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Mark Stevens Roncoli

@marksroncoli

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🔥 Cinematic fire chef @openfireco
🐟 Hanger of fish heads
🎥 1st AD on films & TV
🇺🇸/🇮🇹 Origins |📍NOLA | 🗺️ 45+

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Im in love with New Orleans 🔥

Incredible music everywhere you go, colourful houses, beautiful architecture and amazing food.

Ticks all my boxes✅

Favourite bands
@nextlevel_nola
@jamilton_nola
@bonbonvivant

Favourite food spots
@turkeyandthewolf
@deaniesseafood

Big thanks to @marksroncoli and @openfireco for putting together such a cool event at @farmersonthebayou
We sold out and raised enough money to buy a community fridge🙌🙌🙌

Same again next year?

#neworleans #dayinthelifevlog #travel #vlog #viral

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Fall is here in New Orleans and that means the weather has cooled off and we can fire cook at home. Nothing makes an event more personal than having the food cooked right in front of you as was the case this past weekend in the French Quarter.

We did a whole gator, succulent bone-in ribeyes, salmon on cedar planks and lots of butternut squash and Japanese purple sweet potatoes.

If you're done with tired chicken and mashed potatoes in chaffing dishes for the food at events, share this video NOW and let's spread the culture of cooking at the source.

📹 @zachary_kanzler

#openfirecooking #openfire #firecooking #barbecue #asado

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@kiawe_outdoor #cowboy #maui #asado @luke_smith_445 @gaigeooo @chefjoshhyman808 @chefonmaui @ajai.james2 @cheftylerbond @alexagoldenrose

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Friendships forged in fire are the ones that stay for a lifetime.
Thanks cabron for your hospitality in this impromptu check in in #neworleans and the amazing art.
See you soon…eventually some day.
@marksroncoli @culinary_demons @thatrebelruss
Thanks @smokey.rebel for help merge this rice transatlantic fans club.

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POP-UP ALERT 🚨 Yall this Friday from 4-7pm at Farmers Butcher & Farmstop - along with a good friend from @1415asado, Matias - we are cooking it up on the bayou for a good cause.

If you've been wanting to try our food this is the time! We're hanging chickens and veggies and serving it up for $25 a plate to buy @farmersonthebayou a community fridge to support hunger resilience in our neighborhood.

Mark here: I Matias at the Smoke & Fire Festival in Maldon, UK last year where I was doing bbq fish head demos and he had a booth. We instantly hit it off over choripans, Quilmes, and love of entraña (he is from Argentina if you couldn't tell).

Come hang out with us. Grab a bottle of wine from the market and sit on the bayou and watch the Canadian Geese (also on a tour of the South...)

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Why throw away the best parts of the fish? Folks don't throw away chicken thighs or beef cheeks but routinely discard the collars and frames of fish but in the same breath claim they don't like fish because it dries out (when it's the fillets that can easily be dry... just like chicken breast).

What if I told you you're bbq'ing the wrong part of the fish and that's why it's dry? What if I told you that you can go to your local fish market and they'll sell you heads and collars for cheap?

I'm on a mission to convince the world that IF we are going to take the privilege and responsibility to eat meat (and yes, it's both) than we should eat as much of it as possible and use it all.

ESPECIALLY WHEN IT SAVES MONEY AND ACTUALLY TASTES BETTER.

Rant complete.

Special note: This song is by Fabrizio de Andre who comes from my region of Italy, Liguria. It references a stone path between houses that fishermen take to the sea and the life of toll and wanderlust that inlanders cannot grasp. It is all in Zenese, the dialect of Genova. Incidentally, in one line it mentions how people from Lugano (in the mountainous lakes of Northern Italy, assumed in the song of being a higher socio-economic status) prefer the wings of the seabass: a metaphor describing the vast gulf between what they eat and where it comes from (bc fish don't have wings).

Now decades later I call collars 👉 fish wings and it certainly would've been those fishermen and their families eating the heads and actual "wings".

Brings me to tears when I listen to the poetry of this song. It transcends language... reminds me I've never lived more than an hour from the sea. And I'm beginning to believe that wasn't ever my choice at all.

-Mark @marksroncoli

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A Month on Maui

I’m in awe of this place and its incredible people

Thank you @kiawe_outdoor for making it possible, can’t wait to be back

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What if there was a different way to experience food at weddings, rehearsal dinners, welcome lunches and private events? If we had our way, we'd never see a chaffing dish full or sad chicken ever again.

At our events, the food is cooked outside, over fire, right in front of you. The main influence is the environment and weather, not how cheap we can get the ingredients for.

If this inspires you, please like and share this post. We're just a small company from New Orleans trying to change our collective relationship to food back to the basics.

We'd love to make your next event pure magic! 🔮

📹 @zachary_kanzler
🏡 @garrettfieldestancia

#openfirecooking #firecooking #barbecue #asado campfirecooking

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Join us for a little walkthrough of the the biggest event we’ve ever done. 450 guests for @snapdragonofficial

Shared joy. Heaven on earth. 💜🔥

Huge shoutout to the Avengers Squad of chefs and talent that rallied to pull this off. 😮‍💨

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Never the same twice. We build into the environment so our setup blends into the natural landscape. This is influenced by an architectural principle called contextualism or contextual design: The building of a structure in response to the literal and abstract characteristics of the environment in which it is built.

This could be biophilic - which is inclined to enhance connection to nature - like when we were in Kenya. Or industrial, like when we're in the center of New Orleans. Or in this case at @hotelpeterandpaul where the palms and brick take center stage.

Just like the meal has levels of flavor, we seek to create levels of meaning so that the memory lasts a lifetime.

Get in touch to book your event at www.openfireco.com/contact or slide into our DMs (we love compliments).

📷 @jesskearney_

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We're looking for folks who don't mind eating the cheeks of a fish head. Is that you?

If so, you're in the right place.
Follow 👉 @openfireco @marksroncoli

#openfirecooking #openfire #firecooking #barbecue #asado

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What do you get for a Dad who has everything he needs and doesn't show much enthusiasm for gifts? How about the one thing he openly gushes about: a Hang in his yard with his friends and neighbors.

Didn't have the team or the tools besides a few hooks and my knives. But sometimes the most fun cooking experiences are the one you have to improvise.

On the Menu:
🥟 Wild Black Bear Empanadas
🫎 Moose Jerky
🥗 Smoked Cabbage and Kelp Salad
🍗 Chickens w Smoked Grapes
🐟 Whole Atlantic Salmon w Cacik
🍍 Smoked Pineapple and Honey

📷 @jesskearney_

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