A year and a half ago, Amelia Timms moved to Memphis with her husband, and it was while this culinary school grad was looking for a job on Craigslist that she spotted a for-sale listing for an old Chevy step van painted a "hideous maroon."
"I had to have it!," Timms says.
She does have that van, and it's now a pretty bright green and in operation as Graze, a "farm to truck" food truck, serving up fare with an emphasis on locally sourced ingredients.
Timms' partners in Graze are Georgia and Pat Smith, owners of Club Windward, a reception facility and catering firm in Lakeland.
Timms was working at Windward, investing her paychecks in the van to get it food-truck ready. She says that Georgia overheard her talking about the truck and said, "I want in on it."
Graze hit the streets in September of last year, working events at St. Francis and Germantown Performing Arts Centre. Their next gig is at the Irish Festival at the Brass Door on March 16th, noon-10 p.m.
Graze does catering as well and has booked a few outdoor weddings in the spring.
Timms says she's struck a deal through Shelby Farms to get produce through their gardens and she's using the winter downtime to establish relationships with area farmers.
Graze has served everything from a turkey-artichoke panini to burgers and hot dogs, but there is no set menu.
"It varies constantly," Timms says. The menu will be dictated as much by what's in season as by Timms' whims (example: she created dishes inspired by La Boheme for an Opera Memphis gig).Everything will be made from scratch. And though she resisted it, Timms has been convinced that all Memphis food trucks must have a fryer. (Her vision for the fryer includes funnel cake fries!)