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Austin’s Live Fire Will Serve Up Franklin Barbecue’s Caramelized Burnt Ends

Scope out the full menu for the fiery food event

Bites from last year’s Live Fire
Bites from last year’s Live Fire
Max Photography/Austin Food & Wine Alliance/Facebook
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

Live Fire, the fire- and beef-focused food event from the Austin Food & Wine Alliance, is back on Thursday, April 5. The chefs are taking their inspiration cues from Mexico, which is this year’s theme. This means cajeta burnt ends from Franklin Barbecue, Oaxacan smoked beef ribs from Fresa’s Chicken al Carbon, tostadas with tongue from El Alma, chocolates and croquettes paired with crickets from Dallas-based Dude, Sweet Chocolate, and others. Scope out the full menu below.

Elsewhere, there will be wine from Washington State Wines, Hops & Grain’s special beer for new restaurant Suerte, paired beers from forthcoming Vita Brewing, and Cold One Pop’s mole fudgesicles.

Live Fire is taking place at Camp Mabry from 6 to 9:30 p.m. Tickets are $95. The event raises money for Austin Food & Wine Alliance’s culinary grants.

Live Fire’s Menu

  • Aaron Franklin of Franklin Barbecue - Cajeta Burnt Ends
  • Alma Alcocer-Thomas of El Alma Restaurante y Bar - Tostadas de Lengua de Res with Arbol Salsa y Encurtido
  • Andrew Stiver of Vista Brewing - Barbacoa with Poblanos Mole, Grilled Nopales, Pickled Spring Onion, and Cilantro
  • Anne Ng and Jeremy Mandrell of Bakery Lorraine (San Antonio) - Cookies - Dark Chocolate Mezcal Macarons, Mexican Wedding Cookies, and Mexican Hot Chocolate
  • Atticus Garant and Jason Purcell of Garrison - Smoked Beef Shank with Almond Mole, Seasonal Banchan, and Black Bean Arepa
  • Brent Fogerty of Cold Ones Artisan Paletas - Chocolate Mole Fudgesicle
  • Daniel Brooks of Licha’s Cantina - Tacos de Alambre con Tortilla de Maiz y Huitlacoche
  • Evan LeRoy of LeRoy & Lewis Barbecue - Smoked Barbacoa and Beef-Fat Refried Beans
  • Fermín Núñez and Sam Hellman-Mass of Suerte - Tetela al Carbon Triangle Stuffed Masa, Brisket Refried Beans with Queso Oaxaca
  • Gabe Erales of Dai Due Taquería - Brochetas - Mushroom-Adobo Braised Lengua, Chichilo Negro with Housemade Mexican Heirloom Corn Tortillas
  • Joaquin Cardoso and Sofia Cortina Camargo of Hotel Carlota (Mexico City) - Oxtail Tamal, Recado Negro, Beans, Greek Yogurt and Xni-Pec Habanero Salsa
  • Katherine Clapner of Dude, Sweet Chocolate (Dallas) - Croquettes, Chocolate, and Crickets
  • Kevin Taylor of ATX Cocina - Cecina, Chile Adobo, Hoja Santa, Mochomos, and Cebolla
  • Laura Sawicki of Fresa’s Chicken al Carbon - Chamomile Ice Cream Sundae with Saffron Pineapple, Añejo Tequila Caramel, and Masa Crumble
  • Louis Ciola of Salt & Time Butcher Shop & Salumeria - Cecina Asada Skewers with Salsas
  • Miguel Vidal and Modesty Vidal of Valentina’s Tex Mex BBQ - Mesquite-Smoked Beef Fajita Street Tacos on Handmade Flour Tortillas
  • Page Pressley of Emmer & Rye - Beef Short Rib Carnitas
  • Rene Ortiz of Fresa’s Chicken al Carbon - Oaxacan Smoked Beef Ribs with Humita Blanca, Black Bean Mole, and Salsa Macha
  • Rick Lopez of La Condesa - Tacos de Mollejas with Salsa Tomatillo, Confit Onion, and Charred Cactus
  • Rico Torres and Diego Galicia of Mixtli (San Antonio) - Beef Strip Loin Pepitos with Marrow Aioli, Beef Fat Caramelized Onions, Menonite Cheese, and Texas Pecans Salsa Macha
  • Susana Trilling and Kaelin Ulrich Trilling of Seasons of My Heart (Oaxaca) - Skirt Steak Tacos with Chichilo Mole on Smoked Eggplant
  • Val M. Cantu of Californios (San Francisco) - Wagyu Carne Asada with Black Truffle Mole