The brand new idea, El Guaqo Taco, pairs genuine Mexican meals fused with competition-quality smoked barbecued meats, officers stated
ST. LOUIS — Soulcial Kitchen, a Metro East hospitality incubator constructing a fleet of meals vans and cellular catering providers, just lately rolled out its second eating idea and named a brand new head chef.
The brand new idea, El Guaqo Taco, pairs genuine Mexican meals fused with competition-quality smoked barbecued meats, officers stated.
El Guaqo joins Soulcial Kitchen’s first idea, A Advantageous Swine BBQ. David Stidham, companion/chief working officer of Soulcial Kitchen and founding father of A Advantageous Swine BBQ, had relaunched the barbecue idea in Might after it closed as a restaurant in November as a result of COVID-19 restrictions.
Soulcial Kitchen is a hospitality incubator and “digital meals corridor” platform, and is the Metro East’s first so-called “cloud: industrial kitchen, officers stated when it launched. A cloud kitchen, generally referred to as a ghost kitchen, present meals service amenities with out the in-person eating area. Because it develops new ideas
A Advantageous Swine BBQ and El Guaqo Taco are reserving meals truck areas and catering orders, with plans to supply supply and takeout providers by way of its digital kitchen on the finish of September.
Soulcial Kitchen additionally just lately employed Chris Stein as head chef. The Southern Illinois native graduated from the Culinary Institute of America and spent the final 10 years working for the Wrigley household’s Santa Catalina Island Co. on Catalina Island. Previous to that, Stein staged within the kitchens of Area of interest and Sidney Road Cafe in St. Louis, below James Beard award-winning cooks Gerard Craft and Kevin Nasham. Stein additionally has finished month-long staging stints in Vietnam, the Yucatan and East Africa, officers stated.
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