Three Questions, Four Valley Food Trucks
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org. Miss a question? Go here.
With the Valley's food truck phenomenon still in full swing, for this week's Bites & Dishes, I wanted to ask some questions to a few of our mobile eats gurus.
Brad and Kat Moore of Short Leash Hot Dogs
Three came to mind:
Is there food truck etiquette?
What would make food truck festivals more successful?
What kind of food truck is missing from the Valley scene?
Read on to hear their answers and to see if they jibe with yours.
Brad Moore: Owner, Short Leash Hot Dogs
Come with a good attitude and a fun group of friends or family. Food trucks are a social experience and that often means standing in line for a bit, so it's better if you're in line with an enthusiastic group. But if you're by yourself, don't be afraid to strike up a conversation with your neighbor.
Laryn Callaway-Blok: Owner, Shine Coffee
Please be patient. We are making your order just for you, by hand, and in a trailer. It's really fun when we all remember this! Since we're inside our trucks, help keep the outside tidy 'n' nice by making sure trash makes it into the receptacles -- and let us know if it looks messy outside.
Korina Adkins: Owner, Frufrupops
If it's busy, try to know what you're ordering before you get to the window. After you order, keep your ears open and don't wander too far away, so that you can hear when it's ready.
Brian Webb: Owner, Hey Joe!
I can't speak for everyone, but we don't do substitutions and we don't give salt and pepper. Well, we do give salt with balut.