At Denver’s Acorn, Pork Shoulder Roasting on an Open Fire


This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.

Chef Steve Redzikowski’s Denver restaurant, Acorn, is nestled inside The Source, a food hall in a former foundry. So it’s appropriate that the menu revolves around a hulking, wood-fired oven. So when Redzikowski prepares his Flintstone-sized pork shoulder, it’s cooked in the oven, then served on a bed of pears and seasonal vegetables with a cumin-miso sauce. Watch the video, and be prepared to take home leftovers.

Want more? Take a trip to MOFAD Lab to experience Driven by the Senses, an unique, immersive installation that takes you on a trip to four unique culinary cities in an Infiniti Q50.

More from MOFAD Lab


What’s Next For the Museum of Food and Drink? A Big Breakfast, Maybe

MOFAD Lab, the first exhibition space for New York's developing Museum of Food and Drink, has been open for a mere six months in a small industrial-looking space in a far north corner of...


The Supercharged Flavor Guide to Boston

Flavor, it goes without saying, is a priority of just about every restaurant or bar. And there are dishes (and drinks) that'll knock each of the five basic tastes — sweet, sour, bitter, salty, and...


With the Fiery Heat of the Searzall, Dave Arnold Shows How to Perfectly Grill a Steak

How to harness the hot blaze of propane for a small hand-held device? With an attachment that converts a blow torch into a handheld griller. See how Dave Arnold uses a Searzall to get the perfect...


Watch Dave Arnold Use a Red Hot Poker to Literally Ignite a Cocktail

You wouldn't normally think to plunge a scorching hot poker into a drink, would you? Dave Arnold explains how hot pokers were used to heat up beverages in pre-Civil War taverns, and how a modern...