Mobile Eats at Menlo Summerfest, “Hot Fun in the Summertime”
For some delicious street fare and some world-class summer fun, head out to Mobile Eats, the fabulous food feature of Menlo Summerfest, coming up July 15-16 from 10 a.m. to 6 p.m. on Santa Cruz Avenue in Menlo Park.
Bring a hearty appetite and enjoy from an array of fresh, festive, summery food, much rooted in tropical, warm-weather destinations to celebrate the festival’s fun in the sun, summer-vacation theme.
Fresh Catch, a food truck, is dedicated to bringing the Bay Area the best of traditional Hawaiian poke. Using the freshest high-quality ingredients from around the world, Fresh Catch serves up a variety of authentic Hawaiian ingredients that will bring out the savory mouth-watering taste from each of the items on their menu. Grab a bowl of fresh poke served over rice or salad accompanied with a flavorful seaweed salad topped with tobiko then choose a flavor: The Californian – Shoyu flavored poke topped with onions and avocado, Too Hot to Handle – Spicy Ahi flavored poke top with tobiko and green onions, and The Pomeranian Ponzu flavored poke. Delicious and nutritious!
Real Cool Frozen Treats, from Sonoma County, makes all-natural frozen dessert novelties (ice pops and ice cream sandwiches) using local, organic, and fair-trade fruits, vegetables, herbs and flavoring ingredients in their products. Everything is made by hand and flavors change regularly using the best of the season and what is available locally. Sorry, no coconut or pineapple pops from Real Cool! Instead you’ll get unique flavors like: Snickerdoodle-Strawberry Ice Cream Sandwiches, Blueberry Cheesecake pops, Cucumber-Lime Cooler pops, Peaches & Cream pops and the Real Cool signature pop – The Strawberry Refresher (a cooling blend of organic strawberries, lime juice and Thai basil).
In the foothills of the Mexican Sierra Madre, the city of Oaxaca is known for its rich moles, made from a complex blend of peppers, seeds, spices and a multitude of savory ingredients. Oaxaca Kitchen Mobile, a popular food truck often seen at Stanford, will feature its signature mole negro blanketed over chicken tamales and drizzled atop Oaxacan nachos. The extensive menu also includes burritos, tacos and a Wa-ha-ka bowl with organic veggies, rice, beans, guacamole, queso fresco and salsa. All of their tortillas—even for the burritos—are made with their own masa made from imported Oaxacan corn and freshly pressed. Optional meet fillings include barbecued beef, chicken, steak and chipotle prawns, and side dishes include roasted butternut squash and fried plantains. Aguas frescas made with fresh fruit of the season round out the menu.
Mexican fare will also be prepared by family-run Carmen’s Taqueria of Salinas, offering carne asada and veggie tacos and burritos as well as super nachos with meat and beans. They’ll also prepare the traditional summertime treat found on practically every street corner in Mexico—colorful fruit cups with watermelon, cantaloupe, cucumber, and jicama—as well as juicy mango-on-a-stick.
A taste of Thailand can be found at Thai Stick, where the ever-popular barbecue chicken comes on a stick, in a bowl or a wrap, or over noodles. Sonoma Teriyaki also delivers Asian flavors with a hearty teriyaki chicken veggie chow mein, as well as a nod to the most prolific of summer vegetables with deep-fried zucchini.
Aroma Concessions celebrates the season with decadent barbecued oysters, sandwiches stuffed with plump Portobello mushrooms or succulent tri-tip, giant turkey legs, hot dogs, and garlic fries.
B Food International brings the Middle East and Mediterranean to Menlo with falafel and gyros, plus sausages, Philly cheese steaks, and hot dogs.
Succulent seafood is on the menu at Gourmet Faire, with a choice of tender calamari or crab fries, along with garlic fries and corndogs.
Sausage Kingpin Mike Hutslar’s smoked pork and beef sausages come in at a hefty half-pound, made even heftier when topped with grilled onions and sauerkraut. His curly fries and fried zucchini make tasty accompaniments.
Old-time American goodies can be found at Ear-Good Corn Roast, where freshly roasted corn awaits with melted butter and baked potatoes come with all the toppings. And Suitcase Ron returns with his addictively sweet-salty kettle corn, a perfect primer for Barrett’s Lemonade.
Kids will be eager to check out Mariah’s Fair Treats’ bright yellow ice cream truck. Not your typical ice cream, her peppercorn-sized Dippin’ Dots are chilled to a super-freezing -40 degrees to maintain their tiny bead shapes while spooned out of a bowl. She offers cookies and cream, rainbow ice, mint chip, banana split, and cookie dough.
Sugar and Ice and All Things Nice will make a visual splash with its tall oval trailer wrapped in blue glass. Here Hawaiian shave ice and cotton candy are what it’s all about. Customers take their plain shave ice to a flavor station and mix and match flavors to their hearts’ delight. Favorites include cherry, tiger’s blood (berries and coconut), mango, French vanilla and piña colada. At the cotton candy bar they’ll find an array of flavors and colors ranging from pink vanilla to blue raspberry.
Another opportunity for self-serve shave ice will come from the folks with the cheerful Kona Ice truck. Their Flavor-wave dispenser has every imaginable option, from grape and strawberry to watermelon, pineapple and mango, with an added infusion of vitamins C and D.