Bon Vivant Issue One: Wood Fire Cooking
The inaugural issue of our culinary journal, Bon Vivant. We take a long look at cooking with live wood fire, including basics like fire building and management, equipment to have handy, and 20+ recipes, all through the lens of a chat with local star John Manion (El Che Steakhouse and Bar), a couple trips out west, and a special live fire paella night right in the middle of Chicago. Shipping Early November 2021. Paperback, 100 pages.
The inaugural issue of our culinary journal, Bon Vivant. We take a long look at cooking with live wood fire, including basics like fire building and management, equipment to have handy, and 20+ recipes, all through the lens of a chat with local star John Manion (El Che Steakhouse and Bar), a couple trips out west, and a special live fire paella night right in the middle of Chicago. Shipping Early November 2021. Paperback, 100 pages.
The inaugural issue of our culinary journal, Bon Vivant. We take a long look at cooking with live wood fire, including basics like fire building and management, equipment to have handy, and 20+ recipes, all through the lens of a chat with local star John Manion (El Che Steakhouse and Bar), a couple trips out west, and a special live fire paella night right in the middle of Chicago. Shipping Early November 2021. Paperback, 100 pages.