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Publication CHEERS Page Date AVE (ZAR) 34-36 Fri 01 Sep 2017 82985

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Frompresidentsto paupers,all desire goodgruband |

food trucks are serving it up in bucket-loads, writes MARYKE ROBERTS. |

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here's just something about waiting at the Where South Africa is concerned, the recent Ritchen door, being teased by aromas of love affair only got underway some sautéed onions or peppers, freshly baked five years ago. Cape Town lays claim to being bread or brewed coffee made to order, that's the first local city to get an "upmarket" food exciting. Even presidents fall for it. In 2011,Barack truck - the initiative of Luca Castiglione, a Obama even tweeted his favourite (the DC third-generation chef from Naples and once food truck working the streets of the chef-owner of the Italian restaurant Limoncello nation's capital). Spotting the opportunity, he closed his business Food trucks come in all sizes and types, and opened the shutters to his food truck at from small and dodgy, serving pre-made food, to the Oudekraal Market, on the road between LFT: Food trucks million-rand marvel gourmet Ritchens-on-wheels. Camps Bay and Hout Bay in 2012 come in all sizesand As for their origins, there's been plenty of research. Widely regarded as a pioneer, he was also types, from smalland Common sense dictates that there had to be one the instigator of Cape Town Food Trucks, which dodgy, serving pre-made bright spark who became tired of carrying food in represents between 20-40 food trucks for food, to million-rand search of hungry patrons. Then, the wheelbarrow private and public events. The business brings marvelgourmet or cart would have been replaced as soon as Henry gourmet food trucks to events in Cape Town kitchens-on-wheels. Ford put the first cars on the roads. Mobility had its and consults to new entrants wanting to open or advantages refurbish a dining establishment on wheels. But it was America that has made food trucks Castiglione says that the food truck trend is the phenomenon. According to one source, it was a driven by their appealing individuality and the mere 130 years ago that Walter Scott cut windows vibe they create wherever they set up. into a small covered wagon and parked it outside "Cape Town is definitely the leader in vehicle a newspaper office in Providence, Rhode Island. and food variety, followed by Johannesburg and There, he prepared fresh and sold pies Durban," he says. "Durban is catching up, as they and fresh coffee to ladies and gentlemen of the have the outdoor lifestyle advantage and | see press who had to work late. their potential for growth." The story goes that the lunch truck later lost It's no easy ride, however. Cape Town in its wheels, turning first into an immobile dining car particular has become quite competitive. Gone are in the early 1900s and then the modern diner one the days of boring, grey trucks with unimaginativ e comes across all over the United States these days menus. "There is a place for the boerewors roll RES TAU R A NTS

and potato snack, butif you want to compete in the The most recent upwelling there is ascribed to upmark et, gourmet food sector,you're up against Korean-born chef and entrepre- some ofthe city's best chefs," he says. neurs Mark Manguera and Caroline Shin, who opened Ifyou are considering your own operation,you Kogi Korean BBQ truck in 2008. They used social best be original and different, Luca advises. media to generate excitement. Now, over 150 000 Chef Craig Cormack has been running Die Worsrol followers turn to @Rogibbq to keep up to date (The Sausage Roll) food truck for the past six years. with new The menu centres on an Asian burger as well as menus and where the four Kogi trucks are parked. the classic frankfurter, but can be tailored for private Notably, Kogi BBQ defines its food style as functions and food requirements.Cormack says they "top-quality fusion that is affordableand convenient", decided on a food truck as they were looking for a rather than foods that were previously served in trucks fun addition to the business. "But it had to be about that may be perceived as greasy or unhealthy. Kogi quality. When we started, it was all very new and we BBQ has shown that can be healthy and were one of about eight or 10trucks, but now there are fresh. more than 45 in the Cape Winelands." It was during their start-up phase that the He says: "Owning a food truck has its pros and world financial crisis emerged and saw thousands cons, but luckily we only send it out on mostly booked of Americans looking for income alternatives. Food events, which helps a great deal. We normally do trucks offered a low barrier to entry while restaurateurs booked events - from corporate to private events at who were hesitant to spend big sums to launch a venues or people's homes. We do pop-ups when we restaurant, turned to food trucks too. think they are worth attending." While trucks in many cities tended to move Elmarie Rabe, Stellenbosch Wine Routes Man- around, in Washington DC the location of business ager who uses food trucks for the various activities from government depar tments centred on a few and festivals hosted by the organisation, says: "Food blocks meant the food entrepreneurs could largely trucks are not only trendy but versatile too. Chefs, res- stay put. taurateurs and extremely talented cooks are getting The US National Restaurant Association (NRA) out of their Ritchens and hitting the truck scene. Gone soon realised the potential of food trucksand first are the days of stereotypical carnivalstyle food; we dedicated a huge space to food truck exhibits at its are current and Feasting." annual convention in Chicago - one of the biggest Rabe found that modern, fashionable food such in the world - in 2010. Ever since then, the space has as smoked meats, pulled pork, gourmet burgers, and had to be expanded. In addition, the organisation designer nachos offered alongside a healthy and dispenses advice on its website on how to run a food fresh spread such as banting, vegetarian and vegan, truck, including the development of a limited menu; are the most popular food trucks. Reeping on-site preparation simple because She says she is always looking for interesting and of space; considering a trailer; and being a gourmet creativefood offerings,but most importantlytrucks on the go. must adhere to the health and safety requirements "Just because it is street food, it is no excuse for and be permitted accordingly. bad quality," it declares,advising owners to capitaliz e As with any regular business, the food truck game on a bricks-and-mortar Ritchen, for prep work and be- requires astute business sense and locals still Reep an ing conservative when they stock the truck for the day. eye on what happens in the US. Now, American food truck owners also have the National Food Truck Association.Established in June 2014, it claims to be the first national association of food trucks, and provides resources and suppor t to food truck owners and associations. Then, there was Hollywood. The release of movies such as Chef in 2014, infected many more with the ro- Feedtucksanenotonlythendy mance. The Great Food Truck Race TV series is now in butversatiletoo. its seventh season and sees specialty food trucks run by pro's and novices compete for fame and fortune. It wasn't a surprise that restaurant critics soon mwmmm followed. In 2004, The Street Vendor Project thei»kitchensand created the Vendy Awards, a competition that identi- fies and celebrates New York City's best street food tuick scene. vendors. Since 2011,the famed Zagat guide provides reviews of food trucks. Locally, the annual Eat Out Awards started including food trucks as a category for the first time lastyear.®