Did you ever as a child perk up when you heard the bells of the ice cream truck approaching your street? Have you ever enjoyed food from a New York City-style pushcart vendor, perhaps a hot dog or a felafel? Did you ever buy cotton candy or a candy apple at the carnival? Then you are already a food truck aficionado.
Food trucks, long popular in metropolitan areas, seem to have really taken off. Google "food truck" and you will find numerous links to trackers, discussions about the regulatory environment in various locales, and news of upcoming or just completed rallies. For example, you can get a pretty good idea of the Baltimore food truck scene by visiting charmcityfoodtrucks.com
There is something about food from a truck. More specifically, there is something about meticulously prepared delicious food served from a food truck that claims your county as its territory. Such is the case with WOLO Food Truck and Catering. WOLO stands for We Only Live Once, and that pretty much sums up the owners' (Eriksson Hill and John Schonacher) motivation for starting a business like this in Harford County. WOLO's food is delicious, but more on that later. WOLO's logistics seem challenging. Just a small part of the business decision-making must concern location. Where do we park this week? Have we cleared it with the neighboring businesses? Have we posted it on our Facebook site? Will people be able to find us? Will we be visible enough to attract impulse customers?
One of the greatest difficulties enjoying WOLO is finding them. There does not seem to be anything resembling a fixed schedule of appearances. Their loyal following must keep a vigilant eye on Facebook or follow the Charm City Food Truck Tracker to know where WOLO might pop up next. I have noticed that WOLO seems to have a semi-regular rotation including locations like The Mill of Bel Air and the Forest Hill Industrial Airpark. Impulse customers seem vital to this business model. Exposure to new appetites, increasing word-of-mouth, and visibility in high-traffic areas all have to be considered.
And the food! A seared Ahi Tuna taco is lovingly prepared with a shredded cabbage, cellophane noodles and a touch of spice heat that is irresistible. Delicate, crispy truffle oil fries are decadent. A lump crab melt involves no skimping on lumps, is deftly seasoned and difficult not to inhale. A rotation of soups and a selection of salads usually grace the whiteboard menu. Rockfish is also a frequent flyer. Take a look at the attached slideshow and also at the photo gallery of WOLO's Facebook page. The photos tell the story of events, happy fans and customers, behind the food prep scenes, and model-quality food.
The WOLO food truck and the food truck experience is not for everyone. If you are a daily brown-bagging cold-cut sandwich kind of midday diner, first of all I am sorry. You have just wasted the time it took you to read this article. But if you like a little adventure, if you like to be surprised by fresh ingredients combined to make extraordinary food, if you believe in achieving your dream by helping others achieve theirs, then I have some advice:
We Only Live Once.