Jay Veregge - Executive Chef, Big Water Grille

By Jacob Burton, Sous Chef

In the previous post, Chef Jay and I talked in an audio podcast about the bizarre foods tasting menu and what we thought people’s reactions might be. After all, myself and Chef would take braised boar tripe over a Fillet Mignon any day, but American culture has yet to embrace less straight forward foods that the rest of the world has passionately consumed for centuries…or so we thought.

Thanks in large part to TV shows such as Anthony Bourdain’s “No Reservations” and Andrew Zimmern’s “Bizarre Foods,” (the inspiration for this tasting menu), these adventurous hosts have brought the eating of offal and other so called “bizarre foods” into the mainstream, making people aware of how delicious they can really be.

The tasting menu that we served in the Big Water Wine Cellar reinforced this notion. Selling out both Friday and Saturday night seatings in a matter of days, people were genuinely excited about taking part in this unconventional gastronomic journey. What was even more impressive was the guest’s response to the food. They absolutely loved it! Some even went as far as saying it was the best dining experience they’ve ever had. The cultural tides of American taste buds are changing, and changing for the better.

So with that said, here is our very own “Bizarre Foods” tasting menu! Keep in mind that any one course could have a whole post written about it, (and maybe some will), but for now, let’s check out the pictures and their corresponding descriptions.

Fresh Bodega Bay Sea Urchin (Uni) with Wasabi, Onion Oil and Rice Vinegar with Asian Pear and Ginger Caviar

Chilled Monkfish Liver in Spoons with Zuri, Soy, Cilantro, Chili Oil and Orange Sake Foam

Crispy Fried Frog Legs on Green Garlic Pesto with Slow Poached Garlic and Chopped Parsley Salad

SURPRISE! This was a surprise course that was not actually on the original menu. Lovingly referred to as the “Testy Taco,” this dish was made up of Braised Veal Testicles, with Diced Onions, Tomatoes and Micro Cilantro, served on a Corn Tortilla Rubbed with Chef Jay’s very own “Sissy Salsa,” (trust me, if you can eat this salsa you ain’t no sissy!)

Braised Lamb Tongue served on Wild Mache, Red Onions and Mustard Vinaigrette, Garnished with Crispy Tomato Skins

Sauteed Veal Sweetbreads with Fingerling Potatoes and an Orange Zest, Peppercorn Demi-glace

Crispy Fried Pig’s Ear with Red Wine Vinegar, Fleur De Sel and Arugula Puree

Stewed Wild Boar “Tripe” with Tomato, Basil and White Grits. Garnished with a “Dill Trapped Potato Chip”

Fried Jungle Python “a la Fish and Chips,” Chili-Lemon Aioli with Truffle-Dill Potato Chips

Roasted Leg of Kangaroo with Fried Asparagus “Hairs,” Sauteed Wild Mushrooms and Thyme-Wine Demiglace. A quick note about the Kangaroo: “very nice, I like!”

Chef Jay likes to describe it as tasting like beef back when beef was still good, (nowadays it’s ruined by all sorts of chemicals, hormones and other unnatural influences). It turns out that not only is kangaroo really good, but it’s also really good for you!

Durian Fruit with Sumac, Fleur de Sel, Figs and Water Crackers.

This stuff is definitely an acquired taste, but the trick is, you need to eat it as if it were a ripe French cheese and not treat it like a fruit. It’s fragrance is reminiscent of a fermented animal that was marinated with pineapple and onions to hide the smell. In my opinion, there’s a reason why your nose is above your mouth.

But the crazy thing is, almost everyone at the Bizarre Foods Dinner absolutely loved it. Some people even asked for seconds. It just goes to show, you can get almost anybody to like anything if it’s prepared properly.

If you were one of the lucky few to take part in this extraordinary tasting menu, or if you just stumbled across this post randomly, we would love to hear your thoughts. Simply click on the comment button below and tell us and everyone else what you really think of this menu.

And if you weren’t lucky enough to take part, well, better luck next time. The dinner was such a success that we already have plans to do a another menu with even more “Bizarre Foods”. If you want to get on the early notification list, simply email events@bigwatergrille.com or call John at 775-833-0606. See you next time!