Recipes, Press and Inspiration
All products are Handmade in the USA, Follow us on Youtube and check out the video below explaining how our grill basket is made! You can find other How its Made videos on Youtube @ Grills by Demant.
Catch GBD in the new 2022 movie, The Menu
The Menu Set Design was highly important to the feel and tone of the movie. Architectural Digest spoke with the set Designer of The Menu. We are honored to have been a part of his vision. He drew inspiration from synagogues and churches, particularly the modern ones from ’60s brutalism to give the feel that Slowik is being deified. “Tobman also worked closely with Dominique Crenn, the three-Michelin-starred chef of San Francisco restaurant Atelier Crenn, who was a consultant on the film. In speaking with Crenn and her team, it quickly became apparent that the Hawthorn kitchen had to actually function for the film’s action to feel seamless and authentic. Tobman purchased working kitchen appliances for the interior set build and acquired a custom-built open-flame stove from company Grills by Demant.”
GRILL N’ CHILL
Get to know the Restaurants that Grill with Grills by Demant
Fired up with Fogón and Lions
From unique steaks and seafood to ceviches and churrascos, cheeses and cured hams to tacos and whole roasted meats, Fogón and Lions in Alpharetta, GA captures the culinary traditions of Spain, Central and South America, and the Caribbean. The heart of Fogón and Lions is the open cooking space and namesake fogón—a traditional wood-burning kitchen—where chef Julio creates bold flavors over an open flame. We sat down with Chef Julio to discuss how Grills by Demant plays a role in the restaurant. When choosing a Grill for the restaurant, Julio said that," “Providing his team with the best wood fire application for their concept was extremely important. Fogon and Lions entire concept and menu is cooked over wood fire.” Therefore, Julio said, "The Grill created by Grills by Demant is the heart of our restaurant! As a wood fire concept eatery, I could not possibly ask for anything better." It was crucial in his opinion to use Grills by Demant." Julio states, "I have found that the quality is superior and that the direct yet personalized service as well as customization stands on its own; My ability to have a direct communication about my vision and concept is very important to me and Chris has been part of this since day one." With that being said, We are so lucky to have Fogon and Lions in our Grills by Demant family. For mouthwatering Spanish Cusine cooked over a live fire, go check them out!
Grilled Shrimp with Garlic Chile Vinaigrette
Custom GDB Grill page 97.
Check out the second GDB grill ever made. This is a custom, residential GDB Grill installed in the backyard of world known chef, Sean Brock.
““It’s a modular system, so it’s customizable for each client,” says Demant. In addition to configurations that use different grill types or factor in ovens and smokers, the company can add custom finishes to the stainless steel. While his grills do look imposing and industrial, Demant’s deep knowledge of his material allows him to match his grills to any kind of decor. “I want to make each grill unique,” he says.”
Interview with David Feola and Scott Calhoun
@ 38min 30 sec, catch David and Scott giving an explanation of their custom made GBD Grill installed in luxury restaurant, Ember and Ash.
““Our grills are hearth-style and customizable to fit any kitchen,” says Demant. “The grill tower moves up or down. You can add burn boxes, rotisserie mechanisms, whatever works best for your cooking style. Each piece attaches with finger screws for quick changes. It takes almost no effort to move things around. Offering a special menu item for the month? No problem.””
Ann's Homemade Sour Dough Bread
Fire up the most tasty sourdough bread with this easy step by step recipe and video.
Ingredients
120g sourdough starter (fed in the last 12 hours. I usually feed mid morning and make my bough late evening)
350g warm filtered water (95o to 100o F)
500g strong organic bread flour
9g sea salt
Instructions
Add the sour dough starter to a large bowl and mix with warm filtered water. Stir until dissolved.
Add half of the bread flour and mix loosely with a Danish whisk. Mix the remaining flour with the salt and add to batter. Use the whisk to form a chick, wet dough. Use your hands to finish mixing the dough.
Cover with plastic film and let the dough rest for 30 minutes.
Gently remove the dough from the bowl and on to a lightly floured countertop.
Stretch and fold the dough for 15-20 seconds until it is shaped like a ball.
Place the dough in the bowl, cover with plastic film, and let the dough rise overnight (at least 8-10 hours) on the countertop or an area that is between 75 degreesF and 80 degreesF (I leave my bowl on my heated bathroom floor). The dough should triple in size and be very airy by the time it is ready to shape again.
Fire up the oven to 450F. If you are using a solid fuel oven like we do, please
follow the manufacturers instructions to reach the desired temperature. You can also bake the bread in your regular kitchen oven, but live fire baking is just more fun.
Lightly flour the countertop and gently pour the dough out of the bowl. Shape it by stretching and folding it again. Leave it to rest on the counter for 10-15 min. Transfer to a flour coated banneton with the seam up. Dust with flour on top and let rest in a warm place for about 45-60 min.
Transfer the dough to piece of parchment paper (lay it over the banneton and gently flip it around). Use a lame to slash the top. This is where you get to be creative with your pattern, but be careful not to inflate the dough. Lower the parchment paper into a cast iron pot. The pot should NOT be heated prior to baking. Add the lid.
Bake for 30min in the middle of the oven. Remove the lid and bake for another 20 min before taking the bread out of the pot and baking it directly in the oven for 10 min. You might need to remove the bread before the 10 min depending on how stable you can keep the heat when using solid fuel. TIP: place a baking sheet on the rack below the pot to prevent the bread from getting direct heat. This tips also work in your regular kitchen oven.
Let the bread rest for a minimum of 60-90 min before slicing it.
