New York food cart hooks up to the grid. [Photo by Simply Grid]
Almost anything can be run on electricity these days. Add to the list, now, even New York City’s numerous food carts.
In a new pilot program, street vendors are testing out “grid-powered” electrical connections as an alternative to the noisy, polluting generators they typically use to run their carts, Gothamist reports.
The hardware is being supplied by Simply Grid, a company specializing in “on demand” services involving public access to electricity.
It launched similar electric food-cart pilot programs in Atlanta and Austin earlier this year. New York’s program is sponsored by the Mayor’s Office, the city DoT, and local utility Con Edison.
To keep New Yorkers supplied with hot dogs and falafel, Simply Grid installs a pedestal on the street that vendors plug into using the cords that normally attach to their generator.
The pedestals have built-in metering controllers that connect wirelessly to Simply Grid and to the vendor’s smartphone, allowing each vendor to turn on the service with a tap.
“We accept SMS text messages for outlet control too,” notes the company’s Michael Dubrovsky, “so vendors without smartphones can still use the service.”
Simply Grid estimates that switching from generators to grid electricity could reduce carbon dioxide emissions by 9 metric tons a year.
It also says its system will save vendors money by eliminating the need to buy fuel for the generators.
One thing is certain: New York streets would be (a little) quieter without constantly running food-cart generators.
With food-cart vendors hooking up to the grid and New York cabbies testing out electric taxis, who knows what will go electric next?
The internet is full of fanciful contribution about all from stream events to a story basket weaving. Because of this, during a investigate for a daily content, we event on some equipment of believe that we only did not know. We have motionless when these fun contribution cocktail up, that we would share them with a readers in a new territory patrician “Did You Know?”.
For today’s DYK fun contribution we will demeanour during Wiener Schnitzel.
- The nomination “Wiener Schnitzel” initial seemed in a finish of a 19th century, with a initial famous discuss in a cookbook from 1831. In a renouned southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitze.
- The Wiener Schnitzel is a inhabitant plate of Austria.
- September 9th is National Wiener Schnitzel Day.
- The thought of tenderizing a square of tough beef by pulsation it is clear in a oldest corpse of a story of man. However a Romans left justification of excellence of a skinny cut of beef dredged in breading and boiled in a 1 century BC by Apicus.
- A renouned movement is done with pork instead of veal, since pig is cheaper than veal (usually about half a price). To equivocate blending adult opposite products, a Austrian and German food committees have motionless that a “Wiener Schnitzel” contingency be done of veal.
- Wienerschnitzel is an American fast food chain founded in 1961 (as “Der Wienerschnitzel”) that specializes in hot dogs, yet is now expanding to other items. Wienerschnitzel locations are found primarily in California and Texas, yet others are located in Arizona, Colorado, Illinois,Louisiana, New Mexico, Nevada, Utah, and Washington state. There is also a store in Guam.
Wiener Schnitzel Facts We Missed
If so, greatfully feel giveaway to let us know in a criticism territory below. We always adore to supplement to these lists. If we can determine that a contribution is only that, a fact, we will give a reader credit in a article.
Reference: Wikipedia: Fun Facts about Wiener Schnitzel.
The food trucks, set up at 4101 Admiralty
Lane, offer a full lineup of food from a variety of culinary styles. The
event runs from 5-9 p.m. and is dog friendly.
This week’s food truck lineup for Thursday, Sept. 5 is:
- Great American Burger
- Gourmet Genie
- Wicked Kitchen
- Ragin Cajun on Wheels
| Soul Food
- City Dogs
| Hot dogs/ Sausages
- An Nam
- The Beignet Truck
- Rolln Lobster
For more information on the event and to see future food truck lineups, visit the event’s page on the Lotmom website.
A bead of sweat runs down Shera Brown’s face as she flips a burger on a tiny grill.
The sun beating down overhead has transformed her stainless steel food cart into a coffin-sized oven, but Brown happily plops the burger into a bun and slathers it with chili.
A man outside the cart accepts the warm foil-wrapped package from her gloved hands. “That’s breakfast,” he says with a smile as he forks over a handful of $1 bills.
“Of champs!” Brown replies, laughing as though she’s known the man for years, instead of only weeks.
Brown, a Whitehall Township resident, is a relative newcomer to Allentown’s street-vending community. She’s had her cart, Queen B’s New York Style Hot Dogs, sitting in the shadow of the city’s new arena complex on Seventh Street for just about a month, and so far, she’s owned the block.
Queen B’s attracts a steady mix of construction workers taking a break from their work at the nearby $272 million arena complex and locals grabbing a bite as they wait for buses at the LANTA terminal.
But Brown is expecting more competition. Allentown officials say they have seen increased interest in street vending licenses in recent months, likely as a result of the development going on in the city’s downtown.
When the new arena complex is completed in fall 2014, city officials expect more than 700,000 people to visit Allentown’s downtown annually for hockey games, concerts and other events. That’s a lot of mouths for vendors to feed.
“There’s a lot of exciting opportunities right now,” said Shannon Calluori, operations manager for the city’s Department of Community and Economic Development. “Food vending is one of many.”
A potential increase in vendors is something officials welcome. Other large cities like Philadelphia have vibrant food vending scenes, but right now, there are only four active vendors using licenses in Allentown, Calluori said.
At the same time officials would like to stay ahead of the issue. Last month, Allentown City Council passed an extensive new street vending ordinance prepared by the administration that consolidates the city’s vending regulations.
Until now, vendors on Hamilton Street abided by one set of rules, while the rest of the city’s vendors were governed by another. With the new legislation, the rules will be consistent between the two.
In some cases, the standards will be a little stricter. As Hamilton Street vendors did before, all city vendors will now have to appear before a review committee to get a vending license. During that meeting, applicants have to present a plan for the type of foods they will serve, a fixed location for their cart and the hours and design of their proposed operation.
Officials also tightened up the process to suspend or revoke licenses for vendors who aren’t complying with the rules. A hearing and appeal process will be available.
Vendors will pay a $50 fee to apply and $250 for a vending license if they are approved. Health and business licensees also are required to operate a food cart. Vendors must pay Occupational Privilege Tax for all employees.
Protections built into the old Hamilton Street ordinance for existing restaurants also are part of the new law. Vendors won’t be able to operate on a sidewalk without written approval of the property owner responsible for maintaining that sidewalk.
Despite the added competition food carts would bring, vendors would not be unwelcome, said Rich Fegley, co-owner of Brew Works on Hamilton Street. If there’s enough demand for sodas and pretzels on the street, then Brew Works — and more likely Burrito Works, which is also owned by the Fegleys — will need to step up to compete, he said.
Fegley’s only concern was that merchandise might be stacked outside of vending carts, cluttering the street. He successfully lobbied council to have a provision in the ordinance kept that will prohibit vendors from having exposed stock laying around their carts.
“I want to see the city take in revenue for these permits,” Fegley said. “They should be able to collect tax from vendors, so I wouldn’t want to stop it … I just want it to where it’s not a dump.”
Fegley likened the business climate around the future arena to an ecosystem. It will all work itself out, he said.
Where’s the best place to eat in New York? How about Paris or London? The answer, it turns out, is the same for all these places: Right on the street.
That’s what celebrity chef Susan Feniger maintains. “I believe that in any country, what you see and taste on the street is the best food you’ll find …,” she says.
I don’t disagree. Sure, I enjoy restaurants, but nonetheless I’ve eaten some great food strolling down a bustling street, seated on a bench in a city square or browsing through a bazaar.
Paris is a case in point. The city that invented haute cuisine has plenty of wonderful bistros, brasseries and temples to gastronomy, and I’ve loved my visits to any number of them. Among my fondest memories of the City of Light are the dinner beef sandwiches peddled by street vendors in the Latin Quarter on the Rue la Harpe in the shadow of Notre Dame Cathedral.
So it is with every other place I’ve been. Whether it be the frites of Brussels, the pizza sold by the slice in Rome, the fish and chips of London, the shawarma of Istanbul, the currywurst of Berlin, the pretzels of Philadelphia, the sausages of Nuremberg, the hot dogs of New York City or the fry bread of Tucson — these have been among the best foods I have eaten.
That’s not to say that street food always approaches gourmet quality. Some of it can be off-putting, unsafe, or worse, pedestrian. While I enjoyed street food in Beijing, for example, I never could work up the courage to eat one of those whole sparrows on a stick. And I learned long ago to avoid ice cream on the streets of Mexico City. It’s usually delicious, but there are consequences.
By and large, street food rivals what you find in restaurants, plus it connects you more closely with a country’s culture than the typical tourist trap. Certainly eating food off the street is a venerable practice. It goes back thousands of years, at least to Ancient Greece and Rome. Then, before the invention of the restaurant, most people did not have access to a kitchen, so food vendors catered to the hungry. The tradition has persisted right up to the present time, when some 2.5 billion people daily eat street food.
Street food lately has undergone something of a revolution as adventurous chefs who don’t want to be burdened by the demands of a traditional restaurant have opted for food trucks that give them the freedom to concentrate on their cuisine.
Moreover, on a recent visit to Los Angeles, where the food truck revolution began, I discovered street food has come full circle. A restaurant there now specializes in street foods from around the world. It’s called simply Street, and one bite of its signature Kaya Toast from Singapore is all it took to confirm my belief that street food truly can be haute cuisine.
Kaya toast is a classic breakfast — and hangover cure — in Singapore, but I doubt you’d find a better version of it in Southeast Asia than this one, adapted from Susan Feniger, chef/owner of Street restaurant in Los Angeles.
1 cup coconut milk
1 cup sugar
3 tablespoons minced ginger
1/8 teaspoon salt
3 egg yolks
2 slices dense white bread
1 and 1/2 tablespoons shaved butter
* Combine coconut milk and 1/2 cup sugar. Stir in ginger and salt, and bring to a boil over high heat. Remove from heat and let steep for ten minutes, then strain.
* Whisk together eggs, yolks and remaining 1/2 cup sugar. Whisk in coconut milk mixture and cook over simmering water for 15-20 minutes until mixture becomes a thick custard.
* Strain into a bowl set over ice water, let cool and refrigerate. Toast each slice of bread on one side and spread two tablespoons of the coconut jam on the unroasted sides.
* Place a thin layer of shaved butter over jam and join slices to make a sandwich. Cut into six wedges and serve with a soft boiled egg drizzled with dark soy sauce and sprinkled with a dash of pepper.
Tom Harte’s book, “Stirring Words,” is available at local bookstores. A Harte Appetite airs Fridays 8:49 a.m. on KRCU, 90.9 FM. Contact Tom at semissourian.com or at the Southeast Missourian, P.O. Box 699, Cape Girardeau, MO 63702-0699.
The Minnesota Twins have launched a food truck that they promise will visit the streets of St. Paul soon.
Taste of Target Field will bring the ballpark’s signature fare — including sausages from Kramarczuk’s, hot dogs from Schweigert, chili from the Loon Cafe and cheese curds — to the street.
Jess Fleming can be reached at 651-228-5435. Follow her at twitter.com/jessflem.
With so many new — and delicious — food trucks hitting the streets of the Twin Cities each summer, it’s almost too tough to keep up. Well, fear not, we’re here to help. Here’s this week’s food truck feature!
Admit it — sometimes you’re tempted to hit up a Twins game just for a ticket to the concession stands. It’s OK. We’ve all been there.
Luckily, the Twins have been working on an idea to bring their incredible food offerings to you. The new Taste of Target Field food truck just hit the streets of Minneapolis on Monday, serving a variety of the delicious ballpark fare we all know and love.
And they’re not stopping with the food. The truck features an audio and video system that will broadcast Twins games whenever possible for a full interactive experience.
Let’s learn more about this Tasty Twins truck.
Owners: The Minnesota Twins
Date the food truck opened: Aug. 26
What kind of food do you serve? The truck serves a variety of food from Target Field — Kramarczuk’s brats, helmet nachos, malt cups, hot dogs from Schweigert, chili from The Loon Cafe, a BBQ brisket sandwich, cheese curds, fries and soon, daily specials.
Price range of menu: From about $4-$13.
Hours of operation: Check their twitter page for updates.
What made the Twins want to have a food truck? “Well, they’re hugely popular in the community so we’re just kind of following that trend,” said Chris Iles, senior manager of corporate communications for the Minnesota Twins. “Also we wanted to take some of the signature items that we have at Target Field and instead of people coming to us at Target Field to get those items, we’re coming out into the community so everyone can try them.”
Tell us a little more about the truck. What kind of features does it have? “It’s a pretty high-tech truck,” Iles said. “It does have the TV … and at some point we’ll be able to broadcast live Twins games from it, when it’s allowed. It’s also equipped to share the radio broadcast.”
How long has this been in the works? “It’s been in the works for about a couple years now,” Iles said. “It was a fairly long process to get the actual truck itself ready. I think the part that took the longest was getting it wrapped. It has tons of crazy graphics, even on top of it, there’s graphics so if a helicopter happens to fly over.”
How did you come up with the name? “Really, that’s the idea of everything,” Iles said.
What was your job before opening the food truck? Food Truck Manager Rob Delmont said before operating the Twins food truck, he was manning his own food truck (Messy Giuseppe) with his brother. He said when this opportunity came, he couldn’t pass it up. “I thought it would be a great opportunity and a lot of fun,” he said.
How did you decide on the menu? “We did some of the staples — the Kramarczuk’s bratwurst is a huge seller and it’s really good. We thought for on-the-go street eats, that would be perfect,” Delmont said. “We have the brisket sandwich, which is smoked at the field. They just decided on some of the things we can easily execute that’s still really, really good stuff on the street. Down the road, we’ll probably test some things here that could possibly be sold at Target Field. So there’s a few things they want us to try, that we’ll try here. We’ve been bouncing around a Walleye Reuben, there’s a couple different burgers, once we’re comfortable with our food then we’ll try some new stuff.”
The kitchen is pretty impressive, as well. Do you have everything on the truck? “Yeah, it’s a full kitchen. It’s better than some kitchens that I’ve worked in at restaurants,” Delmont said, with a laugh.
Where can people find you? “Our thing is Twins Territory and that spans pretty big. We’d like to get out into the community and do some events here and there. Possibly run it during the Twins caravan, depending on the weather and the condition of the roads,” Delmont said.
Can fans find the truck at Target Field during home games? “We’re still working on that,” Delmont said. “Food trucks are supposed to stay within 500 feet of the stadium entrance so for now, we’re abiding by that. We might pull it up for fun and give things out, things like that. But as far as a venue, we’re going to abide by the rules and park at the spots we’re supposed to be parking at.”
What’s your best dish that you serve? “I like the Kramarczuk’s, both the bratwurst and the Hungarian. We have their seasoned sauerkraut, the actual recipe, and it’s really good. It’s really, really good,” Delmont said.
Working in a food truck is quite a different environment. Have you had any crazy stories yet? “Not yet,” Delmont said. “Though we did have … we were setting up to go to an event and we had the back door open and Kent Hrbek was standing there. We were like, ‘Hey!’ And he was like, ‘This is really cool. I could work here.’ And we were like, ‘Anytime, man.’ So that was cool.”
What’s one thing you want people to know about this food truck? “It’s part of the Taste of Target Field, the food is really good,” he said. “If there are games, we’ll have the games going. It’ll be an interactive experience for everyone.”
Catch the Food Truck Feature every week, in the Curiocity column. Know of a food truck you think should be featured? Let us know by leaving a comment below or tweeting your suggestion to @SaraPelissero!
Digital editor- Minneapolis / St. Paul Business Journal
The Minnesota Twins will debut the Taste of Target Field food truck in downtown Minneapolis over the lunch hour Monday.
Taste of Target Field’s menu will feature ballpark fare including Kramarczuk’s sausages, nachos, Schweigert hot dogs, The Loon Café chili, a BBQ brisket sandwich, cheese curds and daily specials.
The truck will also feature a large screen showing televised Twins games, as the Minneapolis/St. Paul Business Journal first reported back in July.
The food truck’s operators, Delaware North Sportservice, and the ballclub have focused on making Target Field’s food and drink among the best in baseball, Twins President Dave St. Peter said in a statement to the Minneapolis/St. Paul Business Journal. “With that mission in mind, the Taste of Target Field food truck is aimed at expanding the reach of those signature menu items across Twins Territory,” he said.
The food truck was outfitted by Chameleon Concessions Inc., whose CEO, Mark Palm, has built more than 50 food trucks at his Plymouth warehouse.
The truck is also available for private events, according to the team’s website.
Check out 103 other Twin Cities food trucks and trailers in the newly updated Minneapolis/St. Paul Business Journal Food Truck Database.
Jim Hammerand reports on Twin Cities breaking business news for MSPBJ.com and manages online features and social media.
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.
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.
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.
SPOILER ALERT: RESULTS OF THE SEASON PREMIERE OF “THE GREAT FOOD TRUCK RACE” WILL BE REVEALED BELOW.
Haven’t seen a Tikka Tikka Taco truck around St. Louis? You might soon. St. Louisans Mike and Shaun Swaleh and their uncle, Sam — call him “Amoo” — got a glimpse of their possible future Sunday night in the Season 4 premiere of Food Network’s “Great Food Truck Race.”
The Swalehs could win a tricked-out truck — spicy orange, with a flame — complete with their own Tikka Tikka Taco logo, plus $50,000, if they make it to Washington, D.C., and the end of the race. (The competition is already over, of course, but let’s play along as if it were happening in real time.)
Tikka Tikka Taco is a purveyor of “modern Indian street food,” with a specialty described as marinated and spiced chicken breast, raita sauce and spinach in a soft taco. (Yum, huh?)
The Swalehs have “zero experience running a food truck,” Mike admitted in the opening. “And while I know in my head the other teams don’t either, they look pretty intimidating,” he added after meeting the competition in the shadow of the Hollywood sign.
They’re competing against seven teams with members including a woman who lost her New Jersey family restaurant in Hurricane Sandy; three guys who make Philly cheese steaks (a.k.a Sambonis); a young woman from Brooklyn, N.Y., who says she loves hot dogs more than anyone on the planet (and sells them as Frankfootas); a baked potato team including an aspiring chef who survived a serious illness; three single moms who make California cuisine in bowls; and two brothers who grew up poor in Hawaii.
The teams were first challenged to “create and serve one meal,” for no less than $20 a plate, in tiny Beverly Hills, which measures just 6 square miles. It was hard to tell who was doing well, and who wasn’t, before host Tyler Florence shut Beverly Hills sales down and told the teams they were moving on to San Francisco the next morning.
Trucks that made more money the first day got a head start on those who made less. Tikka Tikka Taco came in next-to-last, ahead of only the hot dog truck.
In San Francisco, the teams had to come up with entirely new meals and sell them at a permanent food-truck park, competing against established food trucks there. The good news there: Tikka drew one of the longest lines of any competing truck. (And no wonder: “naan-chos,” with Indian flatbread replacing chips? Yum again.)
In the end, the cheese steak truck came in first, with Tikka Tikka Taco in third, rebounding hugely on the second day. Stay tuned to see how they fare in coming weeks.
But the team was a winner even before the competition began, if you ask Shaun, an ex-soldier who dreamed of being a chef. “To be able to (go) to different places and different people and have them tell us they love our food is enough of a reward for me,” he said.
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