honest food

CULTIVATED WITH RESPECT

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Frank says...
31 Jan

Part II

The last five years have been pretty incredible. And while we like talking about all of the fun stuff, there have been plenty of nightmares. In Part II of this series, we take you thru some of the scariest moments we experienced driving the food truck. Red Light It was a beautiful, sunny afternoon. Frank and I had just finished a lunch service on Essjay Road in Williamsville – about ten-minutes from our commissary. We were both in good spirits. It was a busy lunch, there was a line, we didn’t yell at each other, and all of the equipment turned on and worked properly. Well, for the most part. On our way back to the kitchen, we were driving down Sheridan Drive, towards the intersection at North Forest, when Frank stepped on the breaks. I heard his foot hit the floor. The truck wasn’t slowing down. And the light was still red. I sat

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30 Jan

Part I

The last five years have been pretty incredible. And while we like talking about all of the fun stuff, there have been plenty of nightmares. It’s part of the process, I guess – learning, growing, figuring things out. Frank and I have tried to suppress a lot of the traumatic episodes from our memory. Still, there are moments that we will never forget. We never mentioned them or made them public. But, at the time, they were big deals – almost, in many instances, an end to Frank. Still, we continued on. And now we can look back, shake our head and crack a smile. In honor of five years, we’ve decided to open the vault and reveal ten of the wildest moments in our food truck history in an original three part series.   PERA After months of researching food trucks on Craigslist, Frank finally found a truck he

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18 Jan

Celebrating 5 Years in 5 Hot Dogs

Five years ago (yesterday), we set out to make hot dogs better, healthier and a lot more interesting. And to do it in a way that brings people in our community together. On January 17, 2013, Paul and I set out to First Niagara Center for the very first food truck service. It was snowy and bitter cold. Not the most ideal weather conditions for hot dogs. But, we figured it would be a good way to test the waters. And I would get a chance to cook on the truck for the first time. As you can imagine, we were both nervous wrecks that morning. So much work, anticipation and money went into this day. And we still didn’t know what we were doing. Fortunately, the actual food [hot dogs, fries] was the least of our concern. It was everything else. Literally, everything else. As we started setting up for service,

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