Plenty of places in Seattle change their menus with each new season. But Charlie Durham's new food truck, Big Spoon, is taking this practice a (big) step further.
The truck will completely overhaul its offerings depending on the weather. Durham and crew will serve soups and stews in the winter, and ice cream and ice cream sandwiches in the summer. Why? Because he’s awesome.
As past executive chef at both Cassis (closed but now returned) and Sand Point Grill, Durham has cooked mainly French and American cuisine but has rubbed shoulders with a lot of experts in Korean barbecue, Middle Eastern, Cuban and Caribbean, Ethiopian, and more.
Durham’s goal for Big Spoon is to create menu items that are made slowly and carefully but served almost instantly upon ordering, to avoid lines and waits. Hearty stews like cassoulet, coq au vin, and fish stew may be on the menu in the winter, along with housemade ice cream and ice cream sandwiches in the summer. He also plans to sell packaged food to take home or ship.
His co-conspirator for Big Spoon is longtime friend Mary Dzieweczynski (the kind of friend that partakes in camping trip shenanigans with a bunch of buddies). Keep your eyes peeled for them around local parks starting this summer, and recreational spots during winter. Stay updated with the process through the Facebook page and website.