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 For a beautiful backdrop to your celebration, look no further than Joe Muer Seafood, Andiamo, or Birmingham Pub. Our restaurants ofer the perfect experience for graduations, birthday parties, bar and bat mitzvahs, corporate events, and more. Let our team of professionals create a personalized, memorable experience for you and your guests. ANDIAMO BLOOMFIELD With a dedicated private dining team and several special amenities, your guests will experience the best. We can accommodate parties of up to 150 guests. 6676 Telegraph Rd., Bloomfield Hills, MI 48301 Contact Us to Plan Your Event: 248-865-9300 andiamoitalia.com | @andiamoitalia JOE MUER BLOOMFIELD Experience our unique event spaces with both semi-private and fully private rooms with flexible floorplans. We’ll tailor your celebration to the needs of your guests. 39475 Woodward Ave., Bloomfield Hills, MI 48304 Reserve the Room of Your Dreams: 248-792-9609 joemuer.com | @joemuerseafood BIRMINGHAM PUB Filled with natural light and a historic fireplace, our private dining space provides a unique flair to any occasion. 555 S. Old Woodward, Birmingham, MI 48009 Celebrate With Us: 248-885-8108 thebirminghampub.com | @thebirminghampub CELEBRATE IN Style VICARIRESTAURANTS.COM