Eat St. Season 2 Episode 3 Gourmet Good & Evil

In this episode of Eat St., titled "Gourmet Good & Evil," host James Cunningham travels across North America to explore some of the most unique and delicious food trucks out there. From savory to sweet, and everything in between, this episode highlights the diverse and creative cuisine that food trucks have to offer.

One of the first food trucks featured is Koi Fusion, a Korean fusion truck based in Portland, Oregon. Known for their delicious Korean barbecue tacos and burritos, Koi Fusion has become a staple in the Portland food truck scene. Cunningham speaks with the owner, Bo Kwon, who explains that the inspiration for the truck came from his love for Korean barbecue and Mexican food. He combined the two to create a unique fusion experience that has become a hit with locals and tourists alike.

Next up, Cunningham heads to Vancouver, Canada to visit the Beatbox Kitchen truck. This Australian-inspired food truck serves up burgers, hot dogs, and other comfort foods using only locally sourced and organic ingredients. The owners, Adele and Raph, started the business as a way to combine their passion for music and food. The truck itself is decked out with a custom sound system and beatbox performances that add to the overall experience.

Cunningham then heads to the east coast to Incrediballs, a meatball-focused food truck based in New York City. Owner Justin Bazdarich explains that the idea for the truck came from his love for meatballs, a comfort food that he thinks is versatile and delicious. Incrediballs serves up meatballs in a variety of flavors and styles, from classic beef to vegan options made with lentils and vegetables.

Moving on to Los Angeles, Cunningham visits the Coolhaus truck, which serves up delicious and unique ice cream sandwiches. Owners Natasha Case and Freya Estreller started the business in 2009, and have since gained a cult following for their creative flavors and customizable ice cream sandwiches. Cunningham speaks with the owners about their inspiration, which came from a love for architecture and food. The truck itself is decorated like a modernist house, adding to the overall aesthetic of the business.

Next, Cunningham travels to Calgary, Canada to visit the Perogy Boyz truck. This Canadian comfort food truck serves up homemade perogies, a dough pastry that is typically filled with potatoes and cheese. Owner Jonathan reads Cunningham some of the unique and humorous perogy names on their menu, such as The Tony Danza and the Murtaugh. They also offer a vegan option made with cashew cheese and kale.

Finally, Cunningham heads to San Francisco to visit the Chairman truck, which serves up Asian-inspired street food using locally sourced and sustainable ingredients. Owner and chef Hiroo Nagahara explains that the business started as a pop-up restaurant, and has since grown into a successful food truck. The truck's specialty is the bao, a steamed bun filled with various meats and vegetables. Cunningham tries a few of the options and can't get enough.

Overall, "Gourmet Good & Evil" is a great episode for anyone looking to explore the diverse and creative food truck scene across North America. From Korean fusion to ice cream sandwiches and perogies, there is something for everyone in this episode.