Browsing articles tagged with " street food"
Jul 26, 2014
Tim Lester

Nue Bringing Street Food (and a Liquid Nitrogen Ice Cream Window) to Auto Row

Cvetkovich has traveled to more than 50 countries, taking notes about his favorite dishes along the way. “I travel pretty much to eat,” Cvetkovich says. While its kitchen will use some “high tech” equipment, Nue’s street food-inspired menu will embrace a range of preparation techniques.

While the concept is in its early stages and he plans to bring on a chef to round out the menu, Cvetkovich says Nue’s offerings will be centered around lesser-known small plates that riff off of dishes found in South America, the Mediterranean, Asia, and beyond.

“Seattle has a lot of cool ethnic restaurants but there’s only a handful of dishes that come back. Everybody know banh mi, everybody knows pho. But when you’re in Vietnam there’s hundreds of others. The idea is to bring those back.”

In addition to room for 30 in the dining room and a full bar, Nue will have a window where you can order from the menu off the street, and a liquid nitrogen ice cream station. The machine will rotate between three or four flavors, including traditional options like lemon custard, and some experiments—Cvetkovich throws out smoked hay as an example. Hanging meats and a walk-in with cut out windows flank one side of the open kitchen; an island will be built out front surrounded by chairs for outdoor dining when weather allows.

So can a newcomer pull it off? “A lot of my people ask me, ‘do all your friends think you’re crazy for doing this?’ because I’ve never run a restaurant before,” Cvetkovich says. “But they don’t. They ask me, ‘what took you so freaking long?’”

Cvetkovich sees business models changing in the restaurant industry. “We have retail entering the restaurant space, we have subscription services. What I’m taking from the tech and game industry is that you have to be tactile, you have to be able to move and change around. Not that you’re going to be flighty, but if you’re agile, I think you can keep on top of it.”

Nue is planning to start serving lunch and dinner on December 1.
· Nue [Facebook]

Recommended Reading

Jul 26, 2014
Tim Lester

Street Food Friday: Rice and Beans Three Ways in Costa Rica

No, it’s not the bubbly soft drink – it’s where you’ll pull up a chair for the local cuisine. A “soda” is a Costa Rican cafe, always small and often an extension of a family’s house. It is here that you’ll be exposed to the main traditional dishes, such as those described below, in a very casual roadside setting. Some are more divey than others (think plastic tables and chairs), but as is the case with cafes in many areas of the world, sometimes the less formal a place is, the better the food. When making your way through the country, you won’t be able to go far without seeing a sign for a soda.

Casado

The casado is the main dish of Costa Rica, consisting of beans, rice, salad, plantains, and a tortilla to go along with a piece of either fish, chicken, or beef. “Casado” means “married man” in Spanish, and the dish is said to get its name from the fact that its ingredients are always served together, especially rice and beans. Local Costa Ricans eat a casado in some form just about every day, typically for lunch.

Gallo Pinto

When we were describing a casado, we listed the ingredients of beans and rice separately on purpose. A look at the photo of the casado will back this up – they are indeed served apart from one another. This is important to keep in mind because the Costa Ricans have three ways that they serve rice and beans: Individually, as “rice and beans,” and as “Gallo Pinto.”

“Rice and beans” refers to the Caribbean-style of “peas and rice,” where black or red beans are combined with the rice and a bit of coconut flavor. Gallo Pinto is the country’s most popular and well-known method of mixing the two, and it’s pretty straightforward with no alternate flavors added. The unique aspect of Gallo Pinto is that it is eaten for breakfast by the locals. So when you go to a soda in the afternoon, order rice and beans. In the morning, order Gallo Pinto.

Bocas

When you belly up to a bar to try some Cacique Guaro, ask for the “bocas” menu. Simply another word for snack or tapa, many places offer complimentary (or very cheap) bocas when you order a drink. Options tend to be more Mexican oriented than Central American, like chicharrones or empanadas.

Locally Grown Fruit

Accompanying every breakfast and snack throughout the day is the locally grown tropical fruits. Bananas, pineapples, plantains, and mangoes are the usual suspects, and are very cheap to purchase at roadside farm stands.

[Photos: Flickr/Flickr/Flickr/Will McGough]

Recommended Reading

Jul 25, 2014
Kim Rivers

Chestertown planning considers food truck requirements

CHESTERTOWN — The Chestertown Planning Commission, meeting Wednesday, July 16, approved a concept plan for a truck selling tacos from the parking lot near the Women In Need store.

However, the applicant, Ashley Herr, was asked to provide more detailed paperwork before the commission could give a final approval to the plan. The missing paperwork included written permission from the property owner, a health department approval, a detailed site plan and mockups of signs.

The town council, at its meeting July 7, gave Herr provisional approval to set up the taco truck, on condition of planning commission approval of the application. The case was complicated by the failure of the zoning ordinance to provide for food trucks in any zones. Herr said she had decided to set the business up on private property as a way around the ordinance.

In addition to the missing paperwork, Herr said she was still unsure of the final site. She said the owner of a nearby restaurant wasn’t happy with the idea of a food truck near his business, and she didn’t want to ruffle feathers. She said she received a verbal OK from the owner of another site.

However, the second site was not in the C-1 zone the council specified when giving her conditional approval. Planning commission Chairman Jeffrey Grotsky said the move to a different zone would have to be specifically approved by the council. He said the commission was bound by what the council had asked it to do.

Zoning Administrator Kees de Mooy said Herr needed to fulfill “the same basic requirements as a restaurant,” including inspection of the truck, approval of the signs and so forth.

“We’re almost there,” he said.

Commissioner Robert Fordi said the commission should be able to support Herr “once it’s all in line.”

Commissioner Gil Watson suggested Herr get help with her application to avoid having to keep coming back.

“I’m totally in favor of the concept,” he said.

Other members expressed their agreement.

Grotsky asked de Mooy to work with Herr to “help her get moving,” and possibly find another person to assist her.

Herr’s application also spurred a request by the council for the planners to examine the zoning ordinance for ways to allow food trucks in town, an idea both the council and the commissioners seemed comfortable with in principle.

De Mooy said the town already had received a second application for a food truck. He said additional requirements might be needed because the trucks could move from site to site.

Grotsky said food trucks were popular when he was in college, and Watson said they are popular in Baltimore.

Commissioner Morgan Ellis said a food truck could be a good starting place for an entrepreneur. She said food trucks could add to the choices available in the community.

Commissioner David Bowering said the commission shouldn’t assume food trucks would be welcomed by existing restaurants. “Shouldn’t we find that out instead of assuming it?” he asked.

De Mooy said the commission could create a draft amendment for food trucks and let the mayor and council gauge public opinion. He said the zoning ordinance would be up for review in three years, at which point the commission could make whatever changes it saw as useful. All would be subject to public hearing before ratification, he said. He said the same process had been followed with outdoor restaurant seating, which requires approval by the council.

Grotsky said the commission should “start out as broad as we can” in drafting an ordinance. He said the town would have control over what happens on public streets. He asked de Mooy to draft an ordinance for the commission’s next meeting “so we can have something other applicants can look at.”

In other business:

• The commission granted preliminary site plan approval for a plan by Washington College to build an addition to the Casey Swim Center for locker rooms.

Reid Raudenbush, the college’s director of physical plant, said the addition of 3,800 square feet on the south side of the building would have “minimal impact on the existing building.” It would have room for 25 lockers, he said. Upgrades to bring the building into compliance with the Americans with Disabilities Act of 1990 also would be made, he said.

The commission asked for details of the landscaping and stormwater management system before it grants final approval. Plans are for construction to begin in the fall and be complete for the spring semester, Raudenbush said.

Recommended Reading

Jul 25, 2014
Kim Rivers

Food Truck Friday: Cool off with Ricca gourmet ice cream sandwiches

In today’s Food Truck Friday, we’re helping you chill out with Ricca – an ice cream sandwich cart with a gourmet twist.

Tallent Ricca’s gourmet ice cream sandwich business is little more than a refrigerator on wheels, but she’s already earned a huge Houston following.

“It’s just way better than anything that comes from the freezer aisle,” explains customer Heather Ardeel.

Ricca is a Houston native and a Bellaire High School grad, who spent four years abroad in Switzerland.  She came back to Texas to bring her favorite hand-crafted Swiss sweets to the booming Houston culinary scene.

“It was a very natural fit for me to come back here, especially since everything is picking up in the food world and food trucks are doing so well,” Tallent says.

But don’t expect your average ice cream flavors on this fancy little food truck.  Peppermint Stracciatella, Lemon Blackberry Goat Cheese, Peanut Butter and Chocolate, Vietnamese Iced Coffee, and Fruity Pebble comprise the flavor offerings.

Each full sized sandwich costs about $5.  You can find Ricca on Twitter @Ricca_co

Recommended Reading

Jul 25, 2014
Kim Rivers

Cookin’ Time With HEB: Serving it up with the food truck

WE HAVE A NEW SPIN ON COOKING TIME WITH H-E-B. WE’RE OUT HERE IN THE PARKING LOT, “LOCAL 2″ STUDIOS. WE’VE GOT ANDY WITH US. WE’RE DOING SOMETHING A LITTLE DIFFERENT. YOU BROUGHT THE FOOD TRUCK. I BOUGHT THE H-E-B FORK IN THE ROAD FOOD TRUCK. TODAY WE WANTED TO FEATURE THIS BIG BEAUTIFUL FOOD TRUCK. WE’VE BEEN RUNNING AND OPERATING OUT OF H-E-B FOR THREE YEARS NOW, BUT A LOT OF PEOPLE DON’T KNOW ABOUT IT, SO HERE WE ARE TRYING TO GET THE WORD OUT. Reporter: SO WHERE WOULD WE FIND THIS? WE OPERATE OUT OF THE MONTROSE H-E-B MARKET, BUT WE DO A LOT OF EVENTS AROUND TOWN. SATURDAY YOU’LL CATCH ME OUT AT NO LABEL BREWERY AND A FEW OTHER PLACES. WE HOST A FIRST AND THIRD FOOD TRUCK MEET-UP, SO I’LL BRING 13 TRUCKS FOR EVERYBODY TO COME OUT AND ENJOY. WE HAVE AN ON-PREMISE LICENSE, LIVE MUSIC AND EVERYTHING. WHAT KIND OF STUFF ARE YOU MAKING? WE’RE DOING A LOT OF AMERICANA, GOOD CLASSIC AMERICAN FOOD. TERRY IS BACK THERE WORKING FOR US. WE HAVE SOME CHEESE STEAK, TERRY. AND SHOUT OUT TO ST. ARNOLD’S ROOT BEER. THIS IS A TEXAS CHEESE STEAK MARINATED ANGUS RIB EYE, STOPPED OFF WITH SMOKED GOUDA. THIS IS MY BEST SELLING ITEM. LOOKS GOOD AND SMELLS GREAT. WHAT ELSE YOU GOT? WE DO SOME FRIED MAC AND CHEESE BALLS, CRAB ROLLS, CAJUN CRAB ROLLS, JUST REALLY A PLETHORA OF EVERYTHING ACROSS THE BOARD FOR EVERYBODY. SO RUN DOWN AGAIN WITH THIS FOOD TRUCK. YOU’VE GOT THESE MEET-UPS GOING ON. WHY DO PEOPLE LOVE THE FOOD TRUCKS? IT GETS YOU OUT OF YOUR ELEMENT, OUTDOORS WHERE HOUSTONIANS LIKE TO BE. YOU CAN REALLY GET OUT AND GET A LOT OF DIFFERENT TYPES OF FOOD IN ONE SPOT, SO IF YOU’RE GOING OVER TO THE FOOD TRUCK PART, WE’VE GOT SEVERAL AROUND THE COMMUNITY NOW AS WELL, SO THE COMMUNITY IS GROWING, I HAVE LOTS OF FOOD TRUCKS AND H-E-B HAS REALLY BEEN A PART OF THAT BECAUSE WE’VE BEEN HOSTING THESE EVENTS FOR THE FIRST AND THIRD FRIDAYS OF EVERY MONTH. ANDY, THANKS FOR YOUR TIME AND FOR BRINGING OUT THE FOOD TRUCK. TERRY, GOOD TO SEE YOU TOO, MAN. FOLKS, KEEP YOUR EYE OUT FOR THE H-E-B FOOD TRUCK. IT’S A LITTLE DIFFERENT TWIST THIS WEEK ON COOKING TIME WITH WITH H-E-B. WE’LL GET BACK TO THE GRILL

Recommended Reading

Jul 25, 2014
Kim Rivers

Foodstock features food truck cuisine, beer, and bands

People lined up for one of the many food trucks at One Summit Square.
People lined up for one of the many food trucks at One Summit Square.

Fort Wayne, Ind. (WANE) Food trucks are taking over One Summit Square Saturday for Foodstock 2014.

Fort Wayne Food Trucks will be showcasing various food truck food while live music from local bands will be playing on the corner of Wayne and Calhoun streets downtown. There will also be a beer garden.

The food trucks will be selling chow all day long from 11 a.m. – 8 p.m. on Saturday.

Fort Wayne Food Trucks is an alliance of the many food trucks in Fort Wayne. Foodstock 2014 will feature delicious cuisine from ten different trucks:

  •  Affine
  • Bravas
  • Jimmy Ray’s
  • Sol Kitchen Food truck
  • Getaway Grill
  • Pizza Bomba
  • Ragin’ Cajun
  • Rigatony’s
  • Spicer’s Wise Guys
  • Whip Chill

For more information on Foodstock 2014, check out the Fort Wayne Food Trucks’ Facebook page here. 

Recommended Reading

Jul 25, 2014
Kim Rivers

Burgers Ya Heard: New Orleans food truck guide – The Times

After a dozen years cooking in restaurants, including Rambla, Meauxbar and Vincent’s, John Tew needed a change.

“The kitchen life,” he said, “it beats you down after a long time.”

So now instead of working a hot line he battles blazes for the Jefferson Parish Fire Department. But on his off days, you’ll still find Tew cooking inside his Burgers Ya Heard food truck.

On the rig, a former Bunny Bread delivery van, he builds quarter-pound burgers on buns from Angelo’s Bakery in Metairie. The basic Tra-Dish comes with homemade bread and butter pickles. The Triple B, a riff on a salad from his days at Meauxbar, has a thick slicked beet below the patty and above strips of bacon and a pungent blue cheese. The Pho BurGer gets topped with bean sprouts, cilantro, jalapeños and a sauce of reduced pho broth that multiplies the burger’s meatiness.

The more outlandish burgers taste like fully conceived dishes rather than just patties crowned with a hodgepodge of topping. You can tell that Tew has restaurant experience. So far, though, the Tra-Dish has been the best seller. Tew understands why customers gravitate toward his basic hamburger.

“If you can’t do a regular burger well,” he said, “why trust anything else?”

Burgers Ya Heard

@burgersyaheard

Cuisine: Burgers both traditional and creative

On the menu: Tra-Dish burger (lettuce, tomato, red onions and pickles); GrinGo burger (pico de gallo, avocado, lime zest sour cream); mac and cheese; fries

Top seller: The Tra-Dish

I said: “Don’t be timid. Order a Pho BurGer.”

Price: $2–$9 (cash or credit)

Regular stops: Tulane Medical Center, LSU Health Sciences Center (lunch); Rusty Nail, the Rendezvous (night)

Truck: 2001 Chevrolet Bunny Bread truck

Recommended Reading

Jul 25, 2014
Kim Rivers

Overturned Food Truck Snarling Traffic On SB I-95 Towards Vine Street …

To fuel your love of cars,

visit the Autos section.

 

autos arrows plug v2 Overturned Food Truck Snarling Traffic On SB I 95 Towards Vine Street Expressway

PHILADELPHIA (CBS) — An overturned car is creating a traffic nightmare for drivers trying to make their way into downtown Philadelphia.

The accident happened at about 7:45 a.m. Friday on the ramp from southbound I-95 to the Vine Street Expressway.

It appears that a SUV that was pulling some type of food cart lost control and spun out. As a result, the food truck overturned on its side.

It is believed that another car was involved in the crash.

The crash is severely impacting traffic on southbound I-95 approaching the Vine Street Expressway exit.

The crash remains under investigation.

Must Read Today’s Top Talkers:

Recommended Reading

Jul 25, 2014
Kim Rivers

NYC Food Truck Lunch: Jerk Chicken Grilled Cheese From The Morris Truck

The Morris Truck is one of the old-timers in the NYC food truck world. That means they first came onto the scene 3 years ago, a veritable Ancient Mariner in this business.

As any food truck worth its salt knows, you need to keep things fresh to keep ‘em coming back, and the Morris Truck does this well. There are the classics, and then the ever-changing specials.

One of the newer specials on the menu is Jerk Chicken Grilled Cheese, which we ordered for $9.

Instead of classic jerk chicken, the Morris Truck used slices of chicken sausage, which was surprising. You don’t often see jerk chicken substituted with chicken sausage (for good reason).

Joining the “jerk chicken” was ale cheddar cheese, which did have a faint taste of beer. The cheese was strong enough to stand up to the other strong flavors in the sandwich, especially the pickled onions, and what was described on the menu as bbq sauce.

The bbq sauce was not at all what we expected. It was a creamy, slightly spicy white sauce, not tomato-based in the least. We’re not sure if this was a mistake, or if the Morris Truck considers this to be a bbq sauce. We certainly do not.

(credit: Perry R.)

(credit: Perry R.)

The dominant flavors in this sandwich were the pickled onions, cheddar cheese and the sauce. The chicken sausage was tasty when we hit a bite, but there was not enough chicken sausage for our liking, especially at $9 a sandwich.

The Morris Truck does grill each sandwich perfectly, but we’ve had better lunches from them in the past.

You can find the Morris Truck on Twitter here or on Facebook here. Just look for the big EAT sign in lights on the side of the truck.

(credit: Perry R.)

(credit: Perry R.)

Recommended Reading

Pages:1234567...1080»
About - Contact - Privacy - Terms of Service