Contact Information

Email

paul@bigjoneschic...

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bigjones

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Paul Fehribach

More Details

Job Start

April 01, 2008

Hometown

Jasper, Indiana

Current City

Chicago, IL

Last updated: Jan 30 2012

Title(s)

Summary

Chef/owner of Big Jones since April 2008. I have adopted the charge of finding and saving historic foods of the American South, and telling their story. From ancient grains to long-forgotten receipts from dusty old cookbooks to the forefront of the whole-animal butchering revival, my goal is to create food that is as true, pure, and delicious as was the best American cooking before the industrialization of food began dismantling our traditions. I am one of the new generation of chefs creating food as it once was, when foodways were local and seasonal, and most food processing was done in small batches, either in each community or in the home. Eating in my restaurant is like eating was in my grandparents' farm home - food straight from the field, stream, and garden, and processed here, at home.

Specialties

Whole animal, Canning/preserving, Housemade sausage, Modernist Techniques, Farm-to-table, Vegetable gardening, Butchery, Sustainable fish, In-house charcuterie, Housemade condiments, Housemade pasta, In-house breads, In-house ice creams, Vegetarian, and Vegan

Cuisine(s)

American (New), American (Regional): Gulf States, American (Regional): South, Asian/Pan-Asian, Cajun/Creole, German, Thai, and Vegan