Yellow Belly Food Truck Serves Benefit Brunch

Promise of Peace Pop UP Brunch & Holiday Bazaar

December 1, 2012 from 10 AM – 1 PM

7446 East Grand, Dallas, TX


On December 1, 2012, you have an opportunity for a unique food truck experience AND you have a chance to support a deserving community organization, Promise of Peace.  This is one of those ‘feel good’ opportunities you don’t want to miss.  Mark your calendar now and plan to come out for a special brunch menu from Yellow Belly Food Truck.



Blueberry Pancakes (for the kiddos)

Candied Bacon Pancakes / Vermont Maple Syrup

Breakfast Tostada

Warm Apple Cider (house-made)


* This exclusive POP menu, which includes freshness from the garden, is subject to slight changes.  Great food guaranteed!

This is not your typical food truck event.  It’s not about the food truck this time.  It’s not about Chef Jason Tolleson and his partners, Nathaniel Short and Matt Sanders, giving back to a great community cause.  It’s about supporting a cause that makes East Dallas a better place to live and the volunteers who give their time and themselves to make a difference.

In addition to the special brunch by Yellow Belly, there are lots more reasons to come out.  There will be a free Winter Garden Class by Josh of Redenta’s Garden, a fabulous Holiday Bazaar with items made by local artists, even complimentary wine at noon.

I’ll be there.  I hope I see you there, too!  Mark your calendars now and invite your friends.  The forecast is for great Texas fall day!


Promise of Peace Is a non-profit group that is working to bring the neighborhoods of East Dallas together through horticulture, environmental and nutritional experiences.  In plain language, they’re seeking to improve the lives of children by teaching gardening, good eating habits and cooking skills.  This volunteer community of compassionate child-advocates seeks to increase high school completion rates and healthy lifestyles.  The Promise of Peace Garden, a community garden started on a vacant lot to teach people how to grow their own food, celebrated its 3rd anniversary on November 3, 2012.


Disappointing Turnout for Lake Highlands Good Eats Food Truck Event


Dozens Turn Away Due to Admission Charge

Following a wildly successful inaugural Lake Highlands StrEATs food truck event last June, the follow-up event on Saturday, November 24th, was a disappointment:

An hour into the event the question on everybody’s mind was, “Where are the people?”
  • It was a disappointment to Lake Highlands Branding Committee, a volunteer group who partnered with U.S. Food Trucks to host the LH Good Eats food truck event as a fundraiser to support the community branding initiative and to bring the community together.
  • It was a disappointment to the attendees since small crowds simply did not generate the electricity or excitement of the huge, community picnic atmosphere that permeated the first event.
  • It was a disappointment to the participating trucks that came out to support U.S. Food Trucks, a participating sponsor and organizer for the event, that crowds were too small to cover costs.
  • It was even more disappointing that dozens of would be attendees turned away at the gate rather than pay an admission fee.

Yes, considering most food truck events draw hundreds or thousands of hungry attendees, it is significant that dozens of would be attendees refused to pay the admission fee.  In fairness, the fee was included on the Event flyers that were circulated.  Don’t misunderstand me, the fee was not the problem, as hundreds willingly paid it at the first LH event.

It’s just not clear how widely the flyers were circulated as promotion for the event was apparently limited.  Unlike the first event, food truck owners paid to participate in the event with the understanding that a portion of the fee would be used to advertise the event.  Now, some truck owners are wondering what they got for the fee.

How ironic that on Small Business Saturday, business was so poor for the small business truck owners who honored their relationship with U.S. Food Trucks to support a community fundraiser.  And how disappointing that First Bite Gourmet chose LH Good Eats as their Dallas debut, hoping for a big day; not for themselves but because profits from Saturday would be used to feed the homeless and hungry on Sunday.


Three_Lions_Bangers & Mash

Three Lions – Dallas


Three Lions – Two English Blokes – One Common Mission


Starting a food truck is hard.  Transforming a food truck into something totally different is harder.  And making the transition successfully is really, really hard.   But for brothers Cameron and Scott Bonfield, it’s really about being true to their heritage.  So that makes it all a labor of love and worth it all.

The transition from Taco Truck to English cuisine began when they started offering more traditional English fare along with the South African spiced tacos and the response was positive.  So about eight months ago, they decided to start over completely.  A few months later the Three Men and a Taco truck has fully morphed into Three Lions.  A big part of the mission is educating the colonies on what constitutes proper English fare.

The cuisine confusion from early menus wasn’t really helped by the Carolina BBQ Pulled Pork Sliders, but people loved them and bought them like crazy.  I mean, an American BBQ slider held over from the taco truck — how is that English?  I may have been confused by their spot on the menu but I’m really happy they made it possible for the rest of the menu to develop and mature.  Scott Bonfield explains that they were very popular and their sales kept Three Lions afloat long enough to develop the rest of the menu.  The Carolina Sliders have now taken their place in the past.

The Carolina BBQ Pulled Pork Slider helped finance the transition to Three Lions British inspired menu.


During the sweltering Dallas summer, they introduced Gazpacho, a chilled vegetable soup.  Bursting with flavor and tantalizing with a variety of textures, I wasn’t fully convinced this was English fare but it went down really, really nice on a hot summer day.  Besides, Spain is a lot closer to England than the Carolinas!

Gazpacho – Cooled tomatoey goodness and crunchy veggies


Another cool option during the hot summer months is the Shrimp Salad Roll.  Chilled tiny brine shrimp in abundance mixed with sliced cucumbers in a spicy cream sauce resting on a toasted bun.

Shrimp Salad Roll


But if you’ve visited Three Lions more recently, the menu continues to evolve and mature into the vision pursued by the Bonfield brothers.  The first truly English item on the menu is the Meat Pie.  Meat Pies are a British basic, pretty much the equivalent of the burger in America.  Sandwich ground beef and a really savory gravy between a shortcake pastry crust (a little thicker and denser) and a puff pastry ‘lid’ (light and fluffy), and you have a perfect no utensils required dish.

If you’re looking for a way to dip your toe in the water, then the Bacon Butty is the perfect little morsel to try.  Bacon and ham with all kinds of deliciousness is sandwiched between a flour roll.  It looks like a breakfast sandwich but it’s a great little treat anytime!

Bacon Butty


Everybody knows that Fish & Chips is English and this traditional dish landed on the menu as soon as they could figure out how to get the prep time for the gigantic wild Atlantic Cod filet battered in Heineken Beer batter down to an acceptable ticket time.  The fish is served with tartar sauce and paired up with Chips (that’s fries to us Americans).  It still takes longer than other choices but it’s worth the wait.

Fish & Chips

Three Lions keeps raising the bar and introducing new English options.  If you haven’t tried the Chicken Bacon Pie, you have no idea what you are missing.   Kissin’ cousin to the Meat Pie, but even more stuffed, you get the same shortcake pastry crust that’s a full 2-1/2 inches deep filled with roasted chicken, peas, carrots, and BACON all in a cream sauce.   Apparently, even the British know that everything is better with BACON!

Three Lions Chicken Bacon Pie


At the opening of Klyde Warren Park, Three Lions introduced their Bangers & Mash.  A fat, savory sausage rests atop a bed of seasoned creamy mashed potatoes smothered in spicy gravy.  If your idea of British food is all hearty but bland, you’re gonna want to sink your teeth into this Bangers & Mash.  It’s royal!

Bangers and Mash


In a food culture where global food is the norm, Three Lions brings yet another cultural cuisine experience to food truck dining.  Scott says there’s a surprisingly large group of British ex-pats living in Dallas and they’ve embraced Three Lions as a bit of home.  But don’t be fooled, there’s a bit of Texas in the hearts of Cameron and Scott Bonfield and we should all embrace the British cuisine experience of Three Lions.


If you want to give some British food a go, then look up Three Lions on Facebook or Twitter to see where they’re setting up today.


Thanksgiving_2012_Meal 1 v2

Thanksgiving – Food Truck Style

This is about a dream I had. The entire Thanksgiving meal, all from food trucks. Is it crazy?  Sure, but when you have a dream, why not make it come true?  So this is our Thanksgiving Day Meal at the Food Truck Connection house. I did dress it up by putting it all on serving dishes. We ate with real plates and silverware.

I think the photos say it all….



Yellow Belly – Flying Swine


Easy Slider – Classic Slider


Good Karma – Pan Ramen Noodles


Gepetto’s – Meat Pizza
Nammi – Banh Mi
Ssahm – Beef Tacos


Yellow Belly – Yellow Tomato Salad


Pompeii – Arancini


Three Lions – Bacon Chicken Pie


Cool Haus – Pumpkin Pie Milkshake
Cajun Tailgators – Beignets


The Bomb – Pumpkin Fried Pies
Cool Haus – Pumpkin Pie Milkshake


Rock Star Bakeshop – Whoopie Pies


A special thanks to all the trucks that packaged my food so it would not be wilted, melted, or just plain ugly before I could serve it up.

The Menu

Yellow Tomato Salad – Yellow Belly Truck

Beer Cheese Soup – Yellow Belly Truck

Arancini – Pompeii

Pan Ramen Noodles – Good Karma Kitchen

Chicken Bacon Pie – Three Lions

Flying Swine – Yellow Belly Truck

Banh Mi – NAMMI

Beef Korean Tacos – Ssahm BBQ

Classic Sliders – Easy Slider

Pizza – Gepetto’s


Pumpkin Fried Pies – The Bomb

Beignets – Cajun Tailgators

Whoopie Pies – Rockstar Bakeshop

Pumpkin Pie Milkshake – Cool Haus

I wish I’d come up with the idea sooner; not just 3 days before Thanksgiving! There we so many more trucks that I wanted to include but due to timing, availability and my table not being large enough, I had to make some compromises.  Compromises?  Yes, but sacrifices, NO!


Happy Thanksgiving


Food Truck Connection


Contributed by Janice Eddington

For a Thanksgiving tribute to Food Trucks, read Seven Reasons I’m Thankful For Food Trucks.


Trucks for Tots 12-8-12

Why Trucks for Tots is Important

DFW Trucks Rally to Support Toys for Tots

Black Friday is the peak of holiday season commercialism.  Small business Saturday is a plug for the little guy.  But the annual Toys for Tots Program brings us back to the heart and soul of the season.  This year Dallas and Fort Worth Food trucks are rallying to support this wonderful cause with the first, and hopefully annual, Trucks for Tots Benefit Event to support Toys for Tots.  In a year of unprecedented natural catastrophes and economic hardship for a huge part of our society, gift giving in many families is going to be limited; far more limited than before and more families than ever will be forced to choose between necessities and gifts.  That’s why this year, more than ever, Toys for Tots is so important.

The Trucks for Tots Event to Benefit Toys for Tots is already getting widespread media promotion and just as much attention on social media like Twitter, Facebook and other internet postings.  It’s my great honor to put out my own notice in support of the efforts being made by our food trucks but more importantly, because there is no reward greater than bringing joy into a little person’s life at Christmas and the comfort it gives the parent who bask in the happiness that Christmas brings to the young and the innocent.

Please, mark your calendars now for December 8, 2012.

Make plans to be a part of this worthy cause.



25 Food Trucks Come Together in Deep Ellum on December 8th for Charity Event
DALLAS, TX- On Saturday December 8, 2012 from 11:00am-7:00pm, 25 Dallas and Fort Worth food trucks are gathering at the corner of Elm St. and Gaston Ave in Deep Ellum (2505 Elm Street, Dallas, TX) for a massive toy drive for the Dallas-Fort Worth Chapter of Toys for Tots. Over 20 United States Marines will be on hand to take toy donations and guests are encouraged to bring a new, unwrapped toy for a needy child. Pictures with Santa will be available in addition to live music, bounce houses, and over 50 vendors for holiday shopping.
In partnership with local schools including W.E. Greiner Exploratory Arts Academy and Lincoln High School, students will be encouraged to collect toys and bring them to the event with their family. There will also be a performance by the Lincoln High School Tiger Marching Band. Over 25 confirmed food trucks will be on-site including Rock & Roll Tacos, Rockstar Bakeshop, Easy Slider Truck, Ssahm BBQ, Gepetto’s Pizza, Three Lions, The Gastro Bomber and more.
Guests are encouraged to ride the DART Green Line and get off at the Deep Ellum Station, which is across the street from the event. Guests coming from North Dallas can ride any line into downtown and transfer to the Green Line without worrying about the hassle of parking. This event is brought to you by DFW Food Truck Group, Dallas Area Rapid Transit, Deep Ellum Outdoor Market and other local sponsors.
About Toys for Tots: The mission of the U. S. Marine Corps Reserve Toys for Tots Program is to collect new, unwrapped toys during October, November and December each year, and distribute those toys as Christmas gifts to less fortunate children in the community in which the campaign is conducted. The U. S. Marine Corps Reserve Toys for Tots Program is directed by the Commander, Marine Forces Reserve, with the assistance of his staff, from the Marine Forces Reserve Headquarters in New Orleans, Louisiana. The Marine Toys for Tots Foundation, an IRS recognized 501(c)(3) not-for-profit charity, is the authorized fundraising and support organization for the Toys for Tots Program. The Foundation provides the funding and support needed for successful annual toy collection and distribution campaigns. The Foundation staff is headquartered in the Cooper Center located just outside the main gate of Marine Corps Base, Quantico, Virginia, about 35 miles south of Washington, DC. Local campaigns are conducted annually in over 700 communities covering all 50 states, the District of Columbia and Puerto Rico. The Commander, Marine Forces Reserve has under his command 163 Reserve Units located in 47 states. To cover all 50 states and more communities in each state, the Marine Toys for Tots Foundation selects Marine Corps League Detachments and Local Community Organizations (generally veteran Marines) located in communities without a Marine Reserve Center, to conduct Toys for Tots campaigns as part of the overall U.S. Marine Corps Reserve Toys for Tots Program.

For more information visit

About DFW Food Truck Group: DFW Food Truck Group is a community-based promotions group made up of local, independent food truck owners and operators working together to promote awareness of the local food truck scene and food truck events in the Dallas-Ft. Worth metroplex. For more information, please visit

Seven Reasons I’m Thankful For Food Trucks

Thanksgiving is a time to reflect and recognize the things for which we are thankful.  I’m thankful for the same things that many of you are – family and friends, good health, a (good) job and the freedoms allowed by living in the United States.  At the risk of sounding superficial, I’m also thankful that food trucks became a part of my life this year.  Read on and I think you’ll agree that there are many reasons it’s not superficial at all.

I’m thankful for the new friends I’ve made, both near and far.  I never go to a food truck and not come away feeling better than when I arrived.  The long, grueling hours required of anyone working on a food truck doesn’t stop them from greeting me with a smile, a friendly greeting and always a ‘Thank You for coming!”  These entrepreneurs share a common characteristic with all small business owners – it is a labor of love and the enthusiasm is infectious.  And that enthusiasm and friendliness is mirrored by the patrons who reach out to people they’ve never met before to ask questions and share opinions.


I’m thankful for the exposure to new foods and the chance to enjoy old favorites re-imagined and reinvented by the creative chefs.  The options cross cultural lines that circle the globe and creatively re-imagine American classics closer to home.  I’ve learned that Vegan/Vegetarian can be so good you don’t miss the meat, that tacos come in as many varieties as there are countries, that gourmet is not restricted to fancy restaurants and that even hot dogs and burgers can go really upscale with creative toppings.  And speaking of upscale, who would ever believe you could get sushi, escargot and steamed dumplings or pizza cooked fresh, in creative and classic styles, from a truck.  Desserts range from Whoopie Pies to classic cream & fruit pies (sometimes with a surprising hot pepper kick) to fried pies (including an unbelievable Guacamole pie!), shaved ice (even in an adult versions), cupcakes galore and more flavors of Cool Haus ice cream than I can name.  But it’s true, I had all this and more!  Who wouldn’t be thankful?


I’m thankful for the generosity and community support demonstrated by the food truck community.  It reminds me of the importance of giving and helping those less fortunate than ourselves.  I’ve seen food trucks become the featured attraction at fundraisers for charities and churches, schools and youth sports leagues.  In addition to contributing time and a generous percentage of their sales (not profits), truck owners often donate 100% of their tips (and sometimes 100% of their sales!) to the sponsoring organization.   Some local trucks always donate their tips to a cause near and dear to them. And when sales are not as good as anticipated, the excess food is taken to local food banks to share with those less fortunate.

Reaching out beyond local communities, DFW food trucks generously donated tips and/or a percentage of sales to support aid for the victims of Superstorm Sandy.  Local governments in the Northeast embraced the offer to help extended by food trucks in the hard hit areas that resulted in thousands of meals being delivered to victims of Sandy.  Many of our own food trucks filled the need for meals and bottled drinks following the 2012 tornadoes in the DFW metroplex.  And sadly, some trucks who tried to help were prohibited by local government who hid behind archaic regulations and would not make an exception, even in such an exceptional situation.  I pray these cities will see the bigger picture should (or given Texas weather, when) catastrophe strikes our community again.


I’m thankful for all of the new trucks that came to Dallas/Fort Worth.  At the same time, I’m saddened by the retiring of other trucks. I’m thankful for the trucks I found before they were gone.  They’ll be missed but I wish them all success and happiness wherever life takes them.

I’m thankful for the regulations faced by food truck owners, but not all of them.   I’m confused by regulations that give preferential protection to brick and mortar restaurants and relegate food trucks to second-class status.  I wonder how this can be considering the history of America, and the American Dream, that reveres the entrepreneur who sees a niche and fills it.  At the same time, I embrace the regulations that recognize a gourmet food truck is truly a restaurant on wheels.  I want food trucks to be inspected for health and safety like any other restaurant.  These regulations not only put everyone on a level playing field, it gives credibility to the truck and removes any fear about safety in their product.  I’m constantly amazed at how obstacles are met with creative solutions by food truck operators who fight traffic, bias, regulation, breakdown and the weather to bring their food to the people.


I’m thankful for living in a country where people who have a dream can actually make that dream come true.  This country was built by the blood, sweat and tears of people willing to take risks to achieve their dreams.  These food truck entrepreneurs remind me of how we became a great country and, despite the interference of politics and politicians, how we can once again return to the prosperity we enjoyed when small, local business was the core strength on which this country was built.


Finally, I’m thankful for the chance to give something back to the food truck community.  This website is a labor of love for me.  I’m thankful for the opportunity to share my experience and to spread the word.  I’m thankful for each and every person who visits Food Truck Connection and even more thankful when they pass the articles on to their friends and followers.  I’m thankful for the opportunity to encourage my readers to try the food truck experience.  I’m thankful when I convince someone that’s staring at a menu, a little hesitant to try something new, and my encouragement gives them the courage to give it a go.

I’m thankful that I can be a part of the food truck community.  It’s a really nice place to live.

For a photo documentary of our totally Food Truck Thanksgiving meal, check out Thanksgiving – Food Truck Style.




Lucky Ducky Dogs – Dallas



Just when you think that the last thing Dallas needs is another hot dog/sausage truck, some guy (that would be Marshall Hays) comes along and gets the idea he can do it better! :)

After reading the menu we went for the gold.  I am still trying to figure out how you go from car wash to food truck owner, but Marshall has done it well. As we were sitting in the back of our Jeep eating our dogs, Marshall had a break and came to check out what we thought about his food. Marshall had no idea who I was, he was checking with everyone who had ordered from him. And other than biting into the Obnoxious Dog of the Day and the egg yoke squirting out, I could offer him no suggestions of how to make it better. That would be because he got it right. I don’t think you could squeeze another ingredient on any of these dogs. Unique, great tasting, an adventure with an accent on taste.


One Lucky Ducky Meal


Fresh bread baked every day and Gourmet meats make for great dogs. Sorry guys, classic dogs are fine for the kids but for me, they are boring.  I am going for interesting!

The menu features three categories of Dogs:
Classic, Gourmet and Obnoxious Dogs


What do you have when you load up Alligator and Pork Sausage, strips of bacon, fried egg, all topped with Wasabi mayo and Sriracha sauce?  You get Gator eats Pig aka an Obnoxious Dog ($10)!!  To be real honest, we should have saved this one for last, but we ate it first.  It is a beast. The sausage is a blissful blend with the perfect seasonings. Then bacon, an egg over easy so you get that warm runny golden center (which is a heavenly sauce in itself), then they spice it up a bit (just a little – not too much) with both Wasabi and Sriracha sauces. This is one dog I will be back for … unless Marshall comes up with his second Obnoxious Dog creation first!  Yes, Marshall says there are more Obnoxious Dogs taking form in his imagination that are sure to follow Gator eats Dog.



Gator Eats Duck


Lucky Ducky Dogs passed the ‘toe in the water’ test with flying colors and we were back to sample more of the menu just a few days later.  Time to see what the Gourmet Dogs had to offer.


Up first, Thai’d Up Chicken Dog ($8)- Chicken sausage with Asian Carrot and cabbage slaw, topped with Thai Peanut Sauce and I added some Sriracha sauce, too, cuz I like being a little spicy most of the time!  This one is all good.  I find the chicken sausage to be very mild at first, then you get a pop of flavor with Thai Peanut sauce and how can you go wrong with some fresh slaw on the top. Are you getting the feeling yet that this is not your average hot dog truck?

Thai’d Up Chicken Dog


Then comes Duckin Apple Dog ($8) – Duck & Chicken sausage with a rosemary balsamic glaze, caramelized onions, apples and topped with wilted spinach. Perfectly wilted spinach on a dog!  This is a very unique and special dog. The sausage with the balsamic glaze and then with the onions and apples and spinach makes this dog perfect for the discerning, mature palate.

Duckin Apple Dog

So I admit, no matter how fancy you make them, dogs are never going to be high-brow food.  That’s all good with Marshall.  Even the wrap on the truck is designed to break down your inhibitions and lure you in for your own Fun with MEAT!




Now I am sure that you will want to track Lucky Ducks down. You can find them on Twitter, or on Facebook and of course on their website.



DFW Invades San Antonio at Boardwalk on Bulverde Nov 10 & 11

We couldn’t let our DFW Trucks head to San Antonio without  us so we headed down to San Antonio to give them our support. For some this was their first venture out of the DFW Metroplex.  And it was the soft opening of Dallas’s newest truck, Pompeii, run by Chef Audra Denny. And those of you who know Audra, know that truck is going to be awesome!!!!

On the trip down we passed Good Karma Kitchen. And since Terry was driving, I could not resist taking a photo.




Boardwalk on Bulverde is a Food Truck Park operated by Cruisin Kitchens.   Some trucks are parked and some come and go. Our goal was to taste all that they had to offer.   All 13 Trucks!  No way to sample enough for a full review of any truck, even with some help from Chuck Briant and Eliud Castro/Gepetto’s Pizza who flew down on Saturday to show their support, but this will introduce you to food trucks, San Antonio style.

So first up is Spice Runner, with Indian Chicken Curry. Very nice dish.    You can find them: Website, Facebook and Twitter


Next up was Toastie Buns, we had a green Chili Cheese Burger.  Green Chilies make everything better.   You can find them on Facebook and Twitter


How can you not get sucked in by the suggestive tease of a truck named Guilty Pleasures?  A regular at the Boardwalk, you can find out more about them on Facebook and Twitter.


Then came Taco King with Carne Asada Tacos.  Taco King is pretty much a permanent fixture at the Boardwalk.


KC’s Cones are traditional SnoCones, using crushed instead of shaved ice, and some interesting size labels.


Society Bakery doesn’t like to brag — they let other people do it for them.  You can learn more about them on their website, Facebook or Twitter.


Rickshaw Stop started serving just Pakastani kebabs but has expanded the menu to include a variety of Pakastani street food.  Sameer and Megan Siddiqui are regulars for diner service at the Boardwalk but get around town for lunch.  You can follow them on Facebook or Twitter.


On of the raddest trucks you’ll see anywhere is Totally Shredded, a converted 1955 School Bus, with a gleaming kitchen and interior, ‘duck your head’ 6′ ceilings, and a massive engine.  This is one food truck you don’t want to race for ‘pinks.’  Oh, and Chef Rich Yennerell puts out a pretty good spread, too!   If you want to look up Totally Shredded on your next trip to SA, check it out on Facebook or Twitter.


Sabor Columbiano is HUGE by food truck standards, operating out of a converted RV, and the Latin American food coming out of the kitchen is HUGE on flavor.  They’re big on social media, too.  Check them out on the website, Facebook and Twitter.


SpiceSea Gourmet is an authentic seafood truck.  Chef Whitney Matthews came out to  support the cause on Saturday and plied us with her phenomenal seafood specialties and then teased us by selling out of her Lobster Shrimp PoBoy before we could get one reserved!  You can read more about SpiceSea Gourmet at the website or find her location by following on Facebook or Twitter


It’s always interesting to visit other cities and learn about their food truck community.  Include time to look up some of the trucks San Antonio has to offer on your next trip south.  As with all food trucks, the best way to find them is no Facebook or Twitter but San Antonio offers at least three fixed locations:

Alamo Street Eat Bar in the heart of downtown San Antonio

Boardwalk of Bulverde

The Point Park and Eats







Pompeii_Meal copy

Pompeii Explodes On Dallas

Soft Opening at DFW Invades San Antonio


“That was so good I’d slap a baby to get more!”  That’s how one customer summed up his first taste from Pompeii Food Truck.




Get ready, Dallas.  True gourmet Italian cuisine comes to the local food truck scene with the upcoming debut of Pompeii Food Truck.  Unless you make the road trip to San Antonio for the DFW Invades San Antonio event this weekend, you’ll have to wait to experience the totally Explosive Italian Cuisine that is all Chef Audra all the time!  The menu features items all dressed up in special touches that make each dish a reflection of the chef.  Here’s a peek at the debut menu.

If you are looking for something light or a great start to a full course meal, the Insalata de Caprese is a fresh and flavorful beginning.  This one kicks the bar up a notch visually offering an enticing rainbow of red, yellow, and white colors.  The cool refreshing flavors of red & yellow cherry tomatoes tossed with cubed mozzarella, drizzled with an olive oil and balsamic glaze dance across the taste buds like a smooth waltz, fresh and flowing and entertaining.    Ahhhhh!

Insulata Caprese


There’s a lot of Grilled Cheese sandwiches on the market but you’ve got to try the Mozzarella in Carrozza, the Italian version of this classic.  Add just the right amount of Salami, Prosciutto and both mozzarella and provolone cheese.  Cut it into triangles, lightly batter and then lightly pan fry it!!  Serve it up with a luscious Marinara Sauce that is created from scratch and you’ve got a hit with anyone from 8 to 80.

Mozzarella in Carrozza – The Itailian Grilled Cheese


It’s not often that a sauce gets its own comments, but the Marinara sauce on Pompeii is MAHVELOUS, darling!!  It is a blend of a few simple fresh ingredients built up from a red wine base that results in a tantalizing, full flavor.  How good is it?  It was so good I drank the leftovers so not a drop was wasted!!

Another item flying off the truck tonight is the Arancini.  The outside is a lovely crunchy golden brown that results from deep frying the lightly battered ball of risotto, Mozzarella and sausage.  The crunch gives way to the creamiest, smoothest risotto you can imagine and then, BOOM, you hit a center of Mozzarella and sausage.  The medley of textures and flavors are so pleasing you just smile …. And then take another bite, dip in the Marinara and bite againJ

Arancini Pompeii Style


If you have a man-sized hunger to satisfy, then you want the Meatball Sub.  I personally think that MAHVELOUS MARINARA SAUCE is the secret to how great this meatball sandwich tastes, but you may think it is the house made meatballs, the gooey mozzarella or maybe the parmesan pasta on top.  Or maybe it’s ALL OF IT!!  This Meatball Sub, served up on a soft hoagie bun, is ready to take on all challengers.

The Man-sized Meatball Sub


No Italian menu is complete without Spaghetti.  This one is classic, it also features that MAHVALOUS MARINARA SAUCE, but the surprising treat is the sausage.  It’s crispy!!

Spaghetti and Sausage


Pompeii is making a soft opening debut at the DFW Invades San Antonio food truck event the weekend of November 10-11 to raise money to Conquer Chiara.  The truck was built by Cruisin’ Kitchens, a San Antonio truck converter that also operates the Boardwalk on Bulverde Food Truck Park.  Pompeii will be joined by DFW trucks Good Karma Kitchen, NAMMI, Easy Slider, Slushworks and Drifting Bistro.  A last minute addition to the Dallas contingent is Cool Haus.  They will be joined by 10 San Antonio trucks.  The plan is for this to be an annual event and paired with a companion event in Dallas with San Antonio sending representatives to participate.

Pompeii Chef – Audra Denny


Pompeii plans to debut in Dallas by the weekend of November 17-18 assuming all permits can be obtained.  You can find out where by following Pompeii on the website or Twitter

Everyone wants to get a peek of the new Pompeii Food Truck!


Eating my way through Cool Haus…1-27


Eating my way through Cool Haus Count Down

27 of 62+

 Check back often to check my progress.

Did you know that if I tried every combination of cookies and ice cream offered by Cool Haus,  I would have to eat more than 500 ice cream sandwiches! At one a day, it would take over 2 years to eat them all!!  Anyone want to take on that challenge?  Join me as I slowly eat my way through the more than 62 Cool Haus Ice Cream Flavors and as many Cookies as Cool Haus Dallas puts on the menu.
I’m sure the 62 flavor question will be:  “Which flavor is your favorite?”  I’ve got a long way to go but I’m pretty sure my answer will stay, “It depends!”  All I’m sure of is that it is probably a close race between the last one I tried and the next one I try!!  Eating my way through Cool Haus…here we go!


1.   First up, opening day at Frisco strEATs, was Chocolate Chipotle ice cream with chocolate chip Cookies. It is smooth rich chocolate with a hint of spice. Yes, sweet and spicy go together.  Not my boldest choice but a great way to start a long and satisfying quest.

2. Date Rum Pecan Ice Cream and Coconut Almond Cookie.  The cookie is chewy goodness and the ice cream is cool and refreshing.  Go ahead, tell yourself this one is good for you with a gluten free cookie, fresh fruit and dairy products!

3. Brown Butter with Carmelized Bacon…may I just say “Heaven”. Delicate brown butter with a crunch of caramelized bacon.  I was so taken with the ice cream, I completely forget which cookie.  Snickerdoodle, maybe?  I bet Linda can tell us.  And just look at how much fatter that scoop of ice cream is getting!!  Cool Haus recommends the Hotcake Cookie for this flavor, another simple choice with Maple flavors joining the mix.

4. Pineapple, Cillantro & Serrano Chili Sorbet with Hot Cake Cookie … refreshing! Pineapple with a twist of Cilantro and a hint of Serrano chili.  Cool and citrusy with a tiny kick from the chilis.