We're dreaming of spring for about a million reasons, and one of the main ones is Chef Shack. When the little white trailer pulls up to the market (Mill City in Minneapolis, Marketfest in White Bear Lake), it's time for a hand-pattied bison burger, a tongue taco, or a pulled pork sandwich made with meats from the best local vendors. Who cares if it's nine in the morning? Two enterprising, fine-dining-trained chefs, Lisa Carlson and Carrie Summer, put a gourmet/sustainable spin on street-food favorites, from fried cheese curds with homemade ketchup to Indian-spiced mini-donuts. Everything's made with top-notch ingredients and a chef's attention to detail—which is nothing like a greasy, chain-smoking carny's. Take, for instance, the crème brûlée, which comes topped with caramelized bananas, triple-chocolate coconut cookies, and softly whipped cream—and gets a blast of the torch right before it's handed through the window. It might just be the finest dessert you'll ever eat with a plastic spork.