In a 21st-century twist on the holiday soup kitchen, several food trucks bearing all kinds of Thanksgiving goodness are hitting the road to help those in need. Check out what’s on offer, and how you can help
Photo courtesy of American Lunch Truck
American Lunch Truck will be delivering everyone’s favorite incarnation of the holiday’s leftovers– turkey sandwiches loaded with trimmings– to the city’s homeless. Donate: americanlunch.org
Los Angeles, CA
Global fusion truck Wicked Kitchen will be subbing turkey into some of its most popular chicken dishes, from tikka masala to Cajun jambalaya, and taking them to homeless shelters. Donate: wickedkitchen.com
San Antonio, TX
Thanksgiving will kick off a week early when the health-minded Chow Train starts delivering the fixings of a traditional feast to the homeless and hungry. Donate: thechowtrain.com
People’s food truck will take wood-fired grilled turkey ribs and other Southern fare to those in need not only on T-Day, but before and after as well. Donate: peoplesfoodtruck.com
Written by Jessica Colley
The coolest cooking competition is coming to a city near you! Every Day with Rachael Ray is the national sponsor for the Vendy Awards, which is making stops nationwide to name the best local food-truck and street-cart cooks. Join us in NYC this Saturday September 7th, to hang out with our editor-in-chief, Lauren Purcell, who will be judging. (Hard job, right?!) For a chance to score two VIP tickets, email us at RachaelRayMag@gmail.com. Can’t make it to the event? Follow along on our Twitter and Instagram using #Vendys the day of to see what we’re judging, eating and drinking!
Here’s our Editor-in-Chief, Lauren Purcell, holding down the fort as a judge at the Philadelphia event in June. Lauren will have a brand new award category to weigh in for this Saturday. For the first time this year, all attending vendors will be vying for Tide’s “Messy Yet Tasty” category, which will be awarded to the truck with the most mouthwatering messy fare.
Vendor’s fare at the Philly event. Check out who won the NYC 2012 event!
Now, this is what we call some eager eaters. Email us at RachaelRayMag@gmail.com for a chance to attend the NYC event this Saturday in Brooklyn.
Learn more about the Vendy Awards here.
The Vendy Awards are quickly becoming the nation’s most anticipated food awards. The food-truck cooking competitions, hosted by New York City’s Street Vendor Project since 2005, are sold-out street-fare feasts, where cupcake carts, dumpling huts, ramen trucks and kebab stands hand out samples to hungry crowds. Last year, the Vendys took their show on the road, staging local ceremonies across the nation from Los Angeles to Philly and will be adding more cities this year.
As our Editor-in-Chief, Lauren Purcell, gears up to judge this weekend’s 2013 Philadelphia Vendy Awards, we decided to take a look back at last year’s New York City Vendy Awards, where we spent a sunny afternoon filled with mouthwatering mobile meals made on the spot. We feasted on everything from adobo chicken spring rolls to red velvet ice cream sandwiches, and joined attendees in voting on which vendors should be victorious–which was no easy task. At the end of the day though, we walked away with a recipe from each of the five winning vendors–so you can experience the deliciousness at home.
Rookie of the Year Award: Phil’s Steaks
There are the usual Philly-style cheesesteaks, and then there’s Phil’s Steaks’ “whiz wit’ ” (aka with Cheez Whiz and sautéed onions). Head chef Kevin McConnell hungered to start a culinary business, so he and three friends made a pact at a rooftop party to launch second careers. “If you don’t do something that makes you nervous and take a little risk, you’re not going to really succeed.” Proof is in the pudding: Phil’s earned the Vendys’ coveted Rookie of the Year award.
People’s Choice Award: The Cinnamon Snail
Chef Adam Sobel is on a mission to change public opinion about vegan food. Since 2010, he’s owned NYC’s The Cinnamon Snail, the country’s first organic vegan food truck, where he serves the likes of jalapeño-cacao brownies, chile-spiked seitan burgers and fresh fig pancakes. “I wanted to bring really flavorful gourmet vegetarian food to people who wouldn’t normally walk into a vegetarian restaurant,” he says. Impressed? So was the crowd, who honored his truck with the People’s Choice award.
Best Market Vendor Award: Lumpia Shack
Chef Neil Syham’s Brooklyn, NY, weekend stand selling lumpia, or Filipino spring rolls, was “born from a love of Filipino food.” A Manila native and former corporate chef, he sought to update his homeland’s cuisine using seasonal, farm-fresh ingredients. The Best Market Vendor winner adds modern twists, like seafood and vegetable combos, to his perfectly fried wrappers. Syham has become so successful, he’s rolled out a second Brooklyn food stand.
Best Dessert Award: Melt Bakery
Julian Plyter and Kareem Hamady may have had one of the littlest venues at the Vendy’s—a refrigerated pushcart—but they won a big Vendy award: Best Dessert. In 2010, the duo started drawing crowds at a NYC flea market with their scrumptious ice cream sandwiches. Hamady, who cooks up business tactics, convinced Plyter, a former Manhattan pastry chef, to focus on a mobile operation rather than a full-fledged bakery. Now they’ve come full circle, earning enough from carts to open up a shop in Manhattan!
Vendy Cup Award: Piaztlan Mexican
For Eleazar Perez, taking home the Vendy Cup, the event’s top prize, for her succulent steak, goat and roast pork tacos—served with a trio of house-made salsas—was a recognition she never dreamed of, despite her 23-year food-vendor career. The Piaxtla, Mexico, native began by selling tamales from a van in Brooklyn. Now, she and her three children have their own truck and a permit in the Red Hook Ballfields, a favorite foodie destination, where the lines wrap around the block for her fabulous food.
Get the recipe: Red Tomato Salsa
Eleazar Perez’s secret-weapon salsas are a blend of cooked tomatoes–and lots of chiles!
Join the mailing list at streetvendor.org for more information and to nominate your favorite vendors and to stay up to date on future Vendy Cities.
Text by Rachel Wharton; Photography by Melanie Dunea