Fires are good for the soul, whether you’re reclining in front of one, drink in hand, or cooking over one. Cooking over a live fire is something we frequently do at our Farm Dinners, but not to the extent we did at this past one with Chef Mariano Cebrián and his wife, Angelina. This dinner was prepared completely over a live fire.
Cebrián is from Salta, Argentina, and grew up grilling meats and roasting vegetables over an open fire at his father’s side. As a young tennis professional, he traveled the world and realized what a special culture Argentina has, then decided it was his mission to share it with others. In 2010, with Angelina, they started Panoram Asado; “Panoram” symbolizes their wide “panoramic” view of cultures and cuisine.
“For an Argentine, the asado is so much more than just a cookout," said Cebrián. "It’s deep-rooted in our culture. It’s ancestral. It’s about taking your time to make the fire, being patient as it slowly burns to provide you with the perfect coals for cooking; carefully selecting several different cuts of meats and vegetables to cook long and slow over low heat; inviting your friends over early to pop open a bottle of wine (or two… or five) to watch you work. It’s about human connection. It’s about entertaining and serving others. It’s about creating the environment to slow down, ignore the clock and enjoy good food and wine with good company."
And bring that connection they did. With the help of Chef Skylar Bush and sous chef Lancaster Jeffries, every course of the dinner came from the fire, from the vegetables to the greens and potatoes to the chicken and the rib eyes to the caramel apples (served over fresh gelato from local Bravo Gelato).
You may not be able to hang chickens and roast a pig, but you can bring the spirit of asado to your outdoor cooking this winter, whether over a firepit or a grill.
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