USED TO BE, eating off a food truck meant grabbing a kielbasa or some General Tso's - or, if you were feeling reckless, a gyro. These days, thanks to the recession and the culinary world's teenagerlike eagerness to follow trends, Philly has a growing fleet of gourmet trucks that serve up delicacies like pork bulgagi and buttercream cupcakes. This weekend, old-school carts meet their tweeting newbie counterparts in our city's first-ever Vendy (as in "vendor") Awards, a competitive celebration of sidewalk grub.
The Vendys were born seven years ago in New York City as a fundraiser for the Street Vendor Project, a rights organization for street-side sellers. Today, NYC's street-fare smackdown attracts about 1,200 Big-Apple munchers.