Food Truck Wednesday: Gastrotruck
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IT IS A FOOD TRUCK ON A MISSION. BRING A HAND CRAFTED MODERN MID WESTERN CUISINE TO THE PEOPLE OF MINNESOTA WHILE RESPECTING THE FOOD AND ENVIRONMENT. GASTRO TRUCK HAS BEEN AROUND SINCE 2010. THIS MORNING IT IS PARKED ON THE EGG PLAZA. KYLIE IS INSIDE GETTING A TASTE. Reporter: THIS IS THE MOST INCREDIBLE LOOKING TRUCK. YOU HAVE DIFFERENT TV SCREENS THAT ARE UP AND READY TO GO. IT IS SO COOL. THEN THE FOOD IS AMAZING. WE HAVE CHEF STEVEN HERE. HE IS BUSY WORKING HARD. WE’LL INTERRUPT FOR A SECOND. WE WANT TO KNOW MORE ABOUT THIS. GOOD MORNING. GOOD MORNING. Reporter: BEFORE WE GET TO THE FOOD TELL ME A LITTLE BIT ABOUT HOW YOU GOT STARTED WITH THE TRUCK? BASICALLY BACK IN ’09, ’10 MY POSITION WAS ELIMINATED. I HAD BEEN COOKING 30 YEARS. I DECIDED TO START WORKING FOR MYSELF. AT THAT TIME THERE WASN’T MANY FOOD TRUCKS IN THE CITIES. WE WERE DOING CATERING AND THINGS ON THE SIDE TO MAKE EXTRA MONEY. I FIGURED WHY NOT DO THE FOOD TRUCK THING AND SEE WHAT HAPPENS. Reporter: WE HAVE KATHY HERE. I’M GOING TO BRING YOU OVER HERE. COME ON OVER. WE HAVE STEVEN WHO DOES THE FOOD. WE ARE INSIDE A FOOD TRUCK. WE HAVE TO WORK AROUND. TELL ME A LITTLE BIT ABOUT YOUR ROLE AND HOW YOU GOT STARTED. HE DOES ALL THE COOK AND ALL THE CULINARY STUFF AND WORKS WITH FARMERS. THERE IS A LOT OF OTHER STUFF THAT GOES INTO THIS BEST I WOULD NOT HAVE EVEN THOUGHT. ACCOUNTING, PAYROLL, SCHEDULING. THERE IS ALL THOSE OTHER THINGS. WORKING WITH CLIENTS AND SETTING UP EVENTS. I DO ALL OF THAT. AS WE GET BUSIER THAT’S WHAT HAPPENS. Reporter: AS SOON AS YOU SEE THE GASTRO TRUCK IT IS INCREDIBLE. HOW DID YOU COME UP WITH THAT IDEA? THAT IS A GOOD YES. GASTRONOMY IS THE SELECTION OF SERVING FINE FOOD. WE TOOK A PLAY ON THAT FOOD. THAT’S HOW WE CAME UP WITH THE NAME. WE WANT TO DO SOMETHING DIFFERENT AND NOT LOOK LIKE EVERYBODY ELSE. THAT’S HOW WE DESIGNED AND BUILT THE TRUCK. Reporter: IT IS UNLIKE ANYTHING I HAVE SEEN WITH A FOOD TRUCK. LET’S TALK ABOUT THE FOOD. THIS IS A UNIQUE MENU. WE BASE OUR MENU ON SEASONABILITY. THE ONLY CONSISTENCY ON OUR MENU IS CHANGE. THAT’S BASED ON WHATEVER IS AVAILABLE FROM OUR FARMERS. WE HAVE A VEGETARIAN BURGER. IT IS ROASTED BEETS. IT IS PUREED WITH TOFU AND BOUND TOGETHER WITH OATS. WE HAVE A DUCK BURGER. IT HAS WILD RICE. WE ARE DOING A PORK BELLY SANDWICH WHICH IS A LOT OF FUN. Reporter: THESE ARE ALL FROM LOCAL FARMS AND LOCAL GROUPS? EVERYTHING IS LOCAL AND SUSTAINABLE. WE TAKE PRIDE IN VISITING FARMERS AND HAVING A RELATIONSHIP WITH THEM. IF THEY HAVE SOMETHING THEY NEED TO USE UP I CHANGE MY MENU TO MAKE SURE WE USE IT. Reporter: YOU HAVE BEEN AROUND SEVEN YEARS. WHAT HAS MADE YOURS LAST AND BEEN SUCCESSFUL? THE RELATIONSHIPS WE HAVE HAD AND THE TEAM WE BUILT IS BY FAR THE BEST THING. WE ARE ABLE TO GO EVERYWHERE AND DO EVERYTHING. WE HAVE PEOPLE FOCUSING IN ON CATERING AND BREWERIES. IN DOWNTOWN MINNEAPOLIS THERE IS A LOT OF THINGS THAT HAPPEN. WE HAVE BEEN LUCKY TO HAVE THE SUPPORT TEAM WE DO. Reporter: WHERE CAN PEOPLE FIND THIS MENU AND THE TRUCK TODAY? WE’LL TRY TO GO TO THE COMMONS. IT IS CHALLENGING TO FIND PARKING. Reporter: CHECK ON SOCIAL MEDIA, TOO. CORRECT. FACEBOOK AND TWITTER WE HAVE IT ALL OUT THERE. Reporter: WE’LL LINK TO THAT. IN THE FOOD TRUCK GAME YOU NEVER KNOW WHERE YOU’LL END UP DAY-TO-DAY. THIS LOOKS LIKE SOMETHING FROM A FIVE-STAR RESTAURANT. IT DOESN’T LOOK LIKE SOMETHING FROM THAT TRUCK. WHICH IS REALLY COOL. I LOVE IT. WE ARE SO GLAD TO HAVE GASTRO TRUCK PARKED OUTSIDE OF THE STUDIO. THEY DO BREAKFAST, LUNCH, DINNER AND CATERING. KYLIE BEARSE IS IN THE MIDDLE OF THE ACTION INSIDE THE TRUCK. Reporter: LITERALLY IN THE MIDDLE OF THE COOKING HAPPENING HERE. IT IS SO GOOD. I WANT TO INTRODUCE YOU TO STEVEN AND KATHY. THE OWNERS OF THE TRUCK. IT HAS BEEN AROUND SEVEN SEASONS NOW. WHICH IS INCREDIBLE. WHEN YOU GOT STARTED HOW MANY FOOD TRUCKS WERE THERE? MAYBE A HANDFUL IN MINNEAPOLIS AND ST. PAUL. Reporter: TELL ME A LITTLE BIT ABOUT THE PHILOSOPHY. HOW DID YOU GET STARTED WITH THE FOOD TRUCK? WE WANTED TO SERVE FOOD WE LIKE TO TO EAT. IT IS VERY IMPORTANT TO US ABOUT WHERE OUR FOOD IS COMING FROM AND HOW IT IS RAISED AND GROWN. SUSTAINABLITY IS A KEY FOUNDATION FOR OUR COMPANY. LUCKILY ENOUGH OTHER PEOPLE LIKE THAT. WE ARE STILL AROUND. Reporter: ONE THING WE HAVE BEEN TALKING ABOUT THIS MORNING IS THAT THE COMPETITION NOW SEEMS TO MAKE EVERYONE BETTER. PEOPLE KNOW FOOD TRUCKS ARE REALLY GOOD QUALITY FOOD NOW. EVEN THOUGH YOU STARTED OUT THAT WAY SEVEN YEARS AGO. IT HAS BEEN GREAT. WE LOVE OUR FRIENDS IN THE INDUSTRY. CERTAINLY A LOT OF THEM ARE OUT THERE. THEY CAN GET OUT THERE AND PEOPLE HAVE A GOOD EXPERIENCE THEY’LL TRY MORE TRUCKS. WE HAVE BEEN VERY SUCCESSFUL AND APPRECIATE IT. Reporter: PART OF THE REASON IS THE FOOD THAT GOES WITH IT. TELL US A LITTLE BIT ABOUT WHAT WE ARE LOOKING AT TODAY. YOUR MENU CHANGES ALL THE TIME. ABSOLUTELY. OUR MENU CHANGES BASED ON WHAT FARMERS HAVE AVAILABLE AND WHAT IS IN SEASON AND WHAT I FEEL LIKE COOKING. THAT’S THE BEAUTY OF THE TRUCK. Reporter: WHAT IS ON THE END? IT IS OUR DUCK BURGER. IT HAS A FENNEL AND APPLE SLAW ON TOP WITH ARUGULA. WE HAVE OUR PORK BELLY. IT IS SLIGHTLY SMOKED AND BRAISED. IT HAS A KIMCHI WE MAKE IN- HOUSE AND A GINGER AIOLI. Reporter: YOU DO IT IN A BUN SETTING. CORRECT. WE GIVE SOMEBODY AN OPTION IF THEY WANT A DIFFERENT WAY TO PRESENT THE PROTEIN. IT IS A MIXTURE OF WHEAT BERRIES, WHILE RICE AND BROWN RICE AND TOSS IT WITH SEASONABLE VEGETABLES AND SERVE THE PROTEIN ON TOP INSTEAD OF THE BREAD. WE OFFER A SIDE SALAD AND MIXED GREENS. ALL ORGANIC VEGETABLES. Reporter: YOU TWO HAVE A BACKGROUND, YOU WERE WORKING WITHIN HOTELS AND WHATNOT. THE ME WHAT IT IS LIKE TAKING A FOOD TRUCK. YOU DO SO MANY CATERING EVENTS. WE DO. AS AMAZING TO BE IN A SETTING WITH COMPLETE CONTROL OF THE SITUATION. WE HAVE A LOT OF EXPERIENCE WITH FULL SERVICE EVENTS FROM START TO FINISH WE CAN HELP WITH APPETIZERS, SET UP, RENTALS, ORGANIZATION. Reporter: WHATEVER PEOPLE NEED. WHATEVER THEY NEED. IT IS REALLY NICE HAVING THAT FORMAL BACKGROUND. WE WORK WITH A LOT OF PEOPLE THAT WANT TO TRY THIS ON THEIR OWN. WE HAVE A LITTLE BIT OF EXPERIENCE TO HELP THEM ALONG THE WAY. Reporter: THE WEDDING TREND IS RUSTIC IN A BARN. IT MAKES SENSE TO HAVE A FOOD TRUCK WITH SUSTAINABLITY PULL UP AND HAVE UNIQUE FOOD MADE FOR THEM. IT IS A KITCHEN ON WHEELS. WE CAN DO A FOOD TRUCK AND PLATED BUFFET. Reporter: CONGRATULATIONS ON SEVEN SEASONS. TO THINK YOU ARE ONE OF THE FIRST THAT GOT STARTED AND SEE THAT THE MENU CHANGES ALL THE TIME WITH THE CONSISTENCY OF BEING GOOD AND LOCAL MAKES IT WORK. IT IS DELICIOUS STUFF. YOU TRIED A LOT OF IT. Reporter: I MAYBE HAVE EATEN ONE WHOLE DISH AT 5:00 IN THE

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