FOOD + DRINK
“THE CHEF'S JOB IS TO BE A STEWARD OF THEIR LOCAL MARKET AND TO PROMOTE AND GIVE GUESTS THE OPPORTUNITY TO SEE AND EAT THINGS THAT ARE CLOSE BY.”
Ironwood Steakhouse gets their dry-aged meat and bread from Look’s Marketplace , working closely with the co-owner. “One great thing about being in this market is being able to work with great chefs like Beau Vondra ,” said Thoma. “Beau does our dry-aged meat program and our bread service here at Ironwood.” Ironwood utilizes a Santa Maria-style barbeque woodfire grill with heat regulated by raising and lowering the cooking surface. “We build a big campfire every day starting at about three o'clock, and then we cook over coals,” said Thoma. Sustainability and ensuring guests get the best quality products, while supporting the local economy are all top priority, adds Thoma. “Being able to be true and buy local products is the foundation of our careers as chefs,” said Thoma. “It's the way to give back to the community.” A plethora of little details went into the creation of The Steel District eateries, with attention to aspects like lighting and artistic additions.
JOSH THOMA
16 | 605MAGAZINE.COM
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