Chefs Kelly Whitaker (of Basta in Boulder) and Cody Taft rolled out their mobile kitchen and wood-burning oven, Ash, last Friday at the Infinite Monkey Theorem Urban Winery in the RiNo neighborhood — just in time for a heavy dose of rain. Tarps kept the food dry and fires safe, but turnout was slim. But Ash is back tonight at IMT from 5 to 11 p.m., and the weather is expected to cooperate, with clear skies and temperatures in the mid-’70s — perfect for a cookout and a few glasses of wine.

Pizzas, fresh-baked breads, chicken skewers and other wood-roasted treats from the big dome oven and a smaller hibachi blazing at 1,000 degrees with Japanese binchotan coals were on order last weekend; expect similar treats tonight. Here's what you missed last weekend while you were staying dry.

EXPAND

Thick-crust pizza with Calabrian chiles, figs and cured sausage. While the crust picks up some serious char from the wood-burning oven, the flavor is toasty rather than burned.

Mark Antonation

EXPAND

Japanese oak binchotan coals burn at 1,000 degrees in Whitaker's hibachi.

Mark Antonation

EXPAND

Fire-roasted bread with Bolognese. Whitaker's take on the Italian classic is thick and meaty rather than thin and soupy.

Mark Antonation

EXPAND

Bread bakes in the Ash oven.

Mark Antonation

EXPAND

Chicken roasted over wood charcoal. The meat is seasoned simply to let the flavor of the wood stand out.

Mark Antonation

If you like this story, consider signing up for our email newsletters.

SHOW ME HOW

X

Newsletters

_{All-access pass to the top stories, events and offers around town.}

• No Thanks
• Sign Up

X

SUCCESS!

You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!

EXPAND

Whitaker explains how the dome oven serves as the center for creating coals that go into the hibachi.

Mark Antonation

EXPAND

Chicken wings butterflied in the style that Whitaker learned while working in a restaurant in Japan. He says that whole chickens are broken down into 22 traditional cuts for skewering and grilling over binchotan charcoal.

Mark Antonation