I set out one summer weekend to sample and sip my way through the Salem area’s thriving food-pod scene. Most of the ingredients were local, many of the far-flung flavors were not, and I met a community of creative chefs and even caught some live music.

I started at the 15-cart Beehive Station. It was a scorcher of a day and, after making a beeline for the shady foliage and misters, I bellied up to the Beehive Taphouse mobile bar to quench my thirst. The menu was loaded with 12 regional beers and ciders on tap, and I went with an IPA from Fort George. The person pouring was also the owner of Beehive Station, Kelly Morales, and I asked what had inspired her to start Southeast Salem’s first food pod. She told me she wanted to create a community space where everyone felt welcome. Looking around at the families eating together and enjoying live music in celebration of NW Smash & Burger’s one-year anniversary at Beehive — it was clear Morales has succeeded.

My stomach grumbling, I pondered the line for Dalia’s Taqueria, the thin-crust sausage pizza at Geppetto’s and the samosas at Little India before ordering a Super Food bowl from Oh My Bowl, filled with plump quinoa, roasted sweet potatoes and kale.

Next up was the new Checkpoint 221 in Northwest Salem. After strolling around the 16-vendor lineup — Quesadilla Wizards, Dreaming of Sushi and Mr. A’s All American Breakfast, to name a few — I spotted Salty Shack and my mouth watered. I tried the classic two-piece fish and chips. The fish was fresh, not frozen, and the thin layer of batter slid right off. The spacious indoor seating area also houses a pub with 14 Oregon-centric taps.

Dessert, anyone? If you’ve never tried the deep-fried churro with espresso ice-cream sandwich from the original Don Bigote Churreria on Portland Avenue, you’re missing out. The modern-rustic Yard Food Park is another Salem pod with 18 food carts and 22 rotating taps with local craft brews and ciders.

The next day started at The Den in charming downtown Silverton. The covered wooden tables were filled with families and couples were feasting on the grassy area overlooking Silver Creek. All four of The Den’s food carts were busy, as was the Silverton Bake Shop next door. The turkey, pear and brie grilled-cheese sandwich at Rustic Melt looked gooey and gourmet (people were pairing it with local pints from Ratchet Brewery), but I darted to The Old Oak Oven, where the pizza-maker was tossing his dough under the Oregon blue sky. I could see the flame of the wood-burning oven located inside the trailer, and the house-made tomato sauce and stringy mozzarella on my margherita slice sat perfectly on a slightly charred crust.

The duo behind Portland’s Twirling Bird cart recently relocated to The Den, and their slow-cooked rotisserie chicken was also creating a stir. Don’t miss ‘Grandpa Ralph’s Banana Pudding’ on the menu here.

I also did a quick tasting at the Island Fusion BBQ truck, about five miles north in Mt. Angel. It serves dishes inspired by Pacific Island cultures, and the salty Spam musubi and creamy tapioca are perfect together.

Independence was once considered the hop-growing capital of the world, and when I pulled up to The Tap Station, a converted 1940s gas station, I was presented with 16 regional taps to choose from. The winner was Independence’s own Parallel 45 hazy IPA, and the hops danced on my tongue. I hit Aaron and Jack’s Snack Shack for a jalapeño mac-and-cheese-stuffed smoked poblano — what a delicious mouthful! — and played corn hole in the grassy back area. The bean-paste jalapeño pizza from the Sancho’s Pizza cart looked equally tasty.

Monmouth was a dry town until 2002, and Dry Town Tap Station is making up for lost time with 20 rotating taps, a full bar, indoor and outdoor seating, live music on weekends and three food carts. I grabbed coconut-shrimp appetizers from Paetriew Thai Kitchen, nachos from the house food truck and got sucked into the country band performing on stage.

I was too stuffed to eat after the nachos, but Gather food park in nearby Dallas is graced by Bobablastic — the fruity bubble teas are addictive — as well as Carnitas Delicias and biscuits and gravy from Ray of Sunshine.

I met so many talented chefs and ate so much delicious food on my weekend Salem food-pod tour. Believe it or not, it only left me hungry for more.

Hier gehen