Many times we go to into venues that have no, or very limited, kitchen facilities. Or we are assured there is a full oven and it turns out to be just a microwave, or as in one case, the actual oven had just been removed. Then of course there is the question of distance. This is especially a concern for events that are located far away from normal amenities such as horse races or polo matches, or for that matter on-location shoots for film or television. How could we cater a ninety person bike tour for a seven day period, travelling over 250 miles? Food can only remain in coolers and warmers for so long while it's shipped from the catering kitchen before it begins to adversely effect its quality. So how do you get around this? Simple, really. We just bring the kitchen along with us and provide the client with hot food straight out of the oven. To this end, the Culinary Insider has a fully licensed, custom designed, mobile catering kitchen. Measuring 18 feet in length and 8 feet in width, it is literally a full service kitchen on wheels. The trailer contains two commercial six burner ranges with a NSF grade commercial hood vent. Two standing commericial refrigerator and freezers. NSF grade three compartment sink and hand sink (Health Department Code) As well as plenty of food preparation and storage areas. For power the unit can work either off a 50 or 30 amp electrical "shore" connection. In those cases where no power is available, the trailer has it's own top-of-the-line propane driven generator that can supply the full electrical needs of the kitchen for over a twenty-four hour period. Simirarily the unit can draw water from any potable water source or draw from its own internal 25 gallon tank. Trailer a Big Success Recently CI catered a seven day bike trip for the Venture Outdoors from Washington DC up the C&O Canal through the Allegheny Passage to Pittsburgh, PA. Utilizing the catering kitchen trailer CI was able to provide 90 tour members and staff with hot breakfasts and dinners, as well as a bag lunch for eating on the trail. We also have been catering two 7 day Adventure Cycling Association bike tours a year for 60 people for the past two years. Use of the Trailer Use of the mobile kitchen will be determined during discussions with the client about the scope of the event and the type of venue and the resources that venue may or may not be able to provide. Another important consideration is the accessibility to the venue -- we need room not only to maneuver the trailer in and out of the location but a place to park and setup. Dependant on the distance we have to travel and whether we have access to power and water there may be surcharges involved (for example, if we run the propane generators there would be a charge for the amount of propane used.) There are no hidden charges, this would be discussed and agreed to before-hand with the client. Rental of the Trailer Qualified Agencies, companies or establishments that would like to just rent the trailer and work it themselves may do so. Certain conditions apply: Rental is by the day (unless negotiated otherwise). A deposit is required CI will transport and pickup the trailer (unless we have irrefutable proof that the designated driver has the driving skills and the vehicle necessary to tow the trailer). Depending on the distance there might transport charges. Client must refill any propane used or pay a set fee for us to do so. Trailer must be returned in the condition it was furnished to the client in Client is responsible for any and all damage that is incurred while using the trailer. Client must have, or obtain a Certified Food Manager Certification Trailer will not be released to the client until CI is satisfied that Client's point of contact is able to properly run all on-board appliances, power and water systems. Please contact us for more information.