Jay Veregge - Executive Chef, Big Water Grille

With a switch to the new ‘08 Spring menu, I truly feel like we’re taking the first steps towards realizing my vision for the food at Big Water Grille. The concept for this menu is fusing Indian, Persian and Thai flavors with traditional French technique, creating a personal style that is solely unique to us alone.

Featured in the photo above is one of our hottest selling entrees; Twice Cooked “Tikka” Pork with Citrus Cured Couscous, Spring Greens, Yellow Tikka Vierge and Warm Green Pear Chutney. We start by brining whole pork racks, then we remove the rack from the brine, give it a generous rub down with Tikka Marsala and let it cure out in our walkin. The brining and curing process allows us to safely grill the pork chop to a temperature of medium or medium rare, keeping the pork extremely juicy and tender.

We then make harissa spiced couscous with dried fruit and stuff it in a candied tangerine rind that is completely edible, adding a vibrant citrus flavor to the dish. We finish it with a one-two combo of yellow tikka vierege and warm green pear chutney. Absolutely delicious!

Flavor structure has always been priority number one for me when creating new menus. With the incorporation of flavors from India, Thailand and Persia, this new menu is one of the most exciting that I have ever developed.

So come into the Big Water Grille, say hello, and try our new spring menu. I guarantee it will be one of the best fine dining experiences you’ve ever had in Tahoe…..maybe even ever.

See you there.