Jordan Wine Country Table - Vol. 16, 2021 - 37

FOOD
Todd Knoll
EXECUTIVE CHEF
Jordan Vineyard & Winery
Whenever Knoll rents an Airbnb with his family, he always
packs a cast iron grill grate to put over the fire. " I also bring
my own finishing salt, a pepper grinder and Jordan Estate
Extra Virgin Olive Oil, " he says. A good kitchen knife is
another must, along with a kettle for brewing foraged herbal
teas to not only enjoy on their own, but to incorporate into
marinades, brines and rubs.
When he's camping or cooking at the beach, Knoll totes
his Camp Chef Mountain Man Grill, a three-tiered device
that includes platforms for both grilling and griddling. Just
hammer the stake into the ground, he says, " and it gives you
three different cooking heights over the fire. "
If he's not grilling for a crowd, he'll pack his compact
Lodge Cast Iron Sportsman's Grill. " This is 30 pounds
of solid hibachi, and the last one you'll ever need to buy, "
says Knoll. " It's a really great conductor of heat and portable
enough to take out to the coast. "
"
Michael Lewis
EXECUTIVE CHEF
Dry Creek Kitchen
When it comes to road trips, Lewis likes
to travel light. When he's grilling on the
go, his number one essential is a nice, stiff
pair of tongs. " You can use them over the
open flame of a campfire or over the grill,
and a sturdy pair gives you a good grip on
whatever you're cooking so there are no
accidental drops, " he says.
While he doesn't typically travel with his
own grill, Lewis loves to see a classic Weber
at his destination. " To me, a charcoal Weber
is awesome, " Lewis says. " You get it stoking,
you get the charcoal going and then you can
move the heat around. "
Another grilling essential, he says, is the Dry
Creek Kitchen steak salt-a savory mixture
of sel gris, granulated onion, granulated garlic,
paprika, celery seeds and black pepper.
This is 30 pounds
of solid hibachi,
and the last one
you'll ever need
to buy. It's a really
great conductor
of heat and portable
enough to take out
to the coast. "
Kyle Connaughton
CO-OWNER AND CHEF
SingleThread Farms
Connaughton, whose Healdsburg restaurant
boasts three Michelin stars, is a devoted
fan of charcoal grilling. When he plans
to barbecue away from home, he's sure to
pack some Japanese binchotan charcoal.
" It has an amazing, intense heat, " he says,
" and a really slow burn. " He pairs the fuel
with a travel-friendly Japanese konro grill,
perfect for cooking yakitori, fish and grilled
meats. " The grates are very tight, so small
pieces don't fall through, " he says. " And they
make beautiful grill marks. "
Rather than mixing up multiple rubs to use
for different dishes, Connaughton brings a jar
of yuzu-kosho, a Japanese condiment paste
made from fermented green chiles and yuzu.
" It's one of my favorite things to rub on
chicken, fish, or beef before grilling, " he says.
" It's salty, with a bit of heat and great acid, so
it creates really mouthwatering grilled foods
that have a fresh zing to them. "
Dustin Valette
CHEF AND CO-OWNER
Valette
For Valette, road trip grilling wouldn't be
complete without a spice mix made with
coffee, Espelette pepper, brown sugar and
dried garlic. " I love to simply sprinkle it onto
any protein and grill away, " he says. " If you
don't want to grind coffee beans for the
trip, I suggest making your favorite spice mix
ahead of time and combining it with salt and
pepper in a Ziploc bag. "
Because he prefers to cook over charcoal,
Valette says he can grill just about anywhere
without schlepping special equipment. " One
of my favorite memories is camping at Lassen
Peak in the Sierras and having just a metal
grate, a shovel and a very lively trout stream, "
he says. " I dug a hole in the sandy beach, used
some fallen wood and made the most epic
grill ever. "
WINECOUNTRYTABLE.COM 37
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Jordan Wine Country Table - Vol. 16, 2021

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 16, 2021

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