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Big Wheel Truck Rolls the Food Truck Trend into Downtown Orlando

Written By Scott Joseph On March 16, 2011



Big Wheel Provisions proprietor Tony Adams in his shiny new food truck.

As we gear up for TheDailyCity.com Food Truck Bazaar at the end of the month, a new truck is rolling into place today and taking a spot on a downtown Orlando corner. And this is one you’re going to want to check out.

Big Wheel Provisions has been known to local foodies for some time, especially those who visit the Audubon Park Community Market on Monday nights. That’s where BWP owner Tony Adams sells his wares, which include charcuterie and myriad products made mainly with local ingredients. Now Adams has jumped on the food truck bandwagon in a big way, with Big Wheel Truck, a fully rigged rig that is a professional kitchen on wheels, none of which, despite the name, is any larger than the others.

Adams rolls his truck into its newly acquired permanent space — or as permanent as it can be given that it will drive away at the end of the day — at the corner of Orange Avenue and Washington Street.

For those of you unfamiliar with the current food truck craze, you need to think beyond the concept of mere hot dogs or tacos, although those food stuffs are certainly part of the food truck repertoire (and will be represented at the Food Truck Bazaar, March 29). But there is a sector of food professionals that specialize in, for lack of a better term, gourmet cuisine who are putting their food on wheels and taking it to the streets.

To introduce his new truck, Adams offered a press preview Friday night in a warehouse parking lot behind Orlando’s Antique Row. And if what I sampled is any indication, you’re going to want to head to downtown Orlando today to welcome Big Wheel Truck.

Some of the things I sampled included cripsy chicharrones served with a blue cheese dipping sauce; a sliver of


A sample menu.

sauteed foie gras on a flaky buttermilk biscuit; brindisi, a sort of bruschetta-like device, with tomato and white anchovy; and crispy pork belly (my favorite). You can expect the menu to change almost daily; Adams prides himself on being market driven. But many times you’ll find variations on the same themes. See below for the inaugural menu.

You’ll need cash, but you won’t need a lot of it — most items are around $7. I like that Adams and his crew set up ironing boards for diners to use. They’re perfect: they have just enough space to allow you to set your food box on while you eat and can be folded up and thrown into the back of the truck.

The Big Wheel Truck will be at the corner of Orange Avenue and Washington Street 11:30 a.m. to 2:30 p.m. Tuesday through Friday and from 10 p.m. to 3 a.m. Thursday through Saturday. Here’s a link to the Big Wheel Provisions Web site. (I hope they’ll eventually start publishing their daily menu, but that hasn’t happened yet.)

Here’s the opening day lineup:

Farmer’s salad- BItter greens with parmigiano-reggiano, house cured Bresaola flanco, Lake Meadow Egg, Waterkist Tomato

Local Shrimp and Citrus Fennel Salad – Cape Canaveral shrimp, fennel, red onion, blood orange, grapefruit, citrus vinaigrette

Palmetto Creek Porchetta Sandwich- Green goddess dressing, Heart of Christmas Greens, Waterkist Tomato, Olde Hearth French Bread

Brindisi- (Italian toast) Herbed Ricotta and overnight Tomato, Chive

BWP Local Pork Pancetta Flatbread- Shittake mushrooms, WP Tomme, mozzarella

BWP Smoked Chicken and egg Salad with Lemony Mayo, Arugula

The Johnny 5 -Waterkist Tomato, HOC Lettuces, BWP Bacon Dip, and fried local egg on toasted whole wheat (The


A commercial kitchen on wheels.

Veggie 5 – Sub Scallion Dip instead of Bacon Dip)

The Slim – Soppresatta Salami, Parmigiano Reggiano, Ficelle

Braised Chicken and Collards- hickory smoked chicken thigh with BWP Bacon braised collards, Buttermilk Biscuit, Fresh Cucumber Side

Bees Knees Toll House Cookies with Sel Gris, Bet’s Recipe Whoopie Pies

Homemade Local Grapefruit lemonade Soda, Homemade Tart blood orange soda, Mexican Coke, Moxie, Capt. Eli’s Rootbeer


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