Just a few years ago, Kat Kinsman writes on the Tasting Table website, the dining world was poised to drown in a gurgle of futuristic gels, spheres and foams far removed from the sensory experiences most people might associate with food. That disconnect might factor into 80 percent of the 2016 semifinalists for the James Beard Best New Restaurant award featuring dishes containing the words "wood-grilled," "smoked" and "ember" on their current menus.
"Wood-fire cooking is roaring back in a big way," Kinsman says, "and chefs from coast to coast are using this ancient technique to spark some creative thinking in their kitchens."
One of the leading wood-fire experts she profiles is
Jared Bennett, executive chef of Metropole in the 21c Museum Hotel downtown who "wants diners to really feel — and taste — the burn."
The article goes on to explore Bennett's menu at length, delighting in his mix of modern techniques "with ripping-hot wood-fired heat to distinctive effect."
Tasting Table describes itself as "a website and newsletter for culinary enthusiasts." Read the full story
here.
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