New York Times - Where There’s Smoke, There’s an Open-Fire Wedding Meal

By Sylvie Florman

Kyra Hodes​ and her husband, Danny Weir,​ were married in March at a venue in Louisiana that lacked an industrial kitchen. They chose an open-fire setup instead.

“The morning of her wedding last March, Kyra Hodes woke up to pineapples and fish heads roasting over an open fire. It was around 6 a.m., and her caterer, Mark Stevens Roncoli of Open Fire Co., was already preparing the food.

As Ms. Hodes, a 31-year-old jewelry designer and silversmith from New Orleans, got ready, she watched the flames blaze ahead of the day’s (other) main event: a post-ceremony dinner cooked over the fire for her 145 guests.

Picking an open-fire setup was part choice and part necessity: The venue Ms. Hodes and her husband, Danny Weir, chose — Garrett Field in Slidell, La. — lacked an industrial kitchen.”

Read the full article at The New York Times by clicking here.