When Soulcial Kitchen was announced in May, the concept had more arms than Guanyin, the bodhisattva of mercy and compassion. The business model includes a handful of food trucks, a food court, a cloud kitchen, a business incubator, pay-it-forward meal tokens, and a converted DC-3 airplane on wheels called the Space Shuttle Café, which will launch later this year. Three months hence, there have been a few changes, but the mission remains intact. Here’s the latest.
The Food Trucks
Courtesy A Fine Swine
To date (and due to a flurry of early requests), a food trailer from A Fine Swine and a food truck (a.k.a. Swine Force One) rolled out almost simultaneously. Soulcial Kitchen co-founder and A Fine Swine owner David Stidham reports that the trucks are in high demand, routinely selling out of food at several businesses in Metro East (auto dealerships, big box stores, etc.), and he’s “locked and loaded” appearances at several other venues. Catering jobs have been a huge source of early income as well, he says.
Stidham says El Guaqo Taco, featuring Mexican fare, will hit the streets early next week. A smashburger concept, HammerJack’s Smash, will follow. Then look for Nashvegas Fried, a hot chicken concept. And “there’s demand for a breakfast truck, so that could be next,” Stidham adds.
Courtesy El Guaqo Taco
The Building
The original building (a former dentists’ office) has been scrapped in favor of one that needs less work: the former Papa Mendi’s/Joe Boccardi’s building at 127 N. Belt East in Swansea, Illinois.
The property is located on three acres and will be the home of Soulcial Park, a food truck park that will be smaller in footprint but similar in format to 9 Mile Garden in Fenton. Plans call for a pavilion, a beer garden, and space to host private events outdoors.
Google maps
When it opens in September, the building will serve as a commissary for catering and food truck prep. At that point, pickup and delivery of food-truck items can begin as well, Stidham says, as well as a box-lunch program focusing on businesses. And since the former restaurant is already equipped with a bar and patio, the facility will also be able to book private events. “The building is nearly ready now,” Stidham says. “We’re in the process of building the team.”
Stidham hopes to have Soulcial Park open by October. “The idea is for our four to six trucks to be out on the streets during the day, restocking, and then wheeling into the park for dinner service,” he says.
The Chef
Courtesy Soulcial Kitchen
Chef Chris Stein
Chef Chris Stein is a native of southern Illinois who returned home after traveling extensively, including monthlong stays in Vietnam, the Yucatan, and East Africa, where he staged in kitchens along the way. Stein attended the Culinary Institute of America in Hyde Park in New York and graduated with honors. During breaks in the school year, he staged in the kitchens of Niche and Sidney Street Café, under James Beard Award–winning chefs Gerard Craft and Kevin Nashan, respectively. After graduation, Stein worked for the Wrigley family’s Santa Catalina Island Company on Catalina Island and eventually ran every kitchen that the company operated there. He also taught and trained culinary interns from all across the world.
Last year, Stein returned to St. Louis. Stidham says Stein "is all in" on Soulful Kitchen’s mission of giving back and mentoring others, calling him “the perfect chef for the job.” There is already discussion of establishing an entrepreneurship program for food makers and budding chefs. Brigadier General (Ret.) John E. Michel, who developed the Soulful Kitchen concept along with Stidham, has been talking with the Department of Labor about building an entrepreneurial model and implementing it across the country, Stidham says.
Courtesy El Guaqo Taco
Smoked chicken tinga tacos with avocado crema from El Guaqo Taco
At present, Stidham and Stein are developing the menus for three food trucks, starting with El Guaqo Taco. “Chris learned a lot about Mexican food in his travels,” Stidham says. “His side dishes are on another level and his carnitas tacos are so good, they make me cry.”
Also on the inaugural menu are smoked beef barbacoa tacos, grilled chicken asada tacos, and specials including roasted veggie tacos and pork belly tacos with grilled pineapple salsa and avocado crema.
“That stuff is so beautiful I want to rub it in my hair,” Stidham quips. “But seriously, between my skills as a pitmaster and his as a chef, I feel we’re capable of doing amazing things.”
