90 ◆ WEDDINGS H A R T F O R D M A G A Z I N E ◆ J A N U A R Y 2 0 1 8

have? Do the guests just go to thetruck and place their order?” Or isthe food that is being cooked on siteset up on tables for staff to hand outto guests? Goldstein said that thislatter, somewhat more formalapproach tends to be more organizedand prevents a line building up at atruck’s window.

Heather Riedl, co-founder ofMercado Food Truck, says peopleoften assume they can get anythingout of a food truck. But, she says,“When you’re rolling up to a farmserving 200 guests, there are certainrestrictions to what you can do.There’s only so much running waterand electricity you can use. It’s aninteresting game of Tetris where youdo have a full-service kitchen butthere are still limitations.”

Sarah Taggart, creative director ofA Polished Plan, aSouthington-based wedding andevent group, advises that whileoffering many options can bethrilling for guests, it is not simple or

inexpensive. “Trucks bring justenough food for the amount of peoplethey’re told to serve. If you’re havinga party and you have three differentfood trucks with pizza, lobster rollsand fried chicken, you have toassume all 100 people will want tosample all of the trucks.”

Despite some of these challenges,Goldstein says food trucks haveevolved into full-scale catering, sohiring them has become much morepopular and also a more seamlessprocess. “We’re asked to do things forclients that 10 years ago would havebeen extremely difficult. I wouldn’tsay it’s easy, but it’s much moremanageable. I think that the catering[from] food trucks is at a totallydifferent, very sophisticated level.”

Riedl has witnessed evolution offood trucks from carnival fare to full,gourmet catering. “There is amisconception that food trucks areonly burgers and hot dogs. On the flipside, it’s a really fun way to feedguests at wedding.”

Roth says what she liked aboutworking with food trucks for herwedding was “that you work directlywith the owners and chefs. It’s veryeasy and customizable. We happenedto have a fair number of vegetarians,pescatarians and vegans, and wewere able to accommodateeverybody.”

Riedl notes that food trucks offerflexibility in catering packages, aswell as specific food options. “We’re acreative group of people so it’s fun toplay around. I like it because we’rereally working with our guests tofigure out what they like and form arelationship with them to make theirday special.”

Cohn adds, “A lot of times, I’ll get acouple who have no idea what theywant. We can not only help themdesign a menu that works for theirtastes, but also find the right venue toaccommodate their guests.”

For a list of Connecticut-based foodtrucks, go to ctfoodtrucks.com.

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