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Friday, October 18, 2024
NEWS  |  CAMPUS

Hawaiian hot dogs debut at third Original Food Truck Rally

Nick Ott, a 17-year-old high school student and employee of Orlando’s Kona Dog food truck, worked at a fast pace Saturday night in order to meet the needs of his hungry customers. He made the trip north to Gainesville with his co-workers and boss, owner and operator Doug Trovillion. Ott was diligent and upbeat as he described the delectable medley of toppings that characterize the menu’s quintessential Hula Dog — an “authentic Hawaiian-style hot dog.”

“The spicy jalapeno hula sauce, coconut sauce and pineapple mustard are really good together,” Ott explained to a first-time customer as he bathed the jumbo dog in a bevy of unconventional condiments.

Undeterred by the consistently long yet patient line that waited in front of this eatery on wheels, Ott was one of a number of employees who populated the parking lot of High Dive on Saturday for Gainesville’s third Original Food Truck Rally. Hosted by Glory Days Presents!, High Dive and Pelican Brothers food trucks, this well-attended, all-ages event brought together a potpourri of cuisine representative of the various areas’ finest mobile culinary creations. In addition to Kona Dog, vendors included such carts as Humble Pie, Monsta Lobsta, the Grilled Cheese Wagon, Charlie’s Snow Shack, Off the Griddle, Go Go Stuff Yourself, Sizzle Wagon, and Pelican Brothers, a year-round presence of High Dive’s driveway that offers a platter that could satisfy even the pickiest of eaters. A live music and Grow Radio DJ selection enhanced the vibe, making the evening’s sounds, sights and smells a pleasurable assortment of sensory overload.

Robbie Regenhardt, a 27-year-old UF medical student, had not attended one of the previous two rallies held at High Dive but was inspired by the entrepreneurial spirit that permeated throughout the affair.

“I’ve always enjoyed supporting local businesses,” he said between bites of the Hula Dog he was eating. “All of the trucks are different, and the food is great. It’s almost hard to believe that these chefs can create this kind of food in a kitchen that was once a UPS truck.”

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