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Food Truck

NEWS
May 16, 2014 | BY GARY THOMPSON, Daily News Staff Writer thompsg@phillynews.com, 215-854-5992
IN "CHEF," we learn that revenge is a dish best served never. The lesson comes courtesy of a trendy chef named Carl Casper (Jon Favreau, directing himself and some pals) whose hip restaurant has reached a stodgy phase. A scathing review (from Oliver Platt) causes a fuming Carl to roast the critic in person, an unhinged confrontation that goes viral, costing Carl his job. "Chef" then converts to a road movie - Carl takes his neglected son (Emjay Anthony) on the road in a revamped food truck, falling in love again with cooking and with his neglected son. All of this happens at the urging of his gorgeous and helpful ex-wife (Sofia Vergara)
NEWS
May 16, 2014
The Flying Deutschman What to get: Start with the bratwurst ($4), because if you're having German street food, you gotta start with some sausage. This juicy, grilled link is The Flying Deutschman's best seller, served with their German mustard on a piece of cardboard with a tiny slice of bread. Rip off a small piece of the cardboard and use that to hold the bratwurst as you eat it, says truck owner Stirling Sowerby, a native of Germany. Other main menu items include five types of schnitzel ($5 to $6.50)
NEWS
May 2, 2014
What to get: Philly's "artisanal porkmongers" offer several tantalizing items, but there's a reason the Hog Roast Sandwich ($7) is at the top of the menu. The combination of tender pork, apple slaw made with Granny Smith apples, house pickles and bacon on an onion-brioche bun is a winner. A must-try in the city's growing food-truck scene. "It never leaves the menu. It's the one thing that's always on there," said chef/porkmonger Zach Whirledge, who learned to cook in San Diego and has been a chef for about 15 years.
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
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
January 30, 2014
B ARBARA DEVAN, 32, of Southwest Philadelphia, is chef, owner and CEO of Tasties, a soul-food restaurant on 52nd Street above Girard in West Philadelphia. This month she got city approval to run a food truck in University City. She plans to open a second Tasties restaurant next month on Germantown Avenue near Queen Lane in Germantown. Q: How did you come up with the idea for Tasties? A: I started Tasties in North Philadelphia in 2007. But after a year, I took a break to really find myself.
NEWS
January 24, 2014
What to eat: Its name is what it's all about. Steak and seafood. On wheels. At LOVE Park. Zagat calls the lobster roll ($12) a must-try in Philadelphia. But don't forget the bacon, lobster and tomato B.L.T. ($12), pulled-pork sandwich ($8), lobster bisque ($7) and the salmon burger ($8), which owner Adam Browne says "people go nuts over. " Hey, Adam, where's the truck headed next? We'll just follow you. Don't miss: Rosemary marinated steak sandwich ($10) with kale, melted Parmesan and tomato.
FOOD
January 24, 2014 | By Samantha Melamed, Inquirer Staff Writer
The food-truck business is known for grueling hours and razor-thin margins. So, when Jessica Iannuzzi was offered a windfall of free tomatoes for her Sum Pig food truck, she couldn't pass it up. Those tomatoes, though, came with a catch: The truck would become, quite literally, a marketing vehicle for Muir Glen organic canned tomatoes. "We feel that people connect with food trucks," Muir Glen's Katie Proctor said. In Philly's maturing food-truck economy, promotions tied to trucks are a booming business - but a somewhat controversial one, given that large companies are invading entrepreneurs' turf.
FOOD
January 24, 2014 | By Samantha Melamed, Inquirer Staff Writer
Over the last few years, Philly's mobile-food industry has finally begun to catch up with the city's impressive restaurant scene, as dozens of chefs and entrepreneurs debut creative concepts well beyond gyros and soft pretzels. Now, those food trucks selling pork-cheek tacos and grass-fed burgers are spurring a secondary market: new and improved commissaries designed just for them. The facilities are equipped not just with basic prep tables and sanitizing sinks, but also with full commercial kitchens, secure parking, and lots of extras.
NEWS
November 12, 2013 | BY SOLOMON LEACH, Daily News Staff Writer leachs@phillynews.com, 215-854-5903
WHEN RYAN KUCK pulls up in front of the Older Adult Sunshine Center in West Philadelphia in his converted bread truck each Wednesday, he's like the ice-cream man on a 95-degree day. Seniors line up to cradle Kuck's cucumbers, inspect the onions and pore over the potatoes. "These are people who are used to cooking," said Sandi Ramos, the center's director. "They're used to living off the land. They want to get all the parts and pieces that go in it. " Kuck's truck - better known as the West Philly Fresh Food Hub - gives them the opportunity to do that in an area that he and Ramos consider underserved.
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