Food Truck Frenzy

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

Have you visited a local food truck lately? Perhaps your city has an event this Memorial Day Weekend centered around a group of food trucks, live music, and adult beverages. It’s a fun way to kick off the summer!

The recent food truck trend started off in cities like Los Angeles, Austin and Portland, and now mobile meals can be found in cities all over the country, at festivals, parks, and outside of workplaces and bars. Of course food on wheels has existed as part of our culture for a long time—think chuck wagons, lunch carts, and the good old ice cream truck.

This latest resurgence of street food has gained popularity in the face of a weak economy and has been helped by social media. Food truck owners post on sites like Facebook and Twitter to let the public know about their latest and greatest menu offerings and current location. Specialty food trucks are a dining destination unto themselves and seem to be all over the place these days!

When I first started working in New York City, a couple of coworkers and I would refer to the street carts offerings that were available at the time as “street meat” and “dirty water dogs” from the “roach coach.” It was a quick lunch that you only grabbed out of desperation.

Oh boy how things have changed! Now lunch on wheels has evolved to a much higher quality level and includes items you might find in a more rarified fine dining setting and some unexpectedly delicious combinations. Without all the risk and overhead of opening a full time restaurant, the proprietors can experiment with uber fresh ingredients and create unique menu items like Duck Pastrami Tacos, authentic Belgian Liege waffles with pearl sugar, Smoked salmon and Cream Cheese Ice Cream, and even fancy hot dogs produced in the most hygienic of conditions. And with owners usually onsite, they have a much more personal touch.

You can also find very specific styles of ethnic food or fusion on street carts. It’s a place for foodies and hungry souls to unite. One of my former coworkers recently opened a truck featuring traditional Polish cuisine. She travels around New York City selling pierogies and kielbasa and is as busy as can be. The food truck trend appears to be here to stay.

Some of these pop up restaurants and dining spots have earned cult status. Do you have one like that in your city? Here in my town we have the cupcake truck, and if you want a certain type of cupcake (maple bacon anyone?), you’d better get there early! Much like my husband who would follow New York’s yellow Belgian waffle truck anywhere; my kids can recognize that pale green cupcake truck from a mile away.

You can have fun recreating some food truck favorites at home. From Asian street food favorites like chicken satay and Vietnamese bahn mi sandwiches, to down home BBQ and corn bread, it’s all good. Better yet, seek out your favorite food truck or two in town and make a fun day of it.

From a cupcake truck at the weekly farmers market to a Korean barbecue truck outside the office, we’ve come a long way from the chuck wagon. It’s fast food with a face and a personal story. Food trucks are a new great American summer pastime!

Serves/Makes: 8

• 2 1/4 teaspoons yeast
• 1/3 cup warm milk
• 1 tablespoon sugar
• 2 cups bread flour
• 1/2 teaspoon salt
• 3 eggs
• 2 teaspoons vanilla
• 1 cup unsalted butter, softened
• 1 cup pearl or turbinado sugar

***To serve***

• maple syrup
• Nutella
• sliced fruit
• fresh whipped cream
• powdered sugar