BIG SPRING SPIRITS has the pleasure of hosting MJKitchens in our tasting room providing savory local fare that changes weekly. Chef Mark Johnson combs through a variety of purveyors to assemble the rustic, yet sophisticated, offerings that our patrons rave about and return for. He talks passionately about exotic Pennsylvania mushrooms but is careful not to give away the secret places in which they flourish. He is conversant in who the best suppliers of local pork are and the specific cuts he's happily experimenting with. Of particular note is his technique of pickling the most interesting seasonal local vegetables like ramps, enoki mushrooms, and scapes.
For those with adventurous palates, Chef Mark and Big Springs co-author a Sunday tasting menu that is extraordinary. Mark spends the week sourcing interesting produce from local farmer's markets, and Big Springs creates harmonious pairings to make Mark's food offerings sing.
Because Chef Mark needs several days to source the ingredients, reservations for the Sunday Tasting menu must be made by the preceding Tuesday.