New Winter Menu at the Big Bear Cafe!
Our winter menu is out.
We have a new macaroni and cheese made from our 2 year aged farmhouse cheddar from Shelburne Farms.
And Rebecca's scallop and andouille sausage chowder is fantastic. It's Louisiana spicey (from her Cajun roots), and so good.
Hope to see you soon.
It's very hard for me to get excited about any menu from Big Bear these days. The new chef, or current one, seems to lack any sense of quality control. The last 3 times that I have been there, spaced out over a couple of months in hope of improvement, my food has come out burned, stale, cold, etc. And the worst part is, it has served to me by the actual "chef" who proudly placed it in front of me with a big smile. I am serious about the horrible quality and it is not as if it is her night off or the plate slipped by her watchful eye before coming to the table.
ReplyDeleteThis is very sad. This chef started out decent, but has gone steadily downhill as she has settled in. I asked her about the wonderful Sunday Farm meals that once filled the Bear to the rafters during and after the Farmer's market. She said that they were too much work and just didn't bring in enough money/profit to make them practical. I can understand the need to be profitable, but this contradicts the very poor quality of food that she personally delivers to the table on any given night for dinner. 3 out of the last 3 times I have eaten there have been horrible food experiences. Atmosphere great, people, wine, coffee, sweets…but I can't even fathom the thought of having another dinner at Big Bear until they change the chef again. I am very sorry as I LOVE this place and they have had solid chefs/meals in the past. It will be great to have something to look forward to there again some day.