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Southern Food Truck, Mama Roux, Takes Up Residency at The Dive Bar

Southern Food Truck, Mama Roux, Takes Up Residency at The Dive Bar

Jonathan Demoga’s food truck might be brand new, but the relationships that built it certainly are not. The custom trailer, Mama Roux, will take up residency in The Dive Bar’s beer garden this summer, serving southern cuisine. Demoga gained expertise in New Orleans cuisine while working for the Brennan Family (of James Beard notoriety) and envisioned coupling that experience with his time spent working on food trucks in Austin.

Mama Roux was built by Cart Concepts International, a manufacturer Demoga’s father came across years ago as his vision began to take root. When his father, John P. Demoga, passed in 2015 after a courageous battle with ALS, he felt compelled to make his dream a reality.

Demoga, a graduate of Johnson & Wales, returned to Worcester during his father’s illness and began working at Armsby Abbey for local restaurateurs, Sherri Sadowski and Alec Lopez. Upon hearing Demoga’s aspirations, Lopez saw an opportunity for synergy. He had long imagined offering food at his Green Street establishment, The Dive Bar, but with new projects in the works, he knew that he would have to put his trust in someone else. Demoga immediately rose to the challenge.

“He makes great comfort food. His heart and soul are in New Orleans and I know that will be reflected,” Lopez says.

Demoga is making a point to curate his favorite staples from different corners of the South for Mama Roux. Case in point, two aged Benton’s Country Hams are currently en route from the Smoky Mountains of Tennessee. “The ham is intense and salty with a real campfire taste. True terroir,” Demoga explains. He plans to serve it with pickles from Regal Crown on Mason Street in Worcester and creole mustard from New Orleans. Other opening menu items will include a gimmick free smash style cheeseburger, a Sichuan take on Nashville Hot Chicken, Gumbo Ya-Ya Poutine, Shrimp & Andouille Jambalaya croquettes, a variation of Pimento Cheese with smoked gouda, aged cheddar, roasted jalapeno, green onions, and pecans.

If all goes according to plan, the truck will open for business Thursday-Saturday starting at 6p.m. and eventually expand its hours. For the time being, Mama Roux will live exclusively at The Dive Bar.

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Blackened Catfish with Braised Greens

 

Upon arrival at Gumbo I found the always welcoming foodie crew waiting in a room that was reminiscent of a cave with natural rock, brick and an almost subtle cool/rustic ambiance. I loved the stained glass window with a beautiful fleur de lis and a small little fireplace mounted on the wall.

I was very bewildered as to what I should order as the menu proved to offer some wonderful southern style selections. I felt as though it would behoove me to experience something truly “authentic” after all we are in Worcester not NOLA. Étouffée was something I have never tried and certainly caught my eye or should I say appetite; however I was not in the mood for anything that would have been a bit too heavy.

I started with some delicious sangria; this tasty libation was served in a cute mason jar (idea for home) and the Chicken, Okra and Andouille Gumbo appetizer special. The gumbo serving size was very large. It had a serving of the gumbo on one half and rice on the other. It was delicious! I loved the rich flavors and the delicious chicken; I had to leave room for my main entrée but wanted to devour all of it.

For my main entrée I ordered the blackened catfish with braised greens; our extremely helpful and nice waitress asked how spicy I would like it prepared on a spice level, I decided to keep it less spicy than extreme.

My meal arrived and looked as though it was cooked perfectly. The catfish was delicious; the spice was just enough and as observed was in fact cooked perfectly. I was not that fond of the dressed greens as they were a bit too spicy, on the colder side and there was very little bacon.

Overall my meal was fantastic and I cannot wait to go back and try the Étouffée, and of course more sangria.-LB