The Wheel Deal of Din­ing

SWFL food trucks at­tract pa­trons of all ages and tastes

Bonita & Estero Magazine - - CON­TENTS -

Food trucks are a unique in­ter­sec­tion of food and wheels. Mo­bile cui­sine has gained re­spect and be­come very pop­u­lar in small and large ci­ties alike, with all kinds of fans. These four-wheeled food out­lets of­fer sig­na­ture dishes from around the world. What was once mostly as­so­ci­ated with eth­nic street food now pro­vides ev­ery type of cui­sine con­ceiv­able, from grilled cheese to crepes to gourmet lunch­boxes. Food trucks are not only in­te­grated into ma­jor events, fes­ti­vals and fundrais­ers as a way to at­tract at­ten­dees and cater to ev­ery taste bud, they are pop­u­lar ev­ery­day din­ing op­tions for break­fast, lunch and din­ner.

Food trucks of­ten have great “back sto­ries.” The South­west Florida food truck known as Non­nie’s Pizza and Spudz has a spe­cial tale of how and why it be­gan: Mina Larocca Stro­bel has been bat­tling ovar­ian can­cer since 2013 and her hus­band, Ray Stro­bel, was work­ing a lot of over­time to pay for her all-nat­u­ral treat­ments not cov­ered by in­sur­ance. Be­cause her fam­ily ran a pizze­ria up north for many years, the cou­ple de­cided to look into start­ing a food truck as a fam­ily busi­ness ven­ture—a pizza food truck!

“We use my mom’s recipe and the grand­kids call her Non­nie, so we named it af­ter her,” Mina Stro­bel ex­plains. She adds, “The best part about run­ning a food truck is we do it to­gether!”

Be­low from left: The Red Roc Crav­ings truck; New Eng­land-style subs and other fare from The Siz­zle Truck; a line of food trucks at an event in south Florida; pip­ing-hot pizza from Non­nie’s Pizza and Spudz

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