About this project
We met our baseline goal of $10,000 - thank you to all of our backers! $10k is the bare bones we needed to get up and running. But we still have two weeks to go in this campaign and we are pushing hard to meet 200% of our goal. With $20k, we'll be able to breathe easier and pay for a lot of the Shack outfitting we were going to have to do ourselves. And the more we can do come Opening Day. Please see our Stretch Goals listed at the bottom of this page. Crab ahoy!
Poppy’s Crab Shack is set to become Half Moon Bay's first and only crab shack on wheels. In the world of Dungeness crab, Half Moon Bay is an epicenter. Every November through May, the local commercial crabbing fleet brings in hundreds of thousands of pounds. Those of us that live here are lucky enough to be able to buy them right off the docks. Our family lives right down the road from the harbor and we love crab. So much so that we're starting Poppy’s Crab Shack.
Food is more than fuel. Food is where it came from, who brought it here, how it was prepared and how you eat it.
Whole Steamed Dungeness Crab. Fresh-off-the-boat Dungeness crab the way it was meant to be eaten: steamed in heavily salted water, peppercorns and bay leaf, cleaned (by us) and cracked by hand (by you) with the Pacific Ocean over your shoulder. Eating Dungeness crab isn't a passive experience, it's full participation in your food. Organic full cream salted butter is optional but strongly recommended.
Dungeness Crab Sandwich. Fresh-off-the-boat Dungeness crab, poached in butter, served on a toasted Portuguese roll with cayenne, green onions, tarragon, shaved celery and lots of love.
menu items on deck in the near future:
Zolo's Crab Balls. Simply the best crab cake known to man with fresh-off-the-boat Dungeness crab, panko-crusted and served with a padron-pepper mayo.
Dungeness Crab Chowder. Hearty, rich and full, there are few foods more soul-satisfying on a rainy winter day (and we have a few of those). Fresh-off-the-boat Dungeness crab (have we mentioned these crab are fresh off the boat?), crab stock, white wine, grass-fed heavy cream, Markegard Family smoked bacon from pastured pigs, organic potatoes and fresh herbs. Cooked in a big steaming cauldron.
Crab Louie. Fresh-off-the-boat Dungeness crab over a bed of organic romaine lettuce, slow-cooked farm eggs, cherry tomatoes, red onions and our louie-louie dressing.
Barber's Baked Good of the Day. After all that crab, a morsel of sweetness to finish you off. Home-baked every day.
We're buying our live crab every day fresh off the boat. We're excited to work closely with the fishing community here because it's a big part of what makes living on the Coastside so great. Half Moon Bay is a fishing town, it always has been, and we want to do our part to help keep it that way. The Coastside is also farming country and our business is wholeheartedly part of the farm to table movement. We're sourcing all of our ingredients from local organic farms and grass-fed dairies.
OUR CRAB SHACK
People come to Half Moon Bay from all over but there’s no basic crab shack to serve them, let alone a crab shack on wheels. Poppy’s Crab Shack is starting out as a 8’ x 12’ mobile kitchen trailer, outfitted to all of the state and county health specifications. Amy and Poppy are in charge of styling. People will be able to find us - easily (see sentence above) - all along the San Mateo County coast, as far north as Montara and as far south as Pescadero. Our Shack will also be rubbing elbows and filling mouths at select San Francisco's street food special events.
Tom Borden - Tom has driven a car through the Sahara Desert twice, sold cars in Mozambique and Marin County, surfed across Indonesia, hitchhiked through Africa, produced award-winning documentary films for National Geographic, created one of the lowest-rated reality TV shows in cable history (and that's saying something!), had a show at the San Francisco Museum of Modern Art, milked cows, wrangled hogs and caught Dungeness crab off the back of his surfboard. Tom has been perfecting his Dungeness crab preparations for the past fifteen years, crab by crab by crab by crab...
Amy Hoffmann - Amy is a third generation crabber. No, she doesn't set to sea, but she knows how to prepare, cook and eat crab with the best of them. She recommends simple herbs and butter. One of her earliest memories is her grandfather, Joe Joy (who crabbed the Oregon and California coasts) bringing home buckets of live Dungeness crab. Amy has run a successful local business of her own in Half Moon Bay for over a decade.
Poppy Maybelle Hoffmann Emmis Borden - Poppy is 2 1/2 years old. She likes to paint, work on cars and cook. She has developed some very strong opinions about food.
Commercial crab season kicks off on November 15 this year and we’re determined to be ready on opening day. We’re trying to raise $10,000 to pay for outfitting our crab shack, our permits and licensing, and all the things we’re doing to get our business up and running.
THE REWARDS - CRAB, CRAB, CRAB, A T-SHIRT AND THANK YOU!
NOTE: Our reward delivery dates were set randomly at January 2013. Rest assured, all reward vouchers will be mailed to our backers by November 1st, and all rewards will be redeemable on any day of the season starting November 15.
If you’re interested in our business, you’re probably a crab lover like us. What we’re offering you in this Kickstarter campaign is the value of your investment back in fresh Dungeness crab. And a big personal thank you. There's a t-shirt in there too! Think of this as pre-ordering. Whatever you pledge now, you'll get back in crab during the season. Like all Kickstarter campaigns, it's all-or-nothing. If we don't meet our $10,000 goal, you don't pay. If we do meet our goal, you get both your crab and the satisfaction of knowing you helped us get Poppy's Crab Shack firmly on the road.
Starting a new business is full of questions, big and small - that's part of the fun. There are a few things, however, that we do know with certainty. We're going to work hard, buy our ingredients for a fair price from local fishermen and farmers, and sell quality fresh food to our customers here at a fair price. And we’re going to do it as a family along the same Coastside that we call home. These are the things that are important to us.
See you this crab season!
9/18 Thanks to all of the wonderful early support, we have met our initial goal and we are adding the following Stretch Goals. The more we raise, the more we can do!
Stretch Goals are what come after the initial goal is met; they also outline what all of our backers will get in return if we meet these new goals.
Stretch Goal #1: $15,000 ACHIEVED
Join us on Poppy's Crab Shack in perpetuity! When we hit $15,000, we will create a Poppy's Crab Shack Wall of Fame mural on the exterior wall of our Shack. All of our backers at any level will have their names handpainted on this mural with acknowledgement that we couldn't have done this business without you!
Stretch Goal #2: $20,000
The more we raise, the quicker we can add things like Zolo’s Crab Balls to our menu. Remember these? They are the self-proclaimed “best crab cake known to man”. Once we hit $20,000, every one of our backers will receive a voucher for one (1) order of Zolo’s Crab Balls, redeemable anytime during the season. Bring on the Crab Balls!
Stretch Goal #3: $25,000
We really want to host an Opening Day of Crab Season kickoff party at Princeton Harbor here in Half Moon Bay. Thursday November 15, 2012. Live music, fresh hot crab, cold cold beer, the full nine yards for a proper bash. This will also be an opportunity to thank all of our backers and our crabbers in person on the first day of what promises to be an amazing season for all of us. Every one of our backers will receive a personal invitation to come down, eat, drink and be merry on the house and celebrate with us. Like I said, we really want to do this one. Please keep helping us spread the word!
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