The Barking Frog Mobile Kitchen, the wheeled offshoot of the Barking Frog at Woodinville’s Willows Lodge, is a brand new freightliner truck, measuring 22 feet long—and that’s not counting the cab. If it weighed one more pound, you’d need a commercial drivers license to operate it.
Yesterday I spoke with Barking Frog chef Bobby Moore, who gleefully described the custom wrap that reflects the lodge’s aesthetic, the kitchen that sounds more tricked out than most condos—two ovens, four burners, a 36-inch griddle, two restaurant-size deep fryers, dual freezers, multiple sinks, a special prep station just for pizza—and, most shocking of all, plenty of space to plate. The BFMK is one of a wave of brick-and-mortar restaurants going the mobile route, and this truck has to be one of the most luxurious.
Moore and his cohorts christened the truck the Road Toad, a nickname it sports on the license plate. The Toad is ready to hit the streets; its debut happens May 26 at Chateau Ste. Michelle’s food truck–filled Staycation event. Three-quarters of the truck’s time will be spent doing offsite catering for weddings (lots of weddings), birthdays, and other events, but you can find it at plenty of events like Chateau Ste. Michelle’s July 14 Riesling Rendezvous, Fremont’s Solstice festival, and concerts at Marymoor Park.
Moore, Barking Frog chef de cusine Joshua Delgado, and food truck chef Neil Duncanson have devised a menu that will change often, but focus on fare both upscale and seasonal, just like the restaurant. Barking Frog’s signature Grand Marnier prawns are in play, as are dishes like wagyu short ribs with romesco and charred onion jam, a strawberry-beet salad, and truffled mac and cheese.
Moore has been with Barking Frog 12 years and says the restaurant is busier than ever, and when the food truck idea arose, investors were very supportive of going all out. “We didn’t want to look back in three, four, or five years and say, ‘I wish we got a 22-foot truck.’ We got a 22-foot truck.”