Grab your lunch on the corner of Main Street and Capitol Avenue in downtown Little Rock from one of central Arkansas' scrumptious food trucks from 11 a.m.-1:30 p.m. today and on Fridays during its spring season from April 25-June 13 and fall season from Sept. 5-Oct. 31 (excluding Oct. 3).
Today is the first farmers market for 2014, from 12:00noon till 4:00pm, yeah!
The truck will be run by student chefs from Lyman Hall and Sheehan high schools. The bus and equipment was purchased with a $39,900 state grant.
There were a variety of things to choose from, ranging from a Thai food truck to a “mobile cupcakery” and a food truck that served only crêpes. The cold noodle and spring roll dish I got from Hot Box “Next Level Street Food” was a fairly sized portion of an Asian “pasta salad” of ramen noodles and various veggies, with the spring rolls this week being filled with duck and blood orange. I found both to be delicious, and wish the lines hadn’t prevented me from trying the many other offerings at the event.
The truck comes from Mike Baum (front of the "house") and chef Eddy Pham, who met just a year ago and realized they would need each other to enter -- and be successful in -- the street food biz. They almost got their truck up and running for the spring, but due to health challenges had to push the launch date back.
The menu is Southeast Asian, with wraps, salads and rice and noodle dishes, but what caught our eye were some of their appetizers.
At the farmers market's return to River Street, evidence of spring was abundant. Vendors sold tender pea shoots, fresh herbs, broccoli and Brussels sprouts — root vegetables were no longer the star.
Milwaukee’s food trucks have slowly been rolling out — on the rare day this spring when the weather has cooperated — and a new truck called Simmer is due to join their ranks May 6.
For the 2013 program, the city has approved 56 food trucks for operation via the annual food truck lottery, which took place back in January. The 56 trucks are now nearly four times the number of trucks that started when the pilot program launched in 2011, representing grub for every taste bud, from Asian street food to gooey American burgers.