Food Truck Stop: Jawaiian Irie

by Jessie Bristow

jessie bristow / KA LAMAKUA

Chef Cassie (left) takes a break with his customers after a long afternoon.

Less than a mile from campus, partly shaded by a tree, at the intersecton of Kapiolani Blvd and Kalakaua Ave, in a parking lot filled with shuttle vans and party buses, you will find a silver and white "taco truck" highlighted by Jamaican decorations and bordered by Rasta colors.

Seeing that truck means one thing: It is time to get your grub on. Bring cash and an appetite.

jessie bristow / KA LAMAKUA

Jawaiian Irie Jerk

Kapiolani + Kalakaua

The successful diner on wheels belongs to Chef Cassie Simmons, 61, and he has been filling stomachs in Oahu, Hawaii for about four years. Originally from Jamaica, Simmons moved to Hawaii about four and a half years ago from Miami, Florida. An artist and musician, Simmons loves to cook and feels that making a good meal is a form of art in itself.

The menu consists of Jamaican Jerk Chicken or Pork ($8,$9), Escouitch Fish ($10), Caribbean Curry Chicken ($8), Mini Jerk Pork or Chicken ($5), and Ital Stew (chef's treat Vegetarian) ($7). 

All of these dishes come with rice and peas and a tasty Ital Fritter. Along with the basic but filling menu, there are "Eat'n Run" items: beef, chicken, or veggie patties ($3), and bread pudding with rum sauce ($4). Jamaican Specialty Drinks ($2.50) and soda or water is a dollar.

"It's that restaurant business," Cassie says. "Ups and downs."

Staying fairly busy Chef Cassie has a wide variety of customers. Mostly repeat and comeback clients, but most people come because of word of mouth. Located on route to Ala Moana Shopping Center, the truck is often visited by curious tourists. After trying the menu, most people make the truck stop a regular place to visit.

Simmons not only provides at this busy location, but he also cooks for private dinners, catering parties, weddings, birthdays, and barbeques. Without any major advertising, Chef Cassie keeps his business running with a laid back vibe. He feels that his food and attention to quality makes his truck separate from other businesses.

"You've tried the rest," says Cassie. "Now come over and try the best."