38 MONTEREY COUNTY WEEKLY OCTOBER 2-8, 2025 www.montereycountynow.com Surrounded by parking lots, with the Marina Municipal Airport as its background, Double 0 Dough stands out. It’s a food truck that specializes in Neapolitan-style pizza. More significantly, it is the first in what is planned as a food truck alley— the first in Monterey County. The concept of creating a food truck alley at the airport took shape a couple months ago and one of the goals— besides parking a variety of cuisines—is more visibility for the Marina airport. “We were trying to just figure out a way to bring more of the community members out to the airport and get them involved in aviation,” says AJ Lawson, airport manager, noting that workers and business owners at the airport were on board with the idea. Those businesses include a manufacturing facility of the electric air taxi manufacturer Joby Aviation and Skydive Monterey Bay, the area’s only skydiving company. Lawson says Double 0’s owner, Eduardo Martinez, has been a key person in moving the project forward, informing other food truck vendors about the proposed alley and encouraging them to apply for permits. “When we first met him, we talked about this whole concept,” Lawson recalls. “He got on board, and sometimes I think he sees this vision even better than we see it.” Martinez is new to the food truck scene, but not to the professional kitchen. He has 15 years of cooking experience and worked at several local restaurants, including Stationæry and Stokes Adobe. The chef says he learned a lot from Aaron Rayor, former executive chef at Stokes, and Anthony Carnazzo, an owner of Stationæry. “Anthony is one of the reasons why I decided to finally go for it,” Martinez says, noting he has dreamed of having a food truck for a decade. “He went through so much, and then Covid hit. He kept going and going and going— not giving up on his dream to open up a place, and now he’s doing really well.” Martinez sees pizza dough as a blank canvas. It welcomes a variety of ingredients and flavors. But he understands the attraction of the classics. Since he opened, Margherita and pepperoni have been staples—and popular with those visiting the truck. “I don’t blame them—I like pepperoni,” he says. “But now they’re slowly starting to try the other stuff too, which is great.” In September, Martinez offered two specialty pies. One was a spicy Calabrian with nduja, sweet peppers, ricotta, basil, sauce and Calabrianspiked honey. The other was more unusual, topped with baked potato, pickled jalapeño, a blend of mozzarella and sharp cheddar, plus creme fraiche and scallions. For October, Martinez will prepare one with pineapple—a controversial topping for some, but his topping treatment will be similar to the filling of tacos al pastor, in which pineapple is a central ingredient. “It kind of excites me to keep it changing,” he observes. “You can work with different cuisines. You can make it Asian, Mexican, obviously Italian. Just whatever sounds good is what I’m going for.” So far, the success of Double 0 and the chef’s calls to fellow food truck owners appear to be paying off. According to Lawson, additional vendors so far have indicated they will join Martinez at the airport. One features a hibachi menu, while another is a coffee truck. “We’re just trying to add some diversity,” Lawson points out. “The city doesn’t have any place that is dedicated to food trucks.” Currently there are a couple of banners pointing drivers to Double 0. Once the food alley is established, additional signs would be placed to guide diners to the area, which is not known for through traffic. Lawson says there are different attractions people can see at the airport, from the usual takeoff and landing of airplanes to Joby’s aircraft. But the food truck alley will be the draw. “You get to sit out here and see things that most other people will never get to see until it becomes a commercialized venture,” he says. Martinez and Lawson hope the food truck alley will be up and running within a few weeks once the food truck vendors have their permits in order. Double 0 Dough, 781 Neeson Road, Marina. (831) 2249370, double0dough.com. FIRST COURSE Eduardo Martinez, owner of the food truck Double 0 Dough, sets up in a shady spot at Marina Municipal Airport. Plans are for more trucks to join his. SHUCK IT…Get in on the harvest action at Bernardus Lodge & Spa on Saturday, Oct. 4 starting at 11am. You’ll get hands-on with oyster shucking and get your feet stained with grape stomping. You’ll be rewarded for your hard work with a decadent lunch. $178. 415 W. Carmel Valley Road, Carmel Valley. (831) 298-5389, bernarduslodge.com. CHOWDER DOWN…Crū Winery is hosting its second Chowder Cookoff on Saturday, Oct. 4 from noon-3pm at the Santa Lucia Highlands tasting room. Guests will watch the two finalists from the chowder cookoff contest prepare their chowders and as a panel of judges determines the winner. They will also get to sample the submissions, enjoy live music, light bites and new release wines. $55. 37500 Foothill Road, Soledad. (800) 946-3039, cruwinery.com. GOOD SHIP…Hop on board the Princess Monterey Whale Watching boat on Saturday, Oct. 4 for an adults-only sunset cruise to benefit Al & Friends. Cruise from 4-7:30pm while enjoying small bites from Old Fisherman’s Grotto and other local restaurants, local beer and wine, non-alcoholic beverages and beautiful views of the bay. $55. 96 Fisherman’s Wharf, Monterey. (831) 372-2203, montereywhalewatching.com, alandfriends.org. THAT’S AGAVE…Ricky Cabrera Production and the Salinas Chamber of Commerce are pulling out all the stops for a tequila and mezcal master tasting on Saturday, Oct. 4 from 5-8pm with an after-party from 8-11pm. There will be a DJ, live music, food and 100 agave spirits to taste. $50/in advance; $70/ at the door. PAL Center, 100 Howard St., Salinas. 751-7725, salinaschamber. com. SAUSAGE PARTY…Oktoberfest celebrations continue at The Meatery through Saturday, Oct. 4. They’ve added some traditional German fare to their offerings like Käsekrainer, Bavarian pretzels and caramel apple strudel. 1534 Fremont Blvd., Seaside. (831) 6568810, themeateryseaside.com. BLEND IN…Many people love a red blend, but not everyone knows what goes into them and why. Comanche Cellars is hosting “Breaking Down the Blends” at 5:30pm on Monday, Oct. 6. Participants will get to taste the varietals that go into these blends and will learn about how they interact with each other. $35. 412 Alvarado St., Monterey. (831) 747-2244, comanchecellars.com. By Jacqueline Weixel MORSELS eatanddrink@montereycountynow.com “I think he sees this vision even better than we see it.” EAT + DRINK CELIA JIMÉNEZ G00 for it With a pizza truck in place, Marina is one step closer to organizing a food truck alley. By Celia Jiménez
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