Biga Italian Restaurant showcases true Italian cuisine

By Daniel Puma Modified: July 12, 2010 at 4:58 pm •  Published: March 24, 2009
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TULSA — Tuck Curren, chef and owner of Biga Italian Restaurant in Tulsa, has a love of food.

A self-taught success, he has been in the industry for more than 30 years, including working in restaurants throughout college.

“The type of food I wanted was best created by myself,” Curren said.

He opened Biga nine years ago. Curren said he wanted to have a restaurant that had the feel of Italy while showcasing true Italian cuisine in Oklahoma.

“I try to cook from all 21 regions of Italy” he said.

To Curren, Italian cooking is all about fresh, simply prepared food.

Curren explained the best way to achieve that is by using seasonal and fresh foods in his cooking.

“We uses as good food as we can possibly get,” he said.

Curren gets much of his produce from farmers markets in Tulsa and has built a great relationship with producers and purveyors throughout the state. When the winter months set in, Curren receives a lot of produce from a farmers market in Dallas.

The food he receives is in direct correlation to the available market. He said that as the market grows for more organic and stainable produce, so will his supply in his restaurant.

“Every good chef wants to get the best product to serve” said Curren.

Curren takes a lot of inspiration in where food comes from.

“Most great food comes from poverty,” he said.

He explained how many sauces originally were created to cover up fowl meat. The sauces tasted so good they eliminated all traces of the poor quality of meats. Now, those sauces are used to enhance some of the highest quality products available.

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