Editor’s note: This article was originally published March 20, 2014
The Austin Food and Wine Alliance’s fourth annual Live Fire event will once again feature a roster of esteemed culinary talent grilling meat over open fires in the Texas Hill Country. Participating chefs include Aaron Franklin, Jesse Perez of San Antonio’s Arcade Midtown Kitchen, Brandon Fuller of Café Josie, Salt Lick owner Scott Roberts, and Rene Ortiz of Angry Bear.
The meat-centric celebration takes place April 17 at the Salt Lick BBQ Pecan Grove Pavilion on Onion Creek and benefits the AFWA, a non-profit organization dedicated to building awareness and fostering innovation in the Central Texas food and beverage community. The money raised will help fund the annual grants AFWA distributes to chefs, farmers and artisan producers. Since 2012, the AFWA awarded $45,000 in grants to fund local projects.
Other chefs participating include Matt McAllister of FT33 in Dallas; Jason Dady of Jason Dady Restaurants and Timothy Rattray of The Granary in San Antonio, Ronnie Killen of Killen’s Barbecue in Pearland; Monica Glenn of Qui; Kristine Kittrell of Weather Up; Reese Lagunas of Whole Foods Market; Rick Lopez of La Condesa; Jeff Martinez of El Chile Café y Cantina; Kendall Melton of Contigo; Ben Runkle, Bryan Butler and Josh Jones of Salt & Time Butcher Shop; Callie Speer of Swift’s Attic; and Josh Watkins of The Carillon.
The event, which will also feature craft beers, spirit tastings and live music, has traditionally occurred the day before the Austin Food & Wine Festival, but moves to a week earlier on the calendar this year to accommodate the fest’s new Thursday night kick-off event. (AFWA is the non-profit beneficiary of the AFWF.)
The first 100 tickets cost $60, with prices then going to $75. Tickets, which regularly sell out, are available for purchase online at AustinFoodWineAlliance.org.