When Epic Brewing Company opened their doors in 2010 they offered a unique craft beer that was a little hard to find in other areas in the state. They sold a high alcohol content beer in 220z bottles, and were empowered by new liquor laws that allowed them to sell product directly from the brewery. Their goal then, and still today, was to turn craft brewing on its head. And indeed they have.
While Utah is known for its premier snow, many people don’t quite realize is that the majority of the state is a desert. Which means it gets hot. Really hot. And while we find ways to enjoy the warm and sunny days, the need for a cold treat is frequent. And as the saying goes, when you stumble upon a lemonade stand, put shaved ice in a pineapple.
One week we're celebrating our one year anniversary, the next, we air our 50th episode! When we launched The Utah Foodie our goal was to create a podcast that dove headfirst into the stories of the creators and innovators in Utah's food scene. Every week we've walked away from our interviews full of inspiration and appreciation. This episode, however, truly highlights how important it is to share these emotional and authentic stories.
When Nick Watts founded Chedda Truck, it was more of an online concept than a real company. Working multiple jobs and needing a creative outlet, Nick would stop by the farmers market during his free time to find the perfect ingredients for his homemade grilled cheese creations. His Chedda Truck Twitter account began to grow, and in a moment of generosity, a friend who owned a tattoo parlor offered him an evening to bring his grilled cheese out into the world for some of his customers.
What began as a low-key offer blew up into a frenzy as news of this grilled cheese launch began to spread through popular food blogs and Twitter accounts. Nick originally anticipated a small crowd, but over 250 customers and grilled cheese sandwiches later, it was apparent that this was more than just a casual evening.
And yet, Nick didn't open his food truck for another six months after his initial launch. After soul searching and working a mind numbing job, Nick knew a drastic change was needed. Hence, Chedda Truck became officially official.
What followed his launch was years of lessons learned, generous friends and strangers, and a full-time investment into Chedda Truck and Chedda Burger that was purely driven out of passion and an unwillingness to give up. With a physical location at 26 E 600 S and two food trucks, Nick's ambition and creativity are inspiring, and he offers wisdom and passion that is infectious.
This episode was sponsored by...
90.9FM KRCL -- Community Connection and Music Discovery
Vive Juicery -- A Utah-based cold-pressed juicery
The Chocolate Conspiracy -- A project in pure, raw, honey-sweetened chocolate.
Blue Copper Coffee -- Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.
The Yelp Elite Squad, Utah's five-star fan club of all things local.
This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!
When Adam Terry founded Waffle Love in 2012, it was more than a labor of love. It was a dire necessity. With a family to support, bills to pay, and no other options, launching their unique and delicious waffle food truck was fundamental.
Three years, six trucks, and two restaurants later, Waffle Love has grown into a thriving business that continually sells delicious, mouth watering food. With an appearance on The Great Food Truck Race on Food Network, locations in Arizona, and more trucks and restaurants arriving within the next few months, you could say Adam's passion and dedication has worked out.
While many people dream of opening their own restaurant or cooking for a living, many tend to shy away from the gamble that comes from such a competitive industry. But with positivity, hard work, passion, and 110% commitment, finding success is more than achievable. It's possible to get bigger than you ever dared to dream.
Join us on The Utah Foodie as we sit down with Adam, hear his outstanding story, and dive into his infectious passion that will inspire you to tackle all your dreams.
Carl Rubadue has spent over 40 years in the food business, so you can say he’s been around the block here in Utah and around the food scene. He got his start at the Mariposa restaurant at Deer Valley resort in 1981. He’s since worked for a variety of resorts and catering services, cutting his teeth in kitchens all across the Western US.
A few years ago, Carl Rubadue started his own catering service — Rubadue’s Saucey Skillet. If it sounds familiar, it's probably because you’ve seen his food trucks around Salt Lake Valley or Park City. Saucey Skillet's food truck can be found at "Food Truck Thursdays" at the Gallivan Center, the Utah Beer Festival, or the Twilight Concert Series, and a variety of other places around the state.
In addition to his catering and food truck business, Carl offers cooking lessons through Saucey Skillet Academy.
On today's program we talk with Carl Rubadue about the growth Utah is seeing in its food scene, his time as executive chef of the University of Utah hospital, and his latest venture in food -- a kitchen no wheels. Tune in.
Rubadue's Saucey Skillet http://sauceyskillet.com/