A new food truck called Mashed (website, facebook, instagram, twitter) is launching today. It’s the creation of veteran school teacher Renee Rhoads who is embracing her “lifelong passion for cooking and gardening” by launching a mobile food business. She’s operating out of a 1972 Shasta Compact trailer which she has named Spud.
Mashed plans to serve a menu of about 8 dishes all unified by the common element of being served in a “nest of Maine mashed potatoes”. Rhoads sources her potatoes from Middle Intervale Farm in Bethel.
Mashed will be on the Eastern Prom today, 4-7 pm. Since it’s their first day they’re serving a more limited menu of Haddock Cioppino or British Curry with Tofu and Chick Peas.
Getting excited for this Friday! Haddock isn’t on my original menu, but it is Good Friday, so I thought I would honor my Italian-American heritage with Cioppino. The dish originated on the docks of San Francisco in the late 1800s with Italian immigrants. While some say this fish stew comes from Genoa and means “chopped”, I like the lore that it’s folks “chipping in” to create a delicious stew. I feel like so many people have chipped in to encourage me in this new adventure so it seems perfect.
Mashed will be participating along with other food trucks in 2017 edition of Street Eats and Beats on May 20th on Thompson’s Point.
