44 | APRIL 27 • 2023 

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dresses, there’s even a bowl option, which 
they eat with a fork. Still, many choose to 
chance it. “You gotta hunch over, lean for-
ward and go for it,
” she says. 
Herskovitz-Rosenbloom says she’s seen 
food truck demand increase over the past 
five years. “It’s much more common now 
at bar and bat mitzvahs, a little more casual 
events. I wouldn’t say too many black-tie 
weddings that we cater are with a food 
truck,
” she says. “That doesn’t mean it 
doesn’t happen; it’s just 
a bit more on the casual 
side. When you’re bring-
ing a food truck to serve 
food to your guests at a 
wedding, I’
d usually take 
the tone of a more casual 
event.
”
Given pricing volatil-
ity and the nature of the 
industry, she doesn’t book 
more than six months 
ahead. “I don’t want to 
have to change pricing or anything on a 
customer a year and a half after we made 
the contract, so we recommend booking six 
months or less in advance,
” she says.

DREAM MACHINE
Scott Moloney, who runs two “Dream 
Machine” dessert trucks, has spent the last 
12 years bringing desserts to bar and bat 
mitzvahs, graduation parties, weddings 
and food truck rallies. He’s also got a store, 

his third, opening in 
Grosse Pointe Woods 
that will have a dedicat-
ed space for events. 
For bar and bat mitzvahs, his most 
popular offering is a scoop-on-site sundae 
bar with three flavors of ice cream and the 
option for 10. Bar and bat mitz-
vah guests of honor also have the 
option to design their own ice 
cream flavor. “It’s something that’s 
different. Everyone wants to do 
something that’s a little different 
to make their bar or bat mitzvah 

unique, and that’s a way they can do it,
” he 
says. Some bar and bat mitzvah families 
also choose to have custom pints as give-
aways, he adds. 
Moloney, who traded in a career in bank-
ing to pursue his dream of opening an ice 
cream store, says setup is no problem for his 
trucks. “We don’t rely on 
electricity. We use insulat-
ed buckets to hold the ice 
cream — we’re very easy to 
work with.
”
For weddings, some 
hosts elect to serve “boozy 
ice cream” including 
white chocolate with a 
Chambord raspberry 
liqueur ribbon and shaved 
chocolate, or peach bour-
bon in the summer. “We 
almost always have a 
request for salted caramel 
for weddings,
” he says. 
Some weddings his trucks travel to have 
even come out of relationships that started 
with first dates at his shops. “They come 
back to tell us after they hired us that one 
of the reasons they wanted us there is that 
it’s where they had their first date.
” 

LEFT: Chef Cari in her Southfield Chinese restaurant, Wok In, Cari Out.
ABOVE: Chef Cari in her “The Fish Bowl” food truck. 

JOHN HARDWICK

JOHN HARDWICK

COURTESY SCOTT MOLONEY

Scott 
Moloney

The bright purple Dream 
Machine truck dispenses 
custom flavors of ice cream.

