Wood's Impact on the Flavor of Food
"Nearly half the menu is cooked over wood at Poggio Trattoria in Sausalito, California. Whether he's spit roasting a leg of lamb, grilling porterhouse steaks, firing up Neapolitan pizza, smoking lobsters or charring radicchio, chef Benjamin Balesteri uses regionally grown white oak from Bear Bottom Farms in nearby Richmond." - Nevin Martell
