EP Local Food Truck: Not a Jerk, But a Master of Spice

From catering company and menu innovation to rolling through Connecticut with his farm to truck experience, EP Local, Chef Kevin O Neil and his wife and partner Patrice are always on the move. I first met the talented duo last year at an American Liver Foundation benefit (see feature here) and I was blown away with their exquisite use of spice, and absolutely gorgeous plating. I’ve been following Chef and his Caribbean flare ever since. Now, several months into their new food truck venture, that flare is getting some attention.  This week EP Food Truck used their wheels for an all important Thanksgiving Turkey Drive in collaboration with the YMCA and Sterling House Community Center in Stratford.  And, you might have caught Chef on News 12 where he taught viewers how to make candied yams from the truck. 

“We all have suffered during these tough times and I think it’s important everyone have a warm, exquisite meal during the holidays,” says Chef, when asked about his contribution and collaboration for the community.

The EP Local truck has been at countless breweries across the state, and selling out some seriously delicious food. Eager to work with all that’s local, Chef changes up the menu from week to week. I’m particularly impressed with the ways in which he wakes up many traditional American comfort foods, like hot dogs, mac and cheese, and chicken sandwiches, by turning up the dial on spice, flavor, and texture.

“How do you get a crunch like this?” and “There’s nothing better right now than this chicken and my beer.” These are two comments I overheard last month when following EP Local to Nod Hill Brewery in Ridgefield, one of their regular spots this fall. And, they weren’t fooling. It might have been the biggest, crunchiest chicken sandwich I had ever had, with a generous spread of their special EP aioli. And nothing said party like the Bob Marley jerk chicken tacos with pickled onion and a chili aioli.

That was followed by crunchy Shrimp Tacos with pico de gallo, and a Farm Fresh Taco with the perfect amount of char and spice. Then, as if I couldn’t take any more---but what goes better with beer sometimes then something of the potato persuasion---I tried the Figlar Potato Fries, named after an old regular Chef told me about, and had the perfect balance of crispy outside to smooth potato inside, dressed in herbs and a parmesan/asiago combo. WOW. and all this flavor just spilled out of a truck. 

In their quest to wake up our favorite comfort foods, Chef also started working with Isabelle et Vincent bakery out of Fairfield for EP’s breads. They recently used the IV pretzel roll for an out of this world, crazy popular EP Fall Dog with cheddar and bacon jam, an instant sell out. And one collab I am dying to try but haven’t yet is the Braised Beef and Stout Poutine with beer from Bad Son Beer in Derby. Last but not least, at time of print, they were pleasing crowds with the Fall Burger with roasted sweet potato, a cranberry, bacon jam, and melted swiss cheese. Yes, please!

You will not find anything mild or boring on a plate created by Chef Kevin O Neil. Groomed in his mother’s restaurant before culinary school, Chef’s take to flavor, spice, and texture is unmatched. He’s received accolades like “Best Jerk Chicken” and worked alongside chef Aaron Sanchez, known the world over for his mastery of spice. But now Chef O Neil is carving out his own path, or shall we say, rolling out into the spotlight all his own.

For more information about Kevin and An EP Experience, visit them at www.anepexperience.com or on instagram @EPLocal or @anexquisiteexperience