By Lisa Finn | Riverhead Patch
Beachgoers and winery buffs will soon have a way to grab a delicious bite on the go.
Stephanie Pincar, of the North Fork’s Grace and Grit Catering, and her fiance Joseph Coleman are driving full steam ahead with plans for their new venture, the Roaming Fork Food Truck.
If all goes well, plans are in place to park the new food truck at Palmer Vineyards in Aquebogue for the first time on June 15.
The Roaming Food Truck — which is not the same as a similarly named business in Charlotte, North Carolina — will travel to both the North and South Forks, offering sustenance to those enjoying the sunshine on the beach and sampling fine vintages at local wineries.
“Out here, unless you have a limo driver pick it up, or call ahead, there’s nothing of substance to eat at the wineries,” Pincar said. “We’re looking to take amazing local produce and fish at a low price point and bring it to people so they don’t have to go out and wait in line or go to a sit-down restaurant.”
Delivering food to wineries, Pincar said, also helps wine tasters to fill up as they sample the vino.
On the menu at the Roaming Fork Food Truck are local fish tacos with radish and jalapeno sauce, oyster po’boys with buffalo sauce, a vegetarian spring roll with red wine vinegar and cayenne pepper, and “a play on French onion soup,” a grilled cheese with Gruyere and asiago cheese, carmelized onions and crispy French bread. “It’s oozy and delicious,” Pincar said.
“We’ve traveled a lot and we have a lot of fun recipes from the places we’ve been, so we’re giving them a spin,” she said.
Pincar, who has worked in the hospitality industry for 10 years, originally hails from Staten Island; her fiance comes from Eastport — and the two recently purchased a home in Aquebogue.
The business isn’t their only collaboration — they plan to marry next month.
Other wineries on their list to visit include the Corey Creek Winery in Southold.
Prices will range from $7 to $12, and because they’re mobile, the pair can take their tempting offerings on the road — even making chicken fingers and fries for an after-wedding party at a beach house, if their clients desire.
Desserts and bottled sodas will also be available, with the focus on organic and locally grown produce and seafood.
“People have a real appreciation for local food out here, and anything creative you can do with it,” Pincar said.
Just waiting for the final go-ahead to get rolling, Pincar asked future customers to keep up to date on the Roaming Fork Food Truck’s progress by checking its Facebook page.