Food Truck
Frenzy
Mobile food hits the street all year long Article Brooke Trexler and Heather Shoning Photography Courtesy of RollinGreens, Bumper Crop and Verde
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ood trucks have become a Colorado summer staple. Go to any farmers’ market, movie under the stars or community concert in the park and you’ll find mouth-watering, original dinner options from local restaurateurs on the move. From staples like street tacos to barbecue to innovative interpretations of worldwide cuisine—there is a food truck experience to satisfy everyone including vegan, gluten-free and locavore options. Despite food truck chow being expected summertime eats, you can still enjoy the fun and food during the winter, too. More often than not you’ll find them in their usual haunts peddling delicious lunch options. Many trucks have designated spots they hit on a rotating schedule. However, if you don’t know where to find them, Facebook can be your best lunchtime friend. Look them up, and you’ll see where they’ll be and for how long. Really frigid temperatures will keep them parked, but our mild and sunny Colorado weather ensures plenty of days to get your food truck fare. Another option for getting your food truck fix is to visit a local brewery. David Miller and his partner, Gary Silverman, from Bumper Crop, have reciprocal relationships with breweries in the Boulder area. Miller calls food trucks and breweries a per28 Boulder Lifestyle | February 2014
fect marriage. Many breweries have busy tasting rooms—and therefore hungry customers—but often don’t want to enter the world of food service and the licensing that it requires. Enter the food truck! Miller and Silverman, who jumped full into the food truck world less than a year ago, credit their local brewery relationships with keeping them in business full-time, even during the slower winter months. Their truck, featuring New Mexico-inspired cuisine with dishes like Pork Adobo and Chicken Asada, is a regular presence at breweries such as Upslope, Wild Woods and Kettle and Stone. During the slower months of winter, with their mobile kitchens and often out-of-the-ordinary menus, food trucks are a unique and popular choice for everything from weddings to holiday parties. A non-stop event schedule in the summer months can also mean that the slower winter months bring a welcome time for reflection and innovation. Lindsay Mandel and Ryan Cunningham are co-owners of RollinGreens, a food truck focused on locally sourced, organic, intuitive cooking. They are spending their time this winter working on exciting ways to expand their market. A new, expansive kitchen and commercial space to experiment with new menu items is keeping them busy, while they continue to grow an already thriving catering business. They are preparing some of their most popular items, such as their millet tots and jalapeno poppers, into packaged products that can be sold commercially. And look for a fleet of electric scooter juicers to hit the streets soon. Regardless of how you find them—strictly by accident, a Facebook notification or otherwise—you can enjoy a variety of mobile food fixin’s year-round. Check out our food truck guide for information on a handful of the many options.