Dual wood ovens. Imported from Italy. It’s one of the things that we take pride in at BIGA. And now, we will share our pride and joy with our friends and colleagues.
Our Wood Fired Dinner Series will be a showcase of chefs, fire and ingredients. Over the next several months, our BIGA kitchen will team up with some of the most beloved chefs in the county to create an unparalleled and memorable dining experience for our guests.
These prix fixe, four-course tasting menus are meant to highlight a chef, using our wood ovens and some of the best products we can procure locally, as well as wines from around the world.
The next dinner (December 14, 2017) will feature guest chef Drew Bent of Lola 55, which will soon be opening in East Village. After plying his trade at such beloved spots as Tender Greens, Puesto, Blind Lady and Carnitas Snack Shack, Drew will be working alongside our team to make delicious wood fired cuisine. He will be demonstrating his impeccable technique, some of which was learned from his time at Noma – Tulum in the summer of 2017. We are excited to see what he produces using our unique wood fire! And the menu is now here! Check it out:
Our third Wood Fired Dinner (February 8, 2018) features Mike Arquines of The Lab Dining, a high-end private dinner service. You may know Mike from one of his other endeavors — from his roasting at local and beloved Mostra Coffee, his 100+ beer collaborations throughout the world, or from his dozens of pop up and collaboration dinners that he has contributed to in San Diego. His food is adventurous, ambitious, beautiful and delicious. Throw in some wood fire and WOW!
Nick Brune, a native of Louisiana, has been using his specialized cooking technique since he was young. This well-respected chef, for our fourth installment (April 12, 2018) of the Dinner Series, has cooked with some of the biggest names in the restaurant world, and has also cooked for some of the most well-known people in the world. As the founder of renown catering company Eco Caters, Nick has also been at the forefront of the trend of farm to table (although he would never call it that) and is one of the best beer pairing chefs in the city. We have seen what he does with fire. Wait ’til you taste what he does with it.
Our fifth Dinner on June 14, 2018 will feature Accursio Lota of Solare Ristorante in Liberty Station. Accursio, a native of Sicily, has received numerous accolades including various Chef of the Year awards and, most recently, he won the World Pasta Championship! His elevating of traditional Italian cuisine, particularly using native and local ingredients, has created a loyal and fervent following. One of the best seats in town is sitting at the Chef’s Window at Solare. From there, you can see (and smell) first-hand how he and his team cook the food that will be presented to you. Once he gets into BIGA, we are VERY excited to see how his immaculate and creative cuisine is executed using our wood ovens.
Finally, to close out the series on August 9, 2018, our sixth and final Dinner will feature Chef Davin Waite of Wrench and the Rodent in Oceanside. This amazingly inventive and brave chef believes in using the entire product as the only way to fully respect that ingredient. From Banana Peel Tacos to BBQ Fish Ribs, Davin is only limited by the forces of nature and physics. A supremely talented chef, Davin will bring his skills to BIGA to highlight some of the most amazing ingredients from his neighbors in Oceanside, Cyclops Farms, for a mid-summer night to remember.
Schedule Summary & individual ticket sites — all dinners are on Thursday Nights:
12/14 – Drew Bent of Lola 55
2/8/18 – Mike Arquines of The Lab Dining and Mostra Coffee
4/12/18 – Nick Brune of Eco Caters/Lot 8
6/14/18 – Accursio Lota of Solare
8/9/18 – Davin Waite of The Wrench and Rodent Seabasstro Pub and The Whet Noodle