Fine Dining from a
Truck
By: Kimmy Robinson
It’s a concept that’s been reawakened
as evident by the picture below, and it arrives on a scene that is dominated by
“fast food.” Not going to preach about
fast food here. We know it isn’t good
for us, but it’s cheap, fast and tasty!
I personally won’t eat it, or semi fast food from the chains of “sit
down” restaurants, but I’m not here to preach about these either. Let’s talk about another choice.
Mobile Canteen Circa:
1942
My husband Greg is a “project” kind
of guy. We have a ridiculous in ground
hot tub in the backyard of our modest home, one example of Greg’s exuberant
projects. I’ll admit that it’s
appreciated on cold days and he did a fine job building it. I’ve learned I just have to let him go. Last Summer Greg drove up our driveway with a
Ford Step Van. Huh? “BBQ,” he says. “BBQ truck.”
The build out began. I had to soon step in realizing that I might actually be stepping into this truck
reporting for work, so I made ergonomics my reluctant but necessary
contribution to the project. Counters,
refrigerator and all the required health department specifics were slowly added
and as I stood in the middle of the truck and turned around, and then back
around again (because there’s nowhere else to go) the project and its objective
began to take shape in my head. I’m a
personal fitness trainer. I eat
well. I’m going to serve fine food from
this truck. Healthy, made from scratch,
local and organic food. “Gourmet BBQ,
Greg!”
The Roaming Pig concept is to serve
“SLOW FOOD” that comes out pretty fast.
I cook for my customers with a passion that is no less than if I were preparing
food for my own family. My poultry and
pork is supplied from local farmers including Dean Family Farm. Yes, it costs us a little more, a
little more for chicken and pork that is raised humanely and tastes like
something we have all forgotten!
Fortunately, Greg supports this concept and he painstakingly preps our
meat with natural injections and rib rubs he makes from scratch. He serves slow smoked pulled pork and chicken
along with St. Louis style spare ribs.
Kimmy makes a sweet and tangy peppered BBQ sauce. Weekly specials are featured, and all at a
fair price. You won’t be served a sandwich bun off the
grocer’s shelf, but instead our bakery rolls are supplied from local artisan
bakers including Sweet Williams and Blue Oven Bakery. Side item ingredients are found
at local farm markets when possible which is easy throughout the growing
season. Desserts are furnished by Kimmy’s Kupcakes including a weekly featured made from scratch pie, gourmet cupcakes and
signature “Kookies,” all from organic and fair trade ingredients.
We hope that this concept of “fine
dining” from a truck is a good one. We
hope that local community administrators will ease the difficulty of obtaining
permits to operate. We hope that you
will decide for yourself if stopping by Robinson’s Roaming Pig for a weekend
lunch or dinner is something to look forward to all week. We are certain that this business is a good
and honorable concept and we enjoy serving you our delicious and healthy food!
