Coolest northforker stories of 2017: Two farms launch food trucks

barbecue chicken sandwich

A barbecue chicken sandwich from the 8 Hands Farm food truck. (Credit: Vera Chinese)

Sure, you’ve heard of dining that is farm-to-table, sea-to-table, farm-to-glass or any combination that translates to food and beverage taken directly from the source.

But here is a new one: farm to food truck.

Two local farms launched food trucks that incorporate ingredients grown on their respective properties in 2017.

In June, 8 Hands Farm in Cutchogue unveiled its new food truck, which serves breakfast and lunch and will remain parked on the Cox Lane property.

What’s unique about this food truck is that the meat and eggs used are all sourced from 8 Hands’ pasture-raised chickens, pigs and lamb. The farm’s produce also provides for the menu as the season allows.

Avelino, a new food truck serving up Neapolitan-style pies, could be found this fall parked outside Macari Vineyards’ Mattituck tasting room.

The custom-made pizza shop on wheels is a shipping container welded to a flatbed trailer, created by 22-year-old Eddie Macari, the youngest child of vineyard owner Joe
Macari Jr. There, he serves up Margherita pies, bianca pies and the “Diavolo” pie, made with the spicy spreadable sausage ’Nduja, Calabrian chili and spicy Macari Vineyards honey. Other toppings were also sourced from the farm.

Both trucks have closed for the season, but look for their reopenings this spring.