About
The story behind the name
Real story, no marketing spin. Adam and I work together at a restaurant: I’m on the floor, he’s in the kitchen. One night a customer was out of line with me, the kind of out of line where you have to smile and say “thank you, come again.” Adam leaned over and said, “Don’t you wish you could just tell him to choke on it?”
We laughed about it for a solid week. Then we stopped laughing and started planning.
At a restaurant, I have to eat it. At our own place, I don’t. So: Choke On It.
— Brittany
Who we are
Brittany
Runs the window, the schedule and the business side. If you’ve talked to Choke On It, you’ve probably talked to Brittany. She’s also the one holding the drill: the two of us are building this trailer ourselves, wiring, insulation, plumbing and all.
Adam
Runs the smoker and the cook line. Adam is a ServSafe-certified food safety manager, so the food is serious even if the name isn’t.
Why we stay open all year
People get hungry in January too, and up here there aren’t many options once the snow flies. So we’re building a trailer that can handle it: insulated walls, heated water tanks and plumbing that won’t freeze. When everyone else has the lights off, we want to be the window that’s still open.
The name gets attention. The food earns the customer.
We’re spending the months before we open earning it. Follow along.