FAQ

Q: Do you have menu items for those with food sensitives?

A: Our menu has dairy free, meat free, gluten free, and low carb/keto options.  If you have food allergies that are life and health threatening, please provide your own meals as the risk of cross contamination is always present to spite our best efforts as we are cooking in a small environment.  Flour is in air, cheese is in our oven, and on our counters, perishables are in the same refrigerator, etc.  We are willing to do our best to minimize cross contamination, and provide you will a meal, but if you have allergies please error toward caution and do not consume our food. 

Q: How much notice do you need?

A: It takes us 3 days to make our dough.  We are often booked well in advance, but cancellations happen and there are usually holes in our schedule that need filling.  30 days notice is best to give us time to work out what you would like for your event, scout the location, etc.  That being said we are happy to help at the last minute if we do not have a prior engagement and have dough available.

Q: Do you provide the plates, napkins, etc?

Yes.  We plan for and bring sufficient plates, napkins, utensils, etc for the food we bring.  We use the most carbon neutral, but durable, creme colored plates we have been able to find,  The utensils we bring are made of plant fiber and biodegradable.  If your would like for us to bring additional plates so that everything matches, such as for a cake you are serving, we would be happy to do so as long as we have advanced notice so we make sure to bring sufficient supplies. 

Q: What type of wood do you use?

We use locally sourced hardwoods. Primarily maple, with some oak, pacific madrone, walnut, and locust in the mix. Different woods put out different amounts of heat, so we frequently use one type to heat the other, another when the oven is cooling and needs heat, a different one to add light to see the pizza we are cooking. Years of experience working with wood fired cooking makes grabbing the right stick of wood from the bin second nature.

Q: Why don’t you use fruit and nut wood?

We don’t use the typical fruit woods and nut woods traditionally used by most wood fired cooking businesses. Instead we use locally sourced hardwoods. Why? There are a lot of reasons. First of all, the orchard land has often been used for growing commercial fruits and nuts for a long time. That ground has been soaking up the herbicides, fungicides, pesticides, insecticides, etc that have been sprayed on the trees. Many of the chemicals in that soil are no longer legal. We do not want to burn this wood, especially to make food. Also the carbon food print is much larger on that wood. It is cut down, packaged, and trucked into our region. The wood we use is very local. We have a few people that provide us with our wood. They get it from tree services that give it to them in trade for their cleaning up trees that the company cuts down. We pay them for this local wood and they call us when they have wood that suits our needs available.

Q: Do you offer Military discounts?

A:  We work with our military, law enforcement, and fire fighters to offer them events at prices they can afford by waving our set ups fees for them in appreciation for their service. This discount can be used assuming no other discount is being given already.  

Q: Is it hot in there?

A:  The temperature in the trailer is the same as the temperature outside year round within a few degrees. With 2 hood vents sucking the air out, and 2 intake fans sucking the air in we are in a bit of a wind tunnel. The air is moving through so quickly that we remain at the same temp as that outside air.

Q: Why do you close down for January, February, and March?

A:  The weather in the Pacific Northwest is too unpredictable for those months, and freezing temperatures and dough don’t go together. As we mentioned above the temperature in the trailer is roughly the same as the external air temp. To make pizza we need two things, warm/risen dough and snow/ice free roads. When the temperatures drop we have a hard time getting the dough to stretch and become a pizza. If there is snow or ice on the roads, we cannot safely drive our triple axel trailer. We are not going to commit to catering your event and cancel on you because of the seasonal weather. We also don’t want to feel pushed to make unsafe decisions about should we drive or not because we have events booked, so we are just not booking those months. We have had 3 caterings in the past that have been cancelled due to weather and they all were due to snow and ice, so we no longer take bookings for those months.

Q: Are you a food truck?

A: A “food truck” is like a professional gambler. They guess how many people will show up at an event and invest/bet on the event by paying for the product they hope will sell, the prep/clean-up time, shopping, wear and tear on their vehicles/generators, fuel to get to the event/run your generator, the staffing cost, etc.   With our wood-fired oven we also have to start warming it up 2 hours prior to service, so we invest even more time and fuel than most. This is why we are not a traditional food truck; we are a mobile catering company. We use a mobile kitchen to make your food fresh on site. You tell us how many people we are cooking for and we bring that amount of product. We don’t “sell out” leaving some of your guests without food, and we don’t have massive food/financial waste because we brought too much.

Q: Travel/Service area?

 A: We service the greater Tacoma area, south of Seattle, and Seattle without a travel fee.  

How far are we willing to travel?  We service requests within roughly 80 from Graham, Wa. However, we do not cross the mountains.  

Are we available for events that involve a ferry trip?  Yes, but there are going to be significant fees associated with any events involving a ferry.   Our unit is 51 feet in length and the ferry system charges by the foot.  Also, commercial vehicles are the first to be bumped off if the ferry will be full with cars still waiting to board.  We have been bumped a few times.  This means we need to arrive very early and might have to sit in line for several hours running our generators to keep the refrigerators/your food cold and paying our staff to sit there and wait for our turn to board. Once we make it across we will face the same issue trying to make the return trip,  We plan on a 12-hour day anytime a ferry is involved just to be safe.