Maggie Parks offers sandwiches, wraps, soups and salads from her new food truck business, Maggie May’s Espresso & Outfitter. Sequim Gazette photo by Patricia Morrison Coate

If you’re hungry and in a hurry, you’ll get both needs met at Maggie May’s Espresso & Outfitter, a new mobile food truck and mini-deli open from 11:30 a.m.-2:30 p.m. Monday-Friday.

Owner Maggie Parks had the grand opening of her dream business May 23 at the Visitor Information Center and has found a home base at Blue Sky Real Estate, 190 Priest Road in Sequim.

The enthusiastic and energetic 28-year-old is thrilled to see a yearlong dream come to fruition. With two years as the manager of a Seattle farmers market and deli/espresso experience under the tutelage of Hardy’s Market owner Randy Dupont, Parks is ready to strike out on her own.

“It’s going awesome — the community has accepted the food truck really well — and the city has been awesome, too,” Parks said. “I’m their first officially approved food truck (under a new ordinance). It’s really not that big of a deal to be in compliance. The business is licensed as a Class 4 kitchen — a commercial kitchen on wheels — so there’s no limit on what I can do.”

Maggie May’s menu rotates among an array of wraps, sandwiches, soups and salads, and because she’s a one-woman operator, five daily choices are featured. On this day they were the Outfitter, Creamie Weenie, Veg Head, broccoli bacon salad and taco soup or chili. All the ingredients are fresh and salad and soup recipes have been gleaned from several generations of women in her family.

Parks offered a sample of the hefty Outfitter, a 12-inch yellow corn tortilla wrap crammed with a thick pile of tender turkey and accessorized with mayonnaise, mustard, Havarti cheese, tomatoes, pickles, olives, red onions, avocado, bacon bits, Romaine lettuce and green peppers.  The Creamie Weenie is an all-beef dog on a bun slathered with cream cheese and barbecue sauce and topped with sauteed onions.

The Veg Head features a large spinach tortilla, organic spinach, Romaine, feta cheese, avocado, seasonal vegetables and a choice of dressings. Each is a full and filling meal unto itself. But if you have a really big appetite, add one of the salads — broccoli bacon, homemade potato salad or coleslaw — or soups: taco, split pea and ham or chili.

Parks also serves a “bold and smooth” espresso blend by Fidalgo Bay and several flavors of Italian sodas and smoothies.

Regarding what she likes about preparing food for the public, Parks said, “All the love that goes into it! I’ve always loved cooking and baking and working with people and how they’ve liked what I’ve prepared.”

Parks gives a great deal of credit to her former boss, Dupont. “Randy has been mentoring me through the process and is the best business owner I’ve ever met. He’s very smart and taught me a lot; he wants to see this take off.”

Maggie May’s 
Follow Maggie May’s Espresso & Outfitter location at facebook.com/MaggieMaysEspresso or call 360-775-8339. Hours are 11:30 a.m.-2:30 p.m. Monday-Friday at 190 Priest Road. Available for festivals, events, catering and parties.

http://www.sequimgazette.com/business/article.exm/2013-06-07_new_food_truck_flourishing

Image: William Anthony
Food trucks: Coming to Pioneer Square in 2014.

 I mean, Pioneer Square has some great new restaurants. And its own farmers market. So it should come as no surprise that the neighborhood (specifically Occidental Park) is getting a food truck pod, too.

Trendiness factor aside, the neighborhood’s proximity to stadiums makes it a natural ground for food trucks. Also, there’s the fact that so many restaurants close their doors around 9 (and sometimes as early as 7). A pod, or a gathering of food trucks (sometimes the same, sometimes rotating) in a certain spot, seems like a great way to build on the momentum happening in Pioneer Square right now, and give nighttime visitors an alternative to getting hawasted—or something to soak up all that booze.

Ryan Reiter, the guy behind the upcoming Seattle Street Food Festival, says he’s working with the city of Seattle on what will be its first official food truck park. When it debuts (likely in June 2014), stop by Fridays, starting at 4 pm, and find as many as eight trucks gathered at Occidental Park. The plan: Cater to happy-hour crowds, all the way to night owls, since the trucks will be out until 2am. Trucks would also congregate for additional hours when the Mariners, Sounders, or Seahawks are playing. “I love the idea of this being a permanent installation in the future as Pioneer Square begins to flourish,” he says.

Other plans in the works include coordinating with local bars so patrons could bring in food truck fare (a setup common at local breweries) and maybe even a beer garden on game days. No word on specific trucks—and remember, this is still a year away so details could change—but stay tuned.

http://www.seattlemet.com/eat-and-drink/nosh-pit/articles/a-food-truck-pod-is-coming-to-pioneer-square-june-2013

Back when we were kids, the ice cream truck was the closest most of us came to a mobile food vendor. But with the food truck trend bringing colorful bites to dozens of parking lots in Seattle and on the Eastside, it’s a great time to be a kiddo in Seattle. Since restaurants on wheels specialize in churning out fast eats, it’s common to find a plethora of quick-to-prepare melty grilled cheese sandwiches and mondo biscuits coming from food truck kitchens around town. But parents on-the-go and on-the-hunt for healthier options from street food purveyors will need do a little searching to find nutritious options. We’ve scouted out local carts serving bites so tasty your hungry monkeys might not realize they’re chowing down on kale or whole grains. Read on for our picks.

Note: Food truck locations and hours of operation can change, so be sure to check each truck’s Twitter feed before heading out the door.

Caravan Crepes
Bright lemon yellow food truck Caravan Crepes is a kid-magnet and a cheery contrast to rainy days. The menu conjures warmth from Hawaii, where owner Brooke Sumner worked in a creperie on the North Shore for years before returning to the Pacific Northwest. She opened Caravan last year, concocting an interesting menu starring local, organic ingredients you’ll feel good about feeding your kiddos. Try the Shorty’s: a shareable crepe stuffed with chicken, mozzarella, Harissa, arugula and pickled sweet corn. If you’re looking for ways to satisfy picky eaters, give the roasted spring vegetable crepe a shot: pine nuts with lemon and parsley, melted havarti and pesto transform Plain Jane vegetables.

Twitter: @caravanseattle

Contigo

Odds are, your kids just need to hear the words “taco” and “truck” and they’re ready to hop into the car. But instead of the same old beans and rice gut bombs, check out Contigo. The mobile eatery opened last year and bills itself as “modern Mexican” for its creative takes on kid-approved classics. Case in point: tacos filled with sweet potatoes and pecans or caramelized onions and dark, leafy kale.

Twitter: @ContigoSeattle

I Love My GFF

It’s hard to imagine an eatery, either mobile or brick-and-mortar, that’s healthier than I Love My GFF: The whole menu is sans gluten and features free-range meats and ingredients without GMOs. Whether they have a gluten sensitivity or not, kids will like ordering “sunshine bowls” filled with sprouted quinoa, chicken and lots of veggies, then dusted with fresh feta and toasted pumpkin seeds. Kiddos can split a single order, then sweeten the deal with chocolate chip cookies made using coconut flour and sweetened with agave nectar.

Twitter: @healthyfoodcart

How Pickle Got Out of a Jam

Possessing a name kids will unquestionably love (rivaled only by Cheese Wizards and Happy Grillmore) with food to match, How Pickle Got Out of a Jam debuted at this year’s Mobile Food Rodeo May 5 in Fremont. The rotating menu changes based on what’s fresh for the season. Uber nutritious lentil soup is balanced by dunkable biscuits that arrive with a side of house-made jam, like lemony nectarine. Every meal comes with a homemade pickle, too, be it snap peas brined in sugar or yellow beans with basil.

Twitter: @pickleandjam

COMING SOON: Outside the Box
Outside the Box is Seattle’s first food truck based on the paleo diet. There’s not a trace of processed food, added sugar, gluten or dairy on the menu, but you will find simple, inventive plates that are big on flavor: Kids might just think that pureed cauliflower covered with coconut milk is actually rice. Until the food truck rolls out a regular schedule, Outside the Box currently offers a weekly meal delivery service, with prepared eats delivered to your door on Sundays.

Twitter: @paleofoodtruck

Hungry for more?
Dig into eggplant, basil and roasted tomato sandwiches at the Renton-based Bistro Box; chickpea soup with pita and housemade yogurt sauce at Za’aTar; and fresh rolls at Vietnamese-inspired Curbside.

http://redtri.com/seattle/snack-well-seattles-healthiest-food-trucks/

via facebook

SEATTLE —  The world’s largest banana provider is giving Seattle-Tacoma residents the chance to do something unique this summer with the beloved yellow fruit: Peel the love.

Seattle-Tacoma is one of eight cities selected for the first-ever Peel the Love Summer Food Truck Tour, a 4,800-mile, 102-day journey organized by DOLE® Bananas to bring delectable new summer recipes, serving suggestions and free samples to healthy-eating fans coast-to-coast. The pink-and-turquoise truck, created specifically for the tour, will make stops at supermarkets and other public and private venues throughout the Seattle-Tacoma area including after-school centers and other nonprofit organizations.

Scheduled public stops in the Seattle-Tacoma area include:

The truck will also visit the North Seattle Boys and Girls Club on May 28 to offer fun nutritional advice and host games and other activities as part of the organization’s healthy eating program. This visit is not open to the public.

Co-sponsored by Blue Diamond Almond Breeze Almondmilk and Dole Packaged Foods, the Peel the Love Summer Food Truck Tour kicks-off in Seattle over Memorial Weekend and visits Sacramento, Calif.; Los Angeles; Phoenix; Houston; Des Moines, Iowa; Baltimore and Washington, D.C., before concluding in New York City on Labor Day.

Throughout the tour, Dole and Blue Diamond Almond Breeze will target health-, fitness- and lifestyle-oriented consumers and will partner with retailers to suggest new serving, pairing and entertaining options. Both brands will also reach out to registered dieticians (RDs), supermarket nutritionists, food bloggers and other influentials about the health, taste and convenience advantages of bananas, almonds and almondmilk.

The new recipes that will be available for sampling range from Banana Pineapple Coconut Smoothiesand Thai Noodle Salad with Banana Peanut Dressing to Banana Pudding Pops, DOLE Banana S’mores, Dole Grilled Bananas and Chocolate Monkeys. Some combine DOLE Bananas with Blue Diamond Almond Breeze Almondmilk.

“We’re excited to be partnering with Blue Diamond to take our original recipes, healthy-eating tips and other fun information to banana-loving fans right where they live,” explained Bil Goldfield, communications manager of Dole Fresh Fruit. “The whole goal of the three-month exhibition is to show that, beyond their well-known health, energy, versatility and recipe benefits, bananas are simply a lot of fun.”

The Tour is part of DOLE® Bananas Peel the Love, a bold, year-long initiative stressing the fun, versatility, irreverence and universally beloved aspects of the world’s most popular fruit. In addition to showcasing new recipes and serving suggestions, Dole will introduce new ways to outreach to the more than 600,000 DOLE Banana, 800,000 Dole Packaged Foods and 122,000 Blue Diamond Almond Breeze social media fans.

“Dole and Blue Diamond are iconic brands that represent the best of fun, healthy summer eating,” said Suzanne Hagener, senior marketing manager of Blue Diamond Almond Breeze. “The Peel the Love Food Truck Tour brings some of the summer’s best eating and entertaining ideas to consumers and retailers across the country.”

For Peel the Love program details, including Food Truck Tour stops, as well as DOLE Banana recipes, serving suggestions and other information, go to http://www.dole.com/peelthelove, or follow us on Facebook or Twitter at www.facebook.com/DOLEBananas or www.twitter.com/DOLEBananas, respectively.

For Dole Packaged Foods information and recipes visit dole.com, or join the healthy conversation on social at facebook.com/Dole and twitter.com/DoleFoods.

For information and recipes on Blue Diamond Almond Breeze® Almondmilk please go towww.almondbreeze.com, or follow us on Facebook at www.facebook.com/AlmondBreeze.

About Blue Diamond Growers

Blue Diamond Growers is the world’s largest almond marketer and processor. It is responsible for developing the industry and opening world markets over 100 years ago when Spain and Italy were the major producers of almonds. While the U.S. market is the largest single market for almonds, over 70 percent of them are exported to 95 countries worldwide. Almonds are California’s largest food export and they rank among the top ten food exports in America. California produces over 80 percent of the world’s supply.

About DOLE Bananas

DOLE is the top-selling banana in America and the world — in both conventional and organic product categories. From its founding by James Drummond Dole, the company has built its reputation on a ceaseless commitment to quality. Today, the DOLE brand stands for more than 150 years of quality produce — and the world’s largest supplier of fresh fruits and vegetables, including bananas. Dole strives to grow, produce, harvest, transport and distribute its bananas and other produce in the most environmentally and socially conscious way possible.

About Dole Packaged Foods

Dole Packaged Foods LLC, a subsidiary of Dole International Holdings, is a leader in sourcing, processing, distributing and marketing fruit products and healthy snacks throughout the world. Dole markets a full line of canned, jarred, cup, frozen and dried fruit products and is an innovator in new forms of packaging and processing fruit. For more information please visit www.dole.com.

About Dole Food Company, Inc.

Dole Food Company with 2012 revenues of $4.2 billion, is one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables, Dole is an industry leader in many of the products it sells, as well as in nutrition education and research. For more information, please visitwww.dole.com or http://investors.dole.com.

http://www.fortmilltimes.com/2013/05/23/2712198/seattle-tacoma-residents-can-peel.html

Charlie Smoot with Kona Ice of Nashville and other food truck vendors are a new addition to the annual Bellevue Picnic at Red Caboose Park. / Steven S. Harman / The Tennessean

For Shannon LaFrance, the 36th annual Bellevue Community Picnic at Red Caboose Park on Saturday was all about learning and having fun with the kids.

The non-denominational pastor from New Orleans moved to Bellevue last August with his wife and their 8-year-old twin sons.

“I’ve driven past this park every day,” he said with a smile. “When we heard about the picnic through Harpeth Valley School, we just decided to check it out. So far, I’ve learned a lot about what’s going on in Bellevue and gotten information on the most prominent businesses here.”

Each year, guests like LaFrance are treated to live performances as part of the picnic’s music festival. A children’s area, with rides, a rock climbing wall, inflatables and more, is always a popular draw as are the vendor booths, set up all around the perimeter of the picnic.

This year, like in so many years past, guests were treated to fresh-cut watermelon as they entered the event. But something new also waited for them at the entrance: food trucks.

According to Rod Frank, president of the picnic’s organizer, the Bellevue Chamber of Commerce, they were just one of the major differences this year.

“We also have non-traditional businesses represented in our vendor booths,” he said. “You will see home-based and online businesses, which reflects the changing nature of our economy.”

Frank also said event planners decided to bring back a long time staple of the event, a silent auction, after a three-year hiatus. The ever-popular fireworks display, which was canceled in 2011 and brought back last year, was canceled again this year.

“The fireworks are a long-time tradition, and for the last few years, we’ve either had them or not had them,” Frank said. “It’s hard to find a sponsor for them.”

Despite the omission of the fireworks, Frank said he hoped there were plenty of other things for people to enjoy.

For Donna Bowlin, 65, it was all about her 3-year-old granddaughter, Izzy.

“I think our favorite thing is the bouncy house,” Bowlin said. “We’re kind of excited about the pony rides too, though.”

This year was Bowlin’s second at the annual event. Looking around the festivities, she said it reminded her that the community should come together more often.

“I think we should bring back Bellevue,” she said. “The mall and all the businesses we’ve lost over the years need to come back. We need a revitalization.”

http://www.tennessean.com/article/20130518/NEWS01/305180091/Longtime-new-Bellevue-residents-picnic-together

Hungry customers were eager to try out Curbside Cuisine opening day. / FOX21 News: John Martin

COLORADO SPRINGS, COLO. – A new food truck mall has opened in downtown Colorado Springs.

Wednesday Curbside Cuisine welcomed hungry customers.

“I had the burger from The Local. It is amazing!” said one customer.

The idea for Curbside Cuisine was cooked up by some downtown advocates who are hoping the dining destination will bring a bite and a boost to the downtown area.

“I think it would be great if there were lines all summer long,” Aaron Briggs, member of the Colorado Springs Urban Intervention, said. “Just talking to people they’re loving it, they’re loving that we’ve got something like this in the Springs.”

“It’s really cool. I feel like we’re in a city or something,” Keri Byerts, another customer, said.

“I think it’s good for the trucks because they don’t have to worry about finding a place to park and driving around and wasting gas and whatnot and it’s good for people because they can go to the same place, all the people who work down here can come to the same place, and get a variety,” Briggs said.

Curbside Cuisine said food trucks will be selected for their fresh, not fried, options priced under $10.

The new mall is located at the corner of Nevada and Platte Avenue across from Palmer High School.

It’s open seven days a week from 6:30 a.m. to 8:00 p.m.

http://www.fox21news.com/news/story.aspx?id=898299#.UZU5XaJmiSo

At the intersection of Plum Street and Fourth Avenue in Olympia sits a collection of small restaurants and food trucks. They offer coffee, sandwiches, cupcakes, tacos and Assyrian food.

Assyrian food?

Nineveh Assyrian food truck owner Lisa David is used to the puzzled looks and questions: ” ‘Is that like Syrian? What’s shawarma?’ I tell them it’s Middle Eastern,” she said. “We get a lot of people from (Joint Base Lewis-McChord) who spent time in Iraq. ‘We hung out with Assyrians in Mosul,’ they’ll tell me.”

Assyria, the empire, may be long gone. But its descendants still maintain the culture and traditions. For David and her brother Jacob, one of those traditions is food.

Their culture is rich in history and food. But the pair can only make a fraction of what they want to in the confined space of their mobile restaurant.

“This is our interpretation of Assyrian street food based on how we grew up,” Jacob said.

The recipes from which they cook have been passed down from generation to generation in the David family. Assyrians are no different from most cultures in that respect — food is intertwined with history and homeland.

Modern Assyrians, who follow the Christian faith, make up small pockets in Iraq, Syria, Turkey and Iran. They are what’s left of the once vast and formidable Assyrian empire that spanned from about 1,800 B.C. to 600 B.C.

The Davids’ father, Sargis, was born in Iran but immigrated to Baghdad with his parents as an infant. In 1964, he came to Chicago and eventually settled in Toledo, Ohio, where he opened a sub shop and deli that he still operates. Mother Jacqueline is a second-generation American of Polish and Russian Jewish ethnicity.

Lisa came to Olympia to study ceramics and printmaking at The Evergreen State College in the late 1990s. She teaches ceramics part time at the Olympia Regional Learning Academy.

The siblings bought the used food truck in April 2011 in Michigan. Jacob and a friend drove it to Olympia, and it went into operation in October of that year after retrofitting.

The Davids take pride in their truck’s appearance. Assyrian motifs on the truck were designed by Seattle graphic artist Julia Bork and painted by sign painters Ira Coyne of Olympia and Japhy Witte of Seattle. Coyne’s work, including the truck, is featured in a new book “Sign Painters.”

The truck attracts a wide variety of customers — including the occasional Assyrian.

“All Assyrians know each other,” Jacob said. “There are so few of us.”

“There are few degrees of separation,” Lisa said.

She told the story of an Iraqi-born Assyrian who recently dropped by the truck. After a few questions and phone calls, the man realized he had gone to school with Sargis David in Baghdad.

Those Assyrian connections led to Lisa being featured on Chicago-based “Assyrian Kitchen” — an online forum with cooking videos and recipes. The site caters to the wider Assyrian community and those interested in Assyrian cuisine.

Lisa and Jacob worked in their father’s restaurant and sold flavored vinegars, mustard and hot sauce at a Toledo farmers market as teens. Lisa cooked at Quality Burrito, a downtown Olympia restaurant and lounge, before opening the food truck. She still tends bar at Quality Burrito.

There are many traditions associated with Assyrian food culture, the siblings say. One involves a yearly feast of lamb to honor each village’s patron saint. Another is built around a yogurt soup called booshala, which is made and eaten while singing a particular song. Another food, mergimmeh (lentil and cracked wheat patties), is consumed during Lent.

Assyrian home meals typically involve seasoned stewed meat with rice, a cracked wheat side dish, a side of greens and pickled vegetables.

Popular Assyrian street food frequently takes the form of shawarma — thinly sliced seasoned meat stacked on a rotating skewer that cooks in front of a vertical grill. The meat is then sliced off vertically and quickly grilled before being rolled in a pita with sauce and vegetables.

Unlike some Middle Eastern eateries, the Davids eschew pre-made ground meat cones, or gyroloaf, and make their own shawarma from slices of beef, lamb and chicken.

For seasoning the shawarma, Lisa uses her aunt’s combination of allspice, cumin, coriander, turmeric, paprika, nutmeg, cardamom, garlic and a touch of cinnamon.

“I grew up cooking with my dad and my grandmother,” said Lisa, who now cooks with her aunt in Chicago during frequent visits there.

Perhaps Nineveh’s most unusual menu item is the pita-wrapped burrito-like sabich. It’s filled with hard-boiled eggs, fried eggplant, hummus, cucumbers, tomatoes, tahini sauce, housemade pickled beets and turnips, and pickled salty/sour mangoes. Flavors change with each bite. A vegan version substitutes potato for egg.

Nineveh also offers dolmas — grape leaf-wrapped rice — which are common across the Mediterranean. Each country/culture has a slightly different variation.

“Some are wet, some are dry,” Jacob said. “There are sour variations and sweet variations.”

Even within Assyrian culture, there are variations. The Davids’ aunt makes hers with dates and tamarind. Lisa’s tends toward a lemony and dill variant.

Despite their cuisine’s Middle Eastern origins, the Davids use as many local products as possible. They bought 2,000 pounds of produce from local farmers in 2012. They use Washington-grown chickpeas for their hummus and falafel.

Smaller items round out the menu. Battered and deep-fried cauliflower is served with a homemade aioli. Pita chips are flavored with za’atar — a blend of thyme, oregano, sumac, sesame and sea salt. A new item, bourek, is like an Assyrian egg roll.

On the sweet side, they sell sodas from Lebanon and housemade date and coconut rolls flavored with walnuts and cardamom.

Lisa also runs a busy catering business. Most of her customers want her Assyrian menu. Next up on the Davids’ to-do list is opening a brick-and-mortar restaurant in Olympia that will allow them to serve a more expansive menu.

“Being in a truck, we’re limited on what we can do,” Lisa said.

But for the moment, her focus is on her food truck.

“It feels good to serve 100 people out of a tiny space,” Lisa said. “I own it, and I don’t owe anybody any money.

http://www.aina.org/ata/20130510000248.htm

via facebook

A food truck serving Alaska cuisine visited downtown Seattle over the weekend to attract potential travelers to Alaska and the Yukon.

The Midnight Sun Cuisine food truck traveled to Seattle to provide people in Washington a taste of Alaska and the Yukon. Culinary treats like Alaska salmon, king crab, bison, and Yukon gold potatoes were served May 3 and 4, and representatives from the State of Alaska tourism office and Tourism Yukon were present handing out travel guides and providing travel tips about the 2013 summer tourism season.

“We want to give people in the Seattle area a convenient way to learn more about visiting Alaska and the Yukon, and to sample some of the great food we have to offer, including fresh seafood, meats, and produce,” said Kathy Dunn, tourism marketing manager for the State of Alaska.

The food was served for free, but diners were asked to make a small donation to Northwest Harvest, a local Washington food bank.

The event was hosted by the State of Alaska tourism office and Tourism Yukon as part of National Travel and Tourism Week. Annually, the first full week of May nationally recognizes the tourism industry to promote the power of travel.

http://www.ktuu.com/news/ktuu-food-truck-serving-alaska-cuisine-visits-seattle-20130506,0,6260391.story

After giving us a peek inside their new food truck last week, Ezell’s Express is now showing off the actual truck.

The ladies behind Ezell’s Express, Phylicia Davidson and Jennifer Stephens, are throwing caution to the wind and debuting their truck at this Sunday’sMobile Food Rodeo, one of the busiest food events of the year. They’ll be serving an abbreviated menu of wings and chicken strips. Look for them next door to the beer garden.

They’ve also announced their first post-MFR location. Starting May 9 and every Thursday thereafter, Ezell’s Express will be at Starbuck’s HQ in Sodo from 11 am to 2pm. They’ll also be at the Fremont Sunday Market May 12.

http://seattle.eater.com/archives/2013/04/29/the-ezells-express-food-truck-inside-and-out.php

Is all this hype about Festival Season making Bumbershoot feel a little too far away? We’ve been anxious too. That’s why Bumbershoot will be taking to the streets this spring and summer! In addition to Bumbershoot’s Prom Night w/Allen Stone, our Official Line Up Announcement Party that will take place at the Crocodile Café on May 2 and 3, we’ll also be out and about around Seattle. Be sure to follow us on Facebook and Twitter, as we may be stopping by your neighborhood, bringing our prize wheel with us.

Come join us at our first stop at The Fremont Food Truck Rodeo on Sunday, May 5 from 10 am to 7 pm!

Bumbershoot is proud to be the official Beer Garden Sponsor and the Official Beneficiary of this Cinco de Mayo celebration. Be sure to visit us throughout the day as our street team will be fully equipped at our Bumbershoot booth with prizes, discounted Bumbershoot tickets, and information on our 2013 Festival.

You’ll need your appetite: there will be a plethora of choices. If you’ve just rolled out of bed, Roxy’s Waffle Wagon can serve as that substantial morning meal, or a delightful anytime snack. For cheese lovers, The Grilled Cheese Experience will be fully stocked of toasty goey grilled cheeses, and Veraci Pizza will be baking their award winning wood-fired pizza all day. If you’ve got a sweet tooth, the type of truck that started it all, Ben & Jerry’s serves by the scoop. And this time, no running through your neighborhood in desperation of finding the source of that repetitive jingle.

Perhaps you’re wanting to celebrate this fine Mexican/American tradition properly: From Carnitas Rosas Tacos to Chorizos and Burritos, Contigo and Los Chilangos both have your authentic Mexican cuisine. And nothing says Cinco de Mayo better than a Mariachi performance. Mariachi Guadalajara de Seattle will serenade Rodeo goers next to the Bumbershoot Beer Garden at 3 pm.

AND, speaking of beer gardens, don’t forget to stop by the Bumbershoot Beer Gardens before you leave! In addition to our booth and street team, friendly Bumbershoot staff and volunteers will be at the ready to provide you with refreshments on such a fine holiday.

Stay tuned for our next neighborhood stop. For now, put your sombreros on and we’ll see you at the Center of the Universe!

http://bumbershoot.org/2013/04/18/bumbershoot-in-your-neighborhood-stop-1-fremont-food-truck-rodeo/