Katie Marks is the owner of The Wicked ‘Wich of Dayton, a food truck that specializes in fresh, made to order eclectic combinations to basic build-your-own sandwiches brought to the streets of Dayton. They offer food different from your normal routine; combinations of sweet and savory on delicious local bread, along with a variety of options for vegetarians.
Not only is she passionate about the food she delivers, she’s also passionate about Dayton. The Wicked ‘Wich of Dayton is throwing their 3rd annual launch party, with all proceeds going to TJ’s Place of Hope and Building Bridges, two great non-profit organizations in the Dayton area serving at-risk youth. Come for an evening of great music, local craft beer, raffle prizes, an
d amazing food!
Admission is $10 for 8 talented acts, all of which are from Dayton aside from our guest act, Jounce. Raffle tickets are $1 a piece or 6 for $5, featuring some pretty cool prizes from local businesses in the area. The truck will be accessible without the door fee, so if you’re looking for a great sandwich, come grab one! So Katie says, “please come say hello and try the food. Not only are you getting a better quality and more convenient sandwich, you’ll be helping to make a better Dayton.”
Before the food truck reason gets rolling, we asked Katie to take time out to answer our 10 ?’s:
What is your favorite ingredient to cook with?
My favorite ingredient to cook with is garlic. I think the best dishes begin with fresh minced garlic (not the jarred stuff). It usually has a hiding spot within all of our creations, including my home ones.
What ingredient do you dread?
Onions. I am so sensitive they are like mace. Fortunately, I have a great crew on hand to make sure they are taken care of.
What’s your favorite dish to make?
My favorite dish to make lately is French Toast. My mom made it for me growing up, and I’ve always loved experimenting with different batters and toppings. This weekend at the Brunch Rally, we are unveiling a new sandwich with French Toast as the bread. Stay tuned, I just tried it and it’s super tasty. (We are putting the menu on Facebook shortly)
What’s your favorite pig out food?
My favorite pig out food is The Root Beer Stande on Wilmington. There’s nothing better than their Mac-and-cheese bites and a root beer float.
What restaurant, other than your own do you like to dine at in the Miami Valley?
This is such a difficult question, because there’s so many innovative and talented chefs in the area. I wish I could give a top 5, although I’ll try and get away with food truck and brick-and-mortar. PA’s Pork always has my heart with their take on different styles of cuisine, while Wheat Penny has me with their out-of-the-box style and fabulous wood fired pizza.
What’s your best advice for home chefs?
My best advice for home chefs would be to try something out of your comfort zone. Don’t be afraid to mess something up, sometimes the best creations come from complete accidents or mistakes themselves. Try out of the box combinations. Cilantro and marmalade on a sandwich was because it was all that was in my refrigerator.
If you could invite any 4 guests to a dinner party who would they be and why?
These questions are challenging! My four guests would be:
1. The Wright Brothers. I have always admired their innovation, intelligence, and dedication to a concept. Their brilliance changed the way the entire world works, and it all started right here. I would also want to ask about being alive through the transition from horse and buggies to fighter jets and electric start automobiles.
2. James Yancey. Known in the music industry as J Dilla, he was a producer back the 1990’s that was celebrated for his sample methods with the very simple tools he used. I would say he is proof that it isn’t the artist’s tools, but the artist themselves that can create beautiful masterpieces with what they have.
3. Jack Joyce, one of the founders of Rogue Brewery in Oregon. I have always been fascinated with their business model and marketing. The company is ran strictly word of mouth, and they have a great concept in their bottling and labeling. Several of their ingredients even come from Rogue Farms, their own farm dedicated to the brewery. I highly recommend the Pumpkin Patch Ale during the fall, and any of their Voodoo Donut ales they come out with every year.
4. Paul Lawrence Dunbar. After reading his poetry, I would want to hear his story and also what his life was like in Dayton. I feel like he is a very underrated part of Dayton history, and often overlooked.
Seasoned sausage, scrambled egg, housemade salsa, and fresh cut cilantro all on a heated double corn tortilla
Who do you look up to in the industry and why?
I look up to Angela and Pete Olejnicek from PA’s Pork. They have been amazing mentors and friends as we’ve navigated the food truck waters. Angela is one of the smartest people I’ve ever met and is so talented at what she does, and Pete is also extremely talented along with handy. It always seems like the two of them can get through anything, and have used their wisdom and experience to help me through some tough times.
What do you do in the Miami Valley on a day off?
I always love hiking Glen Helen, and treating myself and my partner to a local venue for the evening. I am almost never disappointed with the local dining options, and the breweries here are incredible. I’ll also venture out to local shows, for we have some extremely talented bands that play in the area.
Share a kitchen disaster, lucky break or other interesting story:
We have forgotten the bread. Yes, the bread. All’s I can say is thank god someone (really a member of a solid support system) could go and get it in time, and that we are all human 
We are so excited for the changes and hard work we’ve put in over the winter. From the feedback we’ve received, we’ve come up with some faster logistics, opened up an expo window in the back, and have begun some new sandwiches that we cannot wait to share with you! We love you guys and cannot put into words how much we have appreciated the support over the last two years. Here’s to an amazing third season!
??Sunday we are at The Old Yellow Cab again! Only this time it’s for Brunch! A food truck rally, brought to you by The Drunken Waffle and Smokinbeebeeq. There’s some great trucks and we will have an awesome menu! Check it out in the comments section on Monday.
On the Menu:
?THIS IS PINE-AL TAP (NEW!):
Slow-cooked teriyaki chicken is paired with Havarti cheese, with sunflower kerns for a smooth flavor and crunch with pineapple preserves for a sweet finish.
?LADY MARMALADE (Best of Dayton finalist from Dayton.com two years in a row!)
Sliced almonds provide a little crunch to turkey, fused with white cheddar while paired with cilantro and orange marmalade.
?PHILLY BOB THORNTON:
Roast beef is paired with Swiss cheese, then a layer of sautéed mushroom, onion, and green pepper, then finished with our housemade garlic-parm mayo.
?NEW AGE GRILL (vegetarian):
Sautéed mushrooms are sandwiched between two slices of Swiss cheese with giardiniera (pickled vegetables, popular with Chicago-style pizza), then topped off with our housemade Cabernet ketchup.
?GRILLED CHEESE/BUILD YOUR OWN:
Default cheese is cheddar, although you’re welcome to ask about the different cheese we have that day. Add lettuce, tomato, onion, or pickle as well.
We try to source our ingredients as locally as possible 
Side Items:
?IN QUESO EMERGENCY (NEW!):
Housemade queso dip with tortilla chips
?SLAW APOLOGIES:
Our fresh signature coleslaw, prepared fresh daily
?Mike Sell’s Potato Chips
?Pepsi Products and water
?Debit and credit accepted.?
Order from your office before your break or on your way home, and pick up your food ready to go! Click the link below for some mobile carryout with a twist.
For more on the Wicked ‘Wich- hear them on the Gem City Podcast.
