Matthew Pontious and Tyler
Redman Rebman grew up down the street from each other in Illinois. They attended the same elementary school. They collaborated on one of the first restaurants Redman Rebman opened in Chicago; Pontious was the builder and Redman Rebman the chef. Now, they’re readying their next joint venture: a food truck.
For several years the BFFs had thrown around the idea of going mobile, but it wasn’t until this past winter that they put Bigfood into motion. If they get the sign-off from the health department on one final inspection, Bigfood could take to Seattle’s streets as early as next week, says Pontious.
So what’s the MO with Bigfood? Braised meats—pulled chicken, beef, a pork shoulder Pontious crowns the must-order—steeped in Caribbean spices and topped with fresh, sweet slaw. There are hints of Indian flavors, too, and it all comes on made-to-order grilled flatbread or in a basmati rice bowl.
The two are still working out a route but are eyeing West Seattle, South Lake Union, the Queen Anne Farmers Market, and possibly Bellevue. They hope to have a set schedule by the fall—their summer is already chock full of catering gigs.
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