The Flying Stove
Concept: When brothers Jeff and Rob Schauf opened their food truck in December 2011, the food truck trend had not yet reached Wichita. Their truck, which relies on Jeff’s charm and people skills and Rob’s culinary-school-earned cooking abilities, has a West Coast vibe and an always-changing menu focused on burgers, sandwiches, salads, tacos and other creations that rely on fresh, gourmet ingredients.
Sample menu items: Gazpacho with blue crab, double cheeseburger “Animal Style,” seared albacore slider, steak frites, banh mi, street tacos, truffle fries
B.S. Sandwich Press
Concept: Doug Buchanan and his sister Jodi run B.S. Sandwich Press, a sandwich shop on-the-go set up in a bright orange trailer. The business has been in operation since April 2012 and offers a rotating menu of paninis, burgers, hand-cut fries and homemade chips.
Sample menu items: Turkey pesto panini, gourmet grilled cheese, black angus steak burger, fish tacos, fried pickle spears,
Concept: Wichita Brewing Company & Pizzeria at 8815 W. 13th St. was the first Wichita restaurant to add mobile food service. In 2013, it rolled out a nicely wrapped trailer that’s fitted with a full-sized wood-fired pizza oven and serves 10-inch pizzas.
Sample menu items: Philly cheese steak pizza, all-meat pizza, veggie pizza, chicken pesto pizza, meatball pizza, build-your-own
Let’m Eat Brats
Concept: Manuela English, a Wichitan of German descent, had worked as a baker at Green Acres for 20 years when she decided to open her own German-themed food truck. Let’m Eat Brats hit the streets in May 2013.
Sample menu items: Brats, bierocks, schnitzel sandwich, German potato salad, German red cabbage salad, Bavarian-style pretzel, desserts
Park n Pork BBQ
Concept: Brad Vieux was a longtime barbecue hobbyist whose friends were offering to buy what he cooked. So he decided to give food truck sales a try. He and his wife, Jennifer, opened Park n Pork in April.
Sample menu items: Pulled pork, hot links, “Slop Bucket” (Fritos topped with barbecue meats, baked beans, cheese sauce and jalapenos), bacon-wrapped hot dogs, spicy garlic green beans, mac and cheese, baked beans, cinnamon applesauce
Concept: Sterling McPhaul relocated his barbecue food truck from Dodge City to Wichita in May, and he has become a regular participant at the monthly Food Trucks at the Fountain.
Sample menu items: Pulled pork, hot links, ribs, brisket, pulled pork nachos
Funky Monkey Munchies
Concept: Lisa Palacios and her husband, Eddi, wanted to open a truck that focused on food made mostly from non-GMO, organic and locally-sourced ingredients. It opened in July.
Sample menu items: Banh mi barbecued pork tacos, Asian sloppy sliders, wonton meatballs, Hawaiian tacos, grilled Pimiento cheese, Korean burger
Social media: Facebook: Funky Monkey Munchies
Strada by Luciano’s
Concept: Luciano Mottola’s Italian restaurant in Mulvane is so popular, people drive from Wichita to dine there. Last summer, Mottola and his wife, Nancy, started driving to Wichita with their new black-and-green trailer called Strada, which means “street” in Italian. It opened in July.
Sample menu items: Shrimp and mushroom penne with cream sauce, cheesy bowtie pasta, Mottola meat sauce pasta, salad in a baked Parmesan cone, mini-cream puffs
Concept: Laid-off Cox worker Kendra Hill bought the Stubby’s BBQ truck from its founder, Ken “Stubby” Hutlman. Her first big gig was at August’s Blacktop Nationals.
Sample menu items: Pulled pork nachos, hot link nachos, smoked chicken sandwiches, cupcakes
Social media: Facebook: 3kidsandafoodtruck
Concept: Sisters Janice Craven and Janet Bruna, operating under the name Twin Treats Concession, recently opened a trailer, painted it with a cartoon version of themselves and named it the Waffle Wagon. They’ve been taking it to food truck meets and festivals around the area since last summer.
Sample menu item: The Waffle Wagon sells one thing only: caramelized Belgian waffles, also known as Liege waffles, which are sweet and crispy and are more like a dessert than breakfast. They’re made with Belgian pearl sugar, which are clumps of hard sugar that don’t dissolve during baking. They cause the outside to caramelize and crisp while the inside stays soft.
Social media: Facebook: Twin Treats Concession
Brown Box Bakery
Concept: Anna Hastings, who as a child made cupcakes to cheer up her sick father, grew up and opened this mobile bakery. It opened in late August and operates out of a former FedEx van painted brown and decorated with a giant cupcake.
Sample menu items: Filled cupcakes in flavors including cream cheese-stuffed red velvet, raspberry-filled chocolate and chocolate-filled vanilla
Social media: Facebook: Brown Box Bakery
Rip’s Rib Shak
Concept: Steven Pittman and his father-in-law, Kevin Smith, opened this mobile barbecue trailer in the summer of 2012. It’s usually parked at 611 W. Harry and occasionally travels to events and festivals.
Sample menu items: St. Louis-style spare ribs, pulled pork, hot links, burgers, chicken legs
Social media: Facebook: Rips Ribs
Concept: Kris Maples, whose first job is sports officiating, originally opened his barbecue food truck in October 2012 and operated it exclusively in one spot on Hydraulic until early 2014, when he hurt his shoulder and closed it. But in September, he relaunched the truck. He now is serving at the African American Museum, 601 N. Water, from 10 a.m. to 3 p.m. every Tuesday and Thursday and at 17th and Poplar from 5 to 10 p.m. Mondays through Saturdays. He’s also participating in car shows and festivals around the area.
Sample menu items: Brisket, links, pulled pork, baked beans, potato salad, peach cobbler
Social media: Maples is not on social media but can be reached by calling 316-871-8977.
Concept: The restaurant at 602 N. Tyler recently purchased a fancy new food truck, which serves many of its menu specials. The owners plan to park it around town and occasionally take it to Pratt, where the original Charlie’s PizzaTaco opened in 1965.
Sample menu items: Pizza tacos, bierocks, pizza pups, pizza burgers, salads
Concept: This food trailer mainly serves at private events and festivals. It is owned by head cook Chino Herrera; his wife, Kim; his daughter, Tasha Schrant; and his son-in-law, Bill Schrant. It opened in 2012.
Sample menu items: Grilled meats such as carne asada and al pastor in flour tortillas with traditional toppings
El Pollo Dorado al Carbon
Concept: This taco truck is one of many that have been operating for years in north Wichita. El Pollo Dorado is parked daily at the corner of 21st and Wellington Place
Sample menu items: $1 al pastor tacos
Social Media: Facebook: El Pollo Dorado al Carbon de Wichita
Concept: Carmond and Mike Young own this Sno-cone mobile eatery, which is part of a franchise. It has flavor dispensers on the side of the truck that let customers flavor their own ice.
Sample menu items: Flavors including banana, pina colada, watermelon and grape
Vautrot’s Cajun Goods
Concept: This Derby-based trailer is owned by Sherri Walker and her parents, who originally hail from Louisiana and used to own a Cajun restaurant in Texas. It operates only at festivals and fairs in places like Valley Center, Mulvane and Derby.
Sample menu items: Alligator bites, shrimp, catfish, stuffed crab, etouffee
Social media: Facebook: Vautrot’s Cajun Goods