Chef Tony Adams is the Chef and Owner of Big Wheel Provisions in Orlando, Florida. Focused on sourcing locally grown product, Big Wheel is dedicated to using the best products the local area can offer, and continues to develop a line of products, goods, and services, which highlight the bounty of the local food system.

After getting his start at the acclaimed Empire Restaurant in Providence, Adams went on to serve in such world renown culinary establishments such as the Two-Star-Michelin Le Manoir Aux Quat’ Saisons in Oxford, England, working for the famed Raymond Blanc. Once back Stateside, Chef Adams’ desire to teach brought him to teach at Le Cordon Bleu Orlando, specializing in meat fabrication and garde manger.

Launching Big Wheel Provisions in 2009, Chef Adams has kept busy keeping the brand relevant, conceptualizing and creating the now twice-named “Orlando’s Best Food Truck” in March of 2011 and developing Big Wheel’s boutique, local-food-focused catering wing, all the while maintaining private clients.

Check out Big Wheel Provisions on the web. We highly recommend Chef Tony Adams for your private, catered events.

And follow his fantastic food truck, popping up all throughout the city, nearly every day of the week! Click here for times, locations and weekly menus!

Specials in the store this week include:

Quail eggs – dozen free with every $10.00 purchase ** Various salad dressings – 1 jar free with every $25.00 purchase

Ground Beef $5.95 lb

$2.00 lb off all grass fed beef roasts

Guiena hens $4.95 lb

Fruit spreads $4.95  full case mix or match flavors $49.95

U-Pick Eggs!

We will be opening our new u-pick barns soon!  A new barn is being built as we speak.  California white egg layers, Barred Plymouth Rocks and Buff Orphingtons will be growing i our new u-pick egg barns.  Come stop by the store and take a look at the barns and new chicks!

So come on out to the store – Solomon’s waiting for you!

Keep an eye out here for new upcoming events.  For now, please check out our most recent event, Outstanding in the Field!

From the Farm

What an amazing event!  Lake Meadow Naturals has been host to many lovely events here on the farm, but this event with Outstanding In The Field was a whole new experience for us. They took our little farm and turned it into an incredibly fun place to showcase Chef Tony Adams unique approach to locally available food. Outstanding In The Field are a group of talented, professional and sweet personalities. We truly enjoyed sharing the farm with them and a great new group of followers out to visit the animals. The event consisted of a table seating over 150 people, sitting side by side, sharing a creative family style meal served by Chef Tony and his hard working staff. We were all seated after touring the farm in the East Pasture facing Lake Meadow. As the meal was being served the full moon came over the trees from the East and created a picturesque landscape. The chickens, ducks and Geese milled about, around the pasture and sometimes close to the table, until the sun started to go down in the West, when they headed for the barn and shelters of the trees to sleep for the night. Dinner was served in several courses each paired with great wines. What great fun, thank you Outstanding In The Field for a great time, and congratulations to Chef Tony Adams of Big Wheel Provisions.

What others are saying:

“Oh…the food.  Hors d’oeuvres were out of this world.  There were at least 7 different plates floating around with the wait staff.  One was warm creamy mushroom soup served in an egg shell.  And if you weren’t eating there was wine to sip on and Winter Park Distilling Co. was serving martinis or mixed distilled beverages of your choice.”  Pam Wares Blog

“A dinner was held this past Sunday night at Lake Meadow Naturals farm in Orlando. Lake Meadows Naturals is a farm that produces cage-free poultry, with grassy pastures filled with chickens of different breeds, geese, ducks, guinea fowl, and turkeys. And, although they aren’t renowned for their non-poultry animals, there were even a couple of cows, a handful of goats, and several bunnies on hand, destined for someone’s dinner table in the months to come.

We had the pleasure of attending this dinner. Under the winter central Florida sky, my husband and I dined on local proteins and vegetables, while Lake Meadow Naturals’ chickens clucked in the background, and the native wood ducks swooped in at sunset to steal their feed.

It was glorious.

And while I’ll never answer the organic versus conventional chicken egg question, I can tell you this…eating dinner on the farm where the proteins were raised?

Nothing quite compares to that.”  The Merry Gourmet Blog

Special thanks to Merry Gourmet and Pam Wares Blogs for their write-ups and pictures!