The Marine Emporium Landing at the Channel Islands Harbor in Oxnard, California debuted Wet Wednesays on May 15, featuring gourmet food trucks from Los Angeles, Orange and Ventura counties, live music, and special discounts at restaurants and retailers.
The Marine Emporium Landing is a premier destination in the Channel Islands Harbor, about halfway between Santa Barbara and Malibu in a resort district in Oxnard, California. It features trips to the Channel Islands National Park, parties and harbor cruises, whale watching, sports fishing, Segway tours, bicycle and surrey rentals, kayak rentals and guided tours at the Islands, as well as several restaurants and retailers.
The Emporium will present Wet Wednesdays on the third Wednesday of the month through Summer, and plans to rotate up to ten trucks from the surrounding counties. Wet Wednesdays at the Marine Emporium Landing featured nine gourmet food trucks, including a few familiar favorites, and live entertainment at its opening.Hollywood Beach Wine Company invited guests of the event into the restaurant to enjoy their meals with a glass of wine. I’ve dined at this restaurant several times in the last six months, and always enjoy the experience. They’re still in somewhat of a development phase, honing in on the best menu, but they’ve produced some outstanding dishes. With live entertainment, and very friendly service, Hollywood Beach Wine Company is bringing to the Channel Islands Harbor premium cheeses, old world wines and espresso, and gourmet dishes at a reasonable price in a comfortable but refined atmosphere.
Look for my review on Hollywood Beach Wine Company over at Stitches ‘n Dishes later this week.
Los Angeles favorite, The Grilled Cheese Truck started out as a fun weekend activity when chef/owners Michele Grant and Dave Danhi entered the now famous, Cheesy Mac and Rib Melt into the 7th Annual Grilled Cheese Invitational in Los Angeles. After seeing the masses of grilled cheese fanatics gathered to pay homage to the American favorite, Grant and Danhi realized that this world needed more grilled cheese sandwiches brought to the streets.
As a matter of fact, The Grilled Cheese Truck was not only one of the first food trucks to hit the streets of Los Angeles, it’s credited as being the first food truck to ever be featured by Paperney Entertainment’s, Eat St. on Food Network Canada and Cooking Channel in the US.
The Grilled Cheese Truck has been featured on local and national news programs, every major television network, as well as Tasting Table, Rachael Ray Show, Unwrapped (Food Network), Travel Channel’s Food Truck Paradise, TMZ, BBC Travel, Cooking Channel’s Unique Eats, Food Network Magazine, and USA Today to name just a few.
“The Best Food Truck in Southern California”
-The Los Angeles Times
“The Best Tweeting Truck in the Country”
“Top 12 Sandwich Spots in LA”
- Zagat Guide
“One of the Best Mac and Cheese in the US”
- Conde Nast Traveler
“One of the Best Places to Eat”
I was born and raised in Newport, Rhode Island. I know seafood, and no West Coast City Slicker will likely pull the wool over my eyes when it comes to true, authentic Maine lobster. Hands down, the longest line at any truck on opening night was at the Cousins Maine Lobster truck, bringing the tradition and quality of Maine’s iconic lobster industry to California via their gourmet food trucks.
Being a New England native, I braved the line of hungry lobster lovers which turned out to be well worth the wait (about 30 minutes to the order window and less than 10 minutes for my order). CML serves fresh, sustainably harvested lobster product directly from Maine’s icy cold waters at incredibly affordable prices. A Maine lobster tail, skewered in the shell, golden fried, then touched with lemon butter can be had for a mere $10 bucks.
Or for about $12, we tried a Maine Lobster Roll, served with chilled Maine lobster, and a touch of mayo, a Connecticut Lobster Roll served with warmed, buttered Maine lobster, and a Maine Crab Roll served with Maine crab, and a touch of mayo. All of their rolls are served on soft, warm, buttery New England style rolls literally packed with fresh Maine lobster or crab.
Palazzolo’s Artisan Gelato and Sorbetto brings artisan gelato and sorbetto, ice cream, frozen yogurt, soft serve, milk drinks, as well as vegan and kosher offerings to 49 states in the US. With more than 600 flavors, Pete Palazzolo, owner promises to tantalize even the most discerning tastebuds. Even Oprah Winfrey named Palazzolo’s “a creamy and heavenly summer treat” on the “O List.” None of Palazzolo’s products use artificial growth hormones (RBST) used in the farming of milk.
My personal favorite was the Mexican chocolate chipotle, which includes chocolate gelato blended with raspberries, chunks of chocolate and spicy chipotle peppers.
Sweet Wheels is the brainchild of Michele and Sharon, two friends in Los Angeles with a common passion – bringing your inner child a treat. Sweet Wheels offers a selection of seasonally driven desserts which can include made-to-order fried treats, fresh-baked goods and hand pies that are made throughout the day. Everything is done in small batches, by hand, on the truck, and they also offer a few delectable wheat and gluten-free items for those who are typically deprived on the sweet front.
By the time we meandered over to the Sweet Wheels truck, many of their sought-after treats were sold out. The beignets and Nutella bread pudding were indeed a treat for the inner child.
After six savory dishes and five desserts – more than enough for five people for $80 – we couldn’t handle another bite. I would have loved to have tried the Paratha or the Frankie from India Jones, an Indian Street Food truck serving gourmet/authentic food throughout Greater Los Angeles and Beach cities.
The Border Grill truck is owned by Chef Mary Sue Milliken, winner of Bravo’s “Top Chef Masters”, Season 3, and Chef Susan Feniger, Season 2 winner. Milliken and Feniger serve only sustainable seafood, organic long-grain rice and black beans, as well as beef, lamb, and uncured pork, encouraging guests to get meat out of the center of the plate, focusing on vegetables, grains, beans, salads, and fruit. Ingredients are seasonal and locally grown, and they do not use any products containing artificial trans fat.
At Baby’s Badass Burgers, the way to a man’s heart is through his stomach, especially when the food comes with names like the Cougar, made with aged beef, St. Andre cheese and black truffles, the All American Girl, made with smoked cheddar, lettuce, tomato, pickles and baby’s special sauce, or the Mamacita, made with pepperjack, guacamole, tomato, grilled onions and jalapenos. Of course, it helps that it’s served by the “Burger Babes.” These lovely ladies are truly first-class cover girls.
White Rabbit Truck is a Los Angeles-based original Filipino Fusion Truck, serving up a medley of traditional Filipino foods with an American and Mexican twist, introducing their own spin on Filipino cuisine. They’ve been featured on multiple media outlets such as Food Network, Travel Channel, KTLA News, Fox, ABS CBN, LA Weekly, Zagat and other local publications.
A staple in Venice, California, Dogtown Dogs smugly refuses to skimp on flavor and a sense of dining experience. They’re hot dog artisans who present a sophisticated variation of traditional favorites with an innovative spin.
Check out their video.
Without a doubt, Wet Wednesdays at the Marine Emporium Landing at the Channel Islands Harbor in Oxnard, California raises the bar for events throughout the state.
Visit the Marine Emporium Landing’s Facebook page for more information about upcoming Wet Wednesdays events.
Stitches ‘n Dishes is the creation of Christopher Ford and Andrew Nicora, and it’s inspired by Stitch, an American Staff. Terrier mix / Bichon Frise, born October 24, 2010.
We’re passionate about food, fun, photography and film. We also love the outdoors – hiking the city streets, the fairgrounds, or the beautiful trails all around California. Andrew literally grew up in the catering and concessions industries, doing everything from bussing tables, serving, cooking, back-stage hosting to you name it, and Chris has worked as an event promoter, organizer, photographer and marketing consultant.
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