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Fall is in the air so grab a coffee and come see us at Atherton Market for breakfast this Saturday. We will be serving breakfast from 8:30-12:30. Drew created an amazing Peanut Butter Banana Pumpkin Waffle that you have to try! Have a great weekend!
Roasted Sweet Potatoes, Yukon Gold Potatoes, and Butternut Squash with A Free Range Fried Egg and Spiced Tomato Gravy
Ham and Swiss Frittata
Roasted Potatoes, Honey Ham, and Swiss Cheese Baked together with Free Range Eggs and Topped with Fresh Herbs
Peanut Butter and Banana Pumpkin Waffle
Topped with cinnamon maple syrup
Nova’s Bread, Free Range Fried Egg, Fresh Greens and Bacon Onion Marmalade
See you at the cart,
Today we are back at 3rd and Tryon with some of our popular menu items as well as some new menu items. You have to try the Quinoa Chili!
Coconut Curry Chicken Wrap
Poultry Junction’s Free Range Chicken with house made Coconut Curry Sauce, Goat Cheese, Julienne of Marinated Red and Green Local Sweet Bell Peppers, and Bell’s Best Astro Arugula
Braised Pork Sandwich
Cider Braised Pork in a Hoagie Roll Topped with Fall Spiced Honey Crisp and Granny Smith Apple Kale Salad
Fried Trout Po Boy
North Carolina Trout served in a hoagie roll, with Crisp Romaine and House made Sweet Pickle Remoulade
Vegan and Gluten Free!
Red Quinoa, Grilled Vegetables, Bell Peppers, Pinto Beans, Kidney Beans, and Fresh Herbs
Roasted Sweet Potatoes and Potatoes with Caramelized Onions Butternut Squash and Braised Pork
Fresh Greens, Crisp Apple, Sweet Peppers, and Bacon Nutmeg Vinaigrette
We just wanted to remind you that it is not too late to order your Thanksgiving Turkey from us. The turkeys come from Poultry Junction and will be available for pick up the week before Thanksgiving. Here is the link to order online: https://squareup.com/market/roots
We also still have some tickets available for the annual Soil to Soul Farm Dinner at Windy Hill Farms. The event is held at Windy Hill in New London, NC. Each year we team up with Suzanne from The Tiny Chef and create a multi course meal with drink pairings throughout the night. The dinner is set for Saturday, October 25th at 4:30pm with tickets sold in advance until they run out. Tickets are $75/person. We have a limited number of seats for sale this year so if you want to be part of this great event send us an email to reserve your spot.
Craig wanted to share with everyone a recipe that he really likes for Apple Braised Pork with Fennel and Kale
Apple Braised Pork with Fennel and Kale
2 lbs Pork Roast
Seasoning for the Pork:
1 TBSP Chopped Garlic
1 TBSP Ground Fennel
1 tsp Cinnamon
Salt and Pepper to Taste
1 Cup White wine
¼ Cup Whiskey (Optional)
1 Cup Cider Vinegar
1 Cup Chicken Broth
For the Kale and Apple
5 Cups Destemmed and Chopped Kale
1 Medium Onion Sliced
1 Large Apple, Peeled and Sliced
1 Small Bell Pepper, Sliced
Method of Preparation
In a Dutch oven: Place the Dutch oven on the stove with just enough cooking oil to cover the bottom of the pan. Rub the pork thoroughly with the seasoning. Turn the pan on high and let the oil get hot. Carefully place the roast in the pan and sear all sides. Remove the roast from the pan. Now place the onions into the pan and stir. This will help remove all of the stuff (fond) from the bottom of the pan. Once the onions have begun to take on some color, turn off the heat and pour in the white wine and whisky. Place back over a medium heat and stir to deglaze the rest of the pan. Let this reduce for approximately 5 minutes, then add in the remaining liquids, and the apples and bell pepper. At this point you can either choose to have the kale cooked until soft by adding right now, or you can keep some bite to it by adding about 20 minutes before you are ready to eat it.
Place the lid on the Dutch Oven and place in the oven for 3-4 hours. If you don’t have 3-4 hours, you can cut the meat into smaller pieces to reduce the cooking time. If you want to make this in the crock pot, you can transfer everything to the crock pot and let it cook on low for 8-10 hours.
See you at the cart,
Good thing all that rain has passed over us so we can be at 3rd and Tryon today for Taco Day! You have to try the squash casserole. Did you know that you can order your Thanksgiving turkey and sides from us? Our turkeys come from Poultry Junction and will be ready for you to prepare however you want. If you want to place your order online go to this link: https://squareup.com/market/roots
Taco Day Wednesday
2 for $7 or 3 for $10
Curried Chicken Taco
Windy Hills Roasted Chicken with Coconut Curry Sauce and Jalapeno Bell Pepper Compote
Korean BBQ Taco
Pulled Pork marinated in Korean BBQ sauce with Sweet and Sour Asian Slaw
Trout Po Boy Taco
Lightly Fried Local Trout, House Made Tartar Sauce, and Chiffonade Kale
Patatas Bravas Taco
Roasted Butternut Squash, Yukon Gold Potatoes, Turnips with Fall Spice and Peppered Astro Arugula and Beet Aioli
Classic Long Grain rice, sautéed peppers, onions and garlic, diced tomatoes and fresh cilantro
See you at the Cart!
We have all hands on deck this morning as we prepare for a large catered event with both food trucks today. Just in case you were wondering the food trucks are always available for a private event whether it is a birthday party, engagement or simply a block party with your neighbors. You can choose from a variety of our most popular menus or create your own based on any theme or guests request. If you have an event coming up send us an email and we will be more than happy to work with you to make it special.
To round out the week we will be serving breakfast tomorrow at Atherton Market from 8:30am-12:30pm. The menu is listed below so you can plan a great start to your Saturday morning. We hope you all have a wonderful weekend.
Breakfast at the Mill
Autumn Hash $7
Roasted Sweet Potatoes, Butternut Squash, Potatoes, Caramelized Onions and Sauteed Bell Pepper topped with a Free Range Fried Egg and Smoked Tomato Gravy
Pumpkin Bacon Frittata $8
Roasted Potatoes, Bacon, Onions, and Pumpkin baked together and topped with Green Onion and Cilantro Sour Cream
Breakfast Burrito $7
Chorizo, Eggs, Roasted Veggies and Cheddar Cheese
Vegetarian Biscuits and Gravy $5
House Made Buttermilk Biscuits, topped with House Made Vegetarian Gravy
See you at the Cart!
Today we will be serving lunch at 3rd & Tryon for Taco Day. This week’s winner for the Taco Day Challenge was a tough call so we decided to choose 2! Check out the Chicken Paprikash and Chili taco on the menu today! We will not be at Innovation for lunch today but will be back next Thursday. This week we are also back at Atherton Market for breakfast on Saturday. Don’t forget that this coming Tuesday, October 14th is our Fall One Pot Meals class from 6:30-8:30pm. We have 3 spots still open in the class if you would like to join us. To sign up, send us an email and we can reserve your spot. We’ll see you soon for some tacos.
Grass fed ground beef, diced peppers and onions, kidney beans, butter beans and black beans all cooked together to make a warm fall chili, topped with cheddar and sour cream
Braised brisket, with SC style BBQ sauce, marinated heirloom tomatoes and kale, with tobacco fried onions
Chicken Paprikash Taco
Braised Chicken, sour cream, green onions and marinated purple cabbage
Fall Root Veggie Taco
Butternut squash, sweet potato, roasted turnip with beet marmalade
Veggie Dirty Rice
Braised black beans and basmati rice
Fire Roasted Veggie Pasta Salad
See you at the Cart!
We have one of our busiest weeks of all time this week with catered events! While this is very exciting it also means we will not be able to bring the truck to the market tomorrow for breakfast. We will be back next week with a great fall menu as the weather starts to progressively cool down. Keep an eye on our website and Facebook page for more update don next week’s schedule. We hope you have a great weekend and will see you next week.
Today the trucks will be serving lunch at 3rd & Tryon and at Innovation Park from 11:30am-1:30pm. We just finished cooking a batch of sweet potato hushpuppies this morning and the consensus from the team was that along with a maple chutney dipping sauce these were a new hit! For the rest of the week, keep an eye out on our website and Facebook page for updates on breakfast at Atherton on Saturday. Also don’t forget that Tuesday, October 14th is our One Pot Meals class from 6:30pm-8:30pm. We are filling up quick so if you are interested send us an email to sign up.
3rd and Tryon Menu
Black Bean Burger
Black Beans and Roasted Vegetables topped with Garlic Aioli and Fresh Herbs, on a bed of local mixed field greens
Chicken Doner Kabob
Roasted Chicken, sliced Cucumber, Tomatoes and Onions with Heirloom Tomato Tzatziki
German Style Bratwurst with Kale Kraut
Seared German style bratwurst topped with Dijon Mustard and house made local kale “
Free Range Fall Chicken Wrap
Free Range Roasted Chicken, Fresh Greens, Smoked Gouda, Crisp NC Mountain Apples, Heirloom Tomatoes and Spiced Vinaigrette
NC Sweet Potato Hush Puppies
Marinated Cucumber Salad
Shredded Beef Burrito
Fall apart Tender Roast Beef, Crispy Tortilla Strips, Fresh corn and Tomato Salsa
Fried Green Tomato Sandwich
Fried Green Tomatoes, Ranch style Dressing, Pickled Peppers and Greens on an Amarosa Roll
Shredded Brisket, Sautéed Peppers and Onions and creamy Queso on a Hoagie topped with Chicken Cracklins
Sweet Potato Hush Puppies
With dusted with Saigon Cinnamon and Powdered Sugar
See you at the Cart!
Today the truck will be going out to 3rd & Tryon from 11:30am-1:30pm for taco day. The schedule for the remainder of the week will be Thursday at 3rd & Tryon and Innovation Park. We will not be at the Atherton Market on Friday or lunch or Saturday breakfast. If you didn’t check your email yesterday we sent out an update for Thanksgiving Day turkeys! We are taking orders until the end of October or until they run out. Check out Poultry Junction’s website to find out more about their local farm and birds. We use their chicken on the food truck every single week because it is that good. To order send us an email or place you order at this link.
Wednesday Taco Menu
House Made Andouille Sausage –Taco Day Challenge Winner
Made with Windy Hill Farm’s Pasture Raised Pork and Topped with Local Fried Pickled Okra and Heirloom Tomato Sour Cream
Free Range Roasted Chicken
Poultry Junction Farm’s Free Range Roasted Chicken with Barbee Farm’s Green Tomato Pico, Fresh Lime and Queso Fresco
Braised Pulled Pork
Cumin and Coriander Rubbed Pork, Slow cooked until it falls apart and topped with quick sautéed kale, bacon and caramelized onion
We might as well join the season of pumpkin everything….the only difference is we will be using local delicious real pumpkin from Barbee Farm and fresh ground spices from Savory Spice Shop to make ours…
Roasted local pumpkin with fresh ground nutmeg, cinnamon and allspice, topped with whisky ginger spiced apples
4 Bean Bake
Pinto, Red, Cannolini, and Butter Beans Bakled together with a tangy tomato sauce, brown sugar, and pineapple
Long grain basmati rice with a touch of curry and turmeric, garnished with fresh basil and cilantro
See you at the Cart!
The sun is finally out and just in time for breakfast at Atherton Market! We’ll be there until 12:30pm.
Roasted Potatoes, Sweet Potatoes, Turnips and Butternut Squash with caramelized onion, garlic, and a touch of cinnamon and nutmeg served with a fried egg and tomato gravy
Biscuit and Gravy
Sweet Potato Biscuit with Andouille Gravy and Windy Hill Pasture Raised Pork
Parmesan Kale Frittata
Roasted Garlic, Wilted Kale, Caramelized Onion and a blend of Parmesan and Asiago
Roasted Apple Pancakes with Maples Sausage
With crushed Pecans and Apple Maple Syrup
Peanut Butter and Jelly Biscuit
Bertie Country Peanut Butter and Muscadine Jam
See you at the Cart!
Roots Catered Events
IT’S FINALLY HERE! Roots: From the Kitchen Series
Roots is starting a collection of recipes and videos that we will be posting on our website for you to enjoy. We will include recipes from dishes we’ve served on the food truck or those dishes we feel are extra special.
Coming Soon…Whisky Cider Braised Pork Belly with Apple Kale Slaw!