East End Food Truck Derby A Big Success

Who says gourmet food can’t be served from a truck?

This weekend, during the first-ever Great Food Truck Derby, 15 eateries proved that they can in fact offer more than just hot dogs and roasted nuts from a truck. The event, hosted by Edible East End magazine, was held at the Hayground School in Bridgehampton on Friday, August 10.

Not only did East End participants experience a one-of-a-kind food tasting experience, but die-hard foodies showed up with empty stomachs, despite the questionable weather.

All were eager to get a taste of every truck’s specialty—from grilled cheese to cupcakes—and of course, some local spirits to wash it all down. Edible East End, Edible Brooklyn and Edible Manhattan magazines all share the same mission, according to Edible East End editor and Edible Manhattan and Edible Brooklyn executive editor, Brian Halweil.

“Our mission is to chronicle and celebrate their local food and drink communities,” Mr. Halweil explained during an e-mail interview on Thursday. “All three magazines are part of the national network, Edible Communities, which now includes nearly 80 magazines coast to coast, each devoted to telling the story of the people who feed us.”

This was the first year of the Great Food Truck Derby, which featured local trucks and those from as far away as Manhattan. The idea came about because of Edible East End’s love for food trucks and a desire to encourage more of them here, according to Mr. Halweil.

“Our events are where the magazine comes to life,” he said. “It’s where our readers get to taste the things we’re writing about. Food trucks are a very recent phenomenon from just the last decade. We want to encourage it, since it usually involves some of our favorite ethnic foods—dumplings, tacos, hibachi—and because it’s a great way to bring a new food to an area.”

The Food Truck Derby introduced East Enders to the simple brilliance of the food truck culture. It was clear to see that all the food trucks had one thing in common—despite their varying menus—the owners and vendors manning them are passionate about food.

“The Derby provided a unique flavor that we think folks are craving,” Mr. Halweil reported. “Many of the food trucks were excited to meet and visit Long Island farms they might buy from.”

At Manhattan-based Hibachi Heaven’s truck, visitors enjoyed fried rice and vegetables with three difference sauces.

Montaco, its name based on its Montauk address, offered three taco options: sautéed mahi mahi with shaved lettuce and chipotle mayo served on a blue corn tortilla; all-natural grilled chicken, salsa verde, Cotija cheese and cilantro, served on a gluten-free corn tortilla; or diced zucchini and roasted corn with salsa verde, served on a gluten free corn tortilla. Silver Spoon Specialties, located in East Hampton, dished out pulled pork sliders. Hamptons Foodie cleverly offered up a Hamptons favorite: lobster roll sliders.

Rickshaw Dumplings featured a Chicken Thai Basil Dumpling with peanut saute dip.

Gourmet-style grilled cheeses were being served from Morris Grilled Cheese’s truck in the form of a Classic, made with New York State cheddar cheese and landaff cheese from the foothills of the White Mountains in New Hampshire; Gouda, made with herb butter and fatback bacon; Delicate Cheese, with truffle cheese, truffle butter and caramelized shallots; and Halloumi, with roasted beets and skordalia, a flavorful Greek dip.

The guys from FOOD Freaks from Manhattan are also grilled cheese connoisseurs, they said. But their menu offered some entirely different melted cheese sandwiches, including: 3 Cheese, made with fontinella, Gruyere and aged Gouda on potato pullman bread; and Short Rib, made with beef short rib, pickled red onions, blackberry jam and watercress on sourdough. They also served up crispy fried brussels sprouts and roasted tomato soup.

A variety of savory and sweet crepes and tarts made it to Derby-goers mouths from The Wandering Palate of Mattituck.

And in the dessert department, The Cupcake Truck from Southampton sweetened things up with assorted mini cupcakes. Andy’s Italian Ices from Manhattan gave out samples of more than 45 gourmet Italian water and creme ices. And La Bella Torte from Brooklyn offered up cannolis, cake truffles, banana Nutella cake and a rosemary olive oil and blood orange cake.

For the thirsty, Hampton Coffee Company helped fight off food comas with hand-roasted hot or iced coffee and espresso beverages. Sweet ’tauk from Montauk introduced some refreshing lemonades, including watermelon-cucumber and sun tea. And Zico served coconut water under the beverage tent as well.

Cups also stayed full with adult beverage selections. Red and white wines from Wölffer Estate Vineyard and Peconic Bay Winery were served, and beer from Brooklyn Brewery and Southampton Publick House was also offered.