90 WEDDINGS HARTFORD MAGAZINE JANUARY2018kellymvaughan.com › wp-content › uploads › 2018 ›...
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90 ◆ WEDDINGS HARTFORD MAGAZINE ◆ JANUARY 2018 have? Do the guests just go to the truck and place their order?” Or is the food that is being cooked on site set up on tables for staff to hand out to guests? Goldstein said that this latter, somewhat more formal approach tends to be more organized and prevents a line building up at a truck’s window. Heather Riedl, co-founder of Mercado Food Truck, says people often assume they can get anything out of a food truck. But, she says, “When you’re rolling up to a farm serving 200 guests, there are certain restrictions to what you can do. There’s only so much running water and electricity you can use. It’s an interesting game of Tetris where you do have a full-service kitchen but there are still limitations.” Sarah Taggart, creative director of A Polished Plan, a Southington-based wedding and event group, advises that while offering many options can be thrilling for guests, it is not simple or inexpensive. “Trucks bring just enough food for the amount of people they’re told to serve. If you’re having a party and you have three different food trucks with pizza, lobster rolls and fried chicken, you have to assume all 100 people will want to sample all of the trucks.” Despite some of these challenges, Goldstein says food trucks have evolved into full-scale catering, so hiring them has become much more popular and also a more seamless process. “We’re asked to do things for clients that 10 years ago would have been extremely difficult. I wouldn’t say it’s easy, but it’s much more manageable. I think that the catering [from] food trucks is at a totally different, very sophisticated level.” Riedl has witnessed evolution of food trucks from carnival fare to full, gourmet catering. “There is a misconception that food trucks are only burgers and hot dogs. On the flip side, it’s a really fun way to feed guests at wedding.” Roth says what she liked about working with food trucks for her wedding was “that you work directly with the owners and chefs. It’s very easy and customizable. We happened to have a fair number of vegetarians, pescatarians and vegans, and we were able to accommodate everybody.” Riedl notes that food trucks offer flexibility in catering packages, as well as specific food options. “We’re a creative group of people so it’s fun to play around. I like it because we’re really working with our guests to figure out what they like and form a relationship with them to make their day special.” Cohn adds, “A lot of times, I’ll get a couple who have no idea what they want. We can not only help them design a menu that works for their tastes, but also find the right venue to accommodate their guests.” For a list of Connecticut-based food trucks, go to ctfoodtrucks.com. We Will Make Your Special Day Spectacular! A classically elegant ballroom in an historic property with five star cuisine. Let our team of experts handle your special day with the exclusivity that it demands! 1 Nod Road, Avon • 860-404-5951 www.thenorthhouse.com
Transcript of 90 WEDDINGS HARTFORD MAGAZINE JANUARY2018kellymvaughan.com › wp-content › uploads › 2018 ›...
90 ◆ WEDDINGS H A R T F O R D M A G A Z I N E ◆ J A N U A R Y 2 0 1 8
have? Do the guests just go to thetruck and place their order?” Or isthe food that is being cooked on siteset up on tables for staff to hand outto guests? Goldstein said that thislatter, somewhat more formalapproach tends to be more organizedand prevents a line building up at atruck’s window.
Heather Riedl, co-founder ofMercado Food Truck, says peopleoften assume they can get anythingout of a food truck. But, she says,“When you’re rolling up to a farmserving 200 guests, there are certainrestrictions to what you can do.There’s only so much running waterand electricity you can use. It’s aninteresting game of Tetris where youdo have a full-service kitchen butthere are still limitations.”
Sarah Taggart, creative director ofA Polished Plan, aSouthington-based wedding andevent group, advises that whileoffering many options can bethrilling for guests, it is not simple or
inexpensive. “Trucks bring justenough food for the amount of peoplethey’re told to serve. If you’re havinga party and you have three differentfood trucks with pizza, lobster rollsand fried chicken, you have toassume all 100 people will want tosample all of the trucks.”
Despite some of these challenges,Goldstein says food trucks haveevolved into full-scale catering, sohiring them has become much morepopular and also a more seamlessprocess. “We’re asked to do things forclients that 10 years ago would havebeen extremely difficult. I wouldn’tsay it’s easy, but it’s much moremanageable. I think that the catering[from] food trucks is at a totallydifferent, very sophisticated level.”
Riedl has witnessed evolution offood trucks from carnival fare to full,gourmet catering. “There is amisconception that food trucks areonly burgers and hot dogs. On the flipside, it’s a really fun way to feedguests at wedding.”
Roth says what she liked aboutworking with food trucks for herwedding was “that you work directlywith the owners and chefs. It’s veryeasy and customizable. We happenedto have a fair number of vegetarians,pescatarians and vegans, and wewere able to accommodateeverybody.”
Riedl notes that food trucks offerflexibility in catering packages, aswell as specific food options. “We’re acreative group of people so it’s fun toplay around. I like it because we’rereally working with our guests tofigure out what they like and form arelationship with them to make theirday special.”
Cohn adds, “A lot of times, I’ll get acouple who have no idea what theywant. We can not only help themdesign a menu that works for theirtastes, but also find the right venue toaccommodate their guests.”
For a list of Connecticut-based foodtrucks, go to ctfoodtrucks.com.
We Will Make Your Special Day Spectacular!A classically elegant ballroom in an historic property with five star cuisine.
Let our team of experts handle your special day with the exclusivity that it demands!
1 Nod Road, Avon • 860-404-5951
www.thenorthhouse.com
