A Midwinter’s Dream of Fire & Wine
Boned-out ribeye roasts dangled precariously from hand-twisted copper wire set over hot embers. Pears wrapped in prosciutto roasted slowly on a flattop grill. Pork tenderloins, smothered in a burnt orange confit, sizzled nearby. On a mild winter night in January, Chef Lisa “Wyzzy” Whisnant, formerly of Blue Moon Yurt, partnered with Chef Gary Kucy of Rupert’s in McCall, to channel their inner Francis Mallmann (an Argentine chef known for using fire in inventive ways) to create an extraordinary multi-course meal. Foods reveal their essence in the presence of flame—and give warmth and flavor to a dark winter’s night.