by Amy Thomson
Foodie Truck creators Jonathan Corey and John Amato left the bricks-and-mortar restaurant industry (they formerly worked at FIG and McCrady’s) to join the food truck federation.
“With this, I don’t know what to expect in a day, and it’s exciting,” Corey says.
Each day the menu will be a surprise based on local ingredients. They have already been in contact with Fiddle Farms, who will supply the bulk of their produce. “This is modern, local, sustainable food on the move,” Corey says, “at an affordable price.”
Corey and Amato plan to lock in some signature dishes once they get rollin’. So far they have created spiced yucca chips with guacamole and a tom yum soup slushy made with ginger, lemongrass, coconut, chilies, and lime. They have a slushy machine installed on the truck, and plan to have slushies all summer.
The two drove their truck to Richmond, Va. to see artist Ed Trask, described as a “guerilla muralist” on his website. Trask was given the truck as his canvas and spent ten days painting local ingredients like corn, blue crab, and oranges in warm spring colors alongside the Foodie Truck logo. “I think the truck really parallels our goals in supporting local culture,” Corey says. Everything from the truck to the food is hand crafted and made from scratch.
Corey says their number one goal is to be delicious, and after that, sustainable. “We want to support Charleston, so it will support us.” The Foodie Truck does not have an official start date, but the boys assure us “the big stuff is out of the way.” Keep an eye out for the new farm to table truck and start your summer tour de slushies.