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On WeddingWire since 2023
The Big Bad, LLC is a catering company in Hampton, New Hampshire, specializing in weddings and events. Owner Molly McCoy and her team offer a unique twist on classic dishes, providing everything from plated dinners to ready meals with simple heating instructions. They also have a range of preparation styles, working onsite from their catering trucks, preparing food in advance, or operating from your venue facilities. Whichever option you choose, their mission is to provide you with a mouthwatering culinary experience that leaves you and your guests feeling happy and satisfied.
The Big Bad, LLC has multiple packages, allowing you to select a service style that suits your needs and budget. Their hourly food truck catering menu offers all-you-can-eat dining made to order during your event. For larger events, their per-person food truck catering includes a controlled amount of food, making sure there is just the right amount for everyone. They also provide tray and traditional catering, collaborating with couples to create a menu you and your guests will love. With an expansive range of dishes to choose from, with favorites like burgers and fries, they have everything you need for a fulfilling and memorable meal.
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Wow. Just Wow. These guys are amazing!
The guests thought the food was amazing (so did I, when I finally got to eat at the end of the night), and Ben and his crew were amazingly friendly and professional. This is the best way I can say thank you to him and the crew, because we so appreciate how incredible our experience with the Big Bad Food Truck was, from start to finish.
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Molly will be your point of contact when it comes to scheduleing and all of your event details. She will make sure that your wedding menu is completely personalized and that no little detail goes overlooked.
Molly grew up in Hampton, NH and attended the University of New Hampshire. She prioritizes customer service and will treat your wedding as if it were her own.
Chef Ben started as a dishwasher when he was 14 years old. He worked his way up the ranks of the kitchen to become a sous chef and the head chef at the ages of 20 and 22 respectively.
He takes inspiration from food scientists like Alton Brown and is dedicated to creating an unparalleled cullinary experience for his clients.