Chef Lewis Rossman Rises to Chef/Partner at Sam's Chowder House in Half Moon Bay, CA, joining Partners Paul and Julie Shenkman

Rossman Brings His East Coast Roots and Three Star Pedigree to the California Coast
to Grow and Manage the Business as Both a Partner and a Chef

San Francisco, CA - (July 31, 2007) Paul Shenkman, proprietor of Sam's Chowder House in Half Moon Bay, California is thrilled to announce that his consulting corporate chef in the restaurant, Lewis Rossman, will be taking over the kitchen as Executive Chef/Partner. Rossman, integral in the original planning and vision for the restaurant, has worked with Shenkman for more than six years, formerly as executive chef of Cetrella in Half Moon Bay, where he was awarded three stars by San Francisco Chronicle restaurant critic Michael Bauer.

Set on the magnificent California coastline in Half Moon Bay, with sweeping views of the Pacific Ocean, Sam's Chowder House provides guests with the only outdoor oceanfront dining experience in the Bay Area. Offering a casual and authentic New England-style seafood experience, Sam's Chowder House features a daily selection of fresh fish- grilled or sautéed to perfection, an array of delicious seafood dishes such as authentic lobster rolls, live Maine lobster and fresh local crab, a raw bar, and a variety of local specialties.

In 2006, Rossman was immediately intrigued when Shenkman approached him about the possibility of opening an East Coast style seafood house on the California Coast. With both Shenkman and Rossman hailing from the East Coast, the two visionaries set forth to bring their ideas and remembrances of what a true family-friendly "fish house" experience was like along the Atlantic seaboard, and delivered it to the West Coast. When the restaurant opened in October of 2006, Rossman was a fundamental part of the team, serving as consulting corporate chef, where he was responsible for overseeing the development of the extensive lunch and dinner menus.

"I am really excited to enter this new stage of my career, acting as both a partner and chef at Sam's," says Rossman. "It is a whole new experience being able to have a hands-on approach to manage all aspects of the business. I am ready for this next step and thrilled to be able to bring a fresh approach to every element."

In the coming months, Rossman will be adding some new menu items to the already fantastic selections available. Guests can look for old-time classics such as Mussels Marinara, Peel-and-Eat Shrimp, and a choice of Daily Crudos and Chowders, as well as some new twists on classic California seafood dishes such as Fish Tacos. Rossman has tried-and-true ties to this community and plans to bring more local produce and seafood to the menu from the farmers and fisherman he has developed lasting friendships and relationships with over the years in Half Moon Bay.

In addition, Sam's on-site Seafood Market sells a variety of locally-caught fresh fish and specialty seafood items and side dishes perfect for enjoying at home, on the road or on the beach which is just steps away. Rossman plans on adding new specialty prepared items and seafood dishes here as well. The market offers "picnics-to-go" - either put together by the friendly staff or individually for those who want to hand-select items from the market. The market also offers "clambakes," which can be phoned in a day in advance and need only to be heated on the grill-perfect for summertime parties and events, and something in which Rossman takes great pride. The Clambakes are also available for private events.

"You couldn't ask for a better chef/partner than Lewis," says Shenkman. "We share a similar vision for Sam's, with common memories of delicious meals shared with family and friends at these casual and relaxed New England style fish houses set right on the water. Lewis has both the expertise and passion to help us grow this business to the highest quality possible, as well as to build and grow others in the future."

Shenkman, a Half Moon Bay resident, and Rossman have very strong connections to the community and the surrounding area and as a result are continuing their commitments to both the environment and ecological system from where Sam's food is sourced and grown. Sustainable planning recognizes the interconnections between the environment, economy, and society, and the team at Sam's has made a firm commitment to serving sustainably-fished seafood whenever possible and practical. Keeping the environmental factors in mind, a portion of the restaurant's energy is also solar-generated.

In addition to the main dining room, Sam's Chowder House also boasts extensive outdoor seating with heat lamps along the entire western oceanside wall of the restaurant, and an outdoor Ocean View Room that is protected from the wind but treats guests to an open air feeling. Further down the walkway, the Outdoor Terrace seats 34 more guests, overlooks the beach and ocean and will serve a variety of dishes from both the satellite and main kitchens, which Rossman is also revamping. In the main dining room, a state of the art exhibition kitchen allows diners to watch the highly skilled culinary team orchestrating meals from start to finish.

Sam's Chowder House is located at 4210 North Cabrillo Highway and is accessible from Highway One, from the harbor, or directly from the beach. The restaurant is open for lunch and dinner Monday through Friday from 11:30am - 9:00pm, Saturday from 11:00am - 9:30pm, and Sunday from 11:00am - 9:00pm. Major credit cards are accepted and reservations can be made by calling (650) 712-0245 or at www.opentable.com. and www.samschowderhouse.com