Our Story
Country Kettle Chowda started as a single item on the menu at The Gourmet’s Mooring Restaurant and grew to become a staple at Beach Haven’s Chowderfest. It then opened as a tiny storefront in Bay Village to eventually become the LBI destination that it is today. In 1965, owner John Maschal was preparing to build Bay Village and open a restaurant (among other businesses) to run alongside Country Kettle Fudge. During his annual vacation to Massachusetts, he visited Gloucester where he tasted a delicious New England clam chowder at The Rudder restaurant. This recipe inspired him to perfect a New England recipe of his own and add chowder to the menu at The Mooring.
Later in the 1980s, John visited Newport and witnessed an incredible chowder festival. The Fall festival drew big crowds which gave local shop owners a chance to extend the season past Labor Day. John knew this type of event would be perfect for Beach Haven so he brought the idea to a friend in the Chamber of Commerce and they ran with it!
The first annual Chowderfest took place in the Fall of 1989. By that time, John had sold The Mooring to his employees and no longer operated the restaurant himself. Nonetheless, Chowderfest was his brainchild, so naturally he wanted his chowder recipe to compete. He teamed up with The Mooring to enter the New England competition and they got 1st place!
Eventually Chowderfest was moved into October. The owners of The Mooring felt this was too late in the season to warrant being open to enter the competition. Again, this did not stop John. Beginning in 1992, he entered the competition as Country Kettle Fudge and continued to earn a spot on the winner’s podium with his original New England recipe. This championship chowder was becoming an island favorite. (Click here for a full history of our outcomes in the event)
One rainy Chowderfest weekend, the weather deterred folks from attending the festival so Country Kettle Fudge ended up with a surplus of 100 gallons of chowder. Since people were still walking around that afternoon, John decided to sell the remaining chowder quarts in the fudge shop. Two hours later, all 400 quarts were sold. Additionally, a tiny shop in Bay Village was going to be vacant for the coming summer… A lightbulb went off at that moment and Country Kettle Chowda officially opened the next summer in 1999.
John’s son, John Bell Maschal, took the reins in the early 2000s and expanded the shop to what it is today. He often develops new recipes such as Lobsta Bisque, and tries them out as the Soup DuJour. When enough people ask for a recipe, he knows it’s time to add to the standard menu. Innovative chowda employees also helped inspire another recipe - Rhode Island Red. This masterpiece is a delicious combination of our creamy New England and tomato-based Manhattan clam chowdas. The name is derived from the fact that Rhode Island is about halfway between Manhattan and Boston (New England).
Due to demand, we now remain open and make fresh chowda all year long. Still family owned and operated, we pride ourselves in being a part of your family’s LBI tradition. We hope to see you soon!