The journal
Notes from the hearth on fire, farms, mezze and gathering people around a table.
Why we cook everything over Colorado oak
Gas is easier. Here is why our kitchen starts every day by splitting logs, and what the fire actually does to your food.
Read the story
Palisade peaches to Olathe corn: our late-summer menu
Meet the farms behind the August menu, and the three dishes that only exist for six weeks a year.
By Marcus Delgado
A guide to ordering mezze like you grew up with it
How many dips, which breads and when to stop. Chef Nadia on building a table that feels like a Lebanese Sunday.
By Nadia Haddad
How to plan a private dinner people talk about for years
Our events lead shares the timeline, budget math and small details that make a rehearsal dinner or team night feel effortless.
By Ana Kowalczyk
