Dining by Fire
Ready for a meat hangover? On Thursday, April 25, the Austin Food and Wine Alliance will transform the Salt Lick Bar-B-Que Pavillion into a meat lover’s paradise at its 3rd annual Live Fire! event. This meat-tastic event brings together 16 of Texas’ best chefs, including four James Beard nominees and a selection of the 2013 CultureMap Tastemaker Award finalists, to create innovative dishes featuring beef cooked over an open flame.
The menu ranges from traditional Texas, Mexican and Argentinian barbecue to more exotic ramen and curry dishes. Even desserts are getting in on the Live Fire! act with S’mores and a giant marshmallow roast.
The 2013 participating chefs, and their Live Fire! creations, are:
- Tatsu Aikawa of Ramen Tatsu-Ya (Austin), Oxtail Ramen with Beef Tongue Chashu
- Sonya Cote & Tink Pinkard of Homegrown Revival (Austin), Flank Steak Roulade with Sweet Onion & Arugula
- Jason Dady of Jason Dady Restaurants (San Antonio), Tongue and Cheek utilizing beef tongue, cheek and ribs.
- Jodi Elliott of Foreign & Domestic (Austin), in-house made desserts
- Ned Elliott of Foreign & Domestic (Austin), Roasted Culotte of Beef with Pickled Strawberries and Ramp Consomme
- Aaron Franklin of Franklin Barbecue (Austin), serving his award-winning brisket
- Jesse Griffiths of Dai Due Supper Club & Butcher Shop (Austin), Flatiron Tacos with Carrot Top Salsa
- Kristine Kittrell of Mulberry (Austin), Coconut Beef with Blistered Beans
- Eric Lucas of Whole Foods Market (Austin), three Argentinian style beef dishes
- Jeff Martinez of El Chile Café y Cantina (Austin), Lengua de Res
- Janina O’Leary of Trace (Austin), Meyer Lemon Budino and Chocolate Bourbon Smores
- Rene Ortiz of Sway (Austin), Jungle Curry made with Texas Beef, Red Chili & Coconut Cream
- Jesse Perez of Arcade Midtown Kitchen (San Antonio), Matambre With Rice & Chorizo
- Scott Roberts of Salt Lick Bar-B-Que (Driftwood), Brisket with Stuffed Mushrooms and Sliced Brisket on a Homemade Tortilla, each paired with a local craft brew
- Randy Rucker of Briar and Bramble (Houston), Corned & Smoked Beef Rib with Fermented Wild Onions
- Laura Sawicki of Sway (Austin), Smoked Hazelnut and Chocolate S'Mores
- Josh Watkins of The Carillon (Austin), Beef Chuck Ribs
There will be plenty of tasty Texas beverages to wash down all that beef including wines from Becker and Fall Creek Vineyards, spirits from Corzo Tequila, White Hat Rum, Deep Eddy Vodka, TX Blended Whiskey and Paula’s Texas Spirits and craft brews from Jester King Craft Bewery, Hops & Grain, Twisted X Brewing Company and Live Oak Brewing Company. Argus Cidery will sample premium ciders and Cuvee Coffee will have cold brew coffee on tap as musician Redd Volkaert entertains party-goers on the picturesque banks of Onion Creek.
The Live Fire! event benefits the Austin Food & Wine Alliance, a nonprofit dedicated to fostering culinary innovation in Central Texas. The organization awards grants to chefs, farmers, artisans and culinary nonprofits that are advancing Central Texas’ food and beverage community.
You can always juice fast on Friday, but on Thursday prepare to be wowed by a celebration of all things beef, while investing in the future of Central Texas’ food culture. It’ll be worth the meat sweats. Live Fire!, Salt Lick Bar-B-Que Pavilion on Thursday, April 25, 6:30 – 9 p.m. Tickets are $75 each.