Not Quite Done With The Tomatoes
big Chef Bill Fuller talks tomato bounty and shares a recipe just for the halibut.
Class of ’19 emerges
big Chef Bill Fuller, June 2019 “Do you remember the last time the cicadas came, Zoe?” I asked my daughter. I have a memory of the sidewalk littered with crushed cicadas and my little girl trying not to step on them as she is learning to walk. I am not entirely...
Open, says me
big Chef Bill Fuller, January 2019 So here we are, on the Other Side of opening Alta Via. For about four months the restaurant sucked us in with that insatiable New Restaurant Appetite. In the beginning, everyone was working on it alongside our regular jobs. Ben Sloan...
Fired up for Alta Via
big Chef Bill Fuller breaks down the inspiration for big Burrito’s new Modern Italian restaurant, and shares recipes from two of the opening dishes.
Food trends for 2019
Every year, the food industry and media come out with lists of things that will be the trends in the upcoming year. Sometimes the writers are correct—kale has been a “thing” for a few years now—while sometimes they miss the boat. Here are some things I have seen and how I feel about them.