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Feges BBQ Opens in Spring Branch, Midtown gets Mo Better Brews
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Chris Shepherd s Southern Smoke charity scores best-in-world ranking
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The Leader
2020 yielded mixed results for food trucks, from varying degrees of success to a vastly cut down schedule. Some food trucks were able to capitalize on pandemic-related restaurant closures, while others struggled after events were canceled.
Sara Caldwell, owner of Global Taco food truck and Downtown Grind in Elmira, saw an increase in business at the beginning of 2020. Brick-and-mortar restaurants were forced to close, and food trucks offered an alternative for people who were concerned about dining at a traditional restaurant. The boom for the first months of the COVID-19 pandemic benefited Caldwell for a while.
“Once the brick & mortars reopened, we went back to our typical numbers,” Caldwell wrote in an email. “It was nice to have that boost to help offset opening expenses and I got about $3,000 of repairs done to the truck.”
Crawfish boil from Southern Smoke First of all, don t fear. That was Brian Stefan s solid if easier-said-than-done advice for tackling the takeout box full of tiny, alien-like crustaceans I picked up on a recent Saturday evening. Diving into a pound of crawfish is a sloppy, visceral experience. And for those of us who didn t grow up in Louisiana eating mudbugs from a young age, it s easy to hesitate especially if you don t like your food to look at you. Just separate the head and the tail, then suck the juice out of the head, Stefan, chef/owner of Southern Smoke Cajun & Caribbean BBQ, said nonchalantly. After a pause, he chuckled and added, That s usually where I lose people.
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