Moondog Makers and Bakers, based in Corinth, MS, is a catering company born from the passion of Joey Thompson, a seasoned chef who sought to branch out from traditional cooking in 2015. What started as a venture focused on shelf-stable pantry items quickly evolved into more, driven by word-of-mouth and a community-centric approach. Alongside Joey, Grill Master Wayne Richardson brings a unique flair to the team, perfecting the art of fire-cooked dishes while also crafting visually stunning desserts. Bradley Davis, the Alfredo sauce maestro, completes the trio, blending his love for music with culinary artistry. Together, they create unforgettable dining experiences. From beloved community events to creating handcrafted seasonings like Moondust, their dedication to innovation and community never ceases to shine through.
The River City Lifestyle team recently enjoyed an evening with Moondog Makers and Bakers. The autumnal scene was set with a Babcock Gifts tablecloth and a centerpiece by Kevin Coble of Le Fleur. From well-plated appetizers to perfectly cooked okra and wood-fired pizzas, the night felt full in more ways than one. The men of Moondog bring with them an atmosphere of togetherness, an uplifting attitude that spreads through every guest. Joey, Wayne and Bradley bring a jovial energy to cooking and genuinely look forward to sharing their food with new people. There was a tangible and contagious energy that had us enjoying slice after slice until the sun had long since set, and we were fighting over leftovers.
Joey
What inspired you to start Moondog Makers and Bakers back in 2015, and how has your vision for the company evolved over the years?
Joey: I wanted to branch out from the day-to-day cooking that I was doing at the restaurant where I was the Head Chef at around that time. I was focused on making shelf-stable pantry items and growing more of a lifestyle brand with a culinary focus. That vision was pretty clear-cut for the first year, but I eventually started getting catering requests from friends and family. Word of mouth spread, and we started cooking in locations and for people all around. Everything Moondog has become is from organic growth and has been an incredible experience.
Can you tell us about a memorable moment or turning point in Moondog's journey that solidified your unique culinary approach?
Joey: My most memorable moment was getting our first pizza oven in 2020. I had made pizzas for years, but making a Neopolitan-style pizza in a wood-fired oven was quite a learning curve. Nailing that down and having it validated by pizza lovers all over has been such a gratifying experience for me. It shows the power of a great community and the support we have earned by working hard and staying true to our integrity.
How does your role as a community chef influence how you connect with your customers and create a sense of family at Moondog?
Joey: I'm a Corinth transplant. I have now lived here longer than in my hometown (New Albany, MS). I have grown to love this small town and have developed friendships with folks from all walks of life! I'm a chatty person (to a fault, some may say). I enjoy connecting with new people as well as maintaining old friendships. I try to give back to my community every chance I get.
We cook for the local sports team for cost, provide cooking demos and assistance with our local culinary classes, and try to look out for our local firefighters and law enforcement when we have a surplus. It's so rewarding for me to be in a position to offer our talents and experiences to our locals. Giving back to the community that has given so graciously to me is one of my greatest points of pride.
Can you share the inspiration and process behind creating your line of seasonings and rubs - Moondust?
Joey: A well-rounded BBQ rub was 100% on my radar as I worked on my initial Moondog game plan. Wood-fired grilling was a great outlet for me, and BBQ was top on that list. I sold Moondust the first time I set up at our local market - the Corinth Green Market.
We still use the traditional recipe, which is almost ten years old. We have packed up more Moondust dust by hand than I want even to recount. Moondust, Moonrocks, our salt, pepper, and garlic blend, and Mooncrust, an Italian seasoning blend to complement our regionally famous pizza, are co-packed for us in Denver now.
Southern hospitality is a big part of Moondog's charm. How do you incorporate this into your dishes and overall customer experience?
Joey: I have embraced the Southern moniker I tried so hard to shed in my youth. I'm a lot like my dad and brother. We don't meet strangers; we try to find common ground with everyone and are always looking for a laugh.
I start any new catering conversation by asking, "What do you guys want to eat? Is there anything we have cooked in the past that you would like, or something completely different?"
I want to be as true to the vision for each event as possible. We don't operate off of a set menu. We like to cook all types of food, from Tex-Mex to fine dining and from old-school Italian to traditional Southern food. Having that versatility and a fresh approach to our ingredient sourcing and preparation is an unspoken form of our hospitality. That may not be obvious at first glance, but the end product hopefully can suffice as our way of blessin' your heart, pinching your cheeks and telling you how much you look like your mama.
Wayne
Can you tell us about your journey to becoming the Grill Master at Moondog Makers and Bakers and what drew you to this culinary path?
Wayne: I remember being about seven or eight and my grandmother teaching me how to use the stove to make my breakfast. From that moment on, I was fascinated. I would cook bacon and eggs anytime I got the chance. It gave me confidence in cooking, and from then on, whenever I liked a meal, I would just learn how to make it for myself. I'd cook it repeatedly until I got good at it.
I worked with Joey at Pizza Grocery starting around 2010, and we became close friends. We shared many of the same interests in cooking. Eventually, I left Pizza Grocery, and some years later, I got a text from him saying that he had bought a pizza oven, and he asked me if I'd like to make some pizzas with him sometime. That was in 2020, and we've branched out to more than pizzas since then.
What techniques or secrets do you use to achieve that perfect smoky flavor in your dishes?
Wayne: I've always liked camping, and my favorite part is cooking over an open fire. With a traditional stove or oven, you turn a knob to set the temp, but with a fire, you have to figure it out through trial and error. If you do it enough, you can notice small things like how the smoke is acting or what the coals are doing. Grilling is just the best. No matter how much I know about it, there will always be more to learn and improve upon.
What has been one of your most memorable or challenging dishes to create at Moondog, and what made it stand out to you?
Wayne: Every dish has its challenges, but we cook whatever, wherever with Moondog, so the location and climate are our biggest challenges. We cook outside a lot. I've made food in thunderstorms, blazing heat, and snow, and one time, we made hamburgers while standing in the middle of a creek.
Bradley
What initially sparked your interest in the culinary world, and how did you find your way to Moondog?
Bradley: A few years before I joined Moondog, I had a brief period of unemployment. I started using my extra free time to teach myself how to cook properly, and I quickly realized how much I enjoyed it.
Initially, I got involved with Moondog through Wayne, who I have been friends with for several years now, and he had already been working with Joey for a while. At the time, I was working nonstop at a job I hated and was looking for a fresh start doing something new. Wayne sometimes showed me pictures of the food they were making, and I knew I had to get involved. Not long after, I was introduced to Joey and quickly changed careers. Now, I've been with Moondog for three years.
Your mastery over Alfredo sauce has gained quite a reputation. Can you share your secrets to making these dishes stand out?
Bradley: Alfredo has always been a favorite of mine. I would try to make it before I knew how to cook well. I've learned a lot from Joey, and his guidance, mixed with my love of the dish (and maybe a tad extra parmesan), makes it stand out.
How do your musical talents influence your work in the kitchen, and what parallels do you see between cooking and playing music?
Bradley: Some key factors for music and kitchen work are listening, timing and concentration. I am a drummer, and all three things are super important aspects of being a good musician. You have to concentrate on staying in time and playing your part correctly while also listening to what your other band members are doing; it's like its own form of communication. That translates directly into the kitchen, where you have to concentrate on what you're cooking and get the timing right so everything is cooked and fresh while listening to the other chefs communicate food orders, changes or general directions.
What is your favorite Moondog memory?
Bradley: I don't know if I could pick just one, but I love traveling with Moondog. Most of my previous jobs have been in a warehouse or office, so I love having a job where I get to travel to new places and cook some awesome food!
@moondogmakingandbaking
“Be sure to check out the Moondog Makers and Bakers playlist on Spotify so you can feel like you're in the kitchen with us!” - Bradley