The Fork Truck’s Food Philosophy
Editor’s Note: Our May 7th Farm Stand and Heirloom Tomato Plant Sale has some new guests this year: food trucks. Ahead of our May kick-off, we’ve asked the owners of the different trucks attending to introduce themselves to you and talk about their food, philosophy and trucks. Sarah Piccolo of Fork Catering kicks off our series.
Nearly one year ago my second child, the Fork Truck, was born here in beautiful West Sonoma County. In the same year of creating a fun and interesting business, my mom, hero, greatest fan, and best friend, lost her battle to cancer. Her disease became my inspiration: do what you love because our lives are all so uncertain.
For me that meant creating a product that sustains my family and other people in the community. The Fork Truck sources as much product as we can locally and organically. Right now, we make grass fed burgers from Carignelli Ranch in Tomales; our greens come from Riverdog Farms in Yolo County and Three Ox Farms here in Sebastopol; our dairy comes from Petaluma or Clover.
We are what we eat. In this uncertain economy, supporting “local” as much as possible helps us nourish our communities by sustaining our neighbors in the process. We even had the local Art Start program design and hand paint our logo. It really feels like a team effort when can support others, and in turn feel supported by them.
Originally, I wanted to find a way to develop my small catering business into something larger. The goal was to be off the grid, out-of-the-box, and unique, with the ability to stage Farm-to-Table dinners, and ultimately create a dining community where no facilities exist. I also wanted to be able to vend at community events. I found a bank who believed in me, was encouraged by family who believed in me, took a leap of faith and voila, nearly one year in and we are going strong.
I am very excited to be a part of the event at Kendall Jackson as our menu, just like this market, is seasonal, fresh and local, and pairs well with wine.