What You Need to Cook Outside Like a Pro
Chef Lee Desrosiers shares his favorite things.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to chef Lee Desrosiers, who brought his open fire cooking skills from Brooklyn to Sonoma County, California, a few years ago (and we’re still sad… and a little bit hungry). Today, the former restaurant chef has his own private event company, specializing in outdoor cooking for weddings and other intimate gatherings.
We’re assuming you’re planning to do some of your own outside food activities this weekend as well, so we asked Desrosiers for some of the things he loves right now.
Milton Brook Mortar and Pestle, $75
“My favorite kitchen tool for making herb sauces with lots of garlic, capers and anchovies.”
Staub Dutch Oven, $419
“They are incredibly durable and versatile, and keep your meats and vegetables juicy and delicious.”
Sarah Kersten Ceramic Platters, $70
“I use Sarah’s platters in a range of sizes when cooking family style at home or at big events. Beautifully crafted in the Bay Area.
“I wear these pants almost daily, whether I’m cooking or relaxing. They are super tough, not too heavy, and have a classic look.”
TART vinegar, prices range
“I love what Chris has created–so many varieties of vinegar, some perfect for drinking, some for oysters, some for salads. She is not afraid to experiment with what she finds at the farmers’ market, and it often ends up being something spectacular and unique. My favorites are the Rose, the Ginger and the Wild Nettle.”
Read our feature on Tart vinegar here!
As we move into fall and winter, what are some of your favorite things to cook outside when the weather gets colder and the products change?
“When the summer vegetables start to wane we get a harvest with hearty vegetables that stand up to slow cooking. Grilling in the summer is often fast, colder weather calls for longer cook times letting the heat from your oven or hearth to warm your home. For slow cooking by the fire, whether inside or outside, I use my Staub Dutch Ovens. They are fantastic for slow cooking meats or even just a quartered cabbage with some butter. Just set it next to a fire's ambient heat, propped up with a few bricks so hot embers can glow underneath. The ridges on the lid allow for you to shovel glowing coals on top as well. The possibilities are endless: an apple tarte tatin, cornbread, garlic slow roasted in olive oil, long cooked dandelion greens, lamb shoulder confited in duck fat, whole chickens…
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An enthusiastic selection of stories about food makers, founded by Anna Polonsky from Polonsky & Friends and Teddy Wolff. Edited by Sarah Leon.