New media: Author website Vindulge has 260k unique monthly visitors; 87k Facebook followers; recipes that have reached 9 million views.

Old media: They have monthly cooking segments on AM Northwest on Portland’s ABC affiliate. They are also active participants in competitive grilling scene regionally.

Enduring trend: sales of home grills and smokers have increased every year for the past decade, with no decline in sight.

Mary Cressler and Sean Martin blog about BBQ and wine on their website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2017. Mary is food writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, and a frequent judge for wine competitions. She teaches Champagne education classes for the US Champagne Bureau to culinary students at Le Cordon Bleu and to members of the wine trade. She is a member of the Portland chapter of Les Dames d’Escoffier. Sean is the pitmaster of Ember and Vine, the authors’ catering company that serves Portland and Oregon wine country.

Author Residence: Hillsboro, OR

Author Hometown: Cressler: Phoenix, AZ; Martin: Rochester, NY

"With 75 wood-fired recipes...top tips and wine recommendations to suit every dish, it’s a marriage made in gastronomic back garden heaven."
—GQ UK

"[This] debut cookbook highlights earthy, elegant grilled and barbecued foods, and explores why wine belongs on the table with them. Where else are you going to get a straight answer on what kind of rosé to pair with skirt steak tacos?"
—Wall Street Journal

"The regional distinctions of wine are like those of barbecue, and this book honors the two philosophies. Pacific Northwest flavors are prominent in the book, but Martin and Cressler explore multiple flavor profiles in their 75 recipes."
—Business Insider

"In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table...Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes."
—Publishers Weekly

"Outdoor cooking with local ingredients is the obvious focus in Fire & Wine. But there’s also a theme of approachability, presented through a few handy introductory guides on seasoning, techniques, equipment, tools and more."
—Oregon Wine Press

"While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here."
—Library Journal

"This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art."
—San Francisco Book Review

"Whether you're preparing a quiet dinner for two or hosting a neighborhood grill party, the authors' passion for crafting warm and loving memories through food and wine will bring happiness to you and all those you love."
—Kevin Sandridge, Host of The BBQ Beat podcast