Tell us what you’re planning.
Wedding, workplace lunch, company celebration, festival, private party, or open-air dinner—we build the truck, menu, staffing, and service plan around your event. Send the basics below and we’ll reply within one business day with availability and next steps.
Bring the kitchen to your event.
Two trucks, a full chef team, and a menu built for your guest count—at weddings, festivals, company events, private celebrations, and open-air dinners across Southern Wisconsin and beyond by request.
Five ways we show up.
Weddings
Cocktail hour, the full dinner, late-night service, or all three. More than 250 weddings since 2021 taught us when the window should open, how quickly a line must move, and how to keep dinner feeling like hospitality—not concession service.
Events & Corporate
Workplace lunches, all-hands meetings, client visits, launch parties, and summer celebrations. One truck or both, at your office or a venue.
Open-Air Dinners
A chef-led private restaurant without walls: custom menu, styled table, full setup, service, and breakdown.
Festivals & Public Events
High-volume service built for the crowd, schedule, and throughput your event requires.
Private Celebrations
Graduations, birthdays, anniversaries, and backyard gatherings. If there is a safe place to park and serve, we will help you imagine what is possible.
Two trucks, built for different jobs.
Hot Kitchen Truck — 28’ × 8’. Vented hood, stove, oven and fryer. Live cooking for full meal service, late-night menus and high-volume events. Runs on its own onboard generator — fully self-contained, no outside power needed.
Cold Service Truck — 20’ × 8’. Grazing installations, desserts, ice cream, and full beverage and mocktail service. Built for venues, schools and open-air settings where an open flame isn’t an option. Runs off its own small portable generator.
Both are fully licensed and insured, with certificates and additional insured available on request.
There’s no event menu on this page, on purpose.
For weddings, company events, festivals, private parties, and open-air dinners, every menu is built around the guest count, venue, season, dietary needs, and kind of service you want. A late-night wedding menu and a 400-person festival are different hospitality problems; one fixed list does not solve both well.
Nearly everything is made in our kitchen, including the salsas, dressings, shrubs, breads, desserts, and ice cream.
What it costs.
Because menus and service formats are custom, we quote after we know your date, guest count, location, and service style. Your proposal separates the food, staffing, travel, rentals, and optional additions so you can see what shapes the total.
Send the basics above. We’ll reply within one business day with availability, the questions that matter, and a useful starting range—not a mystery estimate.