22 Sept 26th-Oct 2nd, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | The Aioli Burger school bus is now a staple at the Arizona State University campus in Tempe. On weekdays, it’s parked in front of the ASU bookstore, with other trucks from their fleet rotating around campus during lunch. “As ASU grew, they realized they needed more food options,” Hollenbeck explains. “They wanted to implement a food truck program.” After lunch, the trucks from ASU spread across the Valley, returning to their North Phoenix hub for cleaning at night. Meanwhile, the BLT Kitchen team is already prepping ingredients for the next day. New places to park In addition to parking on campus, the trucks have recently made appearances at local sports stadium events. The fleet now serves food at the Phoenix Rising FC Stadium, and recently earned points with Phoenix Suns players. “Aioli Gourmet Burger, Modern Tortilla and Oakwood Fire Pizza were at the Suns’ practice facility on Camelback,” for the team’s gathering and unveiling of the Suns’ “El Valle” lowrider, Hollenbeck says. “Devin Booker was there with his lowrider (plus) Kevin Durant, Bradley Beal and everyone. We were feeding them.” Aioli Gourmet Burger’s namesake burger was a hit, featuring aged sharp cheddar, applewood bacon, caramelized onion and roasted garlic aioli. The players enjoyed Modern Tortilla’s carne asada and chicken tinga tacos. And the pizza truck’s hot pies, inspired by D’Ambrosio’s Italian roots and Hollenbeck’s Chicago heritage, brought it home. “We’ve done a few events for the Suns, and it’s always a thrill,” Hollenbeck says. “Tommy and his wife Viviana are die- hard fans, so it was a big deal. We even served them our AZ Lemonade Stand lemonade.” The fruitful lemonade business, another of the duo’s ventures, now offers 15 flavors at their food trucks, restaurants and conve- nience stores around the Valley, and at Aioli’s brick-and-mortar stores. As Food Trucks PHX and BLT Kitchens expand, Hollenbeck and D’Ambrosio remain focused on creating opportunities for others in the food truck industry. “We’re here to support vendors and give them a chance to succeed without taking on the enormous risks that come with starting a food business,” D’Ambrosio says. “We provide the equipment, the space and the know-how so they can focus on their food and their customers.” With their rotating truck concept and commitment to helping others, Hollenbeck and D’Ambrosio ensure that culinary dreams can come true — all on four wheels. Food Truck Fleet from p 20 It all started in 2014 with Aioli Burger. Now, Kyle Hollenbeck and chef Tommy D’Ambrosio are building a food truck fleet. (Photo by L. Madriaga) Kyle Hollenbeck shows off one of the trucks parked at the North Phoenix BLT Kitchens location. (Photo by Mike Madriaga)
