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

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

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/

A new week, a new food truck announcement.

The newest one is called Tasty Batch, and the aim is waffles: sweet and savory ones that are healthy. Yes, healthy.

Carmen Lamm debuted her truck at the 420 Fest this past Saturday:

The whole idea is we have waffles that are quick bread. [Tasty Batch] is not focused on dessert waffles, but things like brioche waffles, corn bread waffles and savory toppings such as curries and chili. All of the food is all-natural. Everything is completely made from scratch, except for things like maple syrup, of course.

She does say that she plans to infuse the syrups with different flavors, but that she will remain very health conscience:

http://seattle.eater.com/archives/2013/04/22/new-food-truck-alert-tasty-batch.php

Image: Shutterstock

In 2011, when the city was drafting new regulations for food trucks, restaurateurs were among the thorniest opponents to new truck-friendly ordinances. Flash forward two years, and trucks are now firmly woven into Seattle food culture. And restaurants are no longer protesting—they’re starting trucks of their own.

What inspires a restaurateur to make the leap from mortar to mobile? And why do it? Here, a breakdown of the motivations driving six new and coming-soon trucks.

Because Vegans Like Street Food, Too

Plum Bistro, @plumbistro
No four-wheeler catered to vegans until Makini Howell, proprietor of the various Plum establishments, decided to bring her signature “mac and yease” and other plant-based Americana classics to various neighborhoods including South Lake Union, Ballard, and Queen Anne. A Kickstarter campaign funded this truck, which is due by June.

Because Pork Fries Should Be Shared with the World…

Brass Tacks, georgetownbrass.com 
Owners of the new Georgetown brick-and-mortar think a truck will help get the word out starting this summer. For novelty fare at its finest (and fattiest) try the pork fries: slices of roasted pork belly that are battered in egg before frying. Get piggy in Ballard, downtown Seattle, or South Lake Union, and maybe some rogue locations. “That’s the beauty of a mobile kitchen; you don’t have to know where you’re going. You can just show up and start cooking,” says co-owner Alex Parisi.

…And So Should Ezell’s Fried Chicken

Ezell’s Express, @ezellsexpress1
Two scions of the family that founded Ezell’s Famous Chicken are taking that glorious fried fare on the road. Phylicia Davison and Jennifer Stephens, owners of Ezell’s Express, have in mind a fleet–fleet!—of trucks for both the Puget Sound region and states as far away as California and Texas. The first one is already hitting various corners of Seattle, with more to come in six months or so. Consider it franchising on four wheels.

Because Chefs Like Challenges

Evolution Revolution, @evolutiontruck
A mobile kitchen is far different from a landlocked one; flexibility is a must for the person cooking inside of it. So Patricia Bellafato, owner of the Blue Glass restaurant in Ballard, partnered with a chef suited to the peripatetic nature of the business. Having spent years aboard National Geographic vessels, Singyn Hunter is used to cooking on the go—and cramped quarters, we assume. In early April, Hunter began serving up globe-trotting dishes like wild boar corndogs and oxtail pierogies at various Seattle pods.

Because Even Upscale Restaurants Like to Let Loose

Barking Frog Mobile Kitchen, @willowslodge
A fancy restaurant in Woodinville seems an unlikely candidate for a food truck. Which is exactly why Barking Frog chef Bobby Moore is launching the establishment’s new mobile kitchen: It’s an unbuttoned way to reach a new audience. The offshoot will primarily serve as a catering vehicle but will also frequent festivals like May 5’s Mobile Food Rodeo.

Because Oysters Taste Better Outside

The Narwhal, @boatstreet
No one knows oysters like Renee Erickson, so it’s only appropriate that her converted 1960 Divco dairy van should be dedicated to the briny bivalves—be it fried, in po’boys or bisque, or, if health codes allow it, raw. The chef behind Boat Street Cafe, the Walrus and the Carpenter, and the Whale Wins and her partners are launching the Narwhal for catering purposes. Still, come June, they plan to hit the Queen Anne Farmers Market and, on Sundays, Hilliard’s brewery in Ballard.

http://www.seattlemet.com/eat-and-drink/articles/seattle-restaurateurs-open-food-trucks-may-2013

The Cheese Wizard’s “Green-Seer” sandwich features fresh basil, tomatoes, dill havarti, and a spread of pesto aioli. Customers have a variety of choices for dipping sauces, including pesto aioli, and have the option of combining any sandwich with a cup of homemade tomato soup.

Twice a week, culinary magic in the form of grilled cheese concoctions is conjured in the parking lot at Wine World. These conjurors, the Cheese Wizards, are the Saxbe brothers Bo and Tom (grandsons of William Saxbe, prominent U.S. Senator and Attorney General). They can be found wearing chef’s aprons in a refurbished van of merry green, bright yellow, and jaunty red, with ornate owls perched atop the front bumpers to ward off scavenging birds.

The van is outfitted with several grills, a plethora of ingredients, and two swords, the last of which are reserved for brotherly disputes: Bo assured me they were dulled in order to ensure they never damage each other enough to prevent them from making food.

As might be deduced from the name, the Cheese Wizards scuttle around Seattle in their food truck making cheese-inclusive foods for a menu which consists of references to numerous fantasy series and legendary characters.

Speaking of the food, it’s all made with excellent ingredients. Especially with bread, cheese, and vegetables, freshness and quality are of the utmost importance. And the Cheese Wizards pass the test with flying colors, using bread obtained from the Tall Grass Bakery in Pullman, Wash., local cheeses, and other organic, fresh, locally-grown ingredients whenever possible.

Founding brothers Bo and Tom Saxbes stand inside the Cheese Wizard truck. Equipped with a mechanical owl as a co-pilot and a several wizard’s canes, Bo says the food truck will soon be “too nerdy for regular people.”

One sandwich, entitled Durin’s Bane, consists of French bread, manchego, jalapenos, spicy cappicola, and wizard’s fire aioli­ — one of the several dipping sauces the brothers created. Other sandwich names include the Green-seer, the Voldemort-adella, and the Holy Hand Grenade. Bo cautioned that the menu is constantly tinkered with, and the website is subject to update regarding current offerings.

A food truck can relegate dining to a personal level, and their open camaraderie and general warmth made me glad I was lucky enough to not have a line behind or before me. They essentially amplify good food into a good time.

The Cheese Wizards do not only restrict themselves to sandwiches. They also offer a free sample of tomato basil soup with mozzarella to any customer — unless, they said, there are long lines — and have soda, chips, and cookies on hand. There are combo offers and size upgrades as advertised, along with the option to add bacon. Much like chocolate, there is not a single situation in life that can’t be improved with the addition of bacon. There’s even a cookie sandwich for a decadent indulgence, made with two chocolate chip cookies surrounding homemade vanilla marshmallow and nutella.

The tomato basil soup was my first introduction to the Cheese Wizards. Made with nothing but pure, crushed tomatoes with a sprinkle of basil, two chips of mozzarella, and a daub of cream, the tomato basil soup is creamy, rich, and delicious.

And the sandwiches are possibly addictive. I chose the Holy Hand Grenade, which is composed of a pretzel roll, havarti, sea salt, and a tomato. I also selected wizard’s fire aioli as my dipping sauce.

The pretzel roll was firm, grilled to the point of hot without charred stripes, and yet not too hard, so it still contrasted pleasantly with the softness of the melted havarti and tomato. The tomato’s flavor was brought out by the salt while the dipping sauce rolled over the tongue with a spicy friskiness, only to be cooled by the strong, soothing cheese.

The prices are comparable to other local, organic food ventures. The Holy Hand Grenade, for instance, costs $5.02 while Durin’s Bane rings in at $8.68. Given the size and substance of the portions and the sheer taste, it’s a sensible, succulent treat for the casual diner. Of course, as it’s a food truck, you may have to walk to the Cheese Wizards, but it is well worth the hike. They also offer catering, so if you aren’t up to the walk, just hire them to sit outside your house.

The Cheese Wizards’ other locations are easily found on wizardsofcheese.com, but this spot is the closest to the UW.

The verdict: The Cheese Wizards deliver a delicious, thoroughly cheesy experience along with a unique atmosphere and attitude.

http://dailyuw.com/archive/2013/04/16/arts-leisure/restaurant-review-cheese-wizards-food-truck#.UW8sxaJmiSo