Respecting the food and the environment from which it comes from is our utmost concern. Our partners are chosen based on their level of commitment to socially and environmentally responsible practices. We exercise 100% utilization of our products and maintain zero-waste procedures.
Handcrafted food is our passion and seasonality plays a dynamic role in our menu. We take pride in serving delicious food done right, from preparing all of our meats in-house to making all of our own condiments. Working with fresh seasonal ingredients allows the natural flavors of the food to shine through each dish. We can taste the difference and we hope you can too!
Chef Stephen Trojahn, owner of GASTROTRUCK, has over 20 years of culinary experience throughout the United States, Jamaica and Puerto Rico. He is passionate about showcasing the best that nature has to offer in every season. Chef Stephen draws inspiration from his many travels around the world and the delicious local products that Minnesota brings to the table.
I was destined to live the restaurant life.
Grandpa Hutar owned a KFC. Yes, I know the secret recipe.
My parents Greg and Kathy Hutar owned, Gregโs Place (Eveleth) and Vertinโs cafe (Ely). I started as a shy teenage host at Vertinโs (hard to image me as shy, I know, maybe that was the beginning of the infectious enthusiastic personality I have today). One day my dad told me โIf I wanted to make more money I needed to be a waitress or a cookโ I had just spilled coffee on one of the regulars a couple weeks earlier and after some discussion, we decided that I would be a breakfast cook. Auntie Rosie and Auntie Dina, Eloise, and Brenda showed me the ropes, taught me the tricks, and were my teachers daily. I am sincerely grateful for their patience.
Years later, when my parents said that they were selling Vertinโs I thought why donโt they just give it to me, oh the foolishness of youth.
Even with my family getting out of the restaurant life I never strayed from the world they had shown me.
Thereโs something about working as a team feeding the hungry, with a focus on flavor, presentation and a sense of urgency that makes the heart beat a little stronger, your eyes twinkle a bit brighter, and your smile a little wider. How could you not want to live this life?
I am but a mix of everyone I have had the pleasure of standing beside in the various restaurants Iโve worked.
Rich Petry and Jason Slusser at Featureโs Sports Bar and Grill (West Salem WI) took a chance on me. Iโm not sure who got the most out of the relationship but it paid off for all of us. Under the guidance and instruction of these mentors I went from being a line cook to Kitchen Manager, they stuck by me during my college years, my growing years, and my coming out and for that they will always have my infinite respect.
Jaroslav Kreysa, Greg Hill and Ed Berg all gave the thumbs up to start my Chipotle career rolling. I certainly had no idea that it would turn into a nearly decade long career. I thought it was a perfect way to move to the cities and get great benefits like pet insurance and domestic partnership benefits. Neither of which I ever used, yet those were my main reasons for even applying in the first place. That move started the progression over the years to Assistant Manager | General Manager | Senior Restaurant Manager | Restaurant opening training team | Restaurateur | Restaurateur 2 | Restaurateur 3 | Restaurateur 4 my career at Chipotle was ever changing and so were my restaurant management skills, my ability to train teams, and a desire to build my own destiny. My tenure at Chipotle gave me the experience and confidence to venture out and follow my dream of building and running a food truck and has lead me to Butcher Salt: Inspired Street eats.
The time is now, Butcher Salt has arrived and my dreams are coming true, Life is a bit easier when people believe in you, believe in your dreams, and have the confidence to stand beside you as you leave stability and venture into the unknown and this wouldnโt have been possible without the love and support of my partner in life and business Ms. Shari Brochhausen. She pours the water that makes my cup half full.
It is with the knowledge from so many in my past that I will find success in my futureโฆButcher Salt.
Season the Day
Kabob + Omelette = Kabomelette
Joining the growing food truck scene in 2011, Kabomelette began in a tent at Minneapolisโ Midtown Farmers Market. where Chef Greg Miller and partner Chelsea Miller served breakfast to enthusiastic (and very hungry!) crowds. Soon thereafter, they purchased their signature sporty red trailer, expanding to festivals, offering a healthy, gluten-free, and convenient alternative to the customary fried-anything-on-a-stick. They combined their popular omelettes with tasty steak kabobs, added a side of potatoes, and voila! Kabomelette was born.
Greg has a degree in culinary arts, but his expertise and passion for delicious food are the result of over fifteen yearsโ kitchen experience, ranging from preschool cooking classes to gourmet catering. After working in kitchens large (over 70 staff) and small, he pursued his dream and started Kabomelette.
Having worked in fundraising and social work, Chelseaโs talents are now being put to use serving customers and managing the โnon-foodieโ aspects of Kabomelette. She enjoys working with all of the customers from brides to festival organizers. Her claim to fame is to keep the planning process simple and to the point! She does not like to keep people waiting.
Tacos, Burritos, Quesadillas, Alambres, Corn on the cob, Nachos Chips.
With a shared passion for their culture, these two friends decided to bring to Minneapolis a piece of their beloved Argentina through its cuisine. Nico and Diego have shared a friendship forย many years.
Their background in traditional family owned neighborhood restaurants in Argentina gives them the perfect balance of formal culinary education and experience.
Empanadas are simple, tasty and convenient. Their popularity has spread beyond the traditional countries like Argentina to become truly international. Youโre never more than a few yards away from an empanada wherever you travel in Argentina, and youโre all the better for it. Empanada literally means โwrapped in breadโ but this description does not do justice to the wonder of this Argentine staple. But don't make the mistake of believing all empanadas are created equal. Made from scratch and handcrafted individually, our empanadas meet the highest standards of quality, freshness and seasonality combining both modern-creative and traditional Argentinian styles of cooking.
SMALL TOWN RESTAURANT MEETS INSPIRED SEASONING, MEETS FOUR WHEELS.
BUTCHER SALT IS AN INSPIRED BLEND OF SEA SALT INFUSED WITH ROSEMARY, SAGE, THYME, AND MARJORAM. IT'S OUR NEW TAKE ON CLASSIC STREET FARE.
CONSTRUCTED AND DECONSTRUCTED, BUTCHER SALT INSPIRES OUR MENU.
Respecting the food and the environment from which it comes from is our utmost concern. Our partners are chosen based on their level of commitment to socially and environmentally responsible practices. We exercise 100% utilization of our products and maintain zero-waste procedures.
Handcrafted food is our passion and seasonality plays a dynamic role in our menu. We take pride in serving delicious food done right, from preparing all of our meats in-house to making all of our own condiments. Working with fresh seasonal ingredients allows the natural flavors of the food to shine through each dish. We can taste the difference and we hope you can too!
Chef Stephen Trojahn, owner of GASTROTRUCK, has over 20 years of culinary experience throughout the United States, Jamaica and Puerto Rico. He is passionate about showcasing the best that nature has to offer in every season. Chef Stephen draws inspiration from his many travels around the world and the delicious local products that Minnesota brings to the table.
The Mobile Truck serves delicious Italian Water Ices & Charbroiled Foods, sides and cold beverages in the Downtown Minneapolis and surrounding area. Location Varies and is currently serving from for lunches M - F in Food Truck Row on Marquette or 2nd Avenues in Downtown Minneapolis. The Trailer 'Sandy's Italian Ice & Delights can currently be found this Summer at Cub Foods, 701 West Broadway. You can get delicious Italian Water Ices & Sorbets, The Knockout Dog features an 1/4 pound Nathans All Beef Chicago Dog. You can find you favorite snack food items such as Mini Donuts, Cheese Curds, Chili Dogs, Nachoes & Cheese. Our Italian Water Ices & Sorbets are all fat & cholesterol free and come in a variety of flavors that are rotated in, such as, Cherry, Lemon, Sour Apple, Blue Raspberry, Strawberry, Coconut, Guava, Mango, Red Raspberry and many others.
Wood Fired Pizza "We come to you" Hand-tossed, made to order Wood Fired Pizza! Specializing in crazy tasting pizza. From oven to taste buds in 4 minutes.
Back in the days of vaudeville, Market Bar-B-Que was famous for being the late night spot with great barbeque food. In no time at all, it became the Sardis of Minneapolis, an after hours haven for hungry show folks, sports personalities, and just about anybody who was anybody.
That was all back in the days when the Farmers' Market, our namesake, was located across the street. Vaudeville is gone, of course, and things have changed a lot over the years. But we still smoke our ribs just like we used to. And we still get all of the important people stopping in to enjoy our food. ย Even you!
Market BBQย Philosophy
Market Bar-B-Que opened in June of 1946 offering a unique barbeque brick pit and informal atmosphere. It gave Minneapolis something new and different, aiming to serve a limited number of specialties so delicious, and so well prepared that they could not be surpassed. Our unique barbeque brick pit is specially constructed so that the heat and smoke from the wood penetrates the meat, giving it a unique flavor and texture. This is why we serve our sauce on the side, so you can decide if you need it or not. We believe that the essentials of good eating are quality foods correctly prepared, a clean restaurant, and courteous service, We are sincere about giving each of our customers these very essentials. Thank you for your patronage.
I was destined to live the restaurant life.
Grandpa Hutar owned a KFC. Yes, I know the secret recipe.
My parents Greg and Kathy Hutar owned, Gregโs Place (Eveleth) and Vertinโs cafe (Ely). I started as a shy teenage host at Vertinโs (hard to image me as shy, I know, maybe that was the beginning of the infectious enthusiastic personality I have today). One day my dad told me โIf I wanted to make more money I needed to be a waitress or a cookโ I had just spilled coffee on one of the regulars a couple weeks earlier and after some discussion, we decided that I would be a breakfast cook. Auntie Rosie and Auntie Dina, Eloise, and Brenda showed me the ropes, taught me the tricks, and were my teachers daily. I am sincerely grateful for their patience.
Years later, when my parents said that they were selling Vertinโs I thought why donโt they just give it to me, oh the foolishness of youth.
Even with my family getting out of the restaurant life I never strayed from the world they had shown me.
Thereโs something about working as a team feeding the hungry, with a focus on flavor, presentation and a sense of urgency that makes the heart beat a little stronger, your eyes twinkle a bit brighter, and your smile a little wider. How could you not want to live this life?
I am but a mix of everyone I have had the pleasure of standing beside in the various restaurants Iโve worked.
Rich Petry and Jason Slusser at Featureโs Sports Bar and Grill (West Salem WI) took a chance on me. Iโm not sure who got the most out of the relationship but it paid off for all of us. Under the guidance and instruction of these mentors I went from being a line cook to Kitchen Manager, they stuck by me during my college years, my growing years, and my coming out and for that they will always have my infinite respect.
Jaroslav Kreysa, Greg Hill and Ed Berg all gave the thumbs up to start my Chipotle career rolling. I certainly had no idea that it would turn into a nearly decade long career. I thought it was a perfect way to move to the cities and get great benefits like pet insurance and domestic partnership benefits. Neither of which I ever used, yet those were my main reasons for even applying in the first place. That move started the progression over the years to Assistant Manager | General Manager | Senior Restaurant Manager | Restaurant opening training team | Restaurateur | Restaurateur 2 | Restaurateur 3 | Restaurateur 4 my career at Chipotle was ever changing and so were my restaurant management skills, my ability to train teams, and a desire to build my own destiny. My tenure at Chipotle gave me the experience and confidence to venture out and follow my dream of building and running a food truck and has lead me to Butcher Salt: Inspired Street eats.
The time is now, Butcher Salt has arrived and my dreams are coming true, Life is a bit easier when people believe in you, believe in your dreams, and have the confidence to stand beside you as you leave stability and venture into the unknown and this wouldnโt have been possible without the love and support of my partner in life and business Ms. Shari Brochhausen. She pours the water that makes my cup half full.
It is with the knowledge from so many in my past that I will find success in my future...Butcher Salt.
Season the Day
Food is our passion, service is our calling. Cafรฉ Racer is a Minnesota based food truck, restaurant and catering company that serves delicious, healthy, Latin American cuisine.ย With very humble beginnings we strive to elevate the quality and perception of food trucks by providing a service experience second to none.ย Through catering we are able to expand our service concept by working with communities, businesses, non-profits, and individuals.ย We take great care in providing a product and service that is unique to every customer and event.
I have had so many people ask me why I decided to build a food truck, how I came up with the name and why 80's rock? So I decided to answer these questions and more in our story.
In the beginning...
Motley Crews Heavy Metal Grill came to life one day after reading an article about the food truck craze on Entrepreneur.com & It hit me like a bolt of lightning. With over 15 years in the restaurant industry and 15 years of marketing experience, a food truck would be my destiny!
Growing up in the 80's, was absolutely awesome! I mean Like Totally Awesome! A timeless generation of quirky catch phrases, freaky fashion and music, oh yeah the music! 80's rock is still alive and as strong as ever, many are still rocking today and local bands like Hairball keep this generation alive! An 80's rock themed food truck it shall be, now I needed a name.
I knew that I did not want to brand myself as a certain type of food truck and that I wanted the freedom to change my menu with the season or for that matter the mood I was in. This would not be possible with "Hot Dog or Philly stamped on the side of my truck. I mean who would think you could get an authentic Philly from a truck with a clown on the side? It was only a matter of time before that train of thought came to a head on collision with my love for music from the 80's and POOF! Motley Crews Heavy Metal Grill was born!
Now I needed a menu and since I have never been a fan of fine dining and know that local dives like The Nook, Matt's or even Cosetta's have the best food in town, I knew this would be a challengeโฆor would it? I made the decision to NOT make a decision and do it my way! You want a good Philly? You got it! Seafood Paella? Done! The last piece of the puzzle was in place. I will make Food That Rocks!
The pasty (pronounced pastee) originated from England centuries ago. English miners wanted a way to bring savory pies with them into the bellows of the earth so they could enjoy the taste of home whilst they were away. The biggest problems they faced back then were keeping them in one piece. That and a lack of utensils to eat them with.
After years of consuming broken pies soiled from the silt on their hands, the pasty was born. Stuffed with huge portions of veg and meat these pies were have said to have been dropped down a mile long shaft without obtaining a single fracture. The crust provided a handle in which to hold them with while the said miner enjoyed a grit free lunch of wholesome English ale pie. This style of eating landed on American shores of Lake Michigan up in the Iron Range in the mid 1800's and continued the English mining tradition that is still alive and well today. Being a native Minnesotinite who has spent a significant amount of time in the vast lakes and forests of our state, I have always wanted a warm bite that wouldn't go soggy, leak, break, or lose it's appeal in whatever activity I was engaged in.
After perfecting the balance of durability and flakiness, you will no longer need the 'jaws of life' to enjoy a traditional English pasty. Instead, you just need jaws. So go on and take a bite already.
The pasty (pronounced pastee) originated from England centuries ago. English miners wanted a way to bring savory pies with them into the bellows of the earth so they could enjoy the taste of home whilst they were away. The biggest problems they faced back then were keeping them in one piece. That and a lack of utensils to eat them with.
After years of consuming broken pies soiled from the silt on their hands, the pasty was born. Stuffed with huge portions of veg and meat these pies were have said to have been dropped down a mile long shaft without obtaining a single fracture. The crust provided a handle in which to hold them with while the said miner enjoyed a grit free lunch of wholesome English ale pie. This style of eating landed on American shores of Lake Michigan up in the Iron Range in the mid 1800's and continued the English mining tradition that is still alive and well today. Being a native Minnesotinite who has spent a significant amount of time in the vast lakes and forests of our state, I have always wanted a warm bite that wouldn't go soggy, leak, break, or lose it's appeal in whatever activity I was engaged in.
After perfecting the balance of durability and flakiness, you will no longer need the 'jaws of life' to enjoy a traditional English pasty. Instead, you just need jaws. So go on and take a bite already.
