101 Best Food Trucks Feature: Dusty Buns

Le Cordon Bleu graduates Dustin and Kristin Stewart started their food truck, Dusty Buns, with the hope to showcase the best of California's Central Valley's small-farm and organic foods. The result was a food truck that serves local organic sandwiches on handmade buns that draw a huge crowd consistently. The truck made it to number 55 on our 101 Best Food Trucks in America for their innovative sandwiches and dedication to local farmers. The menu is not extensive, but the options are enticing, like their Le Grilled Cheese (aged white Cheddar, applewood-smoked bacon, and Bloomsdale spinach). We caught up with the food truck to discuss their story, their plans, and most importantly, their food.

When did you launch your truck?
September 2010.

What was the inspiration for going into this business?
We want to celebrate all the Central Valley has to offer! Los Angeles and San Francisco are always an inspiration for how they appreciate ingredients, but we noticed most of the ingredients they were using were coming from the Central Valley and not many restaurants here were really celebrating that... until now! 

What's the story behind the origin of your truck's name?
Well, his name's Dustin and I [Kristin] make the BUNS! It started as a nickname for our favorite sandwich bun and then for Dustin, and soon it grew to be much more!

How did you come up with your truck's design? Is there a designer you'd like to give a shout-out to?
Kristin went to art school and Dustin's very creative. Together we designed the layout and colors then Kristin together with her dad hand-painted it.  

Does your truck have a vanity license plate? And if so, what does it say?
No vanity plate... But if it did it'd say "Go Local!" 

What model truck do you have?
1975 Chevy Step Van.

What's your signature dish? Is it also your most popular dish?
Our signature dish is The Dusty Bun! It comes on our handmade Dusty Bun with organic local Mary's Chicken and a fresh cabbage slaw. All ingredients are from California and represent the flavors of the Central Valley.

What's the inspiration for your cuisine and recipes?
Our inspiration comes from our training at Le Cordon Bleu and what the farmers give us. We form each daily menu around what's fresh local and organic. 
What's the most challenging thing about running your food truck?
It's a kitchen that goes through an earthquake every time you go from one location to another! You have to put things away properly or they will not be where you left them.

If you haven't already, would you ever go brick-and-mortar? And if you have, is there anything you feel gets lost in the transition?
We have! We opened up Dusty Buns Bistro in April of 2012. It's been going great, with an awesome response from the community. We don't feel anything gets lost; our customers often describe it as feeling like they've stepped inside the food truck. We've tried to design it where the food truck still gets its traveling business and the brick-and-mortor gets steady local traffic.  

What one piece of advice would you give someone looking to get into the food truck business?
Come up with something unique and put your whole heart into it! Don't compromise the quality of the product or business plan. Take care of your team and train them well. The challenges can make you stronger so thank god for everyday your able to stay open!

Any new upcoming dishes planned that you can tell us about?
The seasonal varieties keep the menu revolving and us chefs on our toes. We are developing a kids' menu that will incorporate whole California grains, local veggies, and organic chicken. We will design these dishes like comfort food they will recognize but also notice an exciting difference: mac and cheese, whole-wheat orzo, AB&J (almond butter and fresh fruit buns), pigs in a blanket, house sausage buns, and a chicken quesadilla with a handmade tortilla.

Any new plans on the horizon you can share?
While keeping our roots where we trained in San Francisco for future growth, and we are focusing on expanding our reach to more of the Central Valley communities that are providing this great harvest! Another truck is in the works for 2013 adventures.

Lots of things happen when running a restaurant, and that probably goes double on the road. As such, be it weird, funny, good, or bad, what's one superlative or particularly outstanding moment or story that's ever occurred with your truck be it with customers, in the kitchen, or just in general?
One of the most incredible memories we have keeps us motivated on the hard days and keeps us passionate to give it everything we've got! We were a few months into the business with just the two of us working on the truck and an unexpected repair had put us in the position where we needed to make more money than ever before or close up shop. We prayed, we prepped, and we drove to the perfect tiny coffee shop Cafe Corazon who welcomed our friendship and our food.  From a mile away we saw a line of people and assumed there was a fire drill or something... When we pulled up and the line of 60-plus people cheered, Kristin and I squeezed hands without words to describe what a blessing this was. Overjoyed and anxious to feed the crowd in a reasonable time, that night taught us what we would have to keep up to earn our place in the tummies of Fresno foodies! Many times since then it has come that close but we remember that line and it keeps us truckin'! Thanks so much for the opportunity to be recognized!