“It has been so nice to say hello to so many different faces.”īriones-Venegas currently serves as secretary for the Soboba Foundation, who benefited from the event by receiving 10% of total ticket sales to help fund many of the causes it sponsors throughout the year.

“We were cooking all day Saturday and sold out,” Briones-Venegas said. Antonia Briones-Venegas oversaw Frybread Kitchen on the north side of the cordoned off quadrant and Linda Resvaloso was at the other side of the arena with the Soboba Halo Kut’Poki pop-up, along with members of the Kut-Poki Church. Pop-ups were set up by Soboba tribal members to serve frybread and Indian tacos. Other trucks were Belle Pasta, Big Grandma’s Kitchen (Salvadorian Soul Food), Cali Caribbean, Cerda Vega Tacos, Messi Burgers, Ohana Hibachi, Scooter’s Sweet Shack, The Big Easy Sandwich and Wise Barbecue Company. “We fly the bread in from Philadelphia and we have a very special meat blend of rib eye and sirloin to ensure the quality,” McClain said. He was joined by three others helping him work his truck at the Soboba event. Originally from Philadelphia and New Jersey, Philly cheesesteak is his favorite sandwich, so he bought the truck to test the Los Angeles market. After 30 years as a well-known fine dining chef, McClain got into the food truck business about a year and a half ago. McClain takes his truck to many special events, apartment buildings, tailgate parties, private events, and customers include lots of corporate clients for employee feeding. “We had a good turnout and the food truckers had fun.” “Soboba staff was great and efficient,” McClain said. Many of the trucks are regulars in the Los Angeles area and Chef Jason McClain from Philly Jay’s Steaks rounded up several he knew to join him after he was contacted by SCR’s event coordinator Estephanie Vizcaya. More than 3,000 happy and hungry visitors attended the two-day event that featured a wide variety of eating options.

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