Jay Veregge - Executive Chef, Big Water Grille

This is an awesome time, an awesome time indeed! The Big Water has gone into full summer mode, and with the impending doom of July Fourth rearing it’s ugly head we still have no fear!

Myself and beloved sous chef Jacob “Pistofoliese” Burton are poised and ready to put the hammer down. We’ve created some new dishes that we’re very proud of. As a team, we seem to work out the flaws and become one in creation.

Case in point: the new lobster dish as factor one in ” can’t find the words”. This dish, to say the least, is money! This dish is on hit with it’s components. Sweet Brentwood Corn, white truffle, Wieille Farms baby tomato; and the consume, oh the consume! It’s a full reduction lobster broth that is clarified to perfection and chilled. It’s one of the most simple yet complex flavors as a whole that I have ever experienced, and that’s saying something!

This is only a small part of the ” new way” that we have taken. The path of most resistance and the path leading to perfection. The never ending quest for simplicity and balance to let the flavors and local fresh summer ingredients not only speak for themselves but blare out their greatness with the voice of a golden trumpet perched high in the Sierra Nevada range we call “The Village”. The summer is here and we are too; ready to satisfy, entice and gain the respect of any soul willing to explore the bounty and greatness of the limitless potential of the summer harvest.

So let the games begin! We are cheerfully awaiting your arrival!