clock menu more-arrow no yes mobile

Filed under:

Live Fire Will Serve Up Short Rib Carnitas, Brisket Sandwiches, and Kebabs Aplenty

Scope out the full menu from Aaron Franklin, John Tesar, Lakana Trubiana, and others

Live Fire 2016
MAX Photography

Live Fire, Austin Food and Wine Alliance’s fire-focused food event on Thursday, April 6, just released its full lineup of dishes prepared by celebrated Texas chefs such as headliner Aaron Franklin, Rene Ortiz, Michael Fojtasek, Fiore Tedesco, Dallas chef John Tesar, and first-timer Lakana Trubiana from Dee Dee. This is the seventh year for the event, which raises funds for culinary grants.

The meat-centric fest is taking on a “World Fare” theme this year, and chefs will fire up dishes representing more than a dozen countries and cuisines, from India and Japan to Argentina and Korea. Look out for Korean galbi smoked baby back ribs, juniper-crusted Wagyu carpaccio, Thai waterfall beef salad, and an apple brown betty sundae topped with salted beef fat caramel. Read on for the full menu below.

Tickets are available online. General admission is $85 per person while the VIP experience is $125 and includes early entry at 6 p.m., a special Patrón Tequila cocktail experience, and a tribute to rosé wine that features more than a dozen premium rosés from around the world. Tickets for the event are expected to sell out. This year’s event will be centrally located at Camp Mabry off MoPac and West 35th Street.

Spirit makers Knob Creek, Hendrick’s Gin, and Hudson Whiskey will be filling glasses alongside four local craft breweries including Zilker Brewing Company, Saint Arnold Brewing Company, Live Oak Brewing Company, and Hops & Grain.

In addition, live music will be provided by the Austin-based band El Tule, which counts cumbia, merengue, salsa, and reggae as its influences.

Live Fire benefits the Austin Food and Wine Alliance’s grant program, which has awarded nearly $150,000 since 2012 to local chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation.

Live Fire’s Menu

Aaron Franklin of Franklin Barbecue
Smoky beef

Rene Ortiz of Launderette and Fresa’s Chicken al Carbon
Pastrami Sammy—Gruyere Fondue, Pickled Cabbage and Hot Mustard

John Tesar of Knife (Dallas)
Fire-Roasted Steamship Round in the style of a Gyro

Jason Dady of Two Bros. BBQ Market (San Antonio)
Korean Galbi Smoked Baby Back Ribs with Smoked Kimchi

Johnny Hernandez of El Machito (San Antonio)
Cecina-Cured and Mesquite-Grilled Beef, Black Beans, Pickled Cactus, Olive Oil, Salsa, Queso and Blue Corn

Jason Stude of Boiler Nine Bar + Grill
7-Spice Beef Kebab, Sumac Harissa, Smoked Beef Fat Hummus with Mint Yogurt, Parsley Salad and Apricot Poached in Cardamom and Cinnamon

Fiore Tedesco of L’Oca d’Oro
Juniper-Crusted Wagyu Carpaccio with Spring Pea Pesto

Ben Runkle and Bryan Butler of Salt & Time Butcher Shop & Salumeria
Kebab Halabi with Labneh, Tahini and Muhammara, on Grilled Pita

Reina Morris of Buenos Aires Café
Lomito & Choripan South American Sandwiches

Kevin Fink of Emmer & Rye
Short Rib Carnitas with White Sonoran Roti

Michael Castillo of Uchi
Tamari-Glazed Smoked Beef Short Rib and Cornbread with Yuzukosho Butter

Michael Fojtasek of Olamaie
Strube Ranch Brisket Sandwich

Ryan Shields of Bullfight
Fideua con Albondigas, Saffron, Piquillo Peppers, Peas, Green Onion

Jeff Martinez of Alcomar
Tacos de Alambre: Asadero Cheese & Grilled Jalapeno Chimichurri

Lakana Trubiana of Dee Dee
Nam Tok Neua: Thai Waterfall Beef Salad

Azhar Mohammad of The Carillon
Kakori Kebab, Mint Chutney, Roti Bread, Shaved Onion and Cucumber Salad

Tien Ho and Amy Eubanks of Whole Foods Market
Short Rib Shawarma, Ramp Tahini and Lavash

On the sweet side:

Laura Sawicki of Launderette and Fresa’s Chicken al Carbon
Apple Brown Betty Sundae with Cheddar Pie Crumble, Apple Compote, Sour Cream Ice Cream and Salted Beef Fat Caramel

Derrick Flynn of Wu Chow
Jasmine Tea Pudding with Pickled Plums, Black Onyx and Chile Marshmallow

Mary Catherine Curren of Italic
Citrus Olive Oil Cake with Ricotta and Pistachio / Chocolate Budino with Coffee Crunch

Rebecca Masson of Fluff Bake Bar (Houston)
Caramelized White Chocolate and Curry Drumsticks with Toasted Peanut

Juliann Stoddart of Parkside
Strawberries & Cream Semifreddo with a Sparkling Strawberry Pourover

Sign up for the newsletter Sign up for the Eater Austin newsletter

The freshest news from the local food world