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Chef Driven Food Truck


 

 

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Chef Driven Food Truck


 

 

 

Locally SourceD

Ever Changing

 
craig and judd.jpg

Our Story


Our Story


101 miles to tuscon

 
 

In 2016, Craig Plevack left Fox Restaurant Concepts to pursue a life long dream:  Create incredible food inspired by the ranch cooking of coastal California, local farms, and the mountains of the Sierra Nevada.  Cured pork smoked over manzanita, grass fed beef free ranging in the meadows of the mountains, the bounty of the Channel Islands waters, and rich produce from farmers markets.  Poppy, Fennel, Chive.

It wasn't long before a collaboration was formed with The Shop Beer Co opening in Tempe.  An Incredible local brewery, the venue was set and vision clear.  Now, about the kitchen...

In the search for a kitchen we found a little box truck, neglected, hiding in a corner of Arizona.  It was love at first sight.  'Charlotte' as we like to call her, had a story of its own, first coming from New Mexico, forgoing its former life as a delivery truck, to Tuscon were it served as a concessions stand for hungry college students.  Now, it made the 7 and a half hour journey on the back roads north to Phoenix, where after months of work it would become Fire & Foraged.

A wood fire grill, a hint of smoke, produce from local farms, foraged from the surrounding wilderness, and meats for ranches that love and take pride in their stock.  Fire & Foraged is a concept in showcasing what Arizona has and is often overlooked.

In the pursuit of local excellence it was no accident that Craig Plevack met Judd Cummings, owner of Kalm Family Farm.  With a background as a Corporate Chef running multiple locations in the Phoenix area, Judd had started his own goat cheese farm in northern Phoenix.  Like minded and with similar passions in the food industry, it was not long before a partnership in business was formed, and Fire & Foraged became a true farm to truck concept.