The Magazine of the American Landowner is an essential guide for investors, landowners, and those interested in buying or selling land. The award-winning quarterly is known for its annual survey of America's largest landowners, The Land Report 100.
Issue link: http://landreport.epubxp.com/i/705552
S U M M E R 2 0 1 6 | The LandReport 57 LANDREPORT.COM It is this hyper-local dynamic that distinguishes his current culinary mind-set from the days of yore. "So much of what we do is a balance, a balance of what's in the soil with a myriad of elements, including the water that is used to grow the produce, the grains, and even the beer brewed here. Water is so full of things that will impart different characteristics," he says. Another critical element is, of course, fire. Given the company's name — Fire Roasted Catering — it comes as no surprise that Stanton continually sources hardwoods for use at his events. "It's another opportunity to play with the elements of nature," he says. opportunity to play with the elements of nature," he says. "Different woods can be used to create entirely different outcomes. Ash, maple, oak, hickory, locust — every piece of wood we use has a different BTU level. And then there is the height of the flames them- different BTU level. And then there is the height of the flames them- selves. Are we searing, charring, or roasting? I'm always recalculating. To me, it's a puzzle to be solved," he says. Stanton has transformed a potential drawback — a firewood quarantine associated with an Asian beetle known as the emerald ash borer — into an opportunity. "Since we can't transport firewood borer — into an opportunity. "Since we can't transport firewood across county lines, we must source local hardwoods to cook. What across county lines, we must source local hardwoods to cook. What an ideal solution," he says.