Sharks have been spotted at the Marine Emporium Landing harbor in Oxnard, California, a quiet beach community nestled between Malibu and Santa Barbara. No, it’s not what you’re thinking. They weren’t Tiger, Hammerhead or even giant man-eating Great White sharks, and there were no sightings of The Orca or Richard Dreyfuss at sea. The sharks spotted at the harbor are of a different variety – with their 350, V8, 5.7-liter engines and flat-top grills instead of gills, and their owners have more in common than food trucks adorned in vibrant wraps – they’ve both swum in the same Shark Tank.
These brave food-preneurs have something else in common. Aside from the typical celebrity sitings and endorsements of popular Los Angeles food trucks, these sharks will be serving up their gourmet fare to the hungry guests at Marine Emporium Landing’s Wet Wednesdays this week on June 19, 2013 from 5:00 pm until 9:30 pm.
ABC’s critically acclaimed Shark Tank TV series gives budding entrepreneurs the chance to make their dreams come true, and possibly make a business deal that will make them millionaires. Each week, entrepreneurs who dare to enter the “Shark Tank” must try to convince the tough, self-made, multi-millionaire/billionaire tycoons to part with their own hard-earned cash and give them the funding they desperately need to jump-start their business ideas. But the Sharks have a goal, too. They want a return on their investment and own a piece of the next big business idea.
The tycoon Shark Tank includes billionaire Mark Cuban, owner and chairman of HDNet and outspoken owner of the 2010-2011 NBA championship Dallas Mavericks, Lori Greiner, a prolific inventor of retail products and often referred to as the “Queen of QVC,” real estate mogul Barbara Corcoran, technology innovator Robert Herjavec, fashion and branding expert Daymond John and venture capitalist Kevin O’Leary, also known as Mr. Wonderful.
Mark Burnett, Clay Newbill and Phil Gurin are the executive producers of Shark Tank, based on the Japanese Dragons’ Den format created by Nippon Television Network Corporation. The series is from Sony Pictures Television.
This season entrepreneur hopefuls, and Eat St. Season 3 favorites, Erica Cohen and Lori Barbera, owners of Baby’s Badass Burgers, and Jim Tselikis and Sabin Lomac, owners of Cousins Maine Lobster dared to enter the shark tank.
The gorgeous gourmets of Baby’s Badass Burgers whose motto is, “Come for the burgers, stay for the buns,” dove into the Shark Tank, asking for $250,000 in exchange for a 30% stake in the business to open a bricks and mortar restaurant. Unfortunately, the only thing the Sharks bit into were their mouth-watering burgers.
But, these bodacious burger babes won’t settle for anything but the best. They’re set to start accepting franchisees to spread the burger love across the country. Cohen is formerly a New York restaurateur, and Barbera is a celebrated event planner. Cohen, a passionate foodie and burgermeister at heart who had “been searching for the perfect, quintessential cheeseburger since [she] was a little girl,” decided that in order to satiate her quest she would have to create her own flawless burger: the Simple Original Beauty on the BBB menu.
Barbera, who has produced dozens of events for celebrities from Lauren Conrad to Common, companies from Comedy Central to Paramount, and shows from Dancing with the Stars to Big Love, utilizes her considerable event and catering expertise to create a Triple-B buzz in the entertainment industry. They’ve refined their menu with Executive Chef Jason Ryczek.
Jim Tselikis and Sabin Lomac are real-life cousins who created Cousins Maine Lobster, a Los Angeles-based food truck, bringing fresh Maine lobster to the West Coast. Originally from Portland, Maine, Tselikis and Lomac weren’t actually seeking an investment when they dipped into the Shark Tank. They were more interested in the mentoring and guidance they would receive from the financial gurus on the other side of the table.
They asked the Sharks for $55,000 in exchange for a 5% stake in their business. With strong financials in hand, Tselikis and Lomac showed the surprised Sharks earnings of over $150,000 in just two months. After listening to a very persuasive pitch, and tasting the addictive, warm, buttery, succulent lobster rolls, real estate mogul Barbara Corcoran was no match for the East Coast boys.
Corcoran’s no push-over for Maine lobster or a couple of handsome East Coast men for that matter. She invested the $55,000 for a 15% stake in the business, and they’ve since opened a 7,000 square foot distribution facility that allows them to ship fresh Main lobster all over the United States and over $700,000 in sales. Tselikis and Lomac also own a second food truck, as well as a bricks and mortar restaurant in Pasadena, California.
The lovely ladies of Baby’s Badass Burgers, and the handsome gents of Cousins Maine Lobster will be serving up their “Shark Bate” at this month’s Wet Wednesdays at Marine Emporium Landing this week on June 19, 2013 from 5:00 pm until 9:30 pm along with an amazing line-up of gourmet food trucks and live entertainment. Wet Wednesdays is a monthly event at the harbor, featuring food trucks from Los Angeles, Orange, and Ventura Counties. Parking and admission is free.
This month, the Emporium features:
Cousin’s Maine Lobster: New England Cuisine
Baby’s Bad Ass Burgers: All American Hamburgers
The Grilled Cheese Truck: Grilled Cheeses and more
Greasy Wiener: Gourmet Hot Dogs
Joe’s Pizza Kitchen: Gourmet Pizza
Pineapple Express: Hawaiian BBQ
South Philly Experience: Cheese steaks etc.
George’s Greek Truck: Healthy Greek Cuisine
White Rabbit: Filipino Fusion
Sugar Babies: Cupcakes and Desserts
Kona Ice: Hawaiian Shaved Ice
Visit the Marine Emporium Landing’s Facebook page for more information about upcoming Wet Wednesdays events.
Stitches ‘n Dishes is the creation of Christopher Ford and Andrew Nicora, and it’s inspired by Stitch, an American Staff. Terrier mix / Bichon Frise, born October 24, 2010.
We’re passionate about food, fun, photography and film. We also love the outdoors – hiking the city streets, the fairgrounds, or the beautiful trails all around California. Andrew literally grew up in the catering and concessions industries, doing everything from bussing tables, serving, cooking, back-stage hosting to you name it, and Chris has worked as an event promoter, organizer, photographer and marketing consultant.
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