A CULINARY JOURNAL BY STEPHANY BANYAS
Culinary Experience Manager, Kalamazoo Outdoor Gourmet
For as long as I can remember, food has been my way of understanding a place. Some of the most memorable meals I've experienced began with a conversation, a market visit, or a recipe shared across generations. Plates, Places & Possibilities is where I share those stories, along with the recipes, techniques and inspirations that continue to shape how I cook outdoors.
FEATURED STORY
Wood Fired Rotisserie Chicken Peruvian Style
A memorable meal in Peru sparked a deeper exploration of one of the country's most iconic dishes. Join Stephanie Banyas as she traces the traditions, flavors and techniques behind Peruvian rotisserie chicken, then recreates the experience through a recipe designed for live-fire cooking.
