This year they have added more trucks, and the public has really taken to the development. At last week's Robert Randolph show, three trucks and a cart enjoyed healthy business from the minute the proceedings started until the last note screamed off of Randolph's lap steel. I never saw the lines get shorter than 20 people deep all night until Riff's Truck sold out every item they had brought, leaving Chef BJ and Chef Carlos sitting contentedly exhausted on the sidewalk across from their restaurantette.
That just meant more folks in line for The Grilled Cheeserie and Hoss' Loaded Burgers. I talked to the proprietors of Nashville Weiner Co., cart who were old hands at this event. Between three years of Live on the Green and selling at concert events at Fontanel, they have worked out exactly how many dogs they can cook and sell per hour. They knew precisely how much food to bring, and left the event with their coolers empty and their coffers full.
So kudos to the organizers of Live on the Green for giving the people what they want and to the local food truck community for their success. Perhaps this can be a good example of how the trucks can work in an urban environment as Metro seeks to develop regulations for them. If you want to check out the scene, there are still three weeks of free shows left, including tonight's Ten out of Tenn revue. Come hungry!