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Check Out Live Fire’s Full Menu, Including Vox Table, St. Philip, & Micklethwait

Tickets often sell out fast for the meat-centric event.

Live Fire in 2014
Live Fire in 2014
Max Photographer

The full menu for Austin Food & Wine Alliance’s Live Fire on Thursday, April 9 was released today. The dish lineup showcases "the best in beef skillfulness" from Texan chefs, including braised beef cheek and tongue from Vox Table's Joe Anguiano, chicharron with chocolate truffles from Page Pressley at St. Philip, and Micklethwait's oak-smoked ribeye. Sweets options like black pepper shortbread from LaV’s Janina O’Leary and maple and chocolate-kochukaru doughnuts from Thomas Calhoun at Lenoir will also be available. The complete list follows below.

This is the fifth year for the event, held at the Pecan Grove Pavillon at Salt Lick BBQ out in Driftwood from 6:30-9 p.m. The $85 tickets are currently on sale. All proceeds will be used for future culinary grants from the nonprofit.

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.

The Salt Lick

18300 Farm to Market Rd 1826, Driftwood, TX 78619 (512) 858-4959 Visit Website

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