Jay Veregge - Executive Chef, Big Water Grille

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 [...]

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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 [...]

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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 [...]

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