Hungry for Harbor Country. Lindsay Navama

      Let’s Eat! Once done, remove from the oven, plate with the roasted fennel, and garnish with the fennel fronds. You can also serve this dish with my Roasted Jalapeño Pecan Asparagus with Lemon Zest (page 74). Then sit back and bask in the vibrant glow of your sunset-inspired dinner!

      

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      24 IMPRESS YOUR GUESTS

      Roasting and Boasting

      O

         favorite Sunday night rituals at Camp Navama is curling up to

      watch any food-driven docuseries we haven’t already devoured. We have

      Chef’s Table

       to thank for helping us discover Chef Francis Mallmann, man of mys-

      tery and king of open-fire cooking. From our couch in New Buffalo, we were trans-

      ported to his remote island in Patagonia, where he prepares five-star feasts his way,

      using the most primal methods and simple ingredients: air, wood, smoke, fire, meat,

      vegetables, bread, cheese, eggs, butter, salt, and of course wine.

      “We’re cooking dinner in our fire pit tomorrow night.” David said, mesmerized by the wild flames dancing beneath whole chickens onscreen.

      At sunset the next day, with far more confidence than we should have had, David built a roaring fire in our small fire pit and I got started cooking. I seasoned the fish and vegetables simply, with sea salt, citrus, fresh herbs, olive oil, and butter. We wrapped our feast foods in aluminum foil parcels, buried them under the hot ash, and waited. About 45 minutes later we plucked the blackened foil bundles from the smoldering fire, opening them tentatively.

      Thankfully,there was no need to order emergency Chinese takeout.The squash was caramelized, the onions buttery, and the fish, on the flames for just 20 minutes, was tender and flaky. We relished every bite of the rustic open-air meal, sitting in our Adirondack chairs and looking for the first stars to appear. When you’re ready for your own Chef Mallmann moment, watch the episode, light a fire, pour some wine, and cook with a generous splash of wild abandon.

      ★ Skip’s New Buffalo European Farmers Market

      16710 Lakeshore Rd. | New Buffalo, MI

      We picked up our onions, apples, and zucchini for this recipe from Skip’s New Buffalo European Farmers Market. Each weekend from May to October, a wide variety of vendors, artisans, and farmers gather in front of the iconic Skip’s Restau-rant on Red Arrow Highway for this special farmers market, adored by locals and visitors alike.

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      26 IMPRESS YOUR GUESTS

      Seasonal Fire Pit Seafood Feast

       4–6 primal servings 2 hrs start to finish

      Special itemSNeeded

      Fire pit

      Heavy-duty aluminum foil

      Long cooking tongs

      Dry hardwood

      2–3 types of in-season vegetables of choice (see Freestyle box)

      1 in-season fruit of choice (see Freestyle box)

      Olive oil

      Kosher salt and freshly ground black pepper, to taste

      Spices and fresh herbs of choice (see Freestyle box)

      3–4 pounds fish of choice, cut into -pound portions (see Freestyle box)

      Prepare the Fire Pit Build your fire about 35 to 45 minutes before you plan to begin roasting. The fire needs to burn down to create a hot bed of ash.

      Oil and Season the Vegetables and Fruit Lay out sheets of heavy-duty alu-minum foil, about 12 inches long, one for each type of vegetable or fruit you are roasting, and more if needed depending on quantity. Brush the vegetables and fruit with oil and sprinkle with salt, pepper, spices, and fresh herbs as desired. Make a foil package by bringing each long side together, then folding down to make a seam, before folding the ends in toward the center to seal the rectangular pouch. It’s important to seal the pouch tightly so no ash touches the vegetables and fruit.

      Oil and Season the Fish Lay out sheets of heavy-duty aluminum foil, about 12 inches long, one for each piece of fish you are roasting. Brush the fish with oil and sprinkle with salt, pepper, spices, and fresh herbs as desired. Make a foil package by bringing each long side together, then folding down to make a seam before folding the ends in toward the center to seal the rectangular pouch. It’s important to seal the pouch tightly so no ash touches the fish.

      Roast the Produce and Fish Roast the vegetables, which will take the longest, first, followed by the fish, then the fruit (see Roasting Times table in the Freestyle box on page 28). Place the foil packages in the ashes around the fire, not directly on the flames. If you can’t fit all the vegetable, fish, and fruit packages into the fire pit at once, roast the vegetables first, then remove them. They can be kept warm in the oven at 250°F while the fish and fruit roast.

      Use long tongs to turn the foil packages two to three times during the cooking process for even roasting. Always use tongs to remove the foil from the fire, as the packages are VERY HOT! Hot steam can rise from the packages when opened, so do not place your face directly over the packages.

      Let’s Eat! After the packages cool slightly, use a knife to make a slit in the pouch center and remove the vegetables and fruit from the foil. Place on serving trays so guests can help themselves. Place one foil package of fish on each super lucky guest’s plate so they can have fun opening their own fire pit–roasted pouch. Have them use knives to open the pouches. Consider sprinkling the fish with seasoning salt to taste. Accept your “Most Adventurous Cook” award as your guests raise a glass to yet another memorable meal.

      Recipe continues

      tipS for SucceSS

      The best cooking fire is mostly hot ash/coals with a few logs of burn-ing wood. During roasting, continue to add wood as needed to keep a small fire going in the center of the fire pit.

      Do not put foil packages directly on the flames or the foil can become brittle and split open. Wrap the food well to prevent ashes from getting inside the foil and ruining your feast!

      Bury winter squash and root veg-etables that take longer to cook deeper under the hot ash and closer to the fire. Roast fish in the “medium” heat areas, a bit farther from the fire’s center, and fruit in the cooler areas on the outer edge of the ashes.

      Keep a fresh bucket of water nearby for fire safety. Douse the firewith water once cooking is finished.

      

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