Photo by Leslie Kelly
Bobby Moore searing scallops at the Washington Wine Auction.
Bobby Moore would probably be a whole lot more famous if he


Get Barking Frog's Bobby Moore On Your Radar

Photo by Leslie Kelly
Bobby Moore searing scallops at the Washington Wine Auction.
Bobby Moore would probably be a whole lot more famous if he cooked at a restaurant in Seattle -- because his food is flipping fantastic -- but he's way out in wine country, at the Barking Frog in Woodinville. Right next door to the destination dining superstar, The Herb Farm. But his low profile's just fine by him because he's having a good time.

SW: You're kind of under the radar out in Woodinville. Is that frustrating?

Moore: Yeah, it's not frustrating, though it used to be in the beginning. I've been out here eight and a half years. We've been building something out here. It was frustrating when I was younger and didn't really understand the big picture. You know, you'd see chefs who had operations where they're only open Tuesday through Saturday and they're only open for dinner and they're getting James Beard nominations and all these different things and you're like God! While we're open breakfast, lunch and dinner seven days a week. Now, I'm a little more mature. I don't do it for the recognition. I do it for the people in front of me. The people who have been coming in from the beginning. Those other things come with time. If they don't, you have to be happy with what you're doing and I am.

SW: How has your style of cooking changed over the years?

Moore: In the beginning, you always try to do more, to do too much. You think you need to put all these different things on the plate. You maybe try a little too hard. Over the years, I've learned to let the ingredients speak for themselves. I try to do something a little different. Something that's been fun the past few years is taking some childhood favorites and putting a spin on them. For me, it's popcorn lobster. I grew up going to Red Lobster eating popcorn shrimp and now we've got popcorn lobster on the menu. We have fun with it, put it in a fry basket.

SW: When did you add the fried quail and waffe?

Moore: That was something we tried at Taste Washington. We did fried chicken, like Roscoe's in L.A. When we do these big events, we like to try and push the envelope. You get to play and see what works and what doesn't. Though that's kind of crazy when you're talking about doing food for thousands. We decided to use quail because it's different. It's a twist on something. I don't think it'll ever go off the menu.

SW: You were one of the first chefs in the area to do sous vide, right?

Moore: Yeah, well, the Herb Farm was doing it. There's a super nice sous chef over there named Chris. I'm always picking his brain. He's great. When I was at an event in L.A. recently, I was talking to a chef from New York and he said: Yeah, I was doing that 20 years ago. It's been around for a long time. It's just getting the recognition now. None of us is really reinventing the wheel here. People have been eating forever. Instead of trying to reinvent the wheel, just try to do your own twist on things. It's taken us a few years to get there, but we're getting there.

Check back for part two of this week's Grillaxin with Barking Frog chef Bobby Moore.

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