Live Fire! once again displayed an amazing showcase of cuisine from talented chefs from around the Lone Star State featuring amazing Texas protein, highlighting the talent, skill and commitment to Texas’ beef, cooked over live fire! Attendees experienced a bevy of amazing food, wine, spirits and brews, with a little live music from local singer-songwriter Walker Lukens, who was recently tapped as one of the “40 Bands You Need To Hear” by Esquire Magazine.
Texas chefs featured at this year’s Live Fire! included: Rebecca Masson of Fluff Bake Bar (Houston); Janina O’Leary of laV; Patrick Feges of Feges BBQ (Houston); Erica Waksmunski of Red Star Southern; Azhar Mohammad of The Carillon; Joe Anguiano of VOX Table; Eric Lucas of Whole Foods Market; Page Pressley of St. Philip Pizza Parlor + Bakeshop; Thomas Calhoun of Lenoir; Scott Higby of TRIO Restaurant; Kristine Kittrell of Weather Up; Jason Dady of Jason Dady Restaurant Group (San Antonio); John Philpot of The Monterey (San Antonio); Diego Galicia and Rico Torres of Mixtli (San Antonio); Jeff Martinez of Alcomar; David Uygur of Lucia (Dallas); Fiore Tedesco of L’Oca D’Oro; Joshua Jones of Salt & Time Butcher Shop & Salumeria; Tom Micklethwait of Micklethwait Craft Meats; Brandon Martinez of Noble Sandwich Co.; Scotty Szekretar of Sway; and Scott Roberts of The Salt Lick.
Our favorite bites and moments of Live Fire!
Marinated Sirloin Flap Meat and served with Lime Pickles, Cotija Cheese Sauce and Masa Crackers made from Masa Harina. By Chef Brandon Martinez of Noble Sandwich Co.
Smoked Beef Cheek Lasagna with Stracciatella and Marinated Artichokes By Chef Fiore Tedesco of L’Oca D’Oro (Austin)
Janina O’Leary’s Black Pepper Shortbread with Champagne Strawberries and Crème Fraîche.
44 Farms Pineapple Flank Steak with Fennel, Peperonata and preserved lemon crema. By Chef Jason Dady (San Antonio)
David Uygur of Lucia (Dallas)
Owner of his unique Dallas Italian restaurant, Grilled Beef Belly with Caraway, Rye and Fermented Pepper.
Chef David Uygur of Lucia (Dallas)
Grilled Beef Belly with Caraway, Rye and Fermented Pepper.
Little Cheek And Tongue Bun – Braised Akaushi Beef Cheek and Tongue, Horseradish Cream, Red Wine Au Jus, and Yorkshire Pudding. – VOX Table
Page Pressley of St. Philip Pizza Parlor + Bakeshop (Austin)
Pressley – Chicharrón with Chocolate Truffles.
Linda Nguyen, of Girl Eat’s World
Sweet Potato Biscuits with Pastrami and Coleslaw – Chef Erica Waksmunski of Red Star Southern (Austin)
Tamarind Tare-Glazed Sweet Bread with Charred Fennel Coconut Salad in a Beef Fat Vinaigrette and Beef Tendon Chicharron – John Philpot of The Monterey (San Antonio)
Grilled Mole-Glazed Short Ribs with Pickled Vegetables and Puffy Tortilla. – Eric Lucas of Whole Foods Market (Austin)
Spice Crusted and Smoked Tri-Tip with Maple Mustard Glaze, Charred Cauliflower Hash, Curried Stone Ground Grits and Smokey Chili Aioli – By Chef Azhar Mohammad of The Carillon
Photo Credit: Hayden Walker (Editor in Cheif)