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The Vendy Awards, Which Honor the Best Street Food, Have Announced This Year’s Finalists

The Vendy Awards, Which Honor the Best Street Food, Have Announced This Year’s Finalists


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New York City’s Vendy Awards honor the best street food in the city, and more of this year’s finalists have been announced

Where do you find the best street food in the city?

Sometimes the most memorable food can’t be found in a restaurant. The Vendy Awards are back this fall to celebrate the champions of street food. Last month, we announced that the 11th annual Vendy Awards will make their return to Governor’s Island. Now we know the street food finalists for the Rookie of the Year, Best Market Vendor, and Best Dessert categories.

For Rookie of the Year, the finalists are Coney Shack Tacos (Southeast Asian-inspired tacos, hot dogs, grilled cheese, and quesadillas), Kaya NYC (Taiwanese gua bao or pork belly buns, popcorn chicken, and more), Lil Zeus Lunch Box (traditional Greek food), Old Traditional Polish (authentic pierogis and kielbasa), and Shuka Truck (varieties of the spicy Israeli egg dish shakshuka).

For Best Market Vendor, the finalists are Burmese Bites (classic Burmese dishes with a twist), Carnitas El Atorodero (home-style Mexican comfort food), Gumbo Bros (authentic Cajun/Creole cuisine), Home Frites (French fries and dipping sauces), and Karl’s Balls (serving Takoyaki, a ball-shaped pancake stuffed with octopus).

For Best Dessert, the contenders are Booqoo Beignets (serving the New Orleans pastry in unusual flavors), Butter & Scotch (boozy and sweet pastries), Doughnuttery (small doughnuts with unique toppings), Play J Ice Cream (Korean ice cream), and Squish Marshmallows (grown-up marshmallows).

More finalists will be announced in the coming weeks.


Finalists Announced For Ninth Annual ‘Vendy Awards,’ Contest To Crown City’s Top Food Trucks

NEW YORK (CBSNewYork) — The time has come again to crown the king of New York City&rsquos street food scene at the annual Vendy Awards. Now in its ninth year, the celebration of carts, food truck, and outdoor market vendors decided upon a space in Sunset Park, Brooklyn&rsquos Industry City to highlight 28 finalists.

For this year&rsquos glory, finalists are competing in five different categories, each with its own twist. There is the Rookie category specific to those open for less than a year and half, which will go to the Malaysian cart Mamak, the Indian food truck Mysttik Masaala, the pizza truck Neapolitan Express, the Argentinian empanadas from Nuchas, Thai-namese food truck Sweet Chili, or the Lebanese food truck Toum.

Back for the second year in a row to showcase those feeding the masses at New York City&rsquos outdoor markets like Smorgasburg and Hester Street Fair is the Market category. The finalists include anchovy-fryers Bon Chovie, the charcuterie from Brooklyn Cured, Lonestar Taco, the porcine goodness from Porchetta, and Thai stall Khao Man Gai NY. A category making a return to the award show is Best of New Jersey. Those of us on this side of the Hudson can finally try out the Cajun cuisine of Bloomfield&rsquos The French Quarter, the locavore sandwiches from Jersey City&rsquos Home by the Range, potato-centric dishes from Northern New Jersey&rsquos Hunger Construction, American classics from Molly&rsquos Milk Truck, and Atlantic City grub from Tony Boloney&rsquos Mustache Mobile.

Battling for the big kahuna Vendy Cup is five formidable competitors. Woodlawn&rsquos The Chipper Truck will serve up its late night Irish classics, a counterpoint to the vegan specialties from incredibly popular The Cinnamon Snail food truck. Red Hook ball field vendor El Olomega will surely delight the crowd with their El Salvadoran pupusas. High-end and low-end fans will be also be satiated by the classic Astorian Greek street food from King Souvlaki and the lobster rolls from Luke&rsquos Lobster.

The largest category by far goes to all seven finalists for the Dessert category. Food trucks Carpe Donut NYC, Del&rsquos NYC, Itizy, and Popitbaby heading off against Liddabit Sweets, Oddfellows Ice Cream, and Cholita Cuencana, who specializes in the Ecuadorean treat espumilla.

The Vendy Awards are the biggest fundraiser for the Street Vendor Project, an arm of the Urban Justice Center. Tickets to the event are tax-deductible and still available here. The event will be held Saturday, September 7th from 2:30pm until 7pm in Industry City (116 39th Street, Brooklyn).


Midtown Lunch

The finalists for the 2012 Vendy Awards were announced this morning, and it includes a couple of vendors we’re all familiar with. As expected Uncle Gussy’s scored their first Vendy Award nomination this year, along with Cinnamon Snail (did you try their fig pancakes this morning?) Rounding out the list are Piaztlan Authentic Mexican Food (from the Red Hook Ball Fields), Hamza & Madina Halal Food (from Hillside Ave in Queens), Xin Xiang Prosperity Kebabs (from Forsyth St & Division St), and Tortas Nezas (from near Citifield in Queens).

But wait there’s more. Want to go to the Vendys w/ me, Brian Hoffman, Blondie & Brownie? Find out how, after the jump…

The Vendy Awards have just announced a new “Early Entry VIP package” which goes on sale today. Not only do you get in to the event one hour before the crowds, but VIPs will also get to hang out with Food & Wine Restaurant Editor (and Vendy judge) Kate Krader, Ed Levine from Serious Eats, and me! There will also be street food mini tours by Turnstile Tours (led by our very own Brian H.), and Siobhan and Alex (aka Blondie and Brownie) will be demo’ing a slushie cocktail with Kelvin Slush that will appear in their upcoming book New York a la Cart: Recipes and Stories from the Big Apple’s Best Food Trucks (Running Press, Spring 2013). If you want to meet the vendors, and eat their food before anybody else, this is the way to do it. Tickets are $145, and all proceeds go to benefit the Street Vendor Project, but there are a very limited number of these so you may want to get on that ASAP. Already bought your tickets? No worries… there’s an “Upgrade” option for just $50 to score the VIP passes.

Buy your tickets, read all about the finalists, and see the first two videos for Cinnamon Snail and Piaztlan Authentic Mexican Food on the Vendy Awards Website.

Posted by Zach Brooks at 11:32 am, August 27th, 2012 under Vendy Awards.
6 Comments | RSS comments feed for this post


2014 NYC Vendy Awards Preview

New York City’s Vendy Awards are right around the corner! On September 13 I will be hopping a ferry to Governor’s Island where this year’s esteemed street vendors will be competing in a cook-off for an esteemed Vendy Awards. For those who don’t know, The Vendy Awards are like the street food Oscars. They bring together all types of vendors, from street carts to gourmet food trucks, highlighting the best the city has to offer.

The awards have been around in NYC since 2005, but last year I was honored to be a judge at the first-ever Chicago Vendy Awards, and this year I’ll be bringing you loads of pics and thoughts from this year’s NYC line up now that I’ve relocated. Man v. Food’s newly svelte Adam Richman is one of the judges this year, alongside others such as chefs and restaurant owners:

  • Adam Richman: Food Expert Host of the Travel Channel’s Man v. Food
  • Chef Alex Guarnaschelli: Food Network and Cooking Channel Personality
  • Florent Morellet: Former owner of the beloved eponymous NYC French diner Florent
  • Alicia Quarles: E! News Correspondent
  • Sarah Simmons: Chef/Owner of City Grit, A Culinary Salon
  • Maria Torres-Springer: Commissioner of NYC’s Department of Small Business Services
  • Citizen Judge Hannah Lyter

The awards categories include:

  • Vendy Cup
  • People’s Taste (the only award voted on by the attendees)
  • Rookie of the Year
  • Best Market Vendor
  • Best Dessert
  • Masters Cup (brings back past Vendy Cup winners).
  • Heroic Vendor Award goes to Baare Batchiri, the first non-food vendor to receive this honor (Batchiri sells cell phones on the street and was stabbed while working, but chased down his attacker)

The Finalists include loads of vendors, including the Cinnamon Snail which I already know is ah-mazing, as well as Nuchas Empanadas. A few that I’m going to try to hit first are:

  • Zha Pan Asian - Asian’s street food (think: Asian Fried Riceballs, Korean Chicken and Waffles)
  • Hallo Berlin – German soul food, not a common truck concept!
  • Calexico – named Best Mexican by Zagat, Mexican/Southern BBQ-inspired food
  • Solber Pupusas – <3 Pupusas
  • Shangai Sogo – Asian “tapas”
  • Ramen Burger – Enough said.
  • Ice & Vice – “cold treats use experimental, high-end flavor profiles”

Help me decide who else I should keep my eye on! There’s only so much room in the human stomach, and the lines will likely be sizeable, so unfortunately I won’t be able to try them all. Some of you guys might be more familiar with these NYC trucks than I am (being a n00b here and all).

Let me know on the comments or on Twitter if I *have* to hit up one that’s not on my short list!


Vendy Awards Reveal Finalists in Vegan Street Food

Drumroll, please! The 12th Annual Vendy Awards, New York City’s leading street food competition, has announced the finalists for this year’s surprise special category: vegan! Finalists in the new category, as well as the finalists in the Best Market Vendor, Best Dessert, and Rookie of the Year categories, were chosen from nominations by New York street food lovers. On September 17th, the vendors will be back at Governors Island for a heated grill-to-grill cook-off. The competition is sure to be fierce—as only one winner can come out on top for each category.

While all finalists have vegetarian options available, the vendors in the new vegan category are finding mouth-watering ways to help plant-based dishes meet the changing health needs and preferences of New Yorkers, all while upholding the delicious and creative style of street food. The six finalists are: Monk’s Meat, Vegan Bandwagon, Yeah Dawg, Jerk Shack, Mysttik Masaala, and Bamboo Bites.

· Monk’s Meat serves plant-based proteins that they make from wheat and have expanded their focus to vegan BBQ. You can find their vegan smokehouse at Smorgasburg, where they have been serving extraordinary food that happens to be vegan for three years. Owners and seitan specialists Rebecca Lopez-Howes and Chris Kim have both been vegetarian and vegan for over 20 years. They love the food they make and enjoy sharing it with everyone.

· Vegan Bandwagon’s owner Wes Fabro was raised in Los Angeles in the 1990s, surrounded by city life and diversity, where he became enthralled in volunteering and organic farming. As a disabled veteran, he is ready to serve healthy and eco-friendly products to everyone in NYC and has a goal of employing other disabled veterans on his food cart. In addition to launching The Vegan Bandwagon in partnership with Marty’s V Burger, he is trained as an audio engineer and currently works for a mobile food vendor doing food prep and service. This experience has shown him what it takes to succeed in the business and he is excited to make a meaningful impact in this industry.

· Yeah Dawg’s owner Marina Benedetto started Yeah Dawg in June of 2013 after having spent the previous 5.5 years working at a homeless youth shelter as a chef and counselor. Her job at the shelter was to introduce kids that were used to fast food to healthy meals and had to make the meals accessible and culturally familiar. This is where her mission of reinventing “Classic American” food began. The Yeah Dawg team believes that people can be healed by food, and their food is made from love with the goal of a better tomorrow for people, animals, and the environment. Yeah Dawg offers a refreshing and healthy take on classics such as hot dogs and burgers.

· Jerk Shack is a family-owned food truck that’s spicing up the city with classic Caribbean cuisine. Founder Elsie Darrell’s interest in the kitchen first developed at an early age growing up in Guyana. The second youngest of 14 children, she would help her mother cook dinner for their family every night. At age 17, Elsie moved to New York City, where she and her sisters ran a successful Caribbean restaurant in Harlem. However, due to steep rent hikes, they were forced to shut down. Elsie is the head chef of Jerk Shack, with her son J. Anthony, his wife Kelly and their daughter, Khloe heavily involved in both their food truck, which can be found in front of Harlem Hospital, and their market stall at Vendy Plaza. The Jerk Shack specializes in traditional Caribbean cuisine, which includes vegan meals inspired by the traditional Ital Rastafarian diet.

· Mysttik Masaala livens up Midtown with its flavorful, fiery Indian food. Originally from Bombay, Yuvaraaj Thakkar previously worked in the jewelry business. It was his son, Rishi’s dream to sell home-cooked Indian food using high quality spices directly flown in from India. He has since handed over his jewelry business to his brother and sister so that he has the freedom to run Mysttik Masaala and feed “heavenly meals” to New Yorkers. Mysttik Masaala’s cart can be found 7 days a week in Midtown at 54th Street & Park Ave and always serves several vegan offerings.

· Bamboo Bites’ founder Daniel Miller, while traveling in Southeast Asia, made genuine connections with amazing people, often through food. His curiosity overtook him when he discovered what looked like bamboo sticks being sold along the roadside he had to see what was inside…What he found was sweet sticky rice, even more irresistible than its cool bamboo casing. Bamboo Bites now shares sticky rice, snacks and street foods with people inspired by genuine travel and human connection. Focusing on flavors from places where bamboo grows, their recipes will take you to far-away lands…How do you Bamboo?

The Best Market Vendor honors vendors who are changing the game at street fairs and outdoor markets by utilizing locally-sourced ingredients and innovative techniques to put exciting spins on classic dishes. The five finalists are: Big Mozz, Arepalicious, NJS, Matzahbrei, and Tuson Sate.

· Big Mozz launched in 2015 at Smorgasburg, where they hand-stretch fresh mozzarella live at the market. Their dishes are vibrant and seasonal, and they take care to source all ingredients sustainably and responsibly. Owners Elliott Anderson, Matt Gallira, Jimmy Warren, who all have diverse backgrounds came together to start Big Mozz. Elliott came to Big Mozz with a background in corporate finance, paired with an outsized love of all things food. You can find him behind the Mozz Bar every weekend, stretching the freshest mozzarella you’ve ever tasted. Matt joined Big Mozz after starting The Atlantic Ave. Company, a startup food business specializing in hand-made pasta sauce. Jimmy joined the Big Mozz team after graduating from the Institute of Culinary Education. Between creating new and exciting recipes with Matt and running the line at the Big Mozz stall. You can try their small batch mozzarella every weekend at Smorgasburg, or at a private catering or stretching class.

· Arepalicious has been making a splash this year, expanding into the market scene at Vendy Plaza and Queens Night Market. Owner Danny Atehortua works for the City of New York and started his arepa business three years ago as a way to help save for his children’s future. He and his wife are both from Colombia and decided to sell these corn-based delights because they represent their cultural heritage. The whole family helps with the business, selling their traditional arepas made of 100% white corn and topped with cheese, avocado and/or meats, as well as arepa cones, which offer a unique spin on this Colombian staple. This vendor connects to and shares his Colombian culture through his cheese arepas, showing off culinary prowess by making deliciously distinctive arepa cones.

· NJS is truly a family affair, owned by mother and son team, Nancy and Jean Paul Medina. Along with several family members, they sell “Colombian-style” hot dogs at LIC Flea & Food on weekends. Each NJS hot dog is topped with homemade sauce, pickled vegetables, fresh fruit preserves, potato chips and more to balance out the sweet and salty. The Medinas believe that their love for food and family shines through in their all-natural hot dogs.

· Matzahbrei Born and raised in Tel Aviv, Sagi and Eyal are both musicians now based in NYC. Sagi has an indie rock/pop band called James Dawn and Eyal is a commercial and music video cinematographer. Matzahbrei is completely vegetarian, only uric cage-free eggs and can also be prepared vegan. The inspiration behind this business is to provide a modern update to this wonderful Passover dish and make it available to all people, all year long. Matzahbrei can be found at the Hester Street Fair, HBO Summer Film Festival and Astoria Night Market.

· Tuson Sate has some superior staying power, putting personal prints on traditional Indonesian food for the last 16 years. These vendors know the importance of building community and sharing culture through food. In 1999, Tuti served her satay to her daughter’s birthday party guests. It was so successful that friends and family started ordering satay from her. One week later, she began selling at the Indonesian Community Mosque in Queens, where she still sells Indonesia’s favorite street food on Fridays. Every Indonesian in NYC knows Tuti’s satay! So, Wulan, Charlie and Dian all stepped in to help Tuson Sate branch out into Manhattan in early 2016. Their goal is to make Indonesian food famous in the same way that Japanese, Chinese and Thai dishes are recognized. In addition to the Indonesian Community Mosque, their grilled beef, chicken and seitan skewers can be found at Hester Street Fair and Bryant Park.

Vendors in the Best Dessert category know a thing or two about satisfying a sweet tooth, be it light and frosty or rich and decadent. The five finalists are: Delmy’s Obleas, A Lil’ Bit of Fun, The Good Batch, Sweetface Snoballs, and Raindrop Cake.

· Delmy’s Obleas’ owner lives in Astoria and has been selling obleas, the caramel-filled Colombian wafers in Jackson Heights for three years. Delmy is from El Salvador and came to the U.S. in 1972. She became a street vendor after injuries prevented her from continuing in her previous career. She enjoys meeting new people and learning about their cultures, so selling obleas connects her with many different types of people. When you stop by her cart under the Junction Boulevard subway stop, make sure to try the oblea with blackberry filling!

· A Lil’ Bit of Fun is run by fiancés August Major and John DeWindt, who are obsessed with funnel cakes and sell their sweet (and savory!) treats at LIC Flea & Food. In addition to offering innovative flavors and toppings, they’ve reinvented the funnel cake by offering manageable portions that are gluten-free for all to enjoy. As a young black couple, their goal is for A Lil’ Bit of Fun to give hope to their community and inspire peers to become entrepreneurs.

· The Good Batch Chefs Anna Gordon and Steve Hurting started out six years ago. Their mission is to bring joy to the community through delicious, thoughtfully-prepared treats inspired by their culture, seasons and cravings. The Good Batch sells their unique twist on ice cream sandwiches (you don’t always need cookies to hold your ice cream in place!) from their ice cream cart at Smorgasburg and The Brooklyn Flea.

· Sweetface Snoballs sells authentic New Orleans “snoballs” that are made by authentic New Orleanian Rebecca Duckert. When people think of New Orleans as a food destination, gumbo, étouffée and beignets come to mind. However, since she was a little girl, Rebecca’s favorite treat has been the snoball, NOLA’s version of shaved ice made with machines patented in New Orleans. Sweetface Snoballs offers favorites like “nectar” and “Creole Cream Cheese” flavors along with experimental and sugar-free options. Sweetface Snoballs was borne out of Rebecca’s personal nostalgia for her hometown and the foods of her childhood. You can find her at LIC Flea, plus other markets and festivals throughout the NYC area.

· Raindrop Cake, the latest craze to hit the street food scene, is run by Darren Wong and his teammates Kyle Cheung and Thu Dang. They have been vending at Smorgasburg for only a few months, but their raindrop has already made a splash! The Raindrop Cake is inspired by traditional mizu shingen mochi from Japan and comes with a variety of toppings, such as roasted soy bean powder and sweet matcha sauce. Darren worked in advertising for ten years before leaving to focus on Raindrop Cake full-time. He loves introducing people to this light, delicate and refreshing raindrop made for your mouth.

Vendors in the Rookie of the Year category might be new in town, but they certainly have already left their mark on the culinary world. The six finalists are: Puran Dhaka, Los Viajeros, Harlem Seafood Soul, Sisig City, The Basket, and Mr. Bing.

· Puran Dhaka is the first food cart in New York City exclusively serving Bengali food. Owned by Michael, a DJ, Russell a promoter and Andrew, owner of a salon and spa, Puran Dhaka is the first food cart in New York City exclusively serving Bengali food. With Chef Jewels and cart operator Ammad, Puran Dhaka sells authentic biryani and samosas just as they are served in Bangladesh. You can find their cart in Jackson Heights and Astoria for dinner and Wall Street Plaza for lunch.

· Los Viajeros food truck owners’ Caitlyn and Carlos are a foodie couple who not only are self-taught chefs but also built their own food truck! Carlos has been a firefighter in the Bronx for many years and continues to work for FDNY when not on the food truck. Caitlyn has worked in the food and beverage industry for years and wanted to do something of her own. Los Viajeros began serving tacos, burritos and quesadillas last year because they love Latin flavors and are inspired by Dominican, Cuban and Mexican cultures. The Los Viajeros Food Truck can be found in Manhattan at the Flatiron building and in Uptown Manhattan at La Marina as well as in the Bronx at Jacobi Medical Center. Caitlyn and Carlos have always been inspired by food and traveling. Each country they’ve visited has influenced their business. Los Viajeros, meaning “the travelers” seemed like the perfect fit for the name of their new food truck.

· Harlem Seafood Soul is Harlem’s #1 eco-friendly mobile food kitchen! Tami Treadwell, who has lived in Harlem her entire life, is passionate about her menu offerings of shrimp and grits, po’ boys and other tasty seafood specialties that are sold out of her beautiful cart in West Harlem. For many years, Tami cooked and sold food out of her church. She launched Harlem Seafood Soul in March 2016 and is already gearing up for a second cart to hit the streets this summer.

· Sisig City, It has been a long time coming but is finally here: A Filipino-inspired food truck in New York City! As owner Manny Imperial grew up in the food industry and learned the uniqueness of Filipino cuisine, he always felt fortunate to have been able to build an incredible palette of Filipino flavors! This is what fuels Manny’s goal: to bring Filipino food to the streets of NYC for everyone. Filipinos, as well as those who thrive on new and adventurous flavor experiences, love Sisig City’s twist on tacos, nachos and quesadillas.


PAST PROGRAM | Upcoming Programs | Become a Member

Get a snapshot of the life of a food photographer. Brooklynite Clay Williams will join us to discuss his experience working on cookbooks, at the James Beard Foundation, on projects for the New York Times, and being the official food photographer of the Vendy Awards. In addition to sharing his stories and mouth-watering photos, he’ll give us some tips on how to get great food photos from our phones for Instagram or just your own personal memories.


VENDY AWARDS’ BEST STREET FOOD FINALISTS

Called the “Oscars of Street Food”, the Vendy Awards is an annual street food competition and fundraiser for the Street Vendor Project, a non-profit organization that provides legal representation and advocacy for street vendors.

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

The NYC Vendy Awards is a food competition and a beloved weekend event, giving attendees the opportunity to sample bites from the cream of the crop of NYC’s thousands of street food vendors. Many of NYC’s most famous trucks got their first big boost at the Vendys, and this year will be no exception. Over 25 vendors are selected by public nomination, and the winners are chosen by attendees and our celebrity judges, (which will be announced later this week). This year’s categories are: Bad Hombres for best taco truck, Rookie for the best new truck or cart, best Dessert, best in Market for the many eclectic food market vendors, and the coveted Vendy Cup Award for the best overall vendor.

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

For the thousands of people who attend the event each year, The Vendys offer the unique experience of tasting New York’s best street food—tastes from around the world—in one spectacular venue without breaking the bank or busting a gut.

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

The finalists for this year’s Vendys have been announced in all categories but the Vendy Cup which he operates alongside his son and nieces and nephews. o Maria Palacios Yolanda’s Tamales is owned by Maria Palacio, who was born in Guerrero Mexico and immigrated to the US when she was 23. After working a short time in a supermarket, she opened up the first tamale cart on Upper Broadway, using recipes taught by her grandmother, Yolanda. She set up near 137th Street, where her tamales became famous among City College students, and has since moved up to 145th Street.

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

In previous years, the winners have gone on to glory! The 2016 winner Tacos el Rancho led the pack and will return to present this year’s Vendy Cup Winner!

New York, NY – September 16, 2017: The 13th Annual Vendy Awards, hosted by the Street Vendors Project, took place on Governors Island.
Credit: Clay Williams.
© Clay Williams / http://claywilliamsphoto.com

  • Maria Palacios Yolanda’s Tamales is owned by Maria Palacio, who was born in Guerrero Mexico and immigrated to the US when she was 23. After working a short time in a supermarket, she opened up the first tamale cart on Upper Broadway, using recipes taught by her grandmother, Yolanda. She set up near 137th Street, where her tamales became famous among City College students, and has since moved up to 145th Street.
  • Godshelter Oluwalogbon DF Nigerian is run by Godshelter Oluwalogbon and his wife Bisola. He started catering for members of his church, in East New York, Brooklyn. After ten years of catering, he started selling meals out of the back of his car outside the Nigerian embassy in midtown. Two years ago, he opened DF Nigerian food truck, and recently signed a lease on a restaurant.
  • Anton Yelyashkevich Anton’s Dumplings specializes in pelmeni, which are Russian-style dumplings wrapped in thin, unleaven dough. It was founded by Anton Yelyashkevich, who immigrated to the US from Belarus in 1996, with his family, at the age of 6. He grew up in Bensonhurst, went to art school, worked in advertising and then founded his cart in 2015 near the basketball courts on West Fourth Street. After a glowing write-up in the NY Times, business took off, and he is now looking for a permit to expand his business.
  • Ji Chen “Peter” Wang Owns Big Brother’s Delicious Food is known for selling Chinese- style barbecue skewers on Main Street in downtown Flushing. He now has two carts, which he operates alongside his son and nieces and nephews.

DF Nigerian, a midtown Manhattan food truck run by Godshelter Oluwalogbon and his wife, Bisola, took home the city’s top street food prize today the 13th Annual Vendy Awards on Governor’s Island. Oluwalogbon, who immigrated to the US in 2001 and got his start vending food out of the trunk of his car parked outside the Nigerian embassy, won top honors for his jolof rice, peppered goat stew, efo riro, puff puff, moi moi, and suya.


EXCLUSIVE: Top food-cart vendors battle it out at the Vendy Awards' Master's Cup

New York's most celebrated street food vendors are out to dethrone the King of Falafel.

The Middle Eastern cart might be the only winner of two coveted Vendy awards in the same year — but this time, their competition is a lot tougher.

For the first time ever in the 10-year history of the street food competition, past winners will battle it out in a special Master's Cup showdown. It all goes down at the Vendy Awards on Sept. 13 on Governors Island.

Facing off against the King of Falafel will be four other Vendy victors — Hallo Berlin, NY Dosas, Calexico, and Solber Pupusas — event organizers revealed exclusively to the Daily News.

"The Master's Cup should be a great way to recognize how far the Vendy awards have come and where street food has come in the last 10 years," says Sean Basinski, head of the Street Vendor Project, which hosts the awards.

Since its start a decade ago, the Vendys have expanded to events in other cities including Philadelphia, Chicago, New Orleans and Los Angeles. "Ten years ago, there really were no fancy food trucks across the country," Basinski says. "The Vendys provided inspiration to a lot of people and really started a trend."

All five competing carts and trucks in the Master's Cup have won a Vendy Cup — awarded for best street food as judged by a panel of chefs, foodie TV personalities and executives — in a prior year. King of Falafel has the distinct honor of having won both a Vendy Cup, and a People's Choice award (voted by event attendees) in 2010.

Winning a Vendy means attention — and many businesses have parlayed that into expansions and even opening brick-and-mortar restaurants.

"These Masters finalists are all famous for what they've done — and they should be," Basinski says, noting they've changed the "street meat" perception of carts and trucks serving low quality food.

"Every street food connoisseur knows them, they've been written up in guidebooks, and tourists make a journey to see them, just like they do for Katz's Deli or Bouley."

Tickets to the Vendy Awards cost $95 for unlimited food from participating carts and trucks as well as beer and wine, while $145 will buy VIP treatment with early admission. Attendees get to vote for the winner of the People's Choice award, as well as the new Master's Cup. vendyawards.streetvendor.org

This German street cart was the original Vendy winner at the very first event. The cart, and a Hell's Kitchen restaurant, were operated by Rolf Babiel until his death in 2009. The business is now run by his family, including wife Bernadette, brother Wolfgang, and sons.

"Dad was the first winner of the Vendy Awards, so when they called us about the Master's Cup, it felt like the right thing to participate," says Peter Babiel, one of Rolf's sons. "We wanted to do it to honor him."

Peter says the Vendy menu will include bratwursts and German potatoes.

"I'm pretty sure we can win," he says. "It's simple food — but people like that."

Regular locations: Streetcart at 54th St. and Fifth Ave., and a restaurant at 626 Tenth Ave. halloberlinrestaurant.com.

Food: Sri Lankan vegan

Thiru Kumar is a one-man wonder behind his Washington Square Park cart, which he's operated since 2001. There's always a line of people — which Kumar works through while fielding calls from regulars who make sure he's there, and chatting with favorite customers who gather on the other side of the cart. For the Vendys, he's making his signature dosas (pancakes filled with a spicy potato mixture), as well as a variety of Sri Lankan vegan dishes including samosas, veggie drumsticks and soups.

"I'm very proud for vegan food to be part of the competition," Kumar says. "I don't really think about my competition. I'll keep doing the same thing I do and try to win.

"I'll be bringing my award-winning pondicherry," Kumar adds of the crepe made of rice and lentil flour and filled with vegetables and potatoes.


Philadelphia Vendy Awards finalists

The Vendy Awards will be held on July 9th (3:00pm to 7:00pm) at Piazza at Schmidts and will benefit The Food Trust, a nonprofit that strives to make healthy food available to all. Last year, three Philadelphia vendors came to New York to participate in the 2010 Vendys where it was announced that the event would debut in Philly in 2011. The Vendy Awards were started in New York City to benefit the Street Vendor Project at the Urban Justice Center<http://streetvendor.org/>, a membership-based project with more than 1200 active vendor members who are working together to advocate for and raise awareness of the many issues street vendors face around the nation.

The event emcee will be Johnny Goodtimes &ldquoOne of Philadelphia&rsquos Foremost Entertainers.&rdquo Philly Mayor Michael A. Nutter and the other judges Face tough choices at the July 9th event Loom in addition to ticket holders. The Vendy Awards are comprised of two awards: the Vendy Cup, as awarded by the judges, and the People’s Choice Award.

The Philadelphia Vendy Awards are proud to announce that the finalists for the inaugural event are:

Cucina Zapata

Chef/Owner(s): Robert and Ruk Zapata

How long have you been in business: Two and a half months

Where are you from: Rob, South Jersey & Ruk- Khon Kaen, Thailand

What kind of food do you serve?: An amalgamation of Thai and Mexican.

Specialties: Thai Sweet Potato Chicken Curry, Thai Short-Rib Taco, Chicken Satay Taco

Tell us something about you or your business that you want the world to know: We hope to one day import organic chilies from our small farm in Thailand and use them in our sauces and food. We are always looking for different ways to serve healthy, quality food to our customers.

Why do you deserve to win the Vendy Award?: Because we do what we loves and we loves what we do.

Gigi and Big R Caribbean/American Soul Food

Chef/Owner(s): Elukene Rene & Thomas Bacon

Years in business: 10 Years

Where are you from: Rene, Haiti & Thomas, Philly

What kind of food do you serve?: Caribbean/American Soul Food

Specialties: BBQ Jerk from the Smoking Grill and our Fried Whiting Fish with Rene’s Special Seasonings

Tell us something about you or your business that you want the world to know: We serve our soul food to please the soul but also want our customers to have a spiritual filling as well. That&rsquos why our platters run over with food. We aim to please.

Why do you deserve to win the Vendy Award?: In our working class society we have a busy schedule with the family first, then the job, then back to the family. These vital hours of interaction with family/job doesn’t leave us with a lot of wholesome food prep time. This is why we serve our customers nutritious and tasty food. We love to hear our customers say “I got a large fish platter and had enough to share with my children and reheat for later.” We fill in the gap for time, health and flavor. Home away from home. We aim to please.

Guapos Tacos

Chef/Owner(s): Jose Garces & Jun Aizak

Years in business: Established in 2010

Where are you (owners/chefs) from: Jose Garces, Chicago & Jun Aizak, Japan

What kind of food do you serve?: Tacos

Specialties: Mexican Sodas, House made guacamole, esquites (sweet corn, queso fresco, chipotle, and lime)

Tell us something about you or your business that you want the world to know: The truck is owned by an Iron Chef.

King of Falafel

Chef/Owner(s): Nabil & Hined Akkeh

Years in business: 1989, 22 years

What kind of food do you serve?: Middle Eastern Food

Tell us something about you or your business that you want the world to know: We were both electrical engineers back in Syria.

Why do you deserve to win the Vendy Award?: We helped introduce Philadelphia to Middle Eastern food. When we started we were one of the very few serving this kind of food, now it is everywhere&mdashon the streets and in restaurants&mdashbut our customers keep coming back to us. They come back because we serve healthy and affordable food made from good ingredients. We soak and grind our chickpeas to make our falafel and hummus&mdashwe don&rsquot use mixes or pre-made food, everything is made by us from high quality, fresh ingredients&mdashthat is our tradition and you can taste the difference.

Chef/Owner(s): Nikki Hill (chef/owner) and Claire Wadsworth (owner)

Years in business: Four months

Where are you from: Nikki grew up in Salt Lake City, Utah. Claire grew up in Houston, Texas and Summit, New Jersey.

What kind of food do you serve?: Brunch. Home-made style favorites.

Specialties: Cooking with locally sourced naturally raised food, keeping it simple and tasteful.

Tell us something about you or your business that you want the world to know: We are grateful for Garden Variety. They have allowed us a jumping off point for our business. This is only the beginning for La Copine.

Why do you deserve to win the Vendy Award?: For most people brunch is a weekend luxury, and La Copine makes it affordable while using farm-fresh, well sourced food. La Copine deserves to win because we have a unique concept and genuinely we care about the quality and experience for the people in our community.

Magic Carpet Foods

Chef/Owner(s): Dean Varvoutis, president / Deborah Carson, executive chef

Years in business: Since 1984, 27 years +

Where are you from: Born and raised in Philadelphia area

What kind of food do you serve?: Whole world vegetarian cuisine

Specialties: Middle Eastern and Mediterranean influence, solid vegetarian staples

Tell us something about you or your business that you want the world to know: We provide the gateway to vegetarian eating for the common person. People should know that you don&rsquot need to be vegetarian to enjoy vegetarian food. That&rsquos our claim to fame.

Why do you deserve to win the Vendy Award?: It is nice to be recognized for something you worked hard at for so long.

Sugar Philly

Chef/Owner(s): John Suh, Franklin Shen, Dan Tang (chef)

Years in business: 1.5 years

Where are you from: Philadelphia

What kind of food do you serve?: Desserts (“Gourmet”)

Specialties: French Macarons

Tell us something about you or your business that you want the world to know: Our food truck Sheila was once a mail postal truck outside the World Trade Center

Why do you deserve to win the Vendy Award?: French Macarons > Cupcakes……

Chef/Owner(s): Pastry chef and owner, Gretchen Fantini

Years in business: Three months

Where are you from: Philadelphia

What kind of food do you serve?: Premium ingredient cupcakes…and more.

Specialties: Every single cupcake is special because they truly are Made with Love, but the favorite is my Southern Red Velvet. It is a cocoa buttermilk cake made with a Madagascar bourbon vanilla cream cheese frosting.

Tell us something about you or your business that you want the world to know: Before starting my sweets-to-the-streets business, my previous profession was in the legal field. Don’t wait any longer, follow your heart and make it a reality.

Why do you deserve to win the Vendy Award?: I might not be able to win us the Super Bowl but I can make Philadelphians happy by creating modern desserts that not only look good but taste just as good. I am committed to bring that high standard that they look for in every single dessert that I make.

&ldquoChoosing between these fantastic vendors is like choosing between Cliff Lee and Roy Halladay, they are all great,&rdquo said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center. &ldquoWe have a diverse group of Vendors competing – just like the city they cook for and I know Philly residents will have an opinion about who is best. Philadelphia has a taste all its own, and we&rsquore excited to for people to come down to see who is Philadelphia&rsquos best street chef.

Judges at the 2011 Philadelphia Vendy Awards are:

Philadelphia Mayor Michael A. Nutter

Jennifer Carroll, Chef de Cuisine, 10 Arts Bistro & Lounge: Jennifer Carroll is the chef de cuisine of 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, Pa. Carroll is also well-known for starring on Bravo’s award-winning television show Top Chef Las Vegas and Top Chef All Stars. Born and raised in Philadelphia, Carroll has contributed her talents to numerous restaurants, including Eric Ripert’s prestigious Le Bernardin. When 10 Arts opened, Carroll was personally selected by Ripert to lead the kitchen. Carroll creates menus of modern American cuisine with an emphasis on local ingredients.

Brian McManus, food and music editor at Philadelphia Weekly: Brian McManus is the food and music editor at Philadelphia Weekly, and the author of Philadelphia’s Best Dive Bars: Drinking and Diving in the City of Brotherly Love. He¹s written for Houston Press, San Francisco Weekly, Chicago Reader, Cleveland Scene, and Chunklet, Harp and Spin magazines. McManus began his writing career nearly a decade ago while slaving away as a chef in high-end professional kitchens of his native Houston, Texas. He moved to Philly in 2005, and can be found most days at Oscar’s Tavern.

Drew Lazor, Food and Web Editor at the Philadelphia City Paper: Drew Lazor runs the Meal Ticket blog at the Philadelphia City Paper along with being a food columnist for the paper. Founded in October 2008, Meal Ticket is a City Paper blog about food and drink in Philadelphia. Among the items they blog are recipes, interviews, restaurant news, commentary and much more.

Chef Michael Solomonov, executive chef at Zahav: Chef Michael Solomonov is the executive chef at Zahav Philadelphia’s renowned modern Israeli restaurant. Known for his extraordinary skill at transforming simple foods into artful culinary masterpieces, he is widely regarded as one of the city’s top young chefs and entrepreneurs. In addition to his duties at Zahav, of which is he co-owner, Chef Solomonov is a partner in, a popular Mexican restaurant in Society Hill, and Percy Street Barbecue, a Texas-style barbecue restaurant and bar on South Street that has quickly become known as the best place in Philadelphia for smoked meats.

Lindsay Lidge: Lindsay Lidge, wife of Phillies pitcher Brad Lidge, is an advocate for healthy eating. In 2010, Lindsay and Brad partnered with The Food Trust, a Philadelphia nonprofit working to increase access to affordable, nutritious food, to launch “Team Up for Healthy Food and Healthy Families” to spread the word about healthy eating to all Philadelphia families.

Jamie Shanker: Jamie Shanker grew up in Queens, NY where her Jewish parents threw her dim sum birthday parties while the other kids had theirs at Burger King. Now she is a proud Philly resident. In between meals, she is a full time law student focusing on the nonprofit sector, having picked her law school based in part on the city’s exciting array of ethnic eats. Jamie runs the Philadelphia edition of Midtown Lunch, a website dedicated to finding Philly’s most delicious, under $10 lunches.Since the site’s launch in January 2010, she has spent her time conquering the Philly Prizzasteak (pizza wrapped, pretzel stuffed cheesesteak), Indonesian steam tables, all you can eat pickle bars, hidden Chinatown basement restaurants, as well as lunching at most of Reading Terminal’s glorious food stalls and esteemed food trucks around town.

One of New York&rsquos most beloved and widely anticipated food events, the Vendys are the premier street food showcase and last year attracted more than 1500 savvy street foodie attendees. This year&rsquos New York Vendys will take place on Governor&rsquos Island on September 24th.

A membership-based organization of more than 1200 vendors, the Street Vendor Project serves as a voice for the more than 10,000 vendors who contribute to New York City&rsquos rich and vibrant street life. The organization is now helping spearhead a national movement through SVANA, the Street Vendors&rsquo Association of North America.

Follow the Vendy Awards on Twitter for the latest news and announcements or on Facebook.


Vendy Award Best Market Vendor Finalists Announced

The finalists have been announced for Best Market Vendor category of the 2012 Vendy Awards.

We haven’t done a lot of coverage of the various markets that have popped up around town, so we are not familiar with most of the finalists. That just means we have some new vendors to try at the Vendy awards this weekend.

Click through to find out the market vendors who have been recognized for their delicious food.

The five finalists who will compete for the title of Best Market Vendor, a new category honoring a latest breed of mobile vendors popping up at local street fairs and outdoor markets, are: Pestle & Mortar, Mayhem & Stout, Baby Got Back Ribs, Parantha Alley, and Lumpia Shack.

Vendors from local hotspots such as Smorgasburg, Hester Street Fair, and New Amsterdam Market have been pushing the envelope of traditional street-food,often utilizing locally sourced ingredients and classic techniques to create new and exciting dishes.

Here’s more info on this year’s five finalists, and why they think they should win the Vendy Award for Best Market Vendor:

Pestle & Mortar

Chef/Owner(s): William Edwards
Years in business:
Two years
Where they’re from:
Williamsburg, Brooklyn
Website:
www.facebook.com/pestlebk
Twitter:
@pestlebk
Schedule:
Saturdays at Smorgasburg, catering and private chef services available 24/7
Languages spoken:
English, Spanish
Food:
We sell ceviche at the Smorgasburg market, but offer a broad menu for catered events, with a focus on providing new perspectives on classic culinary techniques. Our ceviche is a recipe we devised after countless tastings andtestings, and even more heated debates. While we hold traditional Peruvian- and Ecuadorian-style ceviches in high regard, ours is, we believe, a rather unusual and surprising take on this superb dish.
Specialties:
Our ceviche and gnocchi have received particular praise.
Tell us something about you or your business that you want the world to know:
We are a very small, boutique food business formed by four childhood friends. We are fiercely dedicated to crafting clever, stimulating dishes out of local,seasonal ingredients. Our motto is “food for hire” because we are open to producing high-quality, memorable food under any circumstances and in any venue, no matter how unlikely or challenging. Our focus as a catering company is on providing our services to local non-profit ventures, working with them to create a unique and remarkable menu while keeping costs at a minimum.

Why do you deserve to win the Best Market Vendor Award?: With so many incredible food vendors throughout New York City, it is difficult to say that we deserve to win any more than any of countless other great outfits, but we are intensely passionate about our ceviche, and spent over 8 months testingrecipes before debuting it, and we sincerely believe it is a unique and uniquely delicious take on ceviche and a great eating experience.

Mayhem & Stout

Chef/Owner(s): Jason Brown & Steve Applegate

Years in business: One Year (opened in April)

Where they’re from: Hamilton, NJ

Schedule: Dekalb Market daily until September 30th

– UrbanSpace Meatpacking daily September 1st through December 24th

– Madison Square Eats daily September 21st through October 19th

– Union Square Holiday Market daily November 16th through December 24th

– Columbus Circle Holiday Market daily November 28th through December 24th

– Hester Nights on August 30th, September 6th and 13th, and October 25th

– Hester Street Fair on October 27th

Languages spoken: English

Food: Braised Meat Sandwiches

Specialties: Braised Short Rib/Brisket and Braised Pork Shoulder

Tell us something about you or your business that you want the world to know: We will be doing a lot of markets this fall and holiday season, including Urbanspace Meatpacking, Madison Square Eats, Union Square Holiday Market, Columbus Circle Holiday Market, and Hester Nights. And being that we are only a market vendor as of yet, we will be diligently searching for our next step throughout this process.

Why do you deserve to win the Best Market Vendor Award? Although we do not yet have a permanent location or truck/cart, we have worked extremely hard to make the most flavorful sandwiches this city has to offer. We make all sauces and add-ons in-house, and each one is unique to Mayhem & Stout. In the short time we have been open, we have established an extremely loyal following and we hope to continue to increase this following.

BABY GOT BACK RIBS

Chef/Owner(s): Robert Liano (415) 515-8423

Years in business: One

Where they’re from: New York City

Twitter: @babygotbackribs

Schedule: Smorgasburg, Brooklyn (Summer) & Madison Square Eats (Fall)

Languages spoken: English, Spanish, Russian

Food: We make Baby Back Ribs. We are told they are the best around. That is all. Our sweet ribs recipe is adapted from a 100-year old family recipe from Parsons, Kansas. We also make a savory 21-spice dry rub for those who want to keep their fingers clean.

Specialties: Ribs!

Tell us something about you or your business that you want the world to know: I have produced television programs and documentary films for 20 years including winning 2 Emmy Awards. Last year, I decided nothing I have ever done has been as challenging or as rewarding as making food for the NYC community. To have customers return each week to eat my ribs is such an honor.

Why do you deserve to win the Best Market Vendor Award?

We probably don’t deserve to win given that we are ‘noobs’ to the scene, but our Ribs are amazing. But more importantly, we aim to put a smile on our customer’s face each and every time they come to us. (Make sure to check out or logo!) Life is too short to go unhappy or hungry and we are dedicated to doing our part to help out. Vending is equal parts quality and excellent customer service and we strive for both, always.

Parantha Alley

Chef/Owner(s): Rajeev Yerneni, Retu Singla

Years in business: 6 months

Where they’re from: Delhi, Washington DC, New York City

Twitter: @paranthaalley

Schedule: Saturdays at Smorgasburg from 11-6

Languages spoken: Hindi, Telugu, Punjabi, Urdu, and English

Food: Paranthas made with a variety of traditional and not so traditional stuffings.

Specialties: Keema (minced chicken), Aloo & Mattar (Potato and Peas), Carrot & Coconut Vepudu (Andhran spiced), Dates with Honey flavored Goat Cheese & Pecans

Tell us something about you or your business that you want the world to know: This stall is inspired by the love we and our crew have for the seriously good street foods of the world. This is our homage to the original Parantha-walla Galli in Old New Delhi, the street version under the Moolchand Bridge and to the culinary fusion influenced by first/second/third generation South Asian Americans.

Why do you deserve to win the Vendy Award? We have already won by being nominated and feel it is an honor to serve good food to support a great cause. But if you insist on asking, we should win because we introduced a relatively new and delicious Indian street food (with many more to come) at a great price.

Lumpia Shack

Chef/Owner(s): Neil Syham
Years in business: 1st year
Where they’re from: Brooklyn, NY
Website: www.lumpia-shack.com
Twitter: Lumpiashack
Schedule: Every Saturday @ Smorgasburg from 11am-6pm
Languages spoken: English
Food: Filipino-inspired spring rolls.

Specialties: Aside from our menu of fried spring rolls and the salad wrap, we offer a rotating fried spring roll special that plays off of our favorite traditional Filipino specialties– sisig, adobo, lechon paksiw, sinigang, and kare kare.

Tell us something about you or your business that you want the world to know: In the Philippines, the fried spring rolls are called ”lumpia shanghai,” denoting their Chinese origin. At Lumpia Shack, we offer our own versions with a selection of fried spring rolls as well as a vegetarian salad wrap. Most of our flavors are inspired by traditional Filipino dishes, but made by using the BEST handpicked seasonal ingredients available from the NYC’s greenmarkets. We hope by using the best ingredients we can help promote Filipino cuisine, putting it in the global spotlight we feel it truly deserves.

Why do you deserve to win the Best Market Vendor Award? I feel that it isn’t myself that deserves to win the Vendy Award, but I do feel that Filipino food deserves to win the award. The Vendy award would let the folks at Lumpia Shack know that we are doing our job in helping to celebrate Filipino culture and food by bringing Filipino foods to the rest of the world. Making Lumpias (spring rolls) is a labor of love. The process starts weekly with shopping at the Union Square Farmer’s Market, where the menu and flavor profiles are determined by what is available at the market that week. We select seasonal ingredients which are then carefully chopped, prepped, and combined together. The majority of the time is spent meticulously filling and rolling each of the lumpias, so that they have the perfect balance of filling and flavor in each bite. We want to provide people with food that is fresh, healthy, and creative — yet also celebrates traditional Filipino dishes. In the end it’s what Filipino food does for us and how it makes us feel — we hope by tasting our lumpias you feel the same way too!


2009 Vendy Finalists, Here I Come!

Ladies and Gentlemen, the finalists for this year’s Vendy Awards have been announced and as a proud New Yorker, I feel the need to check them out personally. What’s that? No, not Wendy’s. I said the Vendys.

You must have heard of it – it’s been going on for years (well four – but that’s years). It’s a cook-off to find the best sidewalks chefs in New York City. Yes, I said sidewalk. That’s right – street food. Those carts on the corner? Those. Though many are now actually trucks but never mind – they set up shop and serve customers right there on he street so they remain street food. No, these are not dirty water dogs (not that there’s anything wrong with dirty water dogs). The world of New York Street Food is a vast landscape, covering a world of cuisine – including everything from the South American grilled chicken to Sri-Lankan style vegan to dessert.

This year’s finalists include:

  • Traditional Indian offerings from Meru Sikder and his Biryani Cart
  • Middle Eastern fare from Falafel King, Fares “Freddy” Zeidaies
  • Dumplings courtesy of Kenny Lao at Rickshaw Dumpling
  • Jamaican food from Jamaican Dutchy’s O’Neill Reid
  • Mexican from Country Boys/Martinez Taco Truck run by Fernando & Jolanda Martinez*

My goal is to try something from each finalist before THE BIG DAY. I always say that of course and somehow always miss one. But this year – I’m gonna do it! I must say that the Vendy Awards people have made it easier than ever to find and get to know the finalists. I love the maps and the interviews. – looking forward to it all.

That said, I have already experienced the joy of Rickshaw Dumpling. All I have to say about that is — pardon my French – FAN. F*CKING. TASTIC!

* somehow I’ve never tried their stuff despite having been out to the Red Hook Ball Fields a number of times – the Red Hook Ball Fields are worth a post all on their own and will get one shortly. In the meantime, check out Serious Eat’s Red Hook Vendors: A Quick Guide for the Uninitiated. Mouth-wateringly informative.


Watch the video: 2018 Vendy Awards - Vendy Cup Finalists Preview (May 2022).