Fall 2024

Mobile Pizza Caterer Makes Ever y Pie With Love B Y R ENE E B R I NCK S A love of food links Angelina and Jeremy DeWeese. Early in their relationship, they’d sit in kitchens, share dishes and chat for hours. An appetizer they sampled on one such night now anchors the menu of Fire on Wheels, the mobile catering business they launched in 2018. Called “Date Night,” it tops dates with goat cheese and toasted almonds. “Every time we make it for someone, we rememFer that first time [e really connected over food,” Jeremy says. It’s fitting, then, that *ire on ;heels focuses on Monterey Bay Area wedding receptions—“We celebrate love for a living,” Jeremy says. The team also brings the mobile oven to community events and the Sunday Carmel Valley Farmers Market. %t each stop, they create [ood-fired pi^^as fea - turing organic, local and non-GMO ingredients. 'ustomi^ed menus sho[case seasonal ¾avors while accommodating food sensitivities, so every guest leaves with delicious memories. The DeWeese children, ages 9 and 12, often greet customers and help make pizzas. The whole family enjoys building connections with new and longtime customers. “We’re teaching our kids more than just the basics of childhood. They’re learning how to connect with others. They’re learning how to be in service. They’re learning that food is a way to give love,” Jeremy says. “It’s really gratifying.” For more information, visit www.fireonwheels.net . SHORT CUTS BUSINESS The DeWeese Family, Annabella, Jeremy, Angelina and Teddy, with their mobile cater- ing business, which specializes in wedding receptions and serves community events. 80 C A R M E L M A G A Z I N E • F A L L 2 0 2 4 Photo: Kelli Uldall