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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September 26, 2013
Chalk Talk
July 15, 2013
Enjoying the Fruits of Summer - In a Flaky Pie Crust!
May 16, 2013
Great New Specials Coming Your Way
March 14, 2013
Pot Roast - an American Favorite
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An Even Bigger and Better Gluten Free Menu
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Time to Change Things up!
December 07, 2011
Good Things to Come
November 10, 2011
Thanksgiving Celebrations
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Gluten Free Week 2011
August 30, 2011
Saturday Morning
August 04, 2011
Fruits of Summer
July 01, 2011
Travels to Tuscany
May 19, 2011
Seasonal Fish Specials
April 12, 2011
Our Take on Weekend Brunch
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The Wood Burning Oven
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