4/11/2024 0 Comments The nate newton breakfast sandwichLeila Zambrano & Nick Vazquez: An Increpeble Love Story Skin-on and hand-cut, these golden beauties come in a cone with a built-in container for dips like the Rooster: a spicy Asian mayo with chopped chilis for texture. “I absolutely love what I do, and I think that shows through with the experience you get at the truck.”Ĭontact: From the cooks behind Crafty ’Cue BBQ (page 96), this artfully decorated trailer peddles gourmet French fries that share the spotlight with inventive, house-made sauces and toppings that transform the all-American side dish into an unforgettable main course. “I believe that I am in the entertainment business just as much as the food industry,” D’Amico says. He says he chose to open Abeetz food truck over a restaurant to be face-to-face with his customers and watch them enjoy his food, since a food truck operates with a small staff, and there’s no high rent to pay. Some people look up to sports players, but my role models have always been chefs.” “I thought it was the most amazing place I have ever seen,” D’Amico says. When he was in grade school, his friend’s father owned a restaurant, and “we went to visit him one day after school, and he took us into the kitchen. He’d dreamed of the restaurant business since he was a child, but he didn’t pursue it because he was afraid it wasn’t secure or lucrative. I ended up getting fired from the job, so I then decided to stop listening to everyone else and start listening to me.” “I got bored of going to the same place and doing the same thing every day. He’d graduated from UMass with an economics degree and had landed a desk job.īut “I was stressed and very unhappy,” D’Amico says. Starting with a chewy, blistered crust made from Mulino Caputo flour from Naples and featuring tomatoes from the Sarno Valley, the Margherita screams of Italian authenticity and goodness.Īn Operator’s Story Dave D’Amico: Love What You Doĭave D’Amico was living the dream - or appeared to be. Top 6 Fave Food-Truck Orders Margherita Pizza Vitale So far, it’s working… I get to know, cook for, and love so many people!” “The truck allows me to take care of people. “My goal is to be everyone’s grandmother,” Puente says. Through the pandemic, Puente has done “Pay What You Want Day” on Tuesdays, placing the cashbox out of his sight, so customers wouldn’t be shy about paying less than normal. “When you do something, you want to do it well,” he says. Puente quickly realized running a food truck was all-consuming. “Then I’d turn of the grill, tear of my apron, and run through the crowd to the stage with my guitar. “I thought I’d be out in the parking lot, making grilled cheese,” Puente says. He eventually decided to focus on music and concocted a plan of supporting his touring with a food truck. It’s been a long trek from the art gallery and music studio to the food truck, starting when he stopped doing his art gigs to take care of his extremely ill infant son. These days, you can find Puente six days a week (closed on Mondays) making and selling his masterpiece grilled cheese sandwiches from his truck near the main entrance of the Jefferson Valley Mall in Yorktown. He’s recorded eight music albums and once performed in front of 16,000 fans at the Falcon Ridge Folk Festival, in the Berkshires. You could call Lyle Puente, owner of the Put Some Meat on Your Bones food truck, a true sandwich artist - or an artist who makes sandwiches.Ī Pratt Institute grad, Puente is a former illustrator for The Wall Street Journal. An Operator’s Story Lyle Puente: Sandwich Artist
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