How Grill Master Tom Ellis Uses Fire and a 'Little Hell' to Cook a Feast

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How grill master Tom Ellis uses open fire cooking and a “little hell” to make a feast

Swell Party grill master Tom Ellis considers himself an event planner first and a chef second. Using his skills as a trained actor and caterer, he thinks of his open fire kitchen as a stage, directing his locally sourced meat, vegetables, and fruits to roast over open fire grills for guests of large, elegant events.

When Ellis was a caterer in New York City, he learned how to prepare parts of dishes in a kitchen and then assemble on site via hot boxes, which is the standard type of catering in the city. He was then asked by a high-end event planner to work with a company that was doing fire cooking for events. “I was just blown away by the idea of cooking fresh on site,” says Ellis.

For his events, Ellis uses a set of grills called “infernios,” which are made up of a simple set of freestanding table-like pans that slide in and out over lit fires. Here he can adjust the heat by putting a pan low to the ground, higher up in the middle, or even by putting hot coals on the top pan to create a top-down heating effect.

“Fire is primal, it’s essential, and it’s truthful. It’s what we had for thousands of years. It’s the history of man and it’s cooking with wood,” says Ellis. “It’s in us, it’s in our DNA. It speaks to us in a very very honest way.”

 

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