How Grill Master Tom Ellis Caters Huge Events Using an Open Fire Grill | Eater
"Led by a grill master who thinks of himself as an event planner first and a chef second, this open-fire catering concept treats the kitchen like a stage, combining theatrical showmanship (informed by training as an actor and city catering experience) with locally sourced meats, vegetables, and fruits for large, elegant events. The team cooks live on site for banquet-style crowds, using adjustable freestanding 'infernillo' grills to control heat and techniques such as crisping pork shoulders before slow-braising them in a dutch oven for six hours in a rich liquid of beef and chicken stock, roasted tomatillos, apple and orange juice, confit garlic, and fresh apples. Menus often feature hay-smoked black sea bass stuffed with lemon and garlic scapes, an array of roasted vegetables, and rustic desserts like dutch-oven apple drop dumplings, all rooted in wood-fire cooking that the chef describes as primal and honest." - Terri Ciccone
