Philly Food Truck: SURF AND TURF

Wednesday, September 18, 2013


Does this lobster roll look delectable? Yes, it does!  So you know I am very upset that I still haven't gotten to sample it yet.  Try as we might, Surf and Turf Food Truck owner, Adam Browne and I couldn't find a good time to meet up, so we did just the online interview and he sent me some great pics!

I love that Surf and Turf Food Truck is family owned and operated.

Isn't this a great looking family!

So here's Tinsel & Tine's 5 Food Truck Questions and Adam's answers:

T&T: How long have you been in the food industry? When and Why did you decide to start a food truck?
 

SurfTurf: I have been in the hospitality industry since I was 13 years old.  I started at a local deli and catering company and since have worked in restaurants in NYC and Los Angeles.  My wife and I both worked in hotels, and she also has over 15 years in marketing and graphic design.  We were looking to start a business after our 3rd child was born that could combine our experience at a reasonable financial entry point and a food truck (which the kids absolutely love btw!) seemed to be a good fit. We officially started in April 2013, and it's been pedal to the medal since! 

T&T: Best elevator pitch - What sets your food truck cuisine apart from others? And what's unique about your truck itself?

SurfTurf: Our truck look and feel combines what we like the most: the beach and the ocean (which is where we have been working all summer). We wanted to evoke a feeling of happiness when you saw the truck and then when you tasted the food, you were "hooked" so to speak. We think we have done that with both, our rolls and the truck. We think our friendliness, which really makes the experience great on top of our food and the truck, works to create that "experience" that people are looking for. Our signature warm lobster roll in mango butter, with steamed kale and cabbage on a toasted split top roll (our customers rave about our toasted roll-even when we do breakfast, it is the perfect combination of crispy crunch on the outside and warm softness inside) we then top the lobster with chilled mango and minced jalapeno peppers.  It adds a sweetness followed by a light "zing" on your lips from the pepper.


T&T: What do you wish the City would change about Food Truck Vending in Philadelphia?

SurfTurf: The City is coming along with more venues opening up through the Parks Department, but the prohibited streets need to open up and high costs of some event venues and paperwork for every event, should be a one time thing.

T&T: Who's the most famous person to come up to your truck? And/or at what events do you do the most business?

SurfTurf: We haven't had any celebrity visitors as of yet, but we treat every customer like they are on the A-list!  Our best venues are the festivals in Philly.

T&T: We always add a little Tinsel into our Tine, so what's your favorite movie genre and favorite movie from that genre?


SurfTurf: It's tough to nail-down a favorite movie genre, but I'm a huge fan of Jack Nicholson.  I'd love for him to order from us with a request to "hold" an ingredient...and then raise his brows and tell us to "hold (the ingredient) between our knees."  For anyone not familiar with vintage Jack, rent (or download) Five Easy Pieces.

Surf and Turf Truck will be part of the Mount Airy Street Fare tomorrow evening- Thursday, September 19, 2013.  You can also find the truck quite often at City Hall and the Naval Yard.  But of course the best way to get some of this:


  • Lobster and Steak - Sauteed lobster, rosemary seasoned steak, with sauteed kale cabbage on our side-by-side split-top brushed with herbed butter - $17.00 
  • Salmon Burger - Salmon burger mixed with green onion and spices, served on sweet mini Hawaiian buns topped with our homemade tartar sauce - $6.00
  • "Lobsta" Dog - Hot dog with our chilled lobster - $7.00
is to follow Surf and Turf on twitter -@surfturftruck and facebook - surfandturftruck

If you are or know of a Philly Food Truck that should be featured on Tinsel & Tine please drop me an email tinseltine@gmail.com

"Don Jon" Joseph Gordon-Levitt and Scarlett Johansson
I know it's been at least 5 Tine posts in a row, without any Tinsel posts. Sometimes that's how it goes, but tomorrow I will be posting code for FREE SCREENING PASSES for the movies Don Jon and Baggage Claim.

I also just screened Sandra Bullock and George Clooney in Gravity today at The new Prince Music Theater and I'm seeing Ron Howard's Rush tomorrow, so stay tuned!


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is about discovering what I find pleasing in screening & eating - in case you missed it, the name is a play on Tinseltown using the Tines of a Fork.

Feel free to send me info on a film or new restaurant you'd like me to highlight.
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Will there ever be a cap on movie prices?

Will we one day pay $20 a pop?

Why don't we pay on a scale?

A crap movie like everything Adam Sandler has ever done should cost about $4.50.
Big action movies like"Lord of the Rings", "Iron Man," "Transformers" are worth $10.
Woody Allen movie or something like "Silver Linings Playbook" $6-$7.
A chick flick or light comedy $5.75 and most Indie Films $5.25.

You could even do it by seasons - all summer block busters from May to August - $10
Sept - November 15th $3.50 - $4
Back to $10 for Thanksgiving and Christmas etc...

Or you can do it by A Actors ($9 - $10), B Actors ($6 - $7) TV actors on the big screen ($3.50 - $4)

Surely I'm not the first person to realize this makes sense. Has it been voted on in the Motion Picture Industry and then vetoed? If so, why?

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