Nosh Pit

Truck Stop: Sanjey Noriega of Curry Now

A peripetatic basketball player returns to his roots.

Posted by: Christopher Werner on Apr 17, 2012 at 09:13AM 0 Comments

Sanjey Noriega of Curry Now

“I started a food truck because I always wanted to run my own business and felt I should do something I enjoy: cooking.” And so, after eight years traveling the globe as a basketball player, Sanjey Noriega returned to Seattle, where he had settled as a teen, and set out to launch his mobile business.

His truck, Curry Now, offers a rotating selection of East Indian and Pakistani dishes drawing from an arsenal of family recipes. Consider it the four-wheeled response to this city’s dearth of decent Indian eats.

Here, Noriega pulls over for a few questions.

What items sells out first? Our chicken curry bowl is by far our most popular item. It’s the one constant on our menu.

What else should I try? The chicken tacos, because they are served on roti that I make every day.

Where do your recipes come from? Most are longtime family recipes that I learned from my mother and my aunts. Others I learned on my own and developed through practice. I usually spend a couple weeks practicing before I will introduce a new dish to the public.

What item will you never reveal the recipe for? The mixture for our masala. It is a unique mix that we have developed over time.

Any aspirations to expand or go brick-and-mortar? For now, we want to focus on the street food, but we may venture that way at some point.

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Tags: Street Food, East Indian Cuisine, Seattle Food Trucks, Truck Stop, Curry Now, Sanjey Noriega

Truck Stop: Michael Cunningham of the Jerk Station

The Nashville native tells us what to eat at his new Caribbean cruiser.

Posted by: Christopher Werner on Mar 15, 2012 at 02:39PM 0 Comments

A Jerk Station Jamaican patty. Photo courtesy Michael Cunningham.

Seattle’s curbside cooks are an eclectic bunch, dabbling in far-flung flavors and underrepresented cuisines. One such example is Michael Cunningham.

The Nashville native is relatively new to the street scene but he’s been cooking Caribbean for years. While still working for Boeing he attended culinary school at Southcenter’s Kitchen Academy, now Le Cordon Bleu; then Cunningham launched a catering company specializing in Caribbean fare with Creole flair.

After a brief stint doing lunchtime delivery Cunningham was anxious to reach more people, which led him to launch the Jerk Station. “I began researching better opportunities to get the food out of the kitchen and to the hungry people. As I continued to research I realized a truck would be a great opportunity to showcase my food to the masses.”

Here, Cunningham pulls over for a few questions.

What items sells out first? The Jamaican patties are a huge seller. I make eight different types and carry three to four on the truck. The Cubano cheesesteak, Caribbean smoked turkey melt, and of course the jerk chicken.

What else should I try? The oxtails with rice and peas. It is a very traditional dish and has a good level of spice to it without being overly spicy. A new item which is showing great promise is the Puerto Rican crab cake sliders. We use crab meat folded into pureed plantains, sofrito, onions, and bread crumbs then grill them.

Where do your recipes come from? Some are original creations while others are adaptations of other recipes.

What item will you never reveal the recipe for? The complete recipe for my jerk marinade. It is the cornerstone of a lot of different menu items.

Any aspirations to expand or go brick-and-mortar? At the moment all of my attention is on the success of the Jerk Station. I am not opposed to opening a small restaurant or café if the opportunity presents itself. I definitely feel like there is room for growth of Caribbean cuisine in Seattle.

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Tags: Street Food, Seattle Food Trucks, Truck Stop, The Jerk Station

Truck Stop: Veronica Weaver of Charlie’s Buns N’ Stuff

“I have always had a love for a great burger and combining ingredients to make something mouthwatering,” says the owner of the quickly expanding enterprise.

Posted by: Christopher Werner on Mar 06, 2012 at 11:35AM 0 Comments

The Charlie’s burger mobile. Photo via Facebook.

Veronica Weaver is a name that’s appeared on Nosh a lot lately. The Charlie’s Buns N’ Stuff owner is planting a concession stand on Green Lake and this summer she’ll open a restaurant on Delridge Way. It’s about time we got to know the Seattle native, yeah?

She’s been here for 31 years “and couldn’t imagine living anywhere else.” After working seven years in sales, she launched a gourmet sausage cart, Charlie’s Dog House, named for her Yorkshire Terrier (apparently somewhat of a burger snob, see below). “Through the success of that business I expanded into what I always wanted to do, burgers.”

Here, Weaver pulls over for a few questions.

What item sells out first? To my surprise, our cheesesteak sandwiches: steak or chicken with grilled onions, mushrooms, and provolone cheese on a soft Italian roll. Since we introduced them to the menu in the summer, we can’t keep them on the truck.

What else should I try? The onion ring burger. It’s made with apple-smoked bacon, cheddar cheese, two onion rings, and topped with barbecue sauce. The combination of a beef patty with beer battered onion rings and bacon is too good to pass up.

Where do your recipes come from? A lot of trial and error. I spend a lot of time researching recipes and making them into my own. Having friends and family tasting different combinations and finding out what they would like to see on the menu. This process usually takes a few weeks. Plus, Charlie (my Yorkshire Terrier) also has to approve all of the recipes as well. If he doesn’t like them, they do not go on the menu.

What item will you never reveal the recipe for? The complete ingredient combination for our hamburger patties.

When I’m not in my truck you can find me eating at… My favorite Thai restaurant in West Seattle, Buddha Ruksa, and for dessert at either Yogurtland or Menchie’s. I love DIY yogurt.

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Tags: Street Food, Seattle Food Trucks, Truck Stop, Charlie’s Buns N’ Stuff

Truck Stop: Pai Pongsupaht of Pai’s

“I like meals where you have different flavors and textures to chose from. It’s what makes eating fun.”

Posted by: Christopher Werner on Feb 23, 2012 at 10:40AM 0 Comments

Pai Pongsupaht combines Thai and Hawaiian cuisines in a four-wheeler the color of Sunny D. Photo courtesy Pai’s.

Pai Pongsupaht doesn’t have formal training, but that’s not to say the Thai-born, Hawaii-bred Pongsupaht isn’t versed in culinary matters.

“I grew up around and have a really strong relationship with food. My family loves to eat. My mom is a really good cook. My aunt owned an orchard. And I would say that most Thais in general are really passionate, if not obsessive, about food.” The guy fried his first egg at age five, for crying out loud.

Pongsupaht moved to Seattle in 1996 to attend UW and would work in restaurants and bars through the mid-aughts. “Due to the nature of the work, I wouldn’t get home until about 3am. Food Network was just about the only thing on TV at that hour. Through many years of watching various programs I picked up culinary techniques to enhance my cooking skills.” He eventually left the industry to pursue the non-profit sector and joined such local initiatives as The Service Board and Seattle’s Youth Employment Program. When the recession hit and his contract with the city wasn’t renewed, Pongsupaht trolled Craigslist for work. “I fooled around and jokingly searched ‘food truck.’ The rest is history.”

Here, Pongsupaht pulls over for a few questions.

What item sells out first? Our huli-huli lemongrass chicken. “Huli” means to “flip” in Hawaiian. It’s basically grilled chicken that you can spot miles away because of its fragrant smoke signal. Ours is a modified Thai-infused version of that.

Where do your recipes come from? They are either classics or reinventions of classics with Thai and Southeast Asian ingredients.

If you could park anywhere in the city, where would it be? Somewhere flat, first of all. We tried to serve First Hill when we first launched. We had some of the best customers there. Reason for First Hill is because my heart goes out to medical workers. Many of them would tell us how grateful they were that they didn’t have to eat cafeteria food that day. These people save lives. They deserve good food.

Best part of the city relaxing street food regulations: The real benefit is that the buzz around the regulations essentially brought buzz to the food trucks and got the public excited—whether it meant people would be more inclined to eat at a food truck or more entrepreneurs would want to start one up.

What, if anything, would you like to change about the city’s new street food regulations? More than changes, I would like to see support from the city. I feel there are anti-food truck sentiments for fear of us stealing business. I feel that food trucks can work in conjunction with other businesses to promote food traffic in a way that everyone wins. Different government sectors oversee different portions, and it feels inconsistent and fragmented. I hope to see more communication between these government entities. I hope to see more We’ll provide these resources and make it work for you type of regulations than the These are things you cannot do regulations.

When I’m not in my truck you can find me eating at… A friend’s house. The one thing better than eating food is eating food with people you love. When I miss Thailand, I visit my friends Mark and Picha at Thai Curry Simple.

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Tags: Street Food, Seattle Food Trucks, Truck Stop

Truck Stop: Diane Skwiercz of Street Treats

“Seriously, I can’t live without sweets,” confesses the owner of the bakery on wheels.

Posted by: Christopher Werner on Feb 14, 2012 at 01:10PM 0 Comments

Diane Skwiercz of Street Treats has more than 40 recipes to her credit.

No surprise here: Diane Skwiercz, owner of Street Treats, is a sucker for sugar. “Seriously, I can’t live without sweets. They’re my daily indulgence. I have at least a few treats every day.”

She’s also big on traveling. “I have a fascination with just exploring,” says Skwiercz, an Issaquah native who has visited around 30 countries. “So a mobile truck was a natural fit.”

In June of 2010 Skwiercz launched her bakery on wheels. She’s since become one of the more active members in the local curbside community. Skwiercz organized the now-defunct Capitol Hill Night Market, and last summer she was a vocal supporter of revising the city’s street food regulations.

Here, Skwiercz pulls over for a few questions.

What items sell out first? Our sweet and savory krispy treat. The coconut brownie, all of our cookie sandwiches (the ones without ice cream), and surprisingly a good old chocolate chip cookie.

What else should I try? Our ice cream. We make it from scratch using eggs, milk, cream, and sugar only. It is super old-fashioned and it’s pretty rare to find this style these days. You can have it by itself, in a build-your-own cookie sandwich, or a root beer float.

Where do your recipes come from? We usually start with an idea, then do our research, and then test, test, test. Most times it takes at least a half dozen times.

Best part of the city relaxing street food regulations: Being able to vend in areas where it was off limits before, ilke the downtown core and the University District.

Biggest four-wheeled misadventure? Our second week in business I didn’t lock the customer service awning. We hit a bump and the awning flew open, hitting a metro bus and slashing the back three windows in the bus. We were vending at a Mariners game that evening and we still made it, but lesson learned.

When I’m not in my truck you can find me eating at… Home, I really enjoy cooking. I like trading food [with other trucks], it’s the luxury of the job! And my new favorite is Chino’s on Capitol Hill.

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Tags: Desserts, Street Food, Seattle Food Trucks, Truck Stop, Food Truck Pods, Street Treats, February Food Truck News

Truck Stop: Barbara Pagarigan of the Bistro Box

“I love the creativity behind this new world,” says the sandwich and slider chef.

Posted by: Christopher Werner on Feb 08, 2012 at 09:00AM 1 Comments

The Bistro Box: sliders, sandwiches, and more.

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

When the economy spiraled downward and Barbara Pagarigan found herself without a job, she did as many have done and turned to trucks. “Loving the idea and excitement they were stirring up, I started checking them out,” says the Washington State native. “I love the creativity behind this new world and the ‘location, location, location’ factor, so I made the leap.”

Said leap was launching The Bistro Box, a trailer dedicated to sliders, sandwiches (including—awesomely—breakfast varieties), and Belgian-style frites. Pagarigan is most often found shilling in Renton but recently joined the pod at Microsoft. Here, she pulls over for a few questions.

What item sells out first? Our french dip: toasted baguette loaded with natural roast beef, horseradish sauce, and au jus—customers say they drink it to the last drop.

What else should I try? The OMG sliders (because they are OMG astonishingly delicious): kobe beef with peanut butter, thick crispy bacon, and pepper jelly.

Where do your recipes come from? They usually start with one key ingredient or flavor and emerge into a sandwich, spread, or entree. I consult the Flavor Bible by Karen Page and Andrew Dornenburg quite often for inspiration combining flavors and ingredients. The best items on our truck didn’t take long to develop, if I have to work on it too hard it isn’t going to come together.

What, if anything, would you like to change about the city’s new street food regulations? Even with the new regulations there are still a lot of hoops to go through: permission from business owners, restroom agreements within 200 feet. I’d like to see those loosened up.

When I’m not in my truck you can find me eating at… My dining room table.

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Tags: Street Food, Seattle Food Trucks, Truck Stop, The Bistro Box

Truck Stop: Cassandra Seaman of Fusion on the Run

“My recipes come from random corners of my brain,” says the surf girl preparing island-inspired fare.

Posted by: Christopher Werner on Jan 19, 2012 at 09:04AM 0 Comments

Cassandra Seaman, maker of fusion food on the run.

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Cassandra Seaman’s love for street food originates with the beaches of Hawaii. “This food truck would park where I surfed and had the best chili ever. I would come in from surfing hoping it would be there.”

Seaman, who split her childhood between the islands and Oregon, eventually settled in Portland. There she’d tango with Thai cuisine—“I fell in love with the flavors and ate at the cart Thai Sky every time I was downtown”—dabble in food service, and take up fitness training in 2002. Six years later she made the move here. But: “I could never stay away from Portland too long. I came down every weekend to help a close friend and check out the progress of the food cart of his dreams, a panini press.”

It was during one of those jaunts Seaman figured it time to indulge her own passion: cooking. The result is the island-inspired sandwich and taco slinger Fusion on the Run.

Here, Seaman pulls over for a few questions.

What item sells out first? The kalua pork tacos. They come with fresh chopped mango and pineapple salsa. We cook our pork for around 12 hours.

What else should I try? Our marinated short rib sandwich. No cut of meat has the flavor, texture, or tenderness that this cut of beef has. Our marinade was perfected over the year before we opened.

If you could park anywhere in the city, where would it be? Capitol Hill. I love the area and it makes me feel at home. It’s very saturated with amazing places to eat already—I haven’t followed through with getting a location there because there are already so many good options. Food trucks do best in locations where people need more options for lunch time.

Where do your recipes come from? From random corners of my brain. One of my favorite things as a kid was putting weird combinations of food together and it always somehow tasted good. I study a lot of recipes online and try out different combinations of things on my partner and friends at dinner parties

What item will you never reveal the recipe for? I will never tell anyone what my signature marinade has in it. We say to people that it is a mixture of soy sauce, garlic, and ginger but there are a few secret things we put in there. Also unless you work on the truck you will never know how we make our Surfer Sauce.

Biggest four-wheeled misadventure? On our first day we were heading to Georgetown. I had the truck parked in front of my house in West Seattle and two cars parked really close to me so I couldn’t get out. I ended up scraping the tires on the edge of the sidewalk and ripped three tires off of the wheel wells. Fifteen hundred dollars later we were still to our location on time.

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Tags: Street Food, Seattle Food Trucks, Truck Stop

Truck Stop: Reis Llaneza of the Box

The chef of the Asian fusion wagon says try the pork belly hum bao and chicken karaage.

Posted by: Christopher Werner on Jan 03, 2012 at 02:32PM 4 Comments

Reis Llaneza of The Box with his wife Joanna. They just had a baby girl, Khloe.

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Reis Llaneza of The Box was raised on the type of diet culture-deprived Midwesterners like myself could only dream of as a kid. “The centerpiece at every family get together was a table covered with foods like Japanese sushi, Chinese chow mein, Korean kimchi, and Hawaiian kalua pork,” recalls the Big Island native.

After attending culinary school and making the rounds at restaurants in Hawaii, Llaneza headed to the lower 48 with then-fiance Joanna in 2005. He would clock in at restaurants on the Eastside but it was while attending business classes that Llaneza had his eureka moment: rather than open his own place as planned, he’d showcase his flair for Asian fusion via four wheels. “I remember telling a friend of mine, ‘I don’t need a fancy place, just give me a box to cook and serve food.’ That was when the idea of opening a food truck hit me.”

Here, Llaneza pulls over for a few questions.

What item sells out first? We usually sell out of the pork belly hum bao: pork belly braised in the French tradition using Asian spices to highlight the richness of the meat. It is served on a Chinese steamed bun with American style coleslaw seasoned with sweet chili sauce found in Vietnamese cuisine.

What else should I try? Definitely the chicken karaage. Karaage is the Japanese style of deep frying, which produces a lighter, crispier texture—more like tempura than Southern style fried chicken. It is tossed in a homemade Asian-influenced sauce and served with steamed rice and a side of salad. It’s a delicious combination of sweet and savory and the salad offers a nice coolness to the hot chicken and rice.

Best part of the city relaxing street food regulations: It allows people to be more adventurous without having to spend a lot of cash.

If you could park anywhere in the city, where would it be? Somewhere near a park so families could come together and share a meal. Food has always been a way to connect with people, and I want my food to be enjoyed much like I remember enjoying meals with my family and friends.

Where do your recipes come from? Imagining what flavors would complement each other and what techniques would maximize the ingredients. I draw on my memories of comfort food and build from there.

What item will you never reveal the recipe for? I have no secret recipe, instead I use the technique my grandmother used: a little of this, a little of that until it’s perfect.

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Tags: Street Food, Seattle Food Trucks, Truck Stop

Truck Stop: Matt Pontious and Tyler Rebman of Bigfood

Their Sasquatch-themed mobile is one of the more notable newcomers.

Posted by: Christopher Werner on Dec 01, 2011 at 10:15AM 1 Comments

Matt Pontious and Tyler Rebman of Bigfood

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Matt Pontious and Tyler Rebman are lifelong chums. They grew up several doors down from each other in Rockford, Illinois and went to the same elementary school. Eventually Rebman would attend Chicago’s Kendall Culinary School, and Pontious the College of Architecture at Illinois Institute of Technology. Later they’d collaborate on a restaurant Rebman opened in the Windy City.

Both moved more here than a decade ago, and in August they rolled out their latest joint venture: Bigfood, a Caribbean-Indian kitchen riffing on the Northwest’s favorite anthropoid. “We started a food truck because we love the concept and it seemed like a great adventure.” Occasionally they lug in tow a massive (awesome) grill on which oysters or whole pigs are roasted; otherwise inspired flatbreads topped with braised meats and fresh slaw are the calling card.

Here, Pontious and Rebman pull over for a few questions.

What item must I try? The Yeti Beef—very unique flavors, and the dish we are most proud of.

If you could park anywhere in the city, where would it be? Inside any mall that would have us. Now that the weather has turned nobody wants to eat out in the rain.

Where do your recipes come from? The recipes we played with and tweaked over a year or so. Tyler had these ideas and we tested and tasted until we got them right. We are always evolving and trying to improve.

What would you still like to change about the new street food regulations? Allowing trucks to share or trade spots so long as each truck has at least one spot with the city.

Biggest four-wheeled misadventure? Probably the Chicken Wing Debacle of 2011. Tyler was working as a private chef for a vintage racecar team and we were invited to do a huge event at Pacific Raceways. This was our very first time running the truck. We were to serve wings and only wings at NHRA nationals. Upon speaking with them it was decided that we would need 7,000-ish wings for the three-day event. They didn’t want us to run out of food so we ordered 70 cases. To say concessions were slow that weekend is an understatement. Our generator overheated, we ran out of propane, and in the end we had more than 50 cases left over. We spent the following weeks cooking batches of wings to donate to St. James Cathedral to feed the homeless. Needless to say, not the best way to start off a new business.

When you’re not in the truck you’re eating at… Quinn’s, Maneki, or the Baranof.

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Tags: Street Food, Seattle Food Trucks, Truck Stop, Bigfood

Truck Stop: Paul and Tom Raney of Raney Brothers BBQ

“Our Cajun meatloaf grinder will make you do the happy dance,” say the siblings from Spokane.

Posted by: Christopher Werner on Nov 23, 2011 at 08:47AM 0 Comments

The BBQ bros, Paul and Tom Raney.

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Curbside barbecue is something we’re seeing more of, thanks in part to a pair of Spokane siblings with a wicked knack for slow-smoked meats.

Paul and Tom Raney grew up in eastern Washington but would call Seattle home at varying times, Paul after attending Washington State University, Tom after high school. Paul then spent three years bartending in Redondo Beach before shacking up here for good; his brother more recently returned.

Together they aspired to open a restaurant but like many stock portfolios that idea flatlined. “We looked for the right brick-and-mortar for nearly a year. Without being able to get a traditional loan through banks, credit unions, or the SBA, the only way to get things ‘rolling’ was via a mobile kitchen.”

In August their truck Raney Brothers BBQ debuted—unmistakable, with its chummy porcine logo flanking the side.

Here, Paul and Tom pull over the pig-mobile for a few questions.

What item sells out first? Pulled pork is our most requested. It’s hand pulled, not chopped.

What else should I try? Our Cajun meatloaf grinder. It is not a “hot, spicy” sandwich, but one with a great flavor. The spice combination in the grilled meatloaf and our homemade marinara sauce, topped with grilled onions and melted cheese on an artisan potato roll, will make you do the happy dance.

If you could park anywhere in the city, where would it be? We would love to have a location near the stadiums on Occidental before Seahawks, Mariners, and Sounders games.

Where do your recipes come from? Some come from family members, some we have developed on our own, and some from looking up recipes for a certain item then coming up with our own combination of what we think are the best parts.

What item will you never reveal the recipe for? Uncle Pauly’s Dry Rub. This we put on all of our smoked meats. It took Paul many years and a lot of trials (and money) to get it perfect.

Best part of the city relaxing street food regulations: Raney Brothers was the first truck to get approval to sell on a public street. The biggest benefit is knowing we have a spot waiting for us, we don’t have to waste time looking for a spot that would accommodate our big truck.

What would you still like to change about the regulations? The way the city has it right now is a huge gamble. You must find the exact location, apply for it, and if approved, pay for it up front including the full year of parking fees—without a trial period. I think the city would have a lot more trucks applying and paying for street space if they offered a two-to-four week trial to evaluate if the location is profitable.

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Tags: Street Food, Seattle Food Trucks, Truck Stop

Truck Stop: Damiana Merryweather of Damiana’s Blue Truck Special

“I guess a lot of guys are into women who can cook and drive a big truck.” The former politico shares lessons learned on the road.

Posted by: Christopher Werner on Nov 10, 2011 at 09:14AM 0 Comments

“Street food isn’t about parking in any specific location as much as it is about creating a space where I am.”

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Damiana Merryweather spent 15 years as a political strategist and lobbyist but it was while tending the butcher’s counter she felt she was really making a difference. “I worked in bars and restaurants in my early 20s. In 2009, I returned to the world of food and rediscovered how much I love genuine customer service and connecting people with great food.”

When it came time to hang up the apron Merryweather looked to onetime home Portland for inspiration. “Street food seemed like the natural way to combine the things I love most about food and building communities.”

In late July she rolled out Damiana’s Blue Truck Special. Ever since she’s been turning heads with her newfangled approaches to comfort food classics. And her big blue four-wheeler. “The funny thing is how many calls I get while I am out on the road. My phone number is right there on the side of the truck and I guess a lot of guys are into women who can cook and drive a big truck.”

Here, Merryweather pulls over (and puts down the phone) for a few questions.

What item sells out first? In the summer I couldn’t make the Jersey Boy Sub fast enough. With the seasons changing, I recently added a braised pork belly sandwich with a brown sugar glaze on a brioche roll, topped with a kale/apple/yogurt slaw. It has been a runaway success.

What else should I try? I am partial to the fried “bologna” sandwich inspired by a classic American comfort food: bologna and white bread. My version is made with mortadella, the Italian meat by which bologna is informed. I grill it up and serve it on a potato roll dressed with Dijon, orange marmalade, and arugula. It is the hardest sandwich for me to get people to try, but the one that is most enthusiastically embraced by those who try it.

Where do your recipes come from? I start with traditional comfort foods—meatloaf, bologna, grilled cheese—then think about how to make them both familiar and new.

Best part of the city relaxing street food regulations: It indicates a clear support for what we are trying to do and the value that we add as small businesses and what we can contribute to creating and engaging public spaces.

What would you still like to change about the regulations? The cost of establishing a street location is prohibitive for individual vendors. The construct is such that it is a big investment up front before you know if the location will be successful. If you guess wrong, then you have sunk a lot of time and money in a bad location. I would like to see more flexibility in how sites can be established.

When you’re not in the truck you’re eating at… Although we both make food for a living, on the rare day that my boyfriend and I have the day off together we enjoy cooking for each other and eating at home.

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Tags: Street Food, Seattle Food Trucks, Truck Stop, Damiana's Blue Truck Special

Truck Stop: A Chat with Lee Scott of Snout and Co.

The man hooking Seattle on mojo pork talks dream parking spots and “insane” black bean burgers.

Posted by: Christopher Werner on Nov 03, 2011 at 02:47PM 3 Comments

Lee Scott of Snout and Co., eying up the courthouse.

In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

It didn’t take long for Lee Scott to make a name for himself in the curbside community. Just a few weeks after the late August debut of his truck, Snout and Co., Scott was taking top titles at the Mobile Food Rodeo. Shortly after that he was filming with the Food Network show Eat St., where many a fan flocked to talk up his flavorful mojo pork.

That mojo pork is the type of grub Scott, a 15-year Seattle bar veteran, grew up on in Miami. “Food from the soul is what feeds the soul. Food should have a story. I love unlocking those recipes and sharing this food with people.” A lifelong cook, Scott years ago began honing his culinary game while working as a caterer, but it was in the fall of 2010 that things clicked. That’s when Scott decided to parlay his Cuban roots into a mobile business. “I wanted to cook food that I am passionate about—food with a bit of smoke and soul.”

Here, Scott pulls over for a few questions.

What item sells out first? The Cuban sandwich, followed by the barbecue pork and the Cuban bowl.

What else should I try? We have a cult following with our smoked serrano–black bean burger. It is a pretty insane mix with quinoa, water chestnuts, and beets.

If you could park anywhere in the city, where would it be? Definitely by the courthouse. That is the one area where people would gather and lean on the truck and forget about what’s going on inside the buildings and simply enjoy eating next to complete strangers. Seattle needs more of that, and is the exact reason I am doing what I’m doing.

Best part of the city relaxing street food regulations: Getting closer to an outdoor social dynamic. Food is a great way to make conversation happen. And bringing this food to different neighborhoods.

Any aspirations to expand or go brick-and-mortar? Having a truck with a kitchen dependent upon a generator and gas is crazy enough—you are either going to drop dead, go gray, or get off the truck eventually. I will always have a truck, but someday I want to drive away from my restaurant in it.

When you’re not in the truck you’re eating at… Ocho or La Isla

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Tags: Street Food, Seattle Food Trucks, Truck Stop