Moving Forward: Chef Raquel Ervin Pivots to a Food Truck

On a Sunday in March of 2019, chef Raquel Ervin gathered together nearly 100 friends and family at the Hoover Randle Home & Gardens knowing full well, at some point that evening, they would be disappointed.

They were there for a watch party—to see Ervin and her sister Regina and niece Alexandria compete on Food Network’s “Family Food Showdown” against two brothers and their dad. 

Team Raquel did not win. 

A brief moment of shocked dismay at the outcome ultimately did not spoil this party. In fact, the consensus in the room that night was if those brothers hadn’t started crying—well, then, things would have turned out differently. 

Ervin certainly didn’t cry. 

Chef Raquel’s ribbon-cutting for her new food truck drew a few hundred people.

This is a young woman who is more apt to raise up her church choir-trained voice in gratitude for her opportunities. This is a young woman who knows there’s always another challenge, and even if that challenge is a pandemic, she’s going to meet it head-on.

Ervin was just days away from signing a lease on a restaurant space when the state began to shut down businesses. She had two weddings scheduled that weekend, with another two prepped for the following week. She had a catering contract with the Southwestern Athletic Conference to feed players, coaches, officials and others during the men’s and women’s basketball tournaments. 

Then everything stopped.

“My plan was to do the brick and mortar first, which would allow me to have a steady clientele,” she says. “Then I was adding the truck the next year. So, I basically just flipped it and said, ‘Let’s do the truck now because this is what makes the most sense. This is where the demand is. People are at home, take it to them.’” 

And with that Ervin rebranded her business and kept it moving forward. Literally. 

I wrote about Chef Raquel for Alabama NewsCenter. You can see the entire story and a cool video here.

For days before this executive chef and owner took her Eat at Panoptic truck on the road, she teased her fans with mouthwatering, close-up photos of her gourmet sliders.

The PB&J burger features smooth peanut butter and blackberry-habanero jam.

One day it was the PB&J burger with smoked bacon, creamy peanut butter and a house-made blackberry-habanero jam. Another day, she showcased the 2 a.m. burger topped with hash browns and a fried egg. 

Then it was the Porky Pig with layers of smoked bacon, country ham and Conecuh sausage. Her crab cake sliders are pan-seared to order and topped with a house remoulade. There’s a barbecue chicken slider with a savory Alabama white sauce and another chicken option with homemade pesto aioli. 

The 12-hour brisket slider is one of the most popular menu items on the truck.

By the time she debuted her 12-hour beef brisket, artfully layered onto a Martin’s potato roll and topped with melted American cheese and a tangy-sweet horseradish and brown sugar glaze, people were making plans to attend the July 3rd ribbon-cutting.

People came for the food and found a block party, too.

They gathered in an Avondale parking lot for her food and an impromptu block party. They held umbrellas against the hot sun as they stood in a long, socially distant line. They watched the news crews. They did The Dougie and The Wobble to music from the DJ set up in a parking space. At noon, Ervin welcomed the crowd, suddenly singing a few lines from “Way Maker” because she felt moved to do so. Then she cut the ribbon and got to work.

She and her team served 584 meals that day—there were nearly 140 orders in the first hour.

Ervin, 34, started Panoptic Catering in 2014. Today, her full-service catering company handles corporate conferences, weddings, baby showers and more. 

Ervin’s food, “Southern soul with Cajun flair,” is influenced by the dishes her grandmother and mother cooked for her family when she was growing up in Mobile.  “I had a lot of exposure at a young age to cooking,” she says. “My roots are Southern soul food.” Her catering menu features pulled chicken and pork barbecue, sautéed Cajun corn on the cob, seasoned collard greens, and shrimp and grits. But she also offers Tuscan pesto pasta salad, homemade Swedish meatballs, wonton spinach dip cups, Buffalo smoked wings, grilled chicken with an Italian cream sauce, Philly steak and cheese sliders, and mini Nashville-style chicken and Belgian waffles. 

She credits working in her sister’s restaurants with pointing her toward a career in food. She says she did everything there “including quit several times.” She was 12 when she started there.

“My sister let us do anything we said we could do. If we said we wanted to try it, she’d let us do it. I learned ‘back of the house,’ how to prepare big quantities of cornbread and chicken, whatever she had on the menu. Then she would send me up front. Tell me, ‘You’ve got to fix the plate, ring the customer up.’ We were taught money, how to handle a customer, things like that. She’d send me out there to bus a table. … We literally could open the store, as teenagers, me and my niece, without her. I had to be no more than 16, and she was letting me run it.” 

The crab cake slider is delicious, and the homemade chips are a must-have.

Ervin has an innate sense of practicality. She knew that soul food was not feasible on a food truck, so she looked for a niche that was missing in the Birmingham market and decided upon specialty sliders topped with lots of things. She based the variety on what has proven popular with her regular catering clients during the past six years. Two of those items are the 12-hour brisket and the crab cakes, and those are the most popular sliders on her truck.

“One of the things that would set my food apart is everything’s scratch—homemade,” she says. “All of my sauces, even on the truck, I make all of the sauces from scratch. Everything on the catering side, my recipes are all scratch. I don’t have anything processed.”

Steering her business hasn’t always been easy, and she’s proud of overcoming obstacles. “Just being able to do that … having the tools and the skills and the willpower to just keep pushing,” she says. “It may be the competitive spirit, but I think it’s just drive. It’s my nature. My whole family’s wired like that. We’re a bunch of push-forward, maximum-drive individuals.”

She believes if you “stick to a plan, execute your plan, and don’t give up along the way, no matter what comes in the middle of it, you’ll find the light if you just stay the path. A lot of times we give up because it’s not easy. If you really want to see things go a certain way, and you have that passion for it, you’ve got to stick to it.”

Even during a pandemic.

“In my life, I’ve noticed that everything that has happened to me or through me … I always see things come full circle. It never fails,” she says. “No matter how ugly stuff looks, it always comes back some kind of way. It may be a different way, but it’s the best way. … I live by that. This is clearly where I’m supposed to be.” 

Eat at Panoptic

www.eatatpanoptic.com 

205-319-1611

info@eatatpanoptic.com

Tuesday through Friday from 11 a.m. to 2 p.m. the Eat at Panoptic food truck will be parked at 2627 Crestwood Blvd. in Birmingham. Locations for dinners from 4-8 and Saturday lunches will vary. Follow the truck on Facebook, Instagram and Twitter for specific location information.

You can access the food truck menu here.

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