Join host Matt “Fidel Gastro” Basile and his team on a street food crawl across North America, revealing delicious food, wacky personalities, and encouraging stories along the way. In this second season he’s out to try all of it: food trucks, pop ups, food carts, food stands, and street food inspired restaurants. From New York to New Orleans, Miami to Montreal, Matt will discover what’s trending in each area, leaning on locals to help guide his food journey. Watch as Matt plugs into the street food movement across the nation, one bite at a time.
Rebel Without a Kitchen Season 2
Home sweet home! After being on the road for months, Matt returns home to launch his North American street food tour menu at his restaurant, Lisa Marie. He can’t wait to share a piece of his trip with his friends and family back home. As he reconnects with Toronto’s street food scene, he decides to come up with a Toronto dish that celebrates the great street food scene he missed and loves right here at home.
The city with the largest food cart scene in North America, Portland Oregan, is holding a Cartathlon Scavenger Hunt that challenges teams of foodies to race from food cart to food cart all over the city for a fun food race. Matt will be stationed as one of the food stops for the race. After fully exploring the street food mecca that is Portland, Matt serves up delicious eats with a Canadian twist for the hungry scavengers.
Matt has been asked to pop up at Cochon 555, a culinary pork competition and tasting event in Los Angeles where he will serve pork-fanatics his street food version of the pig. The event brings together all the masters of pork to one event. With a massive street food scene to draw inspiration from, Matt checks out other food rebels who are making waves in LA’s street food scene.
Matt is invited to participate in the New Orleans Mirliton Festival. The challenge? It’s a vegetable he’s never heard of. A real fish out of water, Matt must eat his way through the streets of New Orleans, learning what it is and how the locals eat and cook with the vegetable. And hopefully in the end, he can come up with a dish that will have the locals seeing the vegetable in a whole new light.