For the first time, Potato Expo 2016, the largest conference and trade show for the potato industry in North America, will host a food truck chef competition highlighting the broad appeal of potatoes and mobile food trucks.
During the Spud Nation™ Throwdown on January 12, three food truck chefs selected as finalists of a nationwide competition will present their most creative and flavorful potato recipe. A panel of judges will crown one of the chefs “Top Spud” with an award of $5,000.
There are more than 4,500 food trucks operating in the U.S. and nearly 50% of consumers will purchase a meal from a food truck this year. With the growing appeal of food trucks due to convenience and taste, many chefs are offering creative takes on traditional dishes.
Phil Lempert, Supermarket Guru:
“The growing number of adventurous diners combined with the universal appeal of potatoes, both as center of the plate and side dish recipes, is the perfect storm.”
“We predict big things for these food trucks.”
(Click picture to watch video)
Watch Supermarket Guru Phil Lempert introduce the competition in this video
And even if you don’t go to the Potato Expo, you don’t have to miss the energy these chefs bring!
Live coverage will be streamed via Periscope on January 12.
The chef finalists are:
Heather Banter, Circle City Spuds
Indianapolis, IN
Heather Banter from Circle City Spuds – Indianapolis, INInspired by the Great American Food Truck race, Circle City Spuds, a one-woman operation, is comfort food with a kick. Naptown, a nickname for Indianapolis, provides a dual meaning for Banter’s entry.
“We think the Naptown Mac & BBQ spud is a perfect ending for Vegas nights,” said Banter.
Daniel McCarthy, Tato Heads
Columbus, OH
Daniel McCarthy from Tato Heads – Columbus, OHTato Heads, which is also launching a restaurant, takes the clean slate of a potato and elevates the palate with multicultural flair. McCarthy sources from local businesses, purchasing his chorizo out of Cleveland and spices out of Columbus.
His entry for the Throwdown is the Chorizo Cheese Fries.
“Late night or early morning, these tater tot fries hit the spot,” he added.
Bridgett Blough, The Organic Gypsy
Kalamazoo, MI
Bridgett Blough from The Organic Gypsy –The Organic Gypsy features a chef with formal culinary training whose supplier of potatoes happens to be her father, a farmer.
“I grew up eating potatoes 5 nights a week. I’m excited to bring to Vegas healthy comfort food with a twist in my Green Tahini Potato Soup.”In addition to the three finalists, honorable mention went to STUFT Gourmet Baked Potatoes out of North Carolina.
Join us January 12 to discover the next great thing in potato food trucks!
SourceNational Potato Council / Potato Expo
