lisarosephoto.comThe showing of Ghost Protocol at Street Food Cinema last yearStreet Food Cinema will begin a new season of weekend events where film meets food with a showing of the 1986 classic Stand By Me tomorrow at Exposition Park. The event company recently tweeted that Grilled Cheese Truck, Don Chow Trucks, Trailer Park Truck, Cousins Maine Lobster, Good Greek Grub, PerKup Coffee Tea, Sweet Arleen’s, and Green Truck are among those scheduled to provide food and drink options.
And, fittingly, the evening will start with a live musical performance by Corey Feldman, who was one of the four leads in the coming-of-age tale.
The movies slated to show in the oncoming weeks range in genre, era and subject matter. There’s the cult classic The Rocky Horror Picture Show, surreal comedy classic Monty Python and the Holy Grail, and a family-friendly animated film, with Escape from Planet Earth. Nearly halfway into the season, there wil be a double feature of ensemble dramedies: St. Elmo’s Fire and Reality Bites. Newer movies — Pitch Perfect and Silver Linings Playbook — are also in the schedule.
During its run, Street Food Cinema will take place every Saturday at Exposition Park — although there is an occasional switch to other locations, such as Grand Hope Park and L.A. State Historic Park. The last date listed so far is August 17, with the showing of Skyfall, and more dates to the lineup will be added. Food trucks and musical performers will vary at each event.
At each event, the doors will open at 5:30 p.m.; the musical performance will take place at 6:30 p.m.; and the movie will be shown at 8:30 p.m. General admission is $10 per adult and $5 per child ages six to 12. More info on how to purchase tickets can be found at Street Food Cinema’s website.
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700 Exposition Park Drive, Los Angeles, CA
The Jersey Shore Food Truck Wars at Monmouth Park last year was a runaway success.
This year’s event promises to be better.
The event, to be held from 11:30 a.m. to 5 p.m. Saturday and Sunday, features 30-plus gourmet food trucks from New Jersey, New York City and Philadelphia.
They’ll be offering lots of tasty food for sale – and will be vying for Top Truck honors from a panel of judges.
Which one is your favorite? Vote using the poll below!
Trucks at this year’s event include defending champion Red Hook Lobster Pound; heralded vegan truck the Cinnamon Snail; Ahh! La Cart; Amanda Bananas; Bacon on Wheels; the Burger Box; and the Cow and the Curd.
Also, Cupcake Carnivale; El Lechon de Negron; Empanada Guy; Fork in the Road, Gozen Yogurt; Max’s Hot Dogs; Morris Grilled Cheese.
Also, Pizza Vita; Rickshaw Dumplings; the Surf and Turf Truck; the Thai Elephant Truck; The French Quarter; and Tony Baloney’s Mustache Mobile.
And don’t forget Wafels and Dinges, which won the People’s Choice award for best truck last year.
The Munchmobile and Munchmobile driver Pete Genovese will be on hand Sunday; come on over and say hi and register for a chance to win a limited-edition Munchmobile t-shirt!
Before or after eating, you can take in heart-pounding thoroughbred racing at the track.
Admission is $3; children 12 and under are free. Parking is $3. Food is extra.
The Jersey Shore Food Truck Wars is the first of three Star-Ledger-sponsored food events at Monmouth Park. The prestigious Shore Chef Crab Cake Cook-Off will be held August 17 and 18, while the BBQ Craft Beer Fest is Aug. 31 and Sept. 1.
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For more information on Monmouth Park, visit monmouthpark.com. For a complete listing of the food trucks, visit jerseyshorefoodtruckwars.com.
Monmouth Park is located on Oceanport Avenue, Oceanport, just off Exit 105 of the Garden State Parkway.
Reporter- Baltimore Business Journal
One of Baltimore’s flagship food trucks is looking for a new owner. Rick Willard, the retired policeman who initially got the GrrChe Grilled Cheese Truck rolling, is looking to sell the truck so he can focus more energy on a startup venture.
He recently launched InterProtectGroup, which provides security services, investigations and processing services.
“It’s doing very well and the food truck is doing very well and it’s like I can’t give full attention to other,” Willard said.
GrrChe has events booked through November — everything from wedding receptions to biweekly food truck gatherings — so Willard said a new owner would have no problem keeping busy.
The asking price for the food truck is $115,000 on BizBuySell.com, which lists $250,000 in gross income for the truck and $95,000 in cash flow.
GrrChe was one of the first food trucks in Baltimore. As more food trucks fill Baltimore’s streets, Willard said it would be easier for a new owner to take over the existing truck than start one themselves.
“It’s a business where it’s getting saturated in some ways, so it’s very hard to be a new truck in the city,” Willard said.
He cautioned it’s not easy, though.
“It takes a lot of work, it takes a lot of time, a lot of patience,” he said. “You’re in it for the long haul.”
At the same time GrrChe is selling, Gypsy Queen Cafe, another top-ranked food truck, is looking to add a third truck to its fleet.
There are about 40 food trucks in Baltimore, and at least 20 of them will face off against Washington, D.C.’s trucks at the second annual Taste of Two Cities on June 1 at Rash Field.
Sarah covers hospitality/tourism, minority business, marketing and new media
Elisa Figueroa2012 L.A. Street Food Fest at the Rose BowlSix days post-Tacolandia is, maybe, more than enough rest to prep for the return of the largest gathering of street food purveyors in the Southland on Saturday, June 29. Returning to the Rose Bowl, this year’s fest has been pushed a month up, meant to avoid the sweltering heat of July as experienced in events past. (Although there’s no telling with the weather these days.)
Over 75 vendors — from food trucks to pop-ups to restaurants — are expected to show up. There will be appearances from the familiar, such as Grilled Cheese Truck, Wicked Kitchen, Bigmista’s BBQ, Starry Kitchen, Ceviche Project and Plant Food for People. There will also be quite a few new faces to the event as well, including Badmaash and D’elish at Tiara Cafe.
The Ice Cream Social is making a return, with sweets from The Donut Snob, Peddler’s Creamery, Churros Calientes, The Cream’wich and Z Confections.
For those interested in beer and spirits, there will be a Singha Beer Garden — complete with kegs, four cocktail bar stations and wine tasting at the Cupcake Winery’s mobile lounge. Those in search of non-alcoholic refreshments can head to stands like Pressed Juicery, Honest Tea, Jarritos and ONE Coconut Water. Handsome Roasters and The Coffee Bean will provide caffeinated pick-me-ups.
Live bands will be performing while attendees partake in all the food and drink that comes with a ticket purchase. The band will be announced as the event draws closer.
There are a limited number of all-inclusive presale tickets available, capping at 5,000. General admission is $50 and VIP early admission costs $75. Tickets can be purchased at the event’s website and Eventbrite. Among the swag and perks included with a ticket, free parking and Uber ride discounts might be the best one of all.
More details will be released in the next few days — we’ll keep you posted.
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1001 Rose Bowl Drive, Pasadena, CA
The Carousel of Light Food Truck Festival will be held on today (Saturday May 18) at Falmouth Marina Park from 11 a.m. to 4 p.m. The festival will feature the some of the most popular gourmet food trucks from Boston and Cape Cod.
There is a $10 cover charge, which will go 100 percent to the non-profit carousel toward finding a permanent home for it on the Cape. Children 12 and under are free. There will be face-painting, juggling and live music. Official Carousel of Light T-shirts will be on sale.
Event sponsors are Amy Rader Photography, Cavossa Disposal, Cabo Cado, Geoff Way, Image 76, John Beninghof, The Other Band, The Brother’s Rye and Undercurrent Productions.
If we’re not going to have football at the Rose Bowl, the least someone can do is fill the field with a bunch of delicious food, booze, ice cream and music. The LA Street Food Fest makes its return on Saturday, June 29, a full month earlier than usual in an effort to skirt the scorching Pasadena heat. Here’s the full line-up of food trucks, old-school carts and stands, celeb chefs and restaurants and what they’re all serving. Highlights include The Grilled Cheese Truck, Bigmista’s BBQ, Short Order, Starry Kitchen, Ceviche Project and Mariscos Jaliscos, plus a dozen Mexican restaurants including MexiKosher, Corazon y Miel and Yuca’s. There will be cocktails from Steve Livigni and Pablo Moix, a beer garden, the Ice Cream Social corner with all sorts of incredible frozen treats and much more.
All-inclusive tickets for all you can eat and drink, free non-alcoholic and boozy beverages, photo booths, free parking and uber ride discounts are $50 per person or $75 for VIP; the latter gets you early entry, swag and access to the very shaded and well-cocktailed VIP lounge. Tickets are on sale now.
A new food truck, Roll MKE, will sell sandwiches such as short rib grilled cheese with Peppadew peppers and a burger with bacon jam along with hand-cut fries, perhaps as soon as next week.
Chad Rittgers worked in restaurants years ago in Racine, before leaving to work in sales and marketing — although still in food service. The food truck was a way to get back into serving food, but in an environment that lets him interact with customers.
The inaugural menu will have that grilled cheese and burger, along with six other sandwiches, including Mediterranean veggie with spinach-artichoke hummus and banh mi pork belly sliders.
The truck will have 30 sandwiches in its repertoire, with no more than seven or eight kinds prepared on a given day, Rittgers said. The choices will always include at least one vegetarian sandwich, a few familiar options, and “there’s always going to be a couple that your dad wouldn’t order,” he said.
Each sandwich will come with fries and a soda or water, sold at the same price: $8.
The black-and-red truck was supposed to debut this week but encountered a delay. It’s likely to be out on city streets next week, said Rittgers, who’s already had requests to cater events.
He expects the truck will be with others at Schlitz Park for lunch on Tuesdays, and at Red Arrow Park on N. Water St. on Fridays. To see where the truck will be when, follow @RollMKE on Twitter, check it out on Facebook, or see its location on a map on the website.
This is an excerpt from Craig LaBan’s online chat of May 8, 2013:
Craig LaBan: Welcome to the Food Truck edition of our chat! I have two of my favorite food truck owners cohosting: Kiki Aranita from Poi Dog Philly, a Temple-based cart serving Hawaiian snack foods, and Alan Krawitz of Say Cheese Philadelphia, one of the “pioneers” of this generation of food trucks, whose Drexel-based truck specializes in variations on grilled cheese and house-cured meats. What sparked your interest in running a food cart or truck?
A.K.: Starting Say Cheese was initially a joke. We thought it would be hilarious to open a food truck selling only grilled cheese. The more we delved into the nuts and bolts of the business, we realized there was really something there. Since then, we’ve been flexing our creative muscles.
K.A.: Hawaiian food is underrepresented on the East Coast and I’m on a personal mission to share how wonderful it is.
Reader: Any word on the Garage bar project on E. Passyunk that was to host multiple food trucks at a time in its space?
C.L.: And what else do you think is missing, in terms of infrastructure or city backing, to help the scene flourish more?
A.K.: This city’s trucks lack the ability to access its most densely populated areas. We need to have rotating lots in center city where we’d be able to service more people at lunch time. Also, access to late-night service would benefit all of our businesses.
C.L.: What has surprised you most in this business?
K.A.: What’s surprised me most is people’s response to us and the attention we’ve been getting. People with connections to Hawaii keep emerging as if from the woodwork, excited about eating the things they miss.
C.L.: I think a lot of people have a romanticized vision of what it must be like to run a food cart. What are the biggest misperceptions? How long do you guys work behind the scene, btw, before you ever get out on the road?
A.K.: Say Cheese grinds on Sundays for about 8-10 hours to put out enough product for a five-day workweek. The total hours of work per week approach 80. If an event or catering has to be executed, the prep hours can grow exponentially based on the amount of food we need to put out.
K.A.: We spend most of our time working behind the scene – probably 70 percent. Prepping, cleaning, worrying about repairs, doing paperwork. A customer asked me what my day job was – since I only spend a few hours serving lunch. This is my day and my night job.
C.L.: What are the bureaucratic obstacles in Philadelphia standing in the way of a bigger food truck revolution?
K.A.: The city makes things extremely confusing. Even if LI makes the process to getting a business license simple, they are so backed up with mail that you can’t mail an application in without waiting 4 months. But you can go to the municipal services building and get it within a day with paperwork.
A.K.: The bureaucratic obstacles we face on a daily basis are varied. Sometimes we face issues from the PPA. Sometimes we face issues with LI. Other days it’s the Health Dept. As truckers we are inspected sometimes 30 times per year depending on the number of large events we do. Most restaurants are inspected no more than twice per year, if that.
Roxy’s Grilled Cheese trucks have logged many miles and melted a lot of cheese over the past couple of years, making them two of most popular mobile restaurants in Boston. Now, owner James DiSabatino wants to expand the business by staying put; he is planning to open a brick-and-mortar version of Roxy’s in September, following the lead of some other local food truck companies.
“It’ll be so great to have something that doesn’t break down on you,” DiSabatino said. “Something where you can put the key in the door, unlock it, and open.”
The new Roxy’s will be located at 485 Cambridge St. in Allston’s Union Square, an area that is already home to restaurants such as Lone Star, Deep Ellum, and Grasshopper. DiSabatino, 25, said he plans to double Roxy’s staff by adding about 20 employees.
“The whole purpose is for this place to act as our truck commissary and our brick-and-mortar spot at the same time,” he said. “The two will run out of the same space.”
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DiSabatino said he expects the restaurant’s menu offerings to be “in the same vein” as what’s offered on his food trucks, including Green Muenster Melt: muenster cheese, homemade guacamole, and applewood bacon.
“This [restaurant] literally gives us more room to be creative, more fun, and more consistent all at the same time,” he said. “It will also be a bit more predictable, and I could really use that right now.”
Roxy’s will become the latest in a growing line of nomadic restaurants in the Boston area that have opened — or plan to open — permanent locations.
Clover Food Lab started as a single truck at MIT in 2008 and has grown to seven trucks in Boston, Cambridge, and Burlington.
Last year, it added two restaurants, both in Cambridge, and expects to open three or four more this year, including two in the next month — in Burlington and Brookline Village.
“The original idea behind the truck was to use it as a test ground to prototype a menu for a brick-and-mortar restaurant,” said Lucia Jazayeri, communications director for Clover, which features fresh, simply prepared foods.
In the beginning, Jazayeri said, Clover expected to operate out of a truck for only six weeks before moving to a permanent location. But when the truck stopped running, customers clamored for it to return.
“We never thought the trucks would be the thing,” she said. “We were always focused on restaurants and really still are, but trucks are a good way to test a menu because you have the chance to get to know customers and experiment, without the large overhead of a restaurant.”
Bon Me, a Vietnamese food truck, also opened a restaurant of the same name in Cambridge’s Kendall Square earlier this year, and the Chinese-American truck Mei Mei Street Kitchen plans to open a restaurant in late June near Boston University.
“Food trucks are the perfect incubator for food-service professionals to move their business along,” said Ron Sarni, the president and founder of Boston Food Truck Alliance, a trade organization.
“The restaurant industry is very high risk. Most don’t make it, and this is a solid way for people to have proof-of-concept and figure out what they need to do in a brick-and-mortar.”
Sarni said food trucks are also a good way for restaurants to increase brand recognition, which is why other local establishments such as Area Four in Cambridge or Paris Creperie in Brookline have launched food trucks based on their well-established restaurants.
“It’s more beneficial for a brick-and-mortar to launch a food truck than vice versa, just because it’s such a great bang for your buck in branding,” he said.
“This is not a trend; this is the evolution of the restaurant business.”
DiSabatino said he realizes part of Roxy’s attraction is the way the food is served, from a vehicle parked on a street. Taking that out of the equation, he said, is a risk.
“It’ll be a challenge to take the brand and experience and convert it to brick-and-mortar experience,” he said. “But we haven’t reached our potential brandwise or aesthetically yet, and I think it could finally come into its own here. I have a good feeling about it.”
The 2013 SoWa Open Market will feature its usual open market, vintage market and farmer’s market, and this year, will include an expanded lineup of food trucks, featuring more than 35 different food vendors and restaurants on wheels. The market opens for the 2013 season on Sunday, May 5th.
The open market, which will be celebrating its ten year annivesary this year, is open every Sunday from May through October from 10 a.m. to 4 p.m. with several different locations up and down Harrison Avenue in the South End’s SoWa district.
The food trucks will be parked at the Trolly Building at 540 Harrison Ave. from 10 a.m. to 4 p.m. on Sundays.
Food Truck Lineup:
- Area Four Food Truck
- Away Cafe
- Baja Taco Company
- Benny’s Crepe Cafe
- Big Moe’s M M Ribs
- Biryani Park
- Bon Me
- Boston Italian Ice
- Boston Shuckin Truck
- Boston Super Dog
- Boston’s Baddest Burger
- Clover Fast Food
- Del’s Lemonade
- Frozen Hoagies
- Fugu Truck
- Go Fish
- LOBSTA LOVE
- Mei Mei Street Kitchen
- Mother Juice
- Culinary Cruisers
- Paris Creperie
- Roxy’s Grilled Cheese
- South End Chef
- Swirled – Gourmet Soft Serve Truck
- Taco Party
- Tenoch Mexican
- The Bacon Truck
- The Chicken and Rice Guys
- The Chubby Chickpea
- The Coffee Trike
- The Cookie Monstah
- The Dining Car
- The Froyo Truck
- The Taco Truck Boston
- The Whoo(pie) Wagon
- Trolley Dogs
- VESTA Moblie Wood-Fired Pizza
Which SoWa food truck is your favorite? Which new one can you not wait to try? Tell us in the comments.
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