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Posted: 3:24 p.m. Wednesday, April 9, 2014

Live Fire! releases meat-packed menu for April 17 event 

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Live Fire lineup
Live Fire lineup

By Matthew Odam

Twenty-three chefs will showcase their grilling skills at the Salt Lick Bar-B-Que Pavilion on April 17 at the fourth annual Live Fire! The meaty showdown is the premiere fundraising event for the Austin Food and Wine Alliance.

Tickets are $75 and can be purchased at austinfoodwinealliance.org. The event also features 40 wine, spirit and craft brews from around the state, and a table of wines curated by Congress beverage director, sommelier Paula Rester.

So what food can attendees expect at this year’s event. Check out the menu below:

Aaron Franklin of Franklin Barbecue (Austin)

Named the best barbecue in the U.S. by Bon Appétit Magazine, Franklin will make his fourth appearance at Live Fire! and attendees will be treated to his famed Beef Plate with Ribs & Smoked Pimiento Cheese.

Matt McCallister of FT33 (Dallas)

Recently named among Food & Wine magazine’s Top 10 Best New Chefs, McCallister makes his first appearance at Live Fire! with Beef Morcilla, Tallow Fried Potatoes with Smoked Beef Fat Aioli and Pickled Wild Onion Puree.

Jason Dady of Jason Dady Restaurants (San Antonio)

One of the original chefs to participate in this event, along with every signature Alliance event since the organization began, Dady makes his fourth appearance at Live Fire! and will prepare New York Strip Tiger Cry Salad with Fresh Red Curry Paste, Cucumber, Mint and Red Boat Fish Sauce.

Timothy Rattray of The Granary ‘Cue and Brew (San Antonio)

With Esquire magazine citing Rattray as the “future of BBQ,” The Granary is being recognized among the best barbecue restaurants in the state. Rattray will feature Smoke-Grilled Beef Cheeks, Plantain and Chimichurri.

Rene Ortiz & Laura Sawicki of Angry Bear (Austin)

Introducing their newest culinary venture, Ortiz and Sawicki will debut Angry Bear at Live Fire! with

Tien Tsing Beef & Tofu with Yellow Rock Sugar and Daikon Numbing Salt.

Ronnie Killen of Killen’s Barbecue (Pearland)

One of the Houston-area’s most anticipated openings, Killen’s Barbecue opened in February with continuous long lines attesting to the popularity of its brisket. Live Fire! attendees will get to sample Killen’s Beef Ribs & Brisket.

Jesse Perez of Arcade Midtown Kitchen (San Antonio)

One of San Antonio’s most acclaimed chefs, Perez will serve Toasted Chile and Garlic Skirt Steak with Jalapeno Jelly, Cherry Tomato Relish and Toasted Pumpkin Seeds.

Josh Watkins of The Carillon (Austin)

Watkins and his award-winning team will wow Live Fire! crowds with Sugar Cane-Skewered Beef Tongue, Jalapeno Chutney, Fish Sauce Laquer, Black Garlic BBQ & Thai Basil.

Rick Lopez of La Condesa (Austin)

From Austin favorite La Condesa, Lopez will feature Beef Taquitos with Ribeye, Carrot Top Chimichurri served with Bacon Fat Tortillas.  

Kendall Melton of Contigo (Austin)

Contigo Austin returns to Live Fire! with Buckwheat Biscuit, Charred Lardo Marshmallow and Texas Blackberries.

Lawrence Kocurek of Trace (Austin)

A proponent of using all local ingredients when available, Kocurek will create Beef Tongue & Sweetbread Skewers with Pickled Vegetables.

Brandon Fuller of Café Josie (Austin)

For the first time at Live Fire!, the popular Café Josie will be represented and serve Braised Short Rib and Sweet Potato with Chili Aioli.

Kristine Kittrell of WeatherUp (Austin)

A favorite at Live Fire! Kittrell will prepare Beef Torchon with Escargot and Grilled Green Garlic Butter.

Ben Runkle, Bryan Butler and Josh Jones of Salt & Time Butcher Shop and Salumeria (Austin)

An Austin Food & Wine Alliance 2013 Grant Winner, Salt & Time will present Premium Rotisserie Cuts.

Mari Soto and Mark Morales of Whole Foods Market (Austin)

Whole Foods Market chefs will feature Roasted Bone Marrow with Sriracha Vinaigrette and Mongolian Beef Jerky.

Scott Roberts of Salt Lick Bar-B-Que (Driftwood)

Cookbook author and famed owner of the Salt Lick, Roberts will share his celebrated Moist Brisket served on Fresh-patted Flour Tortillas roasted over the Brisket Fire.

Jeff Martinez of El Chile Café y Cantina (Austin)

From Austin’s favorite, El Chile, Martinez will prepare Mole de Res with Charred Jalapenos and Epazote.

Monica Glenn of Qui (Austin)

From one of the nation’s most celebrated restaurants, Glenn will create Champurrado (chocolate-based drink) with Chocolate Mousse, Coconut Rice Pudding and Charred Orange Peel.

Callie Speer of Swift’s Attic (Austin)

Acclaimed pastry chef Speer will present Banana Cream, Malted Chocolate Stout, Hazelnut Beer Brittle and Banana Bubbles.

Matthew Odam

About Matthew Odam

Matthew Odam is the restaurant critic and reporter at the Austin American-Statesman, where he also covers the local film scene and writes film criticism.

Connect with Matthew Odam on:Twitter

Send Matthew Odam an email.

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