There's something about fresh air and fire that makes food taste better, whether it's garden delights, grilled burgers and corn, or freshly caught fish for 039; we camp again. Your next gathering will have the same atmosphere with the Two Fire Table, and you don't even have to start a fire.
Sarah Rennie, a fan of group meals, seasonal meals and wood fire cooking, is the creator of Two Fire Table. However, she's smart enough to realize that while some people love to eat out, most of us would rather keep tongs.
The Two Fire Table menu is complete from top to bottom.Rennie will create a personalized menu for you that includes an appetizer, local proteins, two seasonal dishes and a dessert if you tell him where, when and how many people will be there. Arrive on the day of the event with all the cooking supplies, including a portable fire pit made just for them, as well as plates, cookware, linens, glassware, and even curtains. Perfectly combines cooking and camping.
Asheville, North Carolina Culinary Institute and an internship at Farm and Sparrow, a wood-fired bakery and mill that values regional grains and local produce, launched Rennie's career.
Rennie says, "I've learned to eat seasonally, take advantage of the farmers' market," and cook in the most authentic way.When cooking over a fire, you must pay close attention to what you are doing at all times, as this activity requires intense concentration. nothing else can occupy your mind.
per farm As a master croissant baker, Rennie worked with neighborhood farmers to make baked goods using seasonal fruits and vegetables like strawberries, pears and jalapenos, bought a home in Scottville.
Rennie says: “I've always loved the outdoors, I love horses and I've been riding since I was four years old. and thought about becoming a hiking guide. She worked out west during the summers to gain experience as a tour guide, then moved to Argentina to learn more about campfire cooking. Rennie recalls being amazed by the miracle when one of the horsemen brought a bundle of herbs to the fish cooking over the fire. That prompted her to think about combining's love of nature with her commitment to mindful, seasonal cooking.
Says, “I was wondering how I could translate and convey this [outdoor cooking experience]."I wanted it to be portable. I wanted to discuss food with others from my point of view. "
Rennie started practicing. On timing when to flip a bird and how to get crispy skin and well-done but juicy meat, "I've cooked lots and lots of chickens in my backyard." Her husband was more than happy to sample the experiments.
Rennie says that part of the fun of designing the Two Fire table was figuring out how to create a portable wood burning function.He discovered metalworkers who could make specialty tools that he could take in his car and set up on site, such as grills, skewers, tripods, hanging pots, and fire pots. Because “it always helps to know where your food comes from”, he has also built up a network of farmers, suppliers and butchers.
debuted in Two Fire Table in 2019. "When I started I did a 'fire magazine' which is where I would start the others - hence the name.For a variety of groups from chefs to bird watchers, Rennie has prepared meals for social gatherings, weddings and family celebrations. Has logistical problems; Preparing ingredients, including chopping food and preparing sauces and dressings, is done ahead of time. As Rennie believes is an essential part of the experience, the food is served family style, with all plates passed to the tables. For me, building a community around a fire is about connection.
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