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OUR STORY

Longfin Grill Food Trailer began about 8 years ago, first in Floyd and then the past 5 years in Salem/Roanoke.  Even though Longfin Grill is recognized as one of the best food trucks in the Roanoke area we are so happy to be back home.  Business Partners Kaitlyn Haynes and Richard Perry both are from Floyd County and Live in Meadows of Dan, driving an hour and a half to work was growing old so when the dining room at Cockram Mill came available we jumped at the chance to move back home.  We are a food Truck with a very nice dining room.  Kind of different up here but common in other areas with a larger food truck population, many food trucks in Roanoke operate with a dining room in their commissary building.  We looked at several properties in Roanoke that were specifically built as a dining room with no kitchen for food trucks to rent. 

Richard Perry, our Executive Chef, has cooked in some great cities like Charleston SC, New Orleans, Austin Tx, Naples and Key West, Florida as well the Virgin Islands and the French Antilles. He holds several degrees in Culinary Arts and worked apprenticeships at the Trellis Restaurant and Colonial Williamsburg, as well as a confectionery apprenticeship under Mark Gray of the Greenbriar in West Virginia. Richard spent 20 years working as a Troubleshooter/Opening Chef for fine dining  some nationally recognized restaurants in the Southern States and Caribbean Islands.

Longfin Grill specializes in fresh seafood dishes and Caribbean BBQ.  Our seafood is brought in from Morehead City weekly, utilizing day boats, and commercial local fisherman to bring you what’s in season and fresh off the boat.  Chef Perry spent half of his culinary career in the tropics and loves the flavors of the Caribbean islands, smoking meats with Jamaican Jerk rubs and Cuban Mojo marinades:  Mojo simply means "sauce" and is pronounced "MOH-hoh".  Recipes for Cuban mojo criollo vary depending on who you ask, but in general you will find agreement on a few basic ingredients: the Seville sour orange juice, fresh garlic, and salt. Optional herbs and spices include (but are not limited to) oregano, paprika, cumin, and black pepper.  We use these marinades to smoke pork, chicken, seafood and even grilled vegetables. 

Richard has been teaching culinary arts professionally for years through apprenticeships, mentoring, and private lessons as well as several TV cooking programs. We are planning to hold classes and demonstrations to share his vast culinary knowledge through our Supper Club Events, so please sign up to our mailing list.

Chef Richard Perry

"From the earthy roots and wild game of winter to the tender green shoots of spring and the lush abundance of summer to the final ripening of autumn.  Seasonal cooking has inspired me by the richness of flavors found only at the peak of growth and freshness only found in your backyard.  Straight from the orchard, field, and free-range farms, I have been blessed with local farmers and foragers who have befriended me, educating me to the native fauna and wealth of produce found in Floyd and surrounding Counties."