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Food Truck

ENTERTAINMENT
February 7, 2013
What is it? Homestyle comfort food, served up by charismatic chef Verna Swerdlow: "We make stuff we have hankerings for, nothing too over the top. " Expect sandwiches, mac n' cheese and other classics straight from mom's kitchen. What to eat: Verna's menu rotates seasonally, and this winter's top dishes are the tender and juicy flank steak sandwich with chipotle mayo, and the pulled-pork grilled cheese. Come summer, the truck will switch to jambalaya and banh mi - the Vietnamese equivalent of hoagies, yo. Not a carnivore?
ENTERTAINMENT
April 18, 2013
SEXY GREEN TRUCK What is it? Before it was "Sexy," it was just Selim and Emina Zeka's Green Truck. But soon after they parked it on Montgomery Avenue near 13th in 2009 and began serving seductive pitas, paninis, sandwiches and salads stuffed with lip-smacking local veggies and love-me-tender meats, Temple students dubbed it the Sexy Green Truck. Passionate pita: Hug me! I'm a Hummus! (with cucumber, mozzarella and vinaigrette). Pucker-up panini: Fresh spinach, garlic, mushrooms, mozzarella.
NEWS
April 4, 2014
THERE'S a certain cinema-stoked romance behind the idea of the ronin, the masterless swordsmen who roamed feudal-era Japan, willing their skills to the highest bidder as mercenaries with little to lose. Movies will have you believe that these stoic warriors, cast out into the wilderness by some evil turn of events, eventually have their day, adhering to a moral code that rewards the just-minded. Ryo Igarashi doesn't quite buy into it, and he's Japanese. "It's an unemployed samurai," said Igarashi, chuckling at the chivalrous connotation.
NEWS
June 25, 1997 | By Macarena Hernandez, INQUIRER STAFF WRITER
The asphalt was so hot yesterday that it burned right through his white sneakers. So hot that Willie Williams was reminded of the days long ago when he used to work the cotton fields in his native Rocky Mount, N.C. Williams, a Center City parking lot attendant, was one of the many people in the city yesterday sweating another day at work. The temperature hovered around 90 degrees, the National Weather Service said, and officials issued warnings about the excessive heat. The sun was bright, even for Williams, 49, who began working in the Carolina fields when he was 6. "You sweat all day long and that takes a lot out of you," he said as he stood in the middle of a sea of cars at 15th and Cherry Streets.
FOOD
February 22, 2013
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
FOOD
February 21, 2013 | Craig LaBan
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
NEWS
July 3, 2014 | BY DAVID GAMBACORTA & WILLIAM BENDER, Daily News Staff Writers gambacd@phillynews.com, 215-854-5994
TUESDAY afternoon would've been a bad time to suffer a heart attack or other medical emergency in Philadelphia. The city didn't have any ambulances available. Zero. Peter Crespo, the Fire Department's executive chief, confirmed yesterday that about 12:30 p.m. Tuesday, the city's ambulance corps was completely tapped out for about 11 minutes. "It was just with the temperature, and a large influx of calls that came in," Crespo said. "For some reason, around that time frame there was just a large spike.
FOOD
February 8, 2013 | By Michael Klein, Philly.com
Go ask Rob Mitchell what a cheese curd is. A few years ago, he himself didn't know. Now they're his life. Like many schoolteachers, Mitchell, of Philadelphia, had a summer job to keep cash flowing. He runs a mobile food concession feeding the masses at soccer and lacrosse games, rock concerts, carnivals, and strawberry festivals in five states. Much like urban food-truck ooperators, festival vendors need something to set them apart. Mitchell, 40, raised this issue with his wife, Laura Windham, a psychologist.
NEWS
March 8, 2014 | By Seth Zweifler, Inquirer Staff Writer
When Bill Hadden sets up his Center City food truck about 6:30 a.m. Friday, the sun will be just starting to rise. When he sets up at the same time Monday, it will be pitch black. All because daylight saving time - that change in our clocks that creates an extra hour of sunlight in the evening - begins at 2 a.m. Sunday. The shifting will not bring an immediate halt to a wicked winter that has walloped the region with snow, ice, and bitter cold, but it does signal the beginning of brighter days.
NEWS
November 1, 2013
What to eat: Get your deli on at the "best meat on the street" truck. Hot corned beef, pastrami and brisket, grilled chicken, roast beef, turkey, tuna, Reubens, salads, matzo ball soup, knishes, kosher dogs, latkes. We could go on, but we're getting hungry. Suffice it to say, the menu is huge, as long as you're not on a low-carb diet. Details: In a city full of food trucks serving tacos and desserts - and, trust us, we have nothing against tacos and desserts, particularly in that order - Reuben on Rye is a nice change of pace.
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