101 Best Food Trucks Feature: Dusty Buns
Le Cordon Bleu graduates Dustin and Kristin Stewart started their food truck, Dusty Buns, with the hope to showcase the best of California’s Central Valley’s small-farm and organic foods. The result was a food truck that serves local organic sandwiches on handmade buns that draw a huge crowd consistently. The truck made it to number 55 on our 101 Best Food Trucks in America for their innovative sandwiches and dedication to local farmers. The menu is not extensive, but the options are enticing, like their Le Grilled Cheese (aged white Cheddar, applewood-smoked bacon, and Bloomsdale spinach). We caught up with the food truck to discuss their story, their plans, and most importantly, their food.
When did you launch your truck?
What was the inspiration for going into this business?
We want to celebrate all the Central Valley has to offer! Los Angeles and San Francisco are always an inspiration for how they appreciate ingredients, but we noticed most of the ingredients they were using were coming from the Central Valley and not many restaurants here were really celebrating that... until now!
What's the story behind the origin of your truck's name?
Well, his name's Dustin and I [Kristin] make the BUNS! It started as a nickname for our favorite sandwich bun and then for Dustin, and soon it grew to be much more!
How did you come up with your truck's design? Is there a designer you'd like to give a shout-out to?
Kristin went to art school and Dustin's very creative. Together we designed the layout and colors then Kristin together with her dad hand-painted it.
Does your truck have a vanity license plate? And if so, what does it say?
No vanity plate... But if it did it'd say "Go Local!"
What model truck do you have?
1975 Chevy Step Van.
What's your signature dish? Is it also your most popular dish?
Our signature dish is The Dusty Bun! It comes on our handmade Dusty Bun with organic local Mary's Chicken and a fresh cabbage slaw. All ingredients are from California and represent the flavors of the Central Valley.
What's the inspiration for your cuisine and recipes?
Our inspiration comes from our training at Le Cordon Bleu and what the farmers give us. We form each daily menu around what's fresh local and organic.
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