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Hitchin’ a Ride: How to Open a Food Truck, Part 4

By Megan Giller
July 9, 2014
By Megan Giller  |  July 9, 2014

Welcome to Hitchin’ a Ride, a new series that follows former Congress pastry chef Erica Waskmunski as she opens her first trailer, Red Star Southern.

Enough with the logistics. Let’s talk food. A while back we tagged along for some sweet-potato-biscuits action, but Erica has been hard at work since then on her mac 'n' cheese and beetloaf recipes. Here she is in her home kitchen, mixing like crazy to get the cheesy texture just the way she likes it. photoname

Next up, gravy for the beetloaf. That’s right, vegan comfort food. Turns out it’s not junk, though, with fresh tomatoes, garlic, mushrooms, zucchini and squash, plus a few secret ingredients.


Here's the beautiful finished product. All hail white bread and gravy, with just a few greens on top to make your momma proud.


Stay tuned for the next episode, a.k.a. the Big Reveal. And check out the first, second and third editions here.

Places Mentioned


American • 2nd Street District

Food25 Decor24 Service24 Cost$66
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