This venture traces its roots to a bright-eyed teenager named Jack Halligan.
Jack’s first job at Vic’s Embers Supper Club in Leesburg, Florida, ignited a passion for hospitality that never truly faded. Working directly under founder Vic Donahey and his son, Victor, Jack learned the principles of fine dining, the importance of quality ingredients, and the genuine hospitality that keeps guests coming back.
He began by bussing tables and steadily worked his way through nearly every aspect of the restaurant—from bartending and working the kitchen line to assisting with management. Eventually, Jack helped oversee the restaurant’s daily operations, off-premise catering, and two food trucks.
Although Jack eventually stepped away from the restaurant industry to pursue other successful ventures, the embers from those early years never went cold. Years later, his relationship with Shelly Evey rekindled that passion. Their time together experimenting in the kitchen inspired many of the dishes, flavors, and ideas that would eventually find their way onto our menus.
Jack was not alone in dreaming about great food.
His brother, Chris Bullion, and sister-in-law, Lori Bullion, had spent years developing, adapting, and sharing recipes of their own—some passed down, some created from scratch, and many refined over time. Behind all of them was the same idea: food made with care, shared with pride, and meant to bring people together.
Eventually, the timing was right.
Chris, Lori, and Jack decided to step out in faith and pursue a dream they had each carried in different ways for years, each bringing a certain ingredient to the table. Experience, creativity, organization, hospitality, and a shared love of good food came together around one vision. The company was formed. A food trailer was purchased. And what had once been separate ideas around family tables and home kitchens began becoming something real.
The trailer is where that story begins, but the vision has always been bigger than a kitchen on wheels. It is an opportunity to bring our food directly into the communities around us, learn from the people we serve, and build something with roots here in Central Florida.
The food itself reflects the people behind it.
Lori and Shelly share a love for gardening, fresh produce, and ingredients grown close to home. Jack and Chris have long been drawn to the flavors created by fire—grilled, charred, seared, and smoked meats prepared simply and well. Bring those influences together, and you get the foundation for food that feels familiar without being ordinary.
Our approach begins with real ingredients: fresh produce, quality meats, thoughtful preparation, and, whenever possible, ingredients sourced from Florida farms and producers. We believe good food does not have to be complicated to be memorable. Start with ingredients worth eating, treat them with care, add a little fire, and let them speak for themselves.
We want to create the kind of food people recognize and crave while still giving them something they may not have expected—food with flavor, character, and a sense of where it came from.
There is history behind what we are building, but this is not about recreating the past.
It is about tending the embers, bringing together the people and lessons that got us here, and creating something new from them.
The story is still being written.
We invite you to come along for the journey.