PHOTO BY J. MILES CARY // BUY THIS PHOTO
J. MILES CARY/NEWS SENTINEL Chef Justin Deuso stands outside the Chef Deuce’s Island Grill mobile kitchen.

The presence of mobile food kitchens in Knoxville continues to grow, and Chef Justin Deuso of Chef Deuce’s Island Grill is happy to be in the ranks.

The Vermont native attended the New England Culinary Institute before serving two internships at The Ritz Carlton in St. Thomas, U.S. Virgin Islands. After graduation he stayed in the Caribbean for six years, working a variety of jobs, including time as an executive chef for a “classic American steak house.”

He made his way to Knoxville a little more than four years ago after reconnecting with a friend that resides here. Before moving he had been offered an executive chef position at a Knoxville establishment, but after arriving in Knoxville that offer fell through. To make ends meet he did private catering gigs in the evenings and on weekends while working a day job at a pest control company.

PHOTO BY J. MILES CARY // BUY THIS PHOTO
Chef Deuce’s popular jerk chicken salad with tomato-basil salsa and cilantro-lime aioli (left), and the blackened Mahi-mahi sandwich with fries.Q

While the pest control business helped to pay the bills it didn’t fulfill his dream of operating his own restaurant. He began looking for an appropriate storefront to transform into a restaurant when a friend suggested he consider a mobile kitchen. He looked into it, drafted a business plan and went to the bank.

“It just so happened that the bank manager had eaten my food at one of the gourmet tailgate parties that I had catered during a University of Tennessee football game. She approved the loan, and I ordered my mobile kitchen. It was delivered a year ago January.”

He began serving food within two weeks, setting up every weekend offering breakfast and lunch at the Great Smokies Flea Market on Dumplin Valley Road. He also continued to cater and offer private “plated dinner” events.

“I did pretty good business at the flea market, especially at lunch time,” he said.

He integrated his love for traditional Caribbean flavors into his food, including his jerk seasoned chicken and pork dishes and island slaw.

“People wanted me to offer a burger so I added a fresh Angus burger to my menu, but my number one seller since I’ve had the truck is my jerk chicken quesadillas,” he said.

About six months into the flea market gig he left that location when the owners raised his rent.

“I just hit the streets. I developed a good relationship with Rick McGill of Rick McGill Toyota. I went to that location weekly and even prepared meals for him that he could take home and put in the freezer. Not long after I picked up the folks at Comcast,” he said.

His current schedule has him at a different location four days a week, offering a diverse menu that includes Caribbean flavors like his jerk chicken quesadilla served with tomato basil salsa and cilantro-lime aioli and island slaw, as well as daily specials such as a blackened Mahi-mahi sandwich and a jerk chicken salad. Barbecue pork quesadillas, pulled pork sandwich, boneless and bone-in wings are available, as well as his “cheeseburger in paradise.” Sides include seasoned fries, slaw and Vermont cheddar macaroni and cheese. “I’m from Vermont and a little biased about my cheese. I only use Vermont’s Cabot extra sharp cheddar,” he said.

In addition to serving workers at established businesses locations, he’s developed a following of customers through his pre-order service.

“People can order ahead either by calling, emailing or texting me. That’s so people don’t have to wait in line (wherever he is serving that day). If they text and say they need their food ready at 1:30 p.m. then I’ll have it waiting on them. It’s a great way to develop regular customers and get to know their names. I even have a guy from Jimmy John’s who calls ahead to order my bacon cheeseburger,” he said.

Deuso has two part-time employees that alternate helping him in the truck, but the after-hours job of shopping and prepping for the following day’s service falls to him.

“I do the shopping plus I smoke and braise the pork, make the aoli and salsa and bake the cookies and pies. It keeps me pretty busy,” he said.

He currently serves lunch from 11 a.m.-2 p.m. Monday-Thursday. Locations are Verizon, 9038 Crosspark Drive (Monday); Comcast, 5720 Asheville Highway (Tuesday); Talbotts Call Center, 2160 Lakeside Centre Way (Wednesday); Knoxville News Sentinel, 2332 News Sentinel Drive, (Thursday). He’s currently looking for a site on Friday. To place an advance order call or text him at 865-771-9143 or email him atchefdeuso12@gmail.com. His website is www.privatechefjustindeuso.com. He also has a Facebook page.

http://www.knoxnews.com/news/2013/feb/27/chef-deuces-island-grill-brings-caribbean-to/

]]> http://www.mobilefoodnews.com/2013/03/knoxville-tn-chef-deuces-island-grill-brings-caribbean-flavors-to-lunchtime-customers/feed/ 0 http://www.mobilefoodnews.com/2013/01/knoxville-tn-enjoy-gourmet-meals-made-in-a-mobile-kitchen/ http://www.mobilefoodnews.com/2013/01/knoxville-tn-enjoy-gourmet-meals-made-in-a-mobile-kitchen/#comments Fri, 01 Feb 2013 02:00:49 +0000 MFN Editor #1 http://www.mobilefoodnews.com/?p=40997 By Emily Stroud | WBIR.com

credit: tootsie truck facebook.com

It’s a restaurant that rolls up to serve you a fresh, made from scratch, meal.

An East Tennessee couple runs the Tootsie Truck.

“Takes us about 10 minutes to get set up. We just turn on our generator, turn on our water heater, and set up a few things and we’re ready to go,” Rebecca Saldivar said.

Rebecca and Daniel Saldivar were content with a traditional catering business. Then they decided to start a food truck.

“We were getting calls from people wanting to get married in the middle of nowhere and there’s no kitchen in the middle of nowhere. So this way we can take the full kitchen with us,” she said.

Daniel Saldivar said, “We wanted to show people you could actually have great food in a food truck at really good prices.”

The Saldivars spent seven months custom building their Tootsie Truck.

“The only thing we don’t have in here is an oven but everything else we’ve got it. We’ve got a griddle, a range, a fryer, steamer, a sink, a hand washing sink,” he said.

Rebecca said, “I’ve never worked this hard in my life. If I didn’t love what I do I wouldn’t do it. Tiring doesn’t even begin to describe what it is.”

They are doing something they enjoy and they are doing it together.

Daniel said, “I’ve been cooking in Knoxville since 1991.”

He handles most of the cooking while Rebecca takes care of the order window.

It’s walk-up service with a very short wait.

“We make everything from scratch. We put passion in everything we do,” Rebecca said.

They use organic ingredients when appropriate and lean toward local whenever possible.

“When you buy local the quality is better and our menu reflects that. We have grits from an hour and a half away from here. Little things like that make a difference,”Daniel said.

Their website features their daily schedule and menu.

credit: tootsie truck facebook.com

Daniel said, “I like to keep it interesting.”

“When I have a customer who has never tried our food before and they try that first bite and I get to see the look on their face. That’s my favorite moment,” Rebecca said.

The Tootsie Truck will share a recipe with you on Valentine’s Day on our Fox 43 morning show.

http://www.wbir.com/news/article/251717/8/Enjoy-gourmet-meals-made-in-a-mobile-kitchen

A new dining option on campus uses the tagline “Are we loco for thinking there is nothing better than a properly fed fiesta out of a food truck? Don’t look at us like we’re loco. You are too.” Students and staff have been excited about the new addition of the La Lola Loca food truck on campus.

La Lola Loca has been promoting itself through word of mouth around campus. The noticeable green and yellow truck has been seen around campus in various areas like Neyland Stadium and Hess Hall.

UT, along with University of Florida and Florida State University, is currently testing the popularity of a food truck on college campuses.

La Lola Loca is a part of UT Diningthrough Aramark, the food service supplier for the University of Tennessee. The meals on the truck are easily accessible to those who have meal plans through Aramark.

“I live in Hess and as I’m rushing to my next class I can swipe my card and get a close to  authentic Mexican dish” stated by Steven Butch, junior majoring in Journalism and Electronic Media.

The food truck accepts dining dollars and meal equivalencies. Since the food truck is on wheels, locations vary from day to day.

By following La Lola Loca on Twitter and “liking” the page on Facebookeveryone will be able try out the new dining option.

http://tnjn.com/2012/oct/03/food-truck-drives-campus-loca/

Brothers Henry, left, and Edwin Wong are the first to franchise a food truck from Petro’s Chili and Chips. They hope to have three trucks by the end of the year. They plan to work the Bonnaroo music festival next month. Photo by Michael Patrick

Mobile units an opportunity to increase income, marketing

Petro’s Chili and Chips may soon be coming to a parking lot near you.

Brothers Edwin and Henry Wong began dishing out chili and chips and other menu items from their new 16-foot mobile food truck late last week (built by MiamiTrailer.com), visiting various businesses and venues.

Taking advantage of one of the biggest industry trends of the year, the brothers – Edwin is 36 and Henry is 27 – are the first to franchise a food truck from Petro’s.

“When the decision was made to develop a food truck, we immediately signed up. It was a no-brainer for us,” Edwin Wong said.

The Wongs hope to have three trucks by the end of the year, including a larger one for events. They already are lined up to go to the Bonnaroo music festival next month.

“The advantage of having wheels is you can go to any location,” Edwin Wong said. “The great thing about Petro’s is it’s pretty simple. You’re just putting it in a bowl. The product itself is so mobile.”

The Petro’s food truck franchise works much like a traditional one but with lower up-front costs. The Petro’s truck, including franchise fees, is estimated to be a $75,000 investment.

For Petro’s corporate, the trucks are an opportunity to build brand awareness and market penetration. For instance, on their first day last week, 10 to 20 percent of the customers waiting in line had never tried a Petro’s.

The brothers are testing various locations including business offices, sport complexes, event venues and other areas and are using social media and texting to tell potential customers when and where they’ll be. They slowly will be expanding the menu to include nachos and other varieties.

“When it came rolling into town, we were all blown away. Everything we can do in our kitchen, we can do here. We think it will be huge for business in general. It’s like a moving billboard,” Petro’s President Dale Widmer said.

Petro’s already is looking to expand the food truck franchise to other areas including Dallas and Atlanta. Its sister restaurant, Gandolfo’s New York Delicatessen, under Georgia-based parent company Pool Restaurant Group, also launched similar franchises this year with more than a dozen trucks planned across the country in the coming months.

Scott Bryan, environmental manager at the Knox County Department of Health, said his department has seen a 25 percent increase in the number of mobile unit permits issued in the last year for everything from a large Petro’s truck to hotdog carts.

Bryan believes the economy is one factor for the increase. There are about 175 food trucks and carts in Knox County.

“We get a lot of people who are out of work and buying mobile concession trailers or carts and selling food out of them,” Bryan said. “It’s not as simple as it sounds, though.”

While it may be less expensive than a physical store, vendors have to follow the same regulations as a brick-and-mortar operation. And while permits are statewide, they must get permission from property owners and special permits from some municipalities.

Dain Pool, director of franchising for Pool Restaurant Group, said he believes the food trucks will go the way of the fast casual restaurant segment, which has led industry growth over the past several years.

“When the fast casual restaurants started coming out, everybody said it won’t last. Now, it represents 80 percent of restaurant growth,” he said. “I think the same thing will happen to mobile trucks.”

http://www.knoxnews.com/news/2011/may/17/brothers-ready-to-roll-with-petros-franchise/