The food truck that can do it all
“Design is at the core of everything we do.”
Smash Events, Inc. co-owner and self-delegated Director of Aesthetics, Ashley Terán, is what you might consider a dreamer. Her and her husband, Nestor Terán, started Smash after moving to Asheville from Miami a few years ago. In the Sunshine State they both held regular jobs; him a real estate agent and her a teacher. But once in Asheville, the duo sought to shake it up a little. (As if moving wasn’t enough, right?) Thus, Smash Events and Smash Box Mobile Kitchen were born.
Utilizing Ashley’s passion for event planning and design and Nestor’s culinary skills, Smash Box Mobile Kitchen is like a food truck on steroids. Mainly because it’s not justa food truck. Smash Box Mobile Kitchen is a catering truck! And although their food truck menu is Nicaraguan-style cuisine, Chef Nestor can cook up just about anything your heart desires.
“We do family style, buffet and even plated catering,” said Ashley. “One of our more casual options is to have stations. We can do a build-your-own artisanal salad station, a taco station, a make-your-own-waffle station, a mac ‘n cheese station where we put the mac ‘n cheese in martini`glasses–people go crazy over that one. But we can also do a more traditional plated meal with a filet mignon and sautéed brussels sprouts. We can really do it all.”
And by do it all, Ashley really isn’t kidding. Smash Events offers not only catering services, but floral desig and event planning services as well. Whether it’s a wedding, a corporate event, or a private party, Smash Events can plan and execute the occasion from start to finish.
“What really sets us apart is that we bring our food truck to every catering event that we do,” said Ashley. “Everything is prepped and cooked onsite. We’ve had a lot of people tell us that our food doesn’t taste like normal wedding food because it’s so fresh.”
With over 70 events on the books for 2018, they seemed to have caught on to something that folks really want. People also tend to be surprised that they do such high end food out of the a food truck–nicknamed the Box.
Although they’ve moved away from being solely a food truck that attends festivals and breweries in able to focus on catering, you can still find Smash Box at MAHEC and Twin Leaf Brewery every Tuesday. Recently, we had the pleasure of joining them at Twin Leaf to learn a little about their menu and what beer pairings they recommend. Nestor was also kind enough to share his very own Shrimp Ceviche recipe.
Shrimp Ceviche
Ingredients
- 1 lb fresh raw shrimp, peeled & deveined
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green tomato, diced
- 1 jalapeno, diced
- 1/2 cup cilantro, chopped
- 1/4 cup whole corn kernels
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 garlic clove, finely minced
- 2 tbsp worcestershire sauce
- 1 tbsp extra virgin olive oil
- Salt & Pepper, to taste
Directions
Combine all ingredients in bowl and stir to combine. Make sure there is enough liquid to cover all the shrimp. Cover and refrigerate a minimum of 12 hours. Stir and season further to taste. Serve with crispy plantain chips or crackers. Keep refrigerated for up to three days. Note: You can also add or substitute your favorite fresh water fish in place of shrimp.