Kennebec - A Big Wheel Pop-Up - Love and Confections

This week, I had the pleasure of dining at Kennebec – Orlando’s first multi-night pop-up restaurant by Tony Adams, Chef and Owner of Big Wheel Provisions. Chef Tony and his Big Wheel Truck crew created a wonderful dining experience.

The pop-up is located in Urban ReThink, a creative hub in Thornton Park, for 5 nights and transformed it into a culinary experience. The menu changes nightly and features locally sourced food and craft beverages. Saturday night’s finale will be a prix fixe menu with 2 seatings. If you are interested in dining at Kennebec, you can find information and reservation details here.

I invited two friends of mine, along with M, and we had a cozy table in one corner of Urban ReThink. Even though it was a small menu, we all had a hard time choosing what to order – everything looked good!

We all ordered a different drink – hands down the “Waterville Cola” was the favorite at our table. I will definitely try and re-create it at home.

Left to right: Kennebec Fizz, Waterville Cola, The Woods & Ms. Hazel

Chef started us off with an Amuse-bouche – a classic Big Wheel Deviled Egg, turned up a notch.

We shared 3 appetizers, and each of us got different entrees, so we could try them all. We also ordered all three of the desserts. (sorry for the bad lighting, still learning the camera + dimly lit restaurant)

Appetizer: Duck Meatball, Herb Spaetzle, Wild Mushrooms, Bacon Lardon, Consomme, Chive

Appetizer: Grilled Duck Sausage, Chilled Sweet Corn Grits Porridge, Pickled Sweet Fennel, Roasted Red Onion, Mission Fig Mostarda, Minus 8 Concord Grape Vin

Appetizer: Local Egg Yolk Fondue, Popovers, Parmigiano Popcorn, Heart of Local Lettuces, Big Wheel Bacon

Entree: Braised Wagyu Short rib, 60 Layer Potato Torta, Pearl Onion, Wild Nettles Pesto Crema, Winter Park Bleu

Entree: Kennebec Shrimp and Grits, Tomato Bacon Broth, Anson Mills Stone Ground Grits, Wild Ocean Shrimp, Big Wheel Provisions Tasso Ham, Double Cream

Entree: Local Berkshire Pork chip, Creamed R&B Farms kale, Turkish Urfa Pepper, Roasted Local Tomatoes

I also had the pleasure of helping Chef Tony with some dessert components. I apparently won him over with my Key Lime Pie Ice Cream I created last summer, and he asked me to make 3 ice creams along with some Pecan Shortbread for a number of the desserts.