Barking Frog Mobile Kitchen

High-end road food

What's a chef to do when his restaurant, banquet facilities, and casual lounge are maxed out in terms of volume of business and revenue coming in (clearly a horrible problem to have)? Barking Frog Executive Chef Bobby Moore looked this issue straight in the eye and said "We have nowhere to go but out."

Bobby brought the issue to management/ownership a few years ago with a stunning statistic. The property was designed to do a certain amount of revenue through food and beverage. They've done 10-15 times that since Bobby started working there in 2001 (he's been the executive chef since 2005). "The area we're in is growing at a really fast rate," he explains. "When I started here there were maybe 15 tasting rooms. Now there are over 100 and almost all of them need food. There are venues here that are great for weddings, but they need high-end food. I suggested that we needed to do a food truck-something that could take us outside our four walls to any area that serves our demographic. Doesn't matter if it's Seattle, Yelm, Red Mountain, Everett."

They not only liked the idea, they went kind of wild with it. The Road Toad, as it has been nicknamed, is a 28 foot truck (22 feet from the cab back). "It's the biggest food truck on the road in the Northwest," says Bobby proudly. It contains two full-sized ovens, six burners (or four if you use the 36" griddle), two restaurant-size deep fryers, a 48" refrigerated prep area, hand sink, and triple sink. And that's just on one side. The other side has two full-size commercial refrigerators and an under-counter freezer. They also have a POS (point of sale) system and are completely wireless. "That's really nice, because we can take orders at the window or we can set up a space in front to deliver more personal, high-end service. Just like the restaurant, we want to offer an affordable luxury experience."

As Bobby makes clear, calling it a food truck is almost not fair. "It's the finest kitchen facility on wheels and is almost nicer than the kitchen at Barking Frog. We can do a plated dinner for 150 out of the truck, or a 3-5 course tasting menu in the middle of a field. Anything that can be done in the kitchen at Barking Frog can be done in the Road Toad." Their inaugural event was at Chateau Ste. Michelle's "Staycation" event on May 26, 2013. They'll be out front at 20something at the Fremont Studios in late November, have done the summer solstice, the Riesling Rendezvous, farmers markets, and are at the new food pod at Second and Pike every Tuesday. "We're looking for spots that work and have a good crowd. Once a food truck finds that, they don't want to leave, so it's hard to get in." Along with seasonal menu changes, they will customize their menu for people/events. "We've done things like wine release parties. The winemaker will drop off the wine and I'll specifically pair dishes with those wines, and it all comes off the mobile kitchen."

Their fall menu is now in place and includes classics like their Grand Marnier Prawns, and Mac and Cheese with truffle oil and salt, and crispy pancetta; fun items like Road Toad Hand-Cut Fries in regular, Blue Cheese or Truffle Parmesan flavors; pork belly sliders, seasonal soup, a grilled asparagus tart; seared scallops or local albacore; Six-Hour Smoked Lamb Chops; and desserts like their take on Ding Dongs, ice cream sandwiches, and churros.

Willows Lodge and The Barking Frog are high-end spots, to be sure. Take a closer look and you'll realize there's a lot of whimsy and amusing things going on. "We have funny sayings all over the truck that show our personality. We work hard and play hard. And it's a fun advertising tool-it's a traveling billboard. It gives us a huge opportunity to get in front of people and let them see what we're doing. It's fun, affordable food that makes you feel special. And it, in turn, brings people into The Barking Frog restaurant. I can't tell you how many people have told us they didn't realize we were there, but love the food from the truck, so they're coming out to taste wine and have dinner at the restaurant."

In the beginning, Bobby spent a lot of time on the truck. But he's in charge of breakfast, lunch, dinner, banquets, and the Fireside lounge, so that has him back on the property. They have a food truck chef, Neil Duncanson, who Bobby feels "is one of the most creative line cooks in Seattle."

Next time you're planning a special occasion, think of the Barking Frog Mobile Kitchen. Or maybe you're just hungry for a good lunch-find out where they'll be on Facebook and Twitter and get there fast.

Barking Frog Mobile Kitchen Facebook or Twitter at https://twitter.com/willowslodge Willows Lodge and Barking Frog 14580 NE 145th St Woodinville, WA 98072 425-424-3900 Lodge www.willowslodge.com 425-424-2999 restaurant www.willowslodge.com/barking_frog

Chef Neil in the Road Toad

November 2013