Off-site catering has never been easier with Barking Frog's Mobile Kitchen

You had us at complimentary Grand Marnier Prawns appetizer for your next event, Barking Frog Mobile Kitchen! 

Whether you are planning a social or corporate event Barking Frog catering will deliver that to you in style. Their mobile kitchen was specially designed and custom built so that they can bring the complete Barking Frog experience to your next event. With the ability to cater up to 300 people, including every important detail such as tables, chairs, linens, professional staff, and exceptional food and beverage, Barking Frog's Mobile Kitchen makes sure your off-site catering is a breeze.

It’s the Catering Utility Vehicle for the modern-day foodie! For more information or to book your event, call 425-424-2992 or email BarkingFrogMK@willowslodge.com.

Off-Site Catering Reaches New Heights With Barking Frog Mobile Kitchen

Can't stop thinking about Chef Bobby Moore's Grand Marnier Prawns that you got to sample at Willows Lodge during Weddings in Woodinville? Check out this fantastic deal Barking Frog's Mobile Kitchen is offering!

Executive Chef Bobby Moore of Barking Frog's Signature Dish-Grand Marnier Prawns

Grand Marnier Prawns as seen here from a catered Event Success wedding, from Chef Bobby Moore of Barking Frog, are amazing!  Enjoy at the restaurant, Willows Lodge-Fireside Lounge (they’re on the Happier Hour menu) or for the DIY chef in us all, enjoy making them yourself. 

Bon Appetito!

Grand Marnier Prawns-Photo by Azzura Photography

GRAND MARNIER PRAWNS

20 - prawns                                                 
1 ½ cups corn starch 

Sauce:

1 cup Grand Marnier                                       
3 Tablespoons. dried orange zest (pulse in a coffee grinder)   
4 cups orange juice                                            
2 cups mayonnaise                                                         

For the sauce, add the Grand Marnier to a sauce pan and burn off the alcohol, cool immediately.

Reduce in a separate pan the orange juice to a syrup and cool immediately.  

Combine the Grand Marnier, orange syrup and pulsed orange zest powder with the mayonnaise and refrigerate.

To cook the prawns, heat canola oil or frying oil to 350 degrees. Dust the prawns in the cornstarch, shaking off any excess starch. Fry the prawns until crispy (about 2 minutes) and drain on paper towels. In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat.

From Bobby Moore, Executive Chef, Barking Frog. 

Taste Chef's Signature Dish at Weddings in Woodinville on January 26th, 2014 at Willows Lodge-tickets available through Brown Paper Tickets.