The North Shore Dish Friends, Family and Food Trucks By Chuck Viren
Food trucks have been gaining in popularity for years, in part because of their synergistic relationship with taprooms. Then during the pandemic, takeout became the primary way to eat out and more food trucks began popping up. Their mobility and take-out windows made them a popular option for customers; their relative simplicity made them an attractive option for those who wanted to get into the restaurant business. I interviewed three such start-ups along the North Shore. I found this business model also provided an opportunity to include friends and family, a friendly environment, and innovative takes on some classic foods. David Fitch and Cory Netland of UpDawg food truck in Duluth met and became friends in the Marching Band at UMD where both were studying music education. They also shared a background in the food service industry. Netland has always loved cooking and had experience helping his grandparents start a restaurant. Fitch began by washing dishes and rose to general manager in the restaurant business. He loves the service and hospitality aspects of the business. They got the idea to go into business together a year and a half ago and have been working toward that goal while maintaining their day jobs. They bought a retired Frito-Lays delivery truck and have been working on the buildout ever since, relying on YouTube videos for technical advice. Their truck should be ready to roll by the time this issue goes to press. Their idea is to treat the hot dog as a blank canvass and let their creativity push the boundaries of what can be put on one. Nothing is off limits. In addition to their creative approach to hot dogs, they want their customers to have a fun and engaging experience. Their vibe is a bit goofy and off the wall, and if everyone is having fun, they will consider their efforts a success. In addition to the build-out of their truck, they have been developing innovative hot dog creations. Their Big Papa Dawg, for example, was inspired by jalapeño poppers. Their all-beef dog reclines in its bun atop a bed of jalapeño cream cheese spread and is topped with melted sharp cheddar, bacon, parmesan bread crumbs, spicy chipotle ranch and fresh jalapeños. Their MacDaddy Dawg is smothered in creamy mac and cheese and topped
David Fitch [LEFT] and Cory Netland [RIGHT] are the owners of the UpDawg food truck, which features innovative hot dog creations. Their menu includes the MacDaddy Dawg (smothered in mac and cheese), Big Papa Dawg (inspired by jalapeno poppers) and the Minneso-Dawg (featuring Top of the Tater sauce). | UPDAWG NORTHERN WILDS
JULY 2021
33
