Beep, beep! Make room for food mobiles
Gourmet food hits the street

Right now, it's easy to count the number of street food vendors in town. We're still walking on eggshells mouthing the words "street food" because of regulations. This is Seattle, not New York, Los Angeles or Portland. Where quantity lacks, quality triumphs—hello, locally sourced beef burger with bacon jam, braised pork belly taco and slow cooked pulled pork sandwich. Slowly but surely our beloved city is putting food back in the streets—from mom-and-pop taco trucks to shiny gourmet kitchen mobiles, each one unique, affordable and satisfying the appetites of hungry foodies.

Meet the pig, the truk and the cuisine all up in your curb

Maximus Minimus
The truck is hard to miss. "It looks like an urban assault pig," describes owner Kurt Beecher Dammeier of Sugar Mountain (Beecher's Handmade Cheese, Bennett's Pure Food Bistro and Pasta & Co.). "I had a very distinct idea how I wanted the truck to look— warrior-like, fitting for its name." Maximus is a moniker he gave his son Max, a spunky soon-to-be teenager. Minimus sounded good with it.

Photo courtesy of Maximus Minimus

Their menu is simple: choose from pulled pork sandwich ($5.46)—pork shoulders rubbed with their signature rub— or vegetarian sandwich (same price) made with roasted fennel, onions and barley, then pick your sauce: Maximus (on the spicy side; tomato, beer and hot chili baste) or Minimus (slightly sweet; tamarind, vinegar and variety of sweetness--honey, molasses, sugar and pineapple juice). For a heartier meal, sides include Beecher's Flagship cheese, slaw and vegetable chips (red and golden beets, carrots, potatoes, jalapenos and green beans).

Like other food trucks around the country, Maximus Minimus relies on Twitter and Facebook to communicate with their customers. "Through social media, we attracted foodies the first few days. It was amazing how fast it all happened," says Kurt. But the instant popularity has its drawback— now everyone is a critic. "In the past, you have to wait three to four months to get reviewed. It gives you a chance to get on your game, work your service recipe and make sure your food is good," adds Kurt. "Now feedback and ratings happen so fast. It can be brutal to have your reputation ripped apart in two days. You have to be ready."

Find the pig: http://www.maximus-minimus.com/pigpen.php
On Twitter: http://twitter.com/somepigseattle

Marination Mobile
"There's something about street food that really attracted both of us," says Kamala Saxton, co-owner of Marination Mobile with partner Roz Edison. "We wanted to do something different with our professions and introduce Seattle to Korean and Hawaiian food."

Photo courtesy of Marination Mobile

Enter Marination Mobile, Seattle's saucy food truck. Marination tickles the palate with Korean and Hawaiian flavors by offering savory tacos ($2) stuffed with sexy tofu— seared cubes of tofu covered with tangy slaw (it is very sexy indeed), sweet and sour kalbi short ribs, spicy pork (a spin on the classic bulgogi) and miso ginger chicken. Tasty choices also include aloha sliders filled with kalua pig— Hawaiian-style, slow roasted shredded pork ($2), kimchi rice bowl topped with egg sunny-side up ($5), kalua quesadilla ($5) and the iconic spam musubi— spam and rice wrapped in seaweed ($2).

"These are all the foods I've been marinating and cooking for years," says Kamala, who is of Korean, Hawaiian and Filipino descent. "We want to show that quality cuisine can be had on a curb."

Kamala and Roz are very hands-on with Marination Mobile from driving the glossy truck, taking food orders, working in the kitchen and "talking story" with the regulars. "We like interacting with people. With a food truck, you see the people you serve."

With the wheels on the truck spinning round and round, online is the best place to chase Marination. Through Twitter, you can get live updates; find out where they are and where they will be next.

Rain or shine, Marination Mobile and the food truck community are here to stay, Kamala adds. "Seattle has learned its lesson from Portland's vibrant street food community. People are drawn to eating good food in the street."

Find the curb: http://www.marinationmobile.com
On Twitter: http://twitter.com/somepigseattle

Tako Truk
That's right, tako like the octopus and truk with no c. Tako Truk is a "summer of love" project for Cormac Mahoney (self-taught chef with a stellar list of restaurants under his belt from Tom Douglas Restaurants, Sitka and Spruce, Vios Café and Marjorie) and Bryan Jarr, a former public relations specialist.

Tako Truk is not a restaurant, it's not a cart, nor a food truck, but sure qualifies being mobile. "Think of us as a to-go window. We're at the door. People come from the Zoo Tavern, sit and chat. Some people take the food home, or stand around and eat food on top of the newspaper box," says Bryan.

Operating as a walk-up window at 14 Carrot Cafe in Eastlake, Tako Truk fills a late-night need in the neighborhood. "The concept is more about the corner. Street food is great, but there has to be a street scene and then the food shows up," says Cormac. "We're trying to make the scene through the food. We have occasional guest DJs and speakers outside. We want people to hang out in the streets and enjoy."

The menu changes every Thursday for the weekend. Chef Cormac creates exquisite masterpieces with playful names like "coco piggy" (pork belly braised in coconut water) and "meat and potatoes" (beef brisket and tongue with French fries) for $5 or less. The octopus taco with its namesake is sublime and not to be missed. Oxtail soup, beef tamale, Filipino-style chicken adobo, fried plantains with black beans and pineapple salsa has also made an appearance on the chalkboard.

"The food is good and is novelty," says Cormac. "We're not trying to be fusion, Mexican or Asian. This is Eastlake."

Weekly menus are posted on Twitter and Facebook, and they tweet when items are "86'd." "We're using Twitter as a time clock. We post when we're open, when food runs out (86) and when we're done," says Cormac.

Cormac and Bryan will determine if Tako Truk will continue after Daylight Savings Time ends. It is a summer of love adventure after all.

Perhaps we can beg them to stay. Ask to have the love keep on keepin' on—in the fall, winter, then spring, and when next summer comes, let the cycle of love continue again.

Where to find them: Walk-up at 14 Carrot Cafe, 2305 Eastlake Ave E. Thursday-Saturday, 6 p.m.-12 a.m.
Website: http://takotruk.com
On Twitter: http://twitter.com/takotruk

Skillet on the Eastside, walk-up window and Seattle Street Food Market
Skillet owner and executive chef Josh Henderson has a full plate: a daily Airstreamer in Seattle, second one on the Eastside, and a walk-up window in downtown Seattle on 4^th & Main. Since January 2008, Skillet— Seattle's first gourmet mobile— has been filling our bellies with seasonal, locally- sourced, bistro-style food like their Oregon natural beef burger with Cambozola cheese, arugula and bacon jam; skirt steak sandwich with chimichurri sauce; and poutine with cheddar, gravy and herbs.

"We're not street food in as much as we just serve food on the street," says Josh. "The food we serve can be a dish in a lot of restaurants."

Another project in the works is the Seattle Street Food Market launching its trial run every weekend in August and September in South Lake Union. The Street Food Market plans to showcase 10-12 artisan vendors with some of Seattle's notable chefs on the bill. For $3-$7, frugal epicureans can savor fresh donuts, falafel, oysters, cheese and charcuterie outdoors. A beer garden and entertainment will also be on site.

"The Street Food Market will feature high quality artisan vendors that are doing very cool stuff," says Josh, who is organizing what would become a yearly May-October affair with Gabriel Claycamp of The Swinery and the late Culinary Communion. Josh adds, "My hope is when people go there, they will know whatever they get, it's going to be good."

Follow the Airstreamer: http://www.skilletstreetfood.com/
On Twitter: http://twitter.com/skilletstfood
Seattle Street Food Market: On Pontius Avenue N, between Mercer & Republican Streets in South Lake Union. Tentative hours: Friday, 3 p.m.-11 p.m.; Saturday, 2 p.m.-11 p.m.; Sunday, 11 a.m.-6 p.m. http://seattlestreetfood.blogspot.com/

Emerald Night Market
In spring 2010, Tam Nguyen of Tamarind Tree and Long Provincial Vietnamese will launch the ambitious Emerald Night Market—an indoor marketplace with outdoor feel, inside Pacific Rim Center in Chinatown-International District.

Rendering courtesy of Emerald Night Market

Open 7 days a week, until 2 a.m. on the weekends, the Night Market will feature 18 food carts, five food kiosks and 20 retail spaces.

"It will feel like you're walking in Asia at night," says Tam. "There's a need for a night market in Seattle. It will be modern, clean and well maintained."

Authentic meals will be served in the style of mom's cooking. Look forward to dumplings, satays and other Singaporean-style street food, Korean barbeque, Vietnamese noodle soup and Taiwanese sausages, alongside an artisan tea and Vietnamese coffee house, bakery serving bánh mì and Parisian-style pastries, restaurant and lounge, as well as a bookstore.

Price will range from $5-$7, with each food vendor focusing on one or two specialty items.

"We want each vendor to offer their traditional family recipe or something they cook particularly well," says Fu-Shen Chang, vice president of business development and owner of the late Qube. "People will deal directly with owners who are passionate about their product."

Website: http://www.emeraldnightmarket.com/
On Twitter: http://twitter.com/nightmarket

New truck on the block: Parfait
This ice cream parlor on wheels handcrafts all products using fresh ingredients from local farms and organic producers. Tempting flavors include butter toffee crunch, fresh mint stracciatella, Northwest hazelnut and Meyer lemon bar. Even the waffle cones are organic.

Get the scoop: http://parfait-icecream.com/locations.html
On Twitter: http://twitter.com/ParfaitIceCream

Other street food venues to check out:
Hallava Falafel: When in Georgetown, look for the yellow truck. Rick Baker offers Georgetown denizens and commuters alike generous portions of falafel joined with beautiful beet salad, pickled vegetables and homemade tzatziki sauce. Shwarma for meat eaters and a vegan option are available. 5825 Airport Way S in Georgetown. http://www.myspace.com/hallava
Pike Street Fish Fry: Lightly battered fresh seafood and fries with flavorful sauces make mouths water on Capitol Hill. The deep fried lemon slice that comes with the order will make you want more. Ask to have the fresh catch in a sandwich and pair with beer or wine and it's a perfect meal. 925 E Pike Street. http://pikestreetfishfry.blogspot.com/
Taco Gringos: Adventurous taco fillings have included beef tongue, rabbit meat, alligator and frog legs. Fear not vegetarians, veggie alternative is on hand.1510 E Olive Way on Capitol Hill. http://tacogringos.com/
Rancho Bravo: Find simple yet authentic tacos from fish, chicken, beef and pork. Try the tripe or tongue if feeling frisky. These truck folk now have a brick and mortar location at 1001 E Pine Street on Capitol Hill. http://www.myspace.com/ranchobravotacos

Joann Natalia Aquino/August-September 2009

Joann Natalia Aquino is a freelance writer covering food and wine, lifestyle, travel, fashion and the arts. She can be reached at missaquino@gmail.com.