Co-founders Mathew Yamali and David Jagodzinski opened Roll It Up in 2016. After many years in the culinary industry, Mathew and David created their own recipe for success. Roll It Up features six different sushi rolls as well as sushi bowls and crispy gyoza dumplings.

We recommend the Voodoo Child: Ahi tuna, Kasai chili marinade, cucumber,  guacamole, jalapenos, topped with Dojo mayo, young onion, teriyaki, and sesame seeds. 



Executive Chef, Mathew Yamali’s career in the culinary industry began when he was 14 years old. After working for California Rollin, and a myriad of multi-million dollar restaurants Mathew began to reflect on his life and he made a list of the top 10 most important things to him. This list included freedom, travel, food, and happiness. After a long shift with his co-worker and co-founder, David Jagodzinski, they joked about leaving the restaurant and opening a food truck. The more Mathew thought about it the more he knew a food truck aligned with his top four items of importance. It takes guts to make an idea into a reality and it takes skill and dedication to finesse that into a business that thrives, Mathew Yamali has that skill set and is ready to show Vail just how gourmet a food truck can be!



Colorado Q in 2016 and has become a food truck favorite in the Colorado High Country. At Colorado Q you get your choice of the main BBQ meats; Pulled Pork, Brisket, Chicken, and Ribs. From there guests can enjoy their selections anyway they want to; just the meat, as a sandwich, fusion street tacos, or nachos.


We recommend their one of a kind item, Jalapeno Stuffed Ribs.



Steven Preuss started smoking up BBQ as a hobby and it soon turned into a passion. It was important to Steven to handmake make everything from the rub and BBQ sauces to the sides like coleslaw and deviled egg potato salad. All of the meats are smoked low and slow for at least 10 hours with local applewood, and most of the products used come from small local shops out of the Grand Valley area. Steven hopes not only to provide the best BBQ from the highest quality products around but also support local business and remain mindful of his audience. We hope you’re ready for the best BBQ you’ve ever had!



Harvest proudly features the New American cuisine of Chilean Executive Chef Rosa Provoste. Using locally farmed ingredients whenever possible, Chef Rosa’s menu blends international flair with time-tested favorites.


Try Rosa’s homemade Empanadas



Harvest’s New American cuisine is presented by Executive Chef Rosa Provoste, who joined Harvest at the Sonnenalp Club in May, 2017. Originally hailing from Chile, Chef Rosa grew up cooking alongside her mother, and fishing and hunting with her father. After starting culinary school at the young age of 14, Chef Rosa’s reputation rose as she perfected her craft around the world including resorts in Vanuatu, Cook Islands in the South Pacific and then here in the USA. She stresses only the freshest ingredients in her preparations, adding her signature hint of her international background in her dishes.



Michael Angelo's Wood Fired Pizza is a Grand Junction-based mobile pizza truck specializing in a contemporary twist of Neapolitan-style pizza. They have reworked the simple and fresh style of pizza, with both classic and creative combinations of the best ingredients they can find, sourced locally when possible and served out of their hand built truck. Michael truly puts his heart and soul into his work. 


Try their signature TRUFFLE TOMATO BLEU- Truffle oil, roma tomatoes, sweet basil, blended cheese with blue cheese (Prosciutto)



Visiting Michaels grandmother as a child was his first wood fired oven memory.  She would rise early to stoke the oven, and they would stay burrowed in their featherbeds until the house warmed up. Only then would they shuffle to the kitchen where their grandmother would have a piping hot coffee and freshly baked bread waiting for them to share. That comforting nostalgia stuck with Michael as he experimented with natural gas grills and inevitably ended up back at the wood fired oven. He threw caution to the wind and ordered his first oven, and the rest, as they say, is history. The quality of oven is the heart of his business, and it truly makes all the difference. Everything that comes out has a special wood fired magic that would make grandma proud. Michael Angelo’s Wood Fired Pizza is here to share the savory flavors and textures of old-world style of cooking with you.


At Lucky Mary's Baking and Sweets Company, they provide a variety of delicious custom confections for any occasion whether it be a wedding, birthday, anniversary or a large catered event. With the freshest of ingredients and attention to detail, they will create you something not only beautiful but pleasing to the palette. All of their products are baked fresh from our fully licensed commercial kitchen. 


Try the Ice Cream Nachos- Your choice of ice cream atop a bed of cinnamon sugar and pizzelle chips with your choice of toppings



“We started our cake business 5 years ago as Pink Zebra Cupcakes, I love making cakes and wanted to share some of our other delicious confections with the masses and 3 years ago our dessert trailer was born. Today we have rebranded as Lucky Mary's Baking and Sweets Company, the name in honor of my father Anthony (Lucky) and his mother, my grandmother Mary. The name also reflects how we have expanded as not just a cake and cupcake business, but a bakery and full-service dessert trailer offering up a variety of sweet treats.” -Carol 



Yuki Ishikawa and his wife started muDenver in January 2017. His goal was to open a vegetarian restaurant with an Asian inspired menu. This initial idea went mobile and a food truck was started. His introduction to the warm and informed Denver vegan community has inspired him to commit further to a plant-based diet.  mu Denver offers an ever-changing menu with seasonal ingredients that Chef sources from the best in the industry such as Front Range Funghi and Colorado Sun Tofu.  

A fan favorite is the GYOZA BOWL- scratch-made vegan gyoza and mu’s own pickled sesame cucumber and sautéed kale over atop a bowl of rice



Yuki made a career as a journalist and stay-at-home writer and so assumed cooking duties for his family.  One of his daughters was a vegetarian, so he had to cater to her dietary needs, often cooking multiple dishes.  Eventually, the entire family adopted a vegetarian diet. Along the way, he learned how to cook simple yet delicious plant-based food, delving into his Japanese cultural background. In January 2017, they left Montclair, New Jersey, their hometown of more than 25 years, and settled in Denver where muDenver was born. It became obvious that I would not be able to run it all alone. My wife, Helene, agreed to help me manage the truck. mu Denver is more than just a business, it had become a symbol of our ever-evolving marriage and our ever-evolving offerings of plant-based meals.