Chilefire.com - and the Chilefire Network are preparing to move, and will soon have a new name - The Rogue Gourmet. Currently Chilefire, and The Rogue Gourmet are under major renovation, and will be for the next 4 to 6 weeks while I migrate all the content from Chilefire.com over to this new home. The new site will keep the blog and recipes that we know and love from Chilefire, and will be adding a variety of new content and resources that Chilefire's aging software just could no longer support.

Additionally, the Ning community will be closing when the final transition is made. There will be a new Forum and Members area at the new site - so I encourage everyone to come on over and join up. I will be bringing over the more active conversations - such as the smoked salt discussion - so that they can be carried on. I hope to see everyone there.

Moving all Chilefire's content is going to take some time so your patience is greatly appreciated in the meantime. Chilefire.com will continue to be available until the transition is complete, but will no longer be updated. Any and all new material will be posted at the Rogue Gourmet from this point out. When all the material from Chilefire has been migrated over to the new site the chilefire address will be forwarded on to the Rogue Gourmet site.

Thanks to everyone for the years of readership and support that Chilefire has had since 2004. I look forward to continuing to host an interesting foodie site sharing recipes, resources and tastes in the months to come.

Your Host,
Bryce Tugwell,