FIRESIDE CAFE TUCSON FULL
At family gatherings, the table was so full of food that there was not room there to sit and eat. She was well-known for being a good cook even of the wild game, fish, and anything else that Bud hunted or caught and brought home. Mildred's home was always open to friends and family, and she always made sure there was plenty of hot coffee and good food available.
They made their home in Orange County, California, for a time, and moved to Bud's hometown of Diagonal, Iowa, where they raised 4 children. "Bud" Beymer were married in Troy, Kansas.
Navy Ammunition's Depot in Hastings, NE, during WWII. She worked in a drug store in Randolph, Ia, and had a war service appointment at the the U.S. She graduated from high school in Hamburg, Iowa, in 1940. She was the first of 10 children born to Worley and Josephine (Kellison) Cole. She passed away on December 27, 2013, at Clearview Home in Mt. For more information, follow FireTruck Pizza Company and FireTruck Brewing Company on Facebook.Mildred Beymer Mildred Irene Cole Beymer was born in Atchison County, Missouri, on September 16, 1922. Stay tuned for the official hours of operation as we creep closer to the Grand Opening on Wednesday, January 4.įireTruck Pizza Company is located at 800 N. The pizza joint is currently serving pies now during its soft opening (hours may vary). on Monday - Friday, which includes an 18-inch Margherita pizza and a pint of beer for $25. They've also got a Happy Hour from 3 - 5 p.m. Photo courtesy of FireTruck Brewing Company on Facebook
Caesar - chopped Romaine lettuce and garlicky croutons, tossed in a creamy Caesar dressing, finished with shaved parmesan and ground black pepper. Antipasto - artichoke hearts, olive medley, pepperoni, pepperoncini, mozzarella, roasted tomatoes, and red roasted peppers. Southwest - greens, roasted tomatoes, onions, roasted corn, peppers, cotija cheese, bread strips, and a cilantro lime vinaigrette. The Caprese - arugula, roasted tomatoes, basil, mozzarella, and finished with fig and balsamic drizzle. Choice of Margherita, Italiano, Garden of Eatin', and Feeling Cheesy served with your choice of dipping sauces: marinara, alfredo, and pesto. The Figgy Goat - brushed with olive oil, roasted garlic, topped with fig jam, caramelized onions, and goat cheese finished with a balsamic drizzle and arugula. Hook & Ladder BBQ - FireTruck barbecue sauce, pulled pork, smoked cheddar, roasted corn, green onions, and a jalapeño ranch drizzle. Elote - alfredo sauce, roasted corn, cotija cheese, cilantro lime crema, green onions, and dusted with chili powder. Chicken Alfredo - alfredo sauce, mozzarella, chicken, bacon, garlic, roasted tomatoes, artisan cheese blend, and pesto drizzle. Paramedic - marinara, sausage, pepperoni, bacon, meatballs, pulled pork, and mozzarella. Garden of Eatin' - pesto, roasted tomatoes, green peppers, mushrooms, onions, artichokes, mozzarella, and artisan cheese blend. Feeling Cheesy - alfredo, ricotta, mozzarella, smoked cheddar, garlic, and olive oil. Buffalo Blue Chicken - creamy Buffalo sauce, shredded chicken, mozzarella, artisan cheese blend, bleu cheese crumbles, green onions, and traditional Buffalo sauce. Italiano - marinara, sausage, pepperoni, green peppers, mushrooms, onions, mozzarella, artisan cheese blend, and arugula. Margherita - red sauce, mozzarella, basil, olive oil, and artisan cheese blend. Signature Wood Fired Pies (18-inch dough) FireTruck Pizza Company Menu Fire Starters The building's brand-new mesquite-burning brick oven will be cranking out all of its new pizza recipes (18-inch pies), including a "two slice and beverage" deal for $12 (upgrade to a beer for an extra $3).
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