Chef Ben Ford poses with a crusted halibut entree he prepared at the Anderson in Home house, Jan 19, 2004, in Park City, Utah during the Sundance Film Festival. – REUTERS
Chef, son of actor Harrison Ford, says book is ‘blueprint’ for ‘meal around a big table with friends’.
American chef Ben Ford’s perfect outdoor parties are not only about great food but getting a bit down and dirty with a saw and a hammer.
In his first book Taming the Feast, co-written with Carolynn Carreño, Ford shares recipes for a clambake and whole pig roast, including instructions for building a roasting box and cinder block pit.
The 46-year-old, who owns the restaurant Ford’s Filling Station in Culver City, California, traced his penchant for building to his father, actor Harrison Ford, who had been a carpenter.
Ford, a Los Angeles native, spoke to Reuters about outdoor cooking, the local food scene and fish-head soup.
Why did you write about outdoor cookouts in your book?
This is my next development as a chef. I was getting more into outdoor cooking. I’m also very interested in wood fires. Emotionally I really love that feeling of being around a big table with friends. I wanted to give people a blueprint and an outline for being able to create those events for themselves.
What are your tips with cooking on an open fire?
Even on a charcoal fire, you want to rotate your meat and cooking around the grill. You want to have a very engineered approach to your cooking. I give some techniques to be able to achieve that.