Stone Soup Traveling Kitchen
We specialize in large event vending, concessions and catering.
Check the Menus link or reach out to us for general catering pricing and more specifics on our black tie catering menus, drop off menus, food trailer vending menus, and our large event multi day crew menus. We have large commercial mobile cooking equipment on propane plus access to real kitchens as needed, and have event rentals via our partners too. From personal chef work all the way up to high end catering and coordinating, we have the answers you need.
food trailer items
Paninis
$ 11
Crepes
$10
Soups
$6.50-9.50
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 for vending at events
*Prices listed below may not be exact and do not include sales tax or tip.
Paninis, Grilled Cheese
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)
$7-11
Fresh Crepes
Fra’Mani Ham’N Cheese Crepe
Rotating Veggie and Cheese Crepe
Baseball Bat ~ Fresh Peanut Butter & Homemade Jelly
(Vegan cheese availabe +1 each).
$10
From Scratch Soups
Soups change often based on what’s available.
Cream of tomatoe and basil
Vegan tomato soup
Daily soup special
Cup or Bowl.
Bowl come with a piece of toast
$6.50-9.50
Seasonal Salads
Salads change based on what’s availalbe..
+$2 to add pressed chicken
$11
Coffee & Tea
We use different coffee roasters for our coffeem maker as we figure out what will be best for us.
We try to carry high quality and semi local tea brands.
We also always have half and half and non dairy creamer besides sugar
$3.75
Waters and Drinks
Water bottles and soda waters
$2.502
Homemade chocolate chip cookies and local 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 has inspired me throughout my travels and career. It’s a reminder of gratitude, generosity, and the incredible things that can happen when people come together. I hope it inspires you, too.
Many cultures around the world share a version of the story of Stone Soup.
A group of weary, hungry travelers arrive in a village where no one is willing to share their food. So they place a single river stone into a large pot, fill it with water, and set it over a fire.
Curious villagers gather around as the strangers begin preparing their mysterious “stone soup.” The travelers happily offer to share it with everyone once it’s ready. They claim it will be the best soup the village has ever tasted — though it might be even better with just one simple vegetable or humble ingredient from each home.
One by one, villagers contribute what little they can. A carrot. An onion. A handful of herbs. And together, they create a feast — enough to nourish the travelers and the entire village.
There are many ways to interpret this story, but to me it represents something powerful: one inspired person can spark something meaningful. With small, collective efforts, we can create something far greater than any of us could alone.
That philosophy is at the heart of everything we do.
Exceptional ingredients. Thoughtful service. Genuine care. Integrity. Meaningful connection. True value.
Like Stone Soup, we believe remarkable experiences are created through collaboration — bringing together the finest products, passionate people, and your unique vision to craft something unforgettable.
Because when we all contribute our best, everyone leaves the table nourished.
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 attend 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 (2012). Grateful for the many opportunities that helped him grow; like working as the main catering production chef for Choice Catering, working as a an Executive Sous 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 throughout 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, Mad Oak, Pomet, Just Fare Catering, Always Fishing Hospitality 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 adapt as needed to serve others.
