USA – Today, June 28, 2024, marks National Food Truck Day, a celebration dedicated to the vibrant and diverse world of food trucks. Observed annually on the last Friday in June, this day encourages food enthusiasts to support local food truck operators who bring a variety of innovative and delicious cuisines to communities across the nation.

Origins and Development

National Food Truck Day was founded by DJ Rick McNeely of the Fishbowl Radio Network in Arlington, Texas, in 2016. Initially celebrated in October under the name “National Eat at a Food Truck Day,” the event was moved to June in 2018 and renamed to its current title. The change was spearheaded by Roaming Hunger, a food truck booking service, to better align with the summer season, making it more conducive for outdoor food truck gatherings and events​(National Today)​​ (Checkiday.com)​.

Significance and Celebrations

The primary aim of National Food Truck Day is to highlight the contributions of over 30,000 food trucks operating in the United States and Canada. These mobile culinary units offer a wide range of food options, from traditional comfort foods to gourmet dishes and international cuisines. The day is seen as an opportunity to thank the hardworking entrepreneurs who operate these trucks and to support small local businesses​ (National Food Truck Day)​​ (National Food Truck Day)​.

How to Participate

There are numerous ways to celebrate National Food Truck Day:

1. Visit Local Food Trucks: Patronize your favorite food trucks and explore new ones. Many trucks offer special discounts and promotions today.
2. Food Truck Crawls: Organize or join a food truck crawl, visiting multiple food trucks in one outing to sample a variety of dishes.
3. Share on Social Media: Document your food truck experiences and share them online using the hashtag #NationalFoodTruckDay to show support and spread awareness.
4. Community Events: Many cities host events featuring multiple food trucks, live music, and family-friendly activities, turning the day into a community celebration​ (Holiday Calendar)​.

Why We Love National Food Truck Day

National Food Truck Day is cherished for several reasons. It offers a unique culinary journey by bringing diverse food options to one location, supports local business owners, and fosters community spirit by bringing people together to enjoy good food and company​ (National Food Truck Day)​.

By Ida B, Food Editor

In the vibrant world of fusion cuisine, the combination of Caribbean and Louisiana flavors offers a tantalizing journey for the taste buds. Today, we explore a dessert that epitomizes this blend: Mango and Coconut Bread Pudding with Plantains. This dish is a sumptuous mix of tropical fruits, rich coconut milk, and the comforting warmth of a traditional bread pudding.

The Origins of Fusion

Fusion cuisine has been a culinary trend for decades, bringing together distinct flavors and techniques from different cultures. This Mango and Coconut Bread Pudding with Plantains is inspired by the sweet, fruity desserts of the Caribbean and the hearty, comforting bread puddings of Louisiana. The result is a dish that is both exotic and familiar, making it a perfect addition to any dinner table.

Ingredients

To make this delightful dessert, you will need the following ingredients:

• 4 cups of day-old French bread, cubed
• 1 ripe mango, diced
• 2 ripe plantains, sliced
• 1 cup of coconut milk
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 cup of shredded coconut
• Butter for greasing the baking dish

Step-by-Step Recipe

1. Preparation Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Mixing the Ingredients In a large bowl, combine the cubed French bread, diced mango, and sliced plantains. Toss them together gently to distribute the fruit evenly.
3. Making the Custard In another bowl, whisk together the coconut milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Ensure the mixture is smooth and well combined.
4. Combining the Components Pour the custard mixture over the bread and fruit mixture. Gently press the bread cubes into the custard to ensure they absorb the liquid. Let it sit for about 10 minutes to soak.
5. Adding the Final Touches Sprinkle the shredded coconut over the top of the pudding. This will add a delightful texture and enhance the coconut flavor.
6. Baking Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the custard is set. You can check doneness by inserting a knife into the center; it should come out clean.
7. Serving Allow the bread pudding to cool slightly before serving. It can be enjoyed warm or at room temperature, and for an extra indulgent touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

A Culinary Adventure

This Mango and Coconut Bread Pudding with Plantains is more than just a dessert; it’s a culinary adventure that bridges two rich culinary traditions. The sweet mango and plantains meld beautifully with the creamy coconut custard, while the French bread provides a perfect base, soaking up all the luscious flavors.

In today’s global kitchen, where ingredients and techniques from different cultures intertwine, creating fusion dishes like this one is a celebration of culinary diversity. Whether you’re a seasoned chef or an enthusiastic home cook, this recipe invites you to explore and savor the delicious intersection of Caribbean and Louisiana cuisines.

For those who dare to blend flavors and traditions, this Mango and Coconut Bread Pudding with Plantains is a delightful reward. Happy cooking!

Nearly 700 attendees graced the Taste of St. Croix this year, held at the Divi Casino on the east end of the island. The event’s founder, Collin Hodge, credits the consistent allure of the brand for the impressive turnout. The festival, which took place on Thursday, showcased a blend of new and veteran restaurants, with Sugar Rush clinching the top spot in three categories, including desserts—a tie with Cultural Delights. Meanwhile, Turkey Legs on the Go took home the prize for the best entree.

Carambola Beach Resort was awarded the People’s Choice first place, while Jubilee by Yaadie dazzled in the appetizer category.

The evening exuded sophistication, creating a fine dining ambiance as guests donned formal wear and savored dishes from acclaimed chefs and renowned restaurants.

Melanie Johannes-Titre of Sugar Rush shared her enthusiasm with the Consortium post-victory, noting her excitement and gratitude. Participating for the first time, she had long aimed to introduce her delectable creations at Taste of St. Croix, achieving her goal this year with great success.

The event not only featured a feast for the senses but also benefitted from substantial support, including a $25,000 contribution from the Virgin Islands Public Finance Authority. This funding provided grants to participating restaurants to defray event-related expenses. Mr. Hodge expressed his gratitude towards the Governor’s Office, the Public Finance Authority, the Department of Tourism, and numerous sponsors for their pivotal roles in the event’s success.

Entertainment was plentiful, with music by Spectrum Band from St. Thomas and various DJs enhancing the lively atmosphere throughout the evening. Mr. Hodge praised the consistent quality and charm of the event, attributing its success to the organization’s dedication to community support and cultural celebration.

Camisha Lynch, a chef and culinary educator from St. Croix Central High School, triumphed in the local fare and soup categories. Returning to Taste of St. Croix after a six-year hiatus, encouraged by her students, Ms. Lynch shared her passion for the culinary arts and the event’s cultural significance.

Reflecting on past venues, Ms. Lynch expressed nostalgia for the Taste of St. Croix’s days at the Divi Carina Bay Resort. Mr. Hodge recalled the venue shift following the destruction caused by the 2017 storms, praising the resilience and adaptability shown during subsequent events held in Downtown Christiansted.

Concluding, Mr. Hodge remarked, “Taste will be Taste,” no matter the setting, underscoring the event’s enduring appeal and the community’s respect for its high-quality execution.