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Leftovers: All Aboard





We asked Vincent Schallenberg, owner of All Aboard Restaurant & Grill, 11 quick-fire questions. Click here to read the full story of how the eatery chain got started.





Vincent Schallenberg: Stir fry. I like Asian food, cooking rice and fresh-steamed vegetables.






VS: Since I’m vegetarian — or actually I'm pescatarian — I miss meatballs and cheesy potatoes.






VS: I’d want a diverse crowd. I want to bring people from all over. Young and old. Democrat. Republican.






VS: Four times.






VS: Chang Thai & Asian Cuisine in Sherwood.






VS: There would probably be three: our fish, because it’s hand-battered here. We also have a strawberry-and-spinach salad with our poppyseed dressing … and then I would say our third thing would be our chicken tenders.






VS: A lot of youth groups have dined here. St. James United Methodist Church brings their summer group every year. … They sing a prayer every time before they eat, and I guess that just sticks in my mind.






VS: Social services … I’d buy a food cart or a food truck and just cook for the homeless under the Interstate 30 bridge. We’ve done Quapaw Quarter breakfasts once a month, so that’s where I see that the need is.






VS: I always refer back to my grandmother [Mary Anne Preuss]. At a very young age, she told me you can learn something from everybody you meet if you just listen.






VS: Cheese dip.






VS: I would probably say catfish.