18 Acres will deploy its food truck in Oconomowoc, the Thiensville celebrations

18 acres of hospitalitythe private chef business created by former Coco’s chefs in Oconomowoc, will deploy its new food truck at two public events.

First, 18 Acres will be at Downtown Oconomowoc Fall Festival September 10. The festival is open until 9 p.m. with more vendors, live music, a beer garden, and activities for kids.

Next weekend, 18 Acres will be at Best Blues Festival “Dam” September 16-17 in Thiensville Village Park along the Milwaukee River. Doors open at 4 p.m. September 16 and 11 a.m. September 17; free entry.

These are the first public events for the truck — effectively a 16-foot-long trailer fully equipped with a four-burner stove, flat top, fryers and charcoal grill — but owners Chris and Annie Ghobrial use it for private events. These include dinner parties, barbecues, neighborhood gatherings, and employee or customer appreciation events.

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For festivals, the 18-acre menu will include New England-style lobster rolls — chilled lobster claw and shank meat in tarragon aioli on traditional toasted brioche buns — as well as banh sandwiches. mi to short ribs and organic chicken wraps. The dessert will also be sold.

The Ghobrials said they plan to keep the truck late in the season.

Meanwhile, the couple also have a new kitchen base for the truck, at a location where they are the recommended caterer for events: the Inn at Pine Terrace, 351 E. Lisbon Road, Oconomowoc.

The 19-bedroom brick Victorian Cream City mansion is under new ownership and has been renovated. The Ghobrials hope to host pop-up dinner parties at the inn down the line.

“It turned out to be a very good partnership for us,” said Annie Ghobrial. The location is also close to home for the couple and the events they host.

The Inn at Pine Terrace, 351 Lisbon Road in Oconomowoc, overlooks Lake Fowler.  The mansion was built in 1879.

Beyond catering and serving at structured events such as dinner parties, the couple have also provided simple services since launching their business in the summer, including meal drop-off and delivery of charcuterie platters and snacks. appetizers on the Lake Country docks.

“We talk about how we can do it for ice shacks” when ice fishing starts in the winter, Chris Ghobrial said.

The couple recently worked at Coco’s Seafood and Steaks in Oconomowoc, where he was head chef and she was pastry chef. Previously, she worked in pastry at Bartolotta restaurants and elsewhere, and he worked for Il Mito, Buckley’s, Bartolotta catering, among others.

Contact Carol at carol.deptolla@jrn.com or (414) 224-2841, or via Sentinel Food Journal & Facebook Home Page. Follow her on Twitter at @mkediner or Instagram at @mke_diner.

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