On Saturday, May 31 at Dead People’s Stuff Vintage Market, those of us among the living and hungry can enjoy the first collaboration between chefs Jason Song and Henry Fletcher.

Song runs Korean barbecue fusion concept Kobop which will open a brick and mortar kitchen this summer in Väsen Brewing’s new location at 5047 Forest Hill Ave. Fletcher owns 1115 Mobile Kitchen (pronounced “eleven fifteen”—now you know,) a fried chicken sandwich truck that distinguishes itself by offering vegan versions of all menu items.

Song and Fletcher met while enjoying a meal at Horne Dogs, another local pop-up. Fletcher remembers it as both a pleasure and a learning opportunity.

“I definitely like to support any pop-up around Richmond when I have the time. At the same time, I am keeping an eye on the kitchen, watching how they’re doing things, how it’s all being presented and coming out,” says Fletcher.

Song agrees: “All the creativity is very cool to see, and you can get a lot of inspiration.”

The two chefs view the upcoming collaboration as a natural expansion of their individual specialities: 1115’s vegan and non-vegan fried chicken, house-made breading, pickles and slaws meet Kobop’s Korean sauces and flavors. Mostly, they meet inside of sandwiches.

Fletcher says they’ll have a Nashville Korean Hot fried chicken sandwich, with a coleslaw mixed with Kobop sauce and 1115’s house-made pickles plus two different Bao buns—a Korean Nashville Hot and a soy garlic.

They’ll also have Korean loaded fries with a white cheese sauce, garlic soy fried chicken, banana peppers and Song’s Kobop sauce. For dessert they’ll be offering a matcha pudding made by small, locally owned Black business All Dis Puddin.

From the start, it was important to Fletcher that 1115 Mobile Kitchen be vegan inclusive. The idea arose from his experience at music festivals, struggling to find vendors that could satisfy all of his friends. “I would have a wide range of selections because my diet is not limited, but my vegan friend might have only one or two vendors they can go to, and some of these festival sites are three miles across,” says Fletcher. “On top of that, rarely does a vegan vendor have something that I am dying to eat.”

Betting that even vegans would like fried chicken sandwiches as much as he does, Fletcher decided to make that the focus of his menu, and outfitted his truck with separate fryers and preparation surfaces for the vegan and meat dishes.

Fletcher treats his soy-protein based vegan chicken the same way as he treats the birds. “Something I noticed at a lot of places that offer vegan options, they would typically have just frozen, premade options. We wanted to create something that had just as much love put into it as the real thing.”

Song is interested in expanding Kobop’s dietary inclusivity in the kitchen at Väsen Brewing, including vegetarian, vegan and gluten-free options.

“We’ve got tofu and mushrooms, fried mushroom bites instead of chicken,” explains Song. “We use shredded oyster mushrooms, breaded a similar way, and floured. It will be a vegan and gluten-free option.”

Presently, Song is designing the new kitchen space in Forest Hill.

“I want to keep the food truck roots, so the pickup window is going to look similar to a food truck pickup window,” says Song.

The larger kitchen space will allow an expanded menu, including chicken tinga tacos, mushroom tacos, friend mushroom bites, nachos and more sides. “We’re planning on doing specials with beer-battered fish and chips with Väsen’s beer. And our top-selling item, the signature platter, will be accompanied by flights of different types of beer.”

Once the brick and mortar location is running smoothly, Song plans to send a food truck back out to festivals and other events.

Fletcher hints at plans in the works for a stationary kitchen for 1115, disclosing no details except the promise that, if and when a brick and mortar opens, “the food truck will not stop rolling.”

It will be 1115’s truck that rolls up to Main Line Brewery this Saturday. “We’ve got maybe a 20-foot mobile kitchen in our food truck with three deep fryers, a double burner and plenty of refrigeration,” Fletcher explains. “Jason will be coming aboard with us, bringing his flavors into our kitchen.”

The chefs are looking forward to working together, and to being at Dead People’s Stuff.

“We haven’t gotten to do this yet really with anybody, and it’s always great to have another set of eyes in your operation,” Fletcher shares. Song agrees, “It’s going to be a fun event, definitely excited.”

Dead People’s Stuff Vintage Market runs Saturday, May 31 from noon to 6 p.m. at Main Lain Brewery located at 1603 Ownby Lane.