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.