About

Our philosophy is simple, the highest quality ingredients, in their purest form, prepared with pride and care. This is honest food. Honest food uses fresh, naturally raised ingredients which are locally sourced whenever possible. Honest food is more tasty, more nutritious and makes you feel good. We know personally many of the farmers and manufacturers of the ingredients we use and are proud to support their efforts while supporting the local economy.

We use Creekstone Farms Natural Black Angus beef for all our burgers. The Creekstone Farms natural protocols are as follows: No Antibiotics – EVER! No Added Hormones – EVER! No Growth Promoting Drugs – EVER! No Artificial Ingredients – EVER! 100% Vegetarian Diet, Sourced Verified to Ranch of Birth, Humane Animal Handling Practices.

Creekstone Farms knows that humanely treated animals produce superior tasting and more tender beef. From birth to processing, animals are handled compassionately and humanely. In fact, their processing plant was designed with animal welfare in mind by Dr. Temple Grandin. They process only the finest Premium Black Angus Beef, all born and bred in the USA.

 

We grill to order Pearl frankfurters aboard the Rocket. Pearl has been producing old world style deli meats and frankfurters for over 60 years. Beginning with a unique blend of spices and authentic flavor, Pearl’s old world style frankfurters are produced and smoked in a state of the art facility, never sacrificing quality and flavor. 

 

 

 

 

Martin’s Potato Rolls are the burger bun of choice on the rocket. Martin’s Famous Pastry Shoppe, Inc. is a family owned and operated bread and roll bakery in Chambersburg, Pennsylvania. They are rigorously dedicated to extraordinary taste and quality.

 

 

 

We serve only Yacht Club sodas. Made in North Providence since 1915, this family-owned business has steered clear of plastic bottles and high-fructose corn syrup. They even make their own flavoring syrups!

 

Our eggs are from Stamp Farms in Johnston, Rhode Island.  Since 1937 they’ve been gathering fresh eggs from happy chickens that are naturally nested.

The eggs are free range and enjoy an all vegetarian diet that is free of hormones and no added steroids.

 

 

 

PV Farmstand is a family farm located on 12 acres in North Scituate, Rhode Island. Their animals are humanely cared for, free ranged and not administered any medications or antibiotics. This is where we get our spicy Boar Sausage and Boar Breakfast Sausage.

 

 

 

 

The Backyard Food Company is a Rhode Island based food company specializing in unique heirloom recipes made with locally sourced vine ripened produce. We always have their candied jalapeño aboard ship.

 

 

 

 

Chi Kitchen kimchi is a Korean superfood made from fermented cabbage that is brined with salt and combined with chopped garlic and onions, julienned ginger and Korean red pepper, as well as the umami flavor of fish sauce. The Kimchi, produced in Pawtucket,  is fermented in small batches using only the best ingredients free of MSG, GMOs, Gluten or Preservatives. It is outrageously good on a grilled Pearl frankfurter.

 

Lost Art Cultured Foods is a small Rhode Island food enterprise producing traditional fermented vegetables that are naturally raw, probiotic and gluten free. They use local organic vegetables and naturally occurring wild yeast to produce healthy and delicious live-culture foods. Fermented foods are special foods, full of natural probiotics that will not only delight your taste buds and bring zest to your cooking, but nourish your body and promote intestinal well-being! Their Cabbage and Caraway Sauerkraut is outstanding on hot dogs and also on our veggie burgers.

 

Coffee syrup is a Rhode Island tradition dating back to the 1930’s. Dave’s Coffee Syrup is 100% all natural and made in small batches. The only ingredients in their coffee syrup are cane sugar and coffee. From the roasted coffee to the bottled syrup, they do it all right here in Rhode Island. We use Dave’s syrup in our Coffee Barbecue Sauce.

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2 Responses to About

  1. joe says:

    hi Rocket crew! Your philosophy and outlook on what you do and serve to your customers must feel real good. I’m am a cook myself and I’ve been cooking in different restaurants all of my life from sea food, to pub food and also sandwich shops all around Rhode island and Connecticut. It wasn’t until i started cooking at the awesome restaurant that i work for now as a line cook that, i started realizing that love and dedication to the food and way we cook that i noticed that local and fresh is the way to go. i am writing cause i was wondering how hard is it to maintain and run a food truck compared to a kitchen establishment? i am 28 years old and I’ve always wanted to have my own food truck.

    • Hi, Joe
      We knew going in that it was going to be difficult. We were prepared for it. However, in actual experience, running a successful Food Truck is twice as difficult as we anticipated, but ten times as rewarding as we had ever dreamed.

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