TASTE OF THE TREASURE COAST
some of the crispy chicken drizzled with some cilantro aioli,”
Ayala says. “Top with another waffle to seal the deal.”
Ayala created many of the recipes. From his culinary training
in Puerto Rico to his travels to Hawaii, Mexico, Louisiana,
and other locations, he absorbed those local flavors.
They lend to his creative process. But, ultimately, he said he
believes, “God gave me my ability and put the inspiration in
The Dignity Food Truck also offers a convenient, pandemicfree
option for holiday parties or employee appreciation
breakfasts, lunches, or dinners. Menus may be customized to
meet the palates of the clients. Recently, the food truck team
received an invitation to partner with St. Edward’s School and
serve food at its football games. In personalizing the menu,
the school requested the addition of a hot dog. Knowing that
the head of the school, Stuart Hirstein, loved his hot dog in a
special manner, they named it the Hirstein Hot Dog, a premium
hot dog served with chili, onions, jalapenos and mustard.
The culinary students are eager to learn, gain an authentic
restaurant experience and service consumers while putting
their newly acquired skills to the test.
Dignity Catering, a program with more extensive menu options,
is also available at The Source and offers another area
where the student chefs can hone their skills.
“I believe that Dignity Foods and the food concept that
we’ve embraced at The Source is a most creative and unique
social enterprise,” Zorbaugh said. “Not only does the program
train individuals in our community, but it also helps
our organization be self-sustaining. We couldn’t do this
without help from Impact 100, our amazing donors, board
members and everyone that works with us.”
In late September, following Hurricane Sally’s devastation
in the Gulf Coast, Zorbaugh, Ayala and several others
from The Source loaded up the food truck for a humanitarian
mission to Pensacola, where they fed more than 1,000 hungry
and homeless people over two days.
“We treat people the same way, no matter where they are,
who they are and where they are going,” Zorbaugh said. “We
create community with long-term sustainable care, and that
was the goal in how we treated the folks in Pensacola, just
part of our community.”
“Transforming lives while doing what we do here feeds
our souls,” Chef Ayala added.
Chef Karlos Ayala, left, student Juan Santana, Executive Director Anthony
Zorbaugh and food truck operator Armando Baez working at The Source.
THE DIGNITY BOWL
MARYANN KETCHAM PHOTOS
The finished product — the crowd-pleasing Dignity Bowl.
Black Bean Salsa
1 (15 oz.) can black beans, drained and rinsed
½ cup red onion, chopped
1 jalapeño pepper, minced
2 Tbsp. balsamic vinegar
1 Tbsp. lime juice
1 tsp. garlic cloves, minced
2 medium tomatoes, chopped
1 red pepper, chopped
½ cup minced cilantro
2 Tbsp. minced parsley
1 cup white basmati rice
2 cups water
¼ teaspoon salt
Juice from a lime
1/4 cup cilantro
Large flour tortillas
1 lb. skinless, boneless chicken breast, grilled and cubed
Make the salsa first. Combine all ingredients in a medium
bowl and refrigerate 2 hours before using.
While the salsa is refrigerating, start the rice mixture.
Bring water to a boil then add the rice. Put a lid on the
pan and cook until done. Add in the juice of a whole lime,
the salt and the cilantro. Stir to incorporate and fluff the
Take a large flour tortilla and press it with the back of a
ladle to form a bowl in the basket of a deep fryer. Cook it
until crusty. Let cool.
Place a heaping scoop of the cilantro rice mixture in the
bottom of the tortilla bowl. Top that with a generous helping
of the black bean salsa. Add the grilled chicken and
top with grated cheese and chopped lettuce.