Erisbel Gonzalo, a chef at Whole Foods, prepares Argentinian style beef short ribs at Live Fire! at the Salt Lick Pavilion in Driftwood on Thursday April 25, 2013. JAY JANNER / AMERICAN-STATESMAN

Live Fire, the Austin Food and Wine Alliance’s centerpiece annual fundraiser, returns on April 6 with new faces and a new location. The event, which features a roster of almost two dozen celebrated Texas chefs cooking meat over open flames, has long been held on the edge of town, but this year will take place at Camp Mabry, a 375-acre military installation just a few miles from downtown, making transportation options much more plentiful for local residents.

The seventh annual event has a Global Flare theme, meaning chefs like Aaron Franklin (Franklin Barbecue), Rene Ortiz & Laura Sawicki of Fresa’s Al Carbon and Launderette, and “Top Chef” competitor and popular (if controversial) Dallas John Tesar of Knife, Kevin Fink of Emmer & Rye, Michael Fojtasek of Olamaie, Ryan Shields of Bullfight, Diego Galicia & Rico Torres of Mixtli in San Antonio, Reina Morris of Buenos Aires Café, Jeff Martinez of Alcomar and others will put a global spin on live-fire cooking. In addition to all the meat you can eat, there will also be plenty of wines, craft beers, premium spirits tastings, and live music.

Tickets went on sale today at, with the first 150 tickets sold at a discounted price of $75. After those are sold, tickets will increase to $85.  A limited number of VIP tickets, which will include a “Rosé Row,” with more than a dozen premium rosés from around the world, are being sold for $125.

Live Fire benefits the AFWA’s grant program, which to date has distributed almost $150,000 to local chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation.

Correction: Aaron Franklin and John Tesar have participated in Live Fire previously.