In case you missed the story in today’s Daily Journal about the newest food truck coming to Tupelo, BRUNCH BOX, here it is, courtesy of food editor Ginna Parsons:
As a chef at Kermit’s Outlaw Kitchen for three years, JD Dill was amazed at the way customers responded to the farm-to-table movement.
“They really appreciate what you do with fresh, local ingredients,” said Dill, 29. “I thought it would be a good idea to take that message to the people instead of waiting on them to come to us.”
In a few weeks, Dill and his girlfriend, Lakyn Jackson, will roll out Brunch Box, Tupelo’s newest food truck featuring brunch-themed items.
Dill currently works at Blue Canoe restaurant and Jackson is still at KOK, but when the food truck makes its debut, it will be their full-time job.
The menu is tentative right now, Dill said.
“It’s going to be changing by the season and by what’s available, but things like biscuits, taquitos, yogurt bowls and waffles will consistently be on the menu,” he said. “We might have a breakfast pizza using a waffle as the crust, or take a Philly cheesesteak sandwich and add an egg to it. It will always be breakfast-themed items.”
Dill likes to think of the business as a farm-to-curbside movement.
“Food just tastes better when you get it closer to the source,” he said. “We have a very personal relationship with our farmers. They let us know when they have things we might be interested in and vice versa. They might go out of their way to grow something we’re interested in.”
The farmers the Brunch Box is using now – they’ve done a few private caterings – are Native Son in Tupelo, Seven Acres Farm in Mooreville, Memory Orchard in Plantersville and Knapp Farms in the Chesterville community, and they also shop some with the farmers at the Tupelo Farmers’ Depot.
“I tend to take things that don’t go together and put them together,” Dill said. “I like to have fun with it and I hope that shows in my food. You can go anywhere and get bacon and eggs and waffles. I want to make it a different experience.”
In addition to food, Brunch Box will offer specialty coffees and drinks. This is where Jackson comes in.
“I grew up in a family pretty coffee-obsessed,” said Jackson, 21. “My mom’s main goal was to grow things as organically and as holistically as possible. I grew up with organic beans and it’s a profile that really stands out. It’s clean. We’re using a company from Santa Monica, California, called Earth Bean. They use a natural process to roast their beans.”
Brunch Box’s light yellow truck will be open from 7:30 a.m. to 2 p.m. and a few days a week, likely the weekends, it will re-open in the evenings and serve until midnight.
“We’re kind of new to this,” Dill said. “We’ve studied the people who have done it longer than us – family members, good chefs – and then tweaked it. We don’t want to put out what everybody else is doing.”
The truck won’t be parked in the same spot every day. Dill and Jackson have a few places in mind – Nolan Brothers, Blue Canoe, Fairpark – but ultimately they’ll go where they get the greatest response from the community.
“We’re both very work-oriented,” Dill said. “Our thing is ‘serving the grind.’ Get food to the people, the people who are out there grinding, who maybe don’t take time to stop and treat themselves to good food. The grind is what we really like about the day-to-day struggle of a restaurant.”