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Mobile Cuisine

Mobile Cuisine is the complete online resource destination for the mobile food industry. We are dedicated to delivering our faithful readers every must-read street food, food truck, food cart and food stand story bubbling up across the Web, along with exclusive news, interviews, and amazing photos.

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Grilled Cheese Food Truck Of The Year Contest

Grilled Cheese Sandwiches may be the most iconic of American comfort food. No matter where you are from, nothing helps calm your nerves more than biting into a sandwich made from warm buttered, toasted bread and filled with delectable cheese.

While there are some folks who disagree as to what classifies a sandwich as grilled cheese, we can all agree when we have a good one…it doesn’t matter what they call it.

That is why we are happy to announce a new food truck contest we are starting today which has the goal to find out who has the best grilled cheese food truck in 2014.

Like all of our other contests, the grilled cheese food truck of the year contest will open today and will be run in two stages. For the next two weeks (we will accept emails submitted by 12 PM Central Time on Friday September 26, 2014)  we will give our readers the opportunity to submit their choices via contact form below or by email at: Once the data has been collected and counted, we will open a poll (Monday, September 29, 2014) that allows for voting for the top 10 submissions.

Eligibility For 2014 Grilled Cheese Food Truck Of The Year Contest

To be eligible for the final poll, the vendor needs to have opened before July 2014 and must regularly serve grilled cheese sandwiches from their truck, cart or trailer. Vendors can be located in any country so feel free to submit choices from outside the United States and North America.

We look forward to receiving your submissions. Grilled Cheese food truck vendors are free to submit their own carts or trucks for consideration and voters may vote as often as you wish. The only request we have is that you submit one entry at a time and include the name of the vendor, as well as the city  or area the they operate in.

So let the voting begin. And remember, vote early and vote often.

Your Name (required)

Your Email (required)


Your Message

If you have any questions about the 2014 Grilled Cheese Food Truck of the Year Contest, feel free to share them in the comment section below of share them on Twitter or Facebook.

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Episode 4 of The Great Food Truck Race brought 3 contestants closer to their dream of owning their very own food truck, unfortunately, that means that one of the teams was sent home packing…who could it have been?


The show started with the trucks traveling from Oklahoma City, OK to St. Louis, MO with hopes of making it through the weekend.

The remaining 4 teams to take part of episode four of The Great Food Truck Race season 5 teams are (with Twitter accounts):

Beach Cruiser (Venice, CA)
Let There Be Bacon (Cleveland, OH)
Lone Star Chuck Wagon (Houston, TX)
Middle Feast (Los Angeles, CA)

As the food truck teams approached St. Louis the folks in Middle Feast discussed wanting to keep the momentum. Let There Be Bacon showed that they were thrilled to be back in the Midwest because of our love of bacon and Lone Star Chuck Wagon hatched a plan to increase their prices to attempt to keep them out of the bottom spot.

Tyler Florence met the teams to explain that this week will center around food quality and taste. In a change from other episodes, the trucks would start without any seed money, which led to them starting Day 1 with a SPEED BUMP! Each team would work with a local restaurant to recreate their famous toasted ravioli. Each truck would be provided with the same ravioli, but not prevented from giving them their own spin.


The teams head to the restaurant to get their supplies and a quick lesson in preparing them. Beach Cruiser came right out and asked what the restaurant sells them for to understand the local price point. Middle Feast asks how they can put a Middle Eastern twist on it but the owners certainly didn’t look happy at the idea, so they determine they will sell it as shown.

As the teams head into the city Middle Feast does something that very few trucks have done over the years of this show…they actually reached out to work with a local food truck to find a good spot. Beach Cruiser ended up getting lost which leads to a slow start.

Once everyone was parked lines started forming at all of the trucks except Beach Cruiser. Lone Star follows through with their high priced plan and sells their ravioli for $20. Beach Cruiser is marks theirs for  $5 but also gives the customers a ticket to get a coffee next door for $2. Middle Feast sold all of their ravioli 30 minutes, which provides them with over $300 in seed money to get to the store and buy their products. When the totals come in for the ravioli test Lone Star sold 32 raviolis which gave them a whopping $640 in seed money.

After stocking up the teams head back to the streets. Lone Star continued with their high priced dishes. The lines at all of the trucks were long so who knows who will end up at the top. In a surprise move, Middle Feast began selling tacos which ticked off the crew at Beach Cruiser.

Tyler Florence made a surprise visit to each of the trucks to evaluate each of their menus. Let There Be  Bacon is first but because they were way behind, he jumped on the line to help them out for 30 minutes. He liked their food and gives them some pointers. Middle Feast was told to go back to their roots and be more authentic with the food they serve. Lone Star’s dish was called amateurish and way too high priced for what they were serving. Beach Cruiser was Chef Florence’s favorite, but he still had some tips for them to make it even better.


When Day 2 arrives, Chef Florence met with the teams and basically read them the riot act. He stated that if they were in actual business selling what he tasted yesterday, none of them would be open for longer than 30 days. He announces that today there would be a cooking challenge. The winner would get a huge prize.

After shopping the teams setup and began serving food, including their new dish for the day.

The contestants meet with Tyler again and he gives them another tongue lashing before he lets them go to cook him a sample of their new dish. The dishes were judged on creativity, presentation and taste. The best dish would be given the prize of having that truck’s weekend earnings doubled.


Let There Be Bacon – Chef Florence wanted to see their bacon play a more visible role in the plating of the dish however he did state it tasted great.

Lone Star – Chef said it was delicious and gave him an emotional connection to the team’s story.

Beach Cruiser – With wide eyes, he said the food was great and his mind was taken directly to Southern California.

Middle Feast – Chef Florence said their dish was delicious and showed passion.


  • Winner ($500) – Lone Star

With the teams lined up to get the results from Tyler Florence he announces their totals. With a whopping $24,000 in totals:

  • Lone Star Chuck Wagon: $10,418
  • Let There Be Bacon: $5,056
  • Middle Feast: $???

With the results in, and with less than $160 separating Middle Feast it means that Beach Cruisers had the lowest amount this week and thus were eliminated from the race!

Next week’s stop? Mobile, AL

So what did you think of the third episode of The Great Food Truck Race? You can share your thoughts in the comment section below or share with us on Twitter or Facebook.

Join us next week on #FoodTruckChat as we live tweet during the show.

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Four Seasons Food Truck

TORONTO, CANADA – Yesterday Four Seasons Hotels and Resorts launches its second Food Truck tour, making stops in nine cities as it travels down the Eastern Seaboard of the US from Boston to Miami. In each destination, the local Four Seasons culinary team will play host on the truck, serving up exclusive menus and culinary experiences to the local community and hotel guests, ranging from intimate farm dinners to charity events in partnership with local universities.

“After a great run down the West Coast last year, we are thrilled to kick off our East Coast tour,” said Guy Rigby, Vice President of Food and Beverage, Americas. “The food truck concept allows us to pair our commitment to innovation and quality with a dynamic setting that provides Four Seasons chefs an opportunity to share their creativity, craft and passion for food with the local community.”

The truck will spend up to six days in each destination on the tour, making stops at key landmarks and attending events includingPhiladelphia’s LOVE Park, Piedmont Park Farmers Market in Atlanta and the Food Truck Roundup in Wynwood, Miami. In New York, the Food Truck will spend a day outside the iconic Kleinfeld Bridal giving away miniature wedding cakes.

Street-food menus created by local Four Seasons chefs will vary from city to city, and dishes range from classic regional specialties to chefs’ innovative creations. Lobster Rolls headline the menu in Boston, while Pastrami Sliders in New York City celebrate the traditional deli sandwich. Farther south, Four Seasons Hotel Atlanta team will offer a variety of Southern-inspired summer favourites such as aBoiled P-Nuts, a Savannah Crab Cake Sandwich with Old Bay Remoulade, and Pumpkin Moon Pies. All items are priced at USD 10.00and under.

Beyond providing diverse culinary experiences, the Food Truck is a charitable endeavour. A portion of Food Truck revenue from each participating hotel will be donated to a local charity in each market. Charitable causes include breast cancer awareness, foster care, education, and paediatric oncology research.

The complete schedule of 2014 tour dates is as follows:

  • September 15-20: Boston, MA
  • September 22-27: Philadelphia, PA
  • September 29October 4: New York, NY
  • October 6-11: Baltimore, MD
  • October 13-18: Washington, DC
  • October 20-25: Atlanta, GA
  • October 27-28: Orlando, FL
  • October 30November 4: Palm Beach, FL
  • November 6-11: Miami, FL

In addition to the savory delights available on the road, participating hotels are spotlighting unique beverage creations from the following brands: Bacardi Superior Rum, BOMBAY SAPPHIRE® Gin, Cointreau Orange Liqueur, elit by Stolichnaya, The Macallan Scotch Whisky, Patrón Tequila, and Cambria Estate Winery Katherine’s Vineyard Chardonnay. Additional supporters of the tour include evian/Badoit Waters, Red Bull Energy Drinks, Coca-Cola, Caffè Umbria Artisan Coffee Roaster, Rishi Organic Teas, FeverTree Beverages, PSAV, OpenTable, and IHS.

Follow the Four Seasons Food Truck on Taste by Four Seasons showcasing highlights from the nine featured destinations and street food–inspired recipes from Four Seasons chefs. For an interactive tour map and other delicious details, visit Four Seasons Magazine or follow the hashtag #FSFoodTruck on Twitter and Instagram.

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nola food-truck-lot

NEW ORLEANS, LA - Look out Austin! NOLA is about to get her first food truck park. A vacant lot on the corner of St. Claude Avenue and Feliciana Street will provide an outdoor food court populated by the trendy trucks from October 2 – November 8. Of course, this is Louisiana not Texas; so, the venue will also feature beer and food.

The area will be outfitted with picnic tables and strings of Christmas lights. In addition, there will be portapotties, bike parking, and security. The park will operate Thursdays, Fridays, and Saturdays from 6p.m. to 9p.m.

Live music will be performed by two youth programs administered by St. Claude Main Street. The featured bands will be New Orleans Youth Sound Experience (NOYSE) and NOLA Mix.

The project is the brainchild of My House NOLA, a city wide culinary production company. Founder Barrie Schwartz explains, “We have not had an event in the Bywater since 2013, and we are excited to start back up again and work with St. Claude Main Street by bringing food trucks and a food park to the neighborhood. We hope to engage with the neighborhood and provide a space for community to gather and enjoy the diverse food truck scene of the city.”

Each night, three different trucks will be serving their fare. The meals-on-wheels will be joined by three pop-ups. EmpanadaNOLA (Carolina Gallop), Koreole (Kayti Williams), and Laurel’s Licks Ice Cream (Laurel Santos) will also be cooking up munchies for the masses.

Find the original article at <here>

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2014 nyc vendys

NEW YORK, NY - Pouring rain and long lines didn’t stop New Yorkers from stuffing their faces with bites from the city’s best food trucks at the Vendy Awards held on Governors Island this Saturday.

Over 40 food trucks nominated for awards shared samplings from their menus with the sold-out crowd.

Lines loomed longest for Nuchas ( (a Vendy Cup nominee and 2013 Rookie of the Year Winner), an empanada truck serving pastries filled with meats and veggies including pulled pork and portobello mushroom treats. Nuchas unsurprisingly took home the People’s Taste Award.

Cinnamon Snail, a vegan food truck, won the overall Vendy Cup. They served samples including their spicy Korean vegan tacos and warm crème brulee doughnuts.

Zha Pan Asian ( delighted many tasters with their signature Asianici—Italian-style fried rice balls in Asian flavors like Bulgogi and Thai Yellow Curry Tofo. They took home the Best Market Vendor Award.

Other awards went to reigning champion Calexico for the Masters Cup; Ice & Vice (vegan ice cream) for Best Dessert; and maple-syrup themed Snowday for Rookie of the Year.

Despite a few umbrella dribbles of rain into curry wurst and ramen burgers, the event offered a fantastic opportunity to taste a plethora of local food trucks, without tracking them around the city. Bites could be chased down with Brooklyn Brewery lager or IPA.

Tasting highlights included seemingly endless (no complaints) hibiscus and dulce de leche doughnuts from Dough; Big D’s Khao Cart serving juicy hamburger patties and fried eggs over rice in a Thai gravy; Desi Truck with their fantastic ‘Game Changer’ chicken puri-bhaji; King of Falafel serving freshly wrapped schwarma and falafel; and Shanghai Sogo with freshly fried pork dumplings and bubble tea.

Find the original article at <here>

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Photo credit: CBS

DENVER, CO – Denver firefighters rushed to a popular music venue on reports of a food truck explosion.

The Fat Sully’s food truck was parked near the Bluebird Theater at Colfax and Adams.

Firefighters say a propane line broke and caused the blast.

The fire happened about 8:30 p.m. on the 3200 block of East Colfax Avenue. The fire caused at least one of two 60 pound propane tanks on the truck’s rear to explode, Capt. Greg Pixley said.

“The fire was pretty significant,” he said.

The injured man, believed to be the truck’s driver, was taken to an area hospital with minor to moderate burns. Pixley said he was alert and responsive.

No damage to any surrounding buildings or people was reported.

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idaho falls food truck

IDAHO FALLS, ID - Food trucks are a big business in a lot of major cities across the country, but starting the business in smaller towns can be tough.

There are only a handful of food trucks in Idaho Falls and each one has had its own ups and downs here.

Owner of Julio’s taco truck has moved from Rexburg and parked his truck in this lot on Broadway.

“The avenue can be really busy, but if you don’t have the right tools to advertise your business still people won’t see you,” said Julio, owner of Julio’s Authentic Mexican Food Truck.

The busy street may bring in business but customers have competition. The massive Sweeto Burrito truck is parked in the same lot.

Many think this is bad for business, but Julio and burrito boss, Jon Pierre Francia said it actually helps.

“The more great food that’s together, food has gravity and people come to it,” said Francia.

Francia started in North Dakota to feed the oil workers in the Bakken.

In Idaho Falls they’re testing the drive through.

“It was really interesting to watch going from hungry dude food, which is what we thought we were to watching ladies pull up in an Escalade, grandma’ coming back and getting a Sweeto Burrito every day. The diversity of our brand was tested here in Idaho Falls,” said Francia.

The business has sky rocketed across the country with nearly 400 locations that’ll be complete by next month, included a few brick and mortar stores.

“Like a Carl’s Jr. or Wendy’s or something like that that’s where we’re headed,” said Francia.

Heading across town on 17th Street, Mike Olson with Pyros Brick Oven Pizza has the same vision.

“I’d love to see it in a brick and mortar place here in Idaho Falls. It’s my home town,” said Olson.

The popular pizza place is famous for its five dollar pizzas made in a full size brick oven inside the truck.

Two years into the business, “I was thinking maybe i could do something else on the side, but its really demanded all my attention and energy,” said Olson.

Find the entire article at <here>

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philly propane food truck explosion

PHILADELPHIA, PA - In the wake of a food truck explosion in July that killed a mother and daughter, the president of Philadelphia City Council wants the fire department to start inspecting propane tanks on curbside food trucks.

Council president Darrell Clarke today introduced a bill aimed at boosting the safety of food trucks.  It gives the Philadelphia Fire Department the ability to inspect the propane tanks used on the trucks.

He says he was spurred on by the Feltonville food truck disaster in July.

“So, we’ll be working with the fire department (and) any state entity that has some level of concern to make sure that nothing like that ever happens again,” Clarke said today.

The Feltonville accident exposed a lack of inspections at either the state or city level, and Clarke admits that confusion over who is responsible to oversee this aspect of food trucks remains.

“When we did the analysis of state law, there was nowhere in there that talked about an inspection process.  So we want to make sure that that’s done a local level,” he said today.

Find the entire article at <here>

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