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New food truck flourishing
If you’re hungry and in a hurry, you’ll get both needs met at Maggie May’s Espresso & Outfitter, a new mobile food truck and mini-deli open from 11:30 a.m.-2:30 p.m. Monday-Friday.
Owner Maggie Parks had the grand opening of her dream business May 23 at the Visitor Information Center and has found a home base at Blue Sky Real Estate, 190 Priest Road in Sequim.
The enthusiastic and energetic 28-year-old is thrilled to see a yearlong dream come to fruition. With two years as the manager of a Seattle farmers market and deli/espresso experience under the tutelage of Hardy’s Market owner Randy Dupont, Parks is ready to strike out on her own.
“It’s going awesome — the community has accepted the food truck really well — and the city has been awesome, too,” Parks said. “I’m their first officially approved food truck (under a new ordinance). It’s really not that big of a deal to be in compliance. The business is licensed as a Class 4 kitchen — a commercial kitchen on wheels — so there’s no limit on what I can do.”
Maggie May’s menu rotates among an array of wraps, sandwiches, soups and salads, and because she’s a one-woman operator, five daily choices are featured. On this day they were the Outfitter, Creamie Weenie, Veg Head, broccoli bacon salad and taco soup or chili. All the ingredients are fresh and salad and soup recipes have been gleaned from several generations of women in her family.
Parks offered a sample of the hefty Outfitter, a 12-inch yellow corn tortilla wrap crammed with a thick pile of tender turkey and accessorized with mayonnaise, mustard, Havarti cheese, tomatoes, pickles, olives, red onions, avocado, bacon bits, Romaine lettuce and green peppers. The Creamie Weenie is an all-beef dog on a bun slathered with cream cheese and barbecue sauce and topped with sauteed onions.
The Veg Head features a large spinach tortilla, organic spinach, Romaine, feta cheese, avocado, seasonal vegetables and a choice of dressings. Each is a full and filling meal unto itself. But if you have a really big appetite, add one of the salads — broccoli bacon, homemade potato salad or coleslaw — or soups: taco, split pea and ham or chili.
Parks also serves a “bold and smooth” espresso blend by Fidalgo Bay and several flavors of Italian sodas and smoothies.
Regarding what she likes about preparing food for the public, Parks said, “All the love that goes into it! I’ve always loved cooking and baking and working with people and how they’ve liked what I’ve prepared.”
Parks gives a great deal of credit to her former boss, Dupont. “Randy has been mentoring me through the process and is the best business owner I’ve ever met. He’s very smart and taught me a lot; he wants to see this take off.”