A new food truck specializing in gourmet paninis will be making its debut on Thursday at Research Triangle Park.
The Deli-icious Truck will be at Tri Properties, 4309 Emperor Blvd. in Durham, on Thursday from 11 a.m. to 2 p.m.
On the truck’s Twitter page, crews said they were working last week to perfect the “Raw Vegan Burrito.” They have also mentioned a “Figgy Piggy Panini,” which includes fig and pear jam from Durham’s This and That Jam.
They will also have vegetable options including veggie pasta salad, kale chips and carrot curry slaw.
This week’s episode of the Great Food Truck Race brought the seven remaining food truck contestants to Flagstaff, Arizona. This season is using a new format where instead of the contestants being established food truck owners, each of the eight sets of contestants are novices with absolutely no food truck experience. In fact, some of the competitors have no professional cooking experience at all. Consequently, along with a $50,000 prize, the winning team of this season will be given a brand new food truck to help them start their business.
The Coast of Atlanta team made plans perform with more consistency and with more speed this week. The Pizza Mike truck made some changes their menu due to the fact they don’t have an oven iin the truck as well as the idea to work with fewer ingredients to make it easier to compete. Momma’s Grizzly Grubs came up with the idea to team up with other trucks to create a truck event to attract more customers. They partnered up with Nonna’s Kitchen and Seoul Sausage. Staying away from the main group, Pop-A-Waffle had serious discussions about their menu pricing and choose to stick close to the Costco where they stocked their truck.
While in Flagstaff, each team must first shop for product and ingredients. To adapt to Flagstaff customers, contestants are encouraged to look at both their menu and prices. For the weekend, each truck was given $400 as seed money. Unlike last week, the competitors only had to spend this seed money on menu ingredients instead of also stocking the truck with the miscellaneous cooking tools their cuisines require.
Early on, Nonna’s Kitchen got ahead by calling a friend who lives in Flagstaff to grab a them a parking spot in the downtown area. While shopping, Pop-a-Waffle notices large crowds at the Costco they are shopping at and asks if they can park in the lot. They are given approval and thus are able to get started quickly. Coast of Atlanta chooses to park their truck at a Kite Festival. Due to license requirements, they are turned away. With no backup plan, they drive around town looking for a viable parking space. To their surprise, a woman stops their truck and invites them to park at a lot just off Route 66.
On day one in Flagstaff, Seoul Sausage created flaming sausage balls which drew plenty of customers to their service window. Pizza Mike followed their plan of creating a simple, grilled pizza out of flatbread. Only the toppings would be changed. The Barbie Babes chose to sell their Auggie burger which they priced at $8.
Early in the day, contestants were called with their first speed bump challenge of the weekend. The challenge was to incorporate cactus into a special recipe. Food Network’s Beau MacMillan was sent to each truck to evaluate the creative use of cactus in their dishes. The winner of this challenge was given immunity. Although the chef enjoyed both Seoul Sausage and Pop-a-Waffles dishes the most, he chose to award immunity to Pop-a-Waffle.
Tempers did flare up throughout this episode. First, the Coast of Atlanta jumped ahead of other teams to use a much needed water hose at the beginning of the day. Next, Momma’s Grizzly Grub who had teamed with Nonna’s Kitchen on day one reneged this partnership by not saving them a parking spot on day two, even if it was an area that Nonna’s had originally found. This left the ladies of Nonna’s Kitchen furious.
Before getting started the second day, the teams receive their next speed bump challenge. The challenge is they will have to create an all vegan menu, which meant no milk, eggs or meat products, and sell only these dishes for the day. Even though this took many teams by surprise, most of them made simple changes to their regular items and rolled with this punch. In fact, Momma’s Grizzly Grub sold out early, and rather than running back to the grocery store to reload, they packed up for the day.
At elimination, Seoul Sausage once again comes out at the top earners list. They were followed by Pizza Mike’s. In third place is Nonna’s Kitchen, and Coast of Atlanta a close fourth. Momma’s Grizzly Grub takes fifth and Barbie Babes sixth. Pop-a-Waffle desperately needed their immunity being they came in last this week. Consequently, the Barbie Babes were sent home.
Next week’s program continues to take the competitors East as the contestants head to Amarillo, Texas.
Tonight the Great Food Truck Race moves to Flagstaff, Arizona with the seven remaining contestants. Starting a new weekend of competition, the teams meet to strategize and regroup from the previous challenge.
First, the Coast of Atlanta team makes plans to do better and move faster in Flagstaff. Pizza Mike decides to change their menu and work with only a few ingredients to make things more simple. Momma’s Grizzly Grubs makes plans to team up with someone to draw a larger crowd. Thus, they opt to call Seoul Sausage and Nonna’s Kitchen to conspire to work together. Meanwhile, Pop-A-Waffle talks price point to try to draw more customers.
This season of the Great Food Truck Race, the winning contestant will win a brand new food truck along with a $50,000 prize. While in Flagstaff, each team must first shop for product and ingredients. To adapt to Flagstaff customers, contestants are encouraged to look at both their menu and prices. For the weekend, each truck was given $400 as seed money. This would mainly be used for food as most had purchased truck supplies during last week’s competition.
Early on, Nonna’s Kitchen gets ahead by calling a friend who lives in Flagstaff to grab a spot for them. While shopping, Pizza Mike notices large crowds at the grocery store and asks if they can park in the lot. They are given approval and thus are able to get started quickly. Coast of Atlanta chooses to park their truck at a Kite Festival. Nonetheless, they are sent away by officials because they don’t have a permit. With no back up plan, they ride around looking for a space. To their surprise, a woman stops their truck and invites them to park at a lot just off Route 66.
On the first day, Seoul Sausage would create flaming sausage balls which seemed to draw lots of customers. Pizza Mike followed their plan of creating a simple, grilled pizza out of flatbread. Only the toppings would be changed. The Barbie Babes chose to make their infamous Auggie burger which they priced at $8.
Early in the day, contestants were called with their first speed bump challenge of the weekend. The challenge was to incorporate cactus in a recipe. Well known chef Beau MacMillan would be sent to each truck to evaluate the creative use of cactus in their dishes. The winner of this challenge however would receive the ultimate prize, that is immunity. Although the chef enjoyed both Seoul Sausage and Pop-a-Waffles dishes the most, he chose to give immunity to Pop-a-Waffle.
Tempers would flare also throughout the competition weekend. First, the Coast of Atlanta jumped ahead of other teams to use a much needed water hose at the beginning of the day. Next, Momma’s Grizzly Grub who made an alliance with Nonna’s Kitchen would renege on their commitment by not saving a spot for their friends. This left Nonna’s Kitchen furious and ready for war.
Before getting started the second day, the teams receive their next speed bump challenge. The challenge is they will have to create an all vegan menu, that is no milk, eggs or meat products, and sell only these dishes for the day. Surprisingly, most of the teams do well. In fact, Momma’s Grizzly Grub sells everything and decides to leave early. When Nonna’s Kitchen notices, they take over the spot. This strategy works and they make over $100 in just one hour.
At elimination, Seoul Sausage comes in first place again followed by Pizza Mike’s. In third place is Nonna’s Kitchen, and Coast of Atlanta a close fourth. Momma’s Grizzly Grub takes fifth and Barbie Babes sixth. Pop-a-Waffle desperately needed their immunity being they came in last this week. Consequently, the Barbie Babes were sent home.
Next week the Great Food Truck Race moves to Amarillo, Texas.
You may have missed it, but the mobile food industry is growing faster than anyone would have guessed two years ago. It can be difficult to keep up with the new trucks and carts as they pop up throughout the country. Because of this, Mobile Cuisine assists our readers weekly by posting the names and information about these trucks, so if they happen to be in your area, you can begin to follow them, or at least keep any eye out for them on the roads and cart pods.
This week’s new entries are:
Bangor’s first Mexican Grill on wheels. A new Food Truck is coming to town mid July 2012. Get ready!
Smoke Bones BBQ
Serving authentic smoked BBQ, fresh fried seafood, Po Boys, fried chicken. Dine In or Take Out and enjoy our food served fast, but cooked sloooow…
Los Angeles, CA
I’m delighted to bring the dishes of Hawaii to the Mainland From my Poke to Kalua Pork were gonna give you More Hula For Your Moolah
Miami Spice Grill
we are a FoodTruck serving Miami the South Florida Area.
New York, NY
Toum NYC serves up delicious Lebanese eats!
Orange County, CA
Scarecrow is a OC food truck that is haunting the streets of SoCal Hunting for people that hunger for a old school farm approach to a progressive American menu
Mobile Food Truck
Gourmet Gringos is the first authentic Latin food truck to hit the Toronto streets. Coming to a curb side near you very soon!!!!
If you are aware of any new rolling bistros, please let us know so that we can add them to our weekly listing of new food trucks as they hit the streets near you. Email us at MFV@mobile-cuisine.com
When a family member tried to convince me to invest in a portable soup trailer last year, I thought he was crazy. Little did I know, a short while later, food trucks would be a growing phenomenon across the country and even in our neck of the woods. That’s right, food trucks. In just the past three months, three new food trucks have joined the Saratoga food sector, offering everything from traditional hot dogs and sausages to gourmet salads and sandwiches.
While food trucks line the streets in major cities throughout the U.S., Saratoga Springs is just beginning to see why this new trend in food is so popular. First and foremost, who doesn’t love the idea of buying food hot off the grill when it’s made right in front of you? Additionally, the efficiency of buying food from a food truck vendor makes buying lunch a breeze on those busy days when a lunch break can only last for a short 10 minutes. Break free from your routine of stationary eateries.
In Saratoga, it’s a bit of a different story, but it is indeed making its way mainstream. For as long as I can remember, Saratoga Awesome Dogs has sat in the back of the EBI parking lot at 112 Excelsior Ave, serving up hot dogs, sausage and peppers, bratwurst and more. Saratoga Awesome Dogs has definitely been around the longest, and with the type of loyal following they’ve grown, it doesn’t look like this food truck (that’s really more of a trailer) is going anywhere.
In addition to Saratoga Awesome Dogs, there are three newer food trucks making names for themselves in the Saratoga area. The Eat Good Food truck, located on West Avenue in the Minogue’s Beverage Center parking lot, is a funky and fresh food truck, owned and operated by Jean and John Travis, the previous owners of the Jonesville Store. They’ve put their experience and love for food on the road with this food truck, offering daily specials such as the philly cheesesteak sandwich, barbecue salmon and salads galore. As Jean put it, their menu is like getting dressed in the morning. You pick the top and bottom, and then you decide how to accessorize. Similar to their menu, you have the option to choose any bread or carb, meat and dressing you’d like. With a fun and relaxed atmosphere, Eat Good Food is a great option for lunch Monday – Saturday.
Spa City Dogs, the Sabrett-serving hot dog truck, drives around to two different locations in Saratoga. During the day, you can find them on Route 9 by the Ace Allerdice Hardware store. By night, they sit outside of Putnam Den, waiting for hungry party animals and street roamers to come around and binge on some wacky hot dog combinations. When it comes to hot dogs, I’m a pretty straight shooter, but the idea of peanut butter, maple bacon and jalapeno on top of a hot dog (also known as the peanut butter madness) really intrigues me. Not appealing to you? Don’t fret, there’s plenty of other wild combinations that surely could make your heart pitter patter with excitement.
For those who really love food trucks, you might be interested to know that there’s one more food truck that’s about to hit the Saratoga scene. Fitzy’s Fork in the Road, a food truck lover’s dream, will be hitting the streets of Saratoga as soon as the city issues their permit. Upon scanning their menu, they will be serving both breakfast and lunch, with classic sandwiches like pulled pork and pastrami to Maryland crab cakes and vegetarian selections. Gourmet sandwiches and wood-fired barbecue are enough to get me there, how about you? Once permitted, Fitzy’s will be parked at 247 Washington St., 7 a.m. to 7 p.m. Monday through Friday.
Photo by Mat Martin.
You can mess with our gourmet meatballs, our freshly steamed bao, even our tamales. But you’ll have to pry the ice cream from our (very) cold, dead hands. WBEZ reported Wednesday what should have been obvious to all of us (and this is why we give money to public radio): ice cream trucks, even those that were perfectly legal before, will be affected by the new food truck ordinance.
Ice cream truck owners claim they weren’t consulted during the process and that the new ordinance will hurt their business. They won’t be able to go near brick and mortar restaurants, will have to install GPS devices and avoid established “truck stands” if they are already occupied by another food truck. This is particularly complicated for them, since the new ordinance largely bases rules on the assumption that modern food trucks park in one place and distribute their wares, while ice cream trucks and carts are constantly on the move.
The city claims that the ordinance expands business opportunities for everyone. On the other hand, an ice cream truck owner interviewed by WBEZ claims that he is barely breaking even now and may not be able to turn a profit with more regulations.
More interesting, one of the reasons they weren’t consulted is that they’ve already been operating for so long before the current trendy food truck explosion. Why does this matter? Well, turns out ice cream trucks are already subject to some fairly onerous rules and regulations, which will still be in force in addition to all of the new rules and requirements.
Yet, ice cream trucks must continue to comply with old restrictions that keep them off many streets in 10 different wards, in addition to the guidelines set in the food truck ordinance. Wards 2, 11, 13, 14, 18, 19, 21, 23, 30 and 47 (map) all have old laws on the books, some dating back to the 1990s.
Depending on how much ice cream truck owners are willing to deal with, those happy tunes may disappear from even more neighborhoods.
TULSA, OK - The regulars approach the gaping window of the truck-turned-traveling kitchen and order with confidence.
But the curious first-timers linger back a few feet, close enough to read the menu, yet far enough to avoid immediate contact. “I didn’t even know this was here,” they say, while looking at the food truck like it’s an alien space craft.
Yes, food trucks have landed in Tulsa. And there are signs of a growing invasion.
Tulsa’s first food truck festival rolls out in September.
Local restaurant veterans Lola Palazzo and Teri Fermo have joined the food truck phenomenon, dishing out their upscale offerings. Andolini’s Pizzeria will hit the streets with its truck in the fall.
Paella. Gourmet hot dogs. Bahn Mi. Oh, my.
“I think it’s easier to convince people to eat out at food trucks here than it used to be,” said Mitch Neely, owner of the Grub Truck and organizer of the upcoming festival. “My goal is to serve good food to people so it does not really matter if they are eating out of food truck or not.”
A city database shows 86 mobile food preparation trucks in Tulsa, according to Jeffrey Bollinger, licensing and revenue processing manger for the city.
About one-third of the trucks are mobile extensions of restaurants such as Billy Sims BBQ, Brownie’s hamburgers and Subway sandwiches, the database shows. The remainder are the more traditional free-roaming food trucks – a trend that started, in Tulsa, with taco vendors.
The Tulsa Health Department inspects the trucks, and the city licenses them and collects the revenue from the $145 annual fee that’s shared with the county, he said.
A 2011 task force tackled the legislative loose ends, including concerns about trucks that open regularly on private property. Their work resulted in Tulsa’s new food truck law published Nov. 21.
It was Tulsa’s first step toward becoming a food truck-friendly city.
Other cities – like Chicago – continue to try to find a balance with the established brick-and-mortar restaurants. The trucks can operate there, but chefs can’t cook and prepare food onboard.
Meanwhile, food trucks are flourishing in places like Austin, California and the Pacific northwest.
‘A rude awakening’
Country music filled the air around Teri Fermo’s purple custom-painted food truck, Jezebel, when Judy Driesel walked up to order. It was just after noon in downtown Tulsa, and Driesel was craving some of Fermo’s international cuisine with Latin, Asian and French influences.
“Normally I don’t eat at these places,” said Driesel, who works nearby. “But I come here at least once a week. I am excited. I wish she had a permanent place here. Her food is awesome.”
Fermo, owner of Bohemia, Movable Feast Caters, sharpened her chef skills at the Culinary Institute of America. Watching Fermo work with several cooktop burners blazing in Jezebel’s kitchen is like having a seat at the chef’s table in a trendy restaurant – without the seat.
“Every time I put on Motown, people flock,” Fermo said, adding that she also cooks to Latin music and “old-school jazz.”
Find the entire article by NICOLE MARSHALL MIDDLETON World Scene Writer at tulsaworld.com here
CHAMPAIGN, IL - This month, two University of Illinois alums rolled a new eatery to campus that serves up gourmet-quality breakfast items to Illini on the go. Founded by Daniel Krause and Jeremy Mandell, who graduated in 2012, Cracked is the newest addition to the growing food truck community in Champaign-Urbana.
Parked at Mathews Avenue and Stoughton Street in Urbana, the truck’s menu includes breakfast sandwiches, hot dogs, veggie wraps, sides and beverages. Cracked is open Monday through Saturday 7:30 a.m. to 2 p.m. with late night hours from 10 p.m. to 3 a.m. on Monday, Friday and Saturday.
Just two and a half weeks into the business, Krause and Mandell have come to expect the unexpected on a day-to-day basis.
“There’s just so many uncontrollable variables in the business,” said Krause. “One or two things will go wrong whether you like it or not.”
Krause has learned the only way to get past these variables is to deal with them one day at a time.
“Today, our propane was acting up so we couldn’t start our deep fryer, so that slowed down all of the ticket times,” he said.
“Without propane we can’t run the grill, the double burner or the deep fryer, so it just really slows you down until you fix it.”
Find the entire article by Kelly Chuipek at the Daily Illini here
Cracked is a new Food Truck providing fresh, gourmet breakfast food to the Champaign-Urbana and Univ. of Illinois community, run by two foodies on a mission!
Champaign-Urbana, IL · http://www.crackedtruck.com
Passion and commitment are necessary to getting a successful food truck business started, but without an objective assessment your mobile empire can fail. Here are three ways to make sure your the passion you place in your new food truck business doesn’t impair your judgment:
- Be wary of praise. Praise is not the same as success. Use the praise you receive to market and get attention for your food truck, but don’t let it distract you from what you’re working toward.
- Don’t lie to yourself. Honesty about one’s business is a highly underrated skill of many new food truck owners. Stop and ask yourself the tough questions: is this the best concept for my area? Are these menu items the best they can be? Have I hired the right talent to help my business grow?
- Know when to give up. As it is in any business, the best mobile food entrepreneurs know when its time to press the restart button. Manage your risk by failing fast, regrouping, and moving on.
A few weeks ago we announced the results of the 2012 Vegetarian/Vegan Food Truck of the Year award. The competitors represented most areas of the country and the votes from our readers poured in from across the country. The Cinnamon Snail out of New York and New Jersey received 40% of the vote to pull out a victory over the other competitors.
Many of our readers are familiar with The Cinnamon Snail and it’s owner Adam Sobel. We have covered the truck’s adventures and even profiled them.
To continue our coverage we spoke with Chef Sobel to discuss his truck and what has been happening over the last couple of years.
Mobile Cuisine: We first profiled you a couple of years ago, what’s happened since then?
Adam Sobel: When you last featured the Cinnamon Snail, we were still a mostly one person show. I would wake up at 2:00AM, bake pastries and donuts, stock the truck, and drive to Hoboken. I’d serve all day, doing both the cooking and cash handling, drive home, do prep, hopefully get
2:00-4:00 hours rest, and get up to do it all over again the next day.
As we became busier, and I could afford help, we expanded the number of days we operated from 4 to 6. About a year ago was the first date the truck ran without me on it with a crew I trained. Today we have a huge army of people prepping throughout the day, cleaning the truck, baking, manning the truck, helping us do catering etc.
We won a Vendy Award last year for our vanilla bourbon crème brule donuts, and as a result are also now sponsored by Makers Mark, who supplies us with free bourbon to make the darn things with. They are wildly popular and always sell out by the middle of lunch.
We also watched the block we used to park on in Hoboken get so overcrowded with new food trucks that it became impossible to get parking there anymore. At the same time, evil bad guys and smelly hoodwinks who wanted food trucks gone form Hoboken pushed to changing the towns vending ordinance for the worse. We saw the writing on the wall, and obtained an NYC permit while the proverbial shit was heading towards the fan.
MC: How has your menu evolved?
AS: Our menu is always changing a little every season. Right now, I’m really excited fig season is here, because we will be offering fresh fig pancakes with chamomile blood orange syrup and pine nut butter.
I’ve been waiting all year for fig season! Also we have some amazing new burgers on the truck. Our ancho chili seitan burger comes with beer simmered onions and garlic, horseradish cream, arugula, and piri piri sauce on grilled focaccia. We also have a burger that features homemade Korean chili paste, sautéed kimchi (made from organic local radishes and cabbage), pickled leeks and daikon, 5spice black sesame gomasio, arugula, and sriracha mayo. It’s simply absurd. Bonkers, if you will.
MC: How has operating in NYC been?
AS: NYC has been amazing for us. It’s like the first two years running the truck were just preparation for this year. We would have failed hard if we opened initially in NYC. Now we have taken the time to work out our kinks, build up an ass kicking staff, hone our recipes, build a fantastic kitchen to prep out of, and of course procure only the finest leotards (shhhhh… it’s the secret to our success)!
I feel like now we are able to provide yummier food than before, and am more equipped to serve it quickly and at higher volumes than ever before. NYC is eating the truck alive daily.
MC: Is there a best area in the city you have found to operate?
AS: BEST? Well inside the UN secret party room for global diplomats is always ballin. The foreign ambassadors always be dropping club bangerz like shorty fire burning on the dance floor.
Seriously though, all the neighborhoods we serve rock. I hope we can build another truck in this next year, so we can serve more people, in more communities.
MC: Are you still working in NJ at all or have you moved to NY completely?
AS: We still serve Jersey City every Thursday at the Grove St PATH station, and we are super loyal to our Red Bank customers (RB REPRESENT!) every Sunday from 9:00-2:00 at the farmers market there.
MC: What is your customer’s favorite item off the Cinnamon Snail?
AS: I’ve been eating our raw jalapeno brownies a lot. Me and my family are huge fans of our Korean BBQ seitan though. It’s pretty spicy with seitan that grilled in smoked chili sauce and goes over marinated kale, arugula, and our housemade kimchi on a chili butter grilled tortilla. You eat it sort of like you would eat Ethiopian food. It’s BerzerK!
We would like to both congratulate and thank Adam for taking the time to speak with us, we know the role of a food truck owner is one of long hours and we appreciate that he took the time out to share his thoughts.
The Cinnamon Snail
The Cinnamon Snail is the country’s most raunchy mobile Vegan Organic restaurant! Blasting supreme bliss zany antics all over NYC, dirty Jersey
Hoboken NJ, Red Bank NJ, NYC · http://www.CinnamonSnail.com
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