Jessamine Starr

How it all began: My husband and I had been talking about a food truck for years, but decided it was over our head. We were driving down the street and saw our truck. We bought it the next day. We couldn’t resist how darling and perfect this truck was. The reward: I like seeing people get really excited about our food. All of our menu is twists on things: a little bit familiar, a lot unfamiliar. The inspiration: In everything I make, I try to make it savory, sweet, tart and salty, so all the taste buds are going at one time. The dish: We sell savory cones filled with different things. We wanted something cold but with substance for the summer. I didn’t want to do a regular potato salad, so for inspiration I thought about the inside of a samosa. Passionate about potatoes: They’re really hardy. There are some vegetables I can’t use just because they can’t weather the day and still taste good and look good.