The aromas of grilled cheese, Korean barbecue, fresh baked cupcakes and chili will attract hundreds here later this month when the township hosts its first food truck rally.
The Union Centre Food Truck Rally, planned for Aug. 30, will bring 15 food trucks to the township’s community square. Alcoholic beverage sales from the event, which is being organized by the Union Centre Boulevard Merchant’s Association, will benefit the launch of the Boys and Girls Club of West Chester/Liberty Twp.
The Community Foundation of West Chester/Liberty Twp. plans to launch a Boys and Girls Club thanks to a $750,000 grant from the Ohio Attorney General’s office. Community Foundation officials hope to raise enough money, eventually, to build a club complex.
Food trucks have become a popular type of eatery nationwide, said Shellie Leder, the secretary for the merchant’s association. She said the township has a strong business community to support the food truck rally event.
“We’re hoping a lot of businesses in the area bring their offices done for lunch and then come down after work (for the event),” Leder said. “West Chester, it’s a thriving city here. We do have food trucks in West Chester on a regular basis.”
Emily Frank, who operates a food truck called C’est Cheese that serves up gourmet grilled cheese in Cincinnati and greater Cincinnati neighborhoods, is one of the business owners that frequents West Chester Twp. to peddle her food. She will sell several different kinds of grilled cheese at the Union Centre Food Truck Rally.
“I’m primarily in the suburbs,” Frank said. “It’s a big misconception that food trucks are only in downtown (Cincinnati). Food trucks are not a fad, they’re here to stay.”
A variety of food will be served up at the food truck rally. Some of the trucks will serve serve desserts, such as cupcakes or shaved ice, while other will focus on main courses, including pizza, burgers and waffle sandwiches. Variety is part of the appeal of a food truck rally, Leder said.
“I have five in my family and we can’t agree on what to eat. (Food trucks) solve that problem,” she said.
The rally, which runs from 11 a.m. to 10 p.m. Aug. 30, will feature live music throughout the day. Alcoholic beverages will be available for sale and the proceeds from those sales will benefit Boys and Girls Club of West Chester and Liberty Twp.
On the heels of Sit…Stay from Short Leash Hot Dogs and Mamma Toledo’s Pies, which opened a shared brick-and-mortar space at 110 East Roosevelt Street on Roosevelt Row in July, Pizza People, the mobile kitchen of artisan pies, has announced its getting a permanent location as well: at 1326 North Central Avenue, in the former home of Cheuvront Restaurant Wine Bar.
“The restaurant will make the workload on the truck easier,” says MaryBeth Scanlon, who co-owns Pizza People with her husband, Tim. “Plus, now we can serve beer — because what goes better with pizza than beer?”
“It’s the city that’s held us up and it’s where we live,” she tells me.
Currently, the two are in the process of remodeling the place, which Scanlon says will have more of a casual feel than former State Senator Ken Cheuvront’s wine lounge, which closed in May. She goes on to tell me the new space, called Pizza People Pub, seats around 200, will feature a lounge area, community tables, custom booths, a separate dining area, and TVs airing sports.
For eats, Scanlon says Pizza People fans can expect all the food truck’s artisan, scratch-made pies on the permanent location’s menu in addition to new items like burgers, salads, signature sandwiches, shared plates, and specials. Adult libations, although not yet finalized, will include craft brews (“There will be Guinness for sure,” Scanlon notes), eight to 10 taps, a small wine selection, and a basic back bar.
The Scanlon’s are planning for a Pizza People Pub opening date of Monday, September 23, with hours of 11 a.m. to 11 p.m. daily. The Pizza People food truck, which currently is taking a break, will be up and operating again in the fall, with MaryBeth and Tim splitting the duties between the four wheels and the four walls.
“It won’t be perfect from day one; things will need to change and grow,” Scanlon tells me. “But we don’t care. It’s all about the food and the people.”
, Phoenix, AZ
The hardest part about the new boom on the food truck scene can be selecting which truck’s fare to sample.
Popular in many major cities, comfort and ethnic food sold at reasonable prices without the hassle of the full dining out experience, is what has made the food truck business thrive. And now for the second year in a row, East End foodies will have the opportunity to sample meals from more than 20 local and Manhattan food trucks at “The Great Food Truck Derby 2013.”
On August 9, from 4 to 7:30 p.m., the mobile eats will be available for the picking at the Hayground School in Bridgehampton. Tickets are $60 and allow a plate of food from each truck. For $75, participants will also receive a subscription to Edible East End magazine, which is presenting the event. A portion of the proceeds will benefit Jeff’s Kitchen, the kids cooking school at Hayground.
Despite a torrential downpour on the day of last year’s event, and a few logistical challenges, it was a huge success, according to Edible East End Editor Brian Halweil, who is also the Edible Brooklyn and Edible Manhattan publisher. This year, he expects to see more of the same.
“We have a robust group and we are pretty excited about it this year,” he said. “The event is where the magazine comes to life and you get to touch the people we write about.”
Among the notable food truck participants this year will be Montaco, Hamptons Foodie, Morris Grilled Cheese, Sweet’tauk and Rickshaw Dumplings. Southampton Publick House and Brooklyn Brewery will be serving beer, and Wölffer Estate Vineyard will be serving wine.
Hamptons Foodie owner Laurie Trujillo-Mamay ran the first mobile kitchen on the East End. She has been in business for nine years, and this is her second year participating in The Great Food Truck Derby.
“It’s going to be ridiculously crazy. Last year it torrentially downpoured and there were 700 people who came anyway,” Ms. Trujillo-Mamay said. “They stopped selling tickets at the door at 600 and turned away a hundred more.”
In her nine years of selling food out of her truck at Sagg Main Beach in Sagaponack, Ms. Trujillo-Mamay has watched the Hamptons’ food truck scene grow tremendously.
“Oh my god it’s getting totally out of control and crazy, it’s phenomenal. It was definitely not what it is now, especially Montauk. That place is out of control,” Ms. Trujillo-Mamay said.
The giant pink Montaco truck, owned by Mars Ostarello, is one of the Montauk vendors that will be participating for its second year.
“We are going to have a big event this year and it’s going to be great,” Ms. Ostarello said. “I think that we were already shocked at the outcome of the first one in terms of attendance and this year I think it will be a bigger crowd and more families.”
Four summers ago Ms. Ostarello was sitting on the beach in Montauk. It was after 5 p.m., still beautiful, but all of the beach-side restaurants were closed.
“Why isn’t there somewhere that I can eat something healthy and delicious and fresh?” she said she asked herself.
She began researching how to open a food truck. With help from friends in the restaurant industry, such as Nicholas Cox and Serge Becker of La Esquina in Manhattan, she was able to lay out the truck and start serving the healthy tacos she had been searching for.
“There’s always obstacles but you can definitely tackle them with persistence, asking the right questions and doing your due diligence,” Ms. Ostarello said. “People are happier to help you than you would think.”
For many first time restaurateurs, food trucks are the way to go because they require less overhead, less risk upon initial investment and they are very popular right now. The permitting process is different for each town, and although it can pose a challenge it is not impossible to get the right paperwork and approvals.
Aside from the low start-up costs, the additional benefit of owning a food truck in a seasonal community, according to Ms. Trujillo-Mamay, is the flexibility it offers.
“I have paddleboards here. We don’t sit in the trailer 24-7, we jump in the water when it’s hot, lay in the sun when it’s slow and go on the paddleboards in the bay,” Ms. Trujillo-Mamay said.
The point of The Great Food Truck Derby, she said, is similar. Just have fun and enjoy some good food.
“It’s just going to be awesome … it’s a great event and it’s going to get better and better,” Ms. Trujillo-Mamay said.
The Great Food Truck Derby will be held on Friday, August 9, from 4 to 7:30 p.m. at Hayground School in Bridgehampton. Tickets are $60, or $75 for admittance and a subscription to Edible East End. For more information visit edibleeastend.com.
Food trucks have rapidly multiplied on Boston streets and plazas, with 75 gourmet-style restaurants on wheels now serving up everything from portobello mushroom paninis to Vietnamese rice bowls. With convenient and relatively cheap food, the trucks often have long lines at lunch.
But 41 percent of these trucks have been cited for food safety violations that put their customers at risk of food poisoning, according to a Globe review of all inspection records since the vast majority of the trucks arrived in the city two years ago.
On nine occasions in the two-year period, the inspections uncovered such severe infractions that the truck’s permit was suspended for up to a week until the problems could be corrected.
Roxy’s Gourmet Grilled Cheese, which was featured in 2011 on a Food Network reality show, had the permit for one of its trucks suspended twice, in April 2012 and this past January. Inspectors found french fries that were partially cooked in oil and stored at room temperature, and a busted refrigerator.
Continue reading below
The Dining Car similarly had its permit yanked twice since last August, after it failed to provide water for employees to wash their hands, did not keep its chicken cold enough, and neglected to wash its produce before loading it on the truck.
‘I think it’s the person in charge of the truck needing to be properly trained.’
The Taco Truck, Benny’s Crepe Cafe, a Clover truck, and Roxy’s were also cited in the past 13 months for providing no water for hand-washing, inspectors reported. And Chubby Chickpea Mobile, in addition to not having hot water during an April 2012 inspection, did not keep its cooked chicken and falafel warm enough. All resumed operations after fixing the violations.
The rate of permit suspensions was much higher for the food trucks than for the city’s 4,000-plus sit-down restaurants and fast-food chains, which had 87 suspensions during the same period.
After a salmonella outbreak recently sickened at least 27 people who ate from Clover’s food trucks and restaurants — all supplied by a single kitchen — some food safety specialists have questioned whether complying with health standards is tougher for food trucks than for traditional brick and mortar restaurants.
“Food trucks have to abide by the same standards as a restaurant to ensure good hygiene practices and adequate temperature control for food storage,” said Lisa Berger, a Boston food safety consultant. But she said frying, chopping, and grilling in a small confined space — typically 24 feet by 8 feet — with a refillable water tank can be tough.
The water supply must be continuously monitored and kept from running dry, and this might discourage workers from adequately washing produce, food-encrusted utensils, or their dirty hands.
“Sometimes they don’t bother to turn the water on before they start prepping for the day,” said Charles Cook, assistant commissioner of the city’s Inspectional Services Department, which issues permits and performs inspections of restaurants and food trucks. “I think it’s the person in charge of the truck needing to be properly trained.”
Still, he said he does not believe food trucks pose any greater food safety risks than restaurants.
The city conducts surprise checks on trucks at least once, but preferably twice, a year, which is the same as the practice for restaurants. Those with a history of serious violations will get inspected three times, Cook said. Trucks are also routinely inspected when they park at fairs or farmer’s markets.
Only 10 of the trucks have passed all of their inspections without any violations, and most of these sell cupcakes, cookies, and frozen treats that require no cooking on the truck.
During an inspection of Compliments Food Truck last Tuesday, health inspector Geralda Figueroa first turned on the faucets in the two sinks to test their pressure and water temperature and then stuck a hand thermometer into the raw meatballs in the sandwich cooling station.
Just as owner Kim Crocker was explaining to the inspector that the meatballs were a little warm from being shaped a few minutes before, the power suddenly went out.
“Whoa! What happened to the generator?” Figueroa asked.
Within two minutes, the lights came back. “It was a little nerve-racking. I’m not going to lie,” owner Kim Crocker said in a later interview.
The year-old food truck, parked in City Hall Plaza during the inspection, had no violations on its previous inspection last February, but it required a reinspection this time, after tuna fish in the cooling station measured 45 degrees.
“It needs to be kept at 41 degrees or below,” said Figueroa as she made a “fail” note in her report. She also cited the truck owners for not chilling a container of marinated mushrooms quickly enough and recommended that Crocker prepare the dish in her Brookline commissary, rather than on the truck, to ensure that it’s rapidly cooled in a device called a blast chiller.
Crocker said that she will follow that advice and will also keep her cooling station set at a lower temperature. “It’s always great to have inspectors to teach you things.”
That is one of the main missions of Inspectional Services, agreed Daniel Prendergast, the city’s principal health inspector. “We emphasize that salads made in bulk and cooked foods that need to be reheated should be made in the commissary,” he said. This is a large kitchen facility that food trucks must use to store, prepare, and chill menu ingredients and to sanitize their utensils and cookware at the end of each shift.
Food truck owners, who must employ at least one food protection manager certified via an exam, face a tricky challenge each morning to make sure the prepared foods they load from the commissary onto the truck are all at the appropriate “holding” temperatures and that they remain that way during the day.
A Clover truck parked at the Boston Common had its permit temporarily suspended in July 2012 after an inspector found that the truck had no running water. The inspector also found that items prepared earlier in the day were left out to cool instead of refrigerated and that various salads, sliced eggplant, and chickpeas were held at 55 degrees instead of 41 degrees or below. The truck reopened a week after the problems were fixed.
“Bacteria grows at certain temperatures,” Cook explained. “It doesn’t grow in temperatures above 140 degrees or in those below 41, which is why we recommend foods be stored at those temperatures” to lower the risk of food-borne illness.
It is unknown whether mistakes in food handling contributed to the recent salmonella outbreak; the source of the illness has not been identified.
Several Clover food trucks in Boston were reinspected by Inspectional Services last week and given the green light to reopen after all were shut in early July as a precaution after the salmonella outbreak.
A lack of water supply and improper food storage are likely the two biggest food safety challenges on food trucks, which often stem from broken equipment, said Berger, the food safety consultant.
James DiSabatino, owner of Roxy’s, cited malfunctioning generators as a major issue he’s had to deal with during the past three years. “If the power is off for more than five minutes, we shut down for the day,” he said.
An equipment problem also was a factor when an inspector found no running water on one of his trucks in January.
“It was 10 degrees outside on that day, and our water heater had cracked from the cold,” DiSabatino said. “We now know how to make a temporary hand wash, which the inspector taught us how to do.”
Frequent inspections of his trucks, he added, have improved his relationships with city health inspectors to the point where he feels comfortable calling them with questions.
Roy Costa, a Florida food safety consultant who previously worked in that state’s health department for two decades, said food trucks are very difficult to regulate compared to restaurants. “It’s more difficult to operate these units safely since they’re fraught with mechanical problems.”
A lack of access to bathrooms on the truck may also foster poor hygienic practices. “Where do they go? Inspectors don’t have control over that,” Costa said, as they do in restaurants.
But such concerns don’t seem to faze food truck patrons, judging by the size of the lunchtime crowds lining up to order from Compliments and two other food trucks parked at City Hall Plaza last Tuesday.
“They’re very convenient and their menus change all the time,” said Leslie Pearlson, one of 22 people lined up to order from Mei Mei Street Kitchen, which has been cited twice in the past year for not keeping its cooked foods stored at the proper temperatures.
Trucks touting their use of fresh, locally grown ingredients converted Andre Alguero into a regular patron. That, he said, and good conversation. “They seem like they’re working hard to please their customers, getting to know us.”
When is it appropriate to tip? Tipping in a restaurant setting is often expected (with noted exceptions), but what about when you dine at a food truck?
Brendan O’Connor, a former employee of Milk Truck, a mobile grilled cheese and milkshake vendor in New York City, was incensed when employees of investment research Glass Lewis Co. placed a $170 order but failed to tip. O’Connor, who also happens to be a journalist, tweeted out his frustration.
Shout out to the good people of Glass, Lewis Co. for placing a $170 order and not leaving a tip. @glasslewis
— Brendan O’Connor (@OConnorB_) July 22, 2013
Glass Lewis Co. caught wind of the tweet and an upset representative reached out to Milk Truck. O’Connor was promptly fired, reportedly told by the owner that he “had embarrassed him and the company and that was that.” Milk Truck offered its apologies via Twitter to Glass Lewis Co., which accepted them.
An overreaction on Milk Truck’s part? Perhaps. If nothing else, it was shortsighted — O’Connor turned around and put the incident on blast in a damning article for The Awl.
Was O’Connor in the right? It’s hard to say. Tipping at a food truck isn’t customary, but perhaps a tip on such a large order would have been nice. Still, was it good form to call out customers on Twitter?
Weigh in on the issue in the below poll:
Also on HuffPost:
Peyton Tips An Extra $200
Indianapolis Colts quarterback Peyton Manning left $200 in addition to the 18 percent gratuity on his bill at Angus Barn in Raleigh, North Carolina where he had a meal with his friends last Friday, a href=”http://deadspin.com/5891136/peyton-manning-leaves-insanely-good-tips-at-restaurants” target=”_hplink”according to Deadspin. /a
Photo by a href=”http://www.sportshoopla.com/forums/nhl-hockey-forum-message-board-general-discussion/64542-ot-just-peyton-manning-not-cheap-bastard.html” target=”_hplink”Bizzle McDizzle/a
Tiger Woods Is Cheap
a href=”http://aol.sportingnews.com/sport/story/2011-08-18/tiger-woods-lebron-james-accused-of-being-cheap-tippers” target=”_hplink”New Miami Times/a ranked golf player Tiger Woods at the top of its list of cheapest celebrity tippers, a href=”http://blogs.miaminewtimes.com/shortorder/2011/08/lebron_to_usher_to_sean_penn_t.php?page=2″ target=”_hplink”reporting/a: “The man worth more than $500 million says it’s because he never carries cash.”
Delivery Man Gets $2 For Putting His Life On The Line
Lin Dakang, a delivery man for a Chinese restaurant on the Upper East Side, received $2 on a $15.50 bill for a 2.5 mile bike ride dodging traffic on a cold winter night, a href=”http://www.nytimes.com/2012/03/04/nyregion/for-food-delivery-workers-speed-tips-and-fear-on-wheels.html?pagewanted=1_r=1sq=deliveryst=csescp=1″ target=”_hplink”according to The New York Times/a. But the incident is typical. The Times reported that restaurant delivery workers peddling take-out orders in dangerous conditions receive wages and tips that can drop well under minimum wage.
Photo by a href=”http://www.flickr.com/photos/stevensnodgrass/” target=”_hplink”Steve Snodgrass/a
Arrested For Not Tipping
According to a href=”http://www.lehighvalleylive.com/bethlehem/index.ssf?/base/news-1/125843433282150.xmlcoll=3″ target=”_hplink”The Express-Times/a, police arrested and gave a theft citation to John Wagner and Leslie Pope when they refused to pay a $16.35 required gratuity for their order of wings, drinks and salad. The pair alleged poor service at Lehigh Pub in Bethlehem, Pennsylvania.
Photo by a href=”http://www.flickr.com/photos/jeffreyww/” target=”_hplink”jeffreyw/a
Racially Profiling Tippers
Abe Shah and Hemang Virani, who are of Pakistani and Indian descent respectively, were charged an 18 percent gratuity because of the color of their skin, a href=”http://gothamist.com/2011/09/13/indian_restaurant_accused_of.php” target=”_hplink”according to Gothamist/a.
A manager told the pair the charge applied to all patrons of Indian, Pakistani and Bangladeshi descent.
After the two men paid their bill, minus the additional gratuity, they were followed out of the restaurant by five employees and then verbally and physically attacked, a href=”http://images.nymag.com/images/2/daily/2011/09/12_baluchiscomplaint.pdf” target=”_hplink”according to court papers/a.
Shah and Virani subsequently sued the restaurant for discrimination.
Photo by a href=”http://www.flickr.com/photos/stephen-oung/” target=”_hplink”SteFou!/a
Denying Workers Tips
In one of Massachusetts’ largest wage cases, a settlement required Canyon Ranch Spa in Lenox to return $14.75 million in tips denied to its employees, including waiters, massage therapists, yoga instructors, according to a href=”http://www.nytimes.com/2008/10/24/us/24canyon.html” target=”_hplink”The New York Times./a
Real Estate Daily editor- Portland Business Journal
Seattle’s loss is Portland’s gain.
A popular Seattle food “truck” is hitting the road. The Monte Cristo is moving to Portland to serve employees of an unnamed Portland tech company, according to a Seattle Times report.
The Monte Cristo, billed as a “gourmet grilled cheese truck dreamed up by a four-star chef,” wraps up its Seattle run on Aug. 16, then heads south.
Monte Cristo was created by Danielle Custer, a James Beard award-winning chef.
Know where it’s headed? Drop a line in the comments section below or send me an email.
Wendy Culverwell covers real estate, retail and hospitality.
The “mobile melts” food truck, owned by the Bon Appetit Management Company, will go private, portion employees of a Portland record association (They’re not observant who yet. Intel, maybe?)
The happy polka-dotted lorry started rolling in October, featuring creative, dressed-up grilled cheeses and soups and sandwiches that used high-quality internal ingredients. (Fried Beecher’s cheese curds were a favorite.) It was created by Danielle Custer, a James Beard award-winning cook who had many recently worked in a managerial position for BAMCO, overseeing 150 employees on vital projects like environment adult a cafeteria during a Starbucks headquarters. She had desired removing behind to line cooking and removing a possibility to “play with a dream.”
“It was super fun, it was such a good project,” Custer pronounced by phone yesterday, en track to Portland, where she will be assembly with a truck’s new team. The event “works unequivocally good for everybody involved, including me,” she said, yet “It’s a small shortly for my heart, in all honesty.”
Custer will stay with a association in Seattle — it’s her home, she said, and she has some other projects in a works.
Find a whole essay by Rebekah Denn at a Seattle Times here
- Seattle Food Truck Plan Heading to City Council
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A new food truck set to hit the streets in August has plans to please with cheese.
Dubbed Cheesy Rider, the truck will offer a variety of grilled cheese options and other gourmet sandwiches.
Why grilled cheese?
“It’s comfort food,” said owner Sean Scott. “It’s familiar. Everyone can relate to it.”
Scott, who hails from California, bought the truck from a South Tucson vendor and will be working with local chef Robert Bruce.
Among its special offerings: a secret menu and a “Man vs. Food”-style eating challenge.
See the full story and more restaurant news in Thursday’s Caliente.
When it comes to food carts, it seems even celebrated Seattle chefs prefer Portland.
Monte Cristo, a gourmet grilled cheese cart created by James Beard Award-winning chef Danielle Custer, is fleeing the Emerald City for the nationally recognized food cart scene in the Rose, according to the Seattle Times.
But don’t expect to get a taste of the cart’s popular soups, sandwiches and fried Beecher’s Cheese curds anytime soon. The cart, which will leave Seattle after Aug. 16, will reportedly be serving an unnamed “Portland technology company.”
By Randi Martin
string(107) “This non-traditional food truck serves barbecue and an array of sides. (Courtesy Brian Jenkins/Monk’s BBQ) ”
WASHINGTON – If there is one thing the D.C. area is not lacking, it’s variety
in food truck options. From lobster rolls, to grilled cheese and pho,
Washingtonians sure have their pick.
But the favorite among WTOP readers and listeners is more of a non-traditional
It may be a long drive for some, since Monk’s
BBQ is only located in Loudoun County, but voters tell us it’s worth the trip.
WTOP readers and listeners named Monk’s BBQ the best food truck in the region.
“Our brisket is excellent, pulled pork, chicken, pastrami,” says Brian Jenkins,
owner and grill master of Monk’s. The truck also serves up rich accompaniments,
such as smoked gouda mac-and-cheese, crunchy coleslaw and homemade sauces.
The food truck’s main location is at Corcoran Brewing Company in Waterford,
Va., where it sells its smoked dishes from mid-April to late-November.
Monk’s is a side job for Jenkins, a hobby he pursues on the weekend. During the
week, he works as the director of business strategy for Visit Loudoun.
“I just love to eat, in general, but barbecue is really my sweet spot,” Jenkins
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Beer Can Remodeling
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