Friday, October 28, 2011

The Cajun Bistro trailer brings spice north of the river

Posted By on Fri, Oct 28, 2011 at 11:30 AM

The Cajun Bistro is up and rolling.
  • Facebook: Cajun Bistro
  • The Cajun Bistro is up and rolling.
In today's economy, it seems like everybody knows someone who has packed up their whole life in a trailer. You probably just don't know two guys like Scott Krecker and Randy Guerin, who in August bought a trailer to launch their mobile restaurant — the Cajun Bistro.

"We were kind of victims of the economy. He liked to cook and I liked to cook and I said, man, let's try this," Guerin says.

Guerin, a former construction materials salesman, and Krecker, a builder, (who are equal partners with their wives Cheryl and Cathy) found the trailer in Springfield and six weeks ago hit the road north of the river to begin selling dishes inspired by Guerin's family recipes.

The menu is straight out of Baton Rouge, Louisiana, with red benas and rice, jambalaya, shrimp po' boys, and gumbo, all cooked in the 22-foot trailer.

"I don't make things hot. I make them spicy," Guerin says.

The shrimp poboy at the Cajun Bistro.
He learned to cook by watching his grandmother, the woman who raised him. It was on long afternoons after school that he would sit by the stove and watch her cook as she talked to him in French about what she was making.

"We park and we cook," Guerin says. "All our sauces are homemade, everything is made right there except our french fries, which are frozen."

While Guerin mans the grill, Krecker mans the smoker that produces one of their top sellers, the pulled pork sandwich.

"What kind of wood are we using?" Guerin asks Krecker.

"It was from my tree," Krecker suggests.

They both laugh before Guerin breaks it down. Krecker smokes with a combination of mesquite, oak and hickory.

You can find the Cajun Bistro in Kearney, Smithville and North Kansas City (they post their route on Facebook and Twitter, @cajunbistro). Guerin is also excited to bring their food into Kansas City as soon as they are licensed. The duo has a five-year plan (that Krecker hopes they can reach in two years) to park the trailer and turn it into a stationary restaurant that someone else will manage, leaving Krecker and Guerin free to find another food truck so they can keep serving up Cajun food all over the metro area.

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