#open-fire-cooking

#open-fire-cooking

In the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients into Italian dishes defined by fire, craft, and a deep sense of place. Fresh produce and locally sourced proteins take on new richness and complexity over the open flames, revealing a depth of flavor only live fire can achieve.

At the age of forty, after achieving considerable success cooking in the French technique, he turned away from the European culinary model to become an apostle of fire and primitivism. Drawing upon childhood memories and indigenous South American techniques, he began cooking over (and beneath, and within) open flames, building iron domes from which to suspend matrices of chickens and root vegetables above smoldering bonfires, affixing whole cows to metal crucifixes to slow-cook for days.

Alto is new and fresh, but it sits on a block with roots. Alto is a restaurant with a curious schedule. It's open for dinner only, from Wednesday through Saturday. Considering the amount of work that went into the restaurant's creation, this limited availability makes a statement - which is that Alto is a very special occasion. An event, really. A meal to approach with anticipation and wonder.

Boxcar has evolved into Fire & Wine by Boxcar, featuring a new chef and a wine list highlighting low-intervention producers while focusing on open-fire cooking.