Thursday, February 7, 2013

Offal, it's ON: Chef Tony Adams launches Kennebec, Orlando's first pop-up restaurant

Posted By on Thu, Feb 7, 2013 at 12:46 PM

Chef Tony Adams will make something delicious with this adorable baby animal, and you will love it. (photo by Brian Carlson)
  • Chef Tony Adams will make something delicious with this adorable baby animal, and you will love it. (photo by Brian Carlson)

Chef Tony Adams will make something delicious with this adorable baby animal, and you will love it. (photo by Brian Carlson)

Chef Tony Adams and his tireless Big Wheel Provisions team announce Kennebec, an adventurous restaurant that will pop up in the Urban ReThink space March 19-23. Though Orlando has had a few great pop-up dinners in the past few years—notably, Big Wheel's fabulous 2010 performance-slash-meal, pulled off in a downtown residential loft—this is the first multi-night pop-up restaurant we're aware of in Orlando.

Kennebec will serve a different menu each night, with the emphasis on local ingredients and meat that BWP fans have come to expect: creative charcuterie is a Big Wheel specialty, as is the use of "variety cuts," the lesser-used parts of the animal sometimes called offal. The Kennebec is a river that flows through Adams' Maine hometown, but the dishes here will focus on the Southern flavors that he's developed in his years in Orlando, while also playing on some of the fan favorites from the Big Wheel food truck (including mine, the octopus with chickpea ragout!). Some menu highlights:

• Fromage du Tête of Pasture Prime Berkshire Pork with Yellow Mustard, Bitter Greens, Yalaha Bakery Basler

• Ft. Pierce Bay Scallop Crudo with Fennel Pollen, Backyard Citrus

• Braised Gulf Octopus with Moroccan Chickpea Ragout, Ras el Hanout, Dansk Farms Honey, Crème Fraiche

• Braised Local Chicken Thighs with House Smoked Local Berkshire Bacon Lardons, Wild Foraged Mushrooms, Crispy Farro, Rapini

• Kennebec Shrimp and Grits with Cape Canaveral Pink Shrimp, House Smoked Tasso Ham, Double Cream

• Crispy Skinned Titusville Long Line Bluefish with Heirloom Waterkist Tomato, Preserved Local Meyer Lemon, Crème Fraiche, Fregola

Brent Hernandez of Redlight Redlight will collaborate with the BWP team for Kennebec's beer pairings; other collaborations with local artists, food producers, and sommeliers will be announced. Saturday night’s finale dinner will feature a prix fixe menu rather than à la carte, with a single seating limited to 50 diners ($90 per person, $40 for wine pairing with the meal).

Kennebec will be open 6 to 8:30 pm Tuesday, March 19, through Saturday, March 23, at Urban ReThink (625 E. Central Blvd). Reservations (strongly recommended) can be made by visiting More information on Big Wheel Provisions’ Facebook Page, Follow the restaurant on Twitter: @kennebecorlando

Tags: , , , , , , , , ,

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Read the Digital Print Issue

April 14, 2021

View more issues


© 2021 Orlando Weekly

Website powered by Foundation