Harrison Ford looks at a piece of chicken the same way he looks at everything. You know the look: one eyebrow slightly cocked, mouth curled at the edge, an expression that's habitually cool, lightly sardonic and more than a little intimidating. The chicken in question is a curry-marinated skewer that Ford is grilling on a Weber, and as he beams his skepticism its way, you've gotta feel for that piece of chicken.
It's only when Harrison's son Ben Ford approaches that the famous look breaks into the (just as famous) smile. There's an easy camaraderie between the two, especially over an open flame. The unspoken synchronization as the Fords work the grill, set the table and assemble their dishes speaks of a long history of cooking side by side.
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Ben is the owner and chef of Ford's Filling Station in L.A., a restaurant specializing in New American comfort food and whole-hog dinners. An enthusiastic griller both professionally and privately, he is the author of Taming the Feast, a cookbook dedicated to adventurous fire-cooked meals for large groups. His father is also an avid griller. "My dad was always most comfortable on the grill," Ben says. "I don't know if it's because it was something that was away from prying eyes, but he likes things where he can go and spend a little quiet time."