Fire + Wine
Wood-fired food and well-chosen wines come together in perfect harmony.
Moving beyond typical barbecue fare, pit master Sean Martin and sommelier Mary Cressler explore the world of wood-fired smoking and grilling, expanding it to include not only meats and fish but also vegetarian dishes and wines - lots of wine. Based in Portland, they highlight the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on the backyard BBQ. But they put their spin on the classics as well - brisket, ribs, steaks, pulled pork - and offer up wine pairings to complete your meal. Master the fundamentals to successful grilling and smoking on any grill, and discover the secret sauce - and the wines - that will take your grilling to the next level.