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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