We just love food!
In 2015, Chad Carlson and Marri Milcarek packed up their Brooklyn apartment and headed west to San Francisco. It was there where a vibrant food community and their passion for open-fire cooking and craft spirits inspired them to launch [smoke & smolder] – an experience that enabled them to host communal dinners across the bay area without being locked into a set menu or location. Each event was thoughtfully curated to present a new and welcoming experience for guests and celebrated the sharing of ideas, and stories told around the dining table. With dishes inspired by seasonal, locally sourced ingredients the menu changed often and evoked a sense of adventure.
Soon their love for New York called them back east where [smoke & smolder] resides today. Now with a focus on urban farming, wood-fired ingredients and their local community, Chad and Marri continue to host dinners throughout New York where their passion, creativity and wood-fired approach are at the ethos of every memorable event.
Chad Mathew Carlson
Co-Owner / Chef
Chad cut his teeth in the Brooklyn food scene, working in some of Williamsburg’s top rated restaurants. He found a new passion for BBQ after he won a very strange award during a brisket competition… “Best Brisket Cocktail”. The award did not exist until he had made the drink (containing clarified brisket stock and Scotch), where the judges deemed the new category a necessity. Since then he has worked on a non-traditional approach to timeless BBQ favorites. He is classically trained in culinary arts, and has been preparing mouthwatering dishes at a professional level for most of his life.
Co-Owner / Beverage Director
Marri was introduced to entertaining at a young age through her mother’s catering business where she watched carefully as her mother prepared decadent meals for private events. She honed her hospitality and management skills while working for her brother’s Manhattan lounge, Mannahatta. But it wasn’t until she was introduced to some of the best cocktail connoisseurs in the country that her passion for mixology began. From whisky with bitters to gin mixed with homemade elixirs, Marri whips up a mean cocktail and loves introducing new libations to the menu.