Blog

    We’re all familiar with the ritual of scanning a wine list at a fine dining restaurants in search of the perfect drink pairing for a high end meal? But more read more

  Sourcing as much of the food that we serve from small local farms is essential to our mission here at fire. You could even say it’s simply our DNA. Doug read more

It’s no secret that serving local food 12 months a year isn’t much of a challenge if your restaurant is located in the more temperate regions of the country. California read more

Our pastry chef, Matt Melvin isn’t your average dough boy. With an artist’s eye, a chemist’s precision and a chef’s palate, our own sweet genius creates desserts that delight the read more

WOW such a busy week here at fire! We were just swamped with exciting projects, parties and events! Our main “project” (of course) being The Katz Club Diner. Happy to read more

Well friends, last Sunday brunch was bustling!  It was, in fact, one of the single busiest meals that we have ever served in the restaurant! We’re thrilled that so many of you read more

We make our own pasta fresh three times a week, and always on Thursdays. Currently, agnolotti, a plump little pillow stuffed with sparkling fresh Mackenzie Creamery goat cheese is on the menu. Agnolotti read more

It’s the first week of Spring and well gentle reader, I’m sure you’ll agree this is not the weather we had hoped for. But don’t despair–why not engage in a little creative read more

  Sometimes I wonder what’s more fun….attending one of our special event dinners as a guest, or just hanging out in the kitchen and photographing one? Our recent (sold-out) “Foods read more

What a GREAT week for local food lovers.  In the past several days Doug has appeared at two separate forums on food issues. First on Tuesday, Bon Appetit Management Company read more

We were a little surprised (and gratified) by the response we received for our Meatless Monday Vegan Dinner last month. The event sold out fast and better yet, at the dinner itself read more

Italy’s Piedmont  is one of the world’s greatest culinary destinations. At our Piedmont wine dinner on February 28th we will explore the fantastic foods and wines of this precious region. read more

Beer is made from just 4 ingredients grains, hops, yeasts and water. The grains are steeped in hot water to extract their sugars. The mixture is strained and the grains discarded. Then the read more

So much going on these days! We’re racing to complete the new Katz Club Diner. Construction is moving ahead at a nice pace though somehow these type projects always become read more

There is something noble and soul satisfying about perfectly crafted pasta.  Pasta is  beautiful in its simplicity. It’s mostly just a few humble components; flour, water, and eggs. Yet when freshly read more

The increasing popularity of plant-based diets is rapidly changing our dining landscape. On February 18th excite your palate at our Meatless Monday Vegan Dinner event.  The inspiration for this special dinner grew read more

Awfully exciting things going here as we work toward the opening of Doug’s new project The Katz Club Diner! The very excellent, New York Times best selling author, local food read more

And you thought our fall menu was hot!  Well this week we rolled out our NEW late winter menu replete with delicious surprises. At our pre-release staff tasting we were read more

Well one year ends and on to the next. As I sat down at my computer to work on the blog post this week I couldn’t help but feel a read more