Submissions: Food Truck Fantasy
GOOD readers adore eating well, and the overwhelming response to the Food Truck Fantasy Project affirmed this affection. What's striking about this project's submissions–beyond the care that went into each one–is the sentiment among participants that food is about so much more than eating: it's about telling stories, sharing different cultures, and changing lives (not to get sappy).
Check out the slideshow to tour our amazing submissions to the Food Truck Fantasy Project. Please vote for your favorite by commenting in the box below. We'll accept voting through November 3 and announce the winner in early November. We’ll also send a GOOD T-shirt and a free subscription (or gift subscription) to the winner.
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A month ago we asked the GOOD community to submit concepts and photos for their fantasy food trucks. Click to see the results.
Fantasy Name: Deep Fried Crazy
Truck Concept: Deep Fried Crazy will cook up "America's favorite sinful treats both sweet and savory, deep-fried, inspired by the King himself, Elvis Presley," wrote creators Richard Jarvis and Tansy Myer. Dishes like deep-fried ortega chili, bacon grilled cheese sandwiches with garlic chili dipping sauce, and deep-fried Ding Dongs, are "all guaranteed to make your mouth water and bring you one step closer to a heart attack. Life is short, might as well deep fry it."
Signature Dish: Deep fried peanut butter and banana sandwich drizzled with honey (pictured above).
Fantasy Name: Pierogi Palace
Truck Concept: "Every culture has its dumpling. We have pierogies!" wrote creators Golan Levin and Lindsay Patross. "These are small lovable dough-filled dumplings, sometimes boiled or sometimes fried, which can contain a variety of different fillings: potato and cheese, sauerkraut and onion, mushrooms, sweet cheese, pumpkin, meat, or nearly anything else," served up with sides like sour cream, applesauce, or cole slaw. Levin and Patross would open the truck in Pittsburgh, where there is a high concentration of Polish and Ukranian Americans. "Pierogi-making forms an important source of income for many elderly women in these communities; the pierogies are sold in churches—but not yet in a truck!"
Signature Dish: Pierogis!
Fantasy Name: Eats for All
Truck Concept: "We believe the only thing missing from the mobile food landscape is altruism, so that's how we roll!" wrote Eats for All creators Mario Grijalva and Katie Facada. Their fantasy truck would tackle the problems of food waste and hunger in one fell swoop. "California caterers, hotels, and restaurants throw out roughly 1.5 million tons of perfectly good food every year," wrote the duo. Meanwhile "5 million Californians are hungry or live in fear of hunger." The truck would collect leftovers and distribute them to those in need. "This idea takes advantage of the real strength of the food truck concept: mobility."
Signature dish: Whatever's leftover: soups, breads, baked goods, cereals, sandwiches, quiches, savory pies, pasta and rice dishes, stews, and fruit salad.
Fantasy Name: Sweet Integration
Truck Concept: The mission of Thanyaluck Keawkingkeo's Sweet Integration truck would be just as educational as culinary. "Each country has their own traditional desserts, which are unique and interesting," she wrote. "It would be fun, if we could integrate those diverse sweets and made new dishes that would be both tasty and creative, yet could also represent stories from each culture."
Signature Dish: Sticky Rice in Coconut Cream with Thai Custard (pictured above).
Fantasy Name: Arroy Mak Mak
Truck Concept: Diana Pink and Andre Morand want Arroy Mak Mak to spread their "love of Bangkok street food, where the best places are known for a single specialty... Our truck would serve Thai fried chicken—a spicy, crispy taste that incorporates the rich palette of Southeast Asia."
"This fantasy truck concept hatched a few years ago during a slowdown at the landscape architecture company we were working for. Because we also share a love of succulent plants, we plan to outfit our truck with a living wall of succulents and sell small arrangements of potted succulents as gifts or office decor."
Signature Dish: Thai fried chicken with a side of lemongrass scented coconut steamed rice and an Asian flavored slaw/salad (pictured above).
Fantasy Name: Mamababako truck
Truck Concept: Steaming and frying are both great ways to prepare fast food. Why pick just one? Alek Ko's Mamababako truck would come equipped with a fryer on one side, for mini egg rolls (his father's recipe), and a steamer on the other, for dumplings.
Signature Dish: Xien ha fun guo: steamed shrimp and pork dumplings with soy, vinegar, and ginger sauce. Mini egg rolls with cabbage, roast pork, and shrimp. "All the food comes in a little bamboo basket with a napa-cabbage base," wrote Alex.
Fantasy Name: Tot Wheels
Truck Concept: "Tot Wheels serves up tater tots with toppings and sauces from a wide array of different cuisines," wrote creator Jen Lou. While the signature dish is Chili Cheese Tater Tots, other dishes in development include the "Baked Potater Tot," served with sour cream, bacon bits, cheese and/or broccoli; the "Masala Tot," tater tots seasoned with masala sauce; and "the Belgian Tot," offered with a choice of Belgian-style dipping sauces.
Signature Dish: "Chili Cheese Tater Tots" (pictured above) served with Gouda cheese and garnished with cilantro. "There'll be a variety of cheeses and cilantro is optional," says Lou.
Fantasy Name: F•BOMB Food Truck
Truck Concept: “What begins with F and ends with UCK?" asks creator Will Levitt. The answer: "FOOD TRUCK!" (among other things). Levitt would serve up "fresh, affordable, creative sandwiches from locally sourced products. Think unusual combinations, big flavors, and simply spectacular sandwiches. Crisp, crunchy vegetables, freshly baked breads, homemade spreads, and more. Perfect for students and people on the go who want to eat well within their means. Good food should be accessible, affordable, and most importantly, ridiculously delicious."
"And since we’re a mobile food venue, the truck can also go around to community schools and educate students about cooking and maintaining a healthy relationship with food. A two-part food truck that both provides the community with great food and offers educational information to area students about how to make their own food taste great!"
Signature Dish: "The Monday Mushroom": "Mushrooms sautéed with sage, grilled on fresh sourdough bread with Gruyere cheese, roasted onion jam, and touch of lemon mayo (pictured above)."
Fantasy Name: La Gabacha
Truck Concept: Amie Sell and Cameo McRoberts created a mock version of La Gabacha for two reasons: to serve delicious Asian-inspired hot dogs at an art benefit, but also, to protest Chicago's "strict food truck laws and militant hot dog preperation mandates." According to Sell, "Our inspiration came from a hot dog stand in Vancouver, our love of food, art and travel. We served up all beef hot dogs with Asian-inspired toppings [...] People keep asking me where our real stand is, too bad our city ordinances make it difficult to impossible to make La Gabacha a real truck."
Signature Dish: The Seoul Doggie (above on the right) with kim chee, pickled radish, red chili oil, and mayo. The Japadog! (above in center) with takamatsu sauce, wasabi mayo, pickled daikon, shredded nori with toasted sesame sprinkle. The Ban Mi doggie (above on the left) with thinly sliced carrots and daikon, cucumbers, cilantro, jalapeno peppers, pâté, mayo and ham.
Fantasy Name: Mo'Chi
Truck Concept: According to creators Jerome Tave and Nour Malaeb: "Mo'Chi is a food truck that prepares delicious snacks using mochi. Prepared as daifuku, many combinations of savory and sweet snacks can be created. We propose a snack trio, consisting of two savory and one sweet daifuku."
Signature Dish: Three types of mochi: 1) Ground beef sautéed with onions and black peppercorns, wrapped in a ginger parsley mochi. 2) Diced chicken breast sauteed with corn and wrapped in a delicious curry mochi, then dusted with a light spice combination. 3) Fresh raspberries wrapped in a lemon and mint leaf mochi, lightly dusted with powdered sugar.
Fantasy Name: Got Zilla Cheese?
Truck Concept: Japanese meets mac-and-cheese.
Signature Dish: Got Zilla Cheese creator Jennifer Wong envisions the following for the signature dish: "A nontraditional Japanese fusion of baked macaroni and cheese using a seven spice blend. It features pennette pasta smothered in a crazy mess of creamy sharp chedder and topped with a crispy, golden layer of homemade Japanese panko bread crumbs. What else makes it Japanese? The secret ingredient: Asahi Draft Beer."
Fantasy Name: out2lunch
Truck Concept: "I'm a teacher, parent, foodie," wrote out2lunch creator Linda Vasu. "Neither Jamie Oliver, nor Alice Waters has appeared to start the food revolution in our school." "A slow food take on fast-food lunchtime," the out2lunch truck "will serve live, locally sourced food in balanced portions." A typical meal will include a "choice of daily soup, protein-rich sandwich or pasta, fruit, un-processed chocolate bars, water."
Signature Dish: Sample pasta dish: whole wheat orzo with grass-fed lamb sausage, kale, chard, navy beans, pecorino, parmesan, red pepper flakes, turmeric, parsley (pictured above).
Fantasy Name: Gabbie's Goodies
Truck Concept: Gabbie's Goodies creator Jenna sees her truck as part of a "movement away from ice cream trucks and toward health food trucks for kids... It’s been our dream for two years to help prevent childhood obesity and to feed the hungry." Working together with her mother, Jenna would bring the truck wherever kids go and use the profits to support local food banks.
Signature Dish: Delicious organic fruit and veggie tarts, cupcakes, fruit kabobs, fun tea sandwiches, muffins, and smoothies.
Fantasy Name: Dump Truck
Truck Concept: Creators Olivier Tse and Mike Quan envision "A delicious dumpling processing plant on wheels. [...] We believe a better world is a world full of dumplings."
Signature Dish: Steamed pork dumplings with a simple dipping soy sauce (pictured above).
Fantasy Name: Spicy Ricey Truck
Truck Concept: Esther Chai wants her Spicy Ricey Truck to recreate "childhood days of eating a delicious Korean street food called ddukbokki."
Signature Dish: Ddukbokki (also spelled tteokbokki or ddeobokki) are "cylindrical mochi-like rice cakes that have been slow cooked in a sweet and spicy sauce. The rice cakes are cooked to a perfect al dente state and the sauce is a perfect harmonious blend of sweet and spicy. It sometimes has a hint of vermacelli noodles or ramen in there as well. It is not fancy or pretentious, but satisfies any hungry person looking for a cheap and delicious lunch! And for those who are not a fan of spice, there will be variations of the dish as well, for example, a soy sauce-based flavor with bulgogi!"
Fantasy Name: Black Bean Bohemia
Truck Concept: Ashley Flitter wants her truck to be "all about the black bean. From black bean tacos to black bean chocolate cupcakes, this food truck makes black beans the star of the show. As a person with many food allergies who doesn't like to eat a lot of meat, black beans offer a delicious and healthy alternative to other types of proteins... Overall, this truck would take traditional street food offerings such as burgers and tacos and transform them into something that's not only unique, but healthy as well."
Signature Dish: Black Bean Burger with Hot Chile Mayo on Grilled Sourdough Bread (pictured above).
Fantasy Name: Bizi Bento
Truck Concept: "We break for bento!" declares Bizi Bento creator Malee Holland. Her truck would take "anything you would normally eat" (think omelets, sandwiches, pasta, and salads) and place it in a portable, attractive, bento box. "The bento containers will come in several fun styles and are durable and reusable: they can be cleaned and refilled at the truck with a fresh meal of choice, for a discount (after all, isn't feeling good and saving money worth the wait?)."
Signature Dish: Pad Thai Bento (pictured above, Image from izumibox.)
Fantasy Name: Wicked-Fresh Souper Powers
Truck Concept: "Eat nutritious food straight from the garden and feel like you can fly," wrote creator Jenn McCauley. Each dish from her Wicked-Fresh Souper Powers truck would offer a different s(o)uper power, like Car Crushing Carrot Soup, a Skyscraper Scaling Salsa Salad, or a High-Flying Hummus Sandwich. "The key to eating nutritious vegan or vegetarian foods is snacking throughout the day," wrote McCauley. "So, all meals include a hemp granola bar and an apple for an afternoon snack." Ingredients would be picked fresh from a garden at the vehicle's home base.
Signature dish: Car Crushing Carrot Soup with curried sweet potato and ginger (pictured above). Served with a hummus and veggie sandwich on a whole grain pita.
Fantasy Name: Beggin' for Beignets
Truck Concept: Creators Matt Cruzada and Melissa Paulo envision a New Orleans takeover of San Francisco streets via the Big Easy's famous pastry: the beignet.
Signature Dish: "Our beignet flavors will rotate weekly but highlights include: strawberry and rhubarb compote, burnt caramel and sea salt, spiced chocolate ganache, and the classic powdered sugar."
Fantasy Name: Mackencheeez
Truck Concept: Natalie Maxwell envisions a food truck that would take another look at a classic American comfort food: Mackencheeez. "Each dish offers a unique combination of bold and delicious flavors mixed with macaroni and a cheese sauce," wrote Maxwell. Customers could look forward to macaroni with smoked Gouda sauce with sauteed apples and pancetta; seared flat iron steak in a creamy blue cheese sauce, topped with fried onions; and italian basil, garlic marinara, and Parmesan cheese in four cheese sauce.
Signature Dish: Mexican Mac n' Cheese with creamy Pepper Jack, mild Cheddar, and sharp white Cheddar sauce, mixed with grilled chicken strips, grilled corn, onions and jalapenos, cilantro and black beans, and a mix of special spices. Topped with crispy baked tortilla strips.