Crack’d YYC gets cracking on food truck launch with Devil’s Head Coffee

Story and photos by Shane Flug

Egg-citing times are ahead for Calgary’s food truck roster this spring.

Jordon Henkel, owner of the soon-to-be-launched food truck Crack’d YYC, and Chris Meginbir, owner and head roaster of Devil’s Head Coffee, are scrambling to get the word out on their new venture.

Henkel is only weeks away from living his dream of taking his cooking mobile next month—something he’d wanted to do since his days apprenticing at SAIT’s culinary program. Old classmate Graham Schneider will be joining him as Crack’d YYC’s sous chef. Neighbour Meginbir’s artisan, ethically sourced coffee will also be on the menu.

Left to right: Devil’s Head Coffee owner and head roaster Chris Meginbir with eight-month-old infant son Jonathan, Crack’d YYC food truck owner Jordon Henkel, and Crack’d YYC sous chef Graham Schneider. The Crack’d YYC food truck will be open for business in early April.

Local Drop Mag caught up with Henkel and Meginbir during a tasting event held at co-working space The Commons Calgary where they served up lunch and caffeine jolts for hungry entrepreneurs.

“I liked the ability [to] go wherever you want, do whatever you want,” Henkel said of the food truck business’s appeal.

While working at Notable under his father-in-law, veteran chef Michael Noble, Henkel learned of the Egg Farmers of Alberta’s interest in holding a competition for chefs to pitch an egg-based, co-branded food truck idea with them.

Having had a business plan for a food truck in place already, the not-for-profit, according to Henkel, scrapped the competition idea and went ahead with Crack’d’s pitch.

“Eggs are one of the most versatile proteins out there; you can pretty much do anything with them, and they’re really affordable, as compared to beef, pork and chicken,” Henkel said. “So it gives us the ability to play around and do some new things.”

The egg-based menu will focus on breakfast and lunch with Devil’s Head Coffee on tap to help elevate customers’ days. Their handcrafted roasts range from organic Guatemalan to a white honey-processed Costa Rican blend.

“The flavour profiles that we have in our coffee, I feel, really do complement the menu that Jordon has come up with for the food truck, which is amazing,” Meginbir said.

Crack’d YYC’s Monte Cristo sandwich, garnished with a whiskey-infused pickle slice. The egg-based food truck launches in early April.

Crack’d YYC dishes unveiled so far include a soft-boiled egg stuffed savoury muffin with aged cheddar, herbs, housemade chorizo, topped with a red pepper and tomato relish. Another dish will include a breaded, deep-fried soft-boiled egg cut open and topped with tomato and red pepper relish with avocado aioli.

For lunch, patrons can try their restaurant-quality spin on the Monte Cristo sandwich, enhanced with smoked speck ham and garnished with a whiskey-infused pickle slice.

For Henkel, his (omelette) recipe for success as a chef is, simply, to cook from the heart.

“If you put the heart and the soul into the food, generally, it’s going to come out great,” he shared.

Crack’d YYC will be holding a media launch event March 23, with an early April public launch. Find them downtown as early as April 3 (weather permitting.) Follow them on Facebook and on Instagram @crackdyyc. Catch Devil’s Head Coffee at their own tasting event during the Outdoor Adventure & Travel Show March 24 and 25. Order online, at the Crack’d YYC food truck or at these stockists. Follow them on Facebook and on Instagram @devils_head_coffee. Find The Commons Calgary on Instagram @thecommonsyyc.