southfire.ca

I’ve been cooking with fire since I was 6 years old.

My first time preparing an Asado was with my Abuelo back in Argentina. I still remember the smoke, the embers and the spark I felt after I made my fire and I cooked my first steak with it.

I’ve grown to learn that cooking is a conversation between the ingredients and the flame, it requires patience and respect. It’s the act of slowling down and observing. It’s primitive, rustic and for me, a lifestyle.

Grilled Whole Red Fife Flour Nootka Rose Milling Sourdough Pizza over open fire 🔥
Topped with mozzarella, caramelized onion, red cabbage, duck breast and herbs from the garden.