Chowder Mobile food truck

"ChowderMobile joins growing fleet of food trucks"

HALF MOON BAY, Calif. (June  17, 2009)


Following in the tracks of food trucks across the country, the San Francisco Bay Area seafood restaurant Sam’s Chowder House has launched a new ChowderMobile for delivery and special events.
Paul Shenkman, owner of Sam’s Chowder House, said Wednesday the ChowderMobile would be available for private or community events, from weddings to street fairs. The truck also will make regular runs, visiting the campuses of high-tech companies throughout the area. Customers can find the ChowderMobile’s location on Twitter or through the website www.samschowdermobile.com.


“Though our business at Sam’s has continued to soar, with an 18 percent increase year-to-date over last year, we are hearing from our corporate customers that it’s more and more difficult for them to justify holding business off-sites, even though there is a business need,” said Shenkman. “With Sam’s ChowderMobile, we can bring a ‘mobile seafood shack’ with outstanding food right to companies at their location. We can even hold lobster clambakes right on the beach, or your home or office.”


Julie Welch Shenkman said the company purchased and retrofitted one 24-foot truck, which is equipped with two fryers and a full kitchen, They are already looking at adding a second truck.


Opened in 2006 in Half Moon Bay, Calif., Sam’s Chowder House is known for its Maine Lobster Roll sandwich, as well as fish and chips, crab Louie salad, clam chowder and fish tacos.
Contact Lisa Jennings at ljenning@nrn.com.

I am intrigued, with Dungeness Crab on west coast why east coast thought. Some of the best chowder ever had on west coast. Not saying East coast chowder bad. Each there own.
West coast uses Tiquila, East Coast Tomatoes or Cream.

Hey Curb, The Dungeness Crab is just like the blue crab you just don't have to eat a 1000 of them. We don't like working to hard out here. By the looks of Sam's Lobster roll he must have driven thru New England on his way to California. and down to Key west for the Key lime pie............New England Clam Chowder.............The food looks real good..........next time you have a New England Clam bake call me and I'll bring the nut crackers....................Bill             
                                                 

Here is a interesting article on food trucks from the WSJ.

http://online.wsj.com/article/SB10001424052970204456604574201934018170554.html

Dr of BBQ


Here is a interesting article on food trucks from the WSJ.

http://online.wsj.com/article/SB10001424052970204456604574201934018170554.html

Like that article, shows where we are heading.
Take the food to the people instead of the other way.
Hate driving 45 miles one way for a good Seafood Dinner

Dr of BBQ


Here is a interesting article on food trucks from the WSJ.

http://online.wsj.com/article/SB10001424052970204456604574201934018170554.html

Hey Dr, Big difference between a chef serving a Gourmet meal from a truck, and the Heat them up hot dog guys...................You will see alot more of these Gourmet Food trucks in the future. It gives a Chef the freedom to cook what they want and not be puppets on a string in a large Corp setting. I am all for it.....................Bill

Oh man not seafood. I was once trapped in a board room where we had a catered seafood meal. So we eat and people are yapping away and the servers weren't allowed back into the room until we were done so the leftovers got cold and just smelled up the room.

There was a simular article to this a short time back in Nations Restaurant news. Its definetly a growing trend. Not just taco trucks and roach coaches but real quality food at the side of the road.