By Virginia Olson | Argus Leader
It’s Ladies Night at Tommyjack’s Pub. While drinks are being served inside, Feran Earring, owner of the Sioux Falls food truck Curb Side Diamond, is getting ready to feed people outside.
After sending out the night’s menu — croque madame, a fried egg rice bowl; chipotle chicken, asparagus and cheese; and Cajun pork loin with peppers, onions and cheese — to his followers on Facebook and Twitter, Feran park will park his 34-foot rolling restaurant outside the downtown bar.
Food in motion is Earring’s business, and he loves serving his mobile customers, who he refers to as his “Curb Side Nation.” “I see it more of an experience than a truck because of the environment we put you in and with the local businesses that show support,” he says.
Question: What is the idea behind the food truck concept?
Answer: Food trucks are on the go so patrons can count on getting their food fast. The food itself is savory, fun and creative. Also, the food truck business is highly driven by social media. Though there is some lunchtime business in Sioux Falls, there are a lot of late-night diners in the city who will show up at busy spots. A city isn’t a city without its food trucks.
Q: What is your food truck like?
A: The truck is a 34-foot RV painted in chalkboard that I converted into a full kitchen. Inside, there is a four-burner oven, three sink areas for washing, a sandwich cooler and plenty of preparation and storage areas.
Q: How did you come up with your menu?
A: What I serve is seasonal, local and homemade. I locally source my vegetables and meats. My menu changes, but it is a lot of comfort food with my own culinary twist. My local favorite is my fried egg rice bowl that has fresh, steamed jasmine rice, sautéed poblano peppers and onions, two over-easy eggs and Greek yogurt. This year, my specialty has been the Croque Madame, a fried egg and ham sandwich. Since it is street food, it has to be easy to eat, so I serve it up in paper boats, which are perfect for walking or enjoying curb side.
Q: Where did you train to be a chef?
A: I started a program in Mitchell then transferred to the Le Cordon Bleu in Minneapolis. However, I trained as a chef in my own kitchen and by listening to a number of mentors I had. It took many failures, burnt, overcooked, undercooked, ruined and straight-up nasty experiences to become a title that is overrated. It has been a lifetime of passion, no sleep, stress and fun. It’s not easy, but it’s worth it to see people happy.
Q: What would you like to see Sioux Falls do to further open the market for food trucks?
A: So far, the city has welcomed this growing trend. Still, it would be great if Sioux Falls made a designated area for the food trucks to park and sell their food. Grouping truckers together draws bigger crowds and helps create a scene.
Q: What surprises you about people’s tastes in food?
A: People have their own tastes, but I am still trying to figure out how Ranch dressing goes on everything. It is a culinary assassin.
