A Message from Chef Jeremy
“I love the quality of heat and the control working with a wood fire gives me.”
Grilling offers me the opportunity to marry the simple pleasure of being outdoors with the generous and creative act of making a meal for others. It transforms what was an isolated activity into a social, connected event where the guests are able to see and smell the food and know the person creating the fabulous meal for them. As a chef, I no longer want be separated from my guests by the door of my kitchen. By cooking with fire in an open-air kitchen I feel part of a long, primitive human tradition.
3 Comments so far
Shailyn Tavella on 22 May 2011 at 5:44 pm #
Jermey,
My father is a landscape architect (also a wonderful chef), he was watching Grill it! with Bobby Flay and was very fascinated by your use of weeds. I was an intern at Landscape Architecture Magazine, http://archives.asla.org/nonmembers/lam.html, and we would love to write an article about using weeds in cooking. Please let me know if you are interested in a brief interview (via email or phone) or have any additional contacts or information about this subject.
Thank you so much,
Shailyn Tavella
tavellash@yahoo.com
Jeremy on 12 Jul 2011 at 8:03 am #
this would be great, send me a message at themeatmarketgb@gmail.com Jeremy
emily on 27 Dec 2011 at 5:35 pm #
Hi Shailyn- did you get Jeremy’s previous email, what a fun idea!
Emily