Wednesday, June 29, 2016 The Nugget Newspaper, Sisters, Oregon
FOOD CARTS: Four
carts are located in
‘food cart garden’
Continued from page 8
skewers; fish tacos; and spe-
cials like seafood curry over
rice. Fries are served with
entrees and blueberry/pear or
garden side salads are avail-
able. Prices range from $5.75
to $14.95.
They’ve worked hard
to create ambiance with a
fancy truck, purchased in
Leavenworth, Washington,
that fits Sisters. From their
years of fishing, the Baxters
understand the importance
of keeping everything clean
with bleach, testing their
water, and avoiding any fish
smell. The cart is inspected
by the Deschutes County
Health Department.
The Baxters have four
grown children, several liv-
ing in Alaska and the other
recently opting for the
warmer climes of Arizona.
Ken occasionally goes up
to Alaska to fish on oth-
ers’ boats, but he is trying to
totally phase out of that part
of his life.
Tuscan Chuck Wagon
“I traded in my trading
jacket for an apron,” is how
Bob Heffernan describes
his switch from being a
30-year commodities trader
on the floor of the Chicago
Exchange to a purveyor of
home-cooked, nutritious food
in his Tuscan Chuck Wagon
in Sisters.
Food is just the outward
manifestation of his deep-
seated philosophy regarding
the importance of families
eating together.
“My goal is to go out
of business because every-
body’s cooking at home,”
said Heffernan.
My goal is to go
out of business
because everybody’s
cooking at home.
— Bob Heffernan
His love affair with
food began with his Irish
mother, who will be 91 this
September, and is still going
strong despite giving birth to
11 children. Their family sat
down together every night for
dinner, something Heffernan
sees lacking in too many of
today’s families.
As Heffernan was phasing
out of online commodities
trading five years ago, he was
simultaneously ramping up
a food-oriented business. He
established his website, www.
mangia.tv, where he broad-
cast Sizzle, a program about
food, to inspire people to buy
local and eat healthy, and to
sit down with family and
friends around a table. In one
episode he interviewed his
mom about food and family.
As distant as that seems
from trading, Heffernan
explained the connection.
“The trading floor was
a melting pot of ethnicities.
Contrary to the public percep-
tion of the crazy pace of trad-
ing, there was a lot of down-
time for the 100 traders. Talk
often turned to food. Because
we were done at one in the
afternoon, lots of us were Mr.
Moms, fixing dinner for the
family.”
That experience and his
childhood memories led
naturally to his focus on
food. Through mangia.tv he
became aware of barbecue
competitions. In January
2012, he entered the Winter
Rib Fest in Lake Villa, out-
side Chicago, which was
a benefit for the local food
bank.
He called his brother, who
owns The Shrimp Walk res-
taurant in Highwood, Illinois,
to see if he could use his
brother’s shrimp rub on his
ribs. He cut it 50/50 with
brown sugar, and won first
place. He continued enter-
ing and winning until he took
third place in the Windy City
BBQ Classic. He was onto
something.
When he couldn’t find
anyone to manufacture and
package the rub, due to his
small operation, he found The
Lamb’s Farm, in Libertyville,
Illinois, that offers housing
and meaningful employment
opportunities for people with
disabilities. They are mak-
ing and packing the rub for
him.
Heffernan’s son came out
to Western Oregon University
to play rugby and one of
Heffernan’s brothers is the
head of all the rugby referees
in the area. Wanting to see
his son’s last rugby season,
Heffernan came to Bend.
He discovered Sisters and
decided that by having a food
cart, he would be able to meet
people and let them sample
his barbecue rub. He views
his food cart as a lifestyle
portal to good food and well-
ness. He has opportunities to
interact with the public and
exchange stories about food
and life.
The menu currently con-
sists of two types of street
tacos (chicken and shrimp),
as well as cajun shrimp
skewers, pulled pork and pot
roast sliders, and caprese,
plus two types of flat bread,
23
which are baked in his pellet-
driven pizza oven, crafted by
Heffernan. Other than sand-
blasting and welding done
by locals, he made it himself
and has plans for possibility
manufacturing the ovens for
sale.
Tuscan Chuck Wagon
opened the second week-
end in May and is currently
open Wednesday-Sunday, 11
a.m.-7 p.m., with Tuesday
possibly being added for the
summer. His email is bob@
mangia.tv.
Dog Town Hot Dogs
Dog Town Hot Dogs
serves hot dogs and sausages,
including Guiness beer brats,
kielbasa and double-smoked
German sausage.
Hours are the same as
the other carts: Wednesday
through Sunday, 11 a.m. to 7
p.m.
Beverages — 30-plus craft
beers, wines, and juices —
are available inside the bike
shop.
The Food Cart Garden at
Eurosports also hosts free
events. Wednesday trivia
night is from 6:15 to 7:15
p.m.; Thirsty Thursdays from
5 to 7 p.m. feature happy-
hour specials and every
Friday free music is from 5 to
7 p.m. Friday, July 1 is a spe-
cial event with Beatles cover
band Juju Eyeball playing
from 5 to 8 p.m.
Quilt Drawing
for
FURRY FRIEND S
501 ( c )( 3 )
FOUNDATION
100% of the proceeds go to Furry Friends Foundation.
“Friends of Furry Friends” quilt was pieced by
Valerie Fercho-Tillery. The bold colors and
incredible detail make this a spectacular quilt.
The quilt is currently on display at
The Nugget offi ce, 442 E. Main Ave.
Bring your pup by for a dog cookie and have a look!
Tickets may be purchased at The Nugget offi ce
or online at our website
www.furryfriendsfoundation.org.
Tickets are $1 each, six for $5 or
go for it, 25 for $20.
Info: 541-549-9941
“Friends of Furry Friends” - by Valerie Fercho-Tillery (46"w x 59"h)