Truffle Pig Craft Kitchen started in 2018 by Skyler Golden & Shawna Williams, a Brother/ Sister team. Over the last 6 years the duo has been serving up locally sourced and chef driven cuisine via their food truck, wine dinners and an array of elevated catering offerings. Skyler and Shawna are native to the Rogue Valley and excited to establish at The Phoodery in Phoenix where Shawna attended High School. Chef Golden brings 20+ years of culinary & sommelier experience to Truffle Pig and embraces seasonal ingredients, global flavors and creative offerings.

Awards:

2023 Central Points Battle of the Food Truck Winner- People’s Choice
2019 Heart & Vines Food Truck Competition Winner- People’s Choice

Wok Star was launched the summer of 2013 at the Jefferson State Hemp Expo in Provolt, OR. Quinton and I learned alot about what not to do that weekend lol. We hit the summers of 2014 and 2015 doing different music and art festivals. 

Lunch service started the fall of 2015 and began booking events the summer of that year hitting as many competitions and festivals as far as Portland feeding Wok Stars and Groupies since!

Awards:

Pear Blossom Festival Smudge Pot Stroll:
2019, 2016 People’s Choice
2019, 2018, 2017 Smudge Pot Winners

Great Umpqua Food Truck Comp:
2019, 2017 1st Place Winners

Mill Casino Food Truck Off:
2018 Best Taco

The Flying Flatbread is a Lebanese bakery and cafe specializing in sourdough artisan manoushe and pita.

Rooted in Authenticity: The Flying Flatbread is not just a bakery; it’s a journey back to the bustling streets of Beirut. Our recipes are steeped in tradition, passed down through families, and lovingly recreated in our Saj oven.

Craftsmanship: Each manoushe is a labor of love and patience with a 10 year old sourdough starter. Our bakers knead the dough with care, creating a canvas for an array of flavors that dance across your taste buds.

Ingredients from Lebanon: We source the finest ingredients, many of them directly from Lebanon. From za’atar to sumac, our kitchen overflows with the essence of the Mediterranean.

Savory Delights: Picture warm flatbreads bubbling on the Saj oven, their surfaces adorned with za’atar, olives, and melted cheese. Bite into a Labne and zaatar with pomegranate manoushe, and let the flavors transport you.

Sweet Temptations: For those with a sweet tooth, our cocoa almond manoushe is a revelation. Imagine the delicate crunch of the bread giving way to a luscious banana and strawberry filling.

Coffee: Sip on our latte, with coffee roasted in Southern Oregon that pairs perfectly with your manoushe. It’s like a warm hug for your soul. Or dare to try our very strong Lebanese coffee.

Fresh Laban Ayran: Quench your thirst with our refreshing Yogurt minted drinks infused with fragrant herbs.

Peruvian Point owner, Christian, grew up in Lima, Peru and moved to the states when he was 18. In 2013 he opened Peruvian Point, wanting to make a change. The recipes are from his mother and traditional Peruvian cuisine. He started Peruvian point with just one dish, the Anitcucho De Pollo: Peruvian style marinated grilled chicken, cilantro rice, side salad, topped with our picked onions and served with our signature Peruvian sauces. Which today is still the number one choice of our loyal customers. 

Awards:

2017-2023 Best of the Best Food Truck

For years, David and Amber have made extravagant meals because they love exploring different cuisines from around the world and because they love to feed their family, friends, and neighbors. If you come to their house, chances are we are going to feed you.

Over the years, they acquired a grand repertoire of cooking utensils, equipment, and the knowledge of self-taught cooking. When they came across a dish or food they fell in love with, they would share the dish with their friends and welcome their feedback. They often spoke about how they would serve it if they had their own restaurant or food truck.

Fast forward to 2023, like many people, they went through a rough patch where one of them lost their job and the other was running another very small business that wasn’t in a position where it could flourish, and they were down to the last of their savings. It was then they decided to focus their attention on a BBQ business and began testing rubs, sauces, and methods of smoking meats. Then they came up with recipes and a menu and happened to know a guy who had a food trailer he wasn’t using. Conversations were had, collaboration on cleaning up the food cart was done, meats were smoked, folks showed up, and Ma’s BBQ was born!