We’ve noted a mini-trend recently of roasting things directly on the embers of an open fire, and chef Joshua Skenes has been doing quite a bit of this — particularly with root vegetables — at the newly Michelin-starred Saison. A draft menu for Saison’s casual wine bar concept Dcantr came out yesterday, and on it Skenes is featuring several ember-roasted items, as well as a ribeye steak grilled over the embers in Saison’s open hearth. Watch this exclusive dish demo video in which Skenes describes how the fire brings out flavor, and shows how to make Saison’s roasted beet and bone marrow dish.
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Learn How to Make SPQR’s Friuli-Style Ricotta Gnocchi [Grub Street]
Chef Sho Kamio Shows Us How to Slice Sashimi [Grub Street]