Sample menu(Changes with season) Passed bites that follow a fire from first spark to last ember. We start cool and raw with citrus-cured crudo and beef tartare on Sonoran wheat crisps, then turn up the heat with chile and spice. At full burn, bites come straight off the mesquite: beef skewers with chimichurri, chicken tsukune, lemongrass pork. As the fire dies, we close with ember-roasted citrus and ash-dusted mesquite honey. Includes chef, fire setup, 6–7 bites, service, and cleanup.

A shared asado table that rises and falls with the fire. Sample Menu: Cold, raw plates open the night while the coals build: citrus crudo, crisp local vegetables, pickles. Heat climbs with chile-spiced sides, ssamjang, and chimichurri, then platters of Arizona beef, pork, and chicken come straight off the mesquite. As the fire dies, dessert comes from the embers: ash-roasted fruit with mesquite honey. Includes chef, fire setup, service, and cleanup.

Five courses, five stages of a fire.(Sample Menu) Kindling: a cold crudo cured in Arizona citrus. Spark: raw local vegetables with chile heat and nước chấm. Flame: mushrooms roasted in the coals with dashi and miso butter. Full Burn: Arizona grass-fed ribeye over mesquite with chimichurri. Embers: a dessert of char, ash, and smoldering mesquite honey as the fire goes out. Includes chef, fire setup, table service, and cleanup.

Vous pouvez demander à ce chef de créer un repas adapté à vos préférences.