In spring, it’s a tradition to feast on food truck fare and enjoy it on a park bench, with lots of napkins. But when the truck isn’t where you are – or inclement weather dampens your plans – there’s a solution: make food-truck staples at home.
Food trucks aren’t just about grabbing a quick bite to eat outside the office anymore. They’re about people following their passion, promoting local ingredients and fostering community.
Connecticut is lucky to have a vibrant food truck community. Diners can find food trucks specializing in curbside classics, such as cupcakes, donuts, and tacos, as well as more exotic offerings, such as banh mi (Vietnamese baguette sandwiches), arepas (Latin American corn cakes) and poutine (fries, gravy and cheese).
The three food trucks featured here are run by local couples who followed their culinary dreams and have a loyal fan base. They are true community partners, promoting farmers markets and purchasing ingredients from local farms.
Most importantly, they all make delicious food. While I’d love to immediately jump in my car the minute they post their location of the day, it’s not always practical. Sometimes it’s raining and I don’t want to go out, but I still really want that bacon marmalade grilled cheese, ya know?
For that reason, I asked the chefs for the recipes of some of their most famous menu items so I can make them at home, and you can, too.
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