Visit the open air, wood-fired kitchen of chef Drew Deckman in Baja, Mexico. Deckman prepares three live fire dishes: grilled whole sardines with cabbage and smoked tomatoes; grilled quail with black beans and pumpkin seed powder; and striped bass with asparagus, clams and birria sauce.

Watch chef Niklas Ekstedt cook over an open fire pit using only cast-iron pots and tools at his restaurant Ekstedt in Stockholm. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of burned hay to this dish.

Learn how to cook a whole lamb over live fire from chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California's Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub and cook it on a rack over a cherry and oak wood fire and they serve it with a chimichurri sauce, potatoes and peppers.

Missed last week's reThink Food conference? Watch videos of all general sessions -- now available on-demand! reThink Food brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.

Lead the food business world with the CIA's online Master's. It's specifically designed to fit into your busy schedule. The groundbreaking program combines an online component with three brief residencies at the college and offers extraordinary mentoring from the best minds in food, investment, higher education, business, and product development. Choose to focus on the track that best fits your goals -- Restaurant/Foodservice or Food Production/Concept. Secure a new future for yourself, starting today! Learn more.

In observance of the Thanksgiving holiday in the US, SmartBrief will not publish Thursday, Nov. 22. Publication will resume Nov. 29.