You see them more and more. They pop up at special events, urban curbsides, at farmers markets and even on vacant lots. Food trucks! These microcosmic rolling restaurants elevate our grab-and-go dining choices far above the “will you have fries with that” level.

Food trucks pair naturally with outdoor celebrations and adult beverage purveyors. Many also cater at private events.

The website calendar of The Uproot Pie Co. of Union details dozens of public events in June through September, from Pizza Nights at Oyster River Wine Growers in Warren, to the Oxbow and Lake St. George breweries, and three Food Truck Fridays at Downeast Magazine in Rockport. Events often include music and a cash bar. Owner Jessica Shepard is adding a second oven to meet growing demand for catering private events. Consult the Uproot Pie Co. calendar at www.theuprootpieco.com, or telephone 370-1568 for catering information and event dates and details.

Much of the menu at Papa’s Roadhouse is “food from my travels in the United States and overseas,” says chef/owner Richard O’Brien. Look for his truck at the Cumberland Vintage Road Show in mid-June, the Greater Gardiner River Festival on Saturday, June 23, and at the Gardiner stop of the Great Race on Tuesday, June 26. Papa’s also partners with Craft Beer Cellar in Gardiner at 4:00 p.m. beer tastings on three Fridays monthly. Papa’s Roadhouse is a part of Pangea Catering, 39 Washington Avenue in Gardiner. They also cater private events. For more information, please consult their website at www.Papa’sRoadhouse.com or telephone 592-4737.

Spiro & Company plans to add a food truck to their Belgrade Lakes catering service soon. In the meantime, sample their “very Greek” menu while relaxing at Spiro’s picnic tables at 78 Main Street in Belgrade Lakes. Organic, always fresh ingredients blend to create the treasured recipes in Yia Yia’s family cookbook to bring authentic Greek specialties such as spanakopita, dolmathes and baklava to table. Or, order a pita party for pickup. For more information, please consult their website at www.spiroandcompany.com or telephone Lori Yotides at 441-2103.

Rolling Fatties (yep, that’s really the name) plans to participate in Kingfield area events in addition to operating their seasonal brick-and mortar restaurant. Look for their food truck (actually a 1974 Airstream Argosy) on June 30 at the Kingfield Pops, July 14 at the Carrabassett Backcountry Cycle Challenge in Carrabassett Valley and September 9 and 30 at Kingfield’s Blues in the Barn. The restaurant is open Thursdays through Sundays through summer at 268 Main Street in Kingfield. Consult www.rollingfatties.com, telephone Polly MacMichael at 399-9246 or email polly@rollingfatties.com for more information.

Newly opened Sheba’s Wicked Kitchen, tucked away at 822 Kennedy Memorial Drive in Oakland, will remain stationery for this year. Owner Sheila Iveson cooks up two tacos, two sliders and two poutines (variations on the classic Canadian combination of french fries, gravy and cheese curds) plus a Blue Plate Special like lobster mac and cheese or shrimp and grits each day. Ingredients differ weekly but are fresh and locally sourced whenever possible. Her goal is a taco with a “little bit more of a sophisticated taste than your average taco.” Iveson recommends checking Facebook for up-to-the-minute menu items and for catering information. Picnic tables with umbrellas and a spacious parking area make either to-go or onsite dining easy.

Sheba’s business hours are Wednesday through Saturday, 10:30 a.m. to 3p.m. and Friday and Saturday evenings until 8 p.m. For more information consult @wickedshebas on Facebook or telephone 465-6356.

As fun as food trucks are, they’re not necessarily the same as traditional caterers. More traditional catering companies often offer services that include setting the tables, procuring rentals and service staff to bus tables. It’s a good idea to discuss these questions with your food truck vendor:
Who will provide plates, utensils, napkins, etc.?
If renting dishware and glassware from an outside source, who will set the tables?
Who will provide salt/pepper shakers? Will they come filled?
Do you provide passed hors d’oeuvres?
Do you provide service staff to bus during cocktail hour and dinner?
Who is responsible for trash? Will they bring trash cans? Will they take trash with them?
Who is responsible for clean-up and taking down tables and chairs, etc.?
Settle all the details, and then have a wonderful celebration!

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