rganizers estimated between 1,500 and 2,000 people attended the festival Saturday despite rain, sleet and blustery weather.
Thousands came to get a taste of Smoke, The Local Table, Andolini’s, Lone Wolf Bahn Mi, Kona Ice and many more.
No doubt, there was a little stress involved that morning as Philip waited on his wife, Danielle, to bring back a distributor coil from an auto parts store so they could make it to the Green’s Food Truck Wednesday event – the first of what organizers hope will become a summer tradition.
Hundreds packed into downtown’s Guthrie Green Wednesday, but it wasn’t for a concert or a farmer’s market. It was for the food trucks.
The Jenks America Food Truck Festival, sponsored by the Jenks Chamber of Commerce, will occupy two blocks of Main Street and will feature many of Tulsa’s food truck vendors and additional merchants selling their products.
We’re serving meatballs, with pasta and a red sauce in a bowl or in a meatball sandwich. That’s been our No. 1 seller. Then there’s the penne alla vodka (tube-shaped pasta with a tomato-basil cream sauce, with vodka added in during the cooking process to change the acidity of the tomato) that has also been a favorite. We have sausage and peppers with a red wine sauce, with red and orange peppers and mushrooms and onions. There are lasagna rolls and baked ziti, and we’ve got sausages for sandwiches.
Okie Tone Records will have a stage at this years Bassmaster Classic featuring 10 of the regions top local bands and solo artists Friday and Saturday in a heated tent outside the BOK center.
The trucks will offer foods ranging from Mexican to Vietnamese, Greek and Japanese cuisines, and other favorite street food fare such as hot dogs, pizza, tacos and tamales.
Yes, food trucks have landed in Tulsa. And there are signs of a growing invasion.
