This week on the “bigcitysmalltown” podcast, host and San Antonio Report founder Robert Rivard explores the outstanding 25-year historical past of Biga on the Banks with proprietor and chef Bruce Auden.
Biga associate and director of particular occasions Perny Shea joins Rivard and Auden to debate Biga’s origins on the River Stroll, its progress and acclaim and the way Auden and his kitchen have impacted San Antonio’s culinary scene.
Rivard shares his personal remembrance of interviewing for a job in San Antonio within the late Eighties and assembly Auden at Polo’s, the Fairmount Lodge restaurant that revolutionized native effective eating. Then a world-traveling correspondent for Newsweek, Rivard went to dinner with George B. Irish, then the writer of the San Antonio Mild.
As a correspondent dwelling in New York on the time, Rivard had dined at some unique eating places. Polo’s made an impression. “I used to be fairly stunned,” Rivard recalled within the podcast. He informed Irish, “That is actually good.”
Auden’s kitchen excellence attracted the eye of nationwide media. It grew after he left Polo’s.
“I met quite a lot of nice individuals from the kitchen that went with me from the Fairmount to open the primary Biga, which was within the Monte Vista space on Locust Avenue,” Auden stated. “And we had a superb run there. 9 years.”
From Monte Vista, Auden moved Biga to its current location on the River Stroll.
Take heed to the episode under to listen to extra about how Biga has influenced the careers of many notable cooks within the area, the influence of San Antonio’s designation as a UNESCO Metropolis of Gastronomy on native culinary practices and a have a look at an upcoming twenty fifth anniversary celebration that can profit the San Antonio Meals Financial institution and St. Philip’s Culinary and Hospitality Faculty.
