Jay Veregge - Executive Chef, Big Water Grille

A couple of posts back I wrote about our lobster du pays served with a chilled lobster consomme. Here is the newest version of the dish. It is a citrus lobster claw salad with a truffled lobster tail, Early Girl tomato vierge and lobster pearls.
We’ll be switching over to the Fall menu soon so come [...]

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For the last couple of weeks we’ve been running a weekend special of Kobe Beef Rib Eye. Kobe Beef is derived from the Tajima-Ushi breed of Wagyu Cattle. It is known for it’s beautiful marbling and wonderful mouth feel.
If you’ve never had a chance to try true Kobe Beef, come in this Labor Day Weekend [...]

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I know, cheesy title right? But summer is here and halibut is in peak season, which means the fish side of the hot line finally gets to do some work. Since we sell so much halibut, I thought that a little education on the subject might be in order.
Halibut is loved by diners and foodies [...]

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We held another tasting menu in the Wine Cellar of The Big Water Grille, this time paying homage to Chef Jay’s Italian heritage and love for wine. The menu was simple and rustic, letting the flavors of the food and wine pairings speak for themselves. Here is the five course menu that our guests enjoyed [...]

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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!
We’ve created some new dishes that we’re very proud of. As a team, we seem to work out the flaws and [...]

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Summer is here! This means among other things that corn and tomatoes are in season, and what a great year they’re having so far. The corn that we’ve been getting at The Big Water Grille is so sweet that we’ve been shaving it off the husks and tossing it into salads raw.
With the addition of [...]

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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 [...]

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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 [...]

 

 Bizarre Foods Tasting Menu [14:14m]: Play Now | Play in Popup | Download (70)

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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 [...]

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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 [...]

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