Fidel Gastro , writer of crazy food antics for Foobooz’s Top Chef coverage and his personal blog FidelGastro.com, is best for intelligently rambling on about beer, tacos, burgers and other manly messes but for the most part, beer. If you haven’t heard of him before there is a good chance you’ll see his name popping up on the foodie scene in the near future, like now. That’s because the writer turned purveyor of fine dried meat products is starting his own beef jerky company called Side Project Jerky.
Perhaps growing tired of the lack of a gourmet beef jerky scene or just eager to do what we all dream of doing and starting a company, Fidel Gastro is off to a great start with three signature flavors that sampled very well with Jason Sheehan of FooBooz. The three kinds of jerky include Original, Mongolian and Southwestern.
Jason shared the best thing about Fidel’s fine gentlemen’s caliber jerky was the texture.
“Side Project’s jerky was chewy, slightly yielding, and had none of the sense of having spent the past three years sitting in a glass jar on the counter of the local Gas-N-Sip, being sneezed on and fondled by every syphilitic knucklehead and meth-smoking long-haul trucker in West Philly.”
Soon you’ll be able to get a taste of your own as Side Project makes its way into local retail locations, bars and at the official website. For the true jerky fans who didn’t even finish reading this article before researching where to get it NOW, the company is currently taking orders the old-fashioned way. Contact Marcos Espinoza via email (at sideprojectjerky.gmail.com) or over the phone (610-842-1429) to get your hands on a beef jerky that’s in a league of its own.
