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Cupbop

Junghun Song always had a strong belief that Korean food has all the necessary ingredients to appeal to the world. He started the first Cupbop food truck in 2013, with four main dishes, and a variety of special sauces spiced from #1 sweet to #10 heat.

Sirop Co.

Sirop Co., cofounded by Jacob and Nate, produces house-made, small batch simple syrups. We try to honor the seasonality of the ingredients that we use to make sure you are getting the best product possible. We want to give you the ability to make delicious beverage treats at home. Most of all, we want you to be able to create experiences with your friends and family. Share with us how you use our syrups.

The Pizza Bus

Built by a DIY school teacher looking for a summer side hustle, this food truck bakes fresh, hand-made pizza in a wood-fired brick oven.

Okan Japanese Treats

I make and sell authentic Japanese food and desserts using Japanese ingredients such as matcha and bean paste.

Smoke a Billy bbq & grill

We serve Utahs only multi regional bbq. Only prime meats are used to offer bbq at its finest. We are fat kids trying to feed the world 1 person at a tt

World’s Best Corndogs

A ‘meat’ cute story: boy meets corndog = love; they meet amazing gal = love. They share the love by opening World’s Best Corndogs & wed 2 days later! 💖

Arete Gelato

Local ingredient sourced artisan Gelato/Sorbetto to create new exciting flavor combinations!

Delicius

Delicius is an idea that arises as an alternative to spread the customs and roots of Venezuelan cuisine. Together with the support of “Spice Kitchen Incubator” we have managed to offer healthy, simple and practical products with exquisite Caribbean flavor. The founders of Delicius are Chef Ahimara and Eliceo, they are from Valencia, Venezuela and have been sharing their products here in Utah since 2019. Mission: Conserve, spread, and enhance the Venezuelan traditional gastronomic memory, based upon a philosophy of quality of service and a newfangled business model that guarantees making the most of local products, the plurality, and the fusion of the Venezuelan tradition with the most highlighted aspects of the American culinary culture and its preferences.

Porteña

We make our empanadas by hand, one by one, just like our own grandmothers made them. As a result, we don’t just feed people—we nourish them.