Jerry Trice, a former brick-and-mortar chef, is now mobile with Chef Driven. (Tim Carman/The Washington Post)

Jerry Trice was indeed rescued by the Coast Guard, a truck assistant tells me while the Saved Man prepares my meal. Trice was about 80 miles north of Puerto Rico when his friend’s million-dollar catamaran hit a reef and sunk, the assistant continues. The men were stranded for hours before the Coast Guard came to their aid, he adds. Scary stuff, no doubt.

It makes for a good story, of course, but I suspect it has little to do with Trice’s decision to launch Chef Driven, which hit the streets last week. Trice, after all, is a professionally trained chef with a nose for trends. You might remember him as the executive chef at the now-shuttered Yin Yankee in Annapolis and, for a sneeze, in Bethesda.

The beef skewers were an improvisational bite based on leftover ingredients, but the dish was killer. (Tim Carman/The Washington Post)

All he had left for me — his last customer of the day at 2 p.m. — were a few stray leftover beef skewers, which I sprinkled with a chili-infused fish sauce and Sriracha (in a word: killer!) and a shrimp tom yum soup (decent, although it was neither hot nor sour enough for me).

Still, I think this truck has the potential to become one of the elite mobile purveyors in the District. But clearly I need to try Chef Driven several more times before reaching that decision. Here’s one way I think Trice could be a cut above the rest: He apparently makes his risotto to order on the truck.

So said the chatty assistant who told me the Coast Guard story.