The much-anticipated Live Fire announced its chef lineup this week, and if fast-selling tickets are any indication, this will be yet another stellar year for the annual culinary benefit. This marks the fourth year since the event was first launched by the Austin Food & Wine Alliance to raise funds for culinary grants, and since 2012, the Alliance has distributed over $45,000 to local artisans and purveyors.
This year’s Live Fire will place at the Salt Lick Barbecue Pavilion in Driftwood where an assortment of Texas chefs will prepare enticing platters of beef-centric bites over flames, coals, smoke, and other forms of live fire, including sugar cane-skewered beef tongue, beef torchon with escargot, beef taquitos with ribeye, and more. Check out the roster of attending chefs below:
- Aaron Franklin of Franklin Barbecue
- Matt McCallister of FT33
- Jason Dady of Jason Dady Restaurants
- Timothy Rattray of The Granary ‘Cue and Brew
- Rene Ortiz & Laura Sawicki of Angry Bear
- Ronnie Killen of Killen’s Barbecue – Killen’s Beef Ribs & Brisket.
- Jesse Perez of Arcade Midtown Kitchen
- Josh Watkins of The Carillon
- Rick Lopez of La Condesa
- Kendall Melton of Contigo
- Lawrence Kocurek of Trace
- Brandon Fuller of Café Josie
- Kristine Kittrell of WeatherUp
- Ben Runkle, Bryan Butler and Josh Jones of Salt & Time Butcher Shop and Salumeria
- Mari Soto and Mark Morales of Whole Foods Market
- Scott Roberts of Salt Lick Bar-B-Que
- Jeff Martinez of El Chile Café y Cantina
- Monica Glenn of Qui
- Callie Speer of Swift’s Attic
In addition to sampling chef-designed hors d’oeuvres, guests can expect a spread of wines from Sommelier Paula Rester, brews from the likes of St. Arnold’s Brewery, cocktails from local establishments like Dripping Springs Vodka, and live music from country music artist Leo Rondeau.
Live Fire takes place Thursday, April 17 from 6:30 p.m. to 9 p.m. Guests can purchase tickets through this link.
