on this week's edition of "the dish," francis mallmann and fire. allmann kept a close eye after two of of his chefs prepped the day's feast. >> there's so many details. it's such a fragile thing to cook with fires. people think it's a beastly thing. it's a manly thing. but it's not. it's extremely fragile. >> reporter: first, the hanging of the rib eye, slathered in chimichurri sauce, each suspended by wire measured and cut to precision lengths to control for cooking time and temperature. a technique he created and has now mastered. that was followed by a dozen organic chickens. both are staples of mallmann's custom domes, now a global phenomenon. next an array of vegetables and fruits including pineapples and cabbage. wood is set around the perimeter of the dome, then lit. >> i didn't know what sort of heat it would get. it worked out well. fire has been such an important thng for us. not only for cooking. for shelter, for warmth, that whoever sees a fire and sits by a fire, you just drop. >> it's primal. >> it's prime mall. >> reporter: a whole la