Babes Ride Out East Coast Menus x Meet Re-Connect Foods and FosterBuilt Coffee

We are stoked to welcome Re-Connect Foods and Fosterbuilt Coffee to Babes Ride Out East Coast 2024! Re-Connect Foods We do our best to ensure there is "something" that everyone likes / can eat! If none of this sounds good, no sweat. You can bring in your own food + there are restaurants in town (but expect a serious wait time). We are extremely grateful to have both vendors on site to host and serve you amazing food and coffee all weekend! 


Chef Cruz is a multi-faceted culinary genius with a passion for utilizing only high-quality, local ingredients in every dish.

Known for his innovative interpretations of farm-to-table fare, Chef Cruz’s success is fueled by an impressive background and education in Culinary Arts and Applied Food Studies from the Culinary Institute of America.

Born and raised in Poughkeepsie, New York, Chef Cruz finds creative ways to infuse urban adventure with wholesome, natural elements. As the son of two hard-working immigrants, including a mother who shares the same passion for cooking, Cruz’s diligent life in the kitchen began very early on. After years of training in the industry, he turned his passion into a career that connects the community to healthy and delicious food creations that will enhance the quality of life.

Chef Cruz’s goal is to educate his community on the nutritious alternatives that exist, while supporting local farms and small businesses. He also values the personal experience he provides and loves to connect with others on a one-on-one basis.

We truly are what we eat, and there is no better feeling than knowing where your food comes from.




Hi. I’m Mark Foster. I started FosterBuilt Coffee in 2012 in the Catskill Mountains of New York. I live between Bovina, New York, and Detroit, Michigan.
The perfect cup of coffee has always been a subjective conversation. For me, it all started with perfecting cappuccinos for house guests when I first moved up to the Catskills. I found that sourcing fresh beans nearby was difficult. After researching home-roasting, I ordered some beans from Sweet Maria's online and started experimenting with a countertop roaster. The yield was so small that I could barely serve my friends, but I was hooked. Despite the fact that it smoked out the whole kitchen, I learned in those one-pound roasts to listen for the crackling sound precisely when it went from a medium to a medium-dark. With an eye for expansion, I found a kit to convert an old barbecue into a coffee roaster with a rotisserie and a metal basket inside. Productivity went up to 12 lbs per roast. Word got out and I was able to supply local stores, but it was still nonstop roasting. Finally, with the junkyard barbecue as my prototype, I built a 40 lb roaster from a 55 gallon drum and an old horse-racing carriage which I still use today. (See the video) Restaurants and shops order 10 to 20 lbs at a time, so I'm able to knock out 2 or 3 orders in a single roast and have it on their shelves the next day. Come for a visit and see the whole backyard operation. We'd love to have you by.