Spice Boys

In the late ‘90s Pleasantville, a little movie with an impressive cast, hit the big screen. The story centered around a then-modern-day brother and sister who get trapped in a black-and-white 1950s TV show and inadvertently transform the town by introducing more progressive ideologies to the characters who, once their perceptions were altered, no longer saw humdrum shades of grey but, instead, lived in a world of bright, bold, vibrant hues.

And that is pretty much the same plot for The Spice Boys, two relative outsiders (one’s German, the other’s a Swede) whose dramatic green truck and equally brilliant food made most of us realize our taste buds have been living in a world devoid of color.

Steven Schmitt and Carl Kolber, the culinary geniuses behind this endeavor, have been friends for decades. Their backstories could easily serve as their own movie plot replete with alligator farming, trips to Tel Aviv, some seriously big-league resumes, and even a way-back-when love story between Steven and Carl’s sister. But if you want to know more about this duo, I suggest you read a different magazine (sorry, Edible!), as they’ve received quite a bit of well-deserved press. And though my own interview with them was interspersed with fun facts and stellar stories, one detail looms so large it simply dwarfs all the rest: their food.

I’ve stood with many a Spice Boys fan under a ruthless sun as Sarasota temperatures climbed close to a billion degrees, none of us deterred from waiting our turn, not even for a second, as we knew the payoff would be worth it. You see, Spice Boys dishes aren’t just flavorful, they’re transformative: an explosion of spices and seasonings, acidity and aroma, piquancy, tanginess, tartness, and zest. They initially classified themselves as “Modern Israeli Cuisine” but lately it’s becoming increasingly obvious that such a label only serves to box in an unboxable brand.

Every dish is an adventure, every meal serves as a map of their many travels, every ingredient gives a nod to the trade routes that brought spices from one continent to the next. Some ingredients lend a touch of familiarity, like hummus, harissa, and tzatziki, while others, like schug, chermoula, and amba, though well-established in other parts of the world, are newcomers to our corner of it. The common thread, of course, is the boldness bright spices bring to the plate and to the palate. That doesn’t mean a dish is necessarily spicy or that you’ll be overwhelmed with an abundance of global flavors, it simply means that their food is anything but dull.

As food trucks are apt to do, the boys move from place to place throughout the week. They’ve established a few regular stops, including Calusa Brewery on Saturdays and the Rosemary District on Thursday nights, amongst others, but are also working on other creative concepts like ditching the truck and descending upon the kitchen at 99Bottles (another must-go!) every Wednesday for a collaborative pop-up that marries amazing food with equally remarkable beverage options. And, if none of their current spots suits you, you can always hire them to cater a personal event.

Check them out on social media for the most up-to-date menu items, locations, and schedules: facebook.com/spiceboyskitchen