Chef Tony Adams returns to Orlando: last-ever Big Wheel truck dinner Sunday?

Chef Tony Adams loves (to eat) animals. (Photo by Brian Carlson)

Big Wheel keep on turnin': As we mentioned this week in Tip Jar, chef Tony Adams (of Big Wheel Provisions and the Big Wheel Mobile food truck) is back in Orlando, though, alas, it’s only for a month or so, and then he heads back out into the wider world: a series of pop-up dinners in other states, couch-surfing the Eastern Seaboard, and then heading back to Nantucket. (And hey, if you really, really miss him, go visit this summer when he takes over the kitchen of the Boarding House, a Nantucket institution.)

So anyway, while he's here Adams isn't letting the grass grow under his ass: He will be a regular fixture this month at East End Market. (Check the whole Big Wheel Series here for address/pricing.) Last night he taught a roomful of people how to butcher a chicken – very useful for basic home cooks – admit it, you don't even know what spatchcocking is, much less how to do it – and next week, he gives a demo in which he'll break down a whole, local, heirloom-breed pig into recipe-ready components (Thursday, Jan. 23) (inside tip: there will be snacks). On Saturday, Jan. 25, he serves a dinner highlighting every part of the animal that was butchered Thursday. See below for a video highlighting Adams' whole-hog technique. And below that, a poster listing all the Big Wheel January events in Orlando.

But the event no true-blue, hard-core Big Wheel fan will want to miss – really, the don't-miss-it food truck event of January 2014 – is the Big Wheel Truck Pop Up this Sunday, Jan. 19. In their own words:

"Big Wheel Food Truck finds a way to open one more time! The greatest hits. That’s it. That’s all. Goodnight. Come on out and get one last Big Wheel Provisions Food Truck Fix before they close forever! Chef Tony Adams will be on the truck and will be serving up all of your favorite Big Wheel dishes, including the Crab Stuffed Avocado with Momofuku Vinaigrette, BWP Bacon Deviled Eggs, Crispy Fried Vanderbilt Brussels Sprouts and more."


About The Author

Jessica Bryce Young

Jessica Bryce Young has been working with Orlando Weekly since 2003, serving as copy editor, dining editor and arts editor before becoming editor in chief in 2016.
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