When Pot Kettle Black owner Chef Jon Caton of Charleston put a feeler out to Bonnaroo management inquiring about having his food truck there during the festival, little did he realize he’d be in the middle of their new “Food Truck Oasis.” From June 9th through 12th, Caton and his crew sold out of nearly every item on the menu and considered it a huge success.
Chef Caton spent a lot of sleepless nights figuring out how to take his Pot Kettle Black operation to the Bonnaroo music festival in Manchester, Tenn. Not only did the 12-hour, 500-mile journey seem challenging, but he had to figure out how to get the product there, cook it on-site, keep it all fresh, and hold true to the integrity of the product throughout the four-day festival. Of course it was a logistical nightmare, but it worked out well in the end.
Joining five other food trucks from around the country, Pot Kettle Black offered up four of Chef Caton’s favorite sandwiches from his travels: Chicago’s Italian beef, Philadelphia’s roast pork sandwich, an authentic New Orleans muffaletta and a grilled pimento cheese with a side of cold tomato basil soup from Charleston. I had the roast pork sandwich topped with the broccoli rabe and shredded provolone cheese on a nice crusty sourdough roll. The sandwich is modeled after Dinic’s roast pork at the Reading Terminal market and was sincerely delicious.
With hundreds of choices throughout the entire festival grounds, festival attendees had plenty to choose from, but Pot Kettle Black was a clear favorite and represented a food destination like Charleston well.
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