{"id":3811,"date":"2017-04-25T01:11:02","date_gmt":"2017-04-25T05:11:02","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=3811"},"modified":"2017-04-26T15:22:59","modified_gmt":"2017-04-26T19:22:59","slug":"interview-brigit-binns","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/interview-brigit-binns\/","title":{"rendered":"“Kissed by Fire”, an Interview with Chef\/Author Brigit Binns"},"content":{"rendered":"

\"kissedbyfirelist\"<\/u>Note from Peter: I met Brigit Binns in the Fall of 2015 when we were both featured presenters at the “Forno Bravo Wood-Fire Expo” in Salinas California (you will see her featured in some of our upcoming video webisodes over the next few months). Her food was (and is) amazing, and she and her husband, Casey, made an an amazing team at the Expo, bringing his theatrical background and her culinary artistry and flare for bright, vibrant flavors\u00a0into each of Brigit’s demo’s (more on Casey below). Brigit, meanwhile, recently wrote a book, published with<\/strong>\u00a0Forno Bravo, on her passion for cooking with fire. We had a chance to explore this in the conversation that follows. See below for\u00a0the link to the book and be sure to look for any opportunity to visit with Brigit and Casey at their spectacular\u00a0culinary retreat center, Refugio, in the California Central Coast Wine Country of Paso Robles.\u00a0<\/b><\/em><\/p>\n

–<\/p>\n

PQ (Peter): Brigit, congratulations on your new book, \u201cKissed By Fire<\/em>.\u201d It\u2019s beautiful and really captures an important past of your culinary vision. Can you describe for our readers more about your vision and culinary philosophy and how you came to it?<\/strong><\/p>\n

\"kissed<\/a>

Click Here To See What’s Inside or Download A Copy Of Brigit’s Wood Fired eBook.<\/p><\/div>\n

\u00a0Brigit:\u00a0<\/strong>Peter, first of all thank you so much for your kind words about<\/em> my new book, \u201cKissed By Fire,\u201d not to mention IN<\/em> my book, in terms of the fantastic Foreword you wrote! I was super honored to have a pizzaiolo<\/em> of your, um weight<\/em>, weigh in! Hmmm. Vision and culinary philosophy\u2013such very weighty subjects. (OK OK, enough with the weight analogies.)<\/p>\n

Peter: Yes, my scale thanks you!<\/strong><\/p>\n

Brigit:<\/strong> In 2005 I made what later turned out to be a \u201cslight\u201d miscalculation: I agreed to move from Los Angeles to upstate New York with my husband. Together we built a sweet little barn-esque house on a defunct mushroom farm by the Hudson. As a Californian, I feared the cold weather (perhaps, in retrospect, not quite enough) and, as compensation-in-advance, I designed\u2014with the fabulous help of your and my mutual friend, William Rubel author of, “The Magic of Fire”<\/em>)\u2014 a waist-high cook-in fireplace with a huge, deep hearth. It was the heart of the home and became the center of my home-sick universe. In it, over the next five years, I roasted small animals, simmered soups and stews, and sizzled sausages. Most of all, I gazed lovingly at the flames. I literally fell in love with fire. So, when I was finally able to influence a move back to my beloved home state of California in 2011, fire was high on the list of must-haves for the new property. After almost 30 cookbooks, my culinary philosophy ebbs, flows, and ranges far and wide, but rustic Mediterranean food has always formed its backbone. France, Italy, Spain\u2014and fire! I\u2019m exceedingly lucky to now have seven grills and two wood-burning ovens here at Refugio<\/em>, and take every opportunity to explore their warmth and ability to satisfy the inner hunger of the heart and the tummy.<\/p>\n

PQ: Where you live now on the Central Coast sounds like heaven on earth. Can you describe what a typical day is for you and how your center, Refugio<\/em>, fits into it all? Also, it seems like your husband plays an important role in all of this. How do you two blend and balance your skills and talents?<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\"Spring

Spring Strawberry Bluberry Galette — yum!<\/p><\/div>\n

Brigit:\u00a0<\/strong>My husband Casey (Biggs) is an actor, director, and professor. As a Juilliard grad, New York City is his beloved stomping ground\u2014the center of his<\/em> universe\u2014and it wasn\u2019t easy to shift him back westward. In 2010, he fell into an identity as the face of Paso Robles wine marketing, aka the YouTube sensation,\u00a0\u201cPaso Wine Man.\u201d<\/em> This was instrumental in my quiver of convincing arrows, when it came to luring him to California. And his belief in the adage, \u201cHappy Wife, Happy Life\u201d helped. A lot.<\/p>\n

It was one hundred percent his idea to convert the garage\/guesthouse on the new property into a culinary event space\u2014with two luxe vacation suites attached\u2014that we call Refugio<\/em>, after a beach near Santa Barbara where I spent much happy outdoor time as a kid. He and I designed, built, furnished, and decorated it together, and it reflects both of our personalities and talents. In our semi-monthly cooking classes here, he is the welcoming figure, expansive and infectious and always pouring just a little more wine for students than I would. I teach; he entertains. With a couple of local helpers to keep the peppers diced, the counters clean, and social media buzzing, we\u2019ve created an atmosphere of learning and fun that\u2019s earned us a devoted following within and outside the Central Coast Wine Country. He still travels frequently for work: directing, acting, teaching, and attending Star Trek<\/em> conventions all over the world (he\u2019s still very much in demand after five years as \u201cDamar\u201d on \u201cDeep Space Nine\u201d<\/em>). He\u2019s been making wine for almost five years now, and after a steep learning curve with local winemaker friends, has become very knowledgeable; he\u2019s making incredible Syrah blends and a pale pink dry ros\u00e9 called Vin de Pool<\/em> (it\u2019s not for sale; we give it away to friends and guests at Refugio<\/em>). Casey often tells me, and others, how \u201cseductive\u201d he finds our life in the Wine Country and at Refugio<\/em>. And it is<\/em> wonderful — I\u2019m just very lucky that he was open-minded enough to make the move!<\/p>\n

\"Wood-fire

Wood-fire roasted butterflied thyme roasted chicken<\/p><\/div>\n

PQ: What are some of your favorite dishes to make and, also, some of the things on your wish list that you haven\u2019t yet created?<\/strong><\/p>\n

\u00a0Brigit:\u00a0<\/strong>Protein is almost always on my menu, Peter, and yet as a Californian who\u2019s always watching my weight (oops, I did it again!), I bring a fresh, light, and vegetable-centric take to every table. I\u2019m working on my 12th<\/sup> book for Williams-Sonoma<\/em> right now, called \u201cCooking in Season.\u201d<\/strong><\/em> When the editor called me for the job, she said, \u201cThis food is right up your alley,\u201d and I was so flattered! I\u2019ll scatter things\u2014like minced Meyer lemon peel, and squid\u2014on a disk of ethereal, sourdough pizza crust that would make a true Neapolitan pizzaiolo cringe (but not John Arena; he\u2019s my other idol). And a crisp-skinned local chicken, butterflied, scattered with fresh thyme branches, and roasted in the wood oven, is perhaps my all-time fave.<\/p>\n

\"Calamari

Calamari chorizo pizza!!<\/p><\/div>\n

Desserts have always been a challenge for me\u2014I just don\u2019t have a sweet tooth, for some reason; I\u2019d rather eat salami. Yes, I\u2019d like to get better at desserts, but given the choice, would probably prefer to roast a small pig in my wood oven. Never done that — yet! Is there a theme here? If so, it\u2019s porcine.<\/p>\n

\u00a0<\/strong>PQ: What do you think it is about fire that is so compelling, not only to you, but to so many others?<\/strong><\/p>\n

\u00a0Brigit:\u00a0<\/strong>There\u2019s a throwback-to-the-wayback thing happening with both fire and fat. I think our bodies instinctively remember when the presence of fire and fat meant surviving a lean winter out of doors.<\/p>\n

PQ: Yes, it does seem so basic to our inner being. So, how can our readers find out more about you, about\u00a0Refugio<\/em>, and how to get your books?<\/strong><\/p>\n

\u00a0Brigit:\u00a0<\/strong>We always love to welcome new visitors and students to Refugio:\u00a0RefugioPasoRobles.com\u00a0<\/a><\/p>\n

There\u2019s more about my history, and a fairly well updated list of books at:\u00a0BrigitBinns.com<\/a><\/p>\n

And of course, for the books themselves, go to SmileAmazon.com<\/a>\u00a0and search for \u201cBrigit Binns.\u201d<\/p>\n

Full disclosure: I wrote a pizza book for Williams-Sonoma some years ago, but I have traveled far and learned much since then. \u201cKissed By Fire,\u201d<\/strong><\/em>\u00a0though, encapsulates and details my current “best-of” when it comes to pizzas and flatbreads\u2014and chickens and quail, and veggies steaks \u2013 you get the picture.<\/p>\n

\"Ember

Ember roasted artichokes — hey, life is good!!<\/p><\/div>\n

PQ:\u00a0\u00a0 What do you see in your future? Do you have any kind of five or ten year plan?<\/strong><\/p>\n

\u00a0Brigit:\u00a0<\/strong>Gosh. I\u2019ll keep on grilling and roasting and drinking wine while I can. Oh, and if I can find a month-long break or three at some point(s), I will disappear to a very quiet place, work on a non-culinary memoir about my grandmother, my mother, and myself. The only time I actually did this, it was a month in Marfa, Texas but, sadly, it took me ten days to get down to work because I was convinced the \u201cTexas Chainsaw Massacre\u201d was going to happen in my remote little bungalow.\u00a0<\/strong><\/p>\n

PQ: \u00a0 Well, we’re so glad it didn’t and that you found time to create such great books and the amazing Refugio<\/em> in Paso Robles. Thanks so much, Brigit, for letting us into your life and for all the wonderful work you are doing. Continued success, and we look forward to sharing your future news and projects with everyone here on Pizza Quest.<\/strong><\/p>\n

\u00a0Brigit: <\/strong>Thanks, Peter.\u00a0See you around the fire!!<\/p>\n

See what’s inside and download a copy of\u00a0‘Kissed By Fire – Wood Oven Recipes From Wine Country<\/a>‘<\/p>\n

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\u00a0\u00a0 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Note from Peter: I met Brigit Binns in the Fall of 2015 when we were both featured presenters at the “Forno Bravo Wood-Fire Expo” in Salinas California (you will see her featured in some of our upcoming video webisodes over the next few months). Her food was (and is) amazing, and she and her husband, Casey, made an an amazing team at the Expo, bringing his theatrical background and her…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":3958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[381,382,52,383,380],"class_list":["post-3811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s3-peters-blog","tag-brigit-binns","tag-casey-biggs","tag-forno-bravo","tag-kissed-by-fire","tag-refugio"],"acf":[],"yoast_head":"\n"Kissed by Fire", an Interview with Chef\/Author Brigit Binns - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/interview-brigit-binns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""Kissed by Fire", an Interview with Chef\/Author Brigit Binns - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Peter: I met Brigit Binns in the Fall of 2015 when we were both featured presenters at the “Forno Bravo Wood-Fire Expo” in Salinas California (you will see her featured in some of our upcoming video webisodes over the next few months). 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