From the Brick Oven to the Open Flame: My Grilling Obsession Comes to Life
Hey there, friends! It’s Chef Benard Tamburello, and today, I want to take you on a journey from my early days of grilling to the exciting new offerings we have at Vecchia Pizzeria.
My love affair with the flame is nothing new—it goes way back to 1996, when I was hustling in one of my many restaurants, Bernie’s Grill. One fateful call changed the course of my culinary life: the iconic Southern sauce brand, Moore’s Marinade, recruited me as their in-house chef. Let me tell you, that gig was my playground. Chicken, steak, seafood—you name it, I grilled it. But I didn’t just do it; I studied it, obsessed over it, and perfected my technique.
Fast forward to today—I’m still the king of the brick oven at Vecchia, but I’ve leveled up my grill game in a BIG way. I’m thrilled to introduce you to one of Birmingham’s most exciting catering experiences: Vecchia’s Cook-On-Site with Chef Benard.
From Italy to Argentina to Alabama
The idea for this venture sparked during one of my culinary adventures in Napa, California. Amidst the beautiful vineyards and remarkable dining experiences, I stumbled upon a grill like no other. This beauty was more than just a grill—it was a piece of culinary art. Stainless steel, crank wheels, and a fire pit built for flavor—I was completely hooked.
When I returned home, the hunt began. I dove deep into online sleuthing—digging through forums, grilling blogs, and even rummaging through Facebook Marketplace. It was there that I found my treasure: a handcrafted Argentinian grill made by an artisan halfway across the globe.
After countless emails and phone calls, I finally convinced the builder to ship it. But there was a catch: it would only be delivered to Pensacola. So – what did I do? I hitched up a trailer, drove down to Florida, and brought my new pride and joy back to Birmingham—like a culinary cowboy on a mission.
What Makes This Grill So Special?
Let me tell you about this beast.
- It’s all stainless steel—sleek, durable, and built to last.
- The hand-cranked pulleys allow you to move the food closer or further from the fire.
- With fire control like you’ve never seen before, you bring the food to the flame, not the other way around.
- And rest assured, there’s no gas, no shortcuts—just pure carbon charcoal and natural wood chips.
I love to mix different woods like mesquite, hickory, and even pecan to create layers of smoky flavor. And my absolute favorite thing to grill? A fat, juicy ribeye, kissed by smoke, sizzling with flavor, and seasoned to perfection.
And Speaking of Seasoning…
My passion for grilling didn’t stop there. I crafted my own signature seasoning blend called—wait for it—“Shake.” Yep, just Shake.
- Shake it on steak.
- Shake it on chicken.
- Shake it on veggies.
- Just definitely not on pizza!
You can pick up a bottle of Shake in the market at Vecchia Pizzeria!
What started as a personal obsession has blossomed into one of Vecchia’s most exciting offerings: Cook-On-Site Catering with yours truly.
Whether you’re planning a backyard bash, a corporate gathering, or just craving the best dang grilled meal of your life—I’m here to bring the fire to you. And yes, that stunning Argentinian grill is coming along for the ride!
Ready to book?
📧 info@vecchiabirmingham.com
🌐 www.vecchiabirmingham.com
Let’s fire it up. Chef Benard style. 🔥🍖🍷
My Grilling Obsession!
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