University of Arkansas Food Science students exhibit during Springfest 2011

Are you an artist? Crafter? Snow coner? Have something else interesting to sell at Springfest?

Organizers of the event are seeking arts, crafts, and street food vendors as well as non-profit organizations to fill a few remaining vendor booth spaces for the 2013 festival, set for May 4 on Dickson Street in downtown Fayetteville.

The deadline to submit a vendor application for this year’s event is April 29.

Vendor fees are $50 for fine art, arts & crafts, and antiques/vintage vendors. Food vendor fees are $100, and booth fees are waived for non-profits.

To reserve vendor space at this year’s festival,download the vendor application, and return it to Tiffany Smith at Bordinos, located at 310 W. Dickson Street in Fayetteville.

For more information, contact Tiffany at 479-527-6865.

http://www.fayettevilleflyer.com/2013/04/18/fayetteville-springfest-vendor-application-deadline-is-april-29/

Five teams remained as the food trucks pulled into Fayetteville, Arkansas. The teams of The Great Food Truck Race season 3 met Tyler at the U of A Razorback Stadium and were instructed to tailor their menus to the college crowd. Tyler gave each team $300 seed money and warned there were epic surprises in store.

The Challenge
Momma’s, Nonna’s and Seoul Sausage headed to Dickson Street which was considered the town’s hot spot, but Pop-a-Waffle heard that area wouldn’t be busy till later so they set up shop in the grocery store parking lot. Meanwhile, Coast of Atlanta opened their doors in front of a bar hoping to attract the drunk crowd looking for munchies.

Seoul Sausage started serving their fried balls right off the bat, while Momma’s Grizzly realized they forgot to buy tortillas, which is kind of needed for tacos. They watched as Seoul Sausage dealt with long lines, while they scrambled to open their doors.

Truck Stop
The Great Food Truck Race host Tyler ordered the teams to shut down their trucks for the day because they would be getting up early for a breakfast challenge using a secret ingredient. Pop-A-Waffle was excited by the breakfast aspect for obvious reasons, while Nonna’s was unhappy to shut down already since they hadn’t made a single sale yet.

The next day, Tyler called the teams to tell them they had to use the college food staple of Pop Tarts, which delighted Pop-A-Waffle. The teams opened their trucks to find the processed breakfast treat already stocked. They also learned they would be judged by accomplished teen chef Jeremy Salamon.

Nonna’s decided to partner with Seoul Sausage at a farmer’s market. While Pop-A-Waffle joined them, Coast of Atlanta learned there was no more room, so they decided to set up on a nearby street. Momma’s followed suit, but even though all the teams ended up in the same area, Momma’s was the only team to take out a street lamp while parking. The bill for the post would come out of their earnings, putting them further behind than ever before.

Nonna’s made vanilla battered French toast topped with Pop Tarts and a mascarpone cream. Pop-A-Waffle put the Tarts directly into their batter, while Coast of Atlanta made a Pop Tart hash, which seemed to fly out the window. Momma’s toasted their tarts and made Napoleons out of them, as Seoul Sausage made a French toast encrusted sandwich with cream cheese, friend egg and bacon. After Jeremy sampled all the breakfast specials, he awarded the $750 prize to Nonna’s Kitchenette.

Speed Bump
Tyler shut the trucks down again because they would be going from the breakfast shift to the graveyard shift starting at 1:00 AM. All the teams drove to Dickson to hit up the bar crowd. Momma’s and Nonna’s both decided to park on the same corner, sparking more animosity between the teams. As Coast of Atlanta dashed off to the store for more supplies, Pop-A-Waffle and Seoul Sausage started selling to long lines. Once Coast of Atlanta regrouped, they dropped their prices and made their fish baskets smaller in order to make the most money. After the bars closed and the kids went home, the streets emptied out. Coast of Atlanta were tipped off about another Farmer’s Market and made their way over for the final couple of hours. Nonna’s found out about it as well, while Pop-A-Waffle and Seoul Sausage teamed up on Dickson Street.

Elimination
Tyler announced that the winning team of the Fayetteville challenge was Nonna’s Kitchenette. Seoul Sausage, who came in second, was finally dethroned. The top two teams were only separated by $98, but don’t forget, Nonna’s received that bonus $750. Pop-A-Waffle came in third, leaving Momma’s and Coast of Atlanta in the bottom two. Momma’s would have been in the clear, but they had to pay for the light post. Fortunately, the mayor agreed to treat it as an insurance matter, allowing Momma’s to just pay the $250 deductable instead of the full $1900. Tyler lowered the boom for Coast of Atlanta that even with the $250 setback, Momma’s was safe. That meant Coast of Atlanta was the team who went home.

And then there were four. The final four is headed to Nashville, Tennessee next week. Tune in to find out who survives in the music city and who falls short on the The Food Network reality show.

Want more? Follow our tweets on Twitter and like us on Facebook!. Click here for more information about The Great Food Truck Race. For other great reality TV news, please feel free to check out SirLinksALot: Reality TV.

http://realitytvmagazine.sheknows.com/2012/09/09/the-great-food-truck-race-recap-pop-tarts-and-lamp-posts-in-fayetteville-arkansas/

Grillenium Falcon

You ate food from that thing? You’re braver than I thought. Appropriately, the truck is called the Grillenium Falcon, and there’s a fried sandwich on the side is shaped like the Millennium Falcon. It’s operated by Hammontree’s Grilled Cheese in Fayetteville, Arkansas. What do you think should be on the menu?

http://www.neatorama.com/2011/05/23/star-wars-themed-food-truck/

An artist’s rendering of the planned Hammontree’s grilled cheese food truck, “The Grillenium Falcon.

Fayetteville is an amazing place, but if there is one thing this city is lacking, it’s food trucks. Thanks to the fine folks at Hammontree’s Grilled Cheese, that situation will soon be improved.

Chad and Alison Hammontree today announced a soon-to-be mobile grilled cheese restaurant, “The Grillenium Falcon.”

The first location for the mobile restaurant hasn’t been determined, but Chad said that the owners of the lot in front of David’s Bridal (near the Mall Avenue Walmart) were very receptive to the idea of the lunch truck setting up shop there.

“We’re still scouting locations,” he said. “We’re going to find a place where people want us to be.”

Hammontree said that he plans to serve four of the most popular gourmet grilled cheese sandwiches from his restaurant and two new sandwiches in the truck. He also plans to serve a few salads, and several of his homemade soups.

The Hammontrees have been working on the 23-foot truck since October. Chad said most of the remodeling to outfit the truck for food service is complete, minus a few finishing touches.

“I’m hoping we’ll be open within a month,” Chad told us this morning. “It’s going to be sweet.”

http://www.fayettevilleflyer.com/2011/03/31/coming-soon-hammontrees-grillenium-falcon-food-truck/