Ferry food could return with reindeer sausage

Ferry passengers aren’t likely to stay hungry for long, as 28 companies have expressed interest in offering concessions either on board or at newly remodeled ferry terminals at Coleman Dock, Edmonds and Bainbridge Island.

This week, Washington State Ferries published a list of these companies, split into preferences for on-board or at shore service. Four companies — CDX Corp., Guest Services, Subway, and previous ferry vendor Sodexho — are listed as interested in providing both.

Sodexho spokeswoman Leslie Aun said the company’s submission of a letter of intent was more of “a letter to keep our options open. We haven’t decided what to do.”

After the letter of intent, potential vendors have until Feb. 10 to submit a final proposal.

Several small restaurant chains — including Schwartz Brothers of Bellevue, Skippers (the Edmonds-based seafood chain) and World Wrapps (which is affiliated with Burger King) — have thrown their menus into the ring. None of these seek to provide on-board service, but are interested in one of six proposed slots at Coleman Dock.

While some potential vendors promise generic offerings, there is a potential for variety. J’aimes Les Crepes, which now operates a stand near the Kingston Ferry Dock, is bidding to install a new stand at Coleman Dock, according to owner Paul Pluska.

“We are able to offer something quick and different,” Pluska said, adding that he borrowed the idea from vendors in France and Switzerland who set up crepe stands near mass transit outlets.

Another imaginative idea comes from Alaska’s Gourmet Subs, a fledgling business with a single Anchorage location. Owner Andreas Moussouras is bidding for the on-board service, and he plans to offer Alaskan delicacies such as smoked salmon, Greek halibut and reindeer sausage along with standard sandwich fare and pizza.

Moussaras, who sells sandwiches for as much as $10.50, feels customers will pay for quality and will even buy food to-go from a ferry location.

And yes, there is real reindeer — 35 percent — in his sausages.

“It’s like a Polish sausage, but not as spicy,” Moussaras said. “It’s really quite tasty.”

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