Trailer of Lights is ON: Dec 18th

Exciting!  Trailer Food Diaries and partners are bringing another unique event to Austinites and those visiting our city during the Holidays.

If you're in need of family-friendly Christmas nostalgia in a funky Austin setting, come check out the first-annual Trailer of Lights event at Seaholm (the Power Plant) just off Ceaser Chavez. Trailer food vendors will be there to offer you samples from their menus at $5 or less and local artisans will provide you with some unique gifts for a fun shopping experience. Rumor has it we will be playing a classic holiday film between small sets from local musicians. Experience the swanky light display and come get your hot cocoa on for an eco-friendly celebration all for a good cause.


Saturday, December 18th
12p(noon)-10p


Seaholm Power Plant

*Free to the public; suggested donation of 1+ canned food item benefitting the Capital Area Food Bank

Please help us plan by with your support on Facebook: Trailer of Lights

Contact Tiffany@trailerfooddiaries.com if you would like to be an artist vendor or trailer food vendor.

A current list of trailer food vendors includes:
Hey Cupcake
Chi'Lantro
Torchy's (trailer repair willing)
Austin Daily Press
Crepe Crazy
Sugar Shack BBQ
Short Bus Subs
Colibri Cuisine
the Peached Tortilla
Kate's Southern Comfort
the Flying Carpet
Cutie Pie Wagon

the Zubikhouse

- Location & Hours: 
  Tuesday - Friday: 8 AM - 2PM - 3447 Northland Dr.  
  Saturdays: 9 AM - 1 PM - 4th and Guadalupe @Austin Farmers Market
- Telephone: 512-751-1989
- Facebook: The ZubikHouse
- Cuisine: Texas Czech - kolaches, sandwiches, dessert

Andy Zubik and his brother Jason have been in business with the Zubikhouse in October or 2009.  With over 20 years of experience in the food industry roaming from Austin to Durango, Houston and beyond Andy came up with a mouth watering menu for his Texas Czech cuisine.  So how does he make this seemingly contradictory fusion work? “Kolaches and other traditional items that are a pretty big staple in Czech cuisine have a lot of weight to them. German/Polish/Hungarian winters are so long that they eat a lot of meat potato dishes.  But when you get to Texas and have 7 months of heat, it doesn’t translate as easily.  You have to be more creative with the heat.  For example, we do fried strawberries and chipotle pecan pie ice cream.  At some point the chef goes back to their roots –what they grew up with, what they started cooking.”

Andy is a big advocate for local business and leads by example by buying from local farms such as Full Quiver, Richardson, Fredericksburg beef, Slovacek and Kocurek.  He says, “If you want a good strong economy you have to have a strong local economy – I can do my part with my business by buying local products.  If I have my way, we will get nothing but local products and keep those dollars here and not sending them overseas or far away.”

Turf N Surf Po'Boys

- Location: Downtown - 2nd St. & South Congress Ave.
- Hours: Sunday - Wednesday: 10 AM - 3 PM
               Thursday - Saturday: 10 AM - 3 PM / 5 PM - 3 AM
- Number: 512-965-4679
- Website: www.turfnsurfpoboy.com / Facebook: Turf N Surf Po’ Boy
- Cuisine: Sandwiches - po'boys, to be exact

photo credit: JTpics.com

I liked cooking before cooking was cool,” states Ralph Gilmore of Turf n Surf Poboys.  Ralph brings his background not only in the restaurant industry but also his experience in designing and building custom homes and choppers to the table as the designer and chef of his trailer that is currently located downtown.  After buying the most raw and rustic unit he could find, he began molding the cart with a turf and surf feel.  The majority of the items on his décor are recycled and he used less than 5% of wood in his build-out.  Continuing with the overall green feel of his food trailer, Ralph buys his produce locally.  “I just wanted to do something that gives back to the people,” he explains about his choice to buy from Austin-area farmers.  

Most proud of his fried shrimp, it is also his best-seller.  Having opened in April of 2010, he has some advice for new vendors: “Watch out for August.  The heat factor, getting back to school, and last minute vacations puts you in the hole if you don’t have the capitol to get through it.  But if it’s your dream, stay with it.”

I don't think Ralph is hiring, but as the sign states - I will work for poboys!

photo credit: JTpics.com

The Local Yolk

- Location: East Side Drive In - 1001 E. 6th St. - @San Marcos
- Hours: Tuesday & Wednesday 8 AM - 2 PM
             Thursday - Saturday: 7 PM - 3 AM
             Sunday: 11 AM -2PM
- Telephone: 512-745-9110
- Website: www.thelocalyolkaustin.com /  Facebook: The Local Yolk
- Cuisine: Sandwiches - all feature egg!


Having catered, bar tended and waited tables; the trailer food business came naturally to Shelly Speer.  Her menu concept is centered entirely on the incredible edible egg.  “I just really love to make egg sandwiches… It is fun to see how many different ones that I can come up with.”  Her personal favorite is the tuna melt that comes with a fried egg on top.  The Florence is a crowd favorite.  It’s an Italian grilled sandwich with pesto, tomato, mozzarella and a fried egg.  She also has deviled eggs which you can buy one at a time or by the dozen that she anticipates engaging fun flavors to change things up and is currently using a curry.  

Shelly doesn’t have her own chickens yet, so she buys her eggs from Farm to Table.  All of her sandwiches come with Kettle chips and a pickle.  She developed her French toast dessert snack when she accidentally received a cinnamon swirl loaf instead of her normal sandwich bread.   “…so I made French toast and we passed it out for free for people to try and people loved it.  I just cut it up in squares with a toothpick and drizzle it in syrup over it.  It’s good for latenight or brunch.”

Counter Culture

- Location: UT Campus area -120 E. North Loop- @Avenue F
- Hours: Wednesday - Saturday: 12 - 8 PM
                Sunday: 12 - 6 PM
- Telephone: 512-897-2602
- Website: www.countercultureaustin.com / Facebook: Counter Culture / Twitter: CCVegan
- Cuisine: Vegan & Raw foods


Sue Davis traded one art form for another when she moved from a black and white fine art printer in the photography world to a chef in vegan restaurants.  She has been a vegetarian since the early 90’s and has been eating a vegan diet since 2002.  Originally from Massachusetts, she moved to San Francisco in the late 80s, to Austin in 95, and spent some time in LA before returning to Austin to develop her vegan trailer food business.

Sue opened Counter Culture in July of 2009 with a small basic menu that includes mainly sandwiches, salads, raw food and desserts.  The Philly Seitan is probably her best seller and it’s not hard to see why since she makes the seitan herself without the help of preservatives.  You won’t find any tofu on Sue’s menu, she feels like it’s everywhere and is used as a substitute for meat too often.  Rather, she makes everything from scratch.  Since she doesn’t over advertise about her vegan menu, it’s one of her favorite things to serve an unknowing citizen and have them be pleasantly surprised.

In addition to her background with photography and culinary art, Sue is a vinyl record collector and former DJ.  She has singer/songwriter-style acoustic music at her trailer during Sunday brunches.  Sue rationalizes, “A brunch tab can get pretty high if you order mimosas, but here it’s different.  Every Sunday I do a different themed brunch from Southern home cooking to breakfast burritos, and you can bring whatever you want to drink.”

Old School BBQ

- Location: Waller Trailer Park Eatery - 1112 E. 6th Street - @Waller

- Hours: Monday & Tuesday: 11 AM - 3 PM

             Wednesday: 5 - 10 PM

             Thursday & Friday: 5 PM - 12 AM

              Saturday: 12 PM - 3 AM 

- Hours: 512-947-6830

- Website: www.oldschoolbbqandgrill.com / Facebook: Oldschool Bbqandgrill / Twitter: oldschoolbbq

- Cuisine: BBQ

“Old school quality of service without the rip off pricing”

Having gone to the Cordon Bleu school under a master chef in France, his corporate experience with Hard Rock Café and TGI Fridays as well as having opened 56 restaurants in 2 continents and 3 countries, Dan Parrott brings over 35 years of experience to the table at Old School BBQ & Grill.  As a single Dad he brought his son Danny with him to build restaurant concepts from the ground up.  They would hire and train the staff and move on to another project.  So the restaurant business was in Danny’s blood early on.   Their third business partner Trey is responsible for the trio’s move from L.A. to Austin and it was driving around with realtors that they noticed the boom in the trailer food scene.  Thus, the Old School BBQ concept was born.

Dan says, “Old school going back to when it was your pride and your pleasure to serve others because they were giving you their most precious commodity – their time.  We aren’t trying to make all the money we can – I was making ridiculous money and left it all behind to come back on this hot bus just to look at someone when they take a bite and I can see their face.”

Their brisket is their best-selling item and although their namesake highlights their BBQ, the grill side of this trailer is pretty strong too.  For their hamburger, they start the day with two choice cuts of angus steak that they grind every morning themselves.  On top of the burger, they add caramelized onions and Vermont aged sharp cheddar cheese that is melted on the patty.  If you want tomatoes on it, they will slice it right in front of your eyes.  There is a limited amount of this product, so when it’s gone for the day, that’s it. 

Dan offers his perspective on how the food industry has changed and why he feels it is important to serve his guest good quality food at a reasonable price:  “I love what I do but I don’t respect the industry I’m in anymore – after 35 years, the industry has defaulted into one more us corporate structure.  People in offices are making decisions about people in food – I don’t think that’s right.  Back in the day when you went out for food it was a special event, a really big deal you looked forward to – and the people feeding you knew it was a special event – they knew they had to capture your grace that one time.  When you went to eat and someone else did it, you would get dressed up, service and quality were incredibly important.  After all, if you are going against ‘mom’ you better be good.  Then there’s the aspect of value –the money the patrons raised in their livelihoods had to be used to buy farm parts.  The food culture back then, you knew you were working with a group of hard working people that deserved the best.  And that is what we are doing at Old School.  The main thing for us, I really hope people understand that if nothing else, we do what we do with great passion.  We are going to give it our all.  We just love making people smile when they have a really good meal.”

La Boite Cafe

location: 1700 South Lamar Blvd 
hours: seven days a week, 7:30am - 4:30pm(ish) weekdaydays, 9am - 5pm(ish) weekends 
web: www.laboitecafe.com
cuisine: coffee, croissants, french-style sandwiches, tarts and baked goods (organic, local)



La Boite Cafe is nestled on the grassy hillside of the 1700 South Lamar shopping area.  I spoke with the charming and witty Victoria with her New Zealand accent as she was taking out a simmering tray of bacon from the oven.  She and her partner Dan met in Austin and started working on the La Boite concept in the beginning of 09 as an escape from the corporate life.  Their repurposed container is a walk-in, rather than walk-up trailer that earns high credibility with the environmentally concerned.  Their rainwater collection/purification system is quite unique as well.  Their menu has a bistro feel with multiple items from our local Austin farmers' markets including Pederson, Richardson, and Full Quiver Farms.  We suggest a croissant or macaroon for breakfast or a fresh, locally-made sandwich for lunch.

When I asked Victoria what inspires her, she said 'good food and travel.'  Her favorite part about the business is meeting people and staying involved in the foodie community.  For new vendors, she encourages you to work with the city through all of the intricate processes.  Her customers include poodles, kitties, and other regulars whom she is flattered to have eat at her establishment.  A true lover of fine cuisine, she suggests Odd Duck or G'Raj Mahal for other trailers outside of her own.  If you want her macaroon or bacon/egg tart recipe you're going to have to read our book.  Go visit Victoria at La Boite and tell her the Trailer Food Diaries sent you.

Odd Duck Farm to Trailer

- Location: Southside - 1219 South Lamar Blvd.

- Hours: Tuesday - Saturday: 5:30 PM - 10 PM 

- Telephone: 512-695-6922
- Website: www.farmtotrailer.com / Facebook: Odd Duck Farm to Trailer 

- Cuisine: Locally-sourced high end cuisine. Menu changes frequently 

  

Bryce Gilmore is the founding father of the Odd Duck concept and food trailer.  His culinary visions for upscale fine dining blended with the local food movement makes Odd Duck's creations a must-eat on any trailer food crawl.  He uses locally sourced ingredients by shopping at a few of Austin's favorite farmers' markets, which means his menu changes based on what is 
available seasonally.  The Pork Belly Slider is one of his favorites, and is his best selling item on the menu.  

Be sure to appreciate the craftsmanship on his food trailer; he drove all the way to Wisconsin to pick up his current model and repurposed it himself to give it a porch-screen feel.  His 700 lb wood-burning stove in the back allows him poetic license to blend the right smoke to food combinations that will leave your taste buds wanting more.  I want to try the grits with the soft-boiled duck eggs and mushrooms next time we are out.


Bryce picked up some of his culinary artistic flare from his father, Jack Allen, a founding chef at Z'Tejas who now has his own place.  However, Bryce also went to culinary school in San Francisco.  His advice to new trailer businesses?  Get Creative.  Show us something new.

Local.  Sustainable.  High End Foods.  What more could you ask?  Go see Bryce at Odd Duck, and tell him the trailer food diaries sent you.