2013 is half-over, seems like a fine time to look over our favorite food photos published in the RFT this year. Shots from restaurants old and new, food festivals and a tavern or two.
Published on July 1, 2013
At 3pm this afternoon, I’ll take to the stage for one hour of organised mayhem. I’ll be back again tomorrow for more, with a slot that starts at 3.45pm and runs for an hour. I can’t wait. I’ll do my best to inspire and educate the audience and of course try and have lots of fun along the way.
Demonstrating cookery is great fun for chefs. Chefs spend most of their lives in hot, steamy kitchens surrounded by stainless steel, white tiles, other chefs and fluorescent lighting so food festivals and the like give us the chance to spread our wings and get out there. Normally, guests are on one side of the kitchen door and we’re on the other. But at festivals, anything goes. We can mingle with the audience before and after our demonstrations and people can have a chat with us about what they like. Hopefully all questions are food related.
It’s not just the atmosphere I enjoy. Food festivals also give me the chance to meet new food and drink producers. I can improve my product knowledge and meet the people who work tirelessly to produce, rear and grow all the amazing produce and products that are available for me to use. I’m passionate about provenance so it’s great to hear stories of exactly where produce has come from, especially when the stories being told are by the people who know better than anyone – the producers themselves. It can be a very inspiring experience just to wander through a food festival.
I’m a regular at the Ludlow Food Festival and during the past five or six years I’ve curated one of the chef demonstration stages. Each year I invite a bunch of my chef mates, many of them at the top of their game and we have a good laugh and entertain the crowds. They are always incredibly popular.
Food festivals are important to our county. They give people the chance to enjoy great food in an informal, fun environment. I think it’s a bargain to attend– I think the Shrewsbury Food Festival is only charging a fiver for adults, a tenner for families and a quid for kids – so it’s within everyone’s reach. Ten pounds for a family day out? – you can’t beat it. Hopefully the sun will be shining and I’ll see you there . . .
Will Holland is one of the UK’s most successful young chefs. He earned a Michelin star before the age of 30, was named as one of the 10 most influential chefs for the present decade and is the chef-patron of La Becasse, in Ludlow.
D.C. will soon have a new trendy food venture (aren’t they all?): A Kickstarter-funded, Twitter-spamming gourmet slider truck that also (naturally!) sells cupcakes.
D.C. Sliders, a venture by Chantilly’s Chris and Carmen Morse, met its $6,000 goal on the crowdfunding site Kickstarter late last week. According to the Morses’ Kickstarter page, that should let them get the truck on the road in mid- or late July.
They are due to serve truck-side beef, crab cake and pulled pork sliders, as well as salads, sweet potato fries and cupcakes in a variety of flavors. (Chocolate, vanilla, lemon and red velvet are listed).
But even more interesting than the food — which does, admittedly, look delicious — is the way the Morses’ funded their truck. Their first Kickstarter effort, which tried to raise an ambitious $20,500 failed in late March. When they relaunched six weeks time later, the Morses weren’t taking any chances with the whole crowdfunding thing: They cut their asking price by 70 percent and sent a lot of tweets like these:
— DC SLIDERS (@DCSLIDERSTRUCK) June 22, 2013
— chris (@morsec3po) June 14, 2013
While the spam is a little grating (Taylor Swift? Really?), it underlies just how important social media and crowdfunding sites like Kickstarter have become in launching new food concepts. In the past year alone, Kickstarter has funded Stephan Boillon’s Mothership, Union Market’s Righteous Cheese and D.C.’s former frontrunner for trendiest new restaurant concept, a Cleveland Park “Cakepoppery.” Across the country, Kickstarter funded more than 1,500 successful food projects last year — the vast majority making between $1,000 and $9,999.
As for D.C. Sliders, the Morses’ say their Kickstarter funds will help them brand the truck and install a fire safety system. After that, they expect to hit the streets of downtown D.C. — a move they’ll herald, we assume, with lots of promotional tweets.
Lisandro “Chando” Madrigal hit the pause button on opening Chando’s Tacos No. 3. Instead, he invested in building a new food truck at a cost of $140,000 because he saw that market as essential to his brand.
“Everybody’s mobile,” he said. “ Why not go mobile? We have a truck, but that thing was breaking down all the time. It was from 1973. I spent like $1,400 in one month on just towing bills.”
Food trucks have long been seen as a way for novices to break into the food business, but increasingly local brick-and-mortar restaurateurs are expanding into the segment as well. As I wrote earlier this month, Chris Nestor, the chef-owner behind Ink Eats Drinks and House Kitchen Bar, plans to launch a food truck if an arena gets built in downtown Sacramento.
Madrigal is slowly introducing his new truck to Sacramento’s mobile scene, joining other food trucks at Garcia Bend Park and Thunder Valley Casino for special events. You’re guaranteed to find the bright orange and yellow truck at Chando’s Tacos, 5665 Power Inn Road, from 1-6 p.m. July 13, when Madrigal, his wife and business partner Karla, as well as their employees celebrate the first year of business for this location.
As for Restaurant No. 3, Madrigal has his eyes on Roseville in 2014.
Blue ribbons just a start
The California State Fair won’t kick off until July 12, but Stephanie Jurkowski is already stirring up plenty of action at Cal Expo.
Jurkowski, coordinator of the creative arts and kitchen competitions, has put the arts judging behind her, but she started receiving preserves and canned goods in mid-June and will still be welcoming food entries until July 25. There’s a food competition virtually every day, including those live cooking events that have chefs and firefighters dueling.
Those blue ribbons and bragging rights really get competitors’ juices flowing.
“The ribbons that are handed out at state fairs across the nation are very valued,” Jurkowski said. “Some people actually start or build careers based off them. They want to use whichever prize-winning entry they’ve submitted to start like a home-based barbecue sauce business or a preserved food business.”
One contest judge at the State Fair, Linda J. Amendt, got her first cookbook deal because she had so many blue-ribbon recipes at fairs around the nation, roughly 700 at last count. She has since published another two books.
Digging into farm-to-fork
Many local food producers are looking to get the word out on their brands with events at Sacramento’s Farm-to-Fork Week. Sterling Caviar is one of them.
A Sept. 20 opening reception, prepared by Ella Dining Room and Bar executive chef Ravin Patel and his team, will celebrate the brand that Peter Struffenegger founded 20 years ago. Struffenegger, who sells eggs from sturgeon farmed in Elverta, sees the event as a way to expand the knowledge of his brand to local consumers.
“We’re better known in New York and Paris than we are in Sacramento,” he said. “ We signed a contract with a distributor that gave him basically worldwide distribution rights, and we didn’t do much of anything in terms of marketing.”
Now Struffenegger has limited that distribution agreement to France and all of the United States, except California. He and his team are trying to cement their brand in the minds of consumers as a quality product, before China and other nations start ramping up production.
He’ll have a dramatic backdrop for his meal, the Sacramento Water Intake Facility overlooking the Sacramento River at Robert T. Matsui Waterfront Park.
Call The Bee’s Cathie
Anderson, (916) 321-1193. Follow her on Twitter: @CathieA_SacBee.
A good lerned staff is a pivotal to any successful foodservice business model. The food truck’s motorist to line cooks, from cashiers to we a owner, any worker needs to know not usually what their pursuit is though how it fits into a bigger design of your mobile food business.
Good training programs take time, significant bid and resources invested in any new food lorry employee. At a same time, we can’t tell we how mostly I’ve listened food lorry vendors contend that income for worker training is nonexistent, that many of their training strategy only don’t “stick,” and that a best training is “on a job,” anyway.
Explain, Demonstrate, Do and Review
We have looked during what are deliberate to be a best training models within a foodservice attention and discussed that make a many clarity for food lorry owners. After a prolonged discussion, we staid on a indication we call “Explain, Demonstrate, Do, and Review.” The name itself describes a 4 pivotal stairs we feel are required to make training a food lorry worker effective.
Explain. This is a initial step and a some-more laconic it is, a better. Simply state a purpose of a sold task, promulgate how it is to be achieved and stress a peculiarity or work we expect. Always ask for questions, and ask a new worker to repeat a pivotal points behind to you.
Demonstrate. Show a charge to be learned, explain pivotal execution points and stress how we will weigh a work. Think a stairs by in allege and always benefaction a charge in an orderly manner. Remember that a trainee will embrace what we demonstrate.
Do. Ask a trainee to perform a charge that we only demonstrated. Be patient, remember this might be a initial time a trainee has attempted a task. Provide feedback that doesn’t a trainee, but redirects them as indispensable to perform a charge correctly.
Remember many people learn from their mistakes, and how many times it might have taken we a initial time we attempted this task.
Review. The final step in a routine is an verbal examination of a charge they only completed. Maintain a certain opinion and yield as most constructive feedback as needed. Ask questions that will strengthen learning. Review areas of regard to safeguard that a trainee is transparent about a preferred outcome and procedure.
While this training process is a perfection of a lot of opposite training models, greatfully remember that not all training methods can be used by any business or with any individual. This indication is only a idea to assistance food lorry owners who do not have a training devise in place that has shown to work.
- Poll for Food Truck Owners: Do we have veteran culinary training?
- Minimizing a Impact of Firing A Food Truck Employee
- Hand Over Those Food Truck Keys If An Employee Gets Injured
- Starting an Internship Program for Your Food Truck Business
In a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Cutler Bay, Atlanta, Houston, New York and Perth Australia.
Anti-Food Truck Meddling Ends Up Ruining Miami Farmer’s Market - CUTLER BAY, FL - In Cutler Bay, a city of about 40,000 in a Miami area, food lorry regulations finished adult ruining a circuitously farmer’s market.
According to the Miami Herald, a Cutler Bay Farmer’s Market ran each Sunday for a past dual years. A handful of food trucks came to eventuality as well. Somebody anonymously complained to a city about unlawful vendors.
Find a whole essay here
Are food trucks a good thing? – ATLANTA, GA - Chances are, there is a food lorry entrance to a end nearby you.
Chances are, if we condescend that food truck, we will abstain eating a dish during another, bound plcae restaurant. Revenue was only eliminated from that restaurant, to that food truck.
Is that a good thing?
Find a whole essay here
Houston’s new food lorry park opens with a large throng – HOUSTON, TX - Foodies descended on an dull parking lot Saturday for a grand opening of Houston’s long-awaited first food lorry park.
Just blocks from BBVA Compass Stadium in EaDo, a Houston Food Park outlines a new section in a city’s ever-growing mobile culinary landscape — a DIY food stage that continues to find itself on a periphery of downtown interjection to despotic city regulations.
Find a whole essay here
Soup Nazi Will Now Bring Soup To You With Food Trucks – NEW YORK, NY - The so-called Soup Nazi—aka strange SoupMan Al Yeganeh—is a NYC fable interjection in partial to a depiction of him in a classic Seinfeld episode. But deliberation a fact that Yeganeh became famous for his total views on soup distribution, we’re rather astounded to learn that he has given capitulation to hurl out a swift of franchised Original SoupMan food trucks that will literally move a soup to you, no questions asked.
Find a whole essay here
Van Go – Perth’s new mobile food trend – PERTH, AUSTRALIA - When did we final sequence truffle-infused scallop dumplings from a lorry on a side of a road? Never? Greasy chips and a reflux-inducing prohibited dog sound some-more familiar, right?
Well, get prepared to stir your tastebuds, since food trucks – a kind that sell gourmet, locally sourced, ready-to-eat food – have strike Perth.
Long raved about in New York City, San Francisco and Los Angeles and, some-more recently, Sydney, Melbourne and even Adelaide, a trend has finally arrived here.
Find a whole essay here
Doggie food trucks fetch association increase – NATIONWIDE - In hindsight, a collision of a food lorry disturb with a bent to spoil a four-legged friends seemed inevitable.
Food trucks for dogs are rolling by a flourishing series of cities, offered dog versions of cookies, ice cream and other treats. Paying $3 for doggie ice cream (dogs can have difficulty digesting a genuine thing) competence seem like a stupid indulgence, though owners of these food trucks contend they’re frequency vagrant for business.
Find a whole essay here
- Weekend Food Truck Roundup Jun 14-16, 2013
- Weekend Food Truck Roundup Jun 7-9, 2013
- Weekend Food Truck Roundup May 31 – Jun 2, 2013
- Weekend Food Truck Roundup Jun 15 – 17, 2012
Paul Pronsati pronounced his new food truck, Cheesesteak Phactory, has baked adult large business for his family. However, Pronsati non-stop his lorry 3 months ago– weeks before Orlando implemented a commander module for food trucks.
“We feel like we’re not being treated sincerely and given a satisfactory event to attend in a giveaway market,” pronounced Pronsati.
There are 7 pages of manners and regulations for food lorry operators, including:
- Food lorry operators contingency have a mobile food vending permit, that is $50 per truck.
- They contingency work on paved areas, though not inside a “downtown core”
- Truck owners can work on some private properties, though usually with a notarized minute from a landlord. Properties can usually horde one truck, one day a week, unless they have a special permit.
“It looks like right now we can usually work 6 nights per month,” pronounced Pronsati. “We have 3 locations during night that we use, and dual of that demeanour like it will be taken divided with a new ordinance.
He’s not alone.
The bidding states there are 25 food trucks handling within Orlando city limits.
Find a whole essay by Kimberly Wiggins at MyFOXOrlando.com here
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After a rollicking launch on Saturday, Houston’s new food truck park hit a few regulatory snags that forced the cancelation of lunch service this week, its first week in operation. Now, its organizers say weekday hours will start on July 1 instead.
Regular weekend hours are still expected to resume this Saturday.
Houston Food Park — founded by Jack Gillett, Tirzo Ponce and Miguel Villegas — send out a mea culpa about the delay via Facebook and Twitter, noting that city officials are requiring more shade and seating at the site located in the parking lot of the former Meridian Club.
Judging from the social media comments, fans who stopped by the park for the blazing hot debut are pleased with the plans for the modifications and happy to wait another week.
“To be honest, we thought the summer heat would slow down people in the beginning while we worked out the small issues,” Ponce tells CultureMap.
“After the big crowds on Saturday, this has really exploded in our faces. It’s been an awesome surprise.”
“But after the big crowds on Saturday, this has really exploded in our faces. It’s been an awesome surprise. We feeling really blessed by all the support.”
Ponce says he and his park co-owners are listening closely to visitors and truck proprietors, making sure hours and amenities are just right to ensure the long-term success of the project. Since last week, customer feedback already has brought about some scheduling changes.
When they begin next Monday, weekday lunch hours will run from 11 a.m. to 3 p.m. with a newly added dinner period from 5 to 9 p.m. Starting this Saturday, the park will be open on weekend days from 4 to 10 p.m. in an attempt to lessen the impact of the summer heat.
“It’s up to the public and the trucks to tells us what they want and how they want it,” Ponce says. “We really want to make sure this works for Houston.”
Ponce notes the number of similar food truck parks across the country, adding that it’s time for the nation’s fourth largest city to “play catch up.”
“I visited Taste of Chicago a few years ago and was just blown away by how much support the people and the city give to something like that,” he says. “The closest thing we have here is iFest, which is a cool event . . . I just think a city as diverse as ours has a lot more to offer.”
In conjunction with the park, Ponce, Gillett and Villegas are in the process of creating a television news program that will highlight the city’s huge array of international cultures and cuisines. Watch the Houston Food Park Facebook page for updates.
Foodies descended upon an empty parking lot Saturday for the grand opening of Houston’s long-awaited first food truck park.
Just blocks from BBVA Compass Stadium in EaDo, the Houston Food Park marks a new chapter in the city’s ever-growing mobile culinary landscape — a DIY food scene that continues to find itself on the periphery of downtown thanks to strict city regulations.
“This a wonderful crowd today.”
In the shadows of the now-vacant (and potentially resurrected) Meridian Club building at Chartres and Leeland, the park hosted nearly a dozen trucks on its opening day, including old faves like Bernie’s Burger Bus and Coreanos as well as up-and-comers like POCKet to Me and 1836 Grill.
“This a wonderful crowd today,” Michaela Betton, of the Cajun-themed Betton’s Comfort Food, told CultureMap as she warned a customer about the spice level of her truck’s trademark Asian-inspired Dragon Wings.
Starting Monday, the Houston Food Park will be open during the work week from 11 a.m. to 3 p.m., with additional weekend hours to come. Click here for more details and updates.
Tuesday June 18, 2013
BRATTLEBORO — Over the past few years the number of food trucks in Brattleboro has increased and on any given day a hungry customer can get a hot dog, a maple syrup shake or food from Jamaica, Vietnam or Thailand.
But if you are looking for some zoning ordinances to go with your banh mi they can’t be found.
Now the Planning Commission is cooking up a recipe to fix that.
The Brattleboro Planning Commission is proposing amendments to the zoning ordinance to define food carts and mobile food units and also to regulate how the food stands can be set up on private property.
Under the new ordinance vendors would have to apply for an annual town permit to operate their carts.
A public hearing is scheduled for June 24 at 7:15 p.m. in the Selectboard Meeting Room to gather comments on the proposed ordinance.
“We are seeing more interest in mobile food units all over the country, and there are more of them in Brattleboro now than ever before,” said Brattleboro Planning Director Rod Francis. “Right now we have nothing in our ordinance and the Planning Commission feels like the town should have some control over how they are operated.”
Francis said the proposed ordinance does not address health standards concerning food service. Those are handled by the state.
Nor does the proposed ordinance change any of the existing zoning rules for public spaces, such as sidewalks, which are already regulated.
The new ordinance
would attempt to protect pedestrians and drivers, Francis says, by establishing parking, signage, trash receptacle, right-of-way and site-line standards.
It also allows restaurants as a permitted use in the industrial zone, which would pave the way for mobile food carts to set up in industrial zones.
Francis said the issue arose as the town was looking at Chapter 11 in the zoning ordinance and it became apparent that there were not any regulations governing the semi-permanent structures which are typically set up for seven or eight months of the year.
If a property owner wants to build a permanent deck or shed a permit is needed and Francis said the planning commission wanted to give the town some authority to protect the public when food stands and mobile carts settle down for the season.
“Restaurant owners need to get a business license and one of the reasons for establishing an ordinance is to make sure everyone is treated the same way,” Francis said.
Under the proposed rule, the zoning administrator would approve the permits.
The zoning administrator would visit the site and determine if the food stand met the requirements of the ordinance.
If the permit is rejected the applicant would be able to appeal the decision to the Development Review Board.
Planning Commission Chairman James Valente said the commission worked hard to set up the new ordinance to try to protect the public while not discouraging entrepreneurs from coming to Brattleboro.
Valente said the commission also debated the differences between semi-permanent structures, and those that come to town for a weekend event, such as The Strolling of the Heifers.
That debate, he said, is still not settled and the commission is going to figure out if any new rules are needed for food cart owners who only set up in town for a day or two.
“It’s a challenge to come up with an ordinance that addresses the concerns about semi-permanent structures without burdening potential weekend vendors,” Valente said. “There was a feeling on the board that this issue was pressing, and that we needed to do something now while making sure people who were not putting down roots had more freedom.”
Valente also said with more food stands opening the commission wanted to protect the permanent business owners who have to apply for a business license and adhere to town standards and rules.
“All of a sudden here is another subcategory that is not subjected to any of our laws and so we are trying to address that,” Valente said. “Right now it’s like the Wild West out there and we want everyone to play by the same rules.”
After the June 24 hearing, if there are not any major changes, the proposed ordinance would go before the Selectboard, where it would receive another reading before a final vote by the Selectboard.
The ordinance would then go into effect after 21 days.
Francis said the zoning administrator would walk around town and reach out to the food stand operators to encourage them to apply for the new permits if the ordinance is approved by the Selectboard.
The permits would be active through July 1, when the owner would have to reapply for another season.
Howard Weiss-Tisman can be reached at 802-254-2311, ext. 279, or firstname.lastname@example.org. Follow Howard on Twitter @HowardReformer.
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