Tonight at Sycamore Brew and Breakfast Tomorrow

Good Afternoon,

Tonight we will be at Sycamore Brew 4:30-10pm.  Stop by to get some awesome local beer and local food.  Tomorrow morning we will be at The Atherton Market from 8:30-12:30pm. We hope to see you out there!

Sycamore Brewing Menu

Free Range BBQ Chicken Nachos

Poultry Junction Farm’s Free Range BBQ Chicken, Black Beans, Heirloom Tomato Salsa, Fresh cilantro and House Made Jalapeno Queso

Bahn Mi Wrap

Fresh Shaved Purple Cabbage, Pickled Local Veggies, Fresh Greens, and Vietnamese Barbecued Pulled Pork

Chicken Pot Pie

Free Range Chicken, Sautéed Carrots, Onions, Potato, and Fresh Herbs in a Rich Chicken Broth topped with a Flaky Crust

Black Bean Burger

Caramelized Onions, Black Beans, Garlic, Fresh Herbs, served over fresh greens and topped with smoked chili aioli

Spaghetti Spaghetti

Spaghetti Squash Marinara with Fresh Local Veggies over spaghetti noodles and topped with parmesan cheese


Butternut Squash Bisque

Creamy Seafood Chowder

Cajun Black Beans

Ancho Chili and Lime Dusted Roasted Sweet Potatoes


Breakfast at the Mill

 Roots Hash

Roasted Potatoes, Sweet Potatoes and Butternut Squash with Caramelized Onions and a Touch of Winter Spice topped with a Fried Egg and Roasted Tomato Gravy

 Pork Rillette 

Braised Pork, Pressed and Breaded and Quick Fried over a quick sauté of Barbee Farms Arugula and Red Bell Pepper deglazed with a tangy smoky tomato sauce, and topped with a Fried Egg

Sweet Potato and Chorizo Frittata 

Roasted Local Sweet Potatoes and Windy Hill Farm’s Chorizo, Fresh Cilantro and Sautéed Onions

Apple Walnut Pancake 

Local Apple and Walnut Pancake topped with Organic Peanut Butter and Spiced Apple Syrup

Vegetarian Biscuits and Gravy 

Kyle comes through again you really should try this gravy…..

See you at the cart,



Happy Thursday!

Happy Thursday!

We are one day closer to the weekend and one day closer to the holidays. Today we are two locations with two different menus. We are uptown at 3rd and Tryon as well as Innovation Park. Come see us between 11:30 and 1:30pm. Reminder that cooking classes are buy one get one for 50% off. They make great holiday gifts.

Thursday Menu


Fried Trout Po’Boy

With house made tartar on soft roll

BBQ Chicken Hoagie

Free range roasted local chicken, roots recipe bbq sauce, and fried onions

Pulled Pork Nachos

18 Hour slow cooked pork shoulder with, melted cheese sauce, local tomato salsa

Black Bean Burger

Roasted sweet potatoes and black beans with sautéed onions and garlic all blended together and seared, served over greens with smoked chili aioli


Butternut Squash Bisque

Chipotle Roasted Sweet Potatoes

Cajun Simmered Black Beans

Uptown Menu

NC Cornfried Trout Po’ Boy

Seasoned cornmeal crusted North Carolina Trout, fried and topped with house made sweet pickle remoulade, and Barbee Farms spicy arugula



Windy Hill Farm’s Pasture Raised Pork Chorizo, Fresh Greens, Shredded Cheese and Shaved Purple Cabbage Slaw, wrapped in a sundried tomato burrito


Chicken Pot Pie

Sautéed Mire Poix, Fresh Herbs, Free Range Chicken, all simmered in a rich roasted free range chicken stock, and baked with a golden brown, flaky crust….perfect day for it.


Veggie Spaghetti

Get this as a side or entree

(Vegan/Gluten Free)

Barbee Farm’s Spaghetti Squash sautéed together with white wine and garlic, wilted arugula, fresh herbs and tomato

(No Actual Spaghetti Noodles in This)

Barbee Farm’s Arugula Salad

Topped with Shaved Apple and Fennel, and Topped with a Warm Cider Vinaigrette

Seafood Chowder

Apple Beet Cobbler with Mulled Wine and Walnut Granola Crumble Topping

See you at the cart,


apple beet cobbler

Taco Day!

Good Morning,

It may be cold out but Taco Day must go on. Come out to 3rd and Tryon from 11:30-1:30 for some of the last tacos that we will be serving in this location. If you haven’t seen it yet, our cooking class schedule was posted last night on our website. It is not too late to order your Thanksgiving sides!

Taco Day Menu

Thai Free Range Chicken Taco

Poultry Junction Farm’s Free Range Roasted Chicken with our house made Thai curry sauce and topped with quick pickled veggies, mint and cilantro

Shrimp and Grit Taco

OK hear me out…..Fresh Greens, Cajun Spiced Shrimp, Mini Cheddar Fried Bacon Grit Crouton, and Cheddar Cheese

Pasture Raised Pork Chorizo

Windy Hill Farm’s Chorizo Taco topped with last of the year heirloom tomato salsa with heirloom tomatoes from Coto Family Farms

Patatas Bravas Taco

Crispy Sweet Potato and Potato topped with Warm Roasted Tomato Coulis and Garlic Black Pepper Aioli

Cuban Black Beans

Cilantro Lemon Rice


Broccoli Cheddar Soup with House Cured Bacon

Roasted Winter Squash Bisque


Apple Beet Cobbler

It’s delicious we had it last night in our cooking class

See you at the cart,


cooking class

Cooking Class Schedule

For those of you asking about our cooking class schedule, here it is! They make a great holiday gift!

Class Schedule


Remainder of 2014

December 9th

Fundamentals and Kitchen Basics

Learn to do things the way that we do them in the Roots kitchen from knife skills, knife care, proper sanitation, cooking temperature and techniques.

December 16th

One Pot Meals

Learn to properly, braise and stew as well as some secrets to making chili.  These meals can be made for your Dutch oven, crock pot, or slow cooker.  Ma2014ke the day before or the morning off and have dinner ready when you get home from work.


January 6th

Pasta Making

Learn to make your very own pasta from scratch.  You will flavor your own pasta, make ravioli and learn how to store your fresh pasta for future use. 

January 13th

Fresh Sausage Making Class

Learn to make your very own breakfast sausage, and various other fresh sausages, make some of your own in class and take them home!

January 20th

Seafood Cookery

Learn some great winter time seafood dishes using local seafood and local ingredients.  Learn to properly sear and grill fish, how to select fish, and how to properly cook shellfish.

January 27th

Soups, Sauces, and Stocks

Learn the principles behind the base sauces that chefs use, how to make your own chicken stock, and the principles behind making any other stocks, as well as how to take all of these principles and make great soups.


Satuday at The Market

Tomorrow we will be at Atherton Market from 8:30-12:30. Don’t let the cooler air stop you from getting some great breakfast!


Breakfast at the Mill

Autumn Hash

Roasted Sweet Potatoes, Potatoes, and Butternut Squash topped with a free range fried egg and roasted tomato gravy


Cinnamon Waffle topped with Spiced Apple Syrup and Tempura Apple


Southern Benny

Fried Grit Cake, Pulled Pork, Free Range Egg, Cheddar Cheese Sauce


Sausage and Black Bean Frittata

Sausage, Butternut Squash, Caramelized Onions, and Black Beans Baked together with Free range egg and topped with smoked chili aioli


See you at the cart,


Sheppards Pue


Today we will be in three new locations with three different menus.

Linville Building 10130 Perimeter Pkwy, Across from Northlake Mall 11:30-1:30

4th Floor of Wells Fargo in the Duke Energy Building 11-2pm

Sycamore Brewing 4:30-10pm

Duke Energy

Shepard’s Pie


Made with Local Carrots, Butternut Squash, Fennel and Sausage topped with whipped Yukon gold potatoes


Grilled Chicken Wrap

Marinated Grilled Chicken, Honey Crisp Apple and Fennel Slaw, Fresh Greens, Mustard and Wildflower Honey


Butternut Squash and Black Bean Burger


Caramelized onions, butternut squash, black beans, and lots of herbs and spices served over a bed of greens and topped with smoked chili aioli


Squash Casserole

Zucchini, Squash, Onions and Garlic with Cheddar, Parmesan and Bread Crumbs


Kale Apple Salad 

Fresh Greens Marinated Kale and Apples, Spiced Cider Vinaigrette, and Pumpkin Seeds


Roasted Pumpkin Soup topped with Cheddar Cornbread Croutons


Broccoli Cheddar Soup with House Cured Bacon




Fried Tout Po’ Boy 

Corn Fried NC Trout, topped with a Creamy Apple Fennel Slaw 


BBQ Chicken Philly 

Marinated Grilled Chicken, Homemade BBQ Sauce, Cheddar Cheese and Fried Onions 


Seared Black Bean Burger 

Black Beans, Butternut Squash, Caramelized Onions, lots of herbs and spices seared and served over fresh greens with smoked chili aioli 


Broccoli and Cheddar Soup with house Cured Bacon 


Herb Roasted Carrots and Butternut Squash with Rosemary and Bell Pepper



Is it Friday yet?

Good Morning,

Today we will be at 3rd and Tryon as well as Innovation Park. We have a lot of hearty comfort food on the menu today. It is just what you need during this time of the year. Check our website and Facebook page later on today for our new cooking class schedule.



Free Range Chicken and Dumplings

Free Range Roasted Chicken and Local Veggies in a Rich Broth with House made Garlic Herb Dumplings

Meatloaf with Sweet and Tangy Roasted Tomato Gravy


Fried Trout Po’ Boy

Fried NC Trout Po’ Boy with Spiced Aioli and Fennel, Apple, Chow Chow

Butternut Squash and Black Bean Burger

Served over fresh greens, and clover honey smoked chili aioli

Kyle’s Squash Casserole

It’s kind of a big deal

Grilled Carrot and Winter Squash Salad with Fresh Rosemary Parsley

See you at the cart,


Roots food truck charlotte

Turnup For What?!

Good Morning!

It looks like today is the last of our warmer weather before winter comes a little early this year. Stop by 3rd and Tryon between 11:30 and 1:30pm. We have some new locations this week.


3rd and Tryon 11:30-1:30

Innovation Park. 8505 IBM Drive


Linville Building 10130 Perimeter Pkwy, Across from Northlake Mall 11:30-1:30

4th Floor of Wells Fargo in the Duke Energy Building 11-2pm

Sycamore Brewing 4:30-10pm

Taco Day Menu

Free Range Chicken Taco

Poultry Junction’s Free Range Roasted Chicken with Bertie County Thai Peanut Sauce and topped with Lemon Cilantro Marinated Julienne of Local Carrot and Heirloom Carrot Fronds

Fall Apart Pork Taco

18 Hour Braised Pork Shoulder topped with Shaved Honeycrisp Apples, and Barbee Farm’s Fresh Cut Fennel

Brisket Taco

Braised Grass Fed Beef over Lucky Clay’s Farm’s Butter Lettuce and topped with Smoked Jalapeno Blackberry Aioli

Turnup for What

Roasted Local Turnips atop Marinated Turnip Greens and Finished with a Caramelized Onion Aioli

Quick ‘Braised’ Kale

Cucumber Salad

Roasted Pumpkin Ginger Soup

Broccoli and Potato Soup with House Smoked Local Bacon

Blueberry and Muscadine Bars

Apple Turnover—A limited amount of these!

See you at the cart,


roots catering charlotte

This weeks schedule

We have some fun changes this week for our food truck.


3rd and Tryon for Taco Day 11:30-1:30


3rd and Tryon 11:30-1:30

Innovation Park. 8505 IBM Drive


Linville Building 10130 Perimeter Pkwy  Across from Northlake Mall 11:30-1:30

4th Floor of Wells Fargo in the Duke Energy Building 11-2pm

Sycamore Brewing 4:30-10pm

See you at the cart,


roots food truck sycamore brewing

Saturday At The Market

Good Afternoon,

We will be serving breakfast tomorrow at Atherton Mill from 8:30-12:30. Stop by and get some early holiday shopping done and grab some breakfast from us. We will be at one of Charlotte’s newest Breweries tonight Sycamore Brew There will also be live music from 4:30-10pm. If you haven’t gotten your Thanksgiving side item order in yet you can do so here: Have a great weekend!

Breakfast at the Mill


Autumn Hash

Roasted Butternut Squash, Turnips, Potatoes, and Sweet Potatoes with Fall Spiced Tomato Gravy and Free Range Fried Egg

Sweet Potato Pancake with NC Mountain Apple and Pear Chutney


Cajun Biscuit with Tasso Gravy

Sweet potato biscuit topped with Cajun tasso ham gravy and a free range fried egg

Benny Kalentine

House made Bacon Grit Cake with sautéed Kale, Fried Free range egg, and garlic aioli

See you at the cart,