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Guests at the Lavender Haze mobile kitchen
Fresh tacos and elote made by Lavender Haze Mobile

Truck + food: Joe Reeves / Iron Video Production

Madison, WisconsinHospitality / in motion

The kitchen arrives.The party starts.

A fully equipped mobile kitchen, a dedicated cold-service truck, and open-air tables built for wherever the day takes you.

Bring us inFind the truck
WeddingsWorkplace lunchOpen TableMarketsFestivalsPrivate eventsMobile barWeddingsWorkplace lunchOpen TableMarketsFestivalsPrivate eventsMobile bar

The Lavender Haze difference

Food that can go somewhere.

From a workplace lunch to a field full of festivalgoers, we bring the kitchen to the occasion. Food starts in our commercial kitchen and finishes on site, with service planned around your space and your guests.

Choose the move.

Four ways to bring Lavender Haze into the day. Each has its own rhythm; every one begins with the site and the people.

01

Weddings

Cocktail hour, dinner, dessert, or the late-night window.

View02

Work + events

Hosted lunches, company celebrations, client gatherings, and private parties.

View03

The Open Table

Our handmade tables placed in backyards, parks, fields, and unexpected rooms.

View04

Markets + festivals

The public side of Lavender Haze, served at the window.

View
Lavender Haze chefs cooking inside the mobile kitchenJoe Reeves / Iron Video Production

Not a kitchen prop

We cook in it.

Twenty-eight feet of real cooking equipment lets the team handle heat, timing, finishing, and service on the property. The silver truck carries the cold side: grazing, sweets, chilled food, and beverage service.

Meet the fleet

One team / two mobile platforms

Hot meets cold.

Platform 01 / 28 feetThe mobile kitchen

Stove, oven, fryer, hood, refrigeration, prep space, and the team needed to finish food where guests can see it.

  • Live cooking
  • High volume
  • Event service
Platform 02 / 20 feetThe cold truck

Commercial coolers and a freezer for grazing, dessert, chilled menus, beverage service, and the supporting pieces around a larger event.

  • Cold service
  • Sweet service
  • Alfred Mixology

The public side

Come hungry.

Markets and festivals are where new dishes get louder. Check the route, bring a friend, and meet us at the window.

See the next stop
Market-day elote bowl served by Lavender Haze MobileJoe Reeves / Iron Video Production
“A hidden gem. The food smelled amazing—but the drinks, OMG. Hibiscus lemonade done right.”
Emily G. / Madison Foodie Group

Where do we pull in?

Tell us the date, place, headcount, and what you want people to remember.

Start the event brief