Prospect Park couple combines talents to open food truck
TINICUM >> George and Morgan Bradley of Prospect Park combined both their passions — one loves to cook, one loves business. Together they created the Short Order Mobile Cuisine on wheels.
The two met nine years ago and started dating. He moved to Miami, Fla., to be with her and discovered a love for Latin and Caribbean cuisine. Soon the two moved back to the Philadelphia area and pursued their dream of having their own business. George attended the Art Institute of Culinary Arts. Morgan graduated from Drexel University.
“My mom was a butcher. I learned about meats. I was making beef jerky when I was eight years old. At 12, I worked at a legit kitchen cutting up French fries at a bar called Champions. I went from fast food to fine dining at the Marigold Kitchen,” said the Clifton Heights native.
“With my culinary experience I have a vast knowledge of techniques and gourmet-style dishes in a playful way for the truck experience. I worked at Poi Dog, Snack Shop on a truck. Working with them, I saw that it was a nice lifestyle still cooking but not stuck in the same kitchen each day,” said George.
Some of the delicacies served on Short order Mobile Cuisine include Cuban fries — French fries topped with mojo pulled pork, homemade Swiss sauce, grilled cubed ham, pickled chips and yellow mustard; Chicken Sofrito Taco, a four tortilla filled with shredded chicken, marinated in homemade sofrita topped with homemade Mexican Crema, homemade red cabbage slaw, Catija cheese and fresh cilantro and Churro S’more, a dessert which is a toasted marshmallow and chocolate drizzle sandwiched between tow homemade churro disks coated in cinnamon and sugar. Another signature dish is their Tres Leche, a yellow sponge cake soaked in sweet condensed milk for 24 hours, with melted caramel and topped with whipped cream and Mexican chocolate.
George explains that they make 80 percent of their meals from scratch and proudly wear chef attire while cooking on the truck. The couple agrees it’s about presentation, music and the ambiance created while you wait for your order to be cooked up.
George serves up the food with his friend and Chef Ulysses Cruz and Morgan helps out but admits that the only thing she can cook is cereal.
Morgan is the one who handles the business side of the Short Order Mobile Truck. She makes sure the budget is balanced and helped create the Art Deco Miami look.
“Philly is very dark compared to Miami and we wanted to stick out in the summer, fall winter and spring. So we choose the aqua, yellows and pink colors for our truck. It’s the colors of the beach, the water and the landscape. We wanted an Art Deco look for our truck. We choose Short Order Mobile Cuisine because you can get gourmet food in short order time,” said Morgan.
Morgan and George agree that her parents, Richard and Deborah Ginsburg, are their mentors. They helped out with this new venture in the food truck business. Morgan’s dad maintains the website and social media.
“When they come up for Thanksgiving they are our food testers. They are our mentors in business, accounting and marketing. They helped us feel comfortable about this venture,” said George.
The couple wants to keep going adding more trucks with different cuisines.
“On this platform we can make all our mistakes and learn what we need to change. We hope to have franchises in the future. This is the catalyst to start our endeavors. We hope to have trucks that will have different cuisine, possibly a Kosher Deli on wheels,” said George.
We Cook! You Eat! is their motto. The Short Order Mobile Cuisine Truck is available for private affairs and events and catering. For more information, go to info@shortorder.us or www.shortorder.us.