Food Truck Festival, Fun Food Friday is happening at The Plaza on Lakewood at 8911 Lakewood Drive behind CVS between 5 and 8 p.m. Friday, May 3.
Sonoma County’s favorite food trucks, including Chicago Style Hot Dogs, Bun Slinger, Awful Falafel, Fish On! and Foxy Cupcakes will be on hand.
Medical and business professionals in The Plaza will open their doors to public tours. There will be kids’ activities, raffles, and the Windsor High School cheerleaders and the school’s mascot “Jaggie” will attend the event.
By Susan Frick Carlman
April 25, 2013 9:16PM
Updated: April 26, 2013 12:32PM
Food cart operators are likely to remain a presence in downtown Naperville this summer — though it still could be their last.
After wrestling with the issue for several months, members of the Downtown Advisory Commission Thursday voted to ask the City Council to allow the two vendors now selling hot dogs and barbecue to keep working past the scheduled mid-summer expiration of their permits, through the end of the year.
Then they’ll resume the wrestling.
Commissioners will recommend that two other permits that have been granted, but are not being used, be suspended. The policy will be revisited again next year.
As she presented the staff’s most recent suggestions for tweaking the policy to address assorted concerns, community planner Allison Laff told the advisory commission that while the sale of food late at night is generally more palatable to existing business owners than lunch-hour vending, which also is allowed under the granted permits, the idea somewhat conflicts with the vision in the downtown plan and is thought by some to be at odds with the city’s image as a family-friendly place.
“There is, we’ve found, limited support from the downtown business community for the downtown vending program as it is,” Laff said.
Christine Jeffries, president of the Naperville Development Partnership, reiterated her opposition to the mobile vending practices, especially late at night. The vendors may sell food from 11 a.m. to 3 p.m. daily and from 10 p.m. to 1:30 a.m. nightly, and until 2:30 a.m. on Friday and Saturday nights.
Although she acknowledged the restaurant owners have not been consulted by the city or the commission formally, Jeffries said of the 45 downtown restaurants, 21 serve food until 11 p.m., and nine keep their kitchens open later.
“I just want to point out that there are businesses, brick and mortar, operating and serving food” at the time when the mobile vendors serve, Jeffries said. “Quite a few of them.”
Other advocates for the business owners also aired qualms about the vending program. Merchant Joe Costello said he could find no compelling reason to allow it, and that it brings no benefit to the downtown brand.
Katie Wood, executive director of the Downtown Naperville Alliance, echoed that perspective.
“I do not feel that having downtown vendors adds to the ambiance of the downtown,” said Wood, who was representing Mike Evans, president of the Naperville Area Chamber of Commerce. Along with Jeffries, Costello and commercial property owner Dwight Yackley, Evans last month voted to discontinue the vending program. The motion failed with a 4-4 vote.
Others see the food carts as a positive thing, however.
“I think the market has spoken as to whether they’re a good idea or not,” said Joe McElroy, a City Council member, who thinks it’s a good idea to offer bar patrons a quick bite before they head home. “They’re doing quite well.”
Responding to assertions that late-night patrons can behave badly, McElroy said there are often problems at Five Guys, which also serves late, that bring out police.
“I have a problem with that,” he said.
Naperville North High School student Austin Hansen, a nonvoting commissioner, said he asked police Chief Bob Marshall about similar troubles in the areas where the street vendors work, and the chief reported there had been none.
Connor McGury, a Naperville Central student who also sits on the commission, wants to gauge the residents’ sentiments on the matter.
“I think it’s more important to ask the public what their opinion is before we ask the restaurant owners what they think,” said McGury, who also thinks the food carts are a plus, but wants the restaurateurs to have a chance to weigh in, too. “It’s cheap, it’s easy and it’s on the go. And that’s how our country is now.”
Commission member and City Councilwoman Judy Brodhead said the brick-and-mortar food merchants are abundantly represented on the commission.
“Maybe over-represented, if we’re thinking about the whole town,” Brodhead said. “I have a very hard time believing somebody selling hot dogs, somebody selling ribs can put Five Guys out of business.”
She added that she doesn’t see the logic in the undue-competition argument.
“I think we’re worrying too much about it,” she said.
Commission chairman Steve Rubin asked rib vendor John Singleton how much he brings in on a good night working his cart in front of the Chicago Avenue parking deck, and Singleton said maybe $250-$300. Rubin agreed it’s not much of a threat to most of the downtown restaurants.
“We’re talking about $300 an evening,” said Rubin, who noted many cities have found success in allowing both forms of commerce. “It seems to be a symbiotic relationship that works.”
Jeffries also appeared displeased that when Joe Hornbaker asked to be allowed to sell his Joey’s Red Hots at the Riverwalk and Main Street late at night instead of Fredenhagen Park, where he is currently required to operate for both shifts, his request was granted.
“So he would be across from Sullivan’s day and night?” she asked.
McElroy didn’t see the logic to that argument, saying, “There’s not many times that I’ve gone out of this building and said, ‘I was going to go for a steak but hey, I think I’ll get a hot dog instead.’”
PROVIDENCE, RI (WPRI) – Lupe Aguilar has big dreams for his shining silver food cart but he put personal profits on the back page of his somewhat unorthodox business plan.
The former radio personality gave us a hands-on tour of the stainless steel, kitchen on wheels as he told us he was born to help. Although, as a child, he needed the help. His parents gave him up as a ward of the state in California when he was 5.
“When something like that happens, “ the smiling Aquilar says with a clap of his hands. “You grow up really fast. At 5, right after that, I felt like I was instantly 20.”
He credited foster families with raising him. Right out of high school, he traveled the country, settling in Rhode Island. After 10 years as a DJ and marketing maven, he’s now focused on combining his desire to help with his business sense. It’s called The Sammys Kitchen Project .
“It’s a good model that will work,” he explains. “For this and maybe other things too.”
The goal is to fire up his food cart to compete with the growing number of food trucks out there already. He plans on selling hot dogs at first but he wants to eventually expand his compassionate cuisine.
“But the money we make, 100 percent, will be donated to a charity,” he says.
He bought the cart with donations and the hopes to one day grow from two wheels and a hitch to an actual truck and maybe even something grander than that.
‘The plan is, depending on how much money is raised, pick 1 or 2 charities a month and literally just write a check at the end of the month.”
After displaying the potential of his cart and it’s built in grill, fridge, sink and containers, Aguilar is on the go with his friend Ed Brady, posting fliers on Thayer Street utility poles. But not your typical fliers. Instead of advertising rooms for rent or get rich quick schemes, the page sized posters advertise positivity. The tabs that usually hold phone numbers, offer things like hope and kindness.
He thinks it’s a message that fits in with the tragic, explosive negativity from the Boston Marathon bombings.
“It’s times like this,” he says. “Ironically, people become more positive and we get closer and I think that’s the essence in itself. We’re here together. We’re in it together. We’re one big family.”
Aguilar expects to be serving that extended family and paying it forward by Memorial Day weekend.
WILKES-BARRE – A Hanover Township woman wants to bring a food cart to downtown Wilkes-Barre, but city council members didn’t have much of an appetite for the idea.
Nicole Dante pitched the proposal to council during its meeting Thursday. Dante said she wants to sell hamburgers and hot dogs on Public Square during bar hours.
“Mobile food vending is one of the hottest things since bacon,” Dante said. “I think this is a great opportunity for a young, low-budget entrepreneur such as myself to launch my own business.”
The city has an ordinance banning cart businesses from operating after 6 p.m., which means council would have to create new legislation in order for Dante to open her business. Councilman Tony George said operating on Public Square would also be a problem because the park is closed after dark.
“We’re going to have to do a little research on that,” said council Chairman Bill Barrett. “It might be a difficult thing to do. It’s a city-wide thing first of all, and there’s some concerns about the businesses already here.”
Dante said her business wouldn’t interfere with existing ones because most restaurants and bar kitchens aren’t open that late.
After the meeting, Mayor Tom Leighton said the city is still investigating LAG Towing, the city’s towing contractor accused of improperly billing customers. He wouldn’t say when that investigation would be complete, however.
Leighton also declined to answer questions on whether outside law enforcement agencies are investigating LAG Towing owner Leo Glodzik III and if he’d been interviewed by investigators. In February, an FBI agent delivered a subpoena to Leighton’s office seeking police records related to LAG Towing.
“The investigation on our side is ongoing, and whether other law enforcement agencies are conducting (one), we’re not made privy to that information,” Leighton said.
PHOENIX, AZ - Food trucks have turn a tack in a fabric of downtown’s culinary culture, a flourishing marketplace in a fast expanding attention that pairs outside-the-box creations with mobile eateries.
As food trucks arise in recognition and number, many have banded together over a past dual years to emanate the Phoenix Street Food Coalition.
The coalition’s categorical idea is to move food vendors, internal businesses and a village together and to strew light on how travel food can assistance cities and internal businesses.
Brad Moore, owners of a food truck Short Leash Hot Dogs and chair of a coalition, pronounced he and his wife, Kat, wanted to emanate an organisation that would capacitate all a like-minded people in their attention to rope together and have strength in numbers.
“(We) wanted a kind of energy in numbers and a voice form deal,” he said. “We have a flattering grave classification now. We have bylaws and we have focus mandate for people to turn members.”
He pronounced a coalition, founded in Aug of 2010 and done adult of during slightest 54 trucks, wanted to be a business that was about ancillary other tiny businesses.
“One of a mandate is that 30 percent of a menu has to be sourced locally or during slightest something that is done from scratch,” Moore said.
In further to sourcing locally, members have to contention their menu and a list of a vendors they use in sequence to apply.
“They can use internal farms or internal beef shops or internal bakeries that they work with to provide some of their products,” Moore said.
Scott Schraml, owners and owner of Mojo Bowl, that is partial of a coalition, pronounced he thinks it’s critical to source products locally for a same reason he hopes people would buy from him—it keeps everybody going.
“We’re local, we’re not franchises or large companies,” he said. “We’re small mom and cocktail operations and we wanna keep it all in a family so to say.”
Find a whole essay by Chantelle Patel at DowntownDevil.com here
The internet is full of fanciful contribution about all from stream events to a history basket weaving. Because of this, as we investigate for a daily calm on food trucks, food carts and travel food, 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 territory patrician “Did You Know?”
For today’s Did You Know fun food contribution we will demeanour during Pigs in a Blanket.
- The initial created record of pigs in a sweeping occurs in Betty Crocker’s Cooking for Kids in 1957.
- April 24th is National Pigs in a Blanket Day.
- Pigs in a sweeping are also famous as devils on horseback, kilted sausages, and wiener winks.
- They are typically tiny in distance and can be eaten in one or dual bites. For this reason, they are customarily served as an appetiser or hors d’oeuvre or are accompanied by other dishes in a ‘main course’ territory of a meal.
- In a United Kingdom, pigs in blankets are tiny sausages, or chipolatas wrapped adult in bacon.
- Pigs in a sweeping are customarily opposite from sausage rolls, that are a larger, some-more stuffing object served for breakfast and lunch in tools of Europe, Australia, New Zealand, and, some-more rarely, a United States and Canada.
Pigs in a Blanket Facts We Missed
Please feel giveaway to let us know if we might have missed some 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 Pigs in a Blanket
Laura HahnefeldSigsigBrian and Margita Webb have been espousing the virtues of Filipino street food via their food truck Hey Joe! since it hit the streets in 2011. Now it’s time for their close-up.
The Webbs’ Hey Joe! will be one of four food trucks featured on Eat Street, the new show about street food on the Cooking Channel hosted by comedian James Cunningham.
Here’s what Hey Joe! (and street food) fans can expect — and when they should tune in.
Promising to be a “lip-smacking celebration of North America’s tastiest, messiest and most irresistible street food,” the premiere of Eat Street, called “Meat New Friends,” is described as such:
“First up, Eat St rides into Miami, Fla., to get our Mojo on the Go, a big eats truck from the Bayou serving up a ‘Gator Tail Basket, Curry Peanut Frog Legs and a mean Smoked Brisket Sandwich. Next we hop on over to Las Vegas, for some sumptuous Sliders from the Sliding Thru truck, where two hipsters reign supreme with tasty items like their Pulled Porky and a Pep Pep. Then we park up at Sanguchon in San Francisco, for some five-star Peruvian cuisine sampling Pollo a la Brasa and Lomo Saltado. Finally we high tail it to Phoenix, where the Hey Joe truck is bringing an arsenal of traditional Filipino cuisine to the streets firing off dishes such as Sizzling Pork Sisig, Deep Fried Pork Belly and even a unique Fertilized Duck Egg”
Brian Webb tells me there’s also a brief moment showing he and Margita eating balut, the Filipino delicacy of a fertilized duck embryo that’s boiled and eaten in the shell.
You can see Hey Joe! on Eat Street on Friday, April 26, on the Cooking Channel. Go to the Cooking Channel’s website or see your local cable guide for times and channel information.
, Phoenix, AZ
Food trucks have become a stitch in the fabric of downtown’s culinary culture, a growing market in a rapidly expanding industry that pairs outside-the-box creations with mobile eateries.
As food trucks rise in popularity and number, many have banded together over the past two years to create the Phoenix Street Food Coalition.
The coalition’s main goal is to bring food vendors, local businesses and the community together and to shed light on how street food can help cities and local businesses.
Brad Moore, owner of the food truck Short Leash Hot Dogs and chair of the coalition, said he and his wife, Kat, wanted to create an association that would enable all the like-minded individuals in their industry to band together and have strength in numbers.
“(We) wanted the kind of power in numbers and the voice type deal,” he said. “We have a pretty formal organization now. We have bylaws and we have application requirements for people to become members.”
He said the coalition, founded in August of 2010 and made up of at least 54 trucks, wanted to be a business that was about supporting other small businesses.
“One of our requirements is that 30 percent of the menu has to be sourced locally or at least something that is made from scratch,” Moore said.
In addition to sourcing locally, members have to submit their menu and a list of the vendors they use in order to apply.
“They can use local farms or local meat shops or local bakeries that they work with to purvey some of their products,” Moore said.
Scott Schraml, owner and founder of Mojo Bowl, which is part of the coalition, said he thinks it’s important to source products locally for the same reason he hopes people would buy from him—it keeps everyone going.
“We’re local, we’re not franchises or big companies,” he said. “We’re little mom and pop operations and we wanna keep it all in the family so to say.”
Schraml said he sources products used in his salads and parfaits locally.
“Not everything is 100-percent sourced,” he said. “But at least a portion of it is, like the granola which is made by Laura’s Gourmet Granola in Tempe.”
Moore said Short Leash uses some local meat shops and local farms to create their popular menu of hot-dog creations.
“Just kind of a variety of different things,” he said. “Like sometimes you will have some seasonal things that will be available to you, so you use things like that based on seasonality and what’s available.”
He believes that people underestimate not only the marketing power behind sourcing locally, but also the relationships that are forged through it.
“It’s kind of a win-win for everybody and obviously the more local business we support, the stronger economic impact that occurs,” Moore said.
Gwen Smith, owner of one of the coalition’s newest trucks, Smitty’s, said it’s very important for her to use fresh, local products.
“Everything I cook is fresh,” she said. “The chicken is grilled. I use fresh herbs and veggies and no frozen food.”
Moore said the coalition wanted to build and focus its organization on this small niche market for aspiring entrepreneurs and restaurateurs, which is why one of the other requirements for applicants is that they cannot be a part of a national franchise.
“We’re going to build this organization, so let’s make it about small businesses and let’s try and leverage that,” he said. “We really cater around small, locally owned business and not big national franchises because in my opinion, that’s not what food trucks are about.”
Moore also said that the coalition is continuing to grow and the wait list to be a part of it keeps growing as well.
Smith said she had been trying to become a part of the coalition for almost two months before she was finally accepted.
“We kept trying and taking samples,” she said. “There’s no African-Caribbean food here yet, so I figured, they have to let me in.”
The coalition provides more opportunities for food trucks and creates a larger network to work with, Moore said.
Smith and her husband, who is the namesake for the food truck, run Smitty’s as a catering company and she said it was important for her to be a part of the coalition because she knew the kind of status and opportunity it would give her business.
Schraml agreed, saying, “The Phoenix Food Truck Coalition is the premiere food truck group and the best of the best are a part of this group. I wanted to be in a situation where I would have the greatest exposure.”
Contact the reporter at Chantelle.Patel@asu.edu
Food trucks have transformed from oddity to commodity in recent years, and on Saturday local residents can discover why first-hand.
For the second consecutive year, food trucks will invade downtown Frisco as part of the Frisco StrEATS gourmet food truck and music festival. The event will include food trucks that serve a wide variety of options, ranging from ice cream sandwiches to hot dogs to gourmet vegetarian food and everything in between.
The event is being hosted by the Frisco Main Street Merchant Association with the goal of attracting people to downtown. If last year’s event was any indication, it will be successful at that goal.
Between 3,000 and 4,000 attendees were estimated to have attended last year’s event, and this year’s iteration is planned to be much larger, said JoAnn Fritz, an organizer of the event.
“Last year we actually didn’t know how popular it would be, so we’ve made sure to increase our space by a tremendous amount,” said Fritz, vice president of the Main Street Merchant Association. “We’re hoping to double [the amount of attendees from] last year.”
With the expected increase in attendance comes a quadrupling of the amount of space the event will use. Last year the event only took up a single street, whereas this year will take up nearly an entire block — between Main, Elm, 3rd and 4th streets.
Organizers made sure to get a wide array of trucks, but they also made sure to invite vendors that would compliment what’s already offered downtown.
“We really made sure not to get anything that would compete with local restaurants,” Fritz said. “There’s a Korean taco truck, but it’s totally different than Manny’s Tex-Mex Grill, for instance. We tried to be very cognizant of the local restaurants in the area. Part of that is because we’re hoping [event attendees] will want to go to local restaurants and eat at those places as well.”
Food isn’t the only thing on the menu, however. A game truck will be on hand, a classic car show will take place, live musical acts from Frisco’s School of Rock will be performing and children’s activities will be available.
In addition to live musical performances, a DJ truck will also be at the event. Attendees are welcome to bring lawn chairs and blankets to sit down and enjoy the festivities while musical acts or the DJ truck is performing.
Besides the activities, attendees can also help contribute to a noble cause, as Frisco Family Services will have a van at the event accepting nonperishable food items and cash donations. Those who donate will be entered to win prizes including Dallas Stars and FC Dallas tickets, signed memorabilia and more.
Ann Keady, owner of the Cajun Tailgators food truck that will take part in Frisco StrEATS, said the only downside of the event is that it isn’t more frequent.
“We were at the event last year, and it was great to go to Frisco — we normally aren’t allowed to sell there,” she said. “It’s a once a year event we get to go to Frisco, and it seems to go very well; we sold out last year. We’re actually hoping they’ll hold it more than once a year.”
Sales from nine gourmet food trucks along with hot dogs and Italian ices, music performed by Westlake High School bands and the support of more than 2,000 people were expected to have raised $25,000 for school music programs at a fundraiser Sunday at Conejo Creek Park in Thousand Oaks, according to a booster club member.
“It’s a fantastic program we’re supporting, and each year we have to raise about $100,000 for the program,” Susan Cotton said.
Some items the money will help fund are sheet music, bus transportation and teachers pay, Cotton said.
Band director Brian Peter said the fundraiser also operates as a social affair.
“When we raise money, it’s good to have events where it brings the community together and they can spend time together as families and come hear the work the students have been doing,” Peter said.
Many who did not have children at the school attended the event Sunday, such as Robert Slama and his girlfriend, Brandi Cole, who were with their cocker spaniel.
“We bought tickets from one of the students outside one of the local grocery stores and thought we’d check it out and support the event,” Slama said.
“And eat food,” Cole said.
Jeremy Kemp won free ice cream tickets spinning the Food Truck Wheel of Fortune.
“We’re here today to support the Westlake High School band and color guard,” Kemp said. “My family and I grew up locally in the area and have family who went through the band program here and realize funding is tough, so anything we can do to help.”
Jacob Walker, 18, president of the Instrumental Music Council and a musician in the program, helped organize the more than 100 student volunteers and children’s carnival.
“The arts have had the greatest impact on my life. If we don’t support the arts, they’re going to die, and we will lose so much passion and beauty in the world and opportunity for growth,” he said.
Abigail Cohen, 10, and 9-year old best friend, Sammy Wildman, were playing a ring toss game.
“I’m not the best at it,” Abigail said. “But it’s fun. I’m going to eat, too. After all, it’s a food truck thing, and that’s the point.”
Brian Scanlon, a professional touring and recording musician, has a 15-year old son, Avery, who plays guitar at the school. The father said music programs and band directors molded his formative years.
“A program such as this gives the students a great place to become better at music,” Scanlon said. “It grounds them in a program where they can be busy at something artistic, be part of a group and develop as young musicians.”
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