Looking forward to a new New Year’s Eve

big Chef Bill Fuller, December 2019 For more than a decade, my New Year’s Eve has been pretty established. But this year, everything changes. Because this year, we have added a new restaurant, Alta Via. In previous years, I’ve started my New Year’s Eve journey at 3:00...
Eggplant Parmesan

Eggplant Parmesan

big Chef Bill Fuller, November 2019 I can’t say that I’ve ever been a fan of the classic Italian-American dish that is Eggplant Parmesan. Traditionally, slices of eggplant are breaded in varying ways, sometimes with a traditional breading of flour, egg and...
Class of ’19 emerges

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...