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Knoxville's New Wave of Food Trucks

Pop Culture serves a variety of gourmet, homemade ice-pops.

Photo by David Luttrell

Pop Culture serves a variety of gourmet, homemade ice-pops.

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  • EVENING DELIGHT: The Savory and Sweet Truck can usually be found at the Bearden Beer Market on Friday nights serving entrees like coffee-chipotle-smoked pork tacos.
  • The Savory and Sweet Truck, run by husband and wife team Byron and Kiki Sambat, can usually be found at the Bearden Beer Market on Friday nights or Market Square on Wednesday afternoons, serving entrees like coffee-chipotle-smoked pork tacos.
  • The Savory and Sweet Truck's coffee-chipotle-smoked pork tacos.
  • The Savory and Sweet Truck serves up some food at the Market Square Farmer’s Market.
  • TRUCK STOP: The Market Square Farmer’s Market on Saturdays has become a pit stop for diners looking for something different. The Savory and Sweet Truck offers a range of tacos and sandwiches.
  • TRUCK STOP: The Market Square Farmer’s Market on Saturdays has become a pit stop for diners looking for something different. The Cruze Farm Milk Bar dishes up ice cream and Indian food.
  • Manjit Bhatti stands next to Cruze Farm Girl Temple Duke showing off some of his creations
  • Cruze Farm Girl Ayaka Nishijima holds an assortment of flavored milk drinks.
  • Cruze Farm's Goan-style grits
  • BFF’S: Byron Sambat and Colleen Cruze hold up rival t-shirts. The two trucks park next to each other every Saturday morning.
  • Chris Sparks, left and Wes Walker.
  • Jason Mitchell, 42, terms himself the “Chief Pop Officer,” and he’s the man behind Pop Culture, a new “Popsicle cart” that’s been selling its wares at Ijams Nature Center and the Market Square Farmers’ Market the past couple of months.
  • Pop Culture, a new paleteria or ice-pop maker, has been selling its wares at Ijams Nature Center and the Market Square Farmers’ Market the past couple of months.
  • Pop Culture serves a variety of gourmet, homemade ice-pops.

Knoxville's budding food-truck scene is growing fast, and its chefs promise to bring inventive cuisine to the city's dining.

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