Tuesday, February 17, 2015

Check Out Chef's Kitchen's Last Brunch as a Food Truck at Tap & Bottle

Posted By on Tue, Feb 17, 2015 at 1:00 PM

It's time to say goodbye to the Chef's Kitchen food truck. Chef Chris Cryderman has been in the culinary game for over 40 years, though his solar-powered food truck has only been on the Tucson streets for two and a half years. Cryderman opened the truck as a fun supplemental project to his catering business with his son, who is also a chef, but is now ready to retire the truck.

Chef's Kitchen has been a favorite at Tap & Bottle's brunch events for nearly two years. However, Cryderman says after his son got a job off the truck at Loews Ventana Canyon, running the truck on his own became too taxing. 

"I'm too old to be working that hard," Cryderman says. "People think you just open up a food truck and make a ton of money and that isn’t the case. It's hard work."

Although Chef's Kitchen's truck found a welcoming audience at beer-centric locales like Tap & Bottle, Ten Fifty-Five and Dragoon, he says his truck didn't really take off at other food truck events. 

"There are a lot of food trucks in this town. We don’t do Sonoran dogs and tacos," he says. "We've done $14 lobster rolls full of real tail and claw meat—People didn’t want to eat that stuff off of a truck."

Cryderman says he still will do catering events for Chef's Kitchen, but eliminating the truck means he'll have more time to relax and take trips with his wife. He says he enjoyed the experience running a food truck with his son while it lasted and made some close friends in town along the way.

"Its sad. Tap & Bottle became like family to me," Cryderman says.

You can help send off the Chef's Kitchen food truck with a bang this Sunday, Feb. 22 at Tap & Bottle from 12 until 3 p.m. Cryderman says the menu will include his most popular brunch offerings such as a lobster omelet, French toast with a Grand Marnier cream sauce, and the Pig and chick—a biscuit sandwich filled with fried chicken topped with sausage and bacon gravy that Cryderman calls a "heart attack waiting to happen." The menu will also include some lighter seasonal options and his special bloody mary mix will be at the bar inside to make micheladas. 

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