Food trucks like the Roaming Buffalo are cashing in with catering events this summer as hungry customers bring the trucks home.

Buffalo’s passion for food trucks got started on lunch breaks for the most part. Now hungry customers are bringing the trend home.

Ask any food truck operator in Western New York and most will say they rely on private catering to keep the truck running. “We make money serving lunches day to day,” said Chris Taylor of the Roaming Buffalo. ” But catering brings in the big bucks.”

Taylor started the Roaming Buffalo almost two years ago. He runs the operation with his wife, Valerie. This weekend, for Memorial Day, the Roaming Buffalo has several private parties booked, most of them thanks to a growing popularity with little advertising. “Social media and word of mouth,” he said. “I tweet and I’m on Facebook all day long.”

Trying to promote the business is the easy part. Dealing with daily challenges is much harder. Taylor says those range from “the truck not starting and snow to the generator going down just as the health inspector shows up.”

What happens when the food truck is scheduled for a lunch session and it rains so potential customers choose to stay inside their offices? With private catering, food trucks get a set rate and don’t have to chance a lack of customers.

“We go to a lot of big events and do catering out of the truck. We also do weddings, stag parties and more,” Taylor said. “We can make everything from steak and lobster to hotdogs and hamburgers right out of the truck.”

For Pizza Amore “The Wood Fire Way” that’s the only way to do it. The two-year-old mobile business features a real brick oven, with temperatures topping 750 degrees. ”It’s a little bit different,” said owner Dave Perri, who also runs the operation with his wife Diana. “It’s hard to throw a big oven in a food truck. We don’t drive it like a typical food truck, it’s mostly private catering.”

Pizza Amore also has a brick and mortar restaurant and takes part in many festivals like the Erie County Fair, the Jazz Festival and the Niagara Falls Music Festival. The truck will also be at Darien Lake this summer selling everything from Buffalo chicken pizza to white pizza and more, all of which cook in just three minutes.

So expect to see food trucks lined up for lunch, at homes and at events this summer.How long will the trend continue? Stay Tuned. Taylor says competition among trucks is heating up and long time operators rely on their reputation for tasty truck food.

http://www.bizjournals.com/buffalo/blog/stay_tuned/2013/05/food-trucks-arent-just-for-lunch.html

Credit City of Rochester

Rochester officials have announced the lineup for two events coming up at the Public Market.

One of them is the free Bands on the Bricks concert series which debuts on July 12th, and continues each Friday night from 5:30 to 10 p.m. through August 9th.

The bands appearing include Donna the Buffalo, Los Lonely Boys and Felice Brothers.

The other event is a Food Truck Rodeo which features more than 20 food trucks and local bands. That takes place on the last Wednesday of the month, starting  next week and continuing through September. It runs from 5 to 8 p.m.

Click here for the Bands on the Bricks concert schedule and details

Click here for the Food Truck Rodeo schedule and details

http://wxxinews.org/post/bands-food-trucks-public-market

Hurricane Sandy was devastating to millions of people in the New York tri-state area. With electricity, food and water in short supply (or non-existent) in many neighborhoods, David Weber and the NYC Food Truck Association stepped up to help feed hundreds of thousands of New Yorkers in some of the hardest hit areas.

David organized corporate contributions and donations from the Mayor’s Fund To Advance NYC, in addition to coordinating dozens of food trucks, to get over 350,000 hot meals served in the aftermath of Hurricane Sandy.

Now David and the NYCFTA have been chosen as an honoree for the 2013 Neighborhood Achievement Awards.

In addition, they are in the running for the Helping Hand Award for their post-Sandy relief work which will be determined by public vote. That’s where you come in. VOTE HERE!

Remember all the smiles that David, the NYCFTA and its food truck members brought to our friends and neighbors in their time of need. Now let’s recognize them for their selfless service.

Cupcake Crew Handing Out Smiles In Queens

http://newyorkstreetfood.com/42292/vote-for-the-nyc-food-truck-association-for-the-2013-neighborhood-achievement-awards/

(credit: NYSF)

A funny thing happened on our way back from Madison Square Eats yesterday. We ran across an old, beat-up truck serving delicious frozen lemonade.

The truck is called Del’s NYC, and after a little research (thanks Gothamist), we found out these guys are HUGE in Rhode Island. According to the sign, they have been “Serving happiness in a cup since 1948″ and are currently located in Newport, RI.

On the truck was a sign called The Story, which recounts how the recipe was invented in Naples, Italy in 1840 by the current owner’s great grandfather.

We normally prefer the flavor of watermelon over lemon, but when Del’s logo is a frosted lemon, we got the hint and ordered a small frozen lemonade for $3.50. A medium is $4.25 and large is $5.00.

(credit: NYSF)

Del’s Frozen Lemonade is served with a stroon (a straw with a spoon on the end. We just made that word up.)

The contents of the cup was slushy, and we kept stirring the slush, sipping juice through the straw, and stirring again. The slush didn’t melt fast enough, and we ended up using the spoon part to eat of the icy lemonade while it melted.

People in the know about Del’s are already aware of this fact, but we had no idea – there were pieces of lemon peel mixed into the frozen lemonade. This didn’t make it overly tart. In fact, this had just the right mixture of sweet and tart.

This was perfect for the 84 degrees it reached at lunch yesterday. And the lemon peel made it feel like we got a prize in some bites.

You can find Del’s NYC truck on twitter here or on our Mobile Munchies twitter feed.

We’re still curious about the frozen watermelon too.

(credit: NYSF)

http://newyorkstreetfood.com/42213/dessert-alert-dels-frozen-lemonade/

If you’re looking for something new to do this weekend, and still want to enjoy great food trucks, Belmont Park is hosting the inaugural Belmont Food Truck Festival on Saturday, May 25th.

8 of NYC’s best food trucks will be in the Belmont Park backyard from 11 am until post time for the last race, which is scheduled for 5:49 pm. General admission into Belmont Park is $3 and general parking is free.

Admission grants you full access to all of the food trucks, with food and drink being pay-as-you-go.

Click through for which food trucks will be at the inaugural Belmont Park Food Truck Festival, as well as some of the other events happening there on the same day, such as a Farmers Market.

In addition to the Food Truck Festival, on Saturday, May 25th, Belmont Park will conduct the Grade 2, $200,000 Sheepshead Bay for fillies and mares at 1 3/8 miles on the turf and present a $300,000 Guaranteed Late Pick 4.

Every Saturday Belmont Park presents a Farmer’s Market, with local purveyors of certified organic vegetables and greens, poultry, eggs, bakery items, pickles, and fresh fish and shellfish offering their goods.

As for which food trucks will be at Belmont Park on Saturday, the following vendors are scheduled to participate in the festival (subject to change):

Mike ‘N’ Willies

Toum

Palenque

Mac Truck

Chinese Mirch

Taco Bite

Trusty Burgers & Bites

And for dessert – La Bella Torte

Sounds like a nice day at the track.

Cannoli from La Bella Torte (credit: NYSF)

http://newyorkstreetfood.com/42179/belmont-park-food-truck-festival-debuts-this-weekend/

(credit: NYSF)

We’re thankful to have engaged readers giving us tips on a regular basis. We’re not one of those websites with a bunch of writers on staff. Despite the use of “we” in our writing, New York Street Food is one person covering the street food scene in one of the largest cities in the world (plus a few other cities on occasion).

The latest great tip to come our way was from Anne of City Spoonful, who told us about a new cart on West 4th St just east of Washington Square Park called Traditional Chinese Food. Anne raved about the cold spicy noodles.

That sounded so good we wanted to try it, but just like some new vendors have a learning curve before they get to where they want to be, we had a learning curve on this new cart, and did not order what we wanted.

Neither the chef nor his partner outside the cart taking orders and handling the money spoke English, including many of the food terms. We had to point to something on the menu and use gestures to get our point across.

It was kind of like being in China, but we were just in the Village! And just as if we were in China, we made a mistake that affected our entire order.

fried chicken (credit: NYSF)

Everything on the menu was in both Chinese and English, but we made the rookie mistake of thinking the English words were first and the Chinese words were underneath, when in fact the opposite was true. The English words were underneath the Chinese words. Duh!

Instead of ordering Spicy Noodles, we got the Daily Special, and instead of steamed dumplings, we got fried chicken. Certainly not the worst fate in the world, at least in the case of the fried chicken. Each dish was only $5 too.

When we ordered, the guy kept pointing to the photo of the Daily Special, which appeared to be stewed tomatoes and scrambled eggs over rice. That was what we unwittingly were pointing to in Chinese, not the Spicy Noodles.

All our attempts at getting the right order only got us the Daily Special over noodles instead of rice, but we have nobody to blame but ourself.

(credit: NYSF)

Usually anything with eggs is good by us, but when it comes mixed with stewed tomatoes, that’s not on our “to do” list. The egg noodles, string beans, beef and snow peas underneath were fine, but we royally screwed up this order by getting something so tomato-based.

The steamed dumpling order got messed up too, but we came out pretty good on that one. The fried chicken was really tasty.

The dish was small pieces of breaded chicken, both dark and white meat, but it wasn’t the most tender chicken you’ve eaten. In fact, a few pieces were rather tough.

But the spices sprinkled over the fried chicken made it come alive! Opening the container, the smell of cumin was strong, and we could also see and taste chili pepper flakes, salt and maybe even a little curry. Yum!

The spices sprinkled over the fried chicken were reminiscent of the spices sprinkled over the Xin Jiang Prosperity Kebabs, who were Vendy Award Finalists last year. Cumin, curry and salt were the predominant spices used in Xin Jiang’s kebabs. The fried chicken here was somewhat similar.

Now that we know how to order, it’s already time to make a return visit. We did see beef kababs in the back of the cart, and we still want to try those steamed dumplings. At 10 for $5, that’s a pretty good deal. Everything on the menu is well priced.

Thanks again to Anne from City Spoonful for the tip about the Traditional Chinese Food cart on West 4th St, just east of Washington Square Park. Correct us if you can find one, but we doubt they tweet or have a website. If so, it will probably will not be in English.

http://newyorkstreetfood.com/42188/nysf-first-look-traditional-chinese-food/

(credit: NYSF)

We went over to midtown’s Food Truck Central last Thursday for lunch. Food Truck Central is not an official designation, but on 47th St between Madison & Park, on Park Ave between 47th & 48th St, and across Park Ave towards Lexington, there were about 10 food trucks. That doesn’t even count the Mister Softee and Frozen Yogurt trucks.

On Park Ave by 47th St was a new food truck we had not seen before called Bread & Olives. They describe their food as Authentic Lebanese Cuisine, with falafel, shawarma, hummus and the like as their mainstays. After eating lunch, we had some correspondence with Janah, the chef and owner (?).

We ordered chicken shish tawouk in a deluxe platter, which comes with fries and hummus for $7. You can also get it over rice for the same price, or in a sandwich for a buck less.

(credit: NYSF)

Upon ordering our lunch (at 1:10), we were told they had no more fries, and the chicken would be over rice. Sure, no problem.

We were luckier than the guy behind us, who was told they were out of rice. Guess we got the last order of rice.

Chicken shish tawouk is described on the menu as grilled cubes of marinated chicken brests (sic). The “shish” was misleading, because it wasn’t grilled chicken shish kebab as we expected. Janah told us after the chicken is cooked, it is dipped in tawouk sauce.

Instead is was cubes of chicken kept in what can best be described as a steam tray, with a saucy broth keeping the chicken moist. However Janah told us he cooks the chicken in the truck every morning around 11am, and when it sells out by 1:30 or so, there is no more. That’s how they ensure the chicken is fresh.

They also do the “white sauce/hot sauce” thing that all the halal carts do. The chicken and rice were a step up from the standard halal cart chicken over rice, which is a good thing, because it was $2 more than the standard halal cart.

(credit: NYSF)

The hummus on the other hand was not so great. It was not smooth and creamy, as the best hummus is. The hummus at Bread & Olives was nice and lemony, but it was grainy and coarse. The hummus would have benefitted from some pita bread to dip into it. Unfortunately, they ran out of pita bread too before we got there.

Janah told us his hummus was coarse that day because he made it at 6am that morning. Normally he makes it the day beforeso it can sit in the fridge for 24 hours before serving. He made it that morning because he had run out the day before.

We’ll wait to see what the hummus is like next time we go there before passing judgement. This food truck has only been around for a few weeks, so we’ll give them another try soon.

We asked Janah if they were affiliated with the recently closed Bread & Olive restaurant in midtown, but he told us they were not.  He has a restaurant in Lebanon called Bread & Olives.

We do want to try Bread & Olive again because the chicken shawarma looked pretty good. You could see it roasting on a spit, and if they carve it off as ordered, it has a shot at becoming a recommended dish.

They don’t have a website or twitter account, but Janah told us they are in the process of putting together a facebook page. Otherwise, find them at 47th & Park weekdays for lunch.

(credit: NYSF)

http://newyorkstreetfood.com/42099/street-eats-chicken-shish-tawouk-from-bread-olives/

Son of Kong (credit: Gorilla Cheese NYC)

(credit: NYSF)

As we told you last month, Gorilla Cheese is having a baby…and it arrived over the weekend.

James told us he had to turn down a bunch of private events because he only had 1 truck in operation. Now he will be able to double up on those private events, and when there are none, you should be able to enjoy Gorilla Cheese whether you are in midtown or downtown.

It may be a short while before you see Son of Kong on the street because James has to install a new awning, but it’s wrapped and just about ready to go.

Congratulations to James Klayman and the whole Gorilla Cheese NYC family. Hope you’re not planning on breastfeeding that little monster.

(credit: NYSF)

http://newyorkstreetfood.com/42138/wanna-see-a-cute-baby-gorilla/

Who: Frank and Paul Tripi of Frank Gourmet Hot Dogs

Where:  Mondays: (alternating) Larkin Center

Tuesdays: Dinner on Hertel [North Park & Saranac]

Thursdays: (alternating) First Niagara Center / Dinner on Elmwood

Fridays: Roswell Park & Buffalo Niagara Medical Campus

Saturdays: Outside Cecelias & Acropolis

Artvoice: How long did it take to make this food truck happen? Why did you decide to do a gourmet hot dog truck?

Frank: We’ve been working on this for about five years. Most people want to own a bar or restaurant at some point in their lives. I’ve been working in restaurants since I was 16 from here to New York City and back. From fine dining to neighborhood dive bars. I’ve always been into it, and I’ve always been into hot dogs and sausages. When I’m drunk and want something quick it’s what I gravitate toward. I thought this would work in Buffalo. Besides ketchup and mustard places like Ted’s and Louie’s, there is nobody out there who is really putting a gourmet twist on hot dogs. We were thinking a brick and mortar place at first but the point of entry was much higher than doing the truck, and this has worked out.

Artvoice: How did you come up with the menu?

Frank: A lot of trial and error. A couple of the menu items were just what we thought would work and we went for it. We had a couple focus groups before we opened. We tried to get the most brutally honest people we could. We weren’t sure about the Holy Moly at first [guacamole, sriracha, cilantro] but now it’s our second best seller. We weren’t sure about the Violet Beauregrade either [Blueberry BBQ sauce, onion crunch, cheddar]. It took us four different BBQ sauces to get it right but now we have it down. We like to just mess around and eat. We were in a lot better shape before we started this. As we go on, the menu is going to evolve and get more adventurous.

Artvoice: Where do your ingredients come from?

Paul: Right now our hot dogs are Sahlen’s. We get our vegetables from farmers markets as much as we can. We make our own veggie dogs [any dog can be ordered as a veggie dog]. We get one sausage from Omega Deli, which is a small local guy. No one knows about him, he only makes sausages once a week, and we’re the only one he does a big batch for. We’ve used Spar’s for their Flying Bison Beer Brats when we were at Beerology.

Artvoice: Thats cool, so you experiment based on where you’re parked too?

Paul: Yeah, depending on the event and what we need we can work in specific ingredients. We have a few contacts in New York that specialize in really funky sausages and we’re going to work those in there too. Like lamb sausages and more gamey meats. We just thought to start, you gotta do Sahlen’s because it’s Buffalo.

Artvoice: Where do your sauces come from? You mentioned the Blueberry BBQ sauce, but you also have a Tijuana Hot Cream Cheese.

Frank: We make it all. The relish, pickles, coleslaw, baked beans too. Paul makes the Tijuana Cream Cheese and the Blueberry BBQ. We hand cut the fries every morning. We pick up our bread from a baker every day, it’s a little bigger but thats because it’s actually made by a person. Besides like casing hotdogs and grinding sausages, we make everything else. And the places we get the meat from are the ones people love.

Artvoice: Do you like it when other trucks are around? Is the competition good?

Frank: Sometimes, but we like being solo. It’s cool when we do the big rodeos and it’s everybody, but to have someone park in front of us for a dinner shift it’s sucks. We’ve worked certain spots all winter.

Artvoice: Is there a lot of competition to lay claim to certain spots?

Frank: Yeah, the other day we were here [at the corner of Elmwood and Lafayette] and one of the trucks was a stones throw away, so the people walking down could see him before us. If someone was parking in this exact spot on a Thursday I might have to get out of the truck. I think we’re the two largest truck guys, so nobody will be poaching our spots.

Find Frank now on Twitter: @FindFrankNow

http://blogs.artvoice.com/avdaily/2013/05/17/meet-paul-and-frank-and-their-dogs/

Acadiana’s Multi-Media News Station

It was an Abbeville staple for over 30 years and back in September, the Riverfront restaurant burned down. Earlier this year, the owners bulldozed the building. But for the last month, they’ve managed to take the business into a new direction.

Roughly eight months after a devastating fire, Riverfront is starting to feel like normal again. Except this time, instead of a sprawling kitchen, they’re cooking on wheels. Their food truck is the first of its kind for the area—a unique way to keep the fire going.

“It’s just a way to keep our name out there, a way to serve the public, and our community,” said co-owner Jenny LeBlanc. “It’s a way to stay alive and a way to keep our employees on payroll.”

And it’s not been easy to get this operation going. But now it’s a real food truck dining experience with a full menu, complete with riverfront views.

“It’s been a roller-coaster ride,” said co-owner Brian Rush, “There have been a lot of ups and downs, but we’re coming out strong.”

And serving around 100 lunches per day it’s safe to say its popularity is catching on.  Despite the setbacks Riverfront has faced since the fire, a new business venture they never expected has risen from the ashes. “(The food truck) is very versatile. You know, there’s festivals, catering, all kinds of stuff,” said Rush. “We see a lot of opportunity with it.”

And there’s still plenty of opportunity as the summer draws near. LeBlanc says the fire did not put out the fun. ”We have a lot of options. We may have bands here once the grass grows in where the riverfront used to be. It will be fun,” said LeBlanc.

Rush and LeBlanc say they will be rebuilding at a different location about two miles upriver. It’s supposed to be completed by the end of the year.

http://www.klfy.com/story/22275555/abbeville-restaurant-launches-food-truck