Stamford, CT - With MELT Mobile ready to roll into Stamford this Thursday, March 29th at 11:30 a.m., part of Bobby Flay’s Food Project, a new reality show on the Food Network that follows food entrepreneurs through the arduous task of opening a food service business, the city’s street food is finally speeding past hot dogs and potato chips. Meticulously sourced ingredients transform traditional grilled cheese comfort food into serious gourmet eats.
The MELT vision was born when two friends purchased a paddy wagon. They decided it was time to drive the gourmet food truck trend north of NYC, and bring this popular new style of eating to suburbia. Darlene Andersen, an experienced entrepreneur, took no short cuts. She had the state-of-the-art “wich on wheels” custom built for what her business-eye lens saw as a wide open market. Diana Hall, a graduate of NYU and the French Culinary Institute, and a former restaurateur, used to host feasts only for friends and family. Now she’s decided to let Stamford in on the action.
The partners believed that taking the food truck phenomenon to a new frontier was a no-brainer. Part of their business model, and a personal commitment on each woman’s part, is support of community families. Darlene and Diana will donate 2% of MELT Mobile’s proceeds to The Umbrella Club, a local charitable organization devoted to helping children in need.
Serving revived versions of America’s classic comfort food, MELT Mobile offers a menu with something for everyone. Options range from the Insanewich, with 6 ounces of Angus beef, featuring MELT sauce sandwiched between two classic grilled cheeses, to the fashionista friendly Svelt Melt, made with low fat jarlsberg, grilled vegetables and homemade pesto aioli, on Beldottis’ 7-grain bread. For those on the corner of salty and sweet, there’s even a dessert melt. The truck’s signature Cheesecake Melt presses delicious cheesecake between two slices of buttery rich pound cake.