorney for Adler and Artieda. “McNicholas doesn’t want to work anymore and wants to get paid.”

Lathrop called the ongoing negotiations “baffling.”

“I don’t even think he knows what he wants,” Lathrop said of McNicholas.

Both ex-friends claim that the other is trying to the drive the food truck business off a cliff.

Terence McNicholas (l) and Jared Adler of The Fisherman's Dog on Beach Channel Drive. (Jeff Bachner/for New York Daily News)

Jeff Bachner/for New York Daily News

Terence McNicholas (l) and Jared Adler of The Fisherman’s Dog on Beach Channel Drive. (Jeff Bachner/for New York Daily News)

Lathrop filed a motion to dissolve the business, which will be addressed at a Sept. 11 hearing.


“McNicholas has embarked on a course of conduct to systematically cripple the business,” according to court documents that argue for the dissolution of the company.

Meanwhile, McNicholas is questioning Adler’s character, dredging up his former pal’s earlier criminal record.

“He’s lost all my trust and respect,” McNicholas said of Adler, who was ensnared in an online sting operation in 2010 and pleaded guilty to Sexual Exploitation of a Child in 2011.

According to records provided by the Colorado District Attorney’s office, Adler admitted to befriending a male agent he thought was a 14-year-old girl and soliciting him for nude pictures and sex. He received two years’ probation.

The lawsuit will take time to resolve, but while that happens the truck remains parked and the Fisherman’s Dog grill is cold.

“It sucks that it went from looking like such a bright future to such a dismal end in such a short time,” McNicholas said.

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Aug 21, 2013
Tim Lester

Stylish Snacks: Street Food Festival Dazzles Eyes and Stomachs

La Cocina’s Street Food Festival is happening right now on Folsom Street between 20th and 26th and from 21st to 25th streets between Shotwell and Treat. Vendors from across the city and the world are offering a wide variety of cuisines that look as good as they taste.

When asked how the day was going so far, Sylvia Esquivel, owner of Hella Vegan Eats and a graduate of La Cocina’s incubator program, was unequivocal.

“Today has been awesome,” she said, in between taking orders for vegan burgers on doughnut patties and vegan mac n’ cheese tacos. This is Esquivel’s second time as a vendor at the Street Food Festival, but her excitement hasn’t worn off.

“It’s so heartfelt. We feel great to be part of their (La Cocina’s) group of small business owners, and great to be part of a community of women entrepreneurs.”

Waiting in a line of more than 40 people for Nombe’s Ramen Burger didn’t deter Michele Mar. “This is my third year coming,” said the SOMA resident. “I love coming and experimenting with new flavors.”

Caleb Zigas, La Cocina’s executive director, was feeling good about the day but hoped people would see beyond the delicious dishes being offered.

“I hope people don’t just come for the food, or because it’s cool, that they don’t just come to take pictures or rate the food, or tweet about it, but that they come to be part of a community,” Zigas said. “If they just come for the food they’re missing something. I hope they think about where it comes from and what it means that it’s here today. We try to make a space where people can meet each other and neighbors can interact.”

Enjoy the slideshow above, which highlights some of the yummy treats you’ll find. And then hurry up and head over there! The festival runs until 7 p.m., but the lines are growing every second.

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Aug 20, 2013
Kim Rivers

Food truck talk worries York City restaurateur

Rick Zoeltsch isn’t in the business of waiting around to speak his mind.

The York City restaurateur is more than a little concerned about the future of his one-year-old business if the enthusiasm generated by an upcoming food-truck rally translates into a loosening of the city’s regulations on mobile food vendors.

There’s no such formal proposal on the table. But, Zoeltsch said, he wants the city’s leadership to know now where he stands on the issue.

“There’s a handful of small businesses here that are actually struggling right now. We’re all hanging in, but we’re struggling,” said Zoeltsch, who owns the Varsity Smoke Shack at 39 W. Market St. “If you bring food trucks in here, it’s going to take business from the places that are actually part of York.”

That’s a criticism not of FoodStruck — the first-time event scheduled for Friday, Oct. 11 — but of the mere possibility that food trucks could one day become a more permanent part of the York City landscape.

Brick-and-mortar restaurants pay property taxes, rent, utilities and other expenses that food-truck owners don’t have, Zoeltsch said. He’s worried that looser regulations would benefit the food trucks at the expense of the other restaurants.

“Our peak hour is lunch. Lunch is our business,” Zoeltsch said. “If we lose our lunch to five, six, seven food trucks, we’re all done.”

Restrictions: Currently, York City prohibits food trucks

except on construction sites within the Central Business District — and even then limits their operation to just four hours per day.

The city offers one street-vendor license for Continental Square, currently held by the operator of a hot-dog stand.

Earlier this month, a group of friends announced their plan for FoodStruck, which will offer a four-hour downtown feeding frenzy of crepes, burgers, souvlaki and more served from the windows of 8 to 10 restaurants on wheels.

Philip Given, one of the organizers, said at the time that he was hoping the event would “spur a conversation” about possibly changing the city’s law on food trucks.

One York City councilman has balked at the idea, while another seems eager to embrace it.

Conversation: Indeed, a conversation has begun.

On Thursday, Given said he and the rest of the organizers are focused primarily on putting on a great event. Already, the FoodStruck page on Facebook has garnered more than 1,000 likes, with hundreds of people promising to attend.

“I’m excited to see the conversation unfold. I value deeply the input of restaurant owners and business owners and market vendors as well as city council,” Given said. “I want what’s best for the city, and I want to see cool stuff downtown.”

The group isn’t planning to make any formal proposal to the city, Given said. There are, however, plans in the works to host more food-truck events in York, he said.

“It’s clear to me, personally, that the conversation isn’t going away,” Given said. “We’re going to keep doing what we’re doing, and what happens happens.”

Excitement: Casi Babinchak said she’s not too concerned. She’s the chief operating officer at Central Market, which increasingly acts as an incubator space for new eateries.

“Just knowing how change happens in any city, I would be hesitant that we could go from allowing only one vendor to allowing enough vendors to put other people out of business. We’ll cross that bridge when we come to it,” she said.

Babinchak said she’s excited about FoodStruck and supportive of “anything that drives traffic downtown.”

Sonia Huntzinger, executive director of Downtown Inc, echoed that sentiment.

“We are excited and enthusiastic about this event. We think it’s a great idea. It’s just one more activity on the calendar that will bring more people in and add diversity and variety to the offerings downtown,” she said.

Huntzinger said she has heard different reactions from some restaurant owners since the FoodStruck announcement.

If the city takes steps to explore a change to the food-truck ordinance, Huntzinger said she would more formally poll downtown business owners to gauge opinions. In general, Huntzinger said, she’s in favor of adding businesses “as long as it’s a fair and equitable playing field.”

“Yes, we’re happy to talk about it. We’re happy to work with the city,” she said. “These are all really good indicators that things are moving in the right direction for our downtown. It’s not like nobody wants to come down here. These are good problems to have.”

– Erin James may also be reached at

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Aug 20, 2013
Tim Lester

Street food in Chennai: hot without the haute

Shiva Prasad of Seena Bhai Tiffin Centre in Sowcarpet says there’s a reason street food survives in tiny, unadvertised stalls on hard-to-reach lanes. “The beauty of street food is that it is meant to be eaten on the go. Once you add luxuries, it will lose its charm.”

His tiffin centre in George Town opens at 5.30 p.m. every day and receives customers from all over the city, who flock there for the speciality – ghee idli and ghee uthapam, the only two items that his family has been selling for 36 years.

Mint Street is occupied by many such food joints that have been here for years, serving hot jalebis and chaat items among others. A plate of samosa and kachori for Rs. 10 and a wholesome plate of chaat for Rs. 30 seems to keep everyone happy.

“You should come here on Sunday after 8 p.m.,” says P.C. Gupta of Bombay Chaat House. “Once sales start at 5 p.m., we have no time to breathe until 11 p.m. as people keep coming. They don’t mind having to wait for their favourite food items. Families come and spend hours here,” he says.

Chaat and idlis aren’t the only things Chennai’s streets are famous for. Srinivasan Road in T. Nagar for instance, is home to several stalls that serve parottas, vanjaram fry, idiyappam, curry dosa, muttai curry, kozhi roast, muttai dosa and kal dosa. There is always of crowd of young, working men here, who come for dinner.

Vijay Singh, who works in an IT firm says, “My office is on Harrington Road and I live in Kodambakkam. Almost every day I come here after work, eat dinner and then go home. It is affordable and since it is open till late, dinner is made easy for many of us who live alone.”

In Mylapore, at 5.25 on a recent evening, an eager crowd waited in front of the popular Jannal Kadai, or window shop. Every day, the owner opens the window at 5.30 sharp to serve fresh idli, dosa, bajji, pongal and vadai.

As soon as service begins, a serpentine queue forms. Among the customers, is S. Ramesh. “I have been coming here for years. I used to come here every evening after work to have bajjis with the special chutney. The flavours remind me of my mother’s cooking,” he says.

Ramesh also recommends the hot bajjis sold at small road-side outlets on East Mada Road.

Sixty-year-old Vydhyalingam has been running his bajji stall on East Mada Road for 16 years and he says the recipe has remained the same. Now, his daughter and granddaughter manage the show. He talks while he serves a piping hot ‘mixed’ plate that includes molaga (green chilli), raw banana, potato, capsicum, onion and cauliflower bajjis.

“Every morning I shop in Koyembedu for vegetables. We begin preparations by 4 p.m. and start serving by 5. “We have maintained almost the same price despite the constant price hikes for fear of losing customers,” says Vydhyalingam, who claims to have served several celebrities. “I have never advertised or thought of moving to a bigger place,” he says.

At the Burmese fast food joint on Second Lane Beach Road, there’s a taste of the exotic. For Rs. 40, you get a plate of Mohinga, A-tau, Kausway and Kosuve. Gajendran V., the owner of this unnamed joint has learnt the recipe from his grandmother, who lived in Myanmar.

“I nearly rented another shop nearby but I changed my mind because my clients, who include celebrities, like to come here, stand and eat,” he says.

Foodies believe that though the street food scene in the city is not as big as it is in Mumbai, Kolkata or even Bangalore, there are specific localities that cater to every need.

Chennai Central at The Hindu celebrates Madras Week

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Hashtag: #madrasweek #madras374


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Aug 20, 2013
Kim Rivers

Couple to open food truck at new Halethorpe MARC train station

In addition to the new platforms, restrooms and pedestrian walkway, another fresh component will be noticed by commuters using the MARC train station in Halethorpe.

Catonsville natives Stephanie and Dominick Greco will have their own food truck, Get Food Go, at the station beginning Aug. 21 to serve breakfast to commuters from 5 to 8:30 a.m..

“We always thought that would be such a great place for a food truck,” said Stephanie Greco, a Catonsville High graduate who attended Community College of Baltimore County and the Maryland Institute College of Art.

The current Arbutus residents have a long history in the food business.

Dominick Greco attended the former Baltimore International Culinary College and the couple owned Apicella’s Osteria, an Italian sub shop and grocery store in Baltimore’s Little Italy from 2000-2005.

“When we were there, we won Baltimore’s Best Italian Hoagie [from Baltimore Magazine] in 2001,” Stephanie Greco said. “The following year, we won best brick oven pizza.

“In 2005, we just got tired of the store running us,” she said. “It ran our life basically and we decided to take a break working for other people again.

“I went back into retail and Dom went into AG Management,” she said. “Ever since we had moved here [to Arbutus], we have always dreamed of getting back into food.”

Growing dissatisfied with their jobs, they decided it was time to pursue their ambitions of returning to the restaurant business.

But this time, they decided, it would be without all of the stress associated with owning an actual brick and mortar establishment.

“If we were going back into a restaurant, we didn’t want to work for somebody else, we wanted to own it,” Stephanie Greco said. “If we were going to make a huge jump and quit our jobs, I didn’t want to have all that stress over my head.”

So they bought a food truck — formerly used for snowballs — in January. For a while, they worked on remodeling the truck on the weekends.

After they both quit their jobs about six weeks ago, the duo devoted all of their energy and effort into their food truck project.

“We just said, that’s it,” said Dominick Greco, an Woodbridge Valley native.

Since then, the Grecos have completely revamped the inside of the truck, been given the go-ahead by the Baltimore County Health Department and partnered with the Dewey Lowman American Legion Post in Arbutus as a place to store and prepare their extra food.

The truck will offer four main meals, named after the three different MARC train lines and an old Baltimore favorite.

The meals include “The Penn,” simply two eggs made to order; “The Brunswick,” an omelet with a choice of three fillings and a choice of cheese; and “The Camden,” an egg sandwich on a baguette. There is also “The Sloppy Boh,” a National Bohemian bratwurst with a cheesy egg, sunny side up, and arugula on a baguette roll.

Dominick said the couple plans to get as many of their products from local businesses as possible. They already have partnerships with Zeke’s Coffee in Baltimore and Catonsville’s The Breadery to provide coffee and baguettes, respectively, for their menu.

As their business takes off, the couple plans to offer bag lunches that can be ordered ahead or purchased at the train station each morning.

Yuwei Zhang will be among the commuters at the Halethorpe station who plan to try the offerings.

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Aug 20, 2013
Tim Lester

Four Belly Asian Street Food Opens in Lake View (PHOTOS)

From fried silk worms with herbs to Asian street
kabobs, Lake View’s newest restaurant Four Belly Asian Street Food is open and dishing
up international fare.

Located at 3227 N. Clark St., the restaurant is the latest creation from Nori
owner Tony Kammaty. He’s bringing fusion foods commonly found in
countries like Thailand and China to Chicago.

That includes things like fog legs, fried insects (a treat this reporter was brave
enough to sample), as well as robata-grilled kabobs, a word which means “fireside
cooking” in Japanese.

The new space is for “longtime friends that share a love of cooking, traveling
and eating,” Four Belly’s website reads. “Savory snacks, salads, steaming
noodles, robata grill, refreshing drinks and desserts that warm our hearts and
fill our bellies.”

Four Belly is open every day from noon to 10 p.m. It does takeout, delivery and
waiter service, but only accepts cash.

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Aug 20, 2013
Jim Benson

Cart Smarts: Belly up to the energy bar – Post

Kaitlin Anderson

Homemade energy bars

2 cups old-fashioned oats

3/4 cup honey

1 cup natural peanut butter

1 cup ground flax seed

1 cup nonfat dry milk

1/2 cup slivered almonds

1/2 cup chocolate chips

1 cup raisins

Mix all ingredients together using an electric mixer or food processor. Press evenly into an 8- or 9-inch pan sprayed with nonstick cooking spray. Refrigerate to firm bars.

Source: Adapted from Hy-Vee’s Fit-for-You Bars

Posted: Tuesday, August 20, 2013 8:12 am

Updated: 8:31 am, Tue Aug 20, 2013.

Cart Smarts: Belly up to the energy bar

Kaitlin Anderson

Post-Bulletin Company, LLC

I get lots of questions in the aisles about granola bars and energy bars. Customers are drawn to the convenience of these bars because they’re shelf-stable and easy to eat on the go.

This product category is seeing double-digit growth rates and approached $5.7 billion in 2011, according to a recent Packaged Foods report.

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Tuesday, August 20, 2013 8:12 am.

Updated: 8:31 am.

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Aug 20, 2013
Jim Benson

Food cart rolls into spot once held by homeless


PORTLAND, Ore. (KOIN) — The city of Portland is moving the homeless campers out, and food carts in.

8-19-13-fuego at city hall

This Fuego Food Cart is the first cart to open outside Portland City Hall, in a move championed by Portland Mayor Charlie Hales. (As seen on KOIN 6 News)

Fuego opened for business in front of the Portland City Hall building Monday, serving up burritos and burrito “bowls.”

City hall has not allowed food carts in the past. The addition is part of Mayor Charlie Hales’ agenda to clean up the area, and make it more friendly for people who live, work or visit downtown.

“Over all, I’d say it’s a positive change,” said Bernadette at the Fuego cart. “I like it.”

This cart moved here from SW 4th Avenue and Madison Street, about a block away.

“As far as location goes, I like it a lot more,” Bernadette said. “It’s open, I’m not wedged in-between traffic and the building, like over there.”

Fuego Food Carts currently has seven carts throughout the city. It will have the only food cart at this location for the time being.

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Weekend Food Truck Roundup Aug 16-18, 2013

Off a Wire Food Truck NewsIn a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Wilmington, Fargo, Kansas City, Lexington and Providence.

August 16

Food trucks conduct to city legislature – WILMINGTON, NC - Six months after Patty Wagon food lorry owners James Smith filed for some standards his business could follow to finally work feasibly in Wilmington’s limits, a city legislature has a offer to decide.

On a bulletin for a board’s unchanging assembly Tuesday is a open conference and opinion on a internal bidding that would set a menu of regulations for food trucks, that now aren’t even tangible in a city’s formula book.

Find a whole essay here

Mobile food trucks are popping adult in a area – FARGO, ND - Mobile food trucks are giving a area a vast city feel. Almost a dozen have popped adult in a final year.

It’s something we typically see in a vast city or on a food network.

Octavio Gomez- Taco Brothers: “I consider people are meddlesome in perplexing out something new and when they have an event to do so we only have to close in their ambience buds.”

Find a whole essay here

August 17

 More removing on house a food lorry business – KANSAS CITY, KS - For Adrian Santiago, a food lorry could be a means to eventually owning a restaurant.

Santiago owns El Pollo Dorado, that mostly can be found during a dilemma of 21st and Wellington Place. It specializes in chicken, ribs and tacos.

“The reason we started a food lorry was since we didn’t see most competition, generally with a chicken,” Santiago pronounced by a translator. “I wanted to do some marketplace investigate to see how it works before indeed investing in a restaurant.”

Find a whole essay here

Food trucks now authorised during Lexington industrial and room businesses – LEXINGTON, KY - People who work in industrial zones in Lexington might shortly have a new lunch option.

The Lexington-Fayette Urban County Council authorized a section change Thursday that allows food trucks to work on properties zoned for indiscriminate and room business, light and complicated industrial and mercantile growth uses.

Find a whole essay here

August 18

Peddling pudding pops is a matter of continuation for Providence businessman – PROVIDENCE, RI - A dog on a control startles as a strange-looking appurtenance rounds a dilemma of Brook Street.

As a appurtenance turns onto Transit Street on this quiet, sun-dappled Saturday morning, a dog backs divided in confusion.

“Dogs don’t know what to make of me,” says Val, a Pudding Pop Gal, as she pedals her stiff three-wheeled bicycle cart, threading her approach by a streets to equivocate a steepest hills.

A vast steel box lonesome with stickers is trustworthy to a front, like a stem of a ship, pulling her brazen with a weight of a few hundred pounds of pudding pops and dry ice. On a front of a box is a wooden flower box. On a behind is strapped a immature divert crate, filled with supplies. A folded teal and white powerful thrusts adult from a double set of handlebars, like a ship’s mast.

Find a whole essay here

Related posts:

  1. Weekend Food Truck Roundup Feb 1 – 3, 2013
  2. Weekend Food Truck Roundup May 31 – Jun 2, 2013
  3. Weekend Food Truck Roundup Feb 8 – 10, 2013
  4. Weekend Food Truck Roundup Jul 26-28, 2013

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