![]() 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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