It was only a matter of time for someone to connect the dots and realize that Miami is a year-round tourist attraction and vacation destination for literally thousands and thousands of people every single year.
These people are often out; seeing the sites, far from their homes and even from their hotels … and besides, when you’re in Miami, you most definitely want to do and eat as the “Miamians” … “Miamites” … uhhhh, natives of Miami do and eat.
The ultimate solution? Introducing the “Gastropod,” Miami’s gourmet answer to most cities local traveling vendors or what some people unfairly refer to as a “roach coach.”
But this is anything but that my friend. Here, in the sweltering hot and spicy sub-tropic climate and culture, caliente is a way of life and life is not just to be endured, experienced or even just enjoyed, life my friend is to be “devoured” like an ecstatic and frenzied, fine dining; gourmet moment full of pleasure, pizzazz and pulsating passion.
As Miami has it’s rich history of Latin and Caribbean inspired street foods, served up delectably delicious and delightfully decadent, from “arepas and crepes” to “tacos and burritos,” the Gastropod is part “Airstream“ trailer and part cultural attaché and gourmet kitchenette on wheels.
Debuting in December, this shiny silver Airstream is the brain child of a Johnson & Wales-trained chef, Jeremiah Bullfrog, a pork enthusiast who is serving up eclectic menu items that are far from mere “fast food.”
“We are serving gastropub bistro food and we just happen to be on wheels,” says the chef.enu constantly changes, but the items that are served up fresh and delicious, continue to define his art and aesthetics, such as his Vietnamese inspired “Banh Mi Taco” with pulled pork and spicy Japanese mayo. Chef Jeremiah combines the freshest seasonal fish, meats and produce with experimental preparation techniques, and of course, it’s always served up with a very laid-back, home-style vibe.
His cooking and personal style are a rich combination of the common, yet highly eclectic and exotic kitchen of the local “hood,” where he draws heavily on Caribbean and Latin American traditions.
Catering to a young, hip audience, he offers several vegan choices, as well as smoking (literally) nitro shakes made with liquid nitrogen. Gastropod keeps pace with Miami’s art and music scene by way of Facebook and Twitter.
Signing off and Pigging out,
Rocco “Boss Hog” Loosbrock