What are Chris Hastings’ most important kitchen tools?
Our band saw at the restaurant is really important. We use it to butcher whole animals — lambs, pigs, everything. We also use it for fish because we do all kinds of different bone-in fish preparations. I’d also say wood. Wood for us is so dimensional. Whether it’s for smoking, coal cooking, the wood-burning oven or the grill, there’s just so much dimension we can add to the flavor profiles and textures with wood. The band saw and wood are absolute must-haves.