The Story of the Truck I have been in the restaurant business for over half of my life in one form or another. I enjoyed the experiences and learned a great deal from all of them, but it was time for me to branch out on my own. I had the general idea that I wanted to do slow-cooked food made with fresh and local ingredients, but how do you do that out of a food truck? As I considered the idea I thought of empanadas, pasties, and humbow. Food wrapped in dough seemed like a good way to go, but what dough? Through much taste-testing (to the delight of our friends and family!) the vote came out unanimously puff pastry. The simplicity of the idea means that I can deliver you a slow-cooked, warm, and delicious lunch at the speed of any fast-food restaurant. I look forward to continuing to push the envelope on what can be put inside dough, and coming up with other savory hand-held treats for your dining pleasure. The truck itself, as you can probably can tell, was originally a Seattle City Light truck. It was purchased by a audio/video repairman and I bought it from him. Let's just say this was a work truck. I completely gutted the inside and then scrubbed, and scrubbed, and scrubbed. In went new walls, new floor, new counters, plumbing, and electricity. The inside is extremely clean because I do no cooking on board (and it is in my nature). The outside and logo are all my handprints, with my wife's and mine on the doors. I tried to get the dog and cats to join in, but they were having none of it. Thank you all for helping me live my dream! Chris Collier