Wood's Impact on the Flavor of Food
"As open fire cooking becomes increasingly popular in some of the country’s hottest restaurants—from Washington, D.C.'s Maydān and The Dabney to Campfire in Carlsbad, California and Chicago's etta—chefs are now just as likely to have a wood guy on speed dial as they are to have a heritage-breed pig farmer or a forager." - Nevin Martell
