Fullsteam brewery (fullsteam.ag) has built its reputation on a Southern “Plow to Pint” concept. So, when chosen by Northwest Cherriesa division of the Washington State Fruit Commissionto incorporate the Pacific Northwest’s sweet Washington Rainier into a brew for National Rainier Cherry Day on July 11, the brewery thought hard about what local cherry they could source to compliment the Pacific fruit. Cherries don’t grow very close to Durham, and those that do have long seen the prime of their season pass. Luckily, there’s one cherry product that’s available year-round: Cheerwine.

Fullsteam will combine the sweet soda’s syrup with sour mashed Rainiers and local barley to create a tart farmhouse ale that they will offer later this month. If not ready by actual National Rainier Cherry Day, the brewery still plans to celebrate on July 11 with cherry hand pies.

This marks the second year that Fullsteam has been selected by Northwest Cherries to showcase the Rainier. As part of its “Tree to Table” program, the cherry association pinpoints an iconic chef in each state to work with the fruit. Fullsteam is one of the few breweries involved. “It’s a really big honor and we’re super psyched,” says Fullsteam’s owner, Sean Lilly Wilson, on being chosen.

After sampling a Cheerwine brew, head across the street to Motorco Music Hall (motorcomusic.com) on July 14 for the venue’s second Food Truck Mash Up. The event will feature five trucks that often park in the Motorco lot: KoKyu BBQ, Pie Pushers, Chirba Chirba Dumpling, Farmhand Foods’ Sausage Wagon and The Parlour. “They often collaborate,” Motorco’s General Manager Jeremy Roth says of the trucks, explaining that the event will formalize and expand their ability to work together.

The Parlour will offer a flight of four ice creams, with each variety drawing inspiration from ingredients normally featured at the other trucks. “I don’t think it’s going to have short ribs in it,” Roth kids of The Parlour’s KoKyu-influenced treat.

KoKyu, Pie Pushers, Chirba Chirba and Farmhand will partner to create dishes that combine some of their usual fare.

The Mash Up will take place in two sessions: 3–6 p.m. and 7–10 p.m. Tickets to either sessionwhich includes all you can eatare $30 and can be purchased in advance at Motorco’s bar or on its website. They will also be available at the door for $35.

Regarding mobile eateries, Lindsay Moriarty of Monuts Donuts (monutsdonuts.com) announced last week that she will open a brick and mortar shop in January. Moriarty signed a letter of intent with the owner of a building downtown.

For now, Moriarty plans to keep the location a secret, but she’ll start putting clues on her website about its whereabouts later this month. Expanding from its current rental space at The Cookery’s incubator kitchen, the new shop will allow Moriarty to offer more, including wholesale donuts and breakfast items. In addition, Moriarty says to expect late-night hours on Fridays and Saturdays.

Know of a restaurant happening or food event? Email food@indyweek.com.