As the food truck season switches into high gear, a new food truck is getting ready to join the mobile cuisine scene. Baked & Loaded will specialize in baked potato wraps.
The food truck is a venture by chef Lori Megdall, who holds degrees in hospitality management and dietetics and has worked in the food industry for more than 30 years. Her baked potato wraps are made with shredded potatoes and her own seasoning blend. “My inspiration came from latkes, and wanting to make a healthier version,” explained Megdall. “I bake the wraps until they are crisp-tender, then load them up with combinations of slow-roasted prime meats, hormone-free chicken, fresh seafood, veggies and herbs, cheeses, spreads and sauces.” Megdall stated that she plans to source as much locally grown and organic ingredients as possible.
The inaugural Baked & Loaded menu will feature five different baked potato wraps: Devonshire (featuring slow-roasted shredded chicken breast with Provel and Swiss cheeses); Red Hot Bird (spicy, slow-roasted chicken breast); Primal (herbed beef and white cheddar); 66 (honey-baked ham with cheese, pickles and tomato); and VeeGee (a vegetarian option that holds roasted mushrooms, artichoke hearts, bell peppers, rosemary, shallots, Provel and a spread of sun-dried tomatoes and olives).
Look for the Baked & Loaded truck – it is a refurbished mini school bus outfitted with a surf theme – to begin roaming the streets of St. Louis in about two weeks. To keep track of its whereabouts, follow Baked & Loaded on Twitter @bakedloaded.
This article appears in May 2013.