In another of the city’s latest efforts to breathe new life into the ailing festival, food trucks are rolling into this year’s Taste of Chicago for the first time in its history.
“The food truck industry continues to build in strength and numbers, and my administration is committed to creating the conditions and opportunities that will allow this industry to thrive, create jobs and support a vibrant food culture across Chicago. This will be a great way for many Chicagoans to get a sense of the excitement of this industry and sample some great food.”
The food trucks will be a boon to audiences taking in concerts at the Petrillo Music Shell in particular, with NBC Chicago reporting attendees can pick up food from the trucks parked just east of the lawn at the pavilion an hour before the shows as well as during performances.
Friday, the mayor’s office also announced the addition of seven new food trucks this summer, including the first three cook-on-board trucks in the city: Jerk, Porkchop and the Salsa Truck, according to DNAinfo Chicago.
The city has had a thorny relationship with food truck vendors as the business model continues to grow in popularity. Several vendors filed a suit against the city for what they allege was a competition-stifling ordinance regulating their business.
After the city approved the mayor’s new food truck ordinance, it took months before a food truck was finally awarded a license to actually prepare food on-board.
Trucks at the Taste will accept the same food and beverage tickets as the other booths at the festival and will serve 3-4 regular-sized items plus two “Taste-sized” portions; the city will take a 25 percent commission on revenues, according to the Sun-Times.
Food trucks can register at the official Taste site through May 15. Tickets to the Petrillo shows go on sale in May.
The Taste of Chicago is July 10-14 in Grant Park.
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In this July 12, 2012 photo, a customer is seen purchasing a drink from the Duck N Roll food truck in downtown Chicago. A proposed ordinance would finally allow food trucks to cook and prepare food but continue to ban them from setting up shop any closer than 200 feet away from restaurants and capping the time they can stay put in one spot at two hours. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 12, 2012 photo, Amy Le, owner of the Duck N Roll food truck, talks to customers about a proposed ordinance governing food trucks in Chicago. The ordinance incorporates regulations and a fine structure that many food truck operators consider unsustainable for their businesses. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 10, 2012 photo, Amy Le, second from left, updates other food truck operators on a proposed ordinance affecting their operations in Chicago. The proposed ordinance would finally allow food trucks to cook and prepare food but continue to ban them from setting up shop any closer than 200 feet away from restaurants and capping the time they can stay put in one spot at two hours. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 12, 2012 photo, customers purchase cupcakes from the Flirty Cupcakes food truck in Chicago. An proposed ordinance would finally allow trucks to cook and prepare food on board. While the trucks are already allowed on Chicago
In this July 12, 2012 photo, Tiffany Kurtz, left, owner of the Flirty Cupcakes food truck, sells to customers in Chicago. An ordinance proposed by Chicago Mayor Rahm Emanuel would finally allow trucks to cook and prepare food on board. While the trucks are already allowed on Chicago
In this July 12, 2012 photo, a young customer eats a cupcake bought from the Flirty Cupcakes food truck in Chicago. A proposed ordinance would finally allow food trucks to cook and prepare food but continue to ban them from setting up shop any closer than 200 feet away from restaurants and capping the time they can stay put in one spot at two hours. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 10, 2012 photo, a food truck operator holds flyers printed to rally support in Chicago. Many food truck operators are concerned that a new ordinance on food trucks proposes regulations and fines that they deem to be unsustainable for their businesses. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 12, 2012 photo, food trucks gather to rally support from the public against elements of a new ordinance governing food trucks which they feel are unsustainable for their businesses in Chicago. The proposed ordinance would finally allow food trucks to cook and prepare food but continue to ban them from setting up shop any closer than 200 feet away from restaurants and capping the time they can stay put in one spot at two hours. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 12, 2012 photo, a customer signs a petition on the Duck N Roll food truck, right, arguing for the elimination of a proposed ban on food trucks parking within 200 feet of restaurants in Chicago. The proposed ordinance would finally allow food trucks to cook and prepare food but continue to ban them from setting up shop any closer than 200 feet away from restaurants and capping the time they can stay put in one spot at two hours. The full City Council could vote on the proposal as soon as next week. (AP Photo/Sitthixay Ditthavong)
In this July 12, 2012 photo, Leah Wilcox packs up her Babycakes food truck after selling to customers in Chicago. An ordinance proposed by Chicago Mayor Rahm Emanuel would finally allow trucks to cook and prepare food on board. While the trucks are already allowed on Chicago
This spring, you can bet there are plenty of entrepreneurs out there who are thinking about starting their own food truck here in Portland, now that city regulations allow it.
Karl Deuben and Bill Leavy have been trying to get their truck ready for a late May launch. For them, this isn’t going to be just another fad. The two chefs have worked at both Hugo’s and Miyake, two of the best restaurants in town, and they plan on making some serious food in their truck as well.
“We don’t want to make tacos or odd things,” Deuben said.”We want to be able just to cook, and this is an opportunity for us to do that. It was hard for us to find a brick-and-mortar location we really wanted to establish. This allows for a lot of freedom. There are a lot of restrictions in town, but it allows us to be mobile and take our kitchen to a catered event or to a farm and execute the same type of product that we provide to our customers on the street. We can do that at their house, at a farm, or anywhere else. That’s actually quite appealing.”
The truck will initially be parked by Tandem Coffee Roasters and Bunker Brewing in East Bayside, where they will serve breakfast and lunch at least five days a week.
Deuben says the food will include simple breakfast and lunch sandwiches, and hand pies made with a pierogi-based dough (using Maine potato flour) and three different fillings.
“It will be smaller than a traditional Cornish pasty, but very similar in nature,” he said.
Deuben made a prototype cheeseburger hand pie out of the Good Shepherd Food Bank’s new food truck last week at the organization’s annual dinner. Here’s what it looked like:
Deuben (right) and pal Rob Evans (left), owner of Duckfat, also made an appetizer of panelle with fennel, goat ricotta and Duckfat coppa:
Deuben has loved tater tots since he was a kid, and plans to make his own version seasoned with nori seasoning salt to sell from his food truck.
The menu will also include a series of daily breakfast and lunch rice bowl offerings. The rice bowls could have a Japanese flair, or have a southern twist – they’ll reflect a lot of different international and regional cuisines.
“The bowls would be a nice option for us to come up with a daily special or utilize the offcuts we can get from local farms and be able to do something a little bit different in a bowl format,” Deuben said.
Deuben and Leavy will be leasing “home kitchen” space for prep work, storage, etc. from One Fifty Ate’s Josh Potocki in South Portland, and in return they’ll be selling some of his breads on their truck.
The chefs bought their California-style food truck from a family in Rhode Island who had been selling Korean BBQ. It has a flat-top griddle, a double-bay fryolater and a steam table.
“I’ve never used a steam table in my life,” Deuben said, laughing, “so we’re going to have to figure out how to do that.”
The umbrella name for their business will be SmallAxe, which reflects Deuben’s belief that through the diligence of small actions you can accomplish a great goal, like cutting down a large tree with a small axe that’s been well honed and sharpened.
“Our hope is we’ll establish ourselves as good tenants at Tandem and Bunker, and then be asked to go to other businesses and park,” Deuben said.
Before and during dusk concerts during a Petrillo Music Shell, attendees can squeeze food from trucks parked only easterly of a grass during a pavilion. The mayor’s bureau pronounced food trucks will start portion an hour before any unison and offer for a generation of a show.
Trucks will offer 3 or 4 regular-size portions and dual “taste” portions and will accept a same food and libation tickets as other Taste booths.
“The food lorry attention continues to build in strength and numbers, and my administration is committed to formulating a conditions and opportunities that will concede this attention to thrive, emanate jobs and support a colourful food enlightenment opposite Chicago.” -Mayor Rahm Emanuel
Licensed food trucks owners will accept applications commencement subsequent week to attend in a festival. There is no price though trucks will be charged a 25 percent commission. The deadline is May 15. Applications also are accessible on the Taste website.
Tickets for Taste concerts go on sale in May. Seating is $25 per person, and grass seating is free.
Emanuel also announced 7 new food trucks will start portion Chicago this summer, including a initial cook-on-board trucks, Porkchop and Jerk Truck.
He also pronounced a Food Network’s “Great Food Truck Race” will fasten an part in Chicago this June.
Find a strange essay by Lisa Balde and Michelle Relerford at nbcchicago.com here
The Good Shepherd Food Bank has big plans for its new kitchen on wheels, all of them geared to helping the hungry.
AUBURN – There are sizzling sounds coming from the food truck parked just outside the Good Shepherd Food-Bank’s giant warehouse.
Wilfred Beriau, retired chair of the Southern Maine Communty College culinary department, serves appetizers from the Good Shepherd Food-Bank’s new food truck. The occasion was the food bank’s annual gala at its warehouse in Auburn, where the truck was christened by chefs Rob Evans, below left, and Karl Deuben.
John Patriquin/Staff Photographer
Chefs Rob Evans and Karl Deuben in the Good Shepherd Food-Bank’s new food truck.
John Patriquin/Staff Photographer
Additional Photos Below
MANY GOOD HEARTS TEAMED UP TO PUT NEW FOOD TRUCK ON THE ROAD
The Good Shepherd Food-Bank’s new food truck would not have been possible without the help of lots of people in the community who donated their time and money to the project.
Kristen Miale, president of the food bank, says it all began when the organization’s vice president of finance, David J. DiPerri, donated a truck he had once used to run a food business in Kennebunk.
The 1970s-era truck sat in the Good Shepherd parking lot for a couple of years.
“We started to look into it and realized there were a lot of problems with the truck,” Miale said. “It was going to be costly, so we said this isn’t going to work. Then one of our drivers, who obviously knows a lot about vehicles, said someone he knows has a potato chip truck, like a big box truck, that was just completely empty on the inside, who was willing to give it to us for just a couple of hundred dollars.”
That driver, Dan Tower, says they actually bought the truck for $500 — still a bargain — from the Utz snack company.
From there, other businesses either donated their time or gave the food bank steep discounts to help make the food truck happen. The food bank also used some unrestricted donations to help with the renovations.
“We were able to save a lot of money through different companies,” Tower said. “I got deals on everything.”
Lebel’s Heating Sheet Metal in Lewiston sold all the sheet metal and diamond plate for the kitchen at a reduced price.
The service manager at Greeley’s Garage in Auburn “donated $400 in stainless steel mirrors,” Tower said. “They did a lot of work to the truck that we couldn’t do — parts and stuff.”
Rand Ardell of Simmons Ardell Inc. in South Portland did the design work on the truck. The painting was done at a discount by Wagon Masters in Scarborough. AAA in Auburn helped with the fire suppression system.
Tower said they took some of the cooking equipment out of the old truck donated by DiPerri — a fryolater, a flattop and a steamer — and cleaned and reconditioned it for use in the new truck.
The final bill? About $20,000, less than half of what a new truck would cost.
“We’re really proud of it,” Tower said. “Hopefully, it will go out into the community and it will help feed the hungry, you know? It was all teamwork, though. It really was. It took a lot of people to get it done.”
– Meredith Goad, Staff Writer
Rob Evans steps outside for a moment into the parking lot, looking more like a line cook than a James Beard award winner and “Chopped” champion. He has a big smile on his face as he reports that, other than a problem with a water pump, “so far all of it’s running really well.”
“We’re testing out the equipment, trying out the griddle, making sure that’s seasoned right,” Evans said. “Fryolater’s working great. A little bit of prep, and we’re going to be ready on time.”
Evans was at the food bank’s annual gala last Thursday, christening a project close to his heart: A new food truck that will make it easier for Good Shepherd, in partnership with Maine chefs, to feed the hungry in all corners of the state.
Evans, the owner of Duckfat in Portland, has been working as a sort of chef consultant on the truck, helping find the right equipment and making sure the truck is laid out the way a chef would want it.
The tricked-out food truck, which is nearly 20 feet long and about 13 feet high, made its debut last Wednesday at the Maine Restaurant Lodging Expo at Portland’s Civic Center. Ironically, the city’s restrictive new food truck rules made it impossible for chef Jeff Landry, owner of the Portland restaurant The Farmers Table, to actually put on a cooking demonstration for restaurateurs at the event because the truck was not parked in a food-truck friendly zone.
So Evans had the privilege of being the first chef to cook in the truck. He and Karl Deuben, a Portland chef who is rolling out his own food truck this spring, made cheeseburger hand pies and other appetizers for the guests at the food bank’s dinner.
The truck’s next scheduled gig will be at the Brews Tunes event at the Kennebunkport Festival in June, when Landry will be cooking out of its kitchen.
There are a handful of non-profit food trucks around the country, used in myriad ways to feed the homeless and hungry. In Maine, the Good Shepherd’s new truck is expected to help feed the 15 percent of households in the state that don’t have enough food and the one in four children who go hungry each day.
The food bank will probably spend the entire next year testing out ideas for how best to use its truck, said Kristen Miale, president of the organization. First and foremost, she said, the truck will be tagging along with Good Shepherd’s food mobile, which is a kind of roving food pantry that distributes fresh produce and other foods to underserved areas of the state and neighborhoods with low-income housing.
If a food pantry closes, or can’t keep up with the need in a particular area, the mobile food bank swoops in and does a food drop, a one-time event that usually lasts three or four hours and delivers 7,000 pounds of food. People in need bring boxes and stand in line, sometimes for up to three hours.
The food truck, Miale said, could be used to pass out hot soup or sandwiches to those people waiting in line, or the staff on the truck could use it to teach them what to do with the fresh produce they’ll be taking home.
“A lot of people don’t know what to do with some of the fresh produce,” Miale said, “so our Cooking Matters crew goes along and kind of sets up a cooking demonstration right there. It’s been really successful, but the problem we have is you’ve got to bring in the plug-in burners, you’ve got to get an extension cord, you’ve got to bring in a cooler. It’s hard. And a lot of times our food mobile, they’re in the middle of a field, you know?”
(Continued on page 2)
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The brand new, state of the art food truck cost dining services $160,000.
That’s $90,000 less than it would have cost to upgrade the already existing Missoula College west campus concession stand.
Dining services switched to a food truck to meet two needs.
The mobility of the truck makes it possible to service both the Missoula college west campus and the university of Montana main campus. It also creates versatility of food choices.
The Galloping Griz offers traditional American fare for breakfast and lunch at west campus. But at night, the truck transforms into a burrito bar serving $1.50 tacos and other products on their own handmade tortillas at the UM campus on the south side of the Lommasson Center.
The truck is open from 8 a.m. to 1:30 p.m. at Missoula College west campus. It then drives across town to the University of Montana and serves street taco style food from 8:30 p.m. to midnight.
They accept cash, check, credit and debit. They also recognize UMoney and premium plus dining plans.
Story and Photo by Danya Henninger
New food truck alert: the pair behind world-cuisine-serving Street Food Philly is getting ready to launch their second mobile kitchen. Taco Mondo will be rolling through Philadelphia by the end of April, offering tacos, burritos, and stuffed empanadas, along with a selection of themed beverages like Jarritos and Mexican Coke.
The truck is being wrapped right now – it’ll be covered in a design featuring a globe (mondo is Italian for “world”) – and will likely make its debut outside the Yards Brewing tasting room on Saturday, April 27, at noon. After that, look for Taco Mondo on Wednesdays at The Porch at 30th and a couple of days a week in West Philly by Drexel and Penn. (A Love Park slot has been applied for, but there are no times available right now.)
Partners Mike Sultan and Carolyn Nguyen have had great success with Street Food Philly, which is one of the busiest trucks at 33rd and Arch and is booked every weekend for private events. Catering was a main factor in the decision to launch a second operation – there was a desire for the duo’s cooking, and there isn’t a current taco truck easily booked for events. (Though there are several of them on the streets, many of the vendors don’t speak English, making arrangements tough.)
Taco Mondo will serve tacos in soft corn tortillas – which are naturally gluten free – with fillings like Korean fried chicken and Vietnamese pork. Look for two empanada flavors to start, a vegetarian version with spinach and fontina (served with a roasted sofrito purée) and one with date and bacon, served with toasted almonds and honey. A Twitter account is forthcoming; for now, stay tuned to this space for updates.
The city joins Torrance and El Segundo among a South Bay cities that have drafted new food lorry ordinances to adjust to a epicurean trucks so renouned with foodies these days. In all 3 cases, a changes have been due to vigour practical by a Socal Mobile Food Vendors Association, an advocacy organisation for food lorry owners.
In Lawndale’s case, a organisation filed a lawsuit opposite a city perfectionist changes to a food lorry ordinance. The City Council responded in early Mar with a new bidding giving all food trucks larger latitude.
“Lawndale did a flattering large overhaul. The equipment we were angry about were a 10-minute time boundary and they had a curfew on food trucks,” pronounced Kevin Behrendt, a partner with Dermer Behrendt, a law organisation representing a Socal Mobile Food Vendors Association. “The city private both of those restrictions. ”
Now food trucks can work any day of a week and don’t have to immigrate each 10 mins as compulsory underneath a aged ordinance, a Lawndale city central pronounced Tuesday.
The lawsuit did not find financial damages, according to justice documents.
Lawndale didn’t have a food lorry problem, according to Deborah Holland, Lawndale’s metropolitan services manager. City officials guess usually about 3 of a mobile eateries reason permits to sell food in Lawndale city limits. What Lawndale had was an bidding problem.
“We only wanted to be unchanging with state laws,” Holland said.
Lawndale’s aged city bidding didn’t taunt with state laws controlling food trucks and, therefore, was invalid, Behrendt said.
Find a whole essay by Brian Charles at thedailybreeze.com here
The 700 block of Market Street is an important parcel of land in the heart of downtown that leaders have been working to develop, but they are waiting for the right project, and in the meantime, the space will become a pocket park and food truck haven.
Leaders are dubbing the gravel lot Center Park, which will be a location for various events and activities, a leisure spot for the public and a new food truck court.
Kim White, president of downtown economic development organization River City Company, said leaders are still in discussions with developers about what could go in that space in the future, and they don’t want to make it parking, although White is aware of the city’s parking needs and how that impacts attracting developers.
She said River City leaders plan to work with the new mayoral administration on that issue.
“Once you make it a parking lot, it’s hard to make it anything else,” she said. “[This idea] fits more with the mission than trying to fill it with parking.”
Lack of parking downtown hasn’t hindered development of the 700 block, White said. It’s more about finding the right project. And she hopes that happens within the next year.
“We’ve had the 700 block for about a year and a half, and we waited three years on the Bijou for the right concept,” she said. “Sometimes, it just needs to be the right thing. It takes a lot of things coming together.”
In the past, the food trucks have frequented River City Company program Fresh on Fridays, which takes place every Friday between April and October in Miller Plaza.
The food truck court at Center Park will officially launch in conjunction with Fresh on Fridays’ 2013 opening day, April 12, with a ribbon cutting to celebrate the new food truck court.
But some trucks will start selling food from Center Park as early as this week.
But the street food scene in Chattanooga is growing, and Miller Plaza can’t accommodate all the trucks, River City leaders said.
The trucks will move down to the 700 block, but Fresh on Fridays will still include produce vendors, artisans and music.
And River City leaders still want area residents to use Miller Plaza as a place to sit and eat because Center Park won’t have seating.
Additional programming for Center Park will include Movies at Center Park—formerly known as Movies at the 700 Block—which will take place on select Saturdays in September.
River City Company leaders are also looking into creating a community garden at Center Park and hope Chattanoogans and visitors will use the space to gather and enjoy downtown, similar to other community green spaces.
The recent announcement of a new grilled cheese truck called The Muenster Truck brings Chattanooga’s food truck total back up to five main trucks.
The owners of Taco Sherpa recently got out of the business.
Owner of Famous Nater’s Nathan Flynt said that other major cities, such as Atlanta and Boston, have had success with similar food truck courts.
“Atlanta has two designated areas that land owners have turned into street food parks, and it’s working really well,” Flynt said. “I’ve been in contact with the president of the street food coalition there, and he says that’s the way to go.”
The food truck leaders will still be at other areas around the city, such as the Chattanooga Market, but the new street food park will help cut down on confusion about locations.
“In all the research we’ve been doing, this animates spaces and drives foot traffic, and those are all really good things,” he said. “We are all so excited.”
White said there had been some discussion about whether food trucks hurt the business of area restaurants, but she said it’s actually the opposite.
Leaders think food trucks will drive foot traffic, bringing more new people to the area, who may also stop at area restaurants—especially if the food truck lines are long or not serving a person’s favorite dish on a certain day.
This just in from City of Tampa officials:
If you’re hungry and headed downtown tomorrow, stop by Mayor Bob Buckhorn’s Food Truck Fiesta.
The event will be on Wednesday, April 3, and will feature two new food trucks. The event is from 11 a.m. to 2 p.m. in Lykes Gaslight Square Park on Franklin Street between Madison Street and Kennedy Boulevard.
In conjunction with the Tampa Downtown Partnership, the Mayor’s Food Truck Fiesta was first launched in Lykes Gaslight Square Park in November 2011.
The April Fiesta will feature the following food trucks:
PaniniRiffic – NEW
The Cheesesteak Truck – NEW
The Mayor’s Food Truck Fiesta will be held the first Wednesday of every month at lunchtime from 11 a.m. to 2 p.m. in downtown Tampa.
For additional information, visit tampagov.net/foodtruck.
The Green Eggs and Burgers cart first started serving customers in October, from an underused parking lot in Bethesda. Today, the cart also started serving Rosslyn. The cart is serving breakfast and lunch today on N. Lynn Street, according to the cart’s Twitter account.
Green Eggs and Burgers’ menu includes breakfast items like an egg sandwich, pancakes, french toast, a french toast egg sandwich and omelettes. Lunch items include burgers and fries.
The cart specializes in “organically fresh” food. According to the owners, the eggs used are cage-free and organic, and the flour, burgers, toppings and even the coffee are organic.
The bright yellow cart, which is operated by two sets of brothers, plans to serve Bethesda, Rosslyn and Stafford County on a rotating basis.
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