Everything you thought you knew about Curbside Cuisine is wrong.
But it's nobody's fault, really — plans change, news shifts ... you get the idea.
The point is, the vision we shared with you last May for a food-truck hub at Tejon Street and Pikes Peak Avenue has been updated quite a bit.
That spot obviously never came to fruition, but we were assured last August by project co-organizer Sandra Vanderstoep that the project was not a dead deal and that those behind it would take "the time to do it right."
That said, Vanderstoep confirmed the location today for the newly imagined Curbside — 225 N. Nevada Ave., across from Palmer High School and Acacia Park — and you can see a photo of it (and some guy's finger over the top of the lens) on Colorado Springs Urban Intervention's Facebook page:
Vanderstoep says a formal press release with a lot more information, including contact points and a list of initial vendors, will be released to the media next Monday.
Until then, she did offer a few teasers which I'll share with you here.
First, a lease has been signed with the YMCA, who owns the former service station property. And food trucks, who will essentially be on month-to-month contracts, could be dishing grub as soon as early May.
There will be a non-compete of sorts in place, meaning don't expect (thankfully) to see three taco trucks in the mix: Once a particular cuisine is on board, it's got the exclusive spot.
Without naming names — OK, I will say that Nourish Organic Juice likely will be on board because they told me themselves a few days ago — Vanderstoep did say to expect crepes, Cajun food, Korean fusion and a couple of dessert trucks.
And space is available for other local vendors to apply. Hours of operation will be from 6:30 a.m. to 8 p.m., daily.
Artist Holly Parker will apparently be consulting to help "make the eyesore attractive," which equates in part to a big paint job right out of the gate.
The building on the space won't be utilized for the time being, but Vanderstoep mentioned the possibility of a phase two of growth. She also mentioned a goal for zero waste (all recycling and composting) and encouraging participating vendors to use as much locally produced food as possible.
Some anonymous donations and potentially some grant money will account for Curbside's roughly $20,000 start-up cost.
Vanderstoep listed several organizations and key players involved, who deserve credit for finally getting Curbside launched. I'll aim to share those once we have the full release on Monday, and definitely in next week's Indy.
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