Fine Dining from a Truck

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!