See what Joe Decker, Executive Chef Partner of Wildfire, is cooking up in the wood burning oven as he shares food trends, recommendations and recipes from our kitchen to yours!

This Evening's Specials Are....

In my desire to find new ingredients that will excite our guests as well as the staff, I have created a couple of new specials that I want to tell you about.

I'll start with the Apple Cider Braised Berkshire Pork Shank. It's a 1 1/2 lb, 100% pure Heritage pork shank, grown naturally with no hormones or antibiotics on family farms. The 3 hour braise time insures the meat will be 'fall off the bone' tender. Cooked with apples, root vegetables and balsamic vinegar glazed cipollini onions, the broth is reduced down to capture the fullest flavor. It's a great wintertime dish and I hope to see you trying it out at your nearest Wildfire soon!

The next new dish is the Tellicherry Peppercorn Crusted N.Y. Strip. The organic Tellicherry peppercorns are sourced by Scott Eirinberg of the Reluctant Trading Experiment and possess an aromatic quality though less spicy than regular black peppercorns with fruity citrus notes. They are hand harvested in Waynad, India, which is an ideal growing region with it's rich soil and perfect climate. We take a gorgeous 12 oz 28 day aged N.Y. Strip steak and rub both sides with olive oil, crushed Tellicherry peppercorns, fresh rosemary and sea salt and cooked under 1200˚ broiler searing the steak and releasing all those flavors from the rub. Then we serve it with a unique pomegranate reduction. Delicious!

These specials will run soon at your favorite Wildfire location, so feel free to call and see which one they are running.


From the wood burning oven~

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Great New Specials Coming Your Way
March 14, 2013
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Thanksgiving Celebrations
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Gluten Free Week 2011
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Saturday Morning
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Fruits of Summer
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Travels to Tuscany
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Seasonal Fish Specials
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Our Take on Weekend Brunch
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We’re All Irish on St. Patrick’s Day
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Seeking Local Produce
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Fresh Cut French Fries
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Looking Forward to a New Year!
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What's Going on in the World of Wildfire
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And the Winners are....
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Exploring New Food Horizons
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