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It is an honor created by Willamette Week and Eat Mobile to recognize outstanding achievement in mobile nourishment. This award is quite possibly---no, definitely---the highest accolade a Portland food cart can receive. For the second year in a row Portland's best food carts will battle it out for this prestigious honor---or for the just-as-coveted People's Choice Carty
---at this year's Eat Mobile event
People's Choice Award
is chosen by you, the people.
Come to E
at Mobile and cast your vote, or forever hold your peace.
and assemble a world-class panel of food luminaries. The Carty Award Judges include Antoinette Bruno, CEO and Editor-in-Chef of
, Scott Givot, President, International Association of Culinary Professionals, Brad Farmerie, New York Chef and Restaurateur, Kamal Mouzawak, Chef, Farmer, and Activist, Jeff Miller, President and CEO Travel Portland and Deborah Madison, Chef.
Read more about these talented foodies below.
asm_antoinette_brunoAntoinette Bruno brings more than a decade of experience in the foodservice industry to, the first online food magazine. Since taking charge as CEO in 1999, Antoinette has led the company to prominence and respect among culinary insiders. Antoinette travels extensively throughout the US and the world to meet leading chefs and taste their food in order to bring StarChefs' audience a first-hand perspective on the top chefs and their ingredient and technique-focused recipes. StarChefs' Board of Advisors consists of the country's most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, and Marcus Samuelsson. Recognizing a need in the industry for professional recognition, Antoinette created the Rising Stars Awards. Each year, StarChefs scours four cities across the country for their top culinary talent. She lives in New York City.
bradfarmerieBrad Farmerie is executive chef of PUBLIC, The Monday Room, Double Crown, and Madam Geneva with AvroKO, a company part-owned by his brother Adam. In 2003, after earning a Grande Diplome from Le Cordon Bleu and working at acclaimed UK restaurants such as the Sugar Club, the Providores and Tapa Room, Farmerie moved back to the U.S. to open PUBLIC. There, his creative, global approach was described by the New York Times as one that "swings for the fences with each and every dish,” and Michelin awarded the restaurant a coveted star in the 2009 "Red Guide." He recently showcased his culinary talent on national television with a battle on "Iron Chef America." He was also a contestant in the Food Network's "The Next Iron Chef "series in 2009.
2009 Photos_Jeff Miller
deborahmadisonDeborah Madison's culinary journey started around the age of two after feasting on a dish of butter made from the family's Jersey cows' cream. Growing up in California in a walnut grove and having a botanist father didn't hurt either, for Deborah has long been a plant lover and a vegetable eater as well as cook and writer. She's also a longtime fan of street foods and food carts.
Local Flavors, Cooking and Eating from Americas Farmers' Markets
Vegetarian Cooking for Everyone
What We Eat When We Eat Alone
Seasonal Fruit Desserts from Orchard, Farm, and Marke