What's fresh at Big Bowl? Everything, really. The preparation of each dish, from beginning to end, begins with fresh ingredients.
Whole garlic and ginger root hits a smoky hot wok freshly chopped. The chicken or beef tossed in next is all-natural, hormone and anti-biotic free from small family farms. If it's salmon, the fish has been sustainably sourced and purchased whole. Or if it's pork, the meat is heirloom also from the Midwest.
The vegetables that follow are local, too, when the produce is in season. That splash of Chinese wine is Shaoxing (the only kind the cooks for the emperors used) and the soy is the highest quality, slow brewed.
Should the dish be curry, it came together, spice by spice, toasted and ground here. A great curry can't be faked and it's the layer of flavors that make it pop; something a can can't do.
Watch out if the dish is deemed spicy. Chiles are blackened for depth of flavor and those fresh hot Thai chiles mean business.
The dipping sauces are made in-house. Peanuts are freshly roasted and ground here for the spicy peanut sauce that's paired with the satay.
This step by step preparation equates to one thing, the food at Big Bowl is defined by freshness, authentically prepared.