Most people who follow the culinary scene in Atlanta have no doubt noticed the proliferation of food trucks and food truck events that have cropped up over the past two years. What only a few years back used to be referred to as “roach coaches” have now transformed into full service trucks dishing out everything from fusion tacos (Yumbii) to freshly prepared Indian delicacies (Masala Fresh); we even have a new nonprofit truck (The People’s Food Truck)!
The thriving food truck scene has gained interest from several media outlets and two food truck shows have been taped in Atlanta and/or featured some of its trucks; the most notable of which is Eat Street, who featured the WOW Truck, Texas Tacos, Mobile Marley and Ibiza Bites on season three of its show on Cooking Channel and Food Network Canada.
The show has been a runaway success and Season 4 is currently underway. As you can imagine, they have had several requests for the recipes featured on the show so naturally Eat Street and host James Cunningham compiled their favorites and published Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks earlier this month. The book features recipes broken up into the following categories and each come with incredibly mouthwatering photos: Mobile Snacks; Burgers, Dogs & Slices; Sandwiches; Tacos, Wraps & Cones; Soups, Noodles & Saucy Things; Curbside Meals; Sweet Meals.
The following recipes from two of our favorite Atlanta food trucks were also included:
Ibiza Bites: Fried Green Tomatoes
Texas Tacos: Chicken Fresca
I recently sat down with Eat Street host James Cunningham (JC) to chat about the book, Season 4 of Eat street and when they were coming back to Atlanta.
FS: Tell me a little about the book.
JC: The title of the book is Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Truck, and it’s a compilation of the best recipes we have tried during the first three seasons of the show. We not only wanted the best recipes, but we also wanted to make them easy so, our publisher, Penguin, ran every recipe through the gauntlet in their test kitchen. We made a few tweaks, with the permission of the food trucks of course, to ensure they could be easily replicated and they all turned out great. We were really excited that the trucks gave us recipes for their signature item, not just some side dish!
FS: Have you sampled all the recipes personally, and if so which is your favorite?
JC: I have tried most of them, and they’re all so good, it’s hard to pick just one since they’re broken into several categories, like snack, sweets, pizza, etc. I should also mention it was on the best seller list the last few weeks, but I’m not sure of the number.
FS: Let’s talk about Eat Street Season 4; it just started, so what makes it different and why should people watch?
JC: We’re really excited about Season 4, as we filmed double the amount of episodes as we had in our previous seasons. The show can be seen on Cooking Channel and Food Network CA and is now shown in over 40 countries; apparently I’m quite the celebrity in India and they among other countries really want us to do some international shows, which would be awesome but nothing is currently in the works. In Season 4 we go all over the country and we really have the show down to a science and everyone knows what they’re doing. This allows the shows to be smoother and have of a professional look and fell than the first few seasons.
FS: Has the show been renewed for season 5?
JC: Right now we have almost two seasons worth of shows for season 4 we’re still editing, so I’m sure it will, but we have too much on our plates to start worrying about when we will film again.
FS: Will you come back to Atlanta for the next season? Some of the trucks were featured in season three and the food truck scene has grown exponentially here over the past few years.
JC: We love Atlanta and I’m sure we will make it back there. We are definitely keeping up with the food trucks there and were amazed to hear about all the progress being made.
FS: What are you personally most excited about for season 4, the future of the show, and just the overall food truck environment?
JC: Just the evolution of the whole thing; the operators are such great and genuine people and to see them thrive and begin to expand is amazing. I really didn’t understand the reach the show had, and it’s been very satisfying to have people come up to us and say that they started a food truck because they were inspired by the show. When we first started people would always ask me if this was just a fad and when would the food truck craze fade, and I’m excited to say that it’s only growing more and more each day and the future looks bright.