March 29, 2011
Denise Simmons, Corporate Chef
I hope so! They are responsible for bringing a host of ethnic foods (or ‘world flavors’) to just about every large city in America. Food trucks also allow chefs, particularly young chefs, to offer their wares in a low-overhead environment.
I recently came across a website listing the 25 Best Food Trucks-Eat Cheap 2010 from New York magazine.
Just a few of the offerings listed for the 25 trucks:
- Taiwanese fried pork
- Chicken Thai basil dumplings
- Pork & avocado crema tacos
- Belgian waffles
- Whoopie pies (traditional chocolate & seasonal pumpkin)
- Nicoise Sandwiches
- Curried Goat.
I wonder if food trucks will ever make it to smaller cities? I realize they wouldn’t be able to support the variety of foods offered in big cities, but hope that one day I can hit downtown Roanoke for a Kobe beef hot dog with apple slaw or a wasabi pea ice cream cone. Well…maybe not the wasabi pea ice cream…think I’d rather have granola frozen yogurt.