Chef Tim Byres, who won the 2014 James Beard Award in the General Cooking Category for "Smoke: New Firewood Cooking," will be in Atlanta next week for the Food & Wine Festival and a dinner at Fox Bros. BBQ .
Byres is the force behind Smoke restaurant in Dallas, where the motto is "Homegrown Handmade Local Eats," as well as the chef co-owner of Chicken Scratch, The Foundry, Bar Belmont and Outpost American Tavern.
In “Smoke” the book he offers a primer on the primal ways of cooking with wood and fire and explains how to imbue all kinds of food with smoke. For the handy, he also offers instructions for building big things like a firepit and a smokehouse.
With the Fox Bros. on May, 29, Byres will cooking up a full meal with recipes from the book, including fire-roasted oysters, grilled Georgia shrimp, and coffee-rubbed steamship round, plus signing copies of "Smoke," included in the price of the dinner.
"Food is the vehicle for this message. 'Smoke: New Firewood Cooking' is my story. How can I help someone else to find their own food inspired voice? Maybe you come see me at the restaurant and I give you a plate of food and beer. I may be consulting for your vision, connecting you to new ideas, it's one of my recipes that you make your own and becomes a new family tradition, or advice for a blog. That's gonna help me to continue to express my vision. We are here to do our part and fit in where we are needed; so this bloom where you're planted thing means being in service to the community in order to make something great and exciting, then going out and sharing it." — Tim Byres.
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