What’s your favorite food truck? (John Kuntz, The Plain Dealer)

Check out Tweets from Cleveland-area food trucks and get a list of them, along with links to the sites or social media pages.

Remember, you can catch your favorite food trucks all summer at these weekly events:

• Tuesdays at The Chomp, at East 46th Street and Euclid Avenue, 11:30 a.m.-1:30 p.m.
• Walnut Wednesdays, at E. 12th and Walnut Ave., 11 a.m.-1:30 p.m.
• Thursdays at Lunch by the Lake, at the East Ninth Street pier. (starts July 11)
• Food Truck Friday, at Willard Park, East Ninth Street and Lakeside Ave., 11 a.m.-2 p.m.

List of Cleveland-area food trucks

• Cakes Plus

• Cracked Mobile Foods

• Dim and Den Sum

• Elise’s Crepes

• Fahrenheit

• Fired Up Taco Truck

• Green Machine Food Truck

• Hodge Podge Truck

• Jibaro

• Mad Mouth Gyro

• Mavis Winkle’s Paddy Wagon

• Motor Mouth

• The Nosh Box

• Pigalicious

• Pranzo Forno

• Seti’s Polish Boys

• StrEat Mobile Bistro

• Sushi on the Roll

• Sweet! The Mobile Cupcakery

• Touch Truck

• Umami Moto

• Wholly frijoles Mexican street foods

• Zydeco Bistro

http://www.cleveland.com/food-trucks/index.ssf/2013/06/list_of_cleveland-area_food_tr.html

(Gallery by John Kuntz, The Plain Dealer)

If you haven’t eaten from a food truck yet, grab the nearest fork and hang on. Downtown Cleveland’s relationship with trucks is in the fast lane for the fourth straight year.

The success of Walnut Wednesday, which regularly draws 1,500 lunch-hour fans to East 12th and Walnut streets, is spurring three new downtown gatherings, two sponsored by neighborhood development groups and one by the city itself.

The lineup:

• Tuesdays at The Chomp, which opened in May at East 46th Street and Euclid Avenue.
• Food Truck Friday, scheduled to kick off this week at Willard Park, East Ninth Street and Lakeside Avenue.
• Thursdays at Lunch by the Lake, starting July 11 at the East Ninth Street pier.

The bets are on that the festival-styled charm of the Walnut Wednesday at Perk Plaza will translate to other areas of the city, and on other days.

“It’s part of our goal,” said city spokeswoman Maureen Harper. “During the nice-weather months, you should see a food truck somewhere in the city every day of the week.”

Harper said the city is sponsoring Food Truck Fridays as a form of support for small businesses.

“The other part is through Mayor [Frank] Jackson’s ‘Art in Everything!’ initiative, to get people out and enjoying the arts and cultural benefits of Cleveland. Some of that is food.”

Like the Downtown Cleveland Alliance, which sponsors Walnut Wednesday and the coming Lunch by the Lake, and MidTown Cleveland, which operates The Chomp, the city also wants to demonstrate that there is an audience for new bricks-and-mortar restaurants.

None of the new gatherings, however, is starting out full-scale. The city experimented with food trucks and music in last year’s “Beats and Eats” at Public Square, and monthly visits by a single food truck in early spring in front of City Hall.

While Walnut Wednesday showcases about 15 trucks on a weekly basis, the three newcomers are starting with half as many trucks, with hopes that audiences will build.

Participant Izzy Schachner, owner of the truck StrEAT Mobile Bistro, said The Chomp “still has a way to go” to achieve the comfort and festival atmosphere of a Walnut Wednesday, but that the trucks participating are “doing well.”

“Everyone is still learning what will work,” he said.

James A. Haviland, executive director of MidTown, said he’s happy with the consistent response to the three-week-old event.

Still, he’d like to add more tables and better signage to direct people to two pockets of parklike seating nearby.

“This is a great location,” said Haviland. “We don’t have the population density that’s around Walnut Wednesday, but the area is growing in population, and we have [free] parking lots.”

With a lighter turnout, there is also less of a wait for popular trucks. It easily can take 20 minutes to stand in line at Walnut Wednesday, and a lot less at The Chomp.

Gina Morris, spokeswoman for Downtown Cleveland Alliance’s Walnut Wednesday, said her group’s new reach to the lakefront with Lunch by the Lake is warranted.

“The public is demanding it,” she said, noting that Walnut Wednesday is starting a half- hour earlier this season.

“So many people are now living downtown, and the office market is growing. Food trucks are more than happy to meet that demand.”

Some 22 trucks are now licensed by the city, with more approved under Cuyahoga County. Schachner estimates there are 30-40 now operating in the city.

City, chefs working together

Among a handful of newcomers is Orange Truk from Akron, a former FedEx vehicle retrofitted by chefs Steve Sabo and Jeffrey Winer. They use it to serve arancini (deep-fried Italian cheese and rice balls), blackened tuna tacos and other dishes.

Winer said the two started business in Cleveland, which now includes an alternate-week rotation at Walnut Wednesdays, and has nothing but praise for the city’s handling of the rolling restaurants.

Akron, he said, has regulations that don’t allow food trucks to park on city streets or property.

“We’re trying to open their eyes,” he said.

Cleveland’s relationship with food trucks looks cozy compared to Columbus, where there are continuing reports of friction between trucks and city officials, and New York City, where there are bidding wars for truck locations.

Still, trucks must face city oversight, including health department licensing and inspections. Harper, the city spokeswoman, said in an email that there have been 10 complaints registered against food truck operators in the last two years. Most were related to where the trucks were parked, but three were for improper food temperatures. Citations were issued and problems corrected, she said.

Schachner, who runs StrEAT Mobile Bistro, said many food truck operators come from the restaurant industry and have been thoroughly trained in food safety. Still, he said, there’s always room for more training.

“One of our goals is to standardize our practices,” he said of Cleveland food truck operators. “We’d like to make sure that one member on every truck is certified in food safety.”

Schachner plans to open StrEAT Burger, a bricks-and-mortar restaurant in Lakewood, this month. It’s not his first restaurant, but the first since he’s had the truck.

And he’s keeping the wheels.

“I would never retire the truck,” he said. “That’s our foundation. It’s good business. It’s a commissary kitchen for catering. On the street, we can try out unique foods and bring new items to the restaurant. It’s also a traveling billboard for the restaurant, and, most importantly, it allows me to interact with customers and get feedback. It’s priceless for finding out what we’re doing right and what we’re doing wrong.”

Check out Tweets from Cleveland-area food trucks and get a list of them, along with links to the sites or social media pages.

http://www.cleveland.com/taste/index.ssf/2013/06/food_truck_scene_in_cleveland.html

Food truck rally in downtown Dayton. (WDTN Photo)

DAYTON, Ohio (WDTN) – Food trucks were lined up in downtown Dayton Friday night to show off what the up-and-coming industry has to offer.

The trucks rallied during the 107.7 Pre-Summer Fest.

The rally is a collaborative effort between Synergy Incubators and the Miami Valley Mobile Food Truck Association.

A big crowd showed up to try the many foods available.

Attendees say there was more to the event than the great cuisine.

“Part of the reason people are here today is not just to eat, but for the opportunity to be amongst their neighbors and say hello to people and just meet new people and just kind of get to know each other better.  That’s what happens around food and that’s why you see this kind of thing going on.  People get excited about the opportunity to come together,” said Tonya Fish, Mobile Food Truck Association.

Organizers say they will rally again at the next First Friday event downtown in July.

http://www.wdtn.com/dpp/news/local/montgomery/food-truck-rally-works-up-an-appetite#.UbSZbefilSE

ALEX HOLT | DISPATCH
Thomas Hill, left, of the Columbus Division of Fire reads through an inspection list with Ben Cloose in the Foodie Truck. The inspection is part of a pilot program the city is developing to more closely regulate the city’s estimated 150 food trucks.

Because of complaints from food-truck owners about Columbus’ plan to regulate the popular mobile restaurants, public-safety officials are delaying the start of the program and considering more changes.

Truck owners say the 18 to 20 metered parking spots the city planned to make available on a first-come, first-served basis are not enough and would create a hostile environment among owners scrambling for the spots.

The city is trying to balance allowing the trucks in already cramped areas such as the Short North, Arena District and Downtown while maintaining public safety and not hurting surrounding businesses.

A pilot program was to have been in place by June 1, but the latest back and forth with owners has led to at least a two-week delay to develop new ideas.

The popularity of the culinary cruisers has exploded in the past few years, with an estimated 150 or more of the trucks in the city.

City officials say regulating the trucks is necessary because of complaints from residents and business owners who said some trucks were leaving behind trash, creating noise and parking outside brick-and-mortar restaurants. At the same time, food-truck owners have complained that the city’s commercial sales-license policy is too difficult to understand.

Councilwoman Michelle Mills is leading the charge for regulation that appeases food-truck owners but, she said, “My No. 1 priority is public safety and protecting our residents.”

“There has to be some things that we have to say no to,” she said. “We absolutely want to support the food-truck industry, and it is a huge part of our tour-ism industry here, so we have to strike a balance.”

The city’s pilot program includes the following provisions to operate on city-owned property:

• Trucks have to obey time limits at the meters.

• Public spaces must be vacated by 3 a.m. every day.

• Trucks cannot be longer than 25 feet.

• Owners must obtain a temporary sales permit.

Some owners want the city to reserve the metered spots just for food trucks during certain hours of the day. Mills said the city is considering that.

William Hunt, co-owner of the Pickled Swine truck, said the limited number of spots would open “ the doors for extortion” with someone parking a car in a spot and then forcing a truck owner to pay them to move.

Mills said that would be against the law and told food-truck owners to report such activity to police if it ever occurs.

Brian Reed, the owner of Mojo TaGo food truck and president of the Central Ohio Food Truck Association, said, “Some food-truck owners feel the city should implement a reservation system so we can let our customers know where we will be and we know how much food to prepare.”

“We are not that sophisticated yet to do a reservation system,” Mills said, “ but we have heard these concerns, and we are going to be as responsive as we can.”

Laura Lee, the owner of Ajumama food truck, said the city’s requirement that trucks be no longer than 25 feet would disqualify her from using the public spaces.

“I wish the city would reconsider that,” she said.

Public-safety officials said trucks longer than 25 feet would impede drivers’ line of sight and hang over into crosswalks because most of the proposed metered locations are on street corners.

Food-truck owners are not required to participate in the pilot program, but only those who register can use metered locations. They can bypass some of the regulations by doing business on private property.

http://www.dispatch.com/content/stories/local/2013/05/20/pilot-program-to-regulate-food-trucks-stuck-on-slow-boil.html

While visiting Portland, Streat Mobile Bistro owner Izzy Schachner was enamored by the concept of “pods,” semi-permanent gathering spaces for that city’s 500-plus food trucks. Rather than roam the streets in search of a sweet spot, food trucks there park en masse at various pods and attract huge crowds.

“The thing I liked most about that system was that the parking lot owner charged a little rent and invested money in the space,” says Schachner, taking a break from feeding the cast and crew of Draft Day. “They would install a tent, put out tables and chairs, a hand washing station, bathrooms… It was very family friendly.”

These are some of the amenities that Schachner and MidTown Cleveland hope to aspire to at the new weekly food truck round-up The Chomp. Starting this Tuesday, May 14, Streat Mobile and other food trucks will feed hungry folks in the neighborhood from 11:30 to 1:30 p.m.

This “pod” will be set up at E. 46th Street and Euclid, a privately owned street that will be fenced off. Nearby parking lots will offer free and easy parking for those in Midtown and beyond.

“The goal is to help make Midtown a relevant place, not just during the day but at night too,” adds Schachner.

To help achieve that goal, Midtown also is announcing The Pour, a monthly happy hour that will feature food trucks and alcohol vendors in an open-air environment. The first one takes place on May 30, with others taking place on the last Thursday of every month.

“We’re hoping for a big launch,” he adds.

http://www.clevescene.com/scene-and-heard/archives/2013/05/10/new-weekly-food-truck-meet-up-monthly-happy-hour

]]> http://www.mobilefoodnews.com/2013/05/cleveland-oh-new-weekly-food-truck-meet-up-monthly-happy-hour/feed/ 0 http://www.mobilefoodnews.com/2013/05/columbus-oh-food-trucks-getting-street-parking-access-but-no-guaranteed-spots/ http://www.mobilefoodnews.com/2013/05/columbus-oh-food-trucks-getting-street-parking-access-but-no-guaranteed-spots/#comments Thu, 09 May 2013 15:16:26 +0000 MFN Editor #1 http://www.mobilefoodnews.com/?p=52457 By Dan Eaton | Columbus Business Journal

File photo by Janet Adams | Business First
Brian Reed, who owns the Mojo Tago food truck, says parking spaces on the street are nice, but reservations would be nicer.

The city is launching a pilot program, set to run from June 1 through the end of the year, aimed at promoting the growing food truck and food cart movement by designating specific parking spaces around town for mobile food vendors. The spaces will be marked with silver stars (download the locations here).

Food truck operators have been clamoring for the chance to sell from the street because regulations do not permit street sales, forcing them to make arrangements with private businesses and lots for parking space.

There is a catch, however, in the eyes of the Central Ohio Food Truck Association. The proposed spaces are first-come, first-served and open to not just food trucks, but push carts, trailers, ice cream trucks and the general public. That means a spot approved for a food truck could easily be occupied by someone’s car.

“For us to hope we get a space is no way to do business,” Association President Brian Reed told me. “I’m not sure how many of us would leave an established route. That’s just not that enticing for us to roll the dice on.”

The city is hosting a public meeting at 5 p.m. Wednesday night at Columbus City Hall to discuss the program and a one-day workshop May 18 for vendors to get licensed at its fleet management building at 4211 Groves Road.

Reed, who operates Mojo TaGo, said he can see some benefit for new vendors who may not have many relationships or locations, but doubted many established trucks would participate in the program. Key to the business is the ability to tell customers where the truck will park. Not having a reserved space makes trying to get them a gamble.

“We can’t say we’re going to be there, then not get the space,” he said. “We can’t say if we’re not there, here’s plan B, or if we’re not there here’s plan C. We can’t drive around the block.”

He said a reservation system is something he thinks vendors would be willing to pay for and could be a future revenue stream for the city.

Councilwoman Michelle Mills stressed this is a pilot program.

“This will give us real data and experiences,” she said. “We want the business to grow.”

The goal is to run the program through the end of the year, gather feedback from the mobile vendors, other businesses and the public and then figure out permanent legislation.

The initial list of parking spaces has 19 locations downtown, in the Short North and around Park Street and the Arena District, with more to be added in Harrison West, Clintonville, near Ohio State University and on the Near East side. A full list is expected by May 18.

The program is the result of discussion between the city, vendors and others. To participate, trucks and vendors must obtain a Temporary Mobile Food Vendor License from the city.

Reed said the association appreciates the city’s work and willingness to address the mobile food community’s needs, despite some disagreements.

“I think the city has done a very good job putting this together in a short period of time,” he said. “Overall we’re really encouraged.”

http://www.bizjournals.com/columbus/blog/2013/05/food-trucks-getting-on-street-parking.html

Fressa Truck owner Matt Halpin is president of the recently formed Miami Valley Mobile Food Association. (Photo by Dolce Photography)

The food trucks are here and they are preparing for a rally.

Dayton’s first ever food truck rally will take over RiverScape MetroPark during Urban Night 5 to 10 p.m. Friday, said organizer Tonia Fish, the co-owner of Synergy Incubators, a business that provides kitchen space and other services to small caterers, bakeries and other food industry businesses.

Seven food trucks and a cart will take part in the event, but Fish said Dayton has at least 20 existing or in the works food trucks.

The businesses recently launched the Miami Valley Mobile Food Association with Fressa Truck owner Matt Halpin as its president.

The group hopes to help the city establish rules regarding food trucks, Fish said.

Zombie Dogz hot dog. (Source:Zombie Dogz’ Facebook page)

There has historically been a stigma attached to food trucks, but Fish said these are legitimate businesses with great potential.

Several of Dayton’s food trucks sell gourmet food.

“These trucks pay taxes. They have employees,” she said. “It (a food truck) is a pathway to bricks and mortar restaurants. Eighty five percent want to open a restaurant.”

The food truck movement has gained ground in other communities in recent years.

READ- Food truck trend ‘rolling high’ in Ohio

Five Rivers Metroparks spokeswoman Amy Forsthoefel said the rally is a perfect fit for Riverscape on Urban Night.

She is a food truck fan.

Ringo’s North Star Mobile Eatery’s James Joyce quesadilla. It is described as corned beef, Swiss cheese and Thousand Island dressing topped with cabbage and onions that have been braised in rich, creamy Guinness. (Source: Ringo’s North Star Mobile Eatery’s Facebook page)

“I just think it is inventive. It is a lot of young people who are agile and they are trying new things,” Forsthoefel said.

Fish said food trucks add to a community’s vibrancy and can help draw crowds to entertainment districts.

“People feel safe. They walk around,” she said. “The community support for street food is huge in Dayton.”

The trucks that will participate in Friday’s event are just a sampling of what Dayton area offers.

Participants include Fressa Truck, Go Cupcakes, Mr. McNasty’s, Harvest Mobile Cuisine, Zombie Dogz,

Ringo’s North Star Mobile Eatery, Monchon “The Social Sandwich” and the Craig’s Pesto Hot Dogs, a cart.

G’s Cue BBQ will be at Third and Broadway streets in Wright-Dunbar Neighborhood on Urban Night.

“All of these are people who live in Dayton,” Fish said. “We didn’t recruit anyone from Cincinnati or Columbus. These people are our neighbors.”

Several food trucks will open for business in the coming weeks, Fish said.

She pointed to Jamexican, Jamaican and Mexican fusion; La Pampa Grill, Argentina food; Bella Sorella, brick oven pizza; and Flour Power, also pizza.

Contact this blogger at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth

http://www.daytondailynews.com/news/entertainment/dining/food-trucks-revolution-hitting-dayton-with-gourmet/nXhz2/

Seventh Son Brewery continues to find new ways to delight. Not only is the Italian Village bar now tapping its own fantastic brews (my favorite is the Spring Sheep, a chocolatey session stout), they’re also now offering brunch on Saturdays via That Food Truck. And if you’re not ready to start drinking beers that early, they’ll even make you a spicy Bloody Mary. Awesome.

But more on that brunch. I ordered two things because I couldn’t decide and tried a few bites of a third, and every bite made me swoon. Pictured here is French toast made with focaccia baked by Matt Swint, whose name you may recognize from Perzoot food truck. He’s joined forces with the That Food Truck team, and his breads just make an already strong street food lineup even stronger.

On the savory side, I highly recommend the out-of-the-box Smoked Brisket Benedict, topped with a nice scratchmade mole sauce rather than the traditional Hollandaise. It’s a beauty, too, and the only reason I didn’t include a picture is one of the eggs cracked prematurely. I also really liked my Chorizo Scramble, incorporating house-made chorizo, house-made queso fresco and a yummy tomato jam.

This Saturday was one of those perfect spring days with sunshine and low temps–ideal for fully appreciating Seventh Son’s airy indoor/outdoor setup. Can’t wait to go back this week!

http://www.columbuscrave.com/content/stories/2013/04/seventh-son-that-food-truck-brunch.html

Ivan Cerquera is the owner of the El Rincon Food Truck on Central Plaza North.

CANTON — The food truck trend has rolled into town.

http://www.cantonrep.com/newsnow/x1853932844/El-Rincon-brings-Cantons-first-food-truck-to-downtown-plaza

Now that food trucks are a crucial part of Columbus social dining, opportunities to showcase them are being created every day. Last year featured the inaugural Food Truck and Cart Hop, and this year, it’s back. On Sunday, April 28th, the 2013 installation of the Hop begins at Hal & Al’s, located at the Southwest Corner of Parsons and Gates in Merion Village, 1297 Parsons Avenue.

This year, the Hop will feature local mainstays like Tatoheads, Dan’s Deli, and the Green Meanie, as well as introduce a new face: The Grub Gallery, who’ll be there offering their instant classics. The Paddy Wagon, one of Columbus’ first food trucks, will also be debuting their new look at the event, as well as new menu items sure to arrest your taste buds.

Hal & Al’s new patio will be open for the debut, and with the weather promising to be pushing 70 degrees, the chance to grab a cold one (or a few) and enjoy your favorite food truck cuisine (or a few) seems like the best plans you can make for your weekend.

The Food Truck and Cart Hop culminates a week of celebration for Hal & Al’s, who’s officially turned four. Many weren’t sure if the vegan restaurant would survive, but the response to what’s simply and undeniably good food has elevated not only the eatery’s offerings, but their commitment to the community that embraced them as well.

This month’s Hop will benefit Homeport, who will also be on site selling root beer floats. Homeport is an organization dedicated to creating and preserving stable and affordable communities, by developing quality, energy efficient homes, and providing consistent and transformative educational services for residents.

The Food Truck and Cart Hop will continue to be held on the last Sunday of every month, no other special event permitting. The Hop officially runs from 12pm-6pm, but Hal & Al’s will continue to be rocking til midnight. To know exactly which trucks will be at the Hop each month, follow the movement atwww.facebook.com/FoodTruckAndCartHop.

http://www.columbusunderground.com/2013-food-truck-and-cart-hop-begins-aw1