By Jacob Burton, Sous Chef
This coming Friday and Saturday, we will be doing a Bizarre Foods tasting menu here at the Big Water Grille in our wine cellar. The menu is listed below, and right underneath the menu is an interview that I did with Chef Jay where we discuss the Bizarre foods that [...]
Entries from May 2008
Bizarre Foods Tasting Menu
May 27th, 2008 · 771 Comments
Tags: Big Water Grille
Memorial Day Weekend Starts the Summer Fun!
May 23rd, 2008 · 2,428 Comments
Memorial Day Weekend is in a couple of days, which is the unofficial start of summer for us here in Lake Tahoe. It’s been a long winter, and now that it’s summer, we have all sorts of great seasonal products coming available and plenty of people ready to chow down.
As we move into summer, you [...]
Tags: Big Water Grille
Menu Design Part 3: The Importance of Small Plates and Tasting Menus
May 16th, 2008 · 7,127 Comments
Taking part in consuming a multiple course tasting menu can be one of the most gastronomically exciting experiences in your life. The difference between eating a single dish as opposed to a 5 or more course tasting menu is like the difference between a musician performing a single song and listening to an orchestra perform a [...]
Tags: Food Philosophy
Menu Design Part 2: Understanding Culture Through Cuisine
May 13th, 2008 · 1,323 Comments
One of the greatest things about going out and eating at a fine dining restaurant is experiencing the centuries of culture that is now the sum of that dish sitting in front of you. The dish above is a great example of this. Growing up and spending a large portion of my culinary career in [...]
Tags: Food Philosophy
Menu Design Part 1: Complexity Hides Flaws
May 7th, 2008 · 938 Comments
Menu design is the single most important concept that one must grasp when a chef. After all, you can have the finest china and linens in the world, the most knowledgeable wait staff to be had, and even an extremely talented chef; but if the menu isn’t designed as a singular, cohesive vision, then all [...]
Tags: Food Philosophy
Organic Ingredients and Sustainability at Big Water Grille
May 1st, 2008 · 774 Comments
by Jacob Burton, Sous Chef Big Water Grille
I received a phone call at the restaurant yesterday from a journalist inquiring about our organic options for a story she is doing for the Fox News Reno website. It’s not something that Chef Jay and I wear as a badge and advertise, because after all, saying you [...]
Tags: Big Water Grille