Indoor food truck a winter success

Food Wolf, a company which operates out of a mobile food truck during the summer months, moved indoors in October and has hosted a successful Night Brunch event for four months.

A food truck is wrapping up its Night Brunch event after a successful winter season indoors at the Mayflower Curling Club.

Food Wolf, which operates out of a mobile food truck during the summer months, moved indoors in October and has hosted the Night Brunch event for four months.

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Co-owner of Food Wolf, Natalie Chavarie, prepares for a busy Brunch Night. (Photo: Sydney Jones)

“It’s been a great relationship for us,” said manager of the club Melanie Hughes. “They more than fulfilled their expectations.”

This is the first winter that Food Wolf has partnered with the Mayflower Curling Club located in the north end of Halifax.

Virgil Muir, co-owner of Food Wolf, said they see anywhere from 100 to 120 customers every Night Brunch.

“It’s been growing since the first one we had,” he said. “We almost doubled in customers after the first night.”

The event, which co-owner of the business Natalie Chavarie said is meant to push culinary culture, features new international menu items every Brunch Night. Most of the items on the menu, like caramelized apple pancakes and Mexican roast beef sammy, have never been made by the kitchen before.

A Double Down dish ready to be served. (Photo: Sydney Jones)
A Double Down dish ready to be served. (Photo: Sydney Jones)

On Sunday, many of the customers walked in with sports bags over their shoulders and a curling broom in hand. The curling club members make up a large portion of Food Wolf’s customers during the winter months.

“At first it took a lot of trust-building for them to understand why we were selling Southeast Asian and Korean-influenced food at a curling club,” said 34-year-old Chavarie. “Now, they have a great ownership over the whole deal.”

The business operates six days a week on the second floor of the curling club, but opens its doors to customers once a month at night on a Sunday for the Night Brunch event.

Natalie Chavarie prepares the kitchen before a busy night. (Photo: Sydney Jones)
Natalie Chavarie prepares the kitchen before a busy night. (Photo: Sydney Jones)

“It’s brunch for the working class, it’s brunch for people who are working in the service industry or in the creative class — they don’t have much leisure time,” said Chavarie.

The Night Brunch on Sunday ran until around 1 a.m. Chavarie said Food Wolf will most likely be partnering with the club again next winter.