DERBY — For Lou Granato, owner of the new Dad’s Food Truck, it’s all about preparing homemade food with an unusual twist.

One could say he believes “variety is the spice of life.”

Granato, a city native who lives in Oxford, has worked as a caterer for 50 years.

On Thursday, he launched Dad’s Food Truck, parked alongside 253 Roosevelt Drive, on Galidari Street. Roosevelt Drive is Route 34.

The side of the truck reads: “American style with a touch of crazy.”

“I’ve been in the business all of my life,” said Granato as he made a visitor a “Thanksgiving Turkey” sandwich.

“I’ve catered (parties and weddings) in the Valley and Greater New Haven area. “I’m always trying to make something different,” Granato said.

He called the food truck a family business. He has been assisted by grandson Brandon Mercedes, 11, who put himself in charge of recipe development.

Brandon suggested he sell a bacon hot dog topped with barbecue sauce. Brandon’s brother, Ryan, 16, also had a hand in getting the business ready.

Their father, Rick Mercedes, helped with the menu and with building the truck, Granato said.

“It has been a lot of work,” he said.

Son Erik Granato has been involved with marketing the new venture.

Resident Ginny Stadt, who has worked for Granato in the catering business, was with him Thursday. She said there had been quite a few lunch customers their first day.

The menu includes hot dogs, bacon cheese dogs with tomato, cheese and bacon and topped with potato sticks, and shrimp dogs, which are hot dogs topped with lemon butter shrimp and chopped potato chips.

Granato also serves hamburgers, Greek grilled chicken sandwiches, an Italian combo topped with antipasto, Thanksgiving Turkey, which is akin to eating a holiday dinner on a roll, and double dip roast beef sandwichess.

Granato plans to serve typical breakfast fare, too. Hours are 7:30 a.m. to 2 p.m. Monday through Saturday.

The truck will be parked from 4 to 7 p.m. Monday in the parking lot at The Edge Fitness Club, 600 New Haven Ave. for a Taste of the Towns event.

http://www.nhregister.com/articles/2013/05/17/news/valley/doc5196d68aa8c1b444890340.txt

Ivan Morin, 45, of Jewett City gets some chicken and other foods from volunteer Laurie Steiger of Griswold Wednesday at the Mobile Food Pantry in Jewett City.

A mobile food pantry offering fresh food to supplement food pantry users’ usual selection made its debut in Jewett City on Wednesday.

http://www.norwichbulletin.com/newsnow/x1409968816/Mobile-food-pantry-comes-to-Jewett-City#axzz2TZ8Wtbkd

Lorenzo Colella, owner of Joe’s Pizza in New Canaan, had an epiphany one recent morning as he made a daily drive to Talmadge Hill Train Station.

“My fiancée, I drop her off at the train every morning and I see people with no coffee in their hand,” Colella recalled.

So the pizza-maker, already owner of a mobile food truck that’s been approved by the New Canaan Health Department, asked town officials whether he could serve breakfast food to commuters there on the New Canaan-Darien line.

Town Administrative Officer Tom Stadler said he was pleased by the inquiry, as the town had asked many food purveyors over the years if they’re interested.

“The answer has always been no, because people either didn’t feel like they could make a living or they didn’t want to get up at 5 a.m.,” Stadler said.

“It’s a win-win,” he continued. “The people down there seem thrilled that they can get a hot cup of coffee or a roll.”

Colella said he serves not only typical food truck breakfast fare such as coffee, rolls and pastries, and sandwiches like bacon or sausage with egg and cheese, but also healthier options such as egg whites and turkey bacon on multigrain bread.

“We’re there 6 to 9 a.m. and this was our first week,” Colella said. “It’s going well.”

The town issued Colella a special permit to operate the food truck after having the vehicle re-inspected by health officials and checking on things such as the truck’s insurance. The lot at Talmadge Hill is town property so Colella parks there rather than the platform itself, which is state DOT property.

http://newcanaan.patch.com/groups/around-town/p/breakfast-is-served-food-truck-pulls-into-talmadge-hill-train-lot

Eric Trautmann
Hour photo / Erik Trautmann
Norwalk native and longtime pizza chef Nick Hios has opened the G&G Pizza Bus offering pan pizza and other items.

NORWALK – Five years after closing its doors, a Norwalk staple is back in business with a new look and a new location.

Nick Hios, who was part-owner of G&G Pizza when it was located on Main Street, is now operating a food truck under the G&G Pizza banner, and the bus parks daily at sites around town, including the Norwalk green.

“We didn’t really change anything, as far as the pizza recipe goes,” said Hios. “Everything is as people remember it.”

G&G Pizza closed its doors in 2008 – the same year that Hour readers voted it the best pizza restaurant in Norwalk. Hios said the ownership group decided to go its separate ways. Though Hios continued to cook pizza for the St. Ann Club, he dropped out of the restaurant business for a few years.

Hios met Marc Mitrano, the co-owner of the G&G Pizza’s food truck, while working at Best Buy. Mitrano had recently left his job as a line cook at a retirement home. After spending years in the food service industry, Mitrano did not want to work at another restaurant unless he could be his own boss.

“I said: ’I'm done. I can’t work for anybody anymore. The next kitchen I work in is going to be my own,’” Mitrano said.

Hios wanted to resurrect G&G Pizza, and he devised a plan with Mitrano to do just that.

“We both got to saving our pennies and realized our dreams,” Mitrano said.

Mitrano said he and Hios conducted a lot of research to “try and find out how to get the name back out there.”

“I saw that food trucks were an up-and-coming fad,” he said.

The pair purchased a used school bus from a private seller in Pennsylvania in the summer of 2012. Mitrano and Hios spent months fitting the bus with counter tops, refrigerators and a custom built ceramic pizza oven.

“It took almost two years of planning and a year to build,” Hios said.

After obtaining the proper permits, Mitrano and Hios put the food truck on the road on April 2, stationing it in the parking lot near the St. Ann Club. The owners typically park the truck at one location throughout the day, because it consumes a lot of gasoline. The owners currently park its next to the Norwalk Green.

The food truck has personal pizzas as well as hot dogs, hamburgers, french fries and various wraps. Mitrano said he plans to expand the menu as the months go on.

“We want to see what works and what doesn’t work and expand from there,” Mitrano said.

Hios said he has already received some positive feedback from customers who used to dine at the old G&G Pizza location, and he hopes to eventually open another brick-and-mortar G&G Pizza location.

http://www.thehour.com/news/norwalk/g-g-pizza-hits-the-road/article_63f9043f-6859-5fec-ab80-1fec5ee68268.html

There is a new food truck on the block in Fairfield (well, not so much food truck as in food car – Smart Car to be exact).  The Local Meatball is rolling into town and making its debut this Saturday, April 6^th, dishing out meatballs on the Town Green in Fairfield, made with local, organic ingredients.  Meatballs, a comfort food of many, no longer need to be served over spaghetti to complete a meal.  The Local Meatball is proving these balls stand great on their own!

Wanting to share his passion for meatballs with the town, chef and Fairfield resident Michael DiStassio started The Local Meatball.  “Meatballs are such a simple idea, but they resonate with so many people,” says DiStassio.  The Local Meatball was revealed online on March 9^th, National Meatball Day and “People have been so responsive to the idea,” added DiStassio.

Working from his grandmother’s recipe, DiStassio has tweaked it slightly to come up with a variety of 5 different kinds of balls that will rotate weekly. The authentic old world taste of his grandmother’s recipe, combined with fresh and flavorful local products give these meatballs a depth of flavor.  The meat is sourced from Craft Butchery (Saugatuck, CT), ricotta from Calabro (East Haven, CT), eggs from the Farmer’s Cow (Lebanon, CT) and bread from il Forno Bakery (Bronx, NY).  “I wanted to make my meatballs with ingredients I would serve my family,” says DiStassio.  “I’ve been calling it ‘street gourmet.’  Everything is better when it’s local.”

The Local Meatball will have something for big and small meatball lovers alike!  They will be offering three different sizes – from a meatball slider, to a 3 ball grinder. The cart holds approximately 200 ice-cream-scoop sized meatballs; plenty to go around!

The Local Meatball Menu includes:

SERIOUS -Made with the finest ground beef from Craft Butchery and soaked in their traditional sauce

KICK IN DA - Made with the most tender local pork around and some hot cherry peppers to give them just the right kick. Served in a chunky, spicy sauce, they’re a win-win.

IN THE BUFF - Fresh ground chicken and our own buffalo sauce—these are the perfect combination of heat and flavor.

HONEY’S - Honey BBQ sauce from a local favorite and a tender, juicy pork ball

JEWELS - These salty, sweet creations are what The Local Meatball likes to call a “breakfast ball.” They are made with ground beef, bacon and chunks of melted cheddar cheese, and topped off with local maple syrup on a snowflake roll.

This red Smart Car with kitchen cart hitched to the back will be seen parked in various places around town.  It features the company’s friendly meatball character.   Fairfield residents won’t be able to miss it.   “I liked the idea of the Smart Car,” says DiStassio. “It is fuel efficient and sort of resembles a meatball.”  The car also puts DiStassio on the ground.  “I get to be on the same level as my customers and not up high in a truck.”

In addition to being parked around town, The Local Meatball will also be available for parties and festivals.  DiStassio wants to make mobile food accessible to everyone.  Unlike many food trucks, the Local Meatball will not require a large number of party attendees.  The Local Meatball is already booked up for many festivals in the Fairfield County area, including the Pop Shop Market on June 1^st.

This Saturday, April 6th, visit the Local Meatball in downtown Fairfield.  Be sure to check out The Local Meatball website and follow him on Twitter @LocalMeatball.  Both will clue you in on where you can find him parked around town to satisfy your meatball craving or take some home for later.

http://www.ctbites.com/home/2013/4/4/the-local-meatball-food-truck-rolls-into-fairfield-county.html

NORWALK — Andres Vazquez, owner of El Placerito Tacos, was among the street food vendors to learn recently that he’ll need another license from the city to operate his business.

“What are we going to do? We need it to work,” said Vazquez, standing inside his food truck alongside Wilson Avenue on Friday.

In the past, such street vendors were allowed to operate with an annual license — currently $250 — from the Norwalk Health Department.

The Health Department licenses are required to ensure that such food trucks comply with Connecticut public health code guidelines.

Now, such mobile vendors must also obtain a license from the City Clerk’s Office to ensure that they have insurance and that police have approved the location.

“According to the (city) codebook in Norwalk, to be compliant, they need to get a permit from the City Clerk’s Office, in addition to the Health Department’s permit,” said City Clerk Erin E. Halsey.

The city’s codebook didn’t change. The requirement was always within the section addressing “Peddlers, Street Vendors and Solicitors.” Rather, language stating “The City Clerk of the City of Norwalk shall issue a license” had been overlooked until Halsey researched the matter.

Halsey mailed the owners of nearly two-dozen street vendors in Norwalk, informing them of the need for the new annual license. The City Clerk’s licenses cost $200 and are valid from Jan. 1 until Dec. 31, 2013.

Among the information sought in the application: The vendor’s name, address and state sales tax identification number, the nature of the business and description of the product/merchandise, the vending location, and description, license and registration of the vehicle being used.

A subsection of the application is reserved for review by the Norwalk Police Department. It asks whether the application has ever been convicted for a criminal or motor-vehicle offense.

Herb Edmondson, owner of Herb’s Place at 120 Water St., was among the street vendors to receive the letter and application. To his relief, he found out that he would not need the additional license.

“I don’t move the truck. I’m stationary. I’m not on the street,” Edmondson said. “So I’m okay. I got a pass on this.”

Edmondson’s vendor truck is parked on private property and not on a public street. He obtained the required license from the Health Department and zoning clearance by the Department of Planning and Zoning, according to city officials.

http://www.thehour.com/news/norwalk/city-bill-gets-steeper-for-food-trucks/article_53caea25-753a-5f50-9697-6d5427c6d70f.html

A mobile concession stand. Credit Vernon schools

A project to employ a mobile concession stand at Rockville High School has received a major financial commitment from the Rockville Bank Foundation.

But it comes with a stipulation.

The foundation’s Grants Committee had pledged $12,000 to the project on a one-third/two-thirds matching agreement, according to a letter from the bank to Michael Purcaro, the school system’s director of business and finance.

That means the high school booster clubs must raise the $24,000 balance. The full $36,000 was requested, but in the letter the foundation said in the current economy, requests far outweigh the funding ability.

Purcaro said this week that it is a generous gift under any circumstances.

A mobile concession stand. Credit Vernon schools

Currently, there is a stationary snack shack that is used at the main field at Rockville High School. It can only be used for events at the stadium.

It is estimated that it would cost $30,000 to $40,000 to bring the shack up to modern food service standards, Purcaro said.  For the same price, a mobile concession stand can be acquired and used for any sporting event at any field, Purcaro said.

It could also be used at non-school venues – like the annual July in the Sky fireworks celebration – for fund-raising purposes,” Purcaro said.

What the inside of the mobile concession stand would resemble. Credit Vernon schools

The mobile concession stand would be equipped with a full commercial kitchen and it could be towed using fleet pickup trucks, Purcaro said.

Several booster clubs have signed onto the project, Purcaro said.

High school representatives will be required to provide the bank with a spreadsheet with contributors’ names and amounts donated.

The stand would feature the Rockville Bank logo, according to the letter.

http://vernon.patch.com/articles/rhs-mobile-concession-stand-project-finds-a-booster-in-rockville-bank#photo-11665232

That summer feeling. (Staff photo / December 27, 2012)

We are just about as far away from summertime as we can ever get, right about now. Winter has just begun, and by now some of us are longing for seaside dining, with the sound of our teeny tiny waves in the open air adding ambiance to our dinner of fried clam strips, lobster rolls and onion rings. While there isn’t much we can do to put ourselves in the midst of that scene (besides go on vacation), Madison’s High Tide Gourmet food truck can help put your tastebuds in heaven.

You may be familiar with this truck already, as it’s hard to forget. Emblazoned on the side is a righteous surfing lobster, along with its name in big yellow letters. They readily advertise their lobster roll before you even have a chance to see the other items on the menu. I was lucky enough to try a few things High Tide Gourmet has to offer, and let me tell you, this food is goooooood.

It was a windy, chilly December day when I ordered from the truck, so naturally I went straight for the New England clam chowder ($4) first. You get a healthy portion, but even that won’t be enough once you put spoon to mouth. The chowder is so flavorful, so perfectly balanced, that you’ll ask yourself if you ever want to eat anyone else’s recipe again. Chunks of potatoes, bits of clam, and just the right level of creaminess.

I next opted for the crab cake sandwich ($8), which is served on a roll and topped with lettuce, tomato and mango mayonnaisse. It was a nice “islandy” twist, the mango mayonnaisse. The tang of the mayo blended well with the flaky, bready mouthfeel of the biggest crab cake I’ve ever seen.

And of course, I splurged for the jumbo lobster roll ($14). I’ve always been on the fence about lobster rolls. Sometimes the sogginess of the whole operation kills my excitement for lobster meat. High Tide Gourmet’s lobster roll is hands down the best I’ve ever had. The jumbo plating comes with two identical lobster rolls, made with New England-style hot dog buns, heaps of juicy lobster meat, and just the right amount of butter. The butter ended up soaking into the buns, providing a nice little reminder with each bite. The lobster meat was plump and plentiful. It’s no wonder there are two lobster rolls here; finishing the first one only leads to a greater desire to gobble down the second.

I’m excited to pay the truck another visit and try some of the other menu offerings, which include rum guava BBQ pulled pork ($7), Thai peanut sea scallops ($9) and shrimp scampi (over rice or linguine, $9). Keep your eyes trained on @hightidegourmet on Twitter, search for them on Facebook, or call (203) 605-7020, to find out where they are.

http://www.ct.com/entertainment/restaurants/nm-nh53-thescoop-20121227,0,5809824.story

The Fryborg truck serves Chicken Pot Fries. That’s genius. (Staff photo / December 4, 2012)

The Elm City has not been immune to the food truck/cart explosion of the last couple years. We’re starting to see mobile gourmet eats parked a few feet from regular neighborhood staples like hot dogs, burritos and Chinese food to-go. A recent be-wheeled entry to the New Haven food scene is Jon Gibbons’ Fryborg. Yeah, like the Star Trek thing. Kind of. “I wanted a name somebody would remember,” Gibbons, says, adding that people ask him all the time if he’s a fan of the series. People have even told him they approve of his food truck, but really only stopped in because of the name. We think that once you experience Fryborg you’ll keep returning — again and again.

Gibbons, 35, who worked in local restaurants for a long time, including Mikro and Delaney’s, decided it was time to be his own boss, and that a food truck would be much more manageable than his own restaurant. After being blown away by the frites on a trip to Belgium nearly a decade ago, Gibbons decided to bring the tasty treat to his homeland. This makes two locations in New Haven serving up Belgian frites as a specialty, adding to the already well-frequented Rudy’s. “I certainly think that if there’s room for 9,000 places in New Haven that do pizza, there’s room for two who do french fries,” Gibbons says.

Fryborg’s frites are both crispy and moist, with a perfect balance of the crunchy bits and long, potato-y pieces. You have your choice of many dipping sauces, including a few kinds of ketchup (regular, spicy, curry, etc.), mustards, mayos, and other inventive varieties of condiments. Fryborg’s frites can also be had as a meal, with his specialty toppings added to the pile. On the day we visited, the Chicken Pot Fries were on special ($8), and boy were they delicious. Picture a mound of fries covered with chicken, carrots, celery, peas and two halved biscuits, to be eaten with a fork. You can also stab prongs into the BLT Fries (shredded lettuce, diced tomato, chopped bacon and mayo, $6.50), the Italian Fries (pesto mayo, tomato, Pecorino cheese, $6.50), and the Dutch Fries (curry ketchup, mayo, minced onion, $6).

But don’t ruin your appetite with just frites. Fryborg also grills up the best in comfort food that you can fit between two slices of bread. There is the Grade School Grilled Cheese ($6), and you know exactly what that means. “When I want a grilled cheese, I want buttered bread, American cheese, and gooey goodness. I want the kind of grilled cheese I used to have in the 4th grade,” Gibbons says. The pre-adolescent gluttony does not end there. You can have your dessert and eat it for lunch, too: Fryborg serves up grilled fluffernutters with bacon, and grilled Nutella sandwiches with either pumpkin or strawberry ($6.50). They are, without a doubt, the sweetest, most inner-child-satisfying sandwiches you’ll ever eat. We promise. “I’m trying to do something that’s pretty fun and neat,” Gibbons says. It’s working.

And while all of this sounds like it should be washed down your gullet with a nice, frosty beer, Gibbons had to choose another beverage in a glass bottle to serve as he’s not allowed to serve beer from the truck. In its place are sodas from Foxon Park, Avery’s in New Britain, and Hank’s in Philadelphia ($2). Gibbons drives to Philly to get Hank’s, as the company doesn’t currently distribute to this area. These sodas are all made with real sugar. “I don’t sell anything with high-fructose corn syrup,” says Gibbons. “I do get people that stop by just to get soda, which I think is pretty cool.”

“You gotta love this business to do it, and try to make it. And I do, so that’s why I try,” Gibbons says. “I’m having fun, and hopefully I can keep doing it for a little while.”

Fryborg is typically out on the streets during the weekday, and maybe an event or two here and there in the area on weekends. Keep up with the truck’s whereabouts at facebook.com/fryborgtruck or @FryborgTruck on Twitter.

http://www.ct.com/entertainment/restaurants/nm-nh50-thescoop-20121206,0,1746586.story

]]> http://www.mobilefoodnews.com/2012/12/new-haven-ct-new-havens-fryborg-food-truck-hits-every-spot/feed/ 0 http://www.mobilefoodnews.com/2012/12/norwalk-ct-norwalk-police-donating-food-to-storm-relief-in-queens/ http://www.mobilefoodnews.com/2012/12/norwalk-ct-norwalk-police-donating-food-to-storm-relief-in-queens/#comments Tue, 18 Dec 2012 00:10:49 +0000 MFN Editor #1 http://www.mobilefoodnews.com/?p=35629 By Casey Donahue | DailyVoice.com

Norwalk Officer Pat English is donating use of his food truck, Hot Off The Grill, for Hurricane Sandy relief efforts in Queens. Photo Credit: Courtesy of Ashley Gonzalez

NORWALK, Conn. – Norwalk police officers will be traveling to the Rockaway Peninsula in Queens on Sunday morning to feed 700 people who have been hit by Hurricane Sandy.

They are asking for help in the form of food, supplies and money for those who have lost power and, in some cases, their homes.

The movement is being spearheaded by Lt. Ashley Gonzalez and Officer Pat English, who is donating the use of his food truck, Hot Off The Grill. They will arrive in Queens with other officers at about 7 a.m. and distribute hot sandwiches and supplies.

“There is a tremendous need for hot food down there,” Gonzalez said.

Another major need is gasoline. A lot of relief centers are running on generators, and many have no access to gas. They are asking people to donate legal gas cans and for anybody who can legally transport gas to help out.

They are also asking for supplies such as blankets, coats, hats, gloves, umbrellas, batteries, flashlights, generators, diapers, toiletries, baby food, canned food, paper towels and cleaning products. The donation drive is being coordinated with 596 Acres, which has a list of ways to help on its website.

Donations can be dropped off in the lobby of the Norwalk Police Department, 1 Monroe St. Any questions can be directed to Sgt. Lisa Cotto at lcotto@norwalkct.org.

http://norwalk.dailyvoice.com/news/norwalk-police-donating-food-storm-relief-queenshttp://norwalk.dailyvoice.com/news/norwalk-police-donating-food-storm-relief-queens