By Daniel Ladue • Photos by Jessica McCafferty
In one form or another, the food truck has been a staple in the United States for more than two centuries. First there was the chuck wagon that followed trail-driving cowboys. Cookie, as the chef was known, served up fresh, homemade food in large quantities to feed hungry cattle drivers on the Great Prairies. Then came the push cart, which offered coffee, lunches, sandwiches, and homemade apple pies. The clientele was garment workers in New York City, construction workers in Chicago and delivery boys in Los Angeles. The food at the push carts was often fresher than the food in restaurants. The ingredients were usually purchased early in the morning, prepped and served for lunch.
In the 1960s, loncheras (lunch wagons in Spanish) in Latino neighborhoods of Los Angeles began serving tacos and burritos to homesick Mexicans.
By sometime in the early 2000s, a food truck culture began to emerge. It started in larger metropolitan areas with a diverse population of people from other countries. The first really successful endeavor was Kogi BBQ (Los Angeles, again) that rolled out $2 Korean barbeque tacos. They had a website and weren’t afraid to use social media. A truck would send out a message saying they’d be in this parking lot in this neighborhood at this time. Fans got immediate notification and within minutes the parking lot would begin to fill up. What they offered was new, different and adventurous (really, who’s had a Korean BBQ taco)? The food was fun, cheap and served up in a jiffy.
Burgeoning entrepreneurs took note, and an explosion of tastes, flavors and new foods took off. Suddenly, foods no one had ever eaten before were available. Spicy jerk chicken from Trinidad, sandwiches from Vietnam and arepas from Venezuela began competing with foods from across the globe. The chefs who manned the trucks were clever and creative. Overhead was a fraction of the cost of a brick and mortar restaurant. A new food culture began to emerge. Suddenly, there was something different than a cheeseburger and fries.
Local Roots
The North Country’s first food truck was Mr. Ding-a-Ling. Long before he arrived in your neighborhood, the characteristic jingle could be heard two streets away. Whether your mother would give you 25¢ to buy an ice cream cone was another thing.
Slowly, other food trucks appeared, selling summer comfort food—hot dogs, Michigans, hamburgers, French fries, and soft drinks — Fair Food that almost everyone liked. There wasn’t a whole lot of variety.
In the spring of 2023, two new food trucks arrived. The Food Dudes and Love, Peace + Grilled Cheese. Both are part of a larger, nation-wide shift in dining out.
Shane Dutil and his wife, Vanessa, and Danielle and David Slominski did the research, shook the dice and decided to become part of the Food Truck Nation. It didn’t take any time for both of them to become successful.
Both are part of the generation referred to as “Millennials.” They feel a pulse another generation isn’t attuned to. Research shows 75 percent of Millennials have eaten from a food truck. Their parents, Baby Boomers, chime in at 17 percent. That’s not surprising. Millennials have had far greater exposure to the true diversity of the United States and have travelled globally far more than their parents. They are more willing to expand their tastebuds than a previous generation.
Shane Dutil was born into the food business. He grew up in Sciota, New York where his family opened D&D meats in 1981. As he said, “I’ve been working with meat for 40 years.” A meat processing plant, located behind the store, came on line in the mid-2010s. That is where the meat he uses is “smoked, sliced and bagged.”
The night I met with the Food Dudes was their first engagement of the year. It was a lovely Friday, the beginning of the Memorial Day weekend. They were parked at the Iroquois Campground in Peru from 5 pm until all were served. It was the first gig of about 100 that Dutil and his employees will do in the three months leading up to Labor Day. For 13 weeks, the truck will be at campgrounds, nursing homes and breweries. Quite a testament to someone who’s only been in business for a year.
The Food Dudes offers the largest food truck menu in the area. Their vehicle is large and can accommodate five workers. Every entrée on the menu is processed at the food plant in Sciota. All the meats are smoked and absolutely delicious. Dutil serves up brisket with caramelized onions (my fav), pulled pork, fresh hamburgers and chicken. The Dudes also serves poutine and the portion is he-man sized. A cardboard box is loaded with French fries, then Wisconsin cheese curds are piled on top. The crowning glory is a hefty portion of gravy slathered on. Brisket, pulled pork or chicken crown this glorious French Canadian treat. So popular is the poutine that more than 300 were served one night for a local fundraiser. At times, the Dudes offer a poutine only night, and the menu expands. Ever have Michigan poutine?
The Foods Dudes fits into the current food truck culture. On comparison to a sit-down restaurant, the food is inexpensive, creative, well prepared, and served up quickly. All of the meat is processed locally. Dutil is proud of the fact that “nothing comes from Sam’s.”
It’s Not Just Grilled Cheese
Perhaps the best aspect of food truck dining is the variety of foods available. While each truck serves up its specific food niche, in a line of food trucks at a festival, the dining is almost limitless.
Constraint and expectation are not words that are part of David Slominski’s vocabulary. After making the leap from waiting tables, to managing an upscale casual fine dining restaurant on Lake Champlain, he finally found his true calling in the form of his latest venture, Peace, Love + Grilled Cheese—a niche market selling, well, grilled cheese sandwiches, loaded waffle fries and a handful of more traditional food.
According to is wife, Danielle, people are first attracted to the truck itself. It’s bright purple, adorned with a kaleidoscope of multi-colored free-form shapes. It’s a magnet that draws people in. The positive energy the truck transmits is further conveyed by the good folks who work inside. It’s all smiles and good vibes, and people love it.
Plus, who doesn’t like grilled cheese? It’s as American as Mom and apple pie, and falls squarely into the category of “comfort food.” It’s delicious, fun and popular. The fact that Love, Peace + Grilled Cheese add twists and turns to the beloved sandwich is icing on the cake.
On the driver’s door are three symbols—a heart, a peace sign, and a sandwich. Peace, love, unity, and respect. That pretty much sums up the Slominski’s mission. “We want to spread as much love and joy as possible,” David told me enthusiastically. The in-your-face message of love and peace and the attraction of a something-different kind of grilled cheese sandwich, makes people smile.
Danielle and David have found the perfect fit for them. “We can do whatever we want with the truck and go anywhere with it,” David explained. More than anything, they’re not constrained by expectations. They enjoy introducing people to a gourmet grilled cheese sandwich that goes far beyond what Mom served with tomato soup. In a way, it elevates a common food to a new level. Plus, peace, unity, love and respect comes with it as a most delicious side.
Both David and Danielle exude a sense of enthusiasm. They believe strongly in their product and are confident for the present and for the future. They want to franchise their product and have a goal of 10 trucks in five years. They not only want to share what they’ve learned, but allow folks to run with a good idea. Passing on peace and love are also included in that vision.
The Dutils and the Slominskis share many things in common. Their goal is to serve good food, creatively prepared. Fast and inexpensive are part of the equation. Both venues want to introduce something new to people willing to take a gamble on what they have not necessarily tried before. Both know that some people are fascinated with food, and they are delighted to share their product with those willing to give it a try. Both of have dialed in to what their clients want. If the lines at both food trucks are any indication, both endeavors are already a success.
Don’t be surprised if more food truck entrepreneurs emerge in the North Country in the near future.
The Food Dudes
8945 Route 22
West Chazy, NY 12992
518-493-2300
Jcjerky.com/fooddudes
Peace, Love + Grilled Cheese
518-570-1335
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