Latest news with #foodtruck
Irish Times
2 days ago
- Entertainment
- Irish Times
Ten great food trucks and restaurant pop-ups around Ireland
Caitlin Ruth Caitlin Ruth's food truck has a strong emphasis on local and seasonal produce Based in west Cork , Ruth's food truck has a constantly changing menu, with a strong emphasis on local and seasonal produce. The summer schedule will see the truck in Black's of Kinsale (brewery and distillery) for three weeks starting June 11th, Wednesday-Saturday. (Booking essential, tickets go on sale second week of May via link on Instagram). There will be a two-night pop-up at Goleen Harbour on July 4th and 5th, then for three weeks in August, it's Levis in Ballydehob. Little Catch Denise Darrer of Little Catch Seafood Bar. Photograph: Dylan Vaughan Seafood-led food truck with a rotating menu – Copper Coast lobster and crayfish roll, Kilmore Quay crab roll, prawn bao, smoked haddock arancini, chowder, sole sandwiches and curried tempura pollock. Locally sourced fish. Moves between spots in Waterford and Wexford – check Instagram for updates. Misunderstood Heron After losing its spot on the edge of the Killary Fjord, this much loved food truck will now be popping up from June to September at P Dans pub in Louisburgh, Co Mayo. Mountain View Markets The farmers market at Mountain View, Ballyhale, Co Kilkenny. Photograph: Dylan Vaughan. In Ballyhale, Co Kilkenny, Mountain View has a range of artisanal shops and plenty of options for food. But get there early on busy summer weekends, as some of the more popular food stalls can sell out. READ MORE Mushroom Butcher In a dark, humid former retail unit in Portobello, Mark Senn and Ingrid Baceviciute grow their own mushrooms and serve them hot from a Saturday food truck. The menu changes weekly – tacos, sushi, flatbreads, and the now-famous mushroom fillet roll. Don't miss the crème brûlée doughnuts if they're on. [ Ireland's bakery boom: 'Customers will spend a tenner on an interesting pastry and a good coffee' Opens in new window ] Pot Duggans Pot Duggans, Ennistymon, Co Clare Situated overlooking the Cullenagh river in Ennistymon, Co Clare, Pot Duggans has great pizzas, as well as sandwiches and heartier dishes including hot pot and lamb stew. Snappy Snappy Snappy Snappy, Letterfrack: It's all about the crab At Dooneen Pier, just outside Letterfrack in Connemara, Snappy Snappy offers just one thing – delicious fresh crabmeat. Okay, there are a couple of options (roll or open sourdough sandwich, lemon and dill or chilli dressing) but it's all about the crab here. Sumi's Kitchen Sumi's kitchen, Beggar's Bush, Dublin 4 Tucked behind Ryan's of Beggar's Bush pub off Haddington Road in Dublin 4, this Maharashtrian food truck has built a loyal following since 2023. Expect vada pav, onion bhajis and rotating specials like black pepper soya curry, fish thali or egg lababdar – updates on Instagram. Swords Castle Food Market Swords Castle, Co Dublin. Photograph: Dara Mac Dónaill/The Irish Times On one Saturday each month from April to September, Swords Castle turns over its medieval courtyard to numerous artisan food stalls, as well as fresh produce vendors, family activities and food-related talks in the restored chapel. Trawler Boyz Trawler Boyz'signature seafood spice box Seafood should be fun, and nowhere is it more joyous than down in Ballycotton at the rear of The Blackbird pub. Here chef Jimmy Hallinan mixes traditional seafood dishes with street food creations – choose from fish and chips, seafood chowder, the crispy prawn satay box or the signature seafood spice box.
CBS News
5 days ago
- CBS News
Colorado community shaken to learn of deaths of local couple in wrong-way crash on Highway 285
Inside a gated lot, a popular food truck sits untended. The Abide Ride has remained a staple along Conifer Road and Wolff Avenue for several years. But the people running it will not return. A representative for the family confirms Michael and Debbie Carman were both killed as a result of the early morning wrong-way crash on Highway 285 near Highway 8, west of C470. Michael died Monday, and Debbie Carman passed away Wednesday. "What happened was horrible. And it took two loving parents away from their kid," said Sam Norman, who is a good friend of the Carman's adult son. Norman has started a fundraising page to help his friend Austin, who is having a difficult time dealing with the loss. Debbie Carman loved running the food truck, which she had purchased about seven years ago. "She was super personable. Loved making people smile and making people laugh. I think more than anything, she was just a caretaker to a lot of people." Norman is convinced her husband turned their Cadillac away from the oncoming car and took the impact on his side of the vehicle to protect his wife. He worked long days as a general contractor and also took care of things with the truck and at home. "He was there before the sun was up, and he would go home long after 9 p.m. and still go home and cook for the family and help out around the house." The Colorado State Patrol has yet to identify the driver going the wrong way beyond that it was a 33-year-old male. They are still investigating. At least one other driver has said the wrong-way driver was going at a high rate of speed and vehicles on the right side of the road had to swerve out of the way. Colorado has had numerous wrong-way crashes this year. The Colorado State Patrol alone has handled 54 so far this year. There were 116 last year. One frequent factor is impairment, although there is no indication from investigators yet whether it was a factor in this crash. Their son Austin, is now dealing with funeral arrangements and wondering about the future. He has already told others he hopes to keep the food truck going in memory of his parents.
Washington Post
6 days ago
- Washington Post
This food truck is so good it's worth the trip to Sperryville
Never mind that he cooks in what used to be a cattle trailer — basically outside — where winter can be freezing and summer is broiling-don't-you-know. Dan Gleason says no other kitchen competes with his screened-in food truck at Sumac in Sperryville, Virginia — not even the gleaming beauty at his onetime employer, the Inn at Little Washington. 'Being in the kitchen and feeling a breeze is incredible,' says Gleason, who co-owns the operation with his wife and hospitality director, Abigail. 'You don't get that often, except for a backyard grill.' Five years ago this September, the owners of Pen Druid Brewing asked Gleason if he'd be interested in putting a food truck on the grounds of their 27-acre site. He and Abigail responded with a pop-up showcasing an upscale menu using mostly ingredients from the Piedmont region of Virginia, including sumac, a plant that grows widely in the area. (The fascination goes way back. Gleason, who grew up in Rockville and has cooked for 20 years, remembers making tea from the berries when he was in fourth grade.) 'Place' has always inspired the couple, says the chef, who cooks much of what is served at Sumac over live fire. A big slab of oak, burned with the letters of the restaurant's name, welcomes customers to the couple's charming, shabby-chic venue. Having booked Sumac's five-course tasting menu option, two of us check in at a host lectern fashioned from apple logs, cedar planks and an aluminum roof. (Two dozen customers are admitted every 30 minutes.) There are multiple seating options: a nearby picnic table on the grass and a shaded perch near the entrance of the brewery, both dog-friendly, or inside Pen Druid, where you can buy beer, cider or wine and help yourself to water. 'Sit where you like,' says the ticket taker, who turns out to be the chef. 'We'll find you.' The day of our visit was hot and steamy; the air-conditioned interior, which also plays music, called. Before we head to the brewery, Gleason invites us to take a kitchen tour after the meal. A few minutes later, the first course is brought out. It's a bison tartare, seasoned with a paste of fermented plums and perilla leaf (wild shiso) and offered with bao buns. The meat is lush and better for the Lilliputian pickled chanterelles that garnish it. We smile as we sink our teeth into the shiny bread but set it aside after an exploratory bite. The bun, alas, is gummy. We almost forget about the slip when the tomato 'steak' comes out. The second course turns out to be a single sliced tomato draped with a loose custard of cream, egg yolks and corn, then finished with a few slivers of onion and a pinch of mustard seeds. The tomato tastes as if it had just been plucked from the vine; the cloud on top tastes like corn crossed with silk. The coupling is a midsummer night's dream. On its heels come a rainbow coalition of diced beets scattered with savory granola, made with wild juniper on my visit, and splayed on a fluff of tangy goat cheese. The mousse is ringed in a shimmering green oil coaxed from chive and dill. We sop up traces of all the goodness on our compostable plates with a nice surprise: warm focaccia to make up for the underbaked bun. Everyone makes mistakes. Sumac shows how to recover from one, quickly. Around us, a few people are eating a single dish or two. One of the nice things about the operation is the ability to order a la carte if you happen to drop by sans reservation. If you only want say, the pork skewer from the day's lineup, it's possible. Cubes of loin meat, charred over the wood fire that touches much of the food at Sumac, are finished as if they were about to be presented at some Michelin-starred establishment. Slivers of apricot drape over the juicy pork, which is seasoned with fennel blossom and set over apricot soup striped with tangy yogurt. A bite of pork, a sip of soup — the duo goes down like summer camp for adults when it's washed back with a brew made with native yeast and cooked over a wood fire. (Pen Druid, which embraces an orchard, celebrates its 10th anniversary Saturday and might be best-known for its floral blonde beer, Golden Swan.) Finer still is the skewered cabbage, a meatless marvel of many-layered cabbage braised in charred onion butter, brushed with a shrimp butter and made more exciting with a carpet of chopped oyster mushrooms. Even people who say they don't like the vegetable become converts after trying this sermon. Sumac is an equal opportunity feeder, by the way. The kitchen always offers a few a la carte vegan options. This being July, peaches are poached in brandy and sunk into a soft pillow of ricotta sweetened with almond, and blueberries bestow their color on a refreshing sorbet paired with sparkling basil granita. Which dessert is best? In search of an answer, I go from one to the other and back, repeating the process until they do a D.B. Cooper. The investigation results in a tie for first place. Except for seafood and a few pantry staples including olive oil, much of what Gleason and team use is procured from within 150 miles of where they cook. Lemons have no home here, a role filled by native sumac. There's no soy sauce, either. For umami, Gleason makes his own malt vinegar from black walnuts. (Shades of the Dabney in Washington when the Mid-Atlantic dining destination rolled out a decade ago.) Buying local isn't as simple as it sounds, says Gleason, who points to this year's 'terrible' and 'short' apricot season, the result of a punishing frost. Time for the promised kitchen tour, where we meet a handful of cooks from Sumac's residency program and get an up-close view of their tight quarters, which, to be specific, is a cattle car topped with a shipping container whose 36-foot length includes an extended screened porch. Gleason refers to the structure as a 'Franken-box.' I didn't have a thermometer with me, but a minute inside the structure was hot as Hades. How do the cooks stand it? 'You acclimate,' says Gleason, who jokes that a cook starting fresh in August 'wouldn't survive.' (Sumac hires four cooks a season, which starts in March and ends in December. Applications are now being accepted for 2026.) Once guests have left, the team gathers to decompress, talk about the day and swap stories. The backdrop for their meeting is a sunset: 'no barrier to nature,' says Gleason, whose fantasy setting he considers 'chef bait' and whose honest cooking is worth a hike or a drive from points near and far. The food truck is at Pen Druid Brewing, 3863 Sperryville Pike, Sperryville, Va. No phone. Open 2 p.m. to 6 p.m. Friday and noon to 6 p.m. Saturday and Sunday. Prices: A la carte plates $10 to $30; five-course tasting menu (including 20 percent service charge) $95. Sound check: 72 decibels/Must speak with raised voice (in the brewery). Accessibility: ADA-compliant restroom in the brewery.
Yahoo
7 days ago
- Business
- Yahoo
This new Boise food truck lot opened in June. Now empty, where are the trucks?
When State St. Food Truck Lot opened in mid-June, customers tossed cornhole bags, lounged at shaded picnic tables, and scarfed down carne asada burritos, pizza and Nepalese-style momos. A month or so later? Boise's newest food truck hub sits empty. After debuting with music cranking in a small lot at 3508 W. State St. — near the busy intersection of State and 36th streets — the party has gone silent. State St. Food Truck Lot is seeking tenants. At the moment, though, things are stuck in low gear, if not park. No trucks are currently scheduled. Talks are ongoing with potential clients, said Tim Rogan, president of the Idaho Food Truck Association. One of the main challenges? 'Most trucks are booked for the summer,' said Suzanne Hanrahan, owner of State St. Food Truck Lot, 'and I am wanting to find trucks that will commit to a month — versus a day or two.' The price of a monthly slot has been cut from $800 to $650 at the lot, which has space for up to four trucks. Additional infrastructure investment might help, Hanrahan said. Adding city water and a dump station 'would make a big difference for the trucks,' she explained in a message. But that would be costly, she added. Without constant food truck presence, Hanrahan said she was told the lot wasn't drawing significant foot traffic during its initial run — 'only neighborhood folks.' A planned 18-hole disc golf course across the street at Veterans Memorial Park could lure more hungry Boiseans to the area. But that's not on pace to open until early 2026, according to Boise Parks and Recreation Director Doug Holloway. 'It's coming!' he promised. In the meantime? State St. Food Truck Lot isn't closed. It's just not revved up — not yet. One other possibility? Rogan said they're 'exploring opening it up for folks to do events/fundraisers and utilize the space to gather and have food trucks cater for their events.' The city's larger, more established food truck destination, Green Acres Food Truck Park, is open daily at 1401 W. Shoreline Drive. But State St. Food Truck Lot, despite its potential, remains a work in progress. 'Hopefully by fall it will pick up,' Hanrahan said. '... I believe if there's always a truck there, and people can rely on that — it will be OK. 'Definitely gonna take some time.' Solve the daily Crossword
Daily Mail
21-07-2025
- Entertainment
- Daily Mail
You won't believe the incredible secret hiding inside this Aussie 'servo'
At first glance, it looks like just another old-school servo at the top of Port Kembla's main drag in Wollongong, NSW. But through the doors of this retro 1950s Mobil station is one of the Illawarra's best-kept secrets - The Servo Food Truck Bar, a thriving hub for food, music and art. The venue has quickly become a cult favourite among locals for its food offerings, drag shows, live gigs, fire pits, and fully BYO-friendly atmosphere, as well as open-air movie screenings. It has certainly been giving Sydney 's cool inner-west scene a run for its money -and the best part is that it's only 90 minutes from the city. Forget sticky pub carpets and cover bands though, because The Servo, according to their social media, is a welcoming space for humans of all identities and ages. Curated by local James Spink, the venue's ever-changing program features everything from punk rock, folk, queer cabaret, to experimental jazz and zine fairs, to spoken word poetry and candlelit sound baths. 'The Illawarra got way cooler the day the servo opened,' one fan commented on Instagram. 'Thank YOU for creating such a safe and wonderful space,' raved another. 'Love performing at this very special space,' said one of their regular soul musicians. 'Fuuuuuun!' another added in the comments. Every weekend (Thursday through Sunday), the forecourt transforms into a pop-up foodie mecca with a rotating lineup of food trucks. The list now includes a rotation of some of the areas favourite cuisine options: Papi's Birria Tacos, Roy's Restobar, 2 Smoking Barrels, Pho King Delicious and Messina, among others. Customers can enjoy deep-fried lasagne toasties one weekend, and slow-cooked pork cordon bleu bao the next. 'It's the best! So good for community, so good for music, so good for the soul!!' one customer wrote on their Facebook page. 'You guys have built a little piece of retro special space ~ thanks for supporting local artists and I wish all the best & big things ahead,' said another. There's also house beer on tap. PK (Port Kembla) Lager was crafted just down the road with Seeker Brewing and is 'best enjoyed chilled, outside, with music in your ears and charcoal in the air.' Set against the backdrop of the Port Kembla steelworks, the space also features mural-covered walls, fairy lights, reclaimed timber furniture, a mural-splashed performance space and crackling fire drums. Each week it opens its doors from 4pm untill late on Thursdays and Fridays, and from 2pm until late on Saturdays and Sundays. From queer comedy night, local punk sets, craft markets, or just a space to grab a drink and some dumplings with mates, The Servo has community at the helm.
