doug katz/fire gets ink in food & wine

Local is all the rage these days in the media, especially among the foodie publications (well, is has been for some time, but the focus continues to (thankfully) increase). Doug Katz, chef/owner of Fire, is mentioned throughout this month’s Food & Wine, which focuses on local resources and favorite regional finds. Although he is one of many chefs in our area that are do much to support all things local, he is the only one from Ohio recognized in this issue.

Specifically, Katz recognizes three purveyors in the article: Hartzler Family Dairy, Killbuck Valley Mushrooms and Ohio Honey Company.

From Hartzler, Katz is fond of the bottled milk from this Wooster farm. It’s the shiitake and oyster mushrooms that keep him heading back to Killbuck, and you guessed it, the artisanal honeys from Ohio Honey.

Continuing with the local theme, the magazine features 15 summer recipes focusing on local flavors and summer vegetables. Katz makes the cut again with his recipe for squash and zucchini “linguine” with Lake Erie Creamery goat cheese.

Also in this issue is a really nice feature on Michael Symon’s buddy, Chef Chris Cosentino of San Francisco’s Incanto. The article focuses on his dedication to unusual cuts of meat with a strong commitment to humanely raised meat. No wonder he and Symon are tight.

Awhile back we had the pleasure of eating at Incanto and trying his mad meat skills first-hand, specifically the salumi and trotter (thanks again, Michael!). This guy definitely knows his way around a pig.