By Laura Hahnefeld | Phoenix New Times
Spicy and tangy steak salad with fresh corn pico.
What’s the best way for a husband-and-wife team to cook the food they love together every day? If you’re Brooke Francis and Nathan Carel, you start a food truck.
Called The Roasted Shallot, Francis and Carel’s food truck will hit the Valley’s mobile kitchen scene in mid-October (if not sooner) with a menu of “modern American street food” using locally sourced ingredients.
Here’s what food truck fans can expect.
Pairing Francis’ experience as executive sous chef of a Valley catering company with Carel’s culinary management degree and travels to Korea, The Roasted Shallot will offer dishes from seasonal menus that may include an Asian-inspired vegetable stir-fry, Argentinian steak street tacos, and the Ultimate B.L.A.T., a sandwich made with local applewood-smoked bacon, bacon jam, avocado, mixed greens, and tomato on toasted sourdough. For sides, think offerings such as a pickled and fried mix of cauliflower and chickpeas.
The finishing touches of The Roasted Shallot food truck — formerly Epic Hot Dogs, the Valley food truck that was for sale by owner Paul Cionczyk on eBay earlier this year — are under way. Two events are currently scheduled for mid- and late October, but according to its Facebook page, The Roasted Shallot could be hitting the streets sooner.
