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  • >> ORDER UP!

  • >> TALENTED CHEFS ACROSS OUR

  • REGION OFTEN WORK LONG, HARD

  • HOURS TO FULFILL THEIR PASSION,

  • CREATING FRESH, FLAVORFUL DISHES

  • FOR DINERS.

  • >> ALMOST ALL THESE VEGETABLES

  • ARE FROM THE LOCAL FARMER'S

  • MARKET HERE.

  • >> BUT THE PATRONS OF ONE GIFTED

  • CHEF IN SIOUX CITY DON'T SIT

  • DOWN AT A RESTAURANT TABLE.

  • THEY LINE UP OUTSIDE.

  • AND THEY'RE USUALLY ON-THE-GO.

  • >> LOOK. CHEF PAUL.

  • BREAKFAST WRAP.

  • >> THE CHEF'S KITCHEN IS

  • ON-THE-GO, TOO,

  • IN A MOBILE FOOD

  • TRUCK -- A CONVERTED AIRSTREAM,

  • TO BE EXACT.

  • AND EVEN ON A RAINY OCTOBER DAY,

  • CUSTOMERS GATHER AT THE TRUCK

  • WINDOW TO ORDER UP DELIGHTFUL

  • LOCAL FLAVORS.

  • >> HI.

  • >> I WOULD LIKE TO GET AN

  • ORGANIC VEGGIE OMELETTE.

  • NO MEAT.

  • >> ALL RIGHT.

  • COULD YOU START SOME VEGETABLES

  • COOKING?

  • EVEN THOUGH I'M CLASSICALLY

  • TRAINED, I TRY TO KEEP THE FOOD

  • AS SIMPLE AS POSSIBLE SO YOU CAN

  • TASTE THE EGG OF TASTE THE

  • VEGETABLE.

  • >> RAISED AND EDUCATED IN

  • CALIFORNIA, CHEF PAUL MOVED TO

  • IOWA TO BE CLOSER TO HIS WIFE'S

  • FAMILY.

  • AND HE'S SPENT THE LAST 20 YEARS

  • EMBRACING LOCAL, ORGANIC, AND

  • FLAVORFUL FOODS.

  • >> CHEF PAUL, WHAT KIND OF

  • SAUSAGE?

  • >> IT'S FROM BEELER'S.

  • IT'S ALL-NATURAL, NITRATE FREE

  • FROM JUST UP THE ROAD IN

  • LE MARS.

  • >> THE FOOD-TRUCK SCENE HAS

  • GAINED POPULARITY IN LARGE METRO

  • AREAS LIKE SEATTLE, LOS ANGELES,

  • TAMPA, AND ST. LOUIS.

  • FROM ETHNIC DELICACIES TO

  • POPULAR STANDBYS, FOOD TRUCKS

  • HAVE A CHARM AND STYLE ALL THEIR

  • OWN.

  • CHEF PAUL'S SPROUTSTREAM

  • ATTRACTS LOYAL FOLLOWERS AT THE

  • SIOUX CITY FARMER'S MARKET.

  • BUT HE ALSO ROLLS THE TRUCK OUT

  • FOR SPECIAL EVENTS LIKE

  • WEDDINGS, FILM FESTIVALS, AND

  • FOOD CELEBRATIONS.

  • AND WITH SOCIAL MEDIA IN THE

  • MIX, FOOD TRUCKS LIKE

  • SPROUTSTREAM NO LONGER FEEL LIKE

  • THEY'RE PLAYING A GAME OF HIDE

  • AND SEEK.

  • CUSTOMERS CAN FOLLOW ALONG AND

  • FIND THE LATEST PARKING SPOT.

  • THE FOOD-TRUCK ATMOSPHERE IS

  • JUST AS MUCH ABOUT SOCIALIZING

  • AS IT IS ABOUT CULINARY

  • ENJOYMENT.

  • >> [ LAUGHS ]

  • >> BUT ON A COLD, RAINY DAY, IT

  • MIGHT JUST BE A LITTLE BIT MORE

  • ABOUT CHEF PAUL'S GOOD FOOD.

  • >> OUR NORMAL MENU THIS SEASON

  • HAS BEEN WRAPS.

  • WE'VE HAD VEGAN WRAPS AND

  • ALL-NATURAL CHICKEN WRAPS.

  • WE'VE HAD FISH TACOS, WHICH WE

  • REALLY ENJOY.

  • WE'VE HAD OMELETTES.

  • AGAIN, WITH OUR OMELETTES AND

  • WRAPS, WE TRY TO USE EITHER

  • LOCALLY SOURCED WITHIN 100 MILES

  • OF SOMETHING WE KNOW OR ORGANIC.

  • AND, FOR THE MOST PART, WE CAN,

  • AND AT THIS POINT, WE'VE GOTTEN

  • TO THE POINT WHERE, WHEN IT'S

  • NOT ONE OF THOSE TWO THINGS,

  • THEN WE LET PEOPLE KNOW.

  • >> WITH TEMPTING MENU ITEMS AND

  • APPRECIATIVE CUSTOMERS, CHEF

  • PAUL ALSO LIKES THE INTERACTION

  • HIS FOOD TRUCK OFFERS.

  • >> AND THEN FROM FREEDOM FARMS

  • AND COLBUCK'S FARMS AND

  • CASTLE CREEK AND CORNUCOPIA, WE

  • GOT THE REST OF THE VEGETABLES,

  • WHICH ARE, LIKE, KALE, PEPPERS,

  • AND ONIONS.

  • FOOD IS KIND OF THE COMMUNAL

  • LANGUAGE.

  • IT TRANSCENDS, YOU KNOW,

  • CULTURAL BARRIERS.

  • IT'S SOMETHING WE ALL SHARE IN

  • COMMON.

  • SO, FOR ME, ANY TIME I CAN

  • COMMUNE WITH PEOPLE AND FIND OUT

  • WHAT THEY WANT, IT'S REALLY

  • REWARDING.

  • >> THANKS TO THE SUPPORT OF THE

  • FOLKS IN SIOUX LAND, CHEF PAUL'S

  • SPROUTSTREAM CONTINUES TO HIT

  • THE HIGHWAY TO BRING HIS FRESH

  • PERSPECTIVE AND LOCAL, TASTY

  • DISHES ANYWHERE THE ROAD TAKES

  • HIM.

>> ORDER UP!

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B1 chef paul truck food truck farmer market organic

Food Trucks

  • 53 1
    nckuba posted on 2014/04/14
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