Pot Kettle Black
"The road is our oyster,” says Laura Carone, who has owned the food truck Pot Kettle Black with her husband, chef Jon Caton, since April. “Jon has cooked in restaurants across the country—from mom and pop shops to corporate operations—for 17 years,” she continues. And with that pedigree plus the desire to build a restaurant without incurring the overhead, the couple opted to open a truck. “It’s a dynamic business concept and allows us to change up our menu and evolve,” she explains. That evolution has resulted in a loyal clientele lining up for duck confit, crab-stuffed bacon poppers, pimiento grilled cheese muffalettas, and Carone’s deliciously creative baked goods, including chocolate peanut butter bacon brownies. And thanks to Charleston’s booming event scene, Pot Kettle Black has capitalized on catering. “We’re booked for 2012,” notes Carone. Did we mention they also braved Bonnaroo, Tennessee’s annual answer to Woodstock? “We were part of the festival’s food truck oasis, and we ended up serving roughly 15,000 meals,” she says. That’s just how they roll.
Best Bites: Duck confit, pimiento grilled cheese muffaletta