42 | APRIL 27 • 2023 

guest count and prepare the 
food in a short time. They’ll 
also want to see how the food is 
presented, and address the more 
mundane, such as if the truck’s 
power needs and the venue are 
a match. 
“
A food truck, because it’s 
mobile, runs off generators, 
which can sometimes be loud 
and affect the party. People 
should do their homework and 
see how each truck is operating 
to feed their guests the best,
” 
he advises. He suggests trying 
a truck’s food at a public venue 
before booking and also consid-
ering who will serve and who 
will clean up — some people 
hire a bartending company to 
handle those details, he notes. 

Sasson provides 
a variety of items so 
customers can brain-
storm and choose 
the limited menu 
they think will fit 
their guests best. “We can cook 
anything that they are request-
ing,
” he says. “Sometimes we’re 
stretching out the menu as 
far as appetizers and desserts 
along with signature items, but 
the point is that everything is 
customizable per the client’s 
request for that specific event.
” 
The most requested item is 
chicken schnitzel, with vegan 
falafel and cauliflower pitas also 
popular, he says. 
Part of the thrill for guests 
is lining up at the window to 
order. It’s a faster process than 
at a public event because no 
money is exchanged. “That’s 
part of the food truck experi-
ence, to interact with the food 
truck, come to the food truck 

and get their food as fast as pos-
sible,
” he says. 

CHEF CARI’S KOSHER 
FOOD TRUCK
Chef Cari Herskovitz-
Rosenbloom’s kosher food 
truck was the only one of its 
kind in the Midwest, let alone 
Detroit, when she started it 
up back in the fall of 2016. “It 
wasn’t really mainstream,
” she 
explains. She and her husband, 
Yisroel Rosenbloom, had the 
food truck custom built to their 
needs. They’re still using it 
today, in addition to providing 
food for large-scale weddings, 
bar and bat mitzvahs, baby 
namings and more through a 
catering division. 
“It’s fun,
” she says of the food 
truck phenomenon. “It’s a fun, 
creative way to feed your guests 
multiple choices instead of one 
plated dinner.
” 
Having food trucks at 

spring, summer or fall events 
as opposed to a full-service, 
catered menu can be a way for 
hosts to keep costs down. Still, 
hosts need to think about the 
big picture and also take into 
account table rentals, linens, 
chairs and servers as well, she 
says, to see what’s ultimately 
right for them. 
In terms of food, her most 
popular menu is Israeli food, 
including falafel and shawarma 
served different ways. Most 
people pick the Israeli menu 
because it can feed a wide vari-
ety of guests. “It’s all kosher, 
and if someone’s vegan or glu-
ten-free or dairy-free, the Israeli 
menu is accommodating,
” she 
explains. 
Customers also sometimes 
elect to do custom takeover 
menus, she says. And for those 
who may worry about dropping 
hand-held delicacies on their 

continued on page 44

COURTESY TAL SASSON

The Pita Post owner Tal 
Sasson standing by his 
truck with co-worker 
Imri Warfman

continued from page 40

Crispy falafel in a pita 
from The Pita Post

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