CUTX Community Grill

The Community Grill Food truck is on the go!
In 2020, CUTX created the Community Grill Food Truck to provide meals to the communities we serve. Since then, we've provided thousands of meals to non-profits, teachers, first responders and more!


Serving Up Happiness

The CUTX Community Grill Food Truck travels across DFW and East Texas to provide quality meals to the communities CUTX serves. We've partnered with school districts, law enforcement, non-profits, businesses and charities to serve up plates of happiness. 

With our resident food experts, Chef John Orshonsky, Chef Jesse Alvarez, and Chef Bret Dudley, the Community Grill can dish out traditional burgers or custom menus to fit the occasion. For more information, email communityengagement@cutx.org. 




Supporting Our Community

You may be thinking what does a credit union need a Food Truck for? The answer is we use it to provide meals to those less fortunate and serve up a plate of goodness to servants of our community, including teachers, non-profits, first responders, and more. Most of the meals served from our food truck are free, and any profits made are donated back to our community. Since procuring the Community Grill Food Truck, we’ve been on the move and spreading the joy of a well-cooked meal from DFW to East Texas. See the chart below to see how many meals we’ve served since 2020.

 



10,000

Meals served since 2020


110

Events attended


$2,100

Raised and donated





Request the Community Grill for Your Event


Let CUTX add value to your next corporate event, community gathering, or employee appreciation meal. The Community Grill Food Truck serves 100 to 300 guests. Please make sure to submit your request at least 21 days before your event.

Recipes On-the-Go

Join us for a new video series where Chef John shares some quick and easy recipes that can be made from anywhere! 

Elevated Avocado Toast

Ingredients:
Sliced Whole Wheat Loaf with Pumpkin and Poppy seeds
2 tbsp Duck Fat
1/2 cup Frozen Peas
2 tbsp Shelled Pistachios
6 Mint Leaves
4 Peeled and Deveined Shrimp
1/4 cup Microgreens
1 Clementine
1/4 cup Small Tomatoes
1 Red Chili (mild)
1/4 Avocado Hummus
Chives
2 tsp Olive Oil
1 pinch of Salt





Directions
  1. Slice red chili into thin slices.
  2. Toss cooked shrimp with 1 tsp olive oil and chopped chives.
  3. Sauté cut ends of clementine until dark.
  4. Heat 2 tbsp duck fat in sauté pan over med heat. When the fat starts to ripple, put in sliced bread halves. Toast bread in pan until golden on both sides. Set bread aside.
  5. Create filling: put chopped mint and pistachios into a mixing bowl. Add peas and smash with back of spoon. Mix in avocado hummus and salt to taste.
  6. Top bread with filling, shrimp, microgreens, mint, and arrange red chilis slices on microgreens.
  7. Chop tomatoes in halves and mix with 1 tsp olive oil and salt, serve on the side.
  8. Squeeze caramelized clementine on top of toast and tomato salad.
  9. Serve and enjoy!
Photo of CUTX Community Grill's Chef John Orshonsky

Meet Chef John Orshonsky

Chef John is our Community Grill Manager. He began cooking at a young age and continued his education in Paris, London, and several other European countries. His career has included roles at American Airlines, Baylor Hospital, and Mattel.

We admire John's resume, but love him even more for his passion outside the kitchen—he’s a marathon runner, jazz musician, and escape room enthusiast.

Photo of CUTX Community Grill's Chef Jesse Alvarez

Meet Chef Jesse Alvarez

Chef Jesse is a Community Grill Chef with a Culinary Arts degree from OSU Technical University. He has trained with renowned chefs like Donal Weaving and Wolfgang Puck, gaining global experience from a diverse culinary community.

In his downtime, Jesse enjoys biking with his family, training his two deaf Australian Shepherds, and serving as a lay minister in his church.

Photo of CUTX Community Grill's Chef Bret Dudley

Meet Chef Bret Dudley

Chef Bret began cooking at age 12 with his Norwegian grandmother. He trained under Chef Chris Peitersen and in Nonantola, Italy. His career includes time with Carino’s Italian Grill, Southwest Airlines, and owning two East Texas restaurants.

Outside the kitchen, Bret enjoys time with his wife and daughters, volunteering at church, and exploring the outdoors on family adventures.