Behind the Line: Paul Fehribach
Topic: On the Job
A Day in the Life
A lot of people think owning a restaurant is a great idea. What do you tell people who call and ask you for advice about their own dreams of owning a restaurant?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Recently posted to On The Menu
The Consummation
The Consummation: ($12)
Long-time friends of Big Jones will remember Laura, our super sweet long-time server who moved to Austin a couple of years back. As much as we m...
more »Pairing: Anything Champagne goes with, so anything.
Posted 05/05/13 - Share this entry
Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary
Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary: ($24)
Daube is kind of a unique Southern dish in that it has a history in both the Lowcountry and South Louisiana, brought to colonial Carolina by the Hu... more »
Pairing: Nebbiolo or another high-acid red wine
farmers' market, heritage, historical dish, humanely raised, morels, regional favorite, regional specialty, sustainable, and whole animal
Posted 04/24/13 - Share this entry
Chatham Artillery Punch
Chatham Artillery Punch: ($10)
When we decided more than a year ago to make punch a part of our beverage program, the inspiration was two-fold: I had recently read David Wondr...
more »Pairing: Great company
house pickling, jam/preserves in cocktails, kitchen-crafted cocktails, punch, regional favorite, regional specialty, tea cocktails, and vintage cocktails
Posted 04/23/13 - Share this entry
