New Street Food Company, The Purveyors Of Rolling Cuisine (PORC), to Host Free Tasting Sunday

Photo by PoPville flickr user pjcoleman

Add another to your food truck lists! While I’m excited to check out the tasting, it looks like they still need a bit of financing before the truck hits the streets.

From an email:

The Purveyors Of Rolling Cuisine – PORC – invite you to enjoy free samples of their menu this Sunday, August 1st from 5:00 PM to 8:30 PM at Duffy’s Pub (2106 Vermont Avenue NW). On offer will be:

* Old-fashioned brisket sandwiches, smoked low and slow for 16 hours over hickory and applewood;
* Pulled pork, locally raised, lovingly rubbed in secret spices, and so flavorful it doesn’t even need BBQ sauce;
* BLT, featuring our own thick-cut, applewood-smoked bacon, heirloom tomato and lettuce on texas toast.
* Market-basket veggie burgers made from 12 vegetables and grains, including high-protein quinoa, sweet potato, squash, carrot and broccoli; and
* Great sides made from whatever is fresh and delicious from the farmers markets of the District.

Continues after the jump.

PORC is a new direction in street food: not just a lunch truck, but a mobile kitchen incorporating the latest industry concepts. The Purveyors focus on ingredients from local and sustainable sources, such as heirloom tomatoes from Medina Farms in Virginia. Chief Purveyor Josh Saltzman is a familiar face at NoVa farmers markets, where he sells critically acclaimed gourmet sausages from Simply Sausage of Landover, Maryland.

Josh and fellow Purveyor, Trent Allen, are using Kickstarter.com, a crowd-sourced investment website, to finish financing their venture. For their pledge, investors will receive everything from complimentary meals to merchandise and tickets to a whole-hog BBQ party, or can earmark their pledge to PORC’s charitable partner, Thrive DC, a local non-profit working to end hunger and empower the needy in the District.

PORC’s rolling emporium will feature the latest technology such as induction cooktops and high-speed convection ovens, yet minimize carbon footprint by using a biodiesel system and offering biodegradable take-away containers. “We’re just as obsessive about designing our truck as we are about endlessly refining and testing our recipes,” says Chief Purveyor Josh Saltzman.

The Purveyors originally intended PORC for Ann Arbor, MI, but the local restaurant industry got wind of their idea and had city council pass laws banning lunch trucks. Undaunted, Josh and Trent searched for a city with favorable regulations and residents hungry for better dining options. After an exhaustive search, they packed up their worldly possessions into a Buick Regal and moved 522 miles east to Washington, DC.