From 'Food Truck to Table'...
In 2012, Delta Bound was created by Jessica & Stacey Mobley of Thompson Station. The concept was simple - to present authentic Deep South flavors in a modern way. Drawing inspiration from the foods native to their home states of Louisiana & Mississippi, they create both traditional and updated dishes for a menu that ranges from Cajun/Creole to 'Soul' Food to Memphis & Texas-style BBQ. Emphasis is placed on fresh ingredients, locally sourced when possible, and everything is created from scratch.
Within 3 years, their popular food truck has won numerous awards and has been featured in local print publications and national TV. The Cooking Channel hosted Delta Bound on both 'Eat St.' and 'Taco Trip' (with Chef Aaron Sanchez), where the Le Grand Cochon pork burger and the Delta Fried Catfish Tacos were celebrated for originality & creativity. At the 2014 Nashville Street Food Awards, Delta Bound won top honors as 'Best of the Best' among 40 of the city's top gourmet food trucks. To seal their place at the top, Jessica & Stacey took home 1st prize in the categories of Best Taco, Best Vegetarian, Best Deep Fried, Best 'Yazoo' (featuring the local brewery's Sly Rye Porter), and Best Drink. They also placed in the Best Dessert & Best 'Hot Nashville' categories.
In 2015, the Mobley's are faced with the opportunity to expand on the already-successful food concept, and put down some brick-and-mortar roots in their own community. The restaurant space in The Spring Hill Commons seems perfect for a little 'joint' where Delta Bound can grow into a local favorite.
"Some of my fondest memories were made around a good home-cooked meal. In the many years we've been married, Jes & I have explored and discovered different foods, cuisines and cooking techniques that all contribute to this business. I've been a video & film professional for many years, as well as having worked as an exhibition manager. My production company allows me the creative outlet of conceptualizing & writing screenplays & developing projects of all types. But as exciting as production can be, it can't satisfy my 'meat tooth' like a perfectly smoked beef brisket!"
"I've been cooking since my grandmother sat me up on the counter and taught me how to stir cornbread batter. From the women in my family, I learned to cook, bake and preserve the fruits & vegetables grown on my family's farm in Louisiana. After college, I became obsessed with cakes and began honing my pastry skills. Eventually my passion for desserts led me to the restaurant business and to this... our Delta Bound.