In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this past weekend from Paris, Arlington, Cleveland and Asheville.
Putting The French In Fast Food – PARIS, FRANCE — No matter how many hungry stomachs it has satisfied, that rotating vertical grill has caused so many cases of indigestion that it is now usually approached with caution. But outside the Grillé restaurant, on rue Saint Augustin, an upper-class artery of the French capital, people are lining up with different expectations in front of the meat cylinder for a different kind of döner kebab.
Food cart practices in focus at Arlington Central Library – ARLINGTON, VA – Arlington Economic Development and the Greater Washington Hispanic Chamber of Commerce will take a look at the mobile food business Wednesday.
Osiris Hoil, owner of District Taco, will talk about food-cart best practices. Officials from Arlington County’s health, police and revenue departments will talk about regulations.
Umami Moto Food Truck Passed on to New Concept Wok n Roll – CLEVELAND, OH – “We just sold Umami Moto food truck and we’ll be traveling the country running the Stouffer’s Mac ‘N’ Cheese truck,” explains Jae Stulock, who launched Umami with Sandy Madachik three years ago.
Overwintering food trucks in Asheville – ASHEVILLE, NC – In 2010, hopeful food truck vendors were fighting for their right to a free market exchange. Aspiring entrepreneurs were busily lobbying the city to be allowed to vend falafel, barbecue sandwiches or hot cups of espresso in the central business district.
Nearly two years since Asheville’s first food truck lot opened downtown, mobile food vendors are still finding challenges to contend with. And one of the biggest hurdles to a steady cash flow, they say, is bad weather.
PARIS, FRANCE – Parisians now have a new health-conscious and haute cuisine option during their lunch break. Marc Veyrat, known for his focus on natural and sustainably-sourced ingredients, has brought his gourmet cuisine directly to the working public with his brand new fleet of food trucks.
Veyrat, twice awarded the maximum three-star rating from the Michelin Guide, is among the leading representatives of molecular gastronomy in France.
Rarely seen without his signature wide-brimmed hat, the 63-year-old chef is particularly known for his focus on natural and healthy cuisine, and he often incorporates wild herbs and roots into his preparations.
Following his disappearance from the public eye in 2009 after a serious skiing accident, Veyrat is making something of a comeback.
After launching a new farm stay concept last fall, inviting guests to spend the night in a sustainable and autonomous farm in the Aravis mountain range in Savoie, the chef now aims to bring his cuisine to Parisians on their lunch break.
Veyrat rolled out his food trucks yesterday. They will travel through several neighbourhoods in Paris, delivering hot meals to customers who have ordered them in advance.
In keeping with Veyrat’s principles, the meals offered are based on natural, often organic ingredients that are always produced within France.
Find the entire article at themalaymailonline.com <here>
PARIS, TX – No, not Paris, France…Paris, Texas and the mobile food industry is making it’s way there.
Chef Kenneth Thornhill has opened a food truck hoping to bring good quality food to residents. The Red Bear Mobile Cuisine opened in early December and offers homemade pizza and cheesecake.
“We do pizza. We have our weekly pizzas, pepperoni and margherita, and a special pizza that changes every week.”
Thornhill says he cooks in an open wood burning oven he bought from Italy, and says business has been great so far and residents should expect more food trucks in the area soon.
“Paris is getting bigger, said Thornhill. “We are getting new hospitals and just new everything, it’s about time for it to step up you know at least on the culinary aspect then where its been. There’s always room for improvement there.”
Right now they have been setting up the food truck in Easy Street’s old parking lot on Collegiate, but to see where they will be each day just go to their Facebook page The Red Bear Mobile Cuisine.
In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this past weekend from Rochester, Arlington, Mexico, Paris and Riverside.
Food truck pilot project may be extended – ROCHESTER, NY – Rochester’s test drive with food trucks downtown could be extended through March, giving City Council and Mayor-elect Lovely Warren’s incoming administration time to review an evaluation report expected at year’s end.
FOOD TRUCK DEBATE KEEPS ROLLING ON – ARLINGTON, VA – Food trucks are revving their engines, ready to roll out in Alexandria despite recent setbacks.
As city officials discuss letting food trucks operate in Alexandria, the popular mobile eateries remain banned on private and public property in the city, with the exception of construction sites. Yet armed with updated special event and health code permits, food trucks can make occasional appearances in the Port City.
Find the entire article <here>
The food trucks conquer Mexican streets – MEXICO – Mexico can be convinced that a revolution in the way you eat Mexican, the food trucks have multiplied in Mexico as an alternative to the typical street food, although still without permits and face the gangs that dominate the streets.
They’re more hygienic, they have more variety of dishes, do not pollute or clog because they move from one place to another and are not as expensive as a restaurant, these are the main advantages highlighted by some of the owners these trucks interviewed by EFE.
Parisians are embracing the burger – PARIS, FRANCE – Mustachioed servers in plaid shirts and caps — French clichés come to life — called lunch orders as a throng of hungry hipsters lurched forward at Big Fernand. The house special that had customers lining up? The hamburger. Make that the hamburgé. In a marketing move worthy of a “Saturday Night Live” skit, the restaurant has instituted its own name for the simple sandwich, which Parisians are embracing citywide whether with Tomme de Savoie cheese or with good old cheddar.
Food trucks may get green light Tuesday – RIVERSIDE, CA — Restrictions against food trucks in Riverside County from selling fried, barbecued, broiled, grilled or other items prepared on wheels may be repealed by the Board of Supervisors on Tuesday.
Supervisor Kevin Jeffries in June proposed eliminating provisions in Ordinance No. 580, which limits food trucks to selling only packaged foods, ice cream, roasted nuts and steam-cooked hot dogs. Jeffries called the restrictions anti-business and anti-competitive, noting that in neighboring Los Angeles and Orange counties, no such prohibitions exist.
You may have missed it, but the mobile food industry is growing faster than anyone would have guessed five years ago. It can be difficult to keep up with the new trucks and carts as they pop up throughout the world. 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:
Busia’s Kitchen Food Truck Serves a Wide Variety of Delicious Menu Items. Polish Cuisine is our Specialty 443-955-0867 (call or text us)
In our quest to keep our readers up to date with the latest stories relating to the food truck industry has compiled a list of the stories that hit the wire this weekend from Greensboro, Plano, Del Mar, Paris and Lincoln.
Food Trucks cooking up success in downtown Greensboro – GREENSBORO, NC – Just a few weeks into Greensboro’s pilot program for Food Trucks downtown, a marketing company says they will be recommending them as a permanent fixture to the city.
The Sales Factory is surveying customers and gathering information about the food trucks the city is allowing on Commerce Place downtown for the month of October.
Plano may become food truck friendly – PLANO, TX – Food trucks are one of the fastest-growing dining trends in Texas.
The mobile kitchens dish out everything from Vietnamese Bánh mì sandwiches loaded with grilled pork and daikon radish to baked potatoes with blue cheese and buffalo chicken on top. If it has been dreamed up, there is probably a food truck in DFW that specializes in selling it.
Food truck trend drawing scrutiny – DEL MAR, CA – After receiving a number of complaints from local businesses, Del Mar is taking a closer look at food trucks that recently rolled into town.
Since Oct. 10, six food trucks have been operating at Seagrove Parking Lot from 5:30 p.m. to 8:30 p.m. each Wednesday.
Members of the brick-and-mortar business community have raised a number of concerns, from design-review requirements to noise and smells to, most notably, competition.
Find the entire article <here>
Food truck event hits streets of Paris – PARIS, FRANCE – In a sign that the food truck phenomenon is no passing fad in Paris – the unofficial gastronomic capital of the food world – an influential culinary group has invited food truck operators from Copenhagen to New York to turn the courtyard of a historic building into a makeshift dining parking lot.
The two-day event called La Pompe à Bulles et les Délicatrucks is organized by food guide and festival organizer Le Fooding, a group that could be described as the antithesis to the white-gloved, silver service world of fine dining.
Owners of food trucks want better access to downtown spots – LINCOLN, NE – Launching a restaurant used to require the right location, a bank loan and a gambler’s tolerance for risk.
Now it seems like it takes just four wheels and a couple of Crock-Pots.
Imaginative chefs have driven food trucks far beyond the land of corn dogs and cotton candy, making mobile cuisine a popular trend on the coasts and on food television. They have been slower to arrive in the Midwest, but Omaha, Lincoln and Council Bluffs have all seen growth in food truck numbers the past three years.
PARIS, FRANCE – Organizers stop short of calling it a food truck. But following the lead of Paris’s hottest new dining destinations, a gastronomy festival has launched a ‘Restaumobile,’ which will serve Michelin-quality meals – on wheels.
The fact that French culinary titan Alain Ducasse has given his blessing for such a project only serves to cement one of the biggest food trends to excite Parisian foodies. During the city’s “Tous au Restaurant” festival (loosely translated to “Everybody to the restaurant”), diners are being invited to tuck into multi-course lunches and dinners in a makeshift restaurant on wheels — a specially equipped bus –which will park in various parts of the city.
The concept is seen as a riff on the meteoric popularity of gourmet food trucks which have garnered cult-like followings among Parisian foodie types. Cantine California and Le Camion Qui Fume, for example, are seeing mile-long queues for their organic tacos and gourmet burgers à la Americana thanks to write-ups in major publications including Le Figaro and The New York Times.
Other entrepreneurs are also taking the mobile food concept, which has been growing Stateside for several years, and applying it to wine with mobile tasting rooms.
Meanwhile, for eight days, ending September 24, the Restaumobile will offer two lunch and two dinner services seating 40 diners at a time.
Food trucks may be trendy now but the concept is hardly new. Since the turn of the century, hungry workers have counted on mobile vans and stalls lining city streets to provide cheap, filling fixes. Today, the lack of capital for brick-and-mortar restaurants has inspired a surge of chefs to turn old trucks and buses into curbside culinary destinations. The contemporary food truck scene runs deep in the USA, but if you’re traipsing the streets of Europe craving a roving kitchen that can knock your socks off, here are a few spots to try on this side of the pond.
When in London, make a beeline to the food truck mecca, Eat St. (www.eat.st) at Kings Cross. Seven days a week, London’s best mobile merchants flock here to dish out everything from Japanese-style hot dogs smothered in wasabi-mayo to old-school English pies to Korean fusion street food. Look out for Kimchi Cult (www.kimchicult.com) and their infamous kimchi sliders (a mini beef burger topped with kimchi), or Yum Bun’s pillowy-soft steamed buns bursting with slow roasted pork belly (www.yumbun.co.uk). Visit Eat St.’s website for a full schedule of which vendors are due to roll in each day.
Find the entire article by Caitlin Zaino at lonelyplanet.com <here>
Paris, France – In the latest American food craze to catch on in France, Parisians are flocking to US-style food trucks for gourmet burgers, artisanal tacos and other decidedly non-French street foods.
Usually uber-traditionalists when it comes to dining, Parisians have fallen hard for the food trucks, with some queuing for up to two hours at lunch time to sample their wares.
Among the most popular is Le Camion Qui Fume (The Smoking Truck), a burger truck run by California native Kristin Frederick that on a recent afternoon saw a long line of customers waiting for a bite.
“In Paris you can eat very well on the go, but often it’s very expensive. The truck is a good alternative,” said Frederick, who studied at a Paris culinary school and worked in a restaurant before launching the venture.
The truck’s speciality is an eight-euro ($10) hamburger — 10 euros with French fries — made with specially chosen ground beef, aged Swiss or French cheese and caramelised onions.
Frederick said the ground meat found in French butchers — normally used for making the raw beef dish steak tartare — doesn’t work perfectly for making a burger.
“I choose the pieces of beef myself to find the ‘real taste’ of meat and fat,” the 31-year-old said.
Le Camion Qui Fume moves to different locations throughout the city and keeps fans posted of its travels through its website. It’s proven so popular that Frederick said she’s planning to launch a second truck.
“It’s a nice change from a ham sandwich” said one client, Myriam, as she enjoyed one of the truck’s burgers.
“To find a good burger in Paris you normally have to go to posh hotels or bars. Here it’s more friendly and relaxed,” added her daughter, Annaelle.
Another popular food truck, Cantine California, launched three months ago and serves tacos and burgers made with organic meat, a rarity in France.
PARIS — An artisanal taco truck has come to Paris. The Cantine California started parking here in April, the latest in a recent American culinary invasion that includes chefs at top restaurants; trendy menu items like cheesecake, bagels and bloody Marys; and notions like chalking the names of farmers on the walls of restaurants.
In France, there is still a widespread belief that the daily diet in the United States consists of grossly large servings of fast food. But in Paris, American food is suddenly being seen as more than just restauration rapide. Among young Parisians, there is currently no greater praise for cuisine than “très Brooklyn,” a term that signifies a particularly cool combination of informality, creativity and quality.
All three of those traits come together in the American food trucks that have just opened here, including Cantine California, which sells tacos stuffed with organic meat (still a rarity in France), and a hugely popular burger truck called Le Camion Qui Fume (The Smoking Truck), owned by Kristin Frederick, a California native who graduated from culinary school here.
“I got every kind of push-back,” said Ms. Frederick, 31. “People said: ‘The French will never eat on the street. The French will never eat with their hands. They will never pay good money for food from a truck.’ ” (Her burger with fries costs 10 euros, about $13.)
“And, ‘You will never get permission from the authorities.’ ”
But Ms. Frederick did, and so the scarf-wearing hipsters were lining up at her truck on a recent Sunday evening. As vintage clothing shops propped open their doors nearby and two young men strummed guitars outside a gallery, the smell of onions caramelizing wafted out over the cobblestones.
It could have been Williamsburg, Brooklyn, or Abbot Kinney Boulevard in Los Angeles, but the truck was parked at the north end of the Canal St.-Martin on the Right Bank
“It’s against my religion to wait for a burger,” said Guillaume Farges, who was near the front of the line, which began to form at 5:30 p.m., though the truck would not open until 7. “But for this one, I make an exception.”
American chefs are at the helm of some of Paris’s hippest restaurants, like Daniel Rose of Spring, Kevin O’Donnell of L’Office and Braden Perkins of Verjus. And the city’s collective crush on high-end hamburgers continues: Parisians are paying 29 euros, or just over $36, for the popular burger at Ralph’s, the Hamptons-Wyoming-chic restaurant in the palatial Ralph Lauren store.
“Younger Parisians are really into the New York food scene and the California lifestyle,” said Jordan Feilders, 28, who started Cantine California in March. “There’s a good trans-Atlantic food vibe going on Twitter and Facebook.”
Mr. Feilders was raised in France, but his family has roots in Canada and the United States, and he was living in Los Angeles before moving back to Paris last year to inaugurate the truck. From the start, he said, his vision included stylish visuals, American cupcakes and fresh tortillas.
The truck is chocolate brown and decorated with bright phrases like “Fresh Cut Fries” and “Real Cheese.” In designing it, Mr. Feilders said, he chose for it to “speak” in English.
“We drive by the Louvre every day,” Mr. Feilders said. “And I imagine the kings and queens of France looking out the window, thinking, What the heck was that?”
Many Parisians have never eaten a soft taco, much less one stuffed with succulent pork carnitas and chipotles in adobo — which, along with the masa harina for the tacos, Mr. Feilders imports directly from Mexico.
For other ingredients, instead of shopping at Rungis, the enormous wholesale market outside Paris that caters to chefs, he has cultivated direct relationships with suppliers, like a cooperative in the Poitou-Charentes region that distributes certified organic beef and pork, and a mill in the Rhône-Alpes that sells the organic flour that goes into his cupcakes. (The cream cheese for the frosting, however, is Philadelphia brand.)
After rejecting many brioche and baguette variations as burger buns, he found one with the right combination of lightness, mildness and chew at a bakery that caters to Muslims. This Tunisian “Ramadan bread” also has sesame seeds on top, just like a proper American bun. And to get the right texture for the burger itself, he grinds in an additional measure of fat, creating a patty much juicier than the normal French ground-beef mixture.