Stone Soup Traveling Kitchen
We specialize in large event vending, concessions and catering.
Inquire for more specifics on our black tie catering menus, drop off menus, food trailer menus, large event crew menus, and our ability to build an on-site event kitchen and commissary for very large multiple-day events like crew feeds. We have large commercial mobile cooking equipment setup on propane plus access to real rentals via our partners too. Also, we have a food trailer and lots of other equipment to utilize for high quality on-site cooking.
daily food trailer specials
Paninis
$ 10
Crepes
$9
Soups
$5-9
concession menu
We try to change our menu based on the season, availability and the keeping quality value for the customer.
Below are somethings we often offer.
*Prices listed below may not be exact and do not include sales tax or tip.
Paninis
Grilled Fra’Mani Ham and Aged Provolove Cheese and Carmelized Onions on Sliced Sourdough
Caprese Panini ~ Fresh Mozzarella, Basil, Tomato on Challah Bread
(Vegan Cheese and/or Gluten Free Bread Available, +$1 or +$2 for both)
$ 10
Crepes
Fra’Mani Ham’N Cheese Crepe
Rotating Veggie and Cheese Crepe
Baseball Bat ~ Fresh Peanut Butter & Homemade Jelly
(Gluten free batter available and vegan cheese availabe +1 each).
$9
Soups
Soups change often based on what’s available.
Cream of tomatoe and basil
Lentil soup
Daily soup special
Cup or Bowl.
Bowl come with a piece of pressed garilic rubbed toast.
$5-9
Seasonal Salads
Salads change based on what’s availalbe.
Insert good salad example here.
+$2 to add pressed chicken
$ 10
Coffee & Tea
We use different coffee roasters for our drip coffee machine as we figure out what will be best for us.
We try to carry high quality and semi local tea brands.
$ 3
Waters and Drinks
Water bottles and soda waters
$2
Pastries when available
Homemade or local bakedry pastries
$4
location & schedule
Check the map for our food trucks current location and the dates below for scheduled location dates
about us
This simple story below always helped me feel inspired and grateful throughout my travels and career. I hope it can do the same for you!
The story of Stone Soup, or something similar, is prevalent in many cultures around the world. It goes roughly something like this:
A group of hungry travelers come upon a village and no one is willing to share their food with them.
So they put a river stone in a large pot, fill the pot with water, and started cooking it. The villagers couldn’t help but be curious about this “stone soup” they were preparing. Of which the strangers were generously offering to share with everyone once it was done.
The travelers assured them it would be the best soup they have ever had, but, might be even better if everyone contributed one simple vegetable or humble item from their kitchens as well.
The story ends with the travelers feeding the whole village and themselves from everyone’s humble efforts and supplies
. There is many ways to interpret these stories but I like to think that one hungry or motivated stranger can actually end up motivating, inspiring, and feeding everyone with small collective efforts and inputs.
I consider high quality products, service, genuine care, integrity, customer value and connection to be the cornerstone of everything we strive for and exemplified by the story aboeve.
Hello, I'm Chef Anthony Pando
Meet the chef and mastermind
Tony Pando started his cooking career and in a small Italian restaurant in Santa Barbara on State Street while attending general education and culinary classes at his the local city college. Inspired by tales of far-off adventures in the culinary field and the varied experiences he had already collected; he decided to the Le Cordon Bleu accredited Culinary School in Portland Oregon to pursue a career he would feel passionate about. From Portland his travels took him to interning then working at big resort in Sunriver Oregon, where he would cook his way through the main lodge’s kitchen, plus learn a lot in their banquets department. He spent time working at different nice restaurants all over Bend Oregon before moving back to California to be closer to his brother in Oakland. Grateful for the many opportunities that helped him grow; like working as the main catering production chef for Choice Catering, working as a chef at Mills College, to catering and negotiating very large events for his own company, to getting to work for the well-established Blue Heron Catering as the sales and event manager doing big weddings, or getting to cook at restaurants through his career like Balvo, 23rd and Hoyt, Chow, The Victorian, Merenda Restaurant, Bourbon Street, Victory Burger, Actual Cafe, District Oakland, Hog’s Apothecary, Waterbar, Donato Enoteca, Commonwealth and other exciting places too.
I am lucky to have had truly a varied career of cooking, serving, bartending, and managing all sorts of establishments and catered events. I consider myself a jack of all trades, who can always learn to adapt as needed to serve others.
