From an Urban Garden to a Vegan Food Truck and a Community Movement

When David Corboy launched Sugarloaf Gardens out of his South Denver backyard to take produce to farmers markets, he didn't imagine it would lead to a food truck. And he definitely didn't expect it to become a regular fixture at the State Capitol, serving vegan fare like smash burgers and al pastor tortas while gathering signatures for affordable housing, transit reform, and other community causes. But that's exactly where life steered him.

Picture this: a South Denver backyard transformed into a lush urban farm, bursting with 35 garden beds producing peppers, tomatoes, kale, leafy greens, and microgreens. This was Sugarloaf Gardens, Corboy's first entrepreneurial venture into the world of food.

"About five years ago, we converted my entire backyard to all growable spaces. We were going to farmers markets and selling whatever produce we were growing. And then, we were donating a lot of produce to Denver community fridges. But, it wasn't sustainable," Corboy explains. Although the garden project was well received by the community, the workload became overwhelming. "I was waking up at like 4 a.m. on market days to do garden work, then heading to the market by 6 a.m. to set up. And I was like, I can't do this."

Even though the project wasn't sustainable, it acted as a catalyst and sparked a number of unexpected opportunities. "I started a subreddit called Denver Garden Exchange. It was basically for home gardeners along the Front Range. If you're a home gardener, you could go on there and say, 'Hey, I've got ten pounds of tomatoes. I'm in Lakewood. Who wants to trade?' says Corboy.

At the time, it was just a fun side project. But eventually, the garden and the need for a more sustainable outlet for fresh produce became the driving force behind launching a food truck.

"I started the truck as a way to take the produce from the urban garden and throw it straight on the truck," he explains. "I'm vegan and I believe we need more people eating plant-based food. This was a way to make it more accessible for people."
Corboy launched the food truck, Alpine Eatery, in June 2020 with a focus on healthy, locally sourced grain bowls. While he had amassed over a decade of experience working in restaurants, almost all of it was in the front of house. He'd been a dishwasher, bartender, and even assistant manager at a fine dining establishment. But when it came to the kitchen, he had zero professional experience. So, he knew from the start he needed help. "I hired a chef, Zach Solar, to help bring the food to life. We worked together for about a year and a half before he left the industry to become a firefighter, which I love for him," Corboy says.

After Solar's departure, Corboy decided to close the truck. What followed was a strategic pivot.

"I worked at Watercourse while the truck was closed and just tried to get my chops up and learn everything I could," he explains. "Honestly, it was really nice because I had a great sous chef who was wildly helpful. I immediately hopped on the line and started learning the motions of the kitchen. I was figuring out how to incorporate different ingredients, learning new tricks. I was also writing a menu, talking with the sous chef, and running ideas by him. It was super helpful."

Armed with real kitchen chops, Corboy reopened the truck this March with a reimagined menu. Gone were the grain bowls and and health-focused vegan fare of the original Alpine Eatery concept. In their place: plant-based comfort food designed to appeal to vegans and meat eaters alike.

"The food was great before, but the concept just didn't land. It wasn't commercially viable," Corboy admits. "Vegans don't pay my bills. Omnivores and carnivores do. I had to start thinking about what people actually wanted to eat."

The new menu includes items like a double-stacked vegan smash burger, chopped cheese, a soy curl al pastor torta with housemade salsas and crema, and a late-night style kebab. All vegan, but designed to satisfy everyone. Although a couple of grain bowls found their way back on the menu, the shift in focus is intentional.

"I wanted the food to feel familiar, approachable, and indulgent," he says. "I still care about local sourcing and nutrition, but now I lead with flavor."

"For the smash burger, I use Beyond Meat patties and smash the Jesus out of them," Corboy says. "Grill some onions, add housemade burger sauce, and melt some coconut and pea protein-based cheese that melts perfectly. It hits."
As for the al pastor torta, it's a bold, messy, flavor bomb. "I marinate soy curls in a housemade al pastor marinade, add green salsa and chipotle crema, and serve it on big, beautiful bolillo bread. It's messy and amazing."

Corboy sources his buns from a tortilleria on Federal Boulevard, the same place he gets his bolillos for the torta. And while he's had to simplify things since going solo his long-term vision is to ramp up local sourcing using his existing relationships with farms and distributors.

But food is only part of the mission. For Corboy, Alpine Eatery is as much about community impact as it is about what's served out the window. "Every Tuesday through Friday, I'm parked at the Capitol," he says. "Not just because it's a great lunch crowd, but because I'm collecting signatures for petitions I care about."

Those include proposals for universal healthcare in Colorado, a tram line through Lakewood, and a ban on corporate ownership of single-family homes. His activism is deeply tied to his identity as both a small business owner and Lakewood resident. "I want people to know that when they buy food from me, they're supporting more than a food truck. They're backing local farmers, local vendors, and civic engagement. They're helping a rising tide."

He often hands out food to the city's unhoused residents and even offers discounts discounts to customers who participate in civic life. "When I decided to reopen, I made it a point for the truck to be a community project," he adds.

"I love this city. I grew up here. I want Alpine Eatery to be more than just a place to grab lunch. I want it to be something that contributes to a better Denver," he says. "If you are doing well, I am doing well. That is what I believe. Let us lift each other up."

For now, Corboy is holding down a steady weekly schedule: lunch Tuesday through Fridays at the Capitol, Thursday evenings at Ballmer Peak Distillery, and Friday evenings at Old 121 Brewhouse. He posts his rotating schedule on Instagram @alpineeateryfoodtruck.