Once largely a source of greasy all-hours sustenance, food trucks now drive food culture, anchoring movies and television shows and offering some really good food. Here are four very different operations from around the state.
⊕ The Common Kitchen’s Feisty Meatball
Known affectionately as “Ballinda,” this new truck is a project of Warren’s Common Man restaurant; it serves lunch from their parking lot. Chef Adam Longworth offers a rotating menu of meatball sandwiches, including classic beef topped with red sauce and mozzarella on a crusty, chewy Red Hen roll; vegetarian made with mushrooms, cauliflower, pine nuts and beans served with a spunky chipotle red sauce, sour cream and cilantro tucked into a pita; and Buffalo chicken with a Frank’s Red Hot cream cheese spread and blue cheese sauce on a soft potato roll.
Photo by Samantha Sheehan.
⊕ Fork in the Road
The winningest food truck team has got to be the beaming high school student crew working with the Burlington School Food Project’s fledgling program to build job skills in the culinary and hospitality field and improve food-system education. With support from Dealer.com, the truck served up locally made “Farm Franks” with varioustoppings in its inaugural season, and this summer will have some new versions of “slow, fast food” featuring Vermont ingredients.
Look for it at Burlington concerts, farmers markets and Summervale.
Photo courtesy of Burlington School Food Project.
⊕ Miso Hungry
Husband-and- wife team Jordan and Momoko (Momo) Antonucci recently opened this wood-shingled trailer in Jay where locals and tourists lapped up Japanese chef Momo’s steaming bowls of authentic ramen. Warmer weather will have them hopping between farmers markets, music festivals and other outdoor events in and around Newport, serving up cool salads like roasted sesame ramen salad with boiled chicken and crisp, local vegetables as well as classic Japanese rice balls and iced fresh- brewed green tea.
Photo by Andrew Lanoue.
⊕ Dosa Kitchen
Down a Brattleboro alley, tucked behind the Hooker-Dunham Building overlooking the river, Nash Patel is headed into his second summer cooking up a staple of his native South India. He uses his mother’s recipe for dosa, light and slightly tangy crêpes made from a fermented rice and lentil batter. The traditional version comes filled with spiced mashed potatoes with chutney on the side; there’s also chicken curry. Other creative inventions include the truck’s own kimchi with bacon and cheese and a local hot dog topped with house-made sauerkraut and mustard: a dosa dog, of course.
Photo by Joshua Farr.