![]() ![]() ![]() Rieger worked out of a commissary kitchen in Suntree while Acosta worked full-time for Morton Salt at Port Canaveral and helped with the food truck as much as possible.Īfter serving food for pop-ups at Rockledge Gardens, Rieger was invited to become the garden center’s chef in residence. “Southern and Spanish foods don’t always co-mingle,” Acosta said. That melting pot is reflected in dishes such as macaroni and cheese, biscuits, Cuban sandwiches and ropa vieja. “It’s a little bit of a melting pot,” Rieger said. Originally from Minnesota, Rieger fell in love with the food of Florida, inspired by Latin flavors, citrus, Southern favorites and fresh seafood. Before long, they were dispensing Rieger version of Florida flavors in backyards and parking lots across Brevard.Ĭypress Table boasts a small, ever-changing, locally sourced (when possible) menu that includes dishes such as the birria Cuban sandwiches with flavorful dipping sauce and the Garden Gnome, a vegan taco with chipotle sweet potato puree, tomato salad and smoked tempeh. The trailer’s size turned out to be a good thing. “We’ve gotten good at nightmares,” Acosta said. She and Acosta got to work renovating the tiny food vehicle and bringing it up to code. “Instead of a food truck, we found a little black box - a former NASA guard tower - on a trailer,” Rieger said. No one was hiring caterers, but food trucks seemed to be doing well. ![]() She was ready to try something new.īusiness was picking up when the pandemic hit. She and Acosta had been married about a year. ![]()
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