Schaan's secret for cooking fish on the grill: getting the grill as hot as possible, then oiling the grill grate. "Then put the fish on there," he says, "and don't mess with it. When it's ready to flip, the fish will pull away from the grate easily."
Delaney puts his Al Forno training to work, making fresh pasta and using a cavatelli maker to form the noodles. The pasta's compound-butter dressing, made with pickled scallions and charred chives, would be equally good on fish or smeared on a hunk of good bread.