23 Chefs Battle the Flames at Salt Lick BBQ Pavilion Wine, Spirit & Craft Brew Selections Featured & Live Music from Local Favorite Walker Lukens

 The Austin Food and Wine Alliance announced today the full chef lineup and menu for the return of Austin’s most anticipated celebration of all things meat, Live Fire! In its fifth year, the continuously sold out event will once again be held at the famed Salt Lick BBQ’s Pecan Grove Pavilion in the Texas Hill Country on Thursday, April 9, 6:30 to 9:00 p.m. and will raise funds for culinary grants. Tickets are $85 each and are on sale now at AustinFoodWineAlliance.org.

Live Fire! once again will showcase a chef congress featuring protein royalty from all over the Lone Star State, highlighting the talent, skill and commitment to Texas’ beef, cooked over live fire by award-winning chefs.

“Attendees get to experience amazing food along with wine, spirits and brews, and live music all for a great cause – providing our community with culinary grants for chefs, farmers, artisan producers, and nonprofits,” said Paul Barnes, president of the Austin Food and Wine Alliance. “Live Fire! has evolved into one of Texas’ most popular culinary events and this year will really kick it up a notch.”

Local singer-songwriter Walker Lukens, who was recently selected as one of the “40 Bands You Need To Hear” by Esquire, will bring his indie rock and blues style to Live Fire!. Receiving unanimous praise from NPR, Billboard, MTV, and more, Lukens is sure to have everyone dancing while they feast.

Texas culinary firebrands featured at Live Fire! include: 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 BBQ.


The menu for Live Fire! promises the best in beef skillfulness. Chef specialties include:


Rebecca Masson of Fluff Bake Bar (Houston)

Masson will be making her first appearance at Live Fire! with Hazelnut Mini Drumsticks made from Praline Ice Cream, Werther’s Curd, Fizzy Chocolate Cocoa Pebble Crunch and Mini Waffle Cones.

Janina O’Leary of laV (Austin)

O’Leary will create Black Pepper Shortbread with Champagne Strawberries and Crème Fraîche.

Patrick Feges of Feges BBQ (Houston)

Feges, a US Army Veteran who has since forged his name in the burgeoning Houston barbecue scene, will prepare Beef Belly Burnt Ends with Pimento Cheese Grits.

Erica Waksmunski of Red Star Southern (Austin)

Waksmunski will be bringing Sweet Potato Biscuits with Pastrami and Coleslaw to Live Fire!

Azhar Mohammad of The Carillon (Austin)

Mohammad and his team will prepare the Carillon’s signature Spice Crusted and Smoked Tri-Tip with Maple Mustard Glaze, Charred Cauliflower Hash, Curried Stone Ground Grits and Smokey Chili Aioli.

Joe Anguiano of VOX Table (Austin)

Anguiano will prepare a Little Cheek And Tongue Bun – Braised Akaushi Beef Cheek and Tongue, Horseradish Cream, Red Wine Au Jus, and Yorkshire Pudding.


Eric Lucas of Whole Foods Market (Austin)

Lucas will feature Grilled Mole-Glazed Short Ribs with Pickled Vegetables and Puffy Tortilla.


Page Pressley of St. Philip Pizza Parlor + Bakeshop (Austin)

Pressley will prepare Chicharrón with Chocolate Truffles.


Thomas Calhoun of Lenoir (Austin)

Calhoun will feature Maple Donuts with Orange Bourbon Glaze & Candied Fennel Seeds and Chocolate-Kochukaru Donuts with a Sugar Glaze.


Scott Higby of TRIO Restaurant (Austin)

Higby will prepare Smoked Ribeye on Potato Sope with Bacon Chile Fry.


Kristine Kittrell of Weather Up (Austin)

Kittrell will serve Peppered Beef and Frites with Nihari Butter.


Jason Dady of Jason Dady Restaurant Group (San Antonio)

Dady and his team will celebrate his fifth appearance at Live Fire! by preparing his 44 Farms Flank “Reuben” with Fennel Kraut, Thousand Island Dressing, Black Russian Rye and Provolone Fondue.




John Philpot of The Monterey (San Antonio)

Philpot will present Tamarind Tare-Glazed Sweet Bread with Charred Fennel Coconut Salad in a Beef Fat Vinaigrette and Beef Tendon Chicharron.


Diego Galicia and Rico Torres of Mixtli (San Antonio)

Galicia and Torres will create Torta Ahogada, an artisanal Bolillo bread stuffed with Smoked And Braised Beef Tongue, Pickled Onions, Radishes and Queso Fresco on a Tomato and Puya Pepper Broth.


Jeff Martinez of Alcomar (Austin)

Chef Martinez will prepare Tacos De Carne Borracho with Nopales and Chile Pequin Salsa.

David Uygur of Lucia (Dallas)

Owner of his unique Dallas Italian restaurant, Uygur will make Grilled Beef Belly with Caraway, Rye and Fermented Pepper.

Fiore Tedesco of L’Oca D’Oro (Austin)

Former contestant on Food Network’s “Chopped,” Tedesco will create Smoked Beef Cheek Lasagna with Stracciatella and Marinated Artichokes.

Joshua Jones of Salt & Time Butcher Shop & Salumeria (Austin)

Jones will be making his signature Beef Rib.


Tom Micklethwait of Micklethwait Craft Meats (Austin)

Micklethwait, who created a three-meat plate declared one of the “20 Best Dishes in Texas” by Food & Wine magazine, will prepare Oak-Smoked Ribeye.


Brandon Martinez of Noble Sandwich Co. (Austin)

Martinez and his team will make Carne Asada made with Marinated Sirloin Flap Meat and served with Lime Pickles, Cotija Cheese Sauce and Masa Crackers made from Masa Harina.


Scotty Szekretar of Sway (Austin)

Szekretar will make NY Strip Satay, accompanied by Green Mango and Najm Jim.


Scott Roberts of The Salt Lick (Austin)

In addition to hosting Live Fire!, Roberts will make a Sliced Brisket Taco on a Homemade Flour Tortilla as well as Brisket-Stuffed Mushrooms.


In addition, Live Fire! attendees will enjoy live music, curated wines, spirits and craft brews, along with the above menu of innovative hot-fire cooked beef dishes prepared by these celebrated chefs.


Attendees will also get the opportunity to sip and savor GARAGE’s Indian Paintbrush cocktail, recently proclaimed the 2015 Official Drink of Austin at February’s hotly contested competition hosted by the Austin Food and Wine Alliance.


Spirit makers will be on hand to pour Treaty Oak DistillingDripping Springs Vodka and Dulce Vida Organic Tequila. Live Fire! will also feature four craft breweries including Saint Arnold Brewing Company, Hops & Grain, Jester King Brewery and Zilker Brewing Company.


Attendees will have the opportunity to skip the 25-minute drive from downtown Austin and be chauffeured to the event in a charter bus with Park & Ride from Palmer Events Center for an additional $20 fee.


Live Fire! is a fundraising benefit for the Austin Food & Wine Alliance, the culinary nonprofit dedicated to fostering awareness and innovation in the Central Texas food and beverage community. Proceeds from the sizzling tasting event will help the AFWA give back to the local culinary community through a vibrant grant program for chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation. The AFWA hosts engaging culinary events throughout the year to raise funds for the grants, the nation’s first grant program based on culinary innovation.

The AFWA enjoys tremendous community support with Whole Foods Market®as presenting sponsor and other key supporters including the Austin Food & Wine Festival, Texas Beef Council, AT&T Executive Education & Conference Center, Premiere Events, Texas Pork Producers Association, Twin Liquors, Republic National Distributing Company, Glazer’s, ABC Bank, FreshPoint, CultureMap Austin, Giant Noise, Max Photography, Texas Tea, Field Branding & Design, Fresa’s Chicken al Carbon, Hess Collection, Balcones Recycling, Treaty Oak Distilling, R&R Limousine & Bus, American Lamb Board and Star Hill Ranch.

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