Greatest hits from noncommercial menus 2020

My team and I are playing with international flavor profiles like a slow-cooked Korean BBQ Chicken Sandwich on a soft baguette with a housemade kimchi slaw, gochujang aioli and fresh cilantro.

We are launching a mobile coffee bar that can be completely broken down and sanitized every two hours, as well as a mobile ice cream bar, which will have custom options such as toppings and sauces.

“In the coming year, I’m planning more Asian bowls, self-contained meals and barbecue (because it’s good!).” —Mark Mendoza, Cajon Valley USD