A Vegetarian Feast Over Fire

A family celebration for two 70th birthdays, built entirely around vegetables, seasonality and fire.

The menu was designed as a generous sharing feast: whole vegetables roasted over coals, blistered flatbreads, smoky dips, brothy beans, sharp pickles, herbs and bright sauces. No meat substitutes and no vegetarian afterthoughts; just vegetables given the full fire treatment.

Fire, smoke, char, acid, herbs and plenty of good olive oil. Food made for passing around the table.