It’s with a heavy heart we announce that The Roasted Shallot Food Truck will no longer be serving on the streets of Phoenix. We’ve decided to focus our efforts on building a family and using our experience to help new food truckers in the area. To do this we have started ‘A to Z Food Truck Consultant’s’ with the goal of assisting new trucks in successfully launching their business. We’ve had a blast these past 2 years and are eagerly looking forward to the future! It has truly been a wonderful experience and we want to thank everyone who supported
One month ago today, The Roasted Shallot Food Truck was literally the hottest truck in Phoenix!! But thankfully the Phoenix Fire Department took care of that!! We had a fire break out in the walls of the truck on Friday the 13th about 30 minutes before we were scheduled to go on live TV outside Channel 12 news in downtown Phoenix. Luckily no one was hurt and the fire department was able to put it out before it spread to any other structures. We were prepping for the food truck Friday spot on AZ Midday when we noticed the intersection
As part of our strategy for total utilization and maximum sustainability, we compost our organic kitchen scraps. We’ve gotten to the point where our pile can no longer support the amount of ‘green’ material we produce and we need help getting it into the hands of those who can use it in their own gardens. If you know of anyone or any group that is composting on any size scale in need of some nutrient rich ‘greens’, please let us know! We’d love to get these scraps back into the ground rather than into a bag!
Kick off your fall season with the Local First “Certified Local” Fall Festival taking place on Saturday November 9th from 10am-4pm at 10 W Portland St. There will be 100+ local vendors onsite as well as live entertainment from local bands, a raffle, silent auction, a beer and wine garden and of course awesome gourmet food trucks! So take advantage of this opportunity to get out of the house, experience the great weather with friends and family and experience what your local community is up to!
First Friday is fast approaching and the Phoenix Theater is throwing their 2 day Grand Opening event for their Black Box Theatre! Come by 100 E McDowell Road on Friday night between 6-10pm to take part in all the festivities: Live music, open mic cabaret, door prizes and of course Gourmet Street Food! We will be there with Pita City Grill enjoying the beautiful November weather and havin’ a great time serving all of our First Friday Friends!
Come join us this Sunday Oct 13th at the Queen Creek Olive Mill to celebrate the first annual Olivepalooza! Enjoy live bands, cooking demonstrations, wine tastings and even a bocce ball tournament! Each truck will be featuring a dish highlighting one of the mills many fine products. We’ve chosen to put the olives and Meyer lemon olive oil on display by infusing them into the lemon quinoa used in our “Gazpacho’s Quinoa Salad”. Its a light and crisp combination of fresh veggies tossed in an avocado and cucumber emulsion, served over lemon and olive quinoa. Start your afternoon off with
Come check us out for our first service today in front of the Education Building in downtown Phoenix. We will be there from 11am til 1pm w/ Qup BBQ – rain or shine!
Check out our write up in the Phoenix New Times by Chow Bella
If you’ve never heard of Local First Arizona, you should check it out!!! It’s the largest local coalition in the country with over 1300 members! We just became members ourselves and within our first meeting we were grateful to be a part of something so wonderful! We became inspired as we listened to the founder, Kimber Lanning, speak about supporting our local businesses and celebrating our community. We learned that if you spend $100 with local businesses; $42 remains in the state vs. the same $100 spent at a chain, only $13 stays in the state!!! It’s becoming apparent that
One of the most important ingredients needed to make any great dish is freshness. When it comes to food, the fresher the better! That means working with local farmers and other purveyors to get what we need within days of when it was harvested or made rather than weeks. This is why we have crafted our menu to be flexible with the seasons in order to always be working with the best products possible. A sweet potato turkey burger made with serrano peppers one week might change to a butternut squash turkey burger made with red chilies the next. The