Ian
priscilla 1A Day In The Life Of Mobile Food
July 2nd 2010 03:45
A Day In The Life Of Mobile Food: Rolling With The Grilled Cheese Truck
LAist spent a day with the Grilled Cheese Truck, an idea that started out as a fun, weekend activity to enter a Cheesy Mac and Rib Melt into LA's 7th Annual Grilled Cheese Invitational. It quickly became the idea behind The Grilled Cheese Truck. After seeing the masses of grilled cheese fanatics gathered to pay homage to our favourite childhood (and adult!) comfort food, they realized that this world needed more grilled cheese sandwiches brought to the streets. Not just the classic bread, butter and cheese, but amazing creations that are constructed with the best ingredients, local produce and made with nothing but love.
Read the full article here.
At around 9:30 a.m., the 25-year-old truck, "Ruby", rolls off the lot to begin her day.
The view of the truck before the cooking starts. A beginning-of-the-day empty kitchen makes for a loud ride - every single steel door, lid and cabinet must be secured and closed to avoid any water, oil and miscellaneous objects flying off shelves, onto the floors or toward the driver.
Shortly after their arrival in Culver City at noon, a crowd already forms.
Ready to get grilled!
Co-owner Dave Danhi cuts sandwiches diagonally before sliding them into sandwich pockets to be served.
The aftermath of the KCET website launch party.
Kogi BBQ, left, and the Grilled Cheese Truck at the end of the KCET website launch party in Los Feliz.
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