Discover how chefs from different cultural backgrounds are redefining grilling with unique techniques and traditional flavours, creating memorable communal dining experiences.
Exploring Global Outdoor Cooking Traditions
Grilling, a communal cooking method as ancient as humanity itself, extends far beyond common barbecues. Chefs from diverse culinary traditions showcase unique outdoor cooking techniques, integrating cultural elements and innovative approaches.
Jeffrey Ozawa, Ozu, Santa Fe, N.M.
Jeffrey Ozawa, 36, merges his Japanese heritage with experiences from South America and Los Angeles to create a hybrid grilling style. Preferring local wood over traditional Japanese binchotan, Ozawa uses this to grill whole fish and vegetables, infused with his shio koji marinade. This fermented mixture adds a creamy, rich flavor to an array of dishes cooked in front of guests at his restaurant, Ozu.
Shio Koji Marinade
– Ingredients: Dried koji, warm water, salt
– Method: Mix ingredients and ferment for up to 10 days. Use as a marinade for fish or meat.
Karla Subero Pittol, Chainsaw LA, Los Angeles
Karla Subero Pittol, 33, employs a South American asado-style brasero in Los Angeles, inspired by her Venezuelan roots. Her setup uses metal pieces for large cuts, chains for smoking, and a plancha for searing. Her signature dish includes smoked meats alongside cilantro and jalapeño guasacaca.
Guasacaca
– Ingredients: Labneh, crema Salvadoreña, peppers, garlic, smoked sea salt, olive oil, cilantro, parsley
– Method: Blend ingredients, adding herbs last to avoid browning. Serve as a sauce with grilled items.
Sheldon Simeon, Tin Roof Maui, Kahului, Hawaii
Chef Sheldon Simeon, 42, incorporates Hawaiian tradition with modern techniques at his lunch spot, Tin Roof. Using the lawalu method, he wraps fish in banana leaves before grilling, achieving tender, flavorful results. For traditional gatherings, Simeon employs imu pits for slow cooking.
Ginger Aioli
– Ingredients: Mayonnaise, ginger, shoyu, oyster sauce, lemon juice
– Method: Mix ingredients and apply to grilled fish.
These chefs highlight the diversity and community-centric nature of outdoor grilling, demonstrating how rich, cultural techniques can create unique, social dining experiences.