Mokomandy’s Korean-Cajun cuisine takes to the streets once again this year through the restaurant’s food truck, which debuted at a few private events last year but this year will be rolling around Northern Virginia with a full event schedule, plus plans to serve offices in Fairfax and Herndon.
The truck began operating again at the beginning of this month, their calendar including semi-regular appearances at the Brambleton Farmers Market on Sunday, as well as special events at Mt. Defiance Cidery & Distillery, 50 West Vineyards, Breaux Vineyards and Tarara Winery through mid-October.
The mobile menu will be distinct from the restaurant, with similar flavor profiles but a variety of new dishes. “It’s a very versatile truck to work in,” says Executive Chef Daniel Stevens. “I have sous vide, I have hot warming, proofing, baking, griddle, fryer, sautée, plenty of cold storage. So I can kind of do anything I want.”
Stevens is equipped to get creative. “I’m going to be trying to do stuff that I haven’t seen on other food trucks, near or far. Try to keep it pretty unique,” he says. “If it reads, and you’re like, ‘wow I’ve heard of that before,’ hopefully when you get it, then you’re going to be impressed with how different it is.”
While po’boys are a rare occurrence at the restaurant, a shrimp and oyster po’boy, plus a roast pork po’boy with gravy, are staple lunch items on the food truck.
For brunch, there’s boudin-stuffed crepes, omurice and light and fluffy beignets. Bagels and lox are made in house for the loaded lox bagels with everything bagel-spiced cream cheese. Stevens is reimagining pizza fries for brunch as well, with a pepperoni pork rind crumble, Grana Padano cheese, a mozzarella béchamel sauce and marinara for dipping.
However, these offerings will evolve throughout the season based on customer demand and event parameters. “For example, if I’m going to Tarara, I’m going to be doing stuff that inherently works with their top selling wines,” Stevens explains. “If they’re running sangria or something like that, as soon as I know that information, then I’m going to augment the menu so that it works with that.”
Stevens also plans to change things up based on the temperatures. “With a food truck, you’re kind of out in the elements. So, cold weather, heartier dishes are going to move; hot weather, they’ll want cleaner and fresher,” he says. “We’ll have to play it by feel, but that’s the upside of having a brick-and-mortar restaurant and a trained chef running a food truck. We’re not like a one-trick pony.”
Prices on the food truck will be significantly lower than the restaurant with entrees ranging from $12 to $18 (for seafood) and snacks from $3 to $8. They also cater private events for 50 or more people.
As for upcoming appearances, look for the food truck at the Cascades Community Association’s Arbor Day event on Sunday, April 29, from 11 a.m.-1 p.m., and at the Brambleton Farmers Market on Sunday, May 6, from 9 a.m.-1 p.m. For information on other scheduled events, visit food truck’s Facebook page. // Mokomandy: 20789 Great Falls Plaza, Suite 176, Sterling
