Jimmy Nash has been serving up summer across the street from the Southwest Memorial Hospital in a new food trailer for about two weeks and hopes to bring a fresh, affordable flavor to the neighborhood until the fall.
The new operation, Jimmy’s Table, plans to feature local produce in his salads as the season progresses and hopes to fill a niche in town.
“It’s hard to get a salad to go,” Nash said.
Offerings also include grilled chicken sandwiches and groovie cow burgers made with hormone-free and antibiotic-free meat. The chicken is free range, and the beef is grass-fed.
Nash, a longtime festival enthusiast, will also be serving up lunch and sweet potato fries at events, such as the Dolores River Festival. On Saturday, he could be found outside the Dolores River Brewery.
For years, he left music festivals much lighter on cash. Now he hopes to have a profitable hobby instead.
“It’s a dream that I had 20 years ago,” he said.
He has been in and out of the restaurant business for 35 years. You may recognize him from Stonefish Sushi & More, where he is a server. The owners of Sol Pizzeria and the sushi restaurant encouraged him in his endeavors.
“It just kept steamrolling,” he said.
Nash’s new trailer represents a fast-growing mobile-food industry across the United States. In cities like Los Angeles, New York and Phoenix food trucks are a growing trend.
The National Restaurant Association estimated the nationwide revenue from food trucks will increase from the $650 million in 2012 to $2.7 billion in 2017.
They are popular, in part, because they are a relatively inexpensive way to test an idea for restaurant.
mshinn@cortezjournal.com
