One of Austin’s best one-day food events of the year takes places on Thursday at Camp Mabry. Live Fire, which benefits the Austin Food and Wine Alliance, will feature more than two local dozen chefs preparing savory and sweet takes on meat and the flavors of Mexico. The highlights of the released menu include burnt ends from Aaron Franklin, smoked barbacoa and beef-fat refried beans from Evan LeRoy of LeRoy & Lewis, brochets from  Gabe Erales of Dai Due Taquería and tostadas de lengua de res from Alma Alcocer-Thomas from El Alma. (See the full roster of chefs and dishes below.)

Aaron Franklin will prepare burnt ends for this week’s Live Fire. (Ralp Barrera AMERICAN-SATESMAN)

The event, which also features live music and a variety of alcohol vendors, runs from 6 to 9:30 p.m. Tickets cost $95 and can be purchased at VIP tickets ($150) allow for early access and a mezcal and tequila cocktail experience.


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Live Fire menu:

      Aaron Franklin of Franklin Barbecue – Cajeta Burnt Ends       Alma Alcocer-Thomas of El Alma Restaurante and Bar – Tostadas de Lengua de Res – Arbol Salsa y Encurtido       Andrew Stiver of Vista Brewing – Barbacoa with Poblanos Mole, Grilled Nopales, Pickled Spring Onion, and Cilantro       Anne Ng and Jeremy Mandrell of Bakery Lorraine – Cookies – Dark Chocolate Mezcal Macarons, Mexican Wedding Cookies, and Mexican Hot Chocolate       Atticus Garant and Jason Purcell of Garrison (Fairmont Austin) – Smoked Beef Shank – Almond Mole, Seasonal Banchan, and Black Bean Arepa       Brent Fogerty of Cold One Pops – Chocolate Mole Fudgesicle       Daniel Brooks of Licha’s Cantina – Tacos de Alambre con Tortilla de Maiz y Huitlacoche       Evan LeRoy of LeRoy & Lewis – Smoked Barbacoa and Beef-Fat Refried Beans       Fermín Núñez and Sam Hellman-Mass of Suerte – Tetela al Carbon Triangle Stuffed Masa, Brisket Refried Beans, and Queso Oaxaca       Gabe Erales of Dai Due Taquería – Brochetas – Mushroom-Adobo Braised Lengua, Chichilo Negro, House-Made Mexican Heirloom Corn Tortillas       Joaquin Cardoso and Sofia Cortina Camargo of Hotel Carlota – Oxtail Tamal, Recado Negro, Beans, Greek Yogurt, and Xni-Pec Habanero Salsa       Katherine Clapner of Dude, Sweet Chocolate – Croquettes, Chocolate, and Crickets       Kevin Taylor of ATX Cocina – Cecina, Chile Adobo, Hoja Santa, Mochomos, and Cebolla       Laura Sawicki of Fresa’s Chicken al Carbon – Chamomile Ice Cream Sundae with Saffron Pineapple, Añejo Tequila Caramel, and Masa Crumble       Louis Ciola of Salt & Time – Cecina Asada Skewers with Salsas       Miguel Vidal and Modesty Vidal of Valentina’s Tex Mex BBQ – Mesquite-Smoked Beef Fajita Street Tacos on Handmade Flour Tortillas       Page Pressley of Emmer & Rye – Beef Short Rib Carnitas       Rene Ortiz of Fresa’s Chicken al Carbon – Oaxacan Smoked Beef Ribs with Humita Blanca, Black Bean Mole, and Salsa Macha       Rick Lopez of La Condesa – Tacos de Mollejas with Salsa Tomatillo, Confit Onion, and Charred Cactus       Rico Torres and Diego Galicia of Mixtli – Beef Striploin Pepitos       Susana Trilling and Kaelin Ulrich Trilling of Seasons of My Heart – Skirt Steak Tacos with Chichilo Mole on Smoked Eggplant       Val Cantu of Californios – Wagyu Carne Asada with Black Truffle Mole       Whole Foods Market Experience – Mole Spice Bags