Of the many methods for cooking with live fire, few rival the simplicity, speed, and flavor-to-effort ratio of the 茅clade de moules. This traditional dish (going back at least to the 13th century) is from the French d茅partement of Charente-Maritime, which sits on the Atlantic coast north of Bordeaux. It originated when hungry mussel foragers carried their haul up from the sea to the pine forests along the coast and used the fuel they found there to cook their catch quickly and deliciously, without pans or implements. This was often done directly on the ground, on a flat area of dried mud, but over time wooden boards became de rigueur, as they keep the food cleaner.

Mussels generally come in two-pound bags, so you’ll want two or three bags depending on the size of your board and the number of people you’re feeding. Traditionally, they’re cooked on a round wooden board a couple of feet across; if you have the carpentry skills and are so inclined, you could cut and attach a few planks together to create such a substrate. Unless you have a big round board, though, it’s probably best to think of this as an appetizer rather than a main course.

The method couldn’t be simpler. Soak your board for at least four hours before cooking, which helps keep it from catching on fire. Hammer four nails about an inch apart into a cross shape at the center of your board so that the heads protrude at least an inch. Start with the larger mussels first, and lean them against the nails, hinge side up (this keeps the ash from getting inside) and the point angled toward the center of your board. Now work your way around, placing the mussels in concentric rings or a spiral until they’re all arranged. Make sure they’re crowded together tightly so they can’t pop open during cooking and ruin your beautiful arrangement. Spread the pine needles generously over the top so that you can’t see any mussels鈥攜ou want a layer at least a couple of inches thick, but four or so is ideal. Then light the needles in several places, starting at the base, and fan the flames into a conflagration. Once they burn down to ash, you can fan or blow the ash away and begin eating.

Serve them on the still-smoking board or transfer them to a platter. Crusty bread and salted butter (and a glass of cold white wine) are the traditional accompaniments, as is a bowl of boiled new potatoes, but the mussels are also amazing piled on top of a green salad or added to a larger seafood spread or raw bar situation. You could also use the mussels as components in other dishes, or toss them in a little melted butter and hot sauce and stuff them into hot dog buns, lobster roll鈥搒tyle.

It’s easy, impressive (and very social media鈥揻riendly), and above all it’s primal鈥攁n inspiring way to enlist flames to make your dinner. Besides the elegance of the arranged shells and the drama of a whooshing fire, the pine needles impart a delightfully smoky flavor to the mussels that plays beautifully with their briny character: a real fusion of land and sea. An 茅clade de moules is also a terrific way to eat in high style but lower on the food chain, as farmed shellfish are one of . So rejoice, and fire up an 茅clade at your next cookout, campfire, or clambake.

The Gear You’ll Need

1. You’ll need a good-sized plank, 1-by-12 or 2-by-12, cut a couple of feet long. Don’t use pressure-treated wood or plywood: the chemicals in the former and the glue in the latter are toxic, and you don’t want those fumes near your food. You’ll also need four nails at least a couple of inches long, and a hammer to hit them with. And you’ll need an armload or two of bone-dry pine needles (foraged or store-bought) as fuel for your fire, and something to light the fire with. Buy needles from a local garden center rather than a big box store, where the quality can be inconsistent.
2. If you don’t have pine needles, you could try other dried plant material. Dried fava bean stalks are another traditional fuel source, but most people prefer pine needles because they burn faster. A longer cook time means your mussels might get rubbery. Dried grass could work well, but not lawn clippings鈥攖hink long dead grass from the edge of a meadow, or maybe beach grass. They won’t give you the piney flavor, but they’ll burn fast.

Be sure to set this up somewhere safe, far from combustible materials, as you would any other type of cooking fire.

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By day, Bob Carbaugh designs hospitality spaces as a senior associate with , based in Portland, Oregon. Off the clock, he’s an avid traveler and hiker. Those two passions, as dissimilar as they may seem, are actually in pursuit of the same goal.

“When you’re hiking a trail or getting to the end of an arduous climb, there’s that big reveal, that big ‘aha’ moment, and you get chills to feel that magic,” he says. “I feel like I’ve created a great project when I can give that sense of exploration and excitement to people who use a space.”

Brewery taprooms aren’t typically synonymous with that sense of awe. Most need to function, at least partially, as sterile manufacturing businesses full of stainless steel and industrial-grade cleaners. But Carbaugh still pays a lot of attention to natural elements of light, sound, and texture when he’s designing a brewery, restaurant, or hotel. In particular, he takes inspiration from the geological textures and colors that define a given place, whether it’s sun-beaten southern California or lake-dappled New York State. The more guests feel those outdoor elements inside an interior, the more that a business feels integrated into its surroundings.

For most of us, that harmony with nature is soothing. Rebecca Spears, principal with in Fort Collins, Colorado, says it’s why “biophilia”鈥攁n innate desire to seek out living things鈥攈as lately become a guiding principle in architecture and design. In taprooms, it requires a balance between reminding guests of “process-oriented” details of the brewing happening on-site as well as comforting them with organic elements. “Nature reenergizes us and centers us,” Spears says. “It’s desirable in pretty much any indoor environment.”

Below, we’ve collected the most scenic breweries across the United States. Stop in for brew and awe.

Fonta Flora Brewery-Whippoorwill Farm

Nebo, North Carolina

Less than one mile as the crow files from Lake James State Park, makes full use of the former dairy farm on which it’s situated. Local produce flavors seasonal beers, and even the decorative bouquets were grown on-site. Dozens of miles of singletrack extend out the brewery’s door.

Maine Beer Co.

Freeport, Maine

ethos, “do what’s right,” is inspired by and extends to its natural surroundings. The outdoor campus is rewilded with native plants, while inside, a sculpted bronze willow tree fountain, moss art installation, and a 53-foot finback whale skeleton bring the sounds and textures of an oceanside environment to the tasting room.

Pelican Brewing at Siletz Bay

Lincoln City, Oregon

Floor-to-ceiling windows and a deck offer prime views of the bay. At low tide, you can watch clammers dig for mollusks, and at high tide, the water laps right up to the deck’s edge. Opened in 2022, this brewpub is the newest addition to three other (equally beautiful) coastal Oregon locations. Can’t make it to Coastal Oregon? Chase the zen with Pelican Brewing’s webcam, which streams live beach views at .

Scratch Brewing

Ava, Illinois

Shaded by woods on all sides, patio is ringed by a retaining wall of river stone scooped from the creek behind the patio. In the fall, the sound of hickory nuts falling on the roof of the pavilion punctuates sips of beers brewed with foraged ingredients.

Upward Brewing Company

Livingston Manor, New York

Awarded an honorable mention in the 2020 World Design Awards, reclaimed mahogany millwork and warm color palette evoke fall in the surrounding Catskill Mountains. Hiking trails offer a chance to more deeply explore the brewery’s 120-acre property.

Twin Oast

Catawba Island, Ohio

Businesses on Catawaba Island tend to lean nautical in their design, but literally draws from its 60-acre farm. Its two towers, or oasts, plus firepits and facade are made from Catawba stone excavated during the brewery’s build-out, while local black walnut wood forms the bar top and wall coverings.

The Drowned Lands Brewery

Warwick, New York

Inside expansive taproom, the lines between inside and outside feel softened, almost blurred. Muted tones, clean lines, and intentionally minimal design keeps the focus on views of the Warwick Valley and the changing light filtering through the windows.

Lawson’s Finest Liquids

Waitsfield, Vermont

plays multiple roles in different seasons: it offers a front-row seat to the splendor of summer wetlands as well as a cozy refuge during winter’s ski season. Architects were careful to minimize the building’s environmental impact, keeping with the brewery’s commitment to solar energy, electrical vehicle charging, and other sustainability efforts.

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Night Before the Trail Run

Nonalcoholic IPAs deliver punchy hop flavor with none of the hangover, and an explosion of new NA beer brands over the past five years means there鈥檚 more variety and quality than ever. Whether your preferred IPA tastes classic and bitter or hazy and tropical, store shelves are full of booze-free options that are ready to help you carb up and tackle the mountain feeling fresh.

• Athletic Brewing Company
• Best Day Brewing
• Brooklyn Brewery

Morning of a Big Hike

Even at breakfast, these beers won鈥檛 set you back. Reach for nonalcoholic golden ales when the day鈥檚 plans call for an easy-drinking crowd-pleaser with bright, refreshing carbonation. Hemp-derived THC and CBD have recently found their way into NA beers, offering a low-dose boost without the buzz. (Throw an extra in your pack for a midday, top-of-the-mountain treat.)

• Easy Man
• Sierra Nevada
• Patagonia Provisions x Deschutes Brewery Kernza Golden Brew

Midday on the Water

Stay even-keeled with a four to five percent ABV craft lager. For decades, American craft brewers largely shied away from so-called 鈥測ellow fizzy beer,鈥� preferring to leave pilsners to the world鈥檚 biggest brands. Thankfully, they鈥檝e finally seen the light and are now brewing ultra-crisp, characterful lagers with manageable alcohol contents that make them easy to reach for.

• pFriem Family Brewers
• Threes Brewing
• Firestone Walker Brewing Company

Afternoon Mountain Biking Break

A mix of beer and carbonated lemonade, radlers have long been associated with German cyclists. It鈥檚 easy to see why: They鈥檙e sweet-tangy enough to toe the line between beer and juice. Today, radlers鈥攁nd their British cousin, shandies鈥攃ome in a rainbow of citrusy flavors from grapefruit to orange. Their thirst-quenching power, however, remains steadfast.

• Stiegl
• Shiner
• Von Trapp

Back at Base Camp

Wind down with the new and improved world of West Coast IPAs. After years of hazy, fruity New England鈥搒tyle IPA dominance, the West Coast version has made a triumphant return. But today鈥檚 versions aren鈥檛 tongue-scrapingly bitter; they expertly blend classic hops鈥� pine, dank, and subtle citrus notes for a prismatic sip that eases you out of a hard day鈥檚 work at six to seven percent ABV.

• Breakside
• Upslope Brewing
• 罢谤枚别驳蝉

Campfire Nightcap

Once you鈥檝e debriefed the day鈥檚 challenges and successes, it鈥檚 time to drink dessert. Reach for a slightly sweet stout that incorporates chocolate, peanut butter, hazelnuts, or other other culinary ingredients. The best of these indulgent beers maintain a coffee-like roast that helps balance those confectionary additions. Feeling extra bold? Look for a version that鈥檚 been whiskey barrel鈥揳ged.

• Mother Earth
• Samuel Smith
• Left Hand

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September 21, 2023, the first episode of The Road Less Eaten will be available on 国产吃瓜黑料 Watch. In this five-episode series, recreational cyclist and chef Biju Thomas visits his friends 鈥� athletes and celebrities alike 鈥� in cities across America to learn about their outdoor passions and enjoy hometown flavors.

鈥淚 wanted to go to middle-America cities that people don鈥檛 often think of as outdoor destinations,鈥� Thomas says. 鈥淕reenville, SC is a perfect example. For years, it seemed like no one went downtown to hang out. But when they started cleaning up bike paths and trails, it became a hotspot for families walking and cycling.鈥�

In the series, Thomas visits Vail, CO, Nashville, TN, Greenville, SC, Bentonville, AR, and Wimberley, TX. At each destination, he鈥檚 met by an old friend who shows him the ropes, leading him through their favorite activities (like cycling, HIIT, and drumming), and dining at hidden gem restaurants.

鈥淲e鈥檙e showing off these destinations, peeling back a couple of layers,鈥� Thomas says. 鈥淎nd showcase what everyday Americans are doing to elevate their quality of life.鈥�

Beyond highlighting these cities, The Road Less Eaten hopes to show those living athlete-inspired, healthy lifestyles that they have permission to enjoy good, delicious food. Thomas founded Base Camp Canteen, which supplies food for outdoor recreation and endurance sports, so he鈥檚 a firm believer that nutritious food can still be flavorful and fun.

鈥淭hese friends I visit on the show are famous athletes and high performers,鈥� Thomas says. 鈥淲e show that they鈥檙e just normal people who try to enjoy food when they can. Even high achievers are willing to be silly, enjoy good food, and try out something different.鈥�

Thomas hopes The Road Less Eaten encourages people to get out and explore not only the cities featured in the show, but to examine their own hometown behind a new lens.

鈥淵ou can carve out a little bit of time everyday and enjoy something right in your own community,鈥� he says. 鈥淵ou don鈥檛 have to go on these big cruises or expensive vacations, because you can find something amazing and fulfilling in your own neighborhood.鈥�

Biju鈥檚 Favorite Bites From The Road Less Eaten

Key Lime 鈥淧ie鈥�

| Edwards, CO

This deconstructed pie is made with key lime filling with coconut and pineapple jam, topped with toasted meringue, a ginger crumble, and lime zest.

鈥淲e’ve all at some point had that clawingly tart and over-sweetened version of key lime pie with the bright notes of fake lime juice and entirely too much of everything else,鈥� Thomas says. 鈥淭his, by comparison, is light and rich, with just the notes of crumble you want with each bite, an airy key lime creme. The pineapple jam with toasted notes of coconut and meringue ties it all nicely back to the tropical and sunny roots of South Florida and the Keys.. a lovely surprise in the heart of the rockies!鈥�

24 Hours Beef Short Rib

| Vail, CO

A tender short rib simmered in a sherry black garlic glaze and served with Colorado grits, ancho mole, avocado puree, and charred scallions. How it’s prepared rotates, so sometimes you might get short rib with celery root, roasted carrot, and gremolata.

鈥淭his dish captures all the things for me. The notes of really long, slow braised meats that are just a bit 鈥榮ticky鈥� from the hours it takes to render down the fat and collagen, to meld in marrow and wine for that perfect bite that is rich but flavorful and.. craveable,鈥� Thomas says. 鈥淭he combination of textures and flavors from the grits, scallions and ancho chile’s wraps the dish up nicely with a few surprising, yet very CO flavors.鈥�

The Sasquash

| Greenville, SC

A fan-favorite at Swamp Rabbit Cafe is this roasted squash sandwich, stacked with a mushroom medley, pepper jack cheese, pesto, and a roasted red pepper hummus on toasted french bread.

鈥淭raveling through the southeast, you get used to seeing squash on menus everywhere 鈥撀� squash soup, squash casserole, roasted and baked squash, all the many variations of last minute saut茅s and grills,鈥� Thomas says. 鈥淏ut this was the first time I’d ever had it on a sandwich, and I was blown away. The texture and dense flavors of summer squash mellowed and softened from roasting, layered onto fresh baked bread crusty on the edges, soft and pillowy everywhere else, the mushroom medley and red pepper hummus that perfectly accented it all.鈥�

Smoked Fish Toast

| Nashville TN

This unexpected dish is made with grouper that鈥檚 been cured and smoked, drizzled with sunflower puree and lemon, and topped with kalamata olives, parsley, dill, fennel, and braised radicchio.

鈥淭he chef found a way to focus in on the highlights of a recipe her father made when she was growing up 鈥� simple 鈥榮ardines on toast 鈥� on make this wonderfully balanced, light, flavorful, and delicious grouper with layers of flavor from sunflower, lemon, fresh herbs, and just a touch of kalamata olives,鈥� Thomas says. 鈥淚t鈥檚 a nod to a far away time and place, and is a beautiful fish I could eat everyday.鈥�

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On September 12, 2023, Arby鈥檚 is headed into the great outdoors. To celebrate the launch of their new Big Game Burger, the fast-food restaurant is inviting a limited number of fans on a hike in the Colorado Rockies.

A spin on their 2017 limited-edition venison sandwich, the Big Game Burger patty is made with a blend of 34% venison, 33% elk, and 33% beef, and topped with onions, pickles, Swiss cheese, and a dark cherry steak sauce. Though we haven’t tried the burger yet, we do know that venison alone is often described as having an earthy, rich flavor, and elk can be compared to a leaner beef. Because the Arby’s venison meat will be blended with elk and beef, it’s unclear whether those subtleties will come out in their recipe.

Ellen Rose, Arby鈥檚 chief marketing officer, says the burger is 鈥淎dventurous,鈥� and 鈥淒eserves to be enjoyed in the great outdoors.鈥� For this reason, Arby鈥檚 has decided to host a meat up with burger fans.

According to Rose, Arby鈥檚 partnered with a private landowner in the Colorado Rockies and dubbed a 4.1-mile stretch, . On September 12, the restaurant will host a hike along the trail with a free Big Game Burger as a post-adventure snack. Hikers will admitted on the trail first-come-first-serve.

鈥淚t鈥檚 a moderate hike with a max elevation of 10,700 feet,鈥� says Rose. 鈥淲ith checkpoints along the trail, guests will have opportunities throughout the hike to relax, quench their thirst at refreshment stations and enjoy the views.鈥�

When you think of Arby鈥檚, however, you might not pull visions of beautiful mountain scenery and the smell of fresh air. But Rose says the restaurant has seen a passion point between people who love the outdoors and who eat Arby鈥檚, so they wanted to blend the two with this hike.

If you can鈥檛 make the outdoor excursion, you can still try the Big Game Burger at Arby鈥檚 locations across the country for $8.79.

To make your own venison-based meals, check out the recipes below:

Venison Steak Frites

Three-Minute Venison Steaks with Mushroom Marsala Sauce

Venison Stew with Barley and Root Vegetables

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Crispy, pan-seared quail are the easiest game meat to cook. Whether hunted or purchased from a purveyor like , quail are small, mild-tasting birds that cook in mere minutes and take well to a wide array of flavor profiles. Spatchcockting the birds, or butterflying them by removing the backbone so they lay flat while cooking, shortens the cook time to ensure the meat stays juicy. Here, chef and butcher Elias Cairo finishes the crispy quail with a lemony garlic-spiced honey glaze and pairs it with Spiced Biryani from chef Biju Thomas.

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Steak frites is a classic pairing of steak (in this case, venison backstrap) and fries (in this case, duck fat-roasted fingerling potatoes). The recipe calls for either duck fat or butter, but chef Elias Cairo recommends using duck fat because it鈥檚 packed with flavor. The venison steaks cook quickly because they鈥檙e so lean, but even so, don鈥檛 be afraid to get them really close to the flame for awesome char.

Find venison loin .

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Elias Cairo, a dedicated hunter and the chef of Olympia Provisions in Portland, Oregon, fills his freezer with lean venison stew meat 鈥� cuts from a deer鈥檚 shoulder, hindquarters, and belly. Paired with root vegetables, red wine, and barley, this elemental stew is hearty and warming without being too heavy. A dollop of savory whipped cream adds just enough richness to finish the dish. For the deepest flavor, make this stew a couple of days ahead and refrigerate it until ready to reheat and serve.

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Chef and butcher loves cooking game, and uses a whole turkey broken down into parts and cooked separately for his smoked turkey cabbage rolls. The legs and wings are braised in homemade turkey stock until tender, then the pulled meat is folded with hearty vegetables for the cabbage roll stuffing. He brines and smokes the turkey breasts until tender and juicy. Finally, the assembled dish is briefly smoked to bring all of the flavors together.

This smoked turkey recipe will work with a farm-raised or wild turkey. If you鈥檙e fortunate to cook a wild turkey, it鈥檚 important to note that the bird bears little resemblance to the domestic version you pick up at the grocery store. Wild birds are structurally different and have tiny bones and tendons in their legs that need to be removed before eating. This is a lengthy recipe but the results are worth it鈥攁nd nothing goes to waste. The braised turkey legs and wings can be made a day ahead and stored in their braising liquid. The breasts should be brined the night before smoking.

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A rustic Italian hunter鈥檚 stew, Elias Cairo鈥檚 rabbit cacciatore features wild mushrooms, bacon lardons, and hearty vegetables in a red wine sauce. Wild rabbit picks up the herby terroir of its environment, and cacciatore is the perfect way to showcase the meat. Rabbit meat can be quite lean, so take care to gently simmer the stew until the meat is just tender. Serve over mashed potatoes and pair with an Italian red wine.

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