For the bride and groom planning their dream wedding on a modest budget here are our four rules which add value without sacrificing style.
Think Slow Food Movement marries Locavore!! Now add Mobile to that concept and you have a recipe for savory fun with delicious savings.
Work with the season, don’t fight it! Embrace the bounty of the season, whether its food or flowers – buy in-season to get more bang for your buck. Whether it’s salmon or zucchinis, the price is based on supply and demand.
Buy Local – save money and reduce your carbon footprint. This is a no-brainer, but the budget goes quickly off the track when the hydrangeas or lobsters have to be airlifted from Chile or Australia.
(The concept of in-season and local has a name – Locavores: they eat from their foodshed.
It’s easy on the planet and on your budget.)
Push the envelope – think outside the box. Think of the wedding as four separate events: Pre-Wedding, Wedding, Reception, and Day After. Instead of a re-run of the Wedding Reception format – consider doing something unique – something other than a sit-down, plated dinner for the Rehearsal
Dinner and the Morning After events.
Rule # 4
Be Authentic – dare to be your awesome self. Celebrate your cultural backgrounds, your regional roots, or acknowledge the passions of the bride and groom.
Now here’s the creative part –combine those 4 rules and Wahllah -- the Mobile Food Truck movement is the result!
Mobile Food is a fun and interesting way to express your unique taste and spunkiness at the pre-wedding gathering, rehearsal dinner or the post wedding brunch.
If you are thinking Taco Truck – you’re limiting you options. Not that there’s anything wrong with Taco Trucks, we love them and we’ll be enjoying the Taco Truck Challenge. Mobile Food choices are virtually unlimited in the Puget Sound Area. Chose from Curry Trucks, Dante’s Inferno hotdog cart, Paella Truck, Falafel Trucks, BBQue Wagons, BBQue or Fresh Shucked Oysters Carts, Oven-Fired Pizzas, or Crepe Trucks, just to name a few.
Still not convinced? Work with us here. Imagine this: It’s the day before the wedding, your friends and family are athering in a sun-dappled courtyard, with wisteria blossoms draping over the arbor, birds are singing in the trees, and the seductive aroma of saffron and spices from a huge paella pan mingles with the laughter and greetings of friends reconnecting with each other.
The paella takes about an hour, leaving the bride and groom time to leisurely drift about the patio welcoming each guest, while enjoying tapas and sipping sherry pairings. (disclaimer: ok the
jamon and marcona almonds aren’t local.)
As the evening settles in and the air cools the party moves inside to savor the paella served family style at long tables. Azafron Catering’s Ben Hodgetts and his happy helpers provide a unique culinary
experience that will delight the senses and the palate.
The bonhomie is extended and heightened by the arrival of Street Treats, another local street food vendor who has transformed the ice cream truck into a gourmet experience. Your guests can build their own ice cream cookie sandwich or ice cream float for dessert.
Maybe paella is a little too spicy and adventurous for your taste. There’s wood-fired pizza, baked in the patio by Veraci Pizza. Your guests can choose their pizza toppings while Marshall Jett and his team bake the pizzas right there in the patio in their mobile wood-fired oven. The tantalizing aromas of
pizzas cooking fill the air while your guests sip wine and nibble on platters of capraese.
For the Morning-after-the-Wedding event you could choose the Crepe Cart which uses mobile griddles to cook up savory or sweet crepes to order for your guests while they exchange email addresses, find their lost and found items, and generally lengthen the goodbyes. Or it choose a Burger truck or Navajo Taco truck for brunch at a beach park.
Let’s give a shout out to Skillet Street Food for their audacious efforts in securing the necessary permits and pioneering the way for the Mobile Food movement to flourish in Seattle.
Slow Food Movement’s mission: GOOD a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture; CLEAN food production and consumption that does not harm the environment, animal welfare or our health; FAIR accessible prices for consumers and fair conditions
and pay for small- scale producers.